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Vol. 9 | No. 39 // June 8-14, 2011



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e u s s I d o o F er m m u - The S m Fish to Quinoa, pp 17-26 From





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June 8 - 14, 2011



9 N O . 39

contents ADAM LYNCH


6 Vote Smart On June 25, Jackson will host Politix in the Park, a Neshoba County-style political event. FILE PHOTO

Cover photograph by Tom Ramsey



Youth advocates sue Hinds County over Henley-Young. Supervisors say they didn’t know.

peyton johnson collins

31 Asking for It Arts organizations innovate to personalize fundraising efforts in the recession.

32 Get a Clue “Clueless” Alicia Silverstone pens “The Kind Diet.” It’s kind to your body and to the planet.

came to shop, to go to a nice restaurant or to hear a concert. Collins and Maxwell grow heirloom tomatoes and melons, greens, lettuces, beans, squashes, okra, pumpkins and many other crops as the seasons change. They sell what they grow at farmers markets such as the Mississippi Farmers Market and distribute to local restaurants such as Mimi’s Family and Friends. Having worked in production agriculture, Collins knows the sacrifices of growing vegetables on a large scale: taste and texture are secondary to easy production. She almost cried after eating her first homegrown Brandywine tomato, she says, because it was so good. When she talks about the future of the farm, Collins’ eyes light up. As she retrieves whatever Jack has picked up from the floor and is about to put into his mouth, she lists a dizzying array of vegetables she and Maxwell are growing this season: 20 varieties of tomatoes including large red, Cherokee purple and mortgage lifter (invented by a radiator repairman); watermelons, cantaloupes, moon and stars, black diamond and crimson street melons; and a historic “cutshort greasy bean” as well as rattlesnake and Louisiana purple beans. She wants to improve the soil she grows on and figure out how to irrigate uphill from a farm pond. She also worries about weeds. “If anyone has an organic solution to nutsedge,” she adds, “I’m game.” —Richard Coupe


Peyton Johnson Collins calls herself a high-heeled hippie. A wife, mother of two young children and a part-time employee at Lakeland Yard and Garden Center, Collins operates an almost 15,000-square-foot vegetable garden on a farm just north of Clinton. She works on her garden in her spare time with her friend and gardening partner Don Maxwell. “We are the labor,” she says. Wearing an orange blouse, a white taffeta skirt and, of course, high heels at our interview, the Tchula native and Pillow Academy graduate talks enthusiastically as she describes her gardening operation. Without missing a beat, she pulls her 6-year-old son Jack off the coffee-shop table and explains her quest to farm organically. “The only way not to use insecticides is to grow enough vegetables for you and the bugs,” she says. While not certifiably organic, Collins and Maxwell’s philosophy is to be sustainable, use local materials and grow for taste minimizing chemical use. After a fitful start to her higher education, Collins earned three degrees from Mississippi State University: a bachelor’s degree in history in 1992 and master’s degrees in horticulture and landscape architecture in 1995 and 2005, respectively. Her degrees come in handy for growing her own produce. She and her husband, Ben, have lived and worked in many different communities but she says Jackson is home. She explains that even when her family lived in Tchula and later Natchez, Jackson was where they


4 ............. Editor’s Note 4 ................... Slowpoke 6 ........................... Talks 12 ................... Editorial 12 ................. Kamikaze 12 ..................... Stiggers 12 ......................... Zuga 13 ................... Opinion 31 ................ Diversions 32 ....................... Books 33 ...................... 8 Days 36 ....................... Music 37 .......... Music Listings 39 .................. Astrology 41 ..................... Hitched 42 ......... FLY/Shopping

Who Knew?


Tom Ramsey Tom Ramsey is a lobbyist, former investment banker and tobacco executive who teaches private cooking lessons, writes poetry, runs with the bulls and produced an album or two. He owns Ivy & Devine Culinary Group. He wrote and photographed the cover story.

Richard Coupe Richard Coupe, avid fan of “the beautiful game,” soccer, is a husband, brother and father of four. He is still wondering what he wants to be when he grows up. He wrote the Jacksonian.

Barbara Travis Barbara Travis owns MarketLynx Consulting, focusing on small business, economic and community development projects. Her articles frequently appear in community newspapers, local and regional magazines. She wrote an arts feature.

Rose Pendleton Rose Pendleton is a bitter, yet naive girl from Delaware trying to make it in the world, who ends up falling over herself in the process. Rose loves video games, long walks on the beach and anything associated with food. She wrote Hitched.

Brianna White Editorial intern Brianna White is an avid sports fan who loves Harry Potter and Mandarin Chinese. Everyone thinks she would make a great doctor, which means she’ll become a writer. She wrote a food feature.

Callie Daniels Editorial intern Callie Daniels is a native Mississippian, although her accent sounds vaguely Lithuanian. Her crowning glory, aka her curly hair, identifies her. If you got a story, tell her. She absolutely loves them. She wrote a food feature.

Amelia Senter Editorial intern Amelia Senter attends Tulane University in New Orleans and is a Jackson native. She wrote a food feature.

June 8-14, 2011

Jonnett Johnson


Editorial intern Jonnett Johnson is a super cool senior at the University of Southern Mississippi, majoring in journalism with a minor in English. She hopes one day to become a real-life Carrie Bradshaw. She wrote a food feature.


by Lacey McLaughlin, News Editor

Foodies Unite!


hen I was a child, I would wait with maddening anticipation for Friday night. That’s when my dad would pick me up for the night shift at Doubles Pizza, the restaurant he owned. I would dutifully put on a tiny red apron, grab a stepladder and sprinkle fresh ingredients on soft, white pizza dough. Though I never got paid (and I’m sure it raised concerned customers’ eyebrows about child labor laws), this was the best job I ever had. Watching a piece of dough roll through the oven and transform into a golden, cheesy pizza was the coolest thing I can remember seeing with my 5-year-old eyes. But what I loved most about Doubles Pizza was the impact it had on our small Florida beach town. You didn’t need to make plans with friends to go out to eat. Even though this was before cell phones, you just knew you would see everyone you cared about if you just went to Doubles. In elementary school, my class would take an annual field trip to Doubles, and we would get to make our own pizzas (I was kind of a pizza-making pro at that point but I can assure you, I was humble about my skills). One Valentine’s Day, my dad really got in the spirit and delivered heart-shaped pizzas to all our family and friends. Eventually, Dad’s entrepreneurial fever hit, and he started other ventures such as a 1950s-style diner and a steak delivery restaurant, but nothing ever topped Doubles Pizza as far as I’m concerned. Now, more than 20 years later, when I visit Dad in Destin, Fla., he takes out his old pizza screens, fresh basil, tomatoes, mozzarella cheese and peppers, and recreates those memories for me. I still stand in awe as I watch him toss the dough in the air like a Frisbee and catch it with the other hand. Recently, I got my first bread machine and spent an entire Saturday night in good company learning how to make dough and transforming it into beautiful pizzas. For me, making pizza is tied to wonderful memories and tradition—a tradition I will pass on to my own family someday. Last night, I attended PM Burger—an event that will likely go down in Jackson culinary history—and memories of my dad’s old pizza store came flooding back. When I heard that Parlor Market was transforming itself into a burger joint for one night only, I felt like doing cartwheels. Most everyone (minus vegetarians) can agree: Burgers are awesome. And a Parlor Market burger? Very awesome. But as I dug into my pimento burger (a classic burger topped with spicy bacon and chipotle pimento cheese) and Irish Car Bomb Shake (Guiness ice cream, shot of Jameson, and Bailey’s whipped cream), it wasn’t so much about the food. It was about

the novelty and memories I will always associate with that night. My favorite people in Jackson came together in one place to eat, drink and celebrate Jackson’s revitalization. To be exact, more than 600 of my favorite people came downtown on a Monday night in a city that fearmongers declare is crime-ridden, to eat burgers. Even if just briefly, we were all united by two things: our love of burgers and Jackson. If you need a reason to be excited about the city, I can’t think of a better example.

It is no secret to Mississippians that something as simple as food can bring us together. While I feel a twinge of regret for not ordering the Funbarrel Fork and Knife Footlong, I will look fondly at the PM Burger menu I took home (now hanging on my office wall) and think, “Jackson, you are awesome.” Pop-up restaurants aside, I feel like I have witnessed a local-food revolution in Jackson over the past two years with the emergence of new community gardens and farmers markets. This month, the midtown community and south Jackson hosted their first-ever farmers markets. Jackson Mayor Harvey Johnson Jr.’s community garden initiative is in full swing, and young people are getting the chance to grow their own food and eat healthy.

Several areas in Jackson are food deserts, where not everyone has access to a grocery story, much less local, fresh produce within walking distance (or even reasonable driving distance) from their home. But we are making progress, and I’m encouraged by organizations such as Mississippi Roadmap to Health Equity and The Partnership for a Healthy Mississippi, organizations that are getting out into communities and fostering a grass-roots approach to healthy eating. On a trip to Lafayette, La., this spring, I stayed with a couple who vowed to only eat food grown within a 100-mile radius of their home for a year. This idea isn’t new, but the effort they had to make to find things like honey and flour was amazing. (It’s a lot like trying to locate items on the black market: You have to know a guy, who knows a guy, who knows a guy.) The couple said that what they had taken away from the experience was how well they got to know the people they bought food from. They began to learn about how to eat in season, and they shared many stories about the food they bought from local farmers. I’m contemplating doing a similar experiment in Jackson. I would really like to make it a challenge more people will consider, and maybe we can take part in it together. It is no secret to Mississippians that something as simple as food can bring us together. We love our potlucks and Sunday dinners and time spent with family and friends. I often end these editor’s notes with a call to action, and this one seems by far the easiest and most fun: Support our local food economy, our farmers and businesses, and watch our city prosper.

The official kick-off to the new growing season and a special welcome back to the Mississippi Farmers Market!

Saturday, June 11, 2011 8:00 a.m.-2:00 p.m. Featuring: • A bounty of the freshest fruits and vegetables • Works from local artisans • Fresh baked goods and specialty foods • Market-to-Menu cooking demonstration by James Roache’ of Ro’ Chez restaurant • Complementary ice cream from Blue Bell • Coffee brewing demo and complimentary sampling from Paul Bonds of BeanFruit Coffee Co. • Live entertainment from local musician Bob Gates • Kids activities • Our Potato Heads Gone “Sweet” contest…think Sweet Potato Sweeties, Spud Buds, Tater Tots, Tuber Troops, Solo Sweets

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news, culture & irreverence

Horny goat weed, a leafy plant native to Asia and the Mediterranean region, is an aphrodisiac. A Chinese goat herder discovered it when he noticed an increase in sexual activity in his flock after they ingested the weed.

Rejecting ‘Horse Race’ Politicking

by Adam Lynch


Wednesday, June 1 New York Gov. Andrew Cuomo pulls out of a federal fingerprinting program aimed at deporting undocumented immigrants after increasing criticism from state governments. … Mississippi lieutenant governor candidates Billy Hewes and Tate Reeves discuss education issues during a public forum.

JPS Superintendent Lonnie Edwards’ days could be numbered. p 10

Thursday, June 2 Former Massachusetts Gov. Mitt Romney announces his bid for the 2012 republican presidential berth. … Alabama passes House Bill 56, the nation’s harshest immigration bill to date. Friday, June 3 Dr. Jack Kevorkian dies at 83. The medical pathologist, one of the strongest advocates of assisted suicide, helped dozens of terminally ill people end their lives. … A federal grand jury indicts former Sen. John Edwards on charges that he used campaign contributions to conceal his mistress and their baby while running for vice-president in 2004. Saturday, June 4 The federal government approves more than $10.4 million in assistance for people in 29 Mississippi counties declared disaster areas because of April storms and tornadoes. Sunday, June 5 Potential presidential candidate Sarah Palin insists she made historically accurate remarks about Paul Revere’s ride after critics correct her version of events. … Gov. Haley Barbour alleges on CBS’ “Face the Nation” that President Obama has inflated gas prices during his administration so that Americans would use less of it.

June 8-14 2011

Monday, June 6 New York state Rep. Andrew Weiner tearfully admits to tweeting lewd pictures of himself to a follower. … Jackson attorneys Rob McDuff and J. Cliff Johnson argue before the Mississippi Supreme Court against the personhood initiative, which defines life as beginning at conception.


Tuesday, June 7 Gov. Haley Barbour announces that Elevance Renewable Sciences will expand a biofuels facility in the Delta to create 165 full-time jobs. Get daily news updates at

These Jackson residents are trying to bring a Neshoba County Fair event to Jackson this month.


ackson residents are trying to bring a Neshoba County Fair-style festival to Jackson this month in hopes of circumventing piecemeal, sound-bite political coverage of upcoming races. Former NAACP Jackson President Gus McCoy and other politicos are putting together the June 25 event, Politix in the Park, at Koinonia Coffee House. Event organizers, who are inviting all candidates running in state and local offices, say the city of Jackson needs an event like this to get around what they consider to be incomplete

coverage offered though the Internet, television and newspapers. “The political climate we have right now comes from a sound-bite society,” McCoy said. “Instead of hearing political candidates in little pockets, we want to bring people out where they can actually see who’s running for office.” Participating candidates will each have a booth or table in the Koinonia parking lot, and can mingle with visitors and sell their political platform to voters. All participating candidates, however, must be ready to

expect a volley of questions from voters, reporters and local leaders regarding the lurid details of that platform. McCoy praised the public format of the famous Neshoba County Fair, but complained that no forum like that exists in the central part of the state or in Jackson. The Neshoba fair is recognized as a place for soapbox presentations to the public, but it also contains a fair amount of hand-shaking and individual meet-and-greet sessions that could make or break a candidacy. Former POLITIX, see page 7

Low Cal? Not So Much.



f you think that eating the equivalent of hay and leaves is the way to avoid calories, think again. Here’s a look at some “diet” foods you may think are low-calorie.

• Avocados. This source of beneficial fatty acids is still a source of fat. Average-sized avocado, plain: 276 calories. (Remember that 276 calories is almost 14 percent of a daily 2,000-calorie diet.) • Granola. It’s good for you, but don’t eat a ton in one sitting, and not the kind that is coated with sugar and such. It’s healthy. Just don’t eat too much. Typical cup of granola: 400 to 500 calories. • Salads. A spinach salad is green, fibrous and so high in iron that it tastes like you bit the hell out of your lip. It’s good on its own, but you probably bury it in dressing to kill the taste. A teaspoon of ranch dressing: 75 calories. Typical number of teaspoons on your salad: six or more (450 calories).

“I try not to assess blame.” —Gov. Haley Barbour testifying June 2 during a congressional hearing about the government’s and BP’s role in last year’s Gulf oil disaster.

• Fruit juice drinks are the devil. ‘Nuff said. Calories in 8 ounces of Welch’s Strawberry Breeze Cocktail (20 percent juice): 130 calories and 32 grams of sugar (about 8 teaspoons). Number of 8-ounce glasses you drink with a meal: two or more—usually more.

news, culture & irreverence

POLITIX, from page 6

Republican presidential candidate Ronald Reagan garnered a large following in 1980 when he publicly professed his support for states’ rights—a code phrase for opposing federally imposed civil-rights law. While voting should be about voter responsibility, McCoy said, the Neshoba County format gets the job done when it comes to putting a candidate to the people. “Think of how many times people go the ballot box, and they don’t know who they’re voting for. In one particular race, we’ve got two candidates with the same last name,” McCoy said. “The fact of the matter is people will be more apt to vote responsibly when they’re informed.” Marvin Williams, an instructional assistant professor of journalism at the University of Mississippi, said modern media no longer have the captured audience it did 30 years ago, when a handful of nighttime news shows shelled out a solid hour of deeply researched material. These days, he said, nobody’s home to see it, and rarely do viewers have the desire for it, instead culling what news they want from the Internet during their work-day. “We used to have three- or two-minute packages of news. Now you’re lucky if you get a minute to tell the story. If you want to see an in-depth piece you have to wait to see ‘60 Minutes’ or ‘CBS Sunday Morning’,” Williams said. “On radio, it’s even worse. You get maybe a 10-second sound bite, because you’ve got to fit it in between sponsorships and traffic news. And the audience has come to expect that. Everybody is running

little (news) crawls across the bottom of the screen on your TV in the morning.” The Internet has no shortage of information. Websites can deliver not only an audio of the president’s most recent State of the Union Address, but also opposing reactions to the speech, and an in-depth analysis and fact-check of the talking points. However, Williams said, readers tend to indulge their short attention spans by reading only the first few tidbits of information before moving on, with precious little data gathered on most topics. “We’re used to getting things so quick that you, as a reporter, now have to be able to boil down the essence of a story in five or 10 words, because nobody’s going to read more than two or three graphs at best. And then, before you know it, they’ve started clicking the mouse again and have gone through several more story links,” Williams said. Both McCoy and Williams say an uninformed voter is in the dark, ultimately, due to his or her own personal preferences, but McCoy says there’s only so much information a reporter can truly deliver on a candidate, and that nothing beats a one-on-one conversation to convey a candidate’s character and abilities. “Sometimes you just vote R or D; you vote where your interests are, and that’s fine,” McCoy said. “But people need to know who they’re voting for, and that’s what we’re trying to deliver.” Koinonia Coffee House is located at 136 S. Adams St., off the Jackson Metro Parkway, between Jackson State University and Downtown Jackson. For more information, call 601960-3008. Comment at


fter three years in business, Wired Espresso Cafe closed its doors last weekend due to a tough economy. Owner Gary Davis says that high gas prices and the absence of foot traffic took a toll on his State Street business. The coffee shop also served as a Sunday meeting place for Crossings Church. Proceeds from the coffee and sandwiches sold helped cover rent and salaries for church employees. “We opened the shop to get involved in the community and be a part of downtown revival,” he says. “It was a great idea, and I think it was one of the better coffee shops in

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town, but financially it’s not a good a time to run a coffee shop.” Jackson Foreclosures Increase Foreclosure rates in Jackson have increased in March compared to the same month last year, the data tracking company CoreLogic reported Monday. The rate of foreclosures among outstanding mortgage loans is 2.33 percent for March 2011, an increase of 0.44 percentage points compared to March of 2010 when the rate was 1.89 percent. Foreclosures in Jackson, however, are still lower than the national foreclosure rate, which was 3.57 percent for March 2011.

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Supes Unaware of Allegations? FILE PHOTO

the lawsuit states. Mississippi Youth Justice Project staff attorney Corrie Cockrell said her organization filed the lawsuit after attempts to work with the county on reforming the detention center’s conditions failed. In 2009, the Hinds County Board of Supervisors approved a memorandum of understanding with the Juvenile-justice advocates claim they alerted Hinds County MYJP, which called supervisors of abuse allegations prior to filing a lawsuit June 1. for a series of detention-center reforms. uvenile-justice advocates filed a lawsuit The memorandum resulted in officers dislast week that raises questions about continuing the use of a restraining chair. But how much the Hinds County Board other requests, such as limiting the amount of Supervisors knew about alleged of time detainees are confined to their cells abuses at the county’s Henley-Young De- and ensuring that detainees receive educatention Center. tional and medical services, have not been The Mississippi Youth Justice Project, a resolved, Cockrell said. project of the Southern Poverty Law Center, “We were regularly meeting until a year filed a lawsuit last week claiming that youth ago to bring this to their attention, and progdetained in the detention center suffer vari- ress was going well,” Cockrell said. “... Then ous abuses and live in unsanitary and unsafe things became a standstill, and there was no conditions. The advocacy organization says movement in the right direction. From that detention-center officials regularly isolate point forward, we have been reaching out to children in cells for 20 to 23 hours a day, the county, but felt like we had to bring the deny them educational and counseling ser- lawsuit forward because we have not been vices, and verbally abuse the detainees. able to make any progress for a year now. “ The lawsuit states that Henley-Young Some supervisors and County Adminstaff routinely curse at detainees and issue istrator Carmen Davis claim that they were threats of physical violence. Officers have unaware of the specific allegations named in even threatened to kill detainees, the law- the lawsuit. suit claims. Hinds County Supervisor Peggy CalOne specific incident in the suit de- houn, who raised questions about the facilscribes what happened when a 17-year-old, ity’s staff and transparency in 2009, said she referred to as D.I., began cutting himself had not been notified of the allegations of with a razor. abuse since the board passed the memoran“Instead of providing D.I. with the re- dum in 2009. She said that the weekly required care, Henley-Young staff taunted the ports the MYJP provided to county officials youth and commented that if he succeeded contained mostly positive information about in killing himself, there would be one less the detention center. person officers would have to worry about,” “I don’t think the lawsuit is necessary to


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June 8-14, 2011



change any alleged conditions of prolonged isolation, verbal abuse and threats of physical harm, because if these matters come before board we will address the situation,” Calhoun told the Jackson Free Press. “... I certainly would not tolerate or allow any of the young people to be subjected to adverse conditions. “Regrettably, the Southern Poverty Law Center has not communicated to me any of their concerns, nor has staff communicated to me any concerns. When I heard about the lawsuit, I was appalled by all the allegations.” Davis, who is conducting an informal investigation into the allegations, said she receives reports from the MYJP each week and reviews and distributes them to supervisors. She said that the extent of allegations mentioned in the lawsuit did not appear in the reports she has received. “The weekly reports were reviewed by myself and (Dale Knight), the director of Henley Young,” Davis said. “We reviewed the issues that they raised in the weekly reports as best as we could because they were brought to us in a general manner.” Knight, who has served in his position since August 2010, denied the accusations. “I am confident that we have done all that we can for our detainees,” he said. Cockrell, however, claims that the reports addressed the lawsuit’s allegations, and her organization made several attempts to bring the allegations to officials’ attention. In addition to ensuring that youth are treated properly, she said, MYJP wants the county to consider other juvenile reform programs. “There are several alternatives to detention centers,” she said. “Community-based programs could be for children who pose little threat to society, and children who do not require secured detention. These are programs that are proven to reduce juvenilecrime rates.” The Jackson Free Press has submitted a Freedom of Information Act request to Hinds County for MYJP’s weekly reports. Comment at


by Adam Lynch



Food Truck Vote Pending

Jackson City Council may address a new ordinance in the next few weeks making possible a mobile food truck similar to this one on city streets.


he Jackson City Council may address a new ordinance making possible food vending vehicles in downtown Jackson this month. Last month, the council rules committee passed an ordinance allowing vendors to buy an annual $500 license from the city to sell food from a truck, so long as each permit only applies to one selling location, trucks are fully insured, and the distribution and preparation center meets strict guidelines on cleanliness. The council must approve the ordinance at an upcoming council meeting now that the ordinance survived a committee vote. Ward 1 Councilman Quentin Whitwell altered the language of an earlier version of the ordinance so it now restricts vendors to pre-designated areas in the city, at least 150 feet away from any restaurant entrance. Competing restaurants can waive that requirement and allow a mobile vendor within that space if they so choose. Some downtown restaurant owners are still leery of the new business the ordinance could herald, despite the changes. “I’m still on the fence about it, but nervous,” said business owner Steve Long, owner and manager of Steve’s Downtown

Deli and Bakery on South Congress Street, a business that caters largely to the downtown lunch crowd. “I don’t like to say too much about the future, because you never know how it’ll turn out, but it seems that it would mean more competition in a customer base that really isn’t growing.” Jackson entrepreneur Sid Scott, who wants to open a food truck selling tacos and tortas in the downtown area, said the new ordinance makes possible a mobile vending area around downtown Jackson’s Smith Park on Amite Street. “We would love to refurbish Smith Park and turn it into something that people look forward to visiting,” Scott said. “I think a food truck or two or three would do a lot to increase visitation. The ordinance allows for trucks to park on the road alongside the park.” Jackson resident Alake Chui said she feared the food trucks could represent a sanitation concern at a May 5 public hearing on the ordinance. “My concern is that these people should be held accountable for cleaning up the environment. People might throw trash around, and then, when they leave, our


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communities are left worse off than before they came,” Chui said. Scott said it wouldn’t take much work for vendors to keep their areas clean by providing convenient trash cans or recycle bins nearby and in the park. “I can’t speak for other truck owners, but I am a neat freak, and I won’t let trash accumulate around our vehicle,” he said. “I’m very OCD when it comes to neatness. I pick up after myself.” Whitwell said last month that he hoped the new ordinance would help cut down illegal food vending in the city. “We have illegal catering going on and a number of people without permits who are selling food out of trailers and trucks,” Whitwell said. “All of those people will now come under this ordinance and have to comply with these laws as well.” Food buyers can currently fill many of their produce needs at numerous street corners around the city. Growers from outside the city sometimes park pick-up trucks filled with vegetables, both raw and cooked, at street corners such as Ellis Avenue and Capitol Street. Other vendors set up barbecue pits at corners and sell various grilled meat and vegetable items. Scott’s partner and Jackson Free Press freelance writer Tom Ramsey said the city’s current mobile-food permit is too temporary to base a business on: “Your license is only good for one day. You have to apply for your license every day.” One vendor selling watermelons in west Jackson said he had no knowledge of the city’s current permit requirements, and expressed surprise that one was actually on the books. As in other cities with a similar ordinance, food may not be prepared on the vehicles distributing it. Ramsey said he and his partner will work with a pre-existing restaurant, which will serve as a food storage and preparation center, before loading it on the truck. The partnering restaurant, of course, must meet state health requirements. Comment at

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by Lacey McLaughlin

Edwards’ Days Numbered?

• Don’t be afraid of patterns and prints, but match your body type Stripes are one of the most popular and versatile patterns. Choose horizontal stripes for the tall, thin and lean or vertical stripes for the heavy set and the undersized. Broad stripes, thin stripes even pin stripes come in a wide range of color combinations. You’ll find stripes on shirts, shoes, suits, ties and a lot more. For summer, don’t limit yourself to just stripes though. Try paisley prints, window

panes and gingham checks. Patterned shirts matched with khakis, denims and other casual pants are great. • Denim jeans Bring out your favorite denim jeans, or better yet, get yourself a new pair of the latest styles. Not all denim is blue. Find a cool pair of white denims or a lighter color five-pocket jeans to add to your wardrobe. What’s most important is you get the style and fit that is right for you.

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June 8-14, 2011

The Willie Nelson Concert Will be June 8 instead of June 7



Summer Fashion Tips for Men:Part 2

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Attorney Dale Danks, left, represents Jackson Public Schools Superintendent Lonnie Edwards, whose contract is set to expire June 30.


ith less than 30 days left before Jackson Public Schools Superintendent Lonnie Edwards’ contract expires, school board members must decide this month who will serve as the district’s superintendent as of July 1. Edwards gave his final testimony during the last day of his appeal hearing May 26. He requested the appeal when the board announced in January that it would not renew his contract for the next school year. The hearing, which started in March, has included testimony from schoolboard members and district employees about Edwards’ job performance since he started his position in 2009. Testimony has included a mixed bag of praise and criticism, with several school-district employees vouching for him. JPS attorney Dorian Turner said she expects the hearing’s court reporter to turn in completed transcripts by June 13. Hearing officer Nathaniel Armistead will then have 30 days to review the transcripts and put together a summary for schoolboard members. After Armistead presents his summary to the board, they will have another 30 days to vote on renewing Edwards’ contract. Because it is unlikely that the school board will vote before June 30, Turner said the board will likely select an interim superintendent July 1. The board has the option of naming Edwards as interim superintendent or selecting a new superintendent altogether. “It could be an employee within the district, or it could be someone completely outside the district,” Turner said. “… I can’t tell you when they are going to do it.

But they are aware that they need a new superintendent by July 1.” School-board members did not give any indication on what their next course of action would be. “I wouldn’t want to second-guess the board,” JPS Board President Kisiah Nolan said. “That’s nothing we have been in discussions about at this point. We are just following the process.” School-board members Ivory Phillips and Tim Collins also said that they have not been in any discussions about the board’s next course of action. Ann Jones, former JPS board president who finished her second term on the board in 2009 and did not vote on Edwards’ tenure, said the hearing has taken away time and resources that the district could have spent improving test scores and student achievement. “In my opinion, it’s not good for the district,” she said. “It’s not good for the children or employees of the district. It’s quite a distraction. … Teachers will continue to teach as they normally do, but in terms of setting goals for next year or looking at scores and setting aside resources and strategies to go forth, I don’t know if any of that is happening.” The board’s original vote on Edwards’ contract was 3-1, with Nolan and members Monica Gilmore-Love and George Schimmel voting not to renew. Otha Burton cast the lone vote to renew Edwards’ contract, and Ivory Phillips was absent. With the addition of two new members since the January vote, Collins and Linda Rush, the outcome of a second vote on Edwards’ contract is uncertain. Comment at

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hat do homemade sweet potato pancakes, challah French toast, spicy turkey burgers, and homemade Alfredo sauce have in common? These delights, among others, can be found daily at Jackson’s newest restaurant: Peach Street Café. For owner and operator Lillian Lee, cooking is about sharing the foods she loves and doing it the healthy way. “As someone who is highly allergic to food additives and MSG, I wanted to create a place where everything Peach Street Café is all natural with the same ingredients that I feed to my own child.” First things first: breakfast at Peach Street. The smell of the sweet potato pancakes with real maple syrup float through the air. It’s the perfect blend of sweet and hearty goodness to start your day. Or, go for the sweet bread challah French toast dipped in a cinnamon, vanilla, and egg custard. Breakfast is the most important meal of the day, right? Lunch comes in many different forms at Peach Street. With 100% Angus beef patties, made fresh daily, and an array of freshly made salads and soups, no appetite is too big or small for this place. For an extra kick try the spicy turkey burger with green chilies added to the patty to help make the rest of the workday fly by on a full stomach. Peach Street holds prime real estate off County Line Road, so when traffic has got you bogged down, stop in for a quick pick-me up like the homemade bread pudding, a sure way to beat the rush hour blues. Don’t forget the kids when you visit Peach Street Café. All of Lee’s recipes are kidapproved; her own lovely daughter is food tester number one. “I want to offer food that kids love but that is organic and good for them as well as tasty,” Lee says. From the kids’ burger to a perfect grilled cheese on multigrain, kids’ menu options are served with a choice of organic carrot sticks or organic apple slices, a meal both parents and kids will love. Owner Lee strives to use local and organic ingredients whenever possible and, most importantly, to keep a preservative free kitchen. Everything is made-to-order and is preservative-free. Lee, who is concerned about not only her health but those of her customers, treats them as family, ensuring every meal that comes out of her kitchen is fresh, wholesome, and most importantly, mighty tasty. So, be it a pancake sandwich for breakfast, a grilled brie and celery salad perfect for a hot summer day lunch, or Asian black bean noodle pasta for dinner, make your way to the Peach Street Café for a great, fresh meal that’s good for you, too.

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jfp op/ed

opining, grousing & pontificating


Be a Smarter Voter: Demand Answers


n 2011, you can expect information about local or state elections to be piecemeal at best, or focused on the trivial at worst. Sadly, voters have few directions to turn for decent coverage of a candidate’s real stand about any one issue—or a way to figure out how a candidate thinks and reasons. Campaigns tend to do everything they can to discourage real open-ended debates, and most media outlets engage in poll-based “horse-race” coverage rather than indepth, contextual coverage of issues. You can’t expect to get much platform information and in-depth coverage from the local television and radio stations, except in the case of a mediocre news event, such as a candidate being accused of vandalizing another candidate’s yard signs. For this reason, be thankful for community leaders who host meet-andgreet events with local and statewide candidates. Former NAACP Jackson President Gus McCoy and other politicos are putting together Politix in the Park at Koinonia Coffee House June 25 to try to fill this substantive void. The organizers are inviting everyone from Democratic Hinds County District 1 constable candidate Primus Wheeler to GOP gubernatorial candidate Phil Bryant in hopes that voters will draw their own conclusions before heading to the ballot box. Personal interest is vital to fully understanding who and what you’re voting for. Candidates tend to address issues in generalities that mean little. “Let’s lower taxes and increase business,” they might say. Good idea. Now how will you address the resulting statewide revenue shortfalls and budget insolvency after decreasing revenue for the third year in a row? Answers to specific questions are necessary before you can take a candidate seriously. Look behind the general feel-good language and demand specifics; otherwise, you’ll never know if your guy is capable of complicated analysis and problem solving. Educate yourself on the issues and how they apply to you. If you have a kid in public school, for example, check in with Nancy Loome and The Parents’ Campaign to see how your local legislator voted regarding public-school funding, or email Loome some questions at Nervous about public safety? Dig up your local sheriff’s contact number from his campaign headquarters, and ask him what he’s doing about it. Then pester his opponent to detail how he could do it better. You’ll know after a few questions which one of these people are serious about public safety—they’ll be the one talking specifics—and who just wants to win an election. Before you head to the ballot box this year, educate yourself on the candidates and what they stand for. And in Jackson, plan to attend Politix in the Park. Come ready with your open-ended questions. And don’t leave until you get answers.


Shakin’ with Purpose


June 8-14, 2011

ista Old School the Griot Lady: “Welcome to Clubb Chicken Wing’s first annual Pre-Juneteenth Celebration and Disco. As your DJ for this affair, my goal is to entertain and educate the masses through old-school dance music. I’d like to call it ‘Booty Poppin’ and Knowledge Droppin’, or ‘Shake What Your Ancestors Gave You.’ “Before we shake our booties with a purpose, I want to share with you a quick story about a violent race riot that happened in Tulsa, Okla., around May 31, 1921, in a prosperous black community called ‘Black Wall Street.’ “The race riot started after a black male accidentally fell onto a white female elevator operator, who screamed for help. As you might guess, the black male was accused of assaulting the white female. The Tulsa Tribune paper got the news, distorted the event and called for a lynching of the black male. “Blacks armed themselves and joined forces to protect the accused black male. Subsequently, whites armed themselves and confronted the blacks. An argument occurred, a gun went off, and a race riot was on like a pot of neck bones in a crock pot. Eventually, a mob of white people burned down and destroyed the prosperous black community of Greenwood, aka ‘Black Wall Street.’ “This tragic event inspired members of the legendary GAP Band (also from Tulsa, Okla.) to write and perform the R&B classic ‘You Dropped a Bomb on Me.’ 12 “Now that you got the knowledge, shake what your ancestors gave you.”

Yet Another Distraction



o, another politician has gotten caught with his finger on the “send” button, or in this case, the “tweet” button. We all know how this movie plays out. Politician has vice; politician gets caught; politician denies impropriety; politician denies again; politician is presented with irrefutable evidence; politician comes clean and apologizes. Repeat. You’d think after so many scandals on Capitol Hill, public officials would take greater care with their personal business, especially if it’s the kind of personal business that detractors could frown on. It would seem that our public servants fancy themselves as invincible. But perhaps that’s because voters make it seem that way. We volunteer for their campaigns, shower them with donations and praise, applaud them at speaking engagements and then send them off to work miracles on our behalf. We liken them to supermen or saviors. They are chauffeured and catered to, and the press follow them around. They get invitations to the swankiest parties and eat at the most elegant restaurants. But, alas, they are regular people—human beings with human failings. They have human urgings and make human mistakes. Yet, somehow we are surprised, angered and disappointed when these mortals make mortal mistakes, even when these miscues do nothing to diminish their job effectiveness. Rep. Anthony Weiner, D-N.Y., made a mistake. Then he lied about that mistake numerous times. He finally came clean. His string of lewd photos to other women is an issue that he should take up with his wife, however, and not with us. That doesn’t mean I agree with or condone his behavior. He was out of line for using government-issued equipment to have those salacious exchanges, but after being punished

for that, he should be allowed to go back to the business of serving his constituency. Weiner has been dubbed a rising star in the U.S. House of Representatives, and though extramarital follies don’t make him the most popular guy, it in no way has bearing on the job his voters sent him to do. It’s also sad how both Democrats and Republicans use these instances to play partisan politics. Former House Speaker Nancy Pelosi, a Democrat, called for the resignations of Republicans Mark Foley and Chris Lee, but she only wants Weiner investigated. Republicans want Weiner to resign his seat, but uncomfortably tried to ignore the actions of former Sen. Larry Craig, former California Gov. Arnold Schwarzenegger and former New York City Mayor Rudy Giuliani, all from their party. In my opinion, outside of drug abuse or domestic violence, a politician’s personal screw-ups, sexual or otherwise, are his or her business. These are men and women with prestige, prominence and power. And as long as the world is here, there will be persons who are attracted to that prestige and power. And some lawmaker will again fall victim to temptation. Should this end Weiner’s career? Perhaps. Will it affect his vote on the budget? I doubt it. Should he have taken responsibility for the photo when he was first asked? Absolutely! Just like the media-generated phenomena of Sarah Palin and Donald Trump, “Weiner-gate” is yet another distraction from the issues that are facing the rest of us. I wonder if the media would be as interested if lawmakers began tweeting photos of healthcare solutions. And that’s the truth ... sho-nuff.

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The Rainbow Almost Died

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to get to the end. I wanted to hear what he was trying to say. It turned out that the store was losing money, and the board members were thinking about shutting the place down. I was stunned. Here I was at my first, and maybe last, board meeting. All of us loved the place, though, and we began a discussion about what could be done. As the meeting wore on, I could see that my fellow board members didnâ&#x20AC;&#x2122;t realize that the store wasnâ&#x20AC;&#x2122;t mainstream enough for, say, my mother to shop there. At the time, the store was decorated with eastern religion kinds of stuff, including posters promoting meditation meetings depicting Maharishi Mahesh Yogi, who developed the transcendental meditation technique. You could also find what can only be described as left-wing political posters. Also, the staff looked like they had come straight from a punk rock concert in south London, replete with face piercings, tattoos and orange spike haircuts. No one wore a nametag. My mother would definitely not feel comfortable at Rainbow circa 1984. At last someone asked me what I thought. I suggested that we had to make the place look and feel as much like a regular grocery store as possible. No religious or political statements on the walls, and the staff had to tone it down and wear nametags. Plus, I thought we should start a newsletter and send it out monthly to co-op members. I also suggested a monthly potluck dinner to promote and teach healthier diets and lifestyles to prospective members. The rest is Jackson history. Everyone pitched in, made the changes we agreed on, and month-by-month, sales picked up and then took off. We were definitely on to something. The next time you go into Rainbow Natural Grocery Cooperative or High Noon CafĂŠ, be grateful, because they almost disappeared. It was a close call. Remember the foundersâ&#x20AC;&#x201D;Blue King, Janie and Neil Strickland, Bill Rusk, Fletcher Cox, Larry Jackson and othersâ&#x20AC;&#x201D;for their dream and total commitment to a vision of a healthier food source for all of us. Roger Parkes was raised in Jackson and graduated from St. Joseph High School. He has been a periodontist in Jackson since 1983. He has special interests in nutrition and lifestyle choices and lives in Fondren where he is active in making his community a better place to live.

It turned out that the store was losing money, and board members were thinking about shutting the place down.











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Editor in Chief Donna Ladd Publisher Todd Stauffer

sk a lot of folks around townâ&#x20AC;&#x201D;and out-of-towners, tooâ&#x20AC;&#x201D;and theyâ&#x20AC;&#x2122;ll tell you one of the coolest things about Jackson is the Rainbow Natural Grocery Cooperative. Started as a buying club by a group of Jackson folks in the late 1970s on North West Street, it eventually evolved and grew into the groovy place that we all know and love now in the Fondren neighborhood. By the time I arrived on the scene, in 1983, it was a storefront behind the Dutch Bar on Northview Drive. I ate lunch at the High Noon CafĂŠ, located inside the Rainbow, every day during the week. I was a vegetarian for eight years during which time I lost 15 pounds of core body weight (not fat). Thursday was seaside cakes day (itâ&#x20AC;&#x2122;s now Friday). Theyâ&#x20AC;&#x2122;re made with tofu instead of fish and have a fantastic delicate flavor that makes them easy to gobble up. Throw in the vegan tartar sauce and they make for my favorite lunch at High Noon. The menu also offered vegetarian chili then, along with variations of vegetarian â&#x20AC;&#x153;hamburgers.â&#x20AC;? I loved the whole deal. I shopped at Rainbow and became friends with the people who ran the place. I was starting my business, a dental practice, at the same time, and the business model they were following intrigued me. They offered something to the community that, for Mississippi, was ahead of its time. Locally grown organic produce, and bulk foods grown and maintained without preservatives or pesticides. As a co-operative, the people who shop and work there also own the store. I loved the storeâ&#x20AC;&#x2122;s commitment to organic foods. The store did not use chemical pesticide sprays to control insects, and they still donâ&#x20AC;&#x2122;t. Larry, the bulk foods manager back then, went through the bulk food bins looking for individual pests every moment of every day. Sometimes, in a nod to nonviolence, he didnâ&#x20AC;&#x2122;t â&#x20AC;&#x153;eliminateâ&#x20AC;? bugs, but merely removed them from the store. At that time, the store was also strictly vegetarian and carried no animal products. All of this was overseen by a board of directors who met on the first Tuesday of every month. As they still do, Rainbow holds an annual picnic at which time the co-op members elect the new slate of board members. In the fall of 1984, members elected me to the board at the annual picnic. I had attended my first meeting in August of that year. Rainbowâ&#x20AC;&#x2122;s board of directors was a little different. The president, Bill, had a speech impediment and took a long time to get anything out. While the other 11 members waited patiently, I was anxious and dying


story and photos by Tom Ramsey Fresh fruit is available at the Mississippi Farmers Market.

The “farm-to-table” concept encourages consumers to buy food directly from local farmers at a farmers market or co-op, rather than produce shipped in.


June 8 - 14, 2011

t sounds like such a simple concept. Farmers grow food; restaurants cook and serve food; customers eat food. Easy, peasy, one-two-threesy. If only it were that simple. Competing forces of regulation, supply and demand, transportation, reliability of source, supplychain management and other concerns too numerous to count stand up like an endless row of sentinels blocking the way for food to get from the ground to your fork. “Do away with nanny-state government regulations!” shouts one side. “Keep food affordable!” bellows another. “Protect my children from harmful chemicals!” yells yet another. And the cries continue... 14 “No irradiation!”

“No genetic modification!” “More variety!” “More freshness!” “Year-round availability!” We’ve grown accustomed to being able to fill our carts with avocados, strawberries and cherries far out of season. So far that our selections could rack up enough frequentflier miles to take a family of four on a European vacation. At the same time, we opine about the virtues of labels like “organic” or “local” or “free range” so that we’ve pretty much muddied the water beyond any hope of seeing the bottom. We can’t satisfy everyone when it comes to food, so what do we do? We settle. We eat food that is partially tasteless, anonymously

sourced, inexpensive and, most of all, convenient. So often, our level of commitment to eating well is perfectly inverse to our threshold for inconvenience. It’s as if our willingness to march ends with slight foot discomfort. It’s hard to be an activist when everything is just so damn easy. If we want coffee, bang! There it is: 40 brands at the end of your arm. Want yogurt? Take your pick. Greek, plain, low-fat, no-fat, fruit on the bottom, even in a little disposable pouch if you are too burdened by the use of a spoon. We are disconnected from our food. It has become tasty, tasty fuel and a source of amusement. Perhaps this is why the farm-totable movement has been so slow to launch. It takes real commitment. You have to sacrifice. You have to even bother with a bit of education and that can be a bit tiresome. So for the time being, farm-to-table is relegated to the miniscule population of diehards and early adopters. But perhaps it will catch on—like “organic” and “free range”— to find a wider audience. Enough of my soapbox rant. So what does “farm-to-table” mean, anyway? Essentially, the practice cuts out as many middlemen as possible between people producing the food and people eating the food. In its simplest form, a customer buys food directly from a farmer and cooks it. One step removed, a restaurant buys food from farmer, and then cooks and serves it to their guests. Here is where it gets a bit tricky. Restaurants like to know that they can get the same stuff on a regular basis, so they turn to established vendors. Those vendors supply more than just one restaurant, so they have to buy from producers who can meet their demand. So instead of buying sweet potatoes from Ned’s farm and strawberries from Alice’s patch, they buy from large farms and growing co-operatives. These vendors must also meet strict health guidelines, and only buy from inspected and approved producers, which mostly turn out to be the same large farms and growing co-ops. And here we are, back at square one. The wiggle room is generally found in privately owned, higher-end restaurants. They

have the flexibility to change their menus on demand and can purchase smaller quantities. These types of restaurants frequently look for ways to differentiate themselves from their chain counterparts and justify their higher prices. “Sure, you can get a McWhopper Double with cheese, but wouldn’t you rather have a hand-formed, burger made from a steer fed on the sweet grasses on the plain over at George’s ranch?” they posit. “It’ll cost you more, but it’ll be well worth the extra bucks.” The irony is that in days long past, poor folk had to grow their own food and raise their own animals. This was hard work. Poor folk were fit, and rich folk were fat. “Fat cats” was a description of wealthy people because they could afford more food and spend more time sitting on their duffs. Now, the tables have completely turned, and obesity is a plague on the poor, far more than it is on the wealthy. So what’s the fix? How can we, residents of a state with some of the richest farmland in the world, find a way to use that land to feed our own people on healthy foods? How can we stop buying the corporate, processed, nutrient-deficient, marketing-enriched foods found in the center part of the super-market? To help answer those questions, I asked a chef, a produce vendor, a farmer, a hippie and a bureaucrat. Here are their suggestions. Where Food Comes From Jay Pilgrim is a multi-generational farmer, and his 13-year-old son, Michael, is ensuring that the business stays close to the land. At their farm on Highway 35 outside of Raleigh, Miss., they produce (among other things) okra, squash, melons, cabbage and some of the best tomatoes I’ve seen this season. Pilgrim is a regular fixture at the Mississippi Farmers Market on High Street every Tuesday, Thursday and Saturday (all the days the market is open), and he has noticed a steady growth in his business, most of which he attributes to word-of-mouth marketing. “People taste these tomatoes and love them,” Pilgrim says. “Then, when they run out, they go to the grocery store and buy something from California and Mexico, and that’s when they really get the difference. Ours just taste better.”

He’s right. His 6,000 tomato plants put out beautiful fruit, but when they’re gone, they’re gone. His customers still want tomatoes, so they go back to the grocery store and buy an inferior but readily available product. “Customer education would be the number one thing that could be done to help people buy local produce,” he says. “Folks just need to know more about what is fresh and in-season, and what isn’t.” Andy Prosser couldn’t agree more. Prosser is director of market development with the Mississippi Department of Agriculture. His job is to get that message out. He doesn’t have much of a budget for advertising and public awareness, but he does have the most powerful tool of all: that word-of-mouth advertising that farmer Pilgrim spoke of. “One of the biggest hurdles we face in getting local produce on the table is that people don’t understand the growing season and why everything isn’t available all the time, all year-round,” Prosser says. “There’s only so much our agency can do to educate people about growing cycles. Some time ago we, as a people, dropped the ball and stopped teaching our kids about where food comes from. If you ask a kid where fruit comes from (or milk or meat for that matter) they say ‘From the grocery store.’ They don’t see the link from the farm to the fridge.” Prosser also laments how the ease of prepared foods trumps the value of local and fresh food. “Our society wants things here and now,” he says. “It takes personal will to eat fresh and local. We don’t sell meals here at the farmers market; we sell ingredients. You have to take this stuff home and do something with it. You just can’t unwrap it, slide it on a plate and nuke it. It takes work, but in my mind, it’s worth it. We just need more and more people to understand that.”

On a national level, some of that is changing. The Obama administration has made a big deal out of the White House vegetable garden and the importance of fresh food. The U.S. Department of Agriculture has scraped its old food pyramid for a much easier to understand “plate” showing how much of any food group we should have in a day. At the market today (and on most of my visits there), I notice that the clientele is mostly affluent. This is where I see the most room for improvement. The fact that the market now accepts EBT cards from the SNAP program (aka “food stamps”) is a step in the right direction. But again, it gets back to the need for education. The ‘E’ Word One step removed from the market and another step removed from the farm are restaurants. Again, the notions of education and instant gratification come to the surface. Dan Blumenthal has a fairly unique view from the commercial kitchen. He operates three very different restaurants and has to look at varying buying patterns for each one. “At Sal & Mookie’s, we have a little garden out back where we grow basil and tomatoes, but it can’t even scratch the surface of the volume we need, so we have to work with a large produce supplier to keep the product consistent,” he says. “At BRAVO!, we have the flexibility to use local produce and ingredients in our specials, and customers really love it. The problem we run into is when that customer returns and wants the same dish they had for a special the week or month before. We try to explain that those items were seasonal, but they are used to seeing everything they want in the grocery store.” more FOOD, see page 16

Andy Prosser, Mississippi Department of Agriculture director of market development, says the biggest hurdle in getting local produce on the table is that people don’t understand the growing season and what’s available when.

Helping Hands Community Garden 219 N. Hargon St., Canton Contact: Judy Miller,

The Tougaloo-Rainbow Garden has lovely blackberries ready for the picking.


ommunity Gardens fresh produce and a sense of neighborhood improvement and togetherness. In recent years, several community gardens have sprung up in the Jackson metro area, teaching residents how to plant and harvest food of substance. Jubilee Community Garden 1831 Robinson Road Contact: Wayne Perkins, 601-238-3024 Young people of varying ages maintain the John M. Perkins Foundation’s Jubilee Community Garden. Jubilee offers a summer program for kids to work in the garden and then take what they grow and harvest home to their families. The large garden includes vegetables, fruit, herbs and spices. It’s open 8 a.m.-5 p.m. every day. Volunteers share in the produce.

Madison Countians Allied Against Poverty along with the First United Methodist Church of Canton and the Mississippi Food Network started a community garden to help provide fresh vegetables to those living in poverty in Madison County. The produce includes beans, potatoes, okra, tomatoes, zucchini, cucumbers, squash and eggplant. The harvest is distributed through MadCAAP’s Food Pantry. Volunteers in need share in the produce. Medical Mall Garden Corner of Livingston Road and Melvin Bender Drive Contact: Tre Roberts, 601-924-3539 Produce is sold to the public. The large garden includes vegetables and some fruits. It’s open 5:30-7 p.m. Tuesday and Thursday, and 8:30-10:30 a.m. Saturday. Volunteers share in the produce. Jackson Inner-city Gardeners West Northside Drive at Medgar Evers Boulevard Contact: 601-924-3539. JIG needs volunteers to maintain plots and harvest vegetables. The produce is donated to feed homeless and elderly people and sold to the community at affordable prices. Volunteers can help from 5:30-7:30 p.m. Tuesdays and Thursdays, and from 8 -11 a.m. Saturdays. JIG sells produce 8:30 a.m.-noon Saturdays.

Midtown Partners Community Garden 301 Adelle St. Contact: Monica Cannon, 769-257-5757. In addition to providing a neighborhood fresh-food source, Midtown Partners Community Garden is a hands-on activity for students in its Project Innovation Afterschool program. Midtown Partners received grants from the Mississippi Food Network and Fiskars to expand and beautify the garden area. Items planted during the spring season include sunflowers and a variety of vegetables. Volunteers are called stakeholders. Rainbow-Tougaloo Garden Tougaloo College Campus Contact: Michael Gentry, 601-573-7529 Rainbow Whole Foods Co-Op Grocery and Tougaloo College maintain the garden. Volunteers can receive community service hours for their efforts. The large organic garden includes vegetables, herbs, fruit and flowers. It is open 3-5 p.m. Wednesday and Saturday. Volunteers share in the produce. Wisdom Garden Spann Elementary School Contact: Elizabeth Keler, 601-919-6344. The Wisdom Academy is growing vegetables and fruit at Spann Elementary School with help from students and families. It is a learning lab for math, science and art. Produce includes squash, tomatoes, bell peppers and okra. Produce, when available, is on sale to the public on Saturday afternoons.


Community Gardens of Jackson


FarmtoTable, from page 15 they have to do is taste the difference,â&#x20AC;? he says. â&#x20AC;&#x153;I think that restaurants are a great way to get the word out. If we put on our menu that our tomatoes come from this county and okra from that one, people will start to take note.â&#x20AC;?

Thursday, June 9th

Thursday, June 9

Norman Clark

Ladies Night

(blues Lunch)

Amazinâ&#x20AC;&#x2122; Lazy Boi Band

Ladies drink free until midnight well drinks only Guys drink 2-4-1 well drinks and domestic beer until 10:00

10PM NO COVER UNTIL Midnight $10 Cover after midnight

Friday & Saturday, June 10 - 11

friday, june 10th


Ultra Drive

(blues Lunch)

Friday, june 10th & Saturday, june 11th

Caesar Bros. Funk Box

10PM NO COVER UNTIL Midnight $10 Cover after midnight


MON - FRI, 11AM - 2PM

6107 Ridgewood Rd Jackson, Ms


8/19A=<ÂşA@3/:@=19AB/B7=< @]QY'!'O\R4W`S^`SaS\b

ASSbVS` /RSZWbOaEOg  3Ug^b1S\b`OZ

friday, June 10


Saturday, June 11

High Frequency

Show starts at 9 p.m. Winner Gets An iPAD

June 8 - 14, 2011




$5 Domestic Draft Pitchers 2 for 1 Ribs 50¢ Boneless Wings 1428 Old Square Road in Jackson 601.713.2700


B=>B3< A=<5AB67AE339  ! " # $ % & ' 

A719>C>>73AÂľ@W^bWRS /@B=42G7<5Âľ2WSB`gW\U 27ABC@032ÂľEO``W]` /23:7B/AE/GAWQY A33B63@Âľ1]c\b`gA]\U A7FF/;Âľ:WSa]TbVS0SOcbWTcZ>S]^ZS B6@332/GA5@/13:]abW\G]c A/D7<5/03:;Waa/[S`WQO /D3<532A3D3<4=:2A]4O`/eOg B63=@G=4/23/2;/<:]eZWTS

Jay Pilgrim, pictured at the Mississippi Farmers Market with his 13-year-old son Michael, is a multi-generational farmer. His family farm is near Raleigh.

â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s all about sustainability,â&#x20AC;? Blumenthal adds. â&#x20AC;&#x153;If you donâ&#x20AC;&#x2122;t have the flexibility to constantly change your menu, itâ&#x20AC;&#x2122;s hard for local vendors to supply you with everything you need, when you need it.â&#x20AC;? This flexibility is exactly what Craig Noone built Parlor Market restaurant and his menu around. When Noone and I first met, he described his menu as â&#x20AC;&#x153;crazy localâ&#x20AC;? and went to great lengths to demonstrate just what he meant. For a good portion of his menu, he knew not only the state of origin, but also the name of the farmer. Because he didnâ&#x20AC;&#x2122;t have a book of regular customers asking for their regular dishes, he was able to come out of the gate with a new menu every season. â&#x20AC;&#x153;If it was a possibility, Iâ&#x20AC;&#x2122;d have a 100 percent local menu, but itâ&#x20AC;&#x2122;s just not a reality. Iâ&#x20AC;&#x2122;m shooting for 80 percent in the next five years,â&#x20AC;? Noone says. â&#x20AC;&#x153;With the exception of some things like fiddlehead ferns and rhubarb, almost all of our produce at least comes from the southeast. If we canâ&#x20AC;&#x2122;t get it local, we at least try to keep it from spending too much time on a truck. We want Parlor Market to be a â&#x20AC;&#x2DC;southernâ&#x20AC;&#x2122; restaurant in every way we can.â&#x20AC;? Noone has taken it a step further. In addition to buying from the Mississippi Farmers Market, he and his chef, Jesse Houston, have been involved in the formation of the Farmers Market at Livingston Township. This new market will open the first week in June at the intersection of highways 463 and 22 in Madison County. â&#x20AC;&#x153;We spent a lot of time talking with farmers about what they could grow for us, and now weâ&#x20AC;&#x2122;re going the extra mile to make sure we keep up the availability of what we need,â&#x20AC;? he says. â&#x20AC;&#x153;This new market will really help us, the farmers and the consumers.â&#x20AC;? Before we wrapped up our talk, Noone joined everyone else and pulled out the â&#x20AC;&#x153;eâ&#x20AC;? word. â&#x20AC;&#x153;People just need to be educated about what is fresh, what is local and why it is so much better. The education isnâ&#x20AC;&#x2122;t difficult; all

Together for a Meal One person who has been beating the local food drum for quite a while is Walkerâ&#x20AC;&#x2122;s owner and chef, Derek Emerson. He feels so strongly about local food that he literally had it tattooed on his back. If you catch Derek by the pool, youâ&#x20AC;&#x2122;ll see â&#x20AC;&#x153;Eat Localâ&#x20AC;? with a spoon inked right between his shoulder blades. And his new restaurant in Madison he put the word â&#x20AC;&#x153;localâ&#x20AC;? right in the name: Local 463. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve been doing the â&#x20AC;&#x2DC;localâ&#x20AC;&#x2122; thing since before it was the trend,â&#x20AC;? he says. With Emerson, itâ&#x20AC;&#x2122;s not just about the food. Itâ&#x20AC;&#x2122;s also about supporting the community financially. â&#x20AC;&#x153;I like to buy locally, or if I have to, regionally, so that my dollars stay in the community where I live. If Iâ&#x20AC;&#x2122;ve got a choice to buy from someone I know, the choice stops being about price and is more about how we can help each other,â&#x20AC;? he says. â&#x20AC;&#x153;Hopefully, when (diners) think about where they want to eat, they will come to me instead of a chain that sends all of its money out of state.â&#x20AC;? Perhaps heâ&#x20AC;&#x2122;s right. Emerson got the wheels turning in my head, and I ended my day by calling Andy Prosser back to bounce an idea off him. Why not bring the farmers, the chefs, the bureaucrats and the consumers together for a meal? After all, the best lessons I ever learned came from the dinner table with a plate of food in front of me and my family and friends all around me. The result of my conversation with Andy was a â&#x20AC;&#x153;dinner on the groundsâ&#x20AC;? at the Farmers Market. We could pair six farmers with six chefs to prepare a six-course meal for 100 people â&#x20AC;&#x153;family style.â&#x20AC;? That way, the public could really sink its teeth into the idea of eating local. What could be better? Keep your eyes open for the announcement. If this takes off, you donâ&#x20AC;&#x2122;t want to be left out. Comment at

Claude Jones won 26 ribbons (17 blue and 9 red) at the Mississippi State Fair last fall for his jams, jellies and preserves.

- The Summer Food Issue HEALTHY • HOT • FRESH

by Callie Daniels

Opened in 1980, Rainbow Natural Grocery Cooperative’s mission is to provide natural and organic products and services at the lowest possible cost.


hecking the expiration date on a meat package is as important as knowing whether the meat is loaded with chemicals and hormones. A constant complaint of buying organic foods is the comparatively higher prices, but the counter-argument is how important the long-term effects are compared to the instant gratification of buying cheaper food. If a consumer is able to purchase a laptop, a smartphone, a television with cable and many more luxuries, then the same consumer is able to buy foods that will not affect the body as badly as corn-fed beef or pesticide-soaked vegetables. You can begin shopping responsibly by going to the nearest grocery store and inquiring whether the store carries organic products. Due to increased awareness of the unsanitary nature of meat processing and unnatural chemicals implanted in vegetables, a grocery store will like carry organic products as well as the consumer-popular brands. Kroger has added more organic products in the past few years. More people wanted natural or organic food, says John Crosby, senior co-manager of the Interstate 55 Kroger. “We even have organic bags in which they can package their groceries.” To find organics, search for the USDA approval seal. This means that vegetables are at least 95 percent organic, grown free of pesticides and synthetic fertilizers. Kroger stores offer many fruits and vegetables with this seal. As for the meat selection, customers can choose grain-fed beef, which meets the USDA standards. Grain-fed isn’t nearly as

organic as grass-fed, but it meets the USDA requirements nonetheless. Chickens sold at Kroger are labeled “free-range,” meaning they were grown outside of a confined cage; however, this label should be taken with caution because one could raise chickens under someone’s sink, and the meat could be labeled as free-range simply because they were grown outside of a cage. “Natural” is not the same as “organic.” We tend to think natural foods don’t have synthetic additives, but neither the U.S. Department of Agriculture nor the Food and Drug Administration has rules defining “natural.” It may be a better option, but maybe not. Organic foods, in contrast, are heavily regulated. They must be free of most synthetic chemicals or additives, and grown without hormones, pesticides, or antibiotics and other drugs, among other restrictions. “We do have a section set aside: Nature’s Market,” Crosby says. “It’s where we sell organic products besides meat and vegetables.” Nature’s Market features items from dish soap to gluten-free snacks to non-dairy drinks. There are organic baby foods, tea and pasta. If you do want more organic options such as grass-fed beef, then head to Rainbow Natural Grocery Cooperative in Fondren. Open since 1980, the strictly organic grocery store has expanded into a bakery and High Noon Café, which are both vegetarian-friendly. Rainbow offers certified organically grown meat and vegetables. It is the only store in Jackson, if not

Mississippi, that is completely organic. “We do try to make it as local as we can,” says Patrick Jerome, manager of Rainbow Natural Grocery, “but that can be difficult when there aren’t many organic farmers nearby.” The store has grass-fed beef, free-range organic chicken, and local catfish from Clarksdale as well as Burt’s Bees organic skin care (among others), varieties of granola and organic baby food. It may seem like a daunting task to shop organically in Mississippi where few farmers and ranchers have embraced organic methods, in spite of their increased popularity. Only two organic producers sell at farmers markets in Jackson, and Mississippi has only one state-certified inspector who determines whether the methods and the products are organic. However, despite those challenges, it is possible to purchase and consume organic products. Keep an eye out for labels such as “organic” for completely syntheticfree material foods, “natural” for foods made with natural ingredients, and “grassfed” for healthy, normally grown, lean beef and lamb. Websites such as and can help locate organic and vegetarian-friendly grocery stores, restaurants and farms in Mississippi. And never fear to ask a store employee whether the store carries organic products. The long-term effects of buying admittedly more expensive organic products are tremendously beneficial as compared to synthetic, hazardous consumer products. Although the specifics are too numerous to mention here, factory foods and factory-farm practices may be a danger to your health. “The growing consensus among scientists is that small doses of pesticides and other chemicals can cause lasting damage to human health, especially during fetal development and early childhood,” states the Environmental Working Group on its website. The European Union banned the use of most hormones in foods in 1988, banning sales of beef from the United States in 1989 due to U.S. feedlots’ practice of using sex hormones to fatten cattle before slaughter. In addition to prohibiting the use of hormones, organic practices also prohibit antibiotics. Antibiotic overuse “could have profound consequences for treatment of disease in humans, including the serious dangers of antibiotic-resistant bacteria,” states the Organic Trade Association website.

Your body and your family will thank you for double-checking labels to choose safer, healthier and organic foods.

Say ‘No’ to Pesticides


he Environmental Working Group is a nonprofit organization whose mission is to use the power of public information to protect public health and the environment. Each year, the group publishes its lists of the most pesticide-laden and pesticide-free fruits and vegetables. Download a handy wallet card (or an iPhone app) of this year’s list to take shopping with you at

Dirty Dozen


ry to always buy these foods organically when possible.

Celery Peaches Strawberries Apples Blueberries Nectarines Bell Peppers Spinach Cherries Kale/Collard Greens Potatoes Grapes (Imported)

Clean 15


armers use the least pesticides on these foods.

Onions Avocado Sweet Corn Pineapple Mangos Sweet Peas Asparagus Kiwi Cabbage Eggplant Cantaloupe Watermelon Grapefruit Sweet Potato Honeydew Melon

Read the Labels



June 8-14, 2011



5046 Parkway Drive Colonial Mart Off Of Old Canton Road Jackson, MS 39211 Dine-In / Carry-Out

Mon - Thur: 11am-10pm Fri - Sat: 11am-11pm Sun: 11am - 9pm

Still In Belhaven

601-352-2001 1220 N. State St.

(across from Baptist Medical Center)



The Seas’ Bounty

by Brianna White







Seafood Watch in Monterey, Calif., provides tips to aid consumers’ local ecosystem, including regional pocket guides for buying seafood.

Choose Wisely


Best Choices: These seafood choices are abundant, well managed and caught or farmed in environmentally friendly way. Arctic Char (farmed) Barramundi (U.S. farmed) Catfish (U.S. farmed) Clams, Mussels, Oysters (farmed) Crab: Dungeness, Stone Crayfish (U.S. farmed) Croaker: Atlantic* Halibut: Pacific (U.S.) Lobster: Spiny (U.S.) Mackerel King*, Spanish* (U.S.) Mahi Mahi (U.S. Atlantic troll/pole) Mullet: Striped Salmon (Alaska wild) Scallops (farmed off-bottom) Striped Bass (farmed or wild*) Tilapia (U.S. farmed) Tuna: Albacore including canned white tuna (troll/pole, U.S. and BC) Tuna: Skipjack including canned light tune (troll/pole) Tuna: Yellowfin (U.S. Atlantic troll/pole) Wreckfish

seafood and “fish caught or farmed using environmentally friendly practices.” Seafood Watch urges consumers to become involved in the fight for marine life. Individuals can send a pre-written letter to their senators, urging them to consider climate change and its affect on ocean wildlife. They can sign up for a monthly newsletter, which gives updates on current issues and conservation news. You’ll even find free Seafood Watch apps for iPhones and Androids. Closer to home, some aquariums have taken the initiative to become involved in the fight for endangered aquatic species. The Memphis Aquarium works internationally through their Conservation Action Network (memphiszoo. org/can), a non-profit organization that gives $25,000 to $40,000 grants each spring to worthy conservation projects. The Audubon Aquarium in New Orleans ( has established a speciessurvival zoo, including a “frozen zoo,” which conserves certain genetic materials of endangered species. SOURCE: SEAFOOD WATCH SOUTHEAST SUSTAINABLE SEAFOOD GUIDE

Good Alternatives: These are options, but environmentalists have some concerns with how they’re caught or farmed, or with the health of their habitat. Basa/Pangasius/Swai (farmed) Caviar, Sturgeon (U.S. farmed) Clams, Oysters (wild) Crab: Blue*, King (U.S.), Snow Herring: Atlantic Lobster: American/Maine Mahi Mahi/Dolphinfish (U.S.) Pollock: Alaska Red Porgy Scallops: Sea Shrimp (U.S,. Canada) Snapper: Gray, Lane*, Mutton*, Yellowtail (U.S.) Squid Swordfish (U.S.)* Tilapia (Central & South American farmed) Tilefish (Mid-Atlantic) Tuna: Canned white/Albacore (troll/pole except U.S .and B.C.) Tuna: Yellowfin (troll/pole except U.S. Atlantic) Wahoo*

BC=British Columbia Mid-Atlantic=North Carolina to New York Southeast=Texas to South Carolina

Avoid: These fish are overfished or caught or farmed in ways that harm other marine life or the environment. Caviar, Sturgeon* (imported wild) Chilean Seabass/Toothfish* Cod: Atlantic Conch: Queen Groupers* Halibut, Flounders, Soles (Atlantic) Lobster: Spiny (Brazil) Mahi Mahi/Dolphinfish (imported) Marlin: Blue*, Striped* Orange Roughy* Pompano: Florida Salmon (farmed, including Atlantic)* Sharks* and Skates Shrimp (imported) Snapper: Red, Vermilion Swordfish (imported)* Tilapia (Asia farmed) Tilefish (Southeast)* Tuna: Albacore, Bigeye, Yellowfin (longline)* Tuna: Bluefin* and Tongol Tuna: Canned (except troll/pole)* Yellowtail (imported farmed)

*Limit consumption due to concerns about mercury or other contaminants. Contaminant information provided by the Environmental Defense Fund (



s a child, one of my fondest memories was at the Audubon Aquarium in New Orleans when I was about 8. After I complained that all the creatures were behind glass, the penguin keeper surprised me with a wobbling baby penguin to touch and marvel over. Studying the bug-eyed rainbow trout and the menacing tiger shark made me squeal with delight. Overfishing may soon eliminate many of these captivating creatures from our lives, reports Seafood Watch, a fish-friendly consumer program affiliated with the Monterey Bay Aquarium in Monterey, Calif. The program aims to raise awareness about ocean issues and gives suggestions for safe seafood choices. The website ( has helpful information for consumers and businesses to reduce the fishing and consumption of endangered marine life. The site provides information to aid consumer’s local ecosystems, including regional pocket guides identifying best seafood choices, good alternatives and seafood to avoid. The guides stress choosing domestic


Escape To Paradise

And the award for ‘most loyal customers’ goes to.... DRIVE-IN

Accepting on behalf of our patrons is... chef and co-owner Derek Emerson!

cry. I t o n l l i w I cry... T O N l l i w

Always Drink Responsibly

June 8-14, 2011

Thanks for


(Next door to McDades Market Extra) Mon. - Sat., 10 am - 9 pm • Maywood Mart Shopping Center 1220 E. Northside Dr. • 601-366-5676 •




by Felder Rushing


Eat Your Garden


W N L’ N

My children, Ira and Zoe Rushing, when they were young sitting in a community garden I managed 20 years ago. It’s now the new green space on Northview Street (in Fondren).


n just a couple of generations, we have gone from home-cooked meals and gardens to fast food and mow-and-blow landscapes, and our waistlines have super-sized in the process. Want to have a little garden—grow a few herbs and vegetables, and maybe some fruit to get off the grid just a tad— but don’t know how to get started? Or worse, tried it already and it didn’t work out, so you gave up? Slow gardening to the rescue! The relaxed, all-senses, all-seasons approach to gardening was inspired by the slow food movement, which encourages us to savor locally and sustainably produced foods. For folks with small spaces or busy lifestyles, the easiest way to grow a little extra food is to stop thinking “large scale row-crop” and start growing veggies and herbs as flow-

ers, and fruits are regular landscape plants. Slow gardening frees us up to garden the way we want to, not the way farmers do it. One of the keys is drawing the line in what to grow. Forget corn, carrots and potatoes, which are cheap to buy; go instead for what is colorful, seasonal, highly productive or nutritious, pest-resistant and easy to grow, and you can stop wondering where it came from or whether it was sprayed with pesticides. For example, super-nutritional, pretty peppers have more vitamin C than oranges and you can freeze them for winter use (when stores charge more than a buck and a half each). Add a few tomatoes and a cucumber vine or two. In cooler weather, grow colorful lettuces and Swiss chard, broccoli and collards. Throw in those herbs you are most

likely to actually cook with such as basil, oregano and rosemary—all attractive, super productive, and easy to use in soups and sauces. Together with a few regular flowers, you can have a pretty garden that, when you are tired of looking at it, you can eat. The easiest ways to grow these are either in ordinary flowerbeds or in small raised beds (boxes filled with a mixture of dirt and potting soil or compost) or large containers. I grow most of my veggies and herbs in recycled five-gallon paint buckets on my sunny front deck. With regular watering and a little fertilizer, I grow enough to make soups, salads and seasonings in a very small space nearly all year. C’mon! Forget the bread. Who can’t appreciate a simple plate of sliced tomato, cucumber and basil grown in a pot right outside your own door? In addition to herbs and vegetables, there is little more satisfying that putting up a few jars of homemade fig preserves in the summer or eating blueberries right from a shrub. While most “tree” fruits such as peaches, plums, apples and pecans are hard to grow in our climate without spraying for pests, there are some fruit plants that are both easy to grow and double as landscape plants. These include figs, blueberries, pomegranate, some pears and muscadine grapes. The main thing is, there’s no excuse to not grow a little of your own food and have enough to share with friends and neighbors. Forget getting back to the farm—start small, and build on success. Felder Rushing is a hands-on Jackson cottage gardener who shares advice through his newspaper columns and Mississippi Public Radio program. For information on easy gardening, visit his website,

 H G | -

T J  M | -

 - N, J, MS



What happens when a “Dirty” girl from Los Angles named Sue visits the Deep South? The Dirty South Martini is born.So dirty it will make you blush!

THE DIRTY SOUTH MARTINI • 3 ounces CatHead MS Vodka • 1/2 ounce of Dirty Sue Shake over ice and strain into a chilled martini glass. Garnish with olives & Wickles Wicked Okra. Please Drink Responsibly.

1000 Highland Colony Parkway, Ste. 1010 Ridgeland MS 39157 | 601.605.9199 Located next to The Fresh Market at The Renaissance at Colony Park

Appreciate a simple plate of sliced tomato, cucumber and basil, grown in a pot right outside your own door.


June 8-14, 2011



rainbow natural grocery 2807 old canton rd â&#x20AC;˘ 366-1602 at lakeland & old canton w w w. r a i n b o w c o o p . o r g

Best Steak in Jackson Jackson Free Press | Best of Jackson 2011

1536 E. County Line Rd. | 601-956-1030

Includes Drink & Choices of Fresh Vegetables

All for only


Monday:Hamburger Steak Tuesday:Grilled Tilapia or Fried Chicken

Wednesday:Roast Beef Thursday:Chicken Diane or Grilled Pork Chop Friday:Meatloaf or Chicken & Dumplings


Sean Mullady (Folk Hop)



(Traditional Irish) FRIDAY 6/10

Live Music


Nekisopaya (Funk & Jam )


Céilí with the Jackson Irish Dancers MONDAY 6/13

Karaoke w/ Matt Open Mic with Jason Bailey




June 8-14, 2011

H E A LT H Y â&#x20AC;˘ H O T â&#x20AC;˘ F R E S H


Quinoa: The Great Grain



by Sophie McNeil



al quinoa is yellow, but you can also find red and black quinoa with a bit of a search. This recently â&#x20AC;&#x153;rediscoveredâ&#x20AC;? grain was once considered the â&#x20AC;&#x153;gold of the Incans,â&#x20AC;? as they noticed the increased stamina of their soldiers when they ate the grain. Not only is quinoa high in protein, it has the most complex and balanced aminoacid profile of any grain. Unlike wheat and rice, quinoa is stocked in the amino acid lysine, making it a good choice for vegetarians concerned about adequate protein intake. With the presence of lysine, the World Health Organization rates the quality of protein in quinoa equal or superior to that in milk. While quinoa is a good source of nutrition for vegetarians, it can Quinoa (pronounced KEEN-wah) was once also boast being gluten-free. considered the â&#x20AC;&#x153;gold of the Incans,â&#x20AC;? as they noticed the increased stamina of their soldiers Slightly nutty, quinoa is versawhen eating the grain. tile in flavor. From pilaf, soup, side dish to main course, quinoa can be ow do you cook quinoa if you donâ&#x20AC;&#x2122;t perfectly seasoned for any occasion or stand even know how to say it? Quinn- out on its own. wah? Quinn-noah? Kin-wah? Letâ&#x20AC;&#x2122;s Working with quinoa, my dishes tend put this to bed. Itâ&#x20AC;&#x2122;s KEEN-wah and to take on a Mexican vibe because it can the best thing since, well, the Aztecs and In- handle spices well, yet not become second cans ate it thousands of years ago. fiddle to other ingredients. Classified as a pseudo-cereal, quinoa This recipe has become a go-to meal is closer related to beets, spinach and Swiss at my house and at family gatherings bechard than grains such as brown rice. Small, cause it is easy, feeds people for days, and flat and oval in shape, you could easily mis- everyone can put their own spin on it with take quinoa for other grains. anything but the kitchen sink. Cooked, quinoa has a distinct look Not to mention, it tastes even better  ?1A<X[[Ta7XVW[XUTQ^cc[Tb with transparent body and â&#x20AC;&#x153;germâ&#x20AC;? remain- the next day as leftovers when all the ingreing on the edge. On store shelves, tradition- dients have had time to â&#x20AC;&#x153;marry.â&#x20AC;?












Cook the cup of quinoa with 2 cups water for 15-20 minutes according to package directions, until transparent and no longer chewy. A few minutes before completely cooked, add 2 teaspoons of Mexican seasoning. Stir and continue to

cook until done. In the meantime, chop and sautĂŠ zucchini in a non-stick pan until tender. In a bowl, combine all vegetables, beans, lime juice and remaining seasoning in a bowl. Preheat oven to 350 degrees Fahrenheit. Once quinoa is completely cooked, cover the bottom of 2-quart dish with a thin layer of quinoa. Top with a layer of vegetable mixture. Repeat layers until all ingredients are used, ending with a layer of quinoa. Top with cheese. Bake for 25-30 minutes, or until bubbling and cheese is browned. Serve with avocado and cilantro (from the garden, of course) on the side. Serves 6-8.


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1 cup quinoa (uncooked) 4 teaspoons Mexican seasoning, divided (Cumin, cayenne, salt, pepper, garlic to taste. In a bind, use packaged taco seasoning.) 8 ounce can Rotel tomatoes, drained 15 ounce can black beans, drained 1 medium zucchini, sautĂŠed 1 cup corn, cooked 1 lime, juiced Salt and pepper 1/2 cup Mexican cheese Avocado (optional) Cilantro (optional)




Healthy International Eats


June 8 - 14, 2011

ississippi food is a textural marvel—butter, syrup and cream-laden dishes lending the food the same slow, oozing quality as the drawls of the people who prepare it. In a state where “home-cooked” is virtually synonymous with “deep fried,” and the oftcanonized “soul food” constitutes a medical nightmare for body and, paradoxically, mind, it seems the tenets of healthy eating are lost in fried up translation. So where can health-conscious folk go to find good-for-you alternatives? The answer may lie in international cuisine, says Trey Herron, a wellness coach at Skinny’s Nutrition Studio (7048 Old Canton Road, Ridgeland 601-707-5448). Skinny’s offers smoothies along with wellness profiles, nutrition classes and coaching, and works with nutrition centers in Singapore, Thailand, Malaysia, Vietnam and Indonesia. Herron recently returned from a trip to Southeast Asia. “Spicy food tends to speed up the metabolism,” he says. “Also a lot of (ethnic food) tends to use more color—more fruits and vegetables.” Two relatively new restaurants—Babalu Tacos and Tapas (622 Duling Ave., 601-366-5757) and Mezza (1896 Main St., Madison, 601-853-0876) are breaking through the grease-encased surface of southern cuisine with international offerings.


Babalu is a Spanish-style tapas restaurant that offers comfortable outdoor seating and projects “I Love Lucy” episodes on the interior wall. The antiquated TV inspiration (“Babalu” was husband Ricky Ricardo’s theme song on the show) belies a distinctly modern approach to healthy eating. With menu items made from fresh produce from local farmers, sous chef Stephen Kruger says that about 90 percent of the menu is low-fat and healthy. It is also rife with ingredients that fulfill Herron’s criteria of “color”: Sun-dried tomatoes, corn, and fresh peppers are staples. Sous chef Eric Peters points out the tuna and fish tacos as distinctly healthy. “Even the calamari is fried with vegetable oil at a temperature that’s not going to absorb all the fatty oil,” Peters says. Of course, no Spanish meal (or any meal, arguably) is complete without a slurred rendition of “La Bamba,” and Babalu boasts an extensive alcohol selection. “Have a drink and then a glass of water,” Herron says for healthy drinking. Also, avoid the sugar-saturated sangria. Mezza, which claims to be the only strictly Lebanese restaurant in the Jackson area, is pioneered by Chef Maya Nahouli and serves healthy, authentic international food. The nutritious value of Lebanese cuisine, according to Nahouli, is based in three basic ingredients: “garlic, lemon juice, and olive oil—all fresh.” Try the batata, potatoes with a lemon juice zest, as an alternative to French fries. Sample the fattoush salad, a shredded cabbage mixture flavored with lemon juice and topped with toasted pita chips, and avoid fatty salad dressings. Herron recommends avoiding “whites” (flour, sugar and milk, for example), so opt for wheat pita bread with dishes. It is not just the content but also the size of meals that can make food healthy or not. Both Peters and Nahouli attest that the Spanish and Lebanese traditions of small plates encourage sharing, thus fostering a sense of community about the meal. “Mezza” means “appetizer” in Lebanese. “It’s all about the appetizers in Lebanon,” Nahouli says. Fortunately, small portions augment the nutritious value of the meal. “Smaller portions leave you full but not

stuffed, so you’re not having to unbutton your pants,” Peters says. But what about international cuisines not served in small portions à la the Babalu and Mezza examples? “Consider (your meal) two meals,” Herron says. “Get a to-go box, and take half off the plate and put it in there.” AMELIA SENTER

Mezza Chef Maya Nahouli says Lebanese cuisine centers on three basic ingredients: garlic, lemon juice and olive oil—as in this fattoush salad.

by Amelia Senter

Mezza in Madison serves a healthy alternative to French fries: batata, which is potatoes with lemon zest.

What Does it Mean?


he National Organic Program, part of the U.S. Department of Agriculture, sets the standards for organic agricultural labels. This seal is on foods with organic agricultural ingredients. • 100 Percent Organic: must contain 100 percent organically produced ingredients and the label must show an ingredient list and name the certifying agent. • Organic: must contain at least 95 percent organic ingredients, cannot contain added sulfites and the label must show an ingredient list and the certifying agent. • Made with Organic: must contain at least 70 percent organic ingredients, cannot contain added sulfites and may not bear the USDA Organic seal. • Some Organic Ingredients: may contain less than 70 percent organic ingredients.


Located at 1860 Paden Street Jackson, MS 3 BR / 1-1/2 BA Single Family Fixer-Upper Financing or Cash Discount $1,000 down, $275 per month Call 1-803-403-9555 or 1-803-929-1117

Every Monday Night Steak Night & Service Industry Night!!

-50% Steaks 4-10pm-Late Night Happy Hour10pm- Close

Come Check-Out Tumblr Tuesdays! Bring Your Own Cup & We’ll Fill It Up! $5

Wed, June 8

Ladies Night w/ DJ Cadillac & DJ RPM Ladies drink free from 9-12 House Wine, Draft Beer, & Well Liquor

Thurs, June 9 Karaoke & College Night w/ DJ Cadillac & DJ RPM

ALL DAY SPECIAL a 16oz Draft Beer & Burger for $9.50

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Fri, June 10

Sat, June 11

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Drinks from 5pm-8pm

$5 Bud Light Pitchers and $2 Select shots

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1855 Lakeland Drive Jackson, MS 39216 | Ph: 601-364-9411 F: 601-364-9462

Please take note of our Alzheimer’s clinical research study. We are conducting a clinical research study for people with mild to moderate Alzheimer’s disease. This study will test the safety and tolerability of different doses of an investigational medication for Alzheimer’s disease compared to a placebo (an inactive substance). The person in your care may be able to participate in this study if he or she: • Is 50 – 89 years old • Has a diagnosis of Alzheimer’s disease or probable Alzheimer’s disease • Lives at home or in a community dwelling with an appropriate caregiver who can accompany him or her on all study clinic visits and visit him or her at least 5 times a week The staff at the clinic will review additional criteria with you and the person in your care. Study participation lasts about 47 weeks and includes approximately 15 visits to the study site and 6 telephone contacts. Qualified study participants will not be charged for study-related office visits, medical evaluations, or study medication. If you are caring for a person with Alzheimer’s, please contact:

Precise Research Centers 3531 Lakeland Drive, Suite 1060 | Flowood, MS 39232 Phone: 601.420.5810 | Fax: 601.420.5811 Or visit

Jackson’s neighborhood bar for over 30 years.


Eslava’s Grille Seafood, Steaks and Pasta

By popular demand, we have added Shrimp Scampi to our menu!

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Tres Amigos (3716 I-55 North, 601-487-8370) All your favorites including nachos, fajitas, chalupas, carnitas, flautas, chimichanga, quesadillas and more. Steak, Seafood, Chicken and Vegetarian options, along with great prices on combinations dinners and ala carte dinners. 2003-2011, Best of Jackson Danilo Eslava Caceres, Executive Chef/GM 2481 Lakeland Drive Flowood, MS 39232

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

707 N Congress St., Jackson | 601-353-1180 Open 11am-2pm, Sunday thru Friday


• Fresh Seafood Daily

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5752 Terry Road (601) 376-0081

Monday – Saturday, 10 a.m. – 8 p.m.

FRIDAY June 10 & SATURDAY June 11




June 8-14, 2011

11 a.m. - 2 p.m. 28

A Metro-Area Tradition Since 1977

Lunch: Fri. & Sun. | 11am-2pm Dinner: Tues. -Sat. | 5pm-9pm

Crab’s (6954 Old Canton Rd., Ridgeland, 601-956-5040) Crab’s Seafood Shack offers a wide variety of southern favorites such as fried catfish and boiled shrimp. Full bar complete with multiple televisions for all of your favorite sporting events. Eslava’s Grille (2481 Lakeland Drive, 601-932-4070) Danny Eslava’s namesake feature Latin-influenced dishes like ceviche in addition to pastas, steaks, salads and other signature seafood dishes. Rocky’s (1046 Warrington Road, Vicksburg 601-634-0100) Enjoy choice steaks, fresh seafood, great salads, hearty sandwiches and much more in the “polished casual” dining room. Open 24/7 in the Riverwalk Casino.


Hickory Pit Barbeque (1491 Canton Mart Rd. 601-956-7079) The “Best Butts in Town” features BBQ chicken, beef and pork sandwiches along with burgers and po’boys. Haute Pig (1856 Main Street, 601-853-8538) A “very high class pig stand,” Haute Pig offers Madison diners BBQ plates, sandwiches, po-boys, salads, and their famous Hershey bar pie. Lumpkins BBQ (182 Raymond Rd. Jackson 866-906-0942) Specializing in smoked barbeque, Lumpkin’s offers all your favorites for on-site family dining or for catered events, including reunions, office events, annivesaries, weddings and more.


The Pizza Shack (1220 N State St. 601-352-2001) 2009 and 2010 and 2011’s winner of Best Pizza offers the perfect pizza-and-a-beer joint. Creative pizza options abound along with sandwiches, wings, salads and even BBQ. Sal & Mookie’s (565 Taylor St. 601-368-1919) Pizzas of all kinds plus pasta, eggplant parmesan and the local favorite: fried ravioli. Best Kid’s Menu & Best Ice Cream in the 2011 Best of Jackson. Plus, Pi(e) Lounge in front offers great drinks... and a grown-up vibe.



1801 Dalton Street (601) 352-4555


SUNDAY - June 12 OPEN MIC JAM 7-11 MONDAY - June 13

BAR OPEN TUESDAY - June 14 2 for 1 Domestics Free Pool from 7-10 WEDNESDAY - JUNE 15 KARAOKE


2636 S. Gallatin Jackson, MS 39204

5417 Lakeland Drive ~ Flowood, MS 39232


BRAVO! (4500 Interstate 55 N., Jackson, 601-982-8111) Wood-fired pizzas, vegetarian fare, plus creative pastas, beef, and seafood specials. Award-winning wine list, Jackson’s see-and-be-seen casual/upscale dining. Cerami’s (5417 Lakeland Drive, Flowood, 601-919-28298) Southern-style Italian cuisine features their signature Shrimp Cerami (white wine sauce, capers artichokes) along with veal, tilapia, crawfish, chicken and pasta dishes. Now with liquor license! Fratesi’s (910 Lake Harbour, Ridgeland, 601-956-2929) “Authentic, homey, unpretentious” that’s how the regulars describe Fratesi’s, a staple in Jackson for years, offering great Italian favorites with loving care. The tiramisu is a must-have!


Petra Café (2741 Old Canton Road, 601-925-0016) Mediterranean and Lebanese Cuisine. Everything from Stuffed Grape Leaves, to Spinach Pie, Shrimp Kabobs, Greek Salads, Hummus and more. Now Open in Fondren! Aladdin Mediterranean Grill (730 Lakeland Drive 601-366-6033) Delicious authentic dishes including lamb dishes, hummus, falafel, kababs, shwarma and much more. Consistent award winner, great for takeout or for long evenings with friends. Kristos (971 Madison Ave @ Hwy 51, Madison, 601-605-2266) Home of the famous Greek meatball! Hummus, falafel, dolmas, pita sandwiches, salads, plus seasoned curly fries (or sweet potato fries) and amazing desserts. Mezza (1896 Main St., Suite A, Madison 601-853-0876) Mediterranean cuisine and wood fired brick oven pizzas. Come experience the beautiful patio, Hookahs, and delicious food. Beer is offered and you are welcome to bring your own wine. Vasilios (828 Hwy 51 in Madison 601-853-0028) Authentic Greek dining featuring fresh seafood daily along with gyros, greek salads, appetizers and signature Mediterranean desserts. Their redfish is a standout, earning rave reviews.


Cups Espresso Café (Multiple Locations, Jackson’s local group of coffeehouses offer high-end Arabica beans, a wide variety of espresso drinks. Wi-fi. Wired Espresso Café (115 N State St 601-500-7800) This downtown coffeehouse is a true gathering place, featuring great coffee and a selection of breakfast, lunch and pastry items. Wi-fi.

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Pan Asia (720 Harbor Pines Dr, Ridgeland 601-956-2958) Beautiful ambiance in this popular Ridgeland eatery accompanies signature asian fusion dishes and build-your-own stir-frys using fresh ingredients and great sauces.


Two Sisters Kitchen (707 N. Congress St. 601-353-1180) 2010 Best of Jackson winner for fried chicken offers a sumptious buffet of your choice of veggies, a salad bar, iced tea & one of four homemade desserts. Lunch only. Mon-Friday, Sun.


Broad Street Bakery (4465 Interstate 55 N. 601-362-2900) Hot breakfast,coffee espresso drinks, fresh breads and pastries, gourmet deli sandwiches, quiches, soups, pizzas and dessert. Primos Cafe (2323 Lakeland 601-936-3398/ 515 Lake Harbour 601-898-3400) A Jackson institution featuring a full breakfast, blue-plate specials, catfish, burgers, prime rib, oysters, po-boys and wraps. Save room for something from their famous bakery! For Heaven’s Cakes (4950 Old Canton Road 601-991-2253) Cakes and cupcakes for all occasions including weddings, parties, catered events. Beagle Bagel (4500 I-55 North, Suite 145, Highland Village 769-251-1892) Mmmm... Bagels. Fresh bagels in tons of different styles with a variety of toppings including cream cheese, lox, eggs, cheese, meats and or as full sandwiches for lunch. Paninis, wraps and much more!

Jason Fratesi & Dirt Road Jam Band

June 11 | 9:00pm | $5.00 Cover


Ladies Night

$1.00 off Well Drinks 2 for 1 Well Drinks Weekdays 4pm - 7pm Every Wed. 8pm - Close

now hiring experienced servers 601-362-6388 1410 Old Square Road • Jackson

NOW OPEN Next to Tullos Chiropractic ¡Lunch Specials Served Everyday! Mon-Sat | 11-2 & 4-10 3716 I-55 N Jackson, Ms phone: 601-487-8370 fax: 601-487-8371

Ladies Night

is Thursday Night

Buy 1 Get 1 Free Martinis

Live Music

No cover. Friday June 3:

Haggard Collins Saturday June 4:


6720 Old Canton Rd., Ridgeland | 601.812.6862

5A44 FX5X

6954 Old Canton Rd. Ridgeland, MS

601-956-5040 Open daily 11 am-2 pm and 5-10 pm for dinner

All You Can Eat


CRAB LEGS DINNER 5p.m.-Close Tues-Thurs

Super Card 4654 McWillie Dr., Jackson|Hours: Mon.-Thurs. 10AM-9PM Friday & Saturday 10AM-12AM, Sunday 11AM-5PM

Try The

(a very high-class pig stand)


High Noon Café (2807 Old Canton Road in Rainbow Plaza 601-366-1513) Fresh, gourmet, tasty and healthy defines the lunch options at Jackson’s own strict vegetarian (and very-vegan-friendly) restaurant.

Come Try the Best Bar-B-Que In Madison 856 Main Street • Madison, MS • 601.853.8538

Cherokee Inn (960 Briarfield Rd. 601-362-6388) Jackson’s “Best Hole in the Wall,” has a great jukebox, great bar and a great burger. Plate lunches, cheesy fries and tons more, including a full bar and friendly favorites. Cool Al’s (4654 McWillie, 601-713-3020) A Best of Jackson fixture, Cool Al’s signature stacked, messy, decadent, creative burgers defy adjectives. And don’t forget the fries! Fenian’s Pub (901 E. Fortification St. 601-948-0055) Classic Irish pub featuring a menu of traditional food, pub sandwiches and beers such as Guinness and Harp on tap. Stamps Superburgers (1801 Dalton Street 601-352-4555) Huge burgers will keep you full until the next day! The homestyle fries are always fresh. Hal and Mal’s (200 S. Commerce St. 601-948-0888) Pub favorites meet Gulf Coast and Cajun specialties like red beans and rice, the Oyster Platter or each day’s blackboard special. Best of Jackson winner for Live Music Venue for multiple years running. Last Call (3716 I-55 N. Frontage Road 601-713-2700) Burgers, sandwiches and po-boys, plus sports-bar appetizers and specialities. Pay-per-view sporting events, live bands. Martin’s Restaurant and Lounge (214 South State Street 601-354-9712) Lunch specials, pub appetizers (jalapeno poppers, cheezsticks, fried pickles) or order from the full menu of po-boys and entrees. Full bar, massive beer selection and live music most nights. Time Out Sports Café (6720 Old Canton Road 601-978-1839) 14 TVs, 1 projector and two big-screens. Daily $9 lunch specials, pub-style appetizers, burgers, seafood and catfish po-boys, salads, and hot entrees including fish, steak and pasta. Ole Tavern on George Street (416 George St. 601-960-2700) Pub food with a southern flair: beer-battered onion rings, chicken & sausage gumbo, salads, sandwiches and weekly lunch specials. Plus, happy hour 4-7pm Monday through Friday. Poets Two (1855 Lakeland Drive, Suite H-10, 601-364-9411) Pub fare at its finest. Crabcake minis, fried dills, wings, poppers, ultimate fries, sandwiches, po-boys, pasta entrees and steak. The signature burgers come in bison, kobe, beef or turkey! Sportsman’s Lodge (1120 E Northside Dr. in Maywood Mart 601-366-5441) Voted Best Sports Bar in 2010, Sportman’s doesn’t disappoint with plenty of gut-pleasing sandwiches, fried seafood baskets, sandwiches and specialty appetizers. Underground 119 (119 South President St. 601-352-2322) Jumbo lump crabcakes, crab quesadillas, beef tenderloin parfaits, orange-garlic shrimp, even “lollipop” lamb chops. Add a full bar and mix in great music. Opens 4 p.m.-until, Wed-Sat. Wing Stop (952 North State Street, 601-969-6400) Saucing and tossing wings in a choice of nine flavors, Wingstop wings are made with care and served up piping hot. Every order is made fresh to order; check out the fresh cut seasoned fries!


Public schools do more than educate children. They measure a city’s pride. They reflect community. They predict the social and economic well-being of a city’s future. For 20 years, Parents for Public Schools of Jackson has worked to keep our public schools strong, to empower parents as leaders for positive change, and to engage community support of our public schools.

Join us. For our city. For our children. For our future.



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Founding Chapter, Parents for Public Schools, 1989

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200 N. Congress, Suite 500, Jackson, MS 39201

June 8-14, 2011



by Barbara Travis

Joanna McNeel, former Mississippi Museum of Art registrar, shows a piece of art for bidding at the Art by Choice auction last year.


usan Shands Jones stood in Steven and Erin Chevalier’s home in Ridgeland admiring the fabulous art collection hanging on walls of every room, even the kitchen and back hallway. The Chevaliers told their guests the story behind how they put the collection together, beginning with a single landscape painting Steven got from his father. It was a small gathering of 15 art enthusiasts in the Jackson area. The invitation called it a wine tasting and tour of a private art collection. More than that, the evening was a fundraiser for the Mississippi Museum of Art. Jones, an attorney who works for University of Mississippi Medical Center, also collects art, and she supports the museum as a member. She has worked on the museum’s acquisitions committee and joined the Collectors’ Club, a group that meets regularly at homes of collectors or at local artists’ studios. The small-event fundraiser at the Chevalier’s home was one of five similar functions the museum held this year. “It’s a great idea to do this instead of waiting six months for a ball,” she says. Local arts groups best weathering the economic storm also credit their success to strategic financial management, active in-

volvement of committed board members and a heavy dose of creativity to keep support dollars flowing. Membership fees and corporate sponsorships are standard fare for funding most arts organizations, but different and more aggressive approaches are required in times like these. Innovation, personalization and revision are key components in the structural backbone for arts fundraising efforts. As a result, devoted arts patrons hungry for something different are getting it. They are served such innovative events as the Greater Jackson Arts Council’s Storytellers Ball and the Mississippi Museum of Art’s Dinners a la Art. Each represents a different twist in fundraising and an entertaining way for donors to experience the world of art, music or dance in a more personal and interactive way. Kimberly Jacobs, community arts outreach coordinator for the Mississippi Arts Council, says that despite economic challenges, the arts are thriving just as they did in the Great Depression. “In the most difficult times, the arts build a sense of self-reliance and creativity,” she says. That adaptation to the conditions is happening here in Jackson. Jacobs knows this first-hand because her job requires face-to-face networking

with local artists to develop a clear understanding of their creative vision and expression so that she can effectively showcase their work. “I work as artistic director for the Arts Center and in a community-outreach capacity,” she says. “We present a package of programs to our supporters and they can self-direct and designate their dollars accordingly.” Jacobs defers to Janet Scott, executive director of the Greater Jackson Arts Council and the Arts Center of Mississippi, as the absolute best when it comes to understanding the arts community, its focus, and the design and oversight of fundraising efforts. How does one ask for money in this economy? “Point blank,” Scott says without batting an eye. “We are not a museum. We are the process of art. Museums display the ‘masters’ while we showcase young, emerging artists and those with a unique perspective. Our corporate partners believe in our mission and have stayed with us, and we’ve even gained some new ones.” Grants are high on Scott’s agenda as a critical source of new money coupled with tried-and-true events such as The Story-

tellers Ball, which Scott labels as “our biggest fundraiser.” Now in its sixth year, the event’s title draws from its organizational moniker, “Be a part of the story,” and features a different theme each year. This year’s theme is the ‘80s. Scott says a drawdown, or raffle event, held last year for the first time was a particular success because the winner donated all the proceeds back to the organization. The council’s future fundraising plans include “more, smaller, personalized events.” Personalization is an increasingly popular approach to fundraising. An excellent example is the Mississippi Museum of Art’s Dinners a La Art, a series of small, private events held in the homes, businesses or studios of MMA board members. Museum Director Betsy Bradley said in a telephone interview that her board president was looking for a way to get more board members actively involved instead of “just asking people for money.” A discussion of similar small fundraising dinners staged by the museum’s auxiliary organization in the 1980s spurred the decision to revise that approach and resulted in the plan to have fun getting together at people’s houses. “The museum is always there to visit, but this is more personal, less institutional and all organizations are about people,” Bradley said. Ranging in scope from elaborately themed dinners to a festive croquet game supper, the series is specifically designed to offer something for everyone. Bradley acknowledged that the economy has presented challenges for MMA, but stressed that her donor retention is good. “Forging new relationships is a bit more difficult, and sometimes that means lowering prices a little, but it’s not hard to get support for the arts,” she says. “We do so much educational work focusing on timely subjects that people understand that arts are critical even in tough times. What we need is more relationships and that just takes a little longer than usual today.” The museum’s Dinner a la Art series created interest outside its regular list of supporters who attend fundraisers. People curious about art and intrigued by the small events wanted to come to learn about the collections or to hear artists talk about their work. “Friends told friends,” said Ann Harkins, the museum’s director of membership and giving. “People who weren’t members became members. It’s a won31 derful thing.”


Innovate, Personalize, Revise

BOOKS p 32 | MUSIC p 36



From Clueless to Meatless


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Thor (non 3-D) PG13

Kung Fu Panda 2 3-D PG

Something Borrowed

Kung Fu Panda 2 (non 3-D) PG

Fast Five PG13 Water For Elephants


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Movieline: 355-9311

June 8-14, 2011

Happy Hour

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6270 Old Canton Rd. Jackson, MS 39211

few years ago, I could not have told you the difference between a vegetarian and a vegan. Furthermore, I wouldn’t have been able to even fathom a life without meat. Yet, as I get older, I’m starting to take notice of my less-than-stellar health status and rethinking my terrible eating habits. As a result, the idea of adopting a vegetarian diet has become more appealing. On an afternoon trek about a month ago to the bookstore near my house, I discovered the “The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet (Rodale Books, reprint edition, 2011, $29.99) written by Alicia Silverstone. You may be thinking—as I did—“Isn’t that the chick from the Aerosmith videos?” Indeed it is. From 1993 to 1994, Silverstone starred in three of the band’s videos for the songs: “Cryin’,” “Amazing” and “Crazy.” One of Silverstone’s most famous roles, however, was in the 1995 film “Clueless,” where she played valley girl Cher Horowitz in a modern-day version of Jane Austen’s “Emma.” These days, more people know Silverstone for her animal rights and environmental activism. She became a vegan in 1998, according to a 2007 interview in InStyle magazine. In “The Kind Diet,” she recalls the night that she announced this to her now-husband, Christopher. “That night we grilled the final steak in our freezer,” she writes. “It was quite solemn. I remember crossing myself like a Catholic, even though I’m Jewish, because this was a total act of faith.” Almost half the book is devoted to introducing Silverstone’s philosophy on food. It’s not some overnight fad or a plan that relies on a magical pill; it’s laid out as a journey to becoming a better version of yourself through food. “The Kind Diet will give you tons of energy, mental clarity, gorgeous skin and zest for life you won’t want to miss,” she writes. “… So this is about treating yourself like a total goddess and putting yourself first.” “The Kind Diet” includes foods broken down into two lists: “nasty” foods and “kind” foods. The nasty food list includes meat, dairy, white sugar and processed foods. On the kind food list, you’ll find whole grains, new proteins (found in beans), vegetables and desserts. Yes, dessert. Silverstone includes desserts made from whole-grain flour and complex-carbohydrate sweeteners like rice or brown rice syrup. She also says that we should think of fruit as “God’s candy.” Throughout its pages (which, by the way, were printed with inks containing soy or vegetable oils and on 100-percent recyclable post-consumer waste paper), you’ll find nutritional facts; how to make your pantry and kitchen “kind” friendly; tips for eating out; fitness suggestions (centered around




Super 8

by ShaWanda Jacome

getting outside more); and ways to be kinder to the earth. What I enjoyed most about “The Kind Diet” is its attention to helping people take small steps toward a long-term commitment. “When you make this journey in your own way, there’s no such thing as failure,” she writes. “Maybe you’ll start tonight by trying a veggie dish at the restaurant you’d planned to go to for dinner. … There’s no right way. As long as you continue to make good choices, one choice at a time, you will learn and grow and feel better.” With “The Kind Diet” you can start off “flirting,” as Silverstone calls it, making small changes and experimenting with products and recipes. From there, she discusses how to transition to becoming a card-carrying vegan or a full-fledged superhero. The superhero plan is loosely based on a macrobiotic diet, which centers on eating whole grains. The second half of the book includes meal plans and vegan recipes from Thanksgiving tofu to pan-fried mochi and azuki beans with kabocha squash. Experts have weighed in on “The Kind Diet” and found it to be sound. The American Dietetic Association reports that going meatless may lower rates of obesity, type 2 diabetes, heart disease and some cancers. Studies show that vegetarians not only eat less saturated fat and cholesterol, but also get more of certain nutrients. Kate Geagan, nutritionist, registered dietician and author of “Go Green, Get Lean” (Rodale Books, 2009, $19.95), agrees. “The power of plant foods is amazing, and food really can be your medicine. … Vegans tend to live longer, have lower cholesterol, blood pressure and weigh less than meat eaters,” she writes. While it is possible to lose weight with “The Kind Diet,” Geagan says some of the other benefits, like clearer skin, are anecdotal. Overall, the tone of the book is playful, yet it is clear that Silverstone is passionate about this and practices what she preaches. “I encourage you to let this book gently lift your awareness,” she writes, “and you will begin to make the changes that work for you.”

BEST BETS June 8 - 15, 2011 by Latasha Willis Fax: 601-510-9019 Daily updates at


Jason Bailey plays during F. Jones Corner’s blues lunch. ... Photographer Richard Nolan speaks at noon during History is Lunch at the William F. Winter Archives and History Building (200 North St.). Bring lunch; call 601-576-6998. … Seether, Adelitas Way, Egypt Central and Angels Fall perform at Fire’s street party at 6 p.m. $25; call 800-745-3000. … The Supakidz host Wasted Wednesday at Dreamz JXN. … Willie Nelson performs at 7:30 p.m. at the Jackson Convention Complex. $33-$53; call 800-745-3000. … New Stage Theatre (1100 Carlisle St.) extends its run of “Joseph and the Amazing Technicolor Dreamcoat” at 7:30 p.m.; additional shows through June 11 at 7:30 p.m. and June 12 at 2 p.m. $25, $22 seniors and students; call 601-948-3533.


The Mississippi Museum of Natural Science (2148 Riverside Drive) begins its 10 a.m. Fun Fridays series today and runs through July 29. Also visit the “FROGS! Beyond Green” exhibit through Jan. 9. $4-$6; free for members and children under 3; call 601-354-7303. … Art Remix at the Mississippi Museum of Art (380 S. Lamar St.) is at 6 p.m. and features music by Dangermuffin and Valerie June. Free with food for sale; call 601-960-1515. … Double Shotz is at Crawdad Hole from 6-10 p.m. … The Medgar Evers Homecoming Banquet is at 7 p.m. at Greater Mount Calvary Church (1400 Robinson St.). $50; call 601-948-5835. … Queen of Hearts has music by Kenny Hollywood. … The Colonels play at Reed Pierce’s. … Earphunk performs at Martin’s at 10 p.m.


Mississippi Farmers Market (929 High St.) hosts its Summer Kick-off at 8 a.m., which includes free ice cream, demonstrations and music by Bob Gates. Free admission; call 601-354-6573. … Olde Town Market in downtown Clinton is at 9 a.m. Free admission; call 601-924-5472. … The Medgar Evers Homecoming concludes with a parade at Freedom Corner (Medgar Evers Boulevard and Martin Luther King Drive) at 10 a.m. and a blues show at The Room (421 W. Woodrow Wilson Ave.) at 5 p.m. with Dr. D, Chick Willis, Denise LaSalle and more. $50 blues show; call 601948-5835. … Rock the South 2011 at Mississippi Veterans Memorial Stadium is at 2 p.m. and includes performances by the Newsboys, the David Crowder Band, Tenth Avenue North and Family Force 5. $39.99; call 800-745-3000. … Cultural Expressions hosts Gospoetry. … Hancock Co. performs at Hal & Mal’s. … Generation NXT Dreamz JXN includes music by ML, Victoria Cross and S. Green. … Brady’s has karaoke. … Nekisopaya performs at Fenian’s at 9 p.m. Free. … Jason Fratesi and the Dirt Road Jam Band performs at Cherokee Inn at 9 p.m. $5. … Ole Tavern has music by Burning Sands, the Hypnotic Chickens and Overnight Lows. Enjoy music by Valerie June at 6 p.m. June 10 at the Mississippi Museum of Art’s Art Remix.

The Jackson 2000 spring social is at 5:30 p.m. at Koinonia Coffee House. Free food and drink; visit … The Medgar Evers Homecoming gospel show at Friendship Church (2948 Bailey Ave.) is at 6 p.m. Free; call 601-9485835. … Mississippi Murder Mystery’s “Bedlam in Cabin B” is at 7 p.m. at Petra Cafe (2741 Old Canton Road). $36; call 601-366-0161 to RSVP. … See the play “Ordinary People” at Actor’s Playhouse (121 Paul Truitt Lane, Pearl) at 7:30 p.m.; shows through June 14. $15, $10 students and seniors; call 601-664-0930. … House of Cards is at Dreamz JXN. … The UniverSoul Circus at Metrocenter Mall (3645 Highway 80 W.) is at 7:30 p.m.; runs through June 12. $16-$25; call 800-745-3000. … TTOCCS REKARP, Rotary Downs and J-Tran perform at Fire at 8 p.m. $10.

Raphael Semmes performs during brunch at Table 100. … Jackson Irish Dancers hosts its Mostly Monthly Ceili at Fenian’s at 2 p.m. Free. … Art House Cinema Downtown at Russell C. Davis Planetarium (200 E. Pascagoula St.) includes the films “Rigoletto” at 2 p.m. ($16), “I Am” at 5 p.m. ($7) and “3 Backyards” at 6:40 p.m. ($7). Visit … Joy Kills Sorrow performs at Fuego at 4 p.m. Free. … Shaun Patterson is at Burgers and Blues from 5-9 p.m.


The art exhibit through June 30 at the Mississippi Library Commission (3881 Eastwood Drive) features work by Donna Davis, Mississippi State Hospital and Jaquith Nursing Home. Free; call 601-432-4056. … The Mississippi Music Madness Electric Jam at Burgers and Blues is from 6-9 p.m. … The Central Mississippi Blues Society Jam is at 7 p.m. at Hal & Mal’s. $5. … Cody Cox performs at Mint (1000 Highland Colony Parkway, Ridgeland).


Jesse “Guitar” Smith performs at Burgers and Blues from 5-9 p.m. … Open-mic at Fenian’s and Ole Tavern. … See the extended edition of “The Lord of the Rings: The Fellowship of the Ring” at 7 p.m. at Tinseltown (411 Riverwind Drive, Pearl). $11.50, $10.50 seniors and students, $9.50 children; call 601-936-5856.


Mississippi Heritage Trust director David Preziosi speaks during History Is Lunch at noon at the Old Capitol Museum (100 S. State St.). Bring lunch; call 601-576-6998. … Philip’s on the Rez has karaoke with DJ Mike. More events and details at

Country music legend Willie Nelson performs at Jackson Convention Complex at 7:30 p.m. June 8. RICK OLIVIER





jfpevents JFP-SPONSORED EVENTS Radio JFP on WLEZ, Thursdays at noon, at WLEZ 100.1 FM and There is no show June 9. Brad “Kamikaze” Franklin is the host June 16, and special guest Brother Lukata discusses the upcoming Juneteenth Celebtation. Listen to podcasts at Free; call 601-362-6121, ext. 17. Jackson 2000 Spring Membership Social June 9, 5:30 p.m., at Koinonia Coffee House (136 S. Adams St., Suite C). Learn more about Jackson 2000, an organization dedicated to promoting racial harmony. Refreshments served. For ages 21 and up. Free admission, food $5 and up; e-mail Art Remix June 10, 6 p.m., at Mississippi Museum of Art (380 S. Lamar St.). Enjoy food by chef Luis Bruno, a cash bar, art and music from Dangermuffin and Valerie June. Enter to win a prize. Free admission, food $5 and up; call 601-960-1515. Seventh Annual JFP Chick Ball July 9, 6 p.m., at Hal & Mal’s (200 S. Commerce St.). This fundraising event benefits the Center for Violence Prevention’s programs in nearby rural areas. For ages 18 and up. Seeking sponsors, auction donations and volunteers now. More details: and follow on Twitter @jfpchickball. Get involved, volunteer, donate art, money and gifts at chickball@ Be a sponsor for as low as $50. $5; call 601-362-6121, ext. 16. Mississippi Happening ongoing. Guaqueta Productions hosts the monthly broadcast, which features a special musical guest. Download free podcasts at

COMMUNITY Mississippi Alliance for Economic Inclusion Small Business Conference June 8, 8 a.m., at Mississippi e-Center (1230 Raymond Road). The theme is “Accessing Opportunities for Growth.” Registration is at 7:30 a.m. Topics include marketing, credit, financing and preventing theft. Dr. William Cooley is the keynote speaker. Lunch included. $35; call 601-979-2029. Events at William F. Winter Archives and History Building (200 North St.). • “History Is Lunch” June 8, noon. Richard Nolan shares his photographs of the Mississippi Gulf Coast. Bring lunch; coffee and water provided. Free; call 601-576-6998. • Speak Now: Memories of the Civil Rights Era June 15-18. The public is invited to share their experiences of the Freedom Rides and the civil rights era. Staff members will record participants’ accounts for inclusion in the collection. Sessions are 10 a.m.-4 p.m. weekdays and 9 a.m.-noon Saturday. Reservations are preferred but not required. Call 601-576-6838.

June 8 - 14, 2011

MIRA Advocacy Meeting June 8, noon, at Mississippi Immigrants Rights Alliance (612 N. State St.). In the conference room. Attorney Nayantara Mehta from the Alliance for Justice discusses policy advocacy for 501(c)(3) organizations. Bring lunch. Free; call 601-968-5182.


Statewide Nonprofit Management Conference June 9-10, at King Edward Hotel (235 W. Capitol St.). The Mississippi Center for Nonprofits hosts “Succeeding in a New Economy.” Topics include technology and social media, leadership and board governance, fundraising, grantwriting, and volunteer management and consulting. David Thompson, director of public policy at the National Council of Nonprofits, speaks on national trends. $199, $149 members; call 601-968-0061. Events at Madison Public Library (994 Madison Ave., Madison), and Ridgeland Public Library (397 Highway 51, Ridgeland). Free; call 601-856-4536. • Heifer International Program June 9, 2 p.m.

(Madison) and 4:30 p.m. (Ridgeland). Listen to stories and watch a DVD about Heifer International, which provides animals as a source of income to children and families in poverty. • Bilingual Story Time June 14, 2 p.m. (Madison) and 4:30 p.m. (Ridgeland). Enjoy interactive stories told in English with Spanish words. 48th Annual Medgar Evers Homecoming June 9-11. The event is in honor of the late civil rights leader Medgar Evers. June 9, the gospel memorial show at Friendship Church (2948 Bailey Ave.) is from 6-9 p.m., and gubernatorial candidate Bill Luckett is the guest speaker. June 10, the homecoming banquet at Greater Mount Calvary Church (1400 Robinson St.) is at 7 p.m., and radio personality Rip Daniels is the guest speaker. June 11, the parade at Freedom Corner (Medgar Evers Boulevard and Martin Luther King Drive) is at 10 a.m. with WLBT’s Howard Ballou as grand marshal and an appearance by UniverSoul Circus, and the blues concert is at 5 p.m. at The Room (421 W. Woodrow Wilson Ave.) with Dr. D, Dennis Fountain, Walt Love, Lebrado, Lina, Chick Willis, Pat Brown, Rev. Joe A. Washington and Denise LaSalle; doors open at 4 p.m. Free gospel show, $50 banquet, $40 blues show; call 601-948-5835. Precinct 2 COPS Meeting June 9, 6 p.m., at Jackson Police Department, Precinct 2 (711 W. Capitol St.). These monthly forums are designed to help resolve community issues or problems, from crime to potholes. Call 601-960-0002. New Vibrations Network Gathering June 9, 6:30 p.m., at Unitarian Universalist Church (4866 N. State St.). The mixer is every second Thursday. Bring business cards and brochures to share with others. Call Events at Jackson Medical Mall (350 W. Woodrow Wilson Ave.). • Battlefield Youth Baseball League Registration through June 10. The Department of Parks and Recreation conducts registration from 8 a.m.5 p.m. weekdays. League divisions are for ages 912 and 13-15. A copy of a birth certificate and a photo are required. Limit of 15 players per team. $10 per player; call 601-960-0471. • Silver and Gold Reception June 14, 6 p.m., in the Community Room. The Jackson-Hinds chapter of the JSU National Alumni Association honors its new members. Free; call 601-954-4662. Mississippi Association of Coaches All Star Softball Games June 10-11, at Newton County High School (16255 Highway 503, Decatur), at Mack Fanning Field. The slow-pitch games are June 10 at 5:30 p.m., and the fast-pitch games are June 11 at 10 a.m. $5 per day; call 601-924-3020. Barbecue Cook-off Contest June 11, 6 a.m., at Historic Canton Square. Participants compete to win $4,200 in cash prizes. $65 individual, $55 vendor, $70 company sponsor; call 601-859-1900. Homebuyers Workshop June 11, 9 a.m., at Medgar Evers Library (4215 Medgar Evers Blvd.). Mississippi Home of Your Own empowers people with disabilities to become homeowners through grants and support systems. Residents with and without disabilities in Hinds and surrounding counties may attend. Free; call 601-432-6876 or 866-883-4474. Roll Off Dumpster Day June 11, 8 a.m.-3 p.m., at various Jackson locations. The City of Jackson’s Solid Waste Division encourages citizens of Jackson to take tree limbs, yard debris and household items to designated locations. Residents may bring household furniture and appliances for disposal. Tires, chemicals and gas tanks are not accepted. Free; call 601-960-0000. Super Sitters Babysitting Class June 11, 8:30 a.m., at Baptist Medical Center (1225 N. State St.). The class is recommended for ages 11-15 and teaches essential babysitting skills. The fee includes books, a boxed lunch and a snack. Registration required. $45; call 601-968-1712.

BE THE CHANGE Parent/Guardian Education Advocacy Trainings June 11, 11 a.m., at Lumpkin’s BBQ (182 Raymond Road). Sessions are held the second Saturday of each month, and the topic varies. Lunch provided. Please RSVP. Free; call 877-892-2577. Disability Rights Mississippi Fundraising Raffle through June 16, at Disability Rights Mississippi (Regions Plaza, 210 E. Capitol St., Suite 600). Prizes include gift certificates, artwork and vacations. Winners do not have to be present at the June 16 drawing. $5, $20 for five entries; call 601-968-0600. Call for Charity Garage Sale Donations through July 2, at Salsa Mississippi Studio and Club (605 Duling Ave.). Gently-used items are welcome. Drop off donations during a scheduled class or call to schedule a pick-up. The garage sale is July 2 from 7 a.m.-1 p.m. Proceeds benefit Bethel Junior Center and Mountain Child. Donations welcome; call 601-213-6355. JPS Summer Feeding Program through July 15. The JPS Food Service Department serves meals to youth ages 18 and younger at 11 a.m. weekdays, excluding July 4, at 13 JPS schools. Free; call 601-9608911 for a list of locations. Summer Feeding Program through July 28, at Kingdom Faith Ministry (1036 S. McRaven Road). The program for youth ages 18 and younger includes breakfast at 8 a.m. and lunch at 11 a.m. on weekdays, excluding June 10 and July 4. Free; call 601-922-1155. NAMIWalks Registration through Nov 5, at NAMI Mississippi (411 Briarwood Drive, Suite 401). NAMIWalks is an annual event to raise funds for NAMI Mississippi, a local branch of the National Alliance on Mental Illness. The walk is Nov. 5 at Winners Circle Park (100 Winners Circle, Flowood) at 10 a.m. Each member who raises $100 receives a T-shirt. Donations welcome; call 601-899-9058.

Nature Day Camp June 13-July 1, at Clinton Community Nature Center (617 Dunton Road, Clinton). Children learn about trees, wildlife and other aspects of nature from 9 a.m.-noon weekdays. Session I for children entering second and third grades is June 13-17. Session II for children entering fourth and fifth grades is June 20-24. Session III for children entering sixth through eighth grades is June 27-July 1. Registration required. Receive a $2 discount for each additional child enrolled. $60, $50 members; call 601- 926-1104. Events at Mississippi Museum of Natural Science (2148 Riverside Drive). Call 601-354-7303. • Camp WILD, Grades K-1 June 13-16. Campers participate in indoor and outdoor activities that focus on Mississippi’s ecosystems, and learn to identify, collect, and conserve indigenous species. Hours are 9 a.m.-noon. $140, $115 members. • Project WET Teacher Workshop Registration through June 16. Teachers of all subject and grade levels are welcome to participate in the hands-on workshop in water education held June 24. Participants can earn .6 CEU credits from Mississippi College. June 16 is the deadline. $15 workshop, $10 CEU credits. “Promoting Financial Health in the Community” Workshop June 14-15, at Jackson Housing Authority (2747 Livingston Road). Sessions are from 6-8 p.m. and include “Understanding My Credit Score” June 14 and “How to Obtain a Mortgage Loan” June 15. Free; call 601-362-0885. Jackson 2000 Study Circles Program. The program includes six two-hour sessions of dialogue and problem-solving to encourage racial harmony and community involvement. Jackson 2000 is looking for participants of all ages, and sessions will be scheduled soon. E-mail

FARMERS MARKETS Olde Towne Market June 11, 9 a.m., in downtown Clinton. Vendors sell fresh produce and handmade crafts on the brick streets of Olde Towne Clinton. This month’s theme is “Fresh, Fit and Fabulous.” Free admission; call 601-924-5472. Jackson Inner-city Gardeners Call for Volunteers through Aug. 30. JIG needs volunteers to help maintain plots and harvest vegetables Tuesdays and Thursdays from 5:30-7:30 p.m., and Saturdays from 8 -11 a.m.. The garden is at the corner of West Northside Drive and Medgar Evers Boulevard. The produce will be donated to help feed the homeless and elderly and sold to the community at affordable prices. JIG sells produce at the garden Saturdays from 8:30 a.m.-noon. Call 601-924-3539.

Byram Farmers Market (20 Willow Creek Lane, Byram), through Oct. 29. The market is open Monday-Saturday from 8 a.m.-6 p.m. Products include fresh produce, wildflower honey, roasted peanuts, jams, jellies, birdhouses, baskets and gourds for crafting. Call 601-373-4545. Mississippi Farmers Market (929 High St.), through Dec. 17. The market is open 8 a.m.-2 p.m. Tuesdays, Thursdays and Saturdays. The June 11 Summer Kick-off includes music by Bob Gates; free ice cream and kids’ activities; and demonstrations by chef James Roache’ of Ro’ Chez Restaurant and Paul Bonds of BeanFruit Coffee Company. Call 601-354-6573. Jackson Roadmap to Health Equity Project’s Farmers’ Market (2548 Livingston Road) through Dec. 17. Buy from a wide selection of fresh produce provided by local farmers. WIC vouchers accepted. Hours are 9-6 p.m. on Tuesdays, Thursdays and Saturdays. Free admission; call 601-987-6783. Old Fannin Road Farmers’ Market (1307 Old Fannin Road, Brandon), through Dec. 24. Farmers sell homegrown produce Monday-Saturday from 8 a.m.-7 p.m. and noon-6 p.m. Sunday. Call 601919-1690.

STAGE AND SCREEN “Joseph and the Amazing Technicolor Dreamcoat” June 8-12, at New Stage Theatre (1100 Carlisle St.). The biblical saga of Joseph and his coat of many colors comes to life in the musical. Show times are 7:30 p.m. Wednesday-Saturday and 2 p.m. Sunday. $25, $22 seniors and students; call 601-948-3533. “Bedlam in Cabin B” Dinner Theater June 9, 7 p.m., at Petra Cafe (2741 Old Canton Road). The Mississippi Murder Mystery play is about antics on a haunted dinner cruise boat. Seating is at 6:30 p.m.; please RSVP. $36; call 601-366-0161. UniverSoul Circus June 9-12, at Metrocenter Mall (3645 Highway 80 W.), at Center Court. The interactive circus includes international acts performing to hip-hop, R&B, gospel and funk music. Show times vary; group rates available. $16-$25; call Ticketmaster at 800-745-3000. “Ordinary People” June 10-14, at Actor’s Playhouse (121 Paul Truitt Lane, Pearl). The play, based on the novel by Judith Guest, is about the struggles of an upper middle-class family. Deejay Gray is the director. Show times are 7:30 p.m. June 10, 11, 13 and 14, and 2 p.m. June 11-12. $15, $10 students and seniors; call 601-664-0930. “Assassins” Auditions June 11, 1 p.m., at Warehouse Theatre (1000 Monroe St.). Actors ages 18

Art House Cinema Downtown June 12, at Russell C. Davis Planetarium (201 E. Pascagoula St.). Films include the Italian opera “Rigoletto” at 2 p.m., “I Am” at 5 p.m. and “3 Backyards” at 6:40 p.m. Popcorn and beverages served. $16 opera film, $7 other films; visit Events at Tinseltown (411 Riverwind Drive, Pearl). Call 601-936-5856. • “The Lord of the Rings: The Fellowship of the Ring” June 14, 7 p.m. See the extended edition, which includes an introduction by director Peter Jackson from the set of his next film, “The Hobbit.” The screening is part of The Lord of the Rings Motion Picture Trilogy series. $11.50, $10.50 seniors and students, $9.50 children; • “Madama Butterfly” June 15, 6:30 p.m. Academy Award-winning film director Anthony Minghella’s production of Puccini’s classic opera is part of the Live in HD Summer Encores movie series. $14, $13 seniors and students, $12 children; call 601-936-5856. FestivalSouth through June 18, in downtown Hattiesburg. The two-week, multi-genre arts festival includes music, dance, exhibits and theater. Visit for details. Refreshments sold. Admission per event varies, some events free, $195 Circle Pass; call 601-296-7475.

MUSIC Seether June 8, 6 p.m., at Fire (209 S. Commerce St.). The South African rock band gives an outdoor show. Adelitas Way, Egypt Central and Angels Fall also perform. $25; call 900-745-3000. Willie Nelson June 8, 7:30 p.m., at Jackson Convention Complex (105 E. Pascagoula St.). The legendary country singer is known for hits such as “Always on My Mind” and “On the Road Again.” $33-$53; call Ticketmaster at 800-745-3000. TTOCCS REKARP June 9, 9 p.m., at Fire (209 S. Commerce St.). The group and J-TRAN give a send-off show as they begin their “Picture This Tour” summer tour. Their performance features AJC on vocals; Rotary Downs also performs. $10; visit Rock the South 2011 June 11, 2 p.m., at Mississippi Veterans Memorial Stadium (2531 N. State St.). The concert includes performances by the Newsboys, the David Crowder Band, Tenth Avenue North, Family Force 5 and more. $39.99; call Ticketmaster at 800-745-3000. True Old Skool Hip Hop and R&B, Part II June 11, 9 p.m., at The Executive (333 N. Mart Plaza). The theme is “The Night I Fell In Love with Hip Hop.” Enjoy music from the 1970s, 1980s and 1990s by DJ Phil of the Rickey Smiley Morning Show, free food, a cash bar, a light show and free specialty drinks for ladies while supplies last. Attire is business casual. For ages 25 and up. Ladies admitted free until 10 p.m. $10; visit

LITERARY AND SIGNINGS “The Sword of Darrow” June 11, 1 p.m., at Lemuria Books (202 Banner Hall, 4465 Interstate 55 N.). Alex and Hal Malchow sign copies of their book. $17.99 book; call 601-366-7619.

CREATIVE CLASSES Beginners Drawing and Painting Class June 9July 21, at Fondren Art Gallery (601 Duling Ave.). Richard McKey teaches a class for adults Thursday

from 6-8 p.m., excluding July 7. Supplies included; space limited. $250; call 601-981-9222. E-magination Smartphone Apps Summer Camp Jun 13-14, at Tech4Future (905 Old Vicksburg Road, Clinton). Learn to build Android and iPhone mobile applications, and the concept of augmented reality. Sessions are at 5 p.m. Children and adults welcome. $35; call 601-488-0411. “Let’s Go Dancing, Mississippi” Registration through June 15. Register for the club-style ballroom dancing class June 25 at 10 a.m. in Jackson State University’s T.B. Ellis Gym (1400 John R. Lynch St.). Demond Carter of Charlotte, N.C. instructs. RSVP by June 15. Proceeds benefit Arts Klassical. $20; call 601-291-8804.

Keeping it Local!

• Grooming • Boarding • Daycare • Specialty Foods

The Dog Wash

Events at Viking Cooking School (Township at Colony Park, 1107 Highland Colony Parkway, Ridgeland). Call 601-898-8345. • Girls’ Night Out: In Little Havana June 11, 4 p.m. Make a vinaigrette, sear chicken, season properly and make sofrito. $89. • Pickling, Canning and Preserving June 14, 9 a.m. Recipes include strawberry preserves, quick pickles and salsa. $69. • Kids’ Italian Pasta Party June 15, 9 a.m. Kids make a salad dressing, tear lettuce, make and shape yeast dough, sauce pasta, grate cheese and use an ice cream machine. $59. • Sushi Workshop June 15, 6 p.m. Discover authentic Japanese ingredients, slice maki-zushi and make sushi rice and nigiri-zushi, $99. Events at Easely Amused, Ridgeland (Trace Harbor Village, 7048 Old Canton Road, Suite 1002, Ridgeland). Call 769-251-5574. • Date Night: Picasso Portraits June 10, 7 p.m. Couples paint Picasso-inspired portraits of each other. One reservation per couple. $64.20. • “Puppy Love” Painting Class June 11, 10 a.m. Choose your own colors to paint a puppy on a patterned background. For ages 5 and up. $26.75. • “Hey Soul Sister” Painting Class June 13, 7 p.m. Learn to paint a woman with large hair and cat-eye sunglasses. $26.75. • “The Wondrous Cross” Painting Class June 14, 7 p.m. Learn to paint a colorful contemporary cross with any colors you choose. $26.75.

Intern at the JFP Hone your skills, gain valuable experience and college credit* by interning with the Jackson Free Press. You set your hours, and attend free training workshops. We currently have openings in the following areas: • Editorial/News • Photography • Cultural/Music Writing • Fashion/Style

Interested? E-mail, telling us why you want to intern with us and what makes you the ideal candidate. *College credit available to currently enrolled college students in select disciplines.





MON: Baked Chicken Quarter or Fried Boneless Chicken Breast

EXHIBITS AND OPENINGS Calls for Art at The Commons at Eudora Welty’s Birthplace (719 N. Congress St.). Artists may submit up to five works via separate emails to jonathan Submitters can schedule a lecture and demonstration. Call 601-352-3399. • Ceramics Showcase Call for Art through June 30. The gallery is looking for pieces to display in the annual showcase, which begins July 8 with a 6 p.m. opening reception. • Printmakers Showcase Call for Art through July 28. The gallery is looking for pieces to display in the annual showcase, which begins Aug. 5 with a 6 p.m. opening reception.


Events at Mississippi Museum of Natural Science (2148 Riverside Drive). $4-$6, free for members and children under 3; call 601-354-7303. • Fun Fridays June 10-July 29. Children participate in interactive, hands-on activities Fridays from 10 a.m.-noon. Parents must accompany children. • FROGS! Beyond Green through Jan. 9. See 25 species of exotic frogs and toads. Hours are 8 a.m.-5 p.m. weekdays, 9 a.m.-5 p.m. Saturdays and 1 p.m.-5 p.m. Sundays.


Check for updates and more listings. To add an event, email all details (phone number, start and end date, and time, street address, cost, URL, etc.) to or fax to 601510-9019. The deadline is noon the Thursday prior to the week of publication. Or add the event online yourself; check out for instructions.

• Arts Writing/Editing • Internet • Graphic Design • Communications: Marketing/Events/PR

TUES: BBQ Grilled or Fried Pork Chops



WED: Country Fried Steak (w/white gravy)

or Turkey Pot Roast (w/brown



THURS: Hamburger steak (w/mushrooms,


onions, and gravy)


or Sportsman’s Meatloaf FRI:


or Sautéed Tilapia (w/lemon garlic butter)





Fried Catfish (w/cocktail, tartar, &


VEGGIES soup/salad ($1.50) black-eyed peas steamed broccoli cauliflower & carrots buttered squash fried okra corn on the cob steak fries angel hair pasta

mushrooms & onions rice & gravy pasta salad mashed pots mac n’ cheese

*Veggie Plate: choose 4 $6.95

and up should come prepared with one minute of a vocal musical number performed with live piano or a track, and a one-minute monologue. Dress comfortably to learn and perform brief choreography. Call 601-982-2217.

Celebrating 20 years of



by Valerie Wells

Passion for Classics

June 8-14, 2011



arlier this month, I attended Jackson Browne’s show at Thalia Mara Hall. It was a great show at a great venue, and he played almost all of the songs the fans asked for. Although Browne asked fans to make requests, I’ve been to other concert halls and small venues where the artists didn’t really feel like answering the audience’s demands. At Neil Young’s show on the Gulf Coast last fall, he refused to sing any song anyone requested (from what I was told). I’ve also been to smaller, intimate concerts where, once again, the artist is trying to tell the story behind the song, and the fans could care less. They’re too busy screaming out songs and not listening to what the artist was trying to convey in his or her songs. So, here’s what’s on my mind: when is the right time to request songs at small concerts in an intimate setting, and is it appropriate to do so? Is it OK to do it at all, no matter the location? Now, please, don’t get me wrong, I’m

grasp on a foreign language. Lewis-Hale says she found her love in teaching, but she is still a professional performer. She sings mostly outside of Mississippi, traveling to recitals and concerts. She also makes it to New York City three times a year to work with a coach, she says. “You cannot have a music career without an ear, without other ears.”

To Request or Not to Request

just as guilty as anyone of yelling out, “Wagon Wheel” (wink and nod to Ed Payne). I’m just wondering if there’s certain “concert etiquette” in making a request. In my opinion, now that I’ve gotten to know and respect so many singers/songwriters in this area, I think it’s rude to yell out requests while they’re talking about the songs they’ve written. Making requests depends on the venue. If you’re at the FedEx Forum, yell away. But if you’re at The Bluebird Café, Thalia Mara, Hal & Mal’s Red Room or another venue where it’s smaller, maybe you shouldn’t. It also depends on the kind of show you’re attending. I doubt Motorhead cares if you yell “Ace of Spades” at them all night. I’m looking at this from a solo performer’s point of view. Has hosting Singers-Songwriters Night turned me into some type of request snob? I surely hope not, but it does bother me when I go hear a singer-songwriter perform, and I’m trying to hear every word and every story about every influence they’ve had in writing their songs, only to have them drowned out by

by Natalie Long

Phyllis Lewis-Hale keeps classical opera alive in Jackson.

loud, obnoxious (and often drunk) fans. I would love to get your input on this, so feel free to discuss this with me next time you see me out and about. As always, Jackson has outdone itself with a great lineup of music this week. Wednesday night go check out Seether and Adelita’s Way at Fire, Joe Carroll and the JFP’s Adam Perry play at Hal & Mal’s, and country outlaw Willie Nelson plays at the Jackson Convention Center. FILE PHOTO

Natalie’s Notes

and groups. She had leading roles in productions with the Indianapolis Opera, Opera Memphis, the Houston Ebony Opera and the Brevard Music Center Opera Theater of North Carolina. The Opera/South Company of Jackson, however, has a special place in her history. “Not a lot of opportunities for blacks to perform in mainstream productions existed,” she says. Opera/South began in 1970. Jackson State University, Utica Junior College and Tougaloo College started the performance company that specialized in the music of black composers such as Mississippi native William Grant Still. Black opera singers from all over the country came to Mississippi to get the chance to perform a variety of roles. That experience helped the careers of Kathleen Battle and others who became international stars. Opera/South went into demise, Lewis-Hale says, but some tried to revitalize it in the 1980s only to see it die back again in 1988. In 2006, Lewis-Hale was part of a reunion benefit concert for Opera/South, and in 2007, Opera/South put on a one-time full-scale production of Mozart’s “The Magic Flute.” Blacks do have more opportunities in mainstream opera today than 20 years ago, Lewis-Hale says. “It could be better. Talent is talent,” she says. “Some of the community wants to see Opera/South back. It was a training ground for so many.” Lewis-Hale wants it back, and she wants it at Jackson State. “We are the central university in the state,” she says. She talks about education with intensity, about how her students need a well-rounded education. Opera students have to study other languages, for example. She encourages her students to travel abroad so their Italian and German can improve for their singing. She thinks the learning program Rosetta Stone is a wonderful way to get a



ozart, Puccini and Rossini live when Phyllis Lewis-Hale sings. The lyric soprano hits the notes intended and fills auditoriums with her passion. The opera singer and music scholar stresses the classics to her students at Jackson State University. “You can sing gospel, you can sing pop beautifully, and I respect those styles, but you must also respect the classical style,” she says. “You must respect the hard work and dedication and scholastic work that goes into it.” Beyond the European composers, Lewis-Hale cares deeply about African American composers of classical music. Her academic work and mission is preserving these works and keeping them circulating in choirs and music halls all over the world. In October, the Mississippi Humanities Council awarded Lewis-Hale the 2010 Teacher and Scholar Award for her research on the relevance and infusion of 20th-century African American composers such as William Grant Still, Ulysses Kay and Dorothy Rudd Moore. She takes the responsibility seriously of keeping the classics alive as an applied voice instructor and director of JSU’s Opera Workshop Program. Lewis-Hale, 45, grew up in Jackson and started out at JSU studying accounting. She auditioned for a choir scholarship to help pay for school. Her professors and instructors pushed her during those early years to take opera seriously. “They took me aside and said, ‘Why aren’t you majoring in music?’ They encouraged me to pursue a career in music. Halfway into my sophomore year, I changed majors,” she says. As a young woman, she won the International Monteverdi/Bellini Vocal Competition in Italy, leading to a professional career singing throughout Europe and Asia. Back in the states, she sang with numerous city symphonies

“Tiger” Thomas Rogers plays Jazz Night Thursday at Olga’s.

Thursday night, Olga’s has Jazz Night with “Tiger” Thomas Rogers at 7 p.m., and The D’lo Trio play at The Cherokee at 6:30 p.m. Friday night, Earphunk kicks the weekend off at Martin’s at 10 p.m., DoubleShotz plays at the Crawdad Hole at 6 p.m., and the Mississippi Museum of Art has its Art Remix with the band Dangermuffin performing. Saturday night, Suite 106 hosts Back to Basics vs. Uniquity, Ole Tavern has the Burning Sands with The Hypnotic Chickens and The Overnight Lows at 10 p.m., and Fenian’s hosts Nekisopaya at 9 p.m. On Sunday, end your weekend with the Howard Jones Jazz band at the King Edward for brunch. Burgers and Blues hosts Shaun Patterson and Fuego’s brings us Joy Kills Sorrow at 4 p.m. Cultural Expressions hosts Open Mic Poetry Night. The JFP’s annual Chick Ball is July 9, so please mark your calendars. We’re still looking for female talent, so contact me at or for more details. Have a great week!





































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Open for dinner Sat. 4-10pm Thursday

June 9




Friday June 10

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June 11

Burning Sands w/ The Hypnotic Chickens The Overnight Lows


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PUB QUIZ 2-for-1 Drafts Tuesday

June 14

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Logan Mason Wednesday

June 15


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Roots of Utopia by Rose Pendleton


Geoffrey and Brittany were married May 14, also the bride’s birthday, at The Cedars in Jackson.

• The bridesmaids had matching earrings and parasols. The parasols are from The earrings were gifts from Brittany who bought them on Many of the items used at the wedding were handmade and purchased from, including the two handmade birds on top of the cake, a burlap ring bearer pillow, the flower girl’s basket and halo and the maid of honor’s hair band. • Brittany bought her gown from Forrest

In fact, making sure the groom didn’t see the bride’s gown before the wedding was one of few traditional elements of their wedding along with Brittany being escorted down the aisle by her father. Both of them, that is. She was arm-in-arm with her biological father and her stepfather. Beyond that, the couple wasn’t interested in sticking with the conventional. They wanted every facet of their important day to be wholly their own, even down to their bridal registry. Instead of dishware and linens, they registered for a camping tent. Along the same vein, for their bachelor and bachelorette parties, Geoff kayaked at Buffalo River in Arkansas and Brittany played bongos in a reggae band. The couple was married underneath the large cedar, oak and magnolia trees at The Cedars in Jackson. At the entrance of the hollowed-magnolia tree, the couple made a handmade sign that said “Roots of Eutopia.” “Geoff and I came up with that name. It was a cute lounge area with chairs and the tree had light strung throughout the center of it. … We are extremely free-spirited, relaxed people who love hanging out with friends.” Geoff’s cousin Kevin Shoumaker performed the ceremony. As the bridal party marched from the altar, musicians Cody Bruce and Shane Heath played “One Love” by Bob Marley. Tables with an assortment of flowers, including pink peonies, peeking out of old glass bottles sitting atop tree slices and strings of lights added to the quaint and woodsy atmosphere of the event. “We raided Rainbow’s collection of recyclables every so often to take clear wine bottles home. We cleaned them and painted them different shades of blues and greens,” Brittany said. They also decorated with vintage hard suitcases borrowed from a friend’s parents. “We wanted something whimsical, down to earth,” Brittany said. The couple booked The Cedars for the weekend, so it was a good use of money and time to hold the rehearsal dinner, wedding and reception in one venue. They also saved money by foregoing abundant floral displays. The bridesmaids wore fuchsia dresses and carried parasols instead of bouquets. “The bridesmaids were my flowers,” Brittany said. For their first dance, Brittany asked Jackson band the Bailey Bros. to play “Anyone Else But You” by The Moldy Peaches as a surprise for Geoff. The song was one of the couple’s favorites. Jason Bailey sang the song as a duet with his girlfriend Hannah Gross. For their honeymoon, the couple originally thought of camping and hiking in Oregon or Washington, but St. Lucia became their final choice.

Paper and Bridal (6555 U.S. 98 W, Suite 4, Hattiesburg, 601-545-7422 or 601-4503737) because they offered organic dresses. The gown, designed by Adele Wechsler, was made of hemp and vegetable-dyed silk. • Joshua Beckmeyer from Memphis, the couple’s videographer friend set up a vintage photo booth with props for everyone to use. • Kid-friendly vintage games were at each reception table to entertain any kids that attended and the wedding programs also

Geoffrey and Brittany hiking with friends at LeFleurs Bluff near Mayes Lake in Jackson.

“It was the perfect mixture of mountains and tropics,” Brittany said. They stayed in a treehouse, mingled with locals, ate at the Boucan Restaurant and Bar where cocoa was an ingredient in everything and went to the La Soufriere, St. Lucia’s drive-in volcano. The couple lives in Jackson. Brittany is a dietitian with Mississippi Baptist Health Systems and a graduate of the University of Southern Mississippi and Geoff is an industrial electrician and received his journeymen certification from the International Brotherhood of Electrical Workers. The couple dated for two years before getting engaged.

Wedding Planner: Deborah Simmons of Signature Occasions (290 Commerce Park Drive, Suite A, Ridgeland, 601-952-1960) Cake: That Special Touch Cakes and Flowers (2769 Old Brandon Road, Pearl, 601-932-5223) Rehearsal dinner, wedding and reception venue: The Cedars (4145 Old Canton Road, Jackson, 601-366-5552 or 601-981-9606) Invitations: Divine Dezynes (888-359-0417, Bridesmaid gowns by Lula Kate: Bella Bridesmaid (118 W. Jackson St., Suite B, Ridgeland, 601-898-0303, Tuxedos: Tuxedo Junction (Northpark Mall, Suite 237, 601-957-1233, Reception Music: The Bailey Bros (www. Photographer: Brian Sacrisca (a friend of the couple), Hairdresser: Oasis Hair Nails and Massage (5230 U.S. 80 E, Suite B, Pearl, 601-939-5006.)

had mazes on the back. “There were friends saying they wouldn’t be able to come because they couldn’t get a babysitter,” Brittany said. “I just told them to go ahead and bring (the kids) along.” • A wishing tree adorned with birds and crystals allowed guests to write notes of congratulations and encouragement and hang them from the branches. The Simmons’ will display the tree in their home. •The couple replaced the traditional guest

book with a guest bench they had made at Star Discount Furniture (4701 Highway 49 S., Star, 601-845-3517). Guests signed the bench, which the Simmons’ will glaze and keep in their yard. • “Magic Carpet Ride” is the couple’s signature drink made with pineapple juice, rum, ginger ale and mint leaves. Although not named after the song, they just loved the name and wanted people to get a sense of a free spirit life when they drank it.


hen asked how a dietitian from Biloxi met and married an electrician from Brandon, Brittany Hammons Simmons, 26, and Geoffrey Simmons, 24, answer, “Club Fire.” The reactions they receive from their answer still make them giggle and share a secret smile about that night in 2008. The twosome kept in touch through text messaging while living in two different regions of Mississippi, After Brittany moved to Jackson in May 2008 for an internship with Mississippi Baptist Health Systems, the couple had their first date at the Natchez Trace Park. They like to spend their time supporting local bands, hiking, canoeing and hosting cookouts. “We’re the house everyone goes to on the weekends,” Brittany said. Brittany and Geoff married May 14, 2011, which is was Brittany’s birthday as well. May 14 is also the day they got engaged a year prior while attending the Hangout Music Festival in Gulf Shores, Ala. He suggested a walk on the beach, and then he pulled the ring out of his pocket. “No speech, nothing fancy,” Geoff said. “It’s not me. I’m not big on the traditional stuff.”


May Flowers Bring June Showers by Meredith W. Sullivan


If there is something you’d like to see on our FLY page, tell us on Twitter @FlyJFP.

f your calendar looks anything like mine, every Saturday or Sunday afternoon for the month of June is booked. It seems everyone I know is either getting hitched or expecting. So off I go shopping for the perfect gifts and shower attire. These two looks can be mixed and matched to create different outfits for each weekend. And since platform flip-flops are totally unacceptable, I’m giving you three shoe options. It’s also important to remember the gift!

Strapless floral dress Migi’s, $39.99 Tuxedo blazer Migi’s, $62.99

Charlie Jade dress The Shoebar at Pieces, $110 Leather wrap belt Material Girls, $62.95

Green and gold earrings Material Girls, $18.95

Snake print clutch Material Girls, $36.95

Chinese Laundry nude patent slingback The Shoebar at Pieces, $80

Coconuts ivory wedge The Shoebar at Pieces, $65

Chelsea Crew oxfords Soma/Wilai, $65

Where2Shop: Lucky Wang Camera baby tee The Museum Store at the Mississippi Museum of Art, $32

SHOPPING SPECIALS Sassyfrass Boutique (1149 Old Fannin Road, Suite 17, Brandon, 601-992-0375) Get gently used summer kids’ clothes for a fraction of the retail price.

Send sale info to Blithe and Vine (2906 N. State St., 601-427-3322) All denim: Buy one, get one 50 percent off in the month of June.

Pizza Shack (1220 N. State St., 601352-2001 and 5046 Parkway Drive, Get $3 pitchers of Bud or Bud Lite Monday-Thursday with the purchase of a large specialty pizza.

McAlister’s Deli (multiple locations, Try the new Southwest Cobb Salad or Southwest Turkey Melt for a limited time at any participating Jackson metro-area locations.

June 8 - 14, 2011

Frock Fashions (111 Colony Crossing Suite 270, Madison, 601-8984643 or 662-320 2256) Summer sales rack items are 50 percent off.

Jonathan Adler Mr. and Mrs. Muse salt and pepper shakers The Museum Store at the Mississippi Museum of Arts, $44

Material Girls, 182 Promenade Blvd., Flowood, 601-992-4533 and 1000 Highland Colony Parkway, Suite 7005, Renaissance, Ridgeland, 601605-1605; Migi’s, 5352 Lakeland Drive, Suite 100, Flowood, 601-919-8203 and 1000 Highland Colony Parkway, Suite 9005, Renaissance, Ridgeland, 601-898-1126; The Museum Store at the Mississipi Museum of Art, 380 S. Lamar St., 601-960-1515; The Shoebar at Pieces, 425 Mitchell Ave., 601-939-5203; Soma/Wilai, 2906 N. State St. #103, 601-366-9955


Check out for information about other sales around the city, trends and various things fly people should know.

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v9n39 - The Summer Food Issue 2011  

Farm to Table Fly: Chic at Showers Hitched: Brittany & Geoffrey Simmons

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