Mud & Magnolias | September 2021

Mud&Magnolias October. November September 2021 2013

THE FOOTBALL + FASHION ISSUE

FALL FASHION STUDIO WHIMZY THE MONTGOMERY B&B MOM & POP FOOD TRUCK THE COTTAGE ON SWEET LUCY FARM

Men’s, Women’s, & Children’s Clothing , Shoes, & Accessories

STARTING AT 60% OFF The Original Retail Price

GRAND

opening

Thursday, September 2 4:00 - 7:00 pm

549 N Coley Rd, Tupelo • (662) 269-2108

Thursday 4 - 7 pm, Friday 10 am - 6 pm, Saturday 10 am - 3 pm, Sunday 1 - 5 pm

Find us along the Tennessee Music Pathway

Y N O H P M Y S T E S anks of UN

S

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b n on the Orchestra o i s n a M ny rry oric Che antown Sympho t s i h e h t m of he lawn eaturing the Ger t n o e e r F r. F sse Rive e n n e T e th

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D N A T S ED WE

UNIT

tate Park S g n i d n s La ickwick obbie Cumming P t a e d i kes nd R oncert la Zach Williams a c r o o d t Free ou Daddy Weave, Cook-off e l with Big l a B Q oned BB o c n a S y it Kansas C e Tennesse , h a n th n a av sort in S e R V R s Acre at Green

5 2 . t p e S

T S E F C I S MU

TENNESSEE

has a strong music heritage, whether you like country, rock, soul, blues, bluegrass, R&B, or jazz, there is a music experience for every type of music lover.

Hardin County lies on the banks of the Tennessee River half way between Memphis and Nashville.

Plan a trip and visit us along your path.

let us help you find your way home. offices located in starkville,tupelo and oxford.

210 East Main St., Tupelo 662.842.3844 ••• 2092 Old Taylor Road, Oxford 662.234.5344 ••• 550 Russell St. at the Mill, Starkville 662.765.3733

www.tmhomes.com

Your Medical SupplY HeadquarterS

COMMUNITY MEDICAL SUPPLY Compression Socks Respiratory Lift Chairs Bracing

Mobility Home Equipment Bathroom Aids Wound Care

410 South Gloster St., Tupelo, MS 38801 662.269.2973

SAVE THE DATES Sept.

4&5

Labor Day Weekend

OCT. 1ST

Alice Mae Blues Festival

2021

2021

Stay safe with fresh air shopping outdoors. See you there for Food, Fun and Fabulous deals.

Lots of great talent will be preforming from 10 am to 11 pm.

Several vendors will be setup as well as several concession vendors. There will be cold beer and a cash bar available. If you like great music, we sure hope you will join us for a great festival. Bring a chair and blanket, as it may get cool when the sun goes down.

Cold beer and mixed drinks available at Blake’s Bar Cart.

OCT. 2&3 2021

Market Trade Days

Stay safe with fresh air shopping outdoors. See you there for Food, Fun and Fabulous deals.

First Monday Trick or Trade OCT. Ripley’s 600 Plus Outdoor Vendors 30 & 31 Costume Contest Vendor Booth Contest Lots of fun for the whole family!

2021

NOV. 6&7 2021

Back-to-Back Market Trade Days

55 acres of the most unique and perfect gifts for the season!

Ripley’s First Monday Trade Days Since 1893

CONTENTS

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31 90 31

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RECIPES

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SWEET LUCY FARM

85

MEET THE PLAYERS

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Is there any food better than happy-hour food? We live for good apps and bevs, and this recipe section has plenty of both to get your tailgate and football season off to a great start!

Pull up a seat and get an introduction to your favorite Ole Miss and State players with our annual Q&A.

ALSO:

FALL FASHION

Check out local retailers' top picks for tailgating this fall for the whole family. And don't forget to grab your fall fashion essentials, like trendy jewelry and, of course, clear bags for the stadiums.

September 2021 ON THE COVER A model styled by Kella Boutique in Amory.

DIY: CORNHOLE

No tailgate is complete without cornhole.

We've got the perfect, less-is-more design for all your games this year.

This mother-daughter duo created the perfect Airbnb oasis right outside of Oxford.

The bonus? It's a tiny petting farm.

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Everyone loves Rice Krispie Treats, and we've got three delicious flavors.

Visit mudandmag.com.

THE MONTGOMERY B&B

This 1837 house is a great option when staying in Starkville. It's homey and comforting, and the host is perfectly welcoming.

RICE KRISPIE TREATS

DIY: TABLE SETTINGS

MOM & POP FOOD TRUCK

VISIT AUBURN

STUDIO WHIMZY

FASHION ESSENTIALS

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43

45

64

67

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here comes a time every summer when there’s just a slight chill in the air, and it makes me excited for fall.

When the sun starts setting noticeably earlier and you can hear "The Pride of the South" echoing through the Ole Miss campus each evening.

Although it’s only mid-August as I write this, I feel that since I’m working on the September football and fashion issue, I have an excuse to start thinking of all things fall and football. It’s my excuse to start checking the mail each afternoon in anticipation of our season tickets.

And it’s my excuse to start reading up on football predictions, and checking Twitter getting ready for kickoff. Learn more about your home team with our Ole Miss and Mississippi State player Q&As (page 49).

Stay on trend with this season's hottest fall fashion featured from local retailers, starting on page 70. Whether you're wearing maroon and white or red and blue, you can find the something great at retailers throughout north Mississippi.

Get ready for the Grove, the Junction or vegging out in front of the TV with our tailgate receipts (page 29). I am especially excited to try the pizza dip with the candied jalapeños. I hear it is delicious.

It's football time, y'all.

1242 S Green St. Tupelo, MS 38804 662.842.2611

EDITOR-IN-CHIEF Sarah Brooke Bishop

ASSOCIATE EDITORS Lindsay Pace Kristina Domitrovich Adam Armour

CONTRIBUTING PHOTOGRAPHERS Sara Blaze Auburn University Outdoor Alabama MSU Athletics Department UM Athletics Department Emily Baas with Wavy Media

FEATURED SALES CONSULTANTS Leigh Knox Teresa McDonald June Phillips Nick Boone Tyler Vuncannon Darla Webb Angie Quarles Justine Hook Krystal Black

subscriptions@mudandmag.com advertising@mudandmag.com info@mudandmag.com mudandmag.com

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This magazine is a monthly publication of Journal, Inc.

Madalynn Minica hair by Citizens Style & outfit by LA GREEN

D CLEAN, REAL FOO VITAMINS & SUPPLIMENTS

NED W O Y L L A LOC

LIFESTYLES SUPPORTING HEALTHY DOWNTOWN TUPELO’S NEWEST SALON

662.680.4506

1798 N. Gloster | Tupelo 245 C Hwy 15 | Pontotoc www.wholefamilynutritionandmarket.com

CLOUDSWIFT | GLACIER WHITE Historic Downtown Tupelo 842-6453 | Mall at Barnes Crossing 842-5287 Historic Downtown Starkville 323-2684 | www.reedsms.com

RECIPES

TAILGATING HAPPY HOUR

Pizza Dip with Candied Jalapeños recipe on pg. 31

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Come Visit

Our New 7000 Square-Foot Showroom

815 Cruise Street Corinth, MS

1025 Foote Street, Corinth, MS

662-287-3156

622.287.3770

815 Cruise Street Corinth, MS 38834 • Tues-Fri 10-5 • Sat 10-3

dentalartsofcorinth.com Open Monday-Friday 8am - 5pm

RECIPES

Strawberry Mojito recipe on pg. 31

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Adipex P® | Phentermine Lipotropic Injection Now Available Habla Espanol

Initial Visit Only

$25

5715 E. Shelby Dr. Memphis, TN Between Hickory Hill & Mendenhall

(901) 362-7546 mediplandiet.com

HOT OR COLD WE CAN HELP!

Ask about our TVA partnership - Financing Available 118 Metts Road Nettleton, MS 38858 customerservice@current-online.com

Tel (662) 963-1163 Fax (662) 963-1165

RECIPES

Sticky Ginger Wings recipe on pg. 31

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GRISHAM Wholesale Hardware Store - Electrical - Plumbing - Gas

Air Filters, Light Bulbs, Led Light Bulbs, Stove Elements, Chlorine Tablets, Septic Tanks, Heaters.

CALL us for all your needs: (662) 534-7960

Don’t see it?Let’s order it!

450 Carter Ave New Albany, Mississippi Like us on Facebook

the Perfect Gift

RECIPES Loaded Tater Cups recipe on pg. 31

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TUPELO STONE CO. Natural and architectural stone highest quality stone and installation

3050 McCullough Blvd | 662-840-6800 | www.tupelostone.com

RECIPES Watermelon Sugar High recipe on pg. 31

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RECIPES Egg Roll Jalapeño Poppers recipe on pg. 32

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Artist Susan Wellington featuring her “All Creatures Great and Small Series”

Shop | THECARONGALLERY.COM

Call | 662 • 205 • 0351 Visit | 126 West Main St. • Downtown Tupelo

Tupelo De tal Group New Patient Special Free exam, x-rays, and consult

Serving Northeast Mississippi since 1975 105 Parkgate Dr. | Tupelo, MS 662-844-7231

Peter L. West, DDS Chris S. Hester, DMD Sanders West, DMD

RECIPES Fried Pickles with Pickleback Ranch recipe on pg. 32

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RECIPES Vodka Sweet Tea recipe on pg. 32

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How to announce your wedding in the 2022

Bridal Edition One-Page Wedding Announcement: (maximum 500 words)

Early Bird Deadline: December 17, 2021 // $265 Final Deadline: January 12, 2022 // $300

Two-Page Wedding Announcement: (maximum 750 words)

Early Bird Deadline: December 17, 2021 // $400 Final Deadline: January 12, 2022 // $450

Engagement Announcements:

Half-Page Announcement: $145 Full-Page Announcement: $265 Deadline: January 12, 2022

Ask about special bundle rates when you buy a newspaper announcement!

Submit your announcement at our website: mudandmag.com/announcement-submission For more information contact editor@mudandmag.com.

PIZZA DIP WITH CANDIED JALAPEÑOS Ingredients: 3 ounces sliced pepperoni, quartered; more as desired 1 baguette, sliced For the candied jalapeños: 1 15-ounce jar pickled jalapeño slices, drained 1 cup water 1 cup sugar 1 tablespoon honey For the meat sauce: 1 pound mild ground Italian sausage 1/4 teaspoon red chili flakes 1/2 teaspoon Italian seasoning 1/2 teaspoon black pepper 1/2 yellow onion, diced 3 garlic cloves, minced 1 24-ounce jar of marinara For the cheese: 8 ounces cream cheese 2 cups shredded mozzarella, divided 1/2 cup shredded parmesan, divided 1/8 teaspoon Italian seasoning 1/2 teaspoon black pepper Directions: For the candied jalapeños: In a small pot over medium heat, bring the water, sugar and honey to a soft boil for 10 minutes. Remove from heat and immediately add in the drained jalapeño slices. Let steep for at least an hour. Preheat the oven to 350 degrees. For the meat sauce: In a large pan, brown the sausage over medium-high heat.

Use a spoon to break up the sausage. After about seven minutes, add the seasonings, garlic and onions. When the sausage is completely cooked, mix in the marinara; reduce heat to low. For the cheese: To a large bowl, add the cheese and seasonings; mix until well combined. Assembly: In an oven-safe baking dish, add the meat sauce, followed by the cheese mixture. Try to smooth the cheese out as evenly as possible. Sprinkle with red chili flakes if desired, and add pepperoni slices on top. Sprinkle strained jalapeños on top as desired. Bake for 18-20 minutes, or until the cheese is melted and browning. Serve with toasted baguettes.

STRAWBERRY MOJITO Ingredients: 1/2 cup simple syrup 1 cup loosely packed mint 2 cups strawberries, cored and diced 1/2 cup lime juice 3 cups white rum Spritzer Directions: In a large pitcher, muddle together the simple syrup and the mint.

Add in the strawberries, and lightly muddle again; pour in the lime and the rum, and stir until well combined. Chill for two hours, and serve over ice; fill the glass about half

way full, and top with spritzer.

STICKY GINGER WINGS Ingredients: 1/2 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon hoisin sauce 2 dashes liquid seasoning, like Maggi Seasoning 3 inches ginger root, peeled and diced 6 garlic cloves, minced 2 tablespoons brown sugar 2.5 pounds chicken wings Chives, for serving Sesame seeds, for serving Directions: Pat the chicken wings dry with a paper towel. In a large bowl, mix together the sauces, ginger, garlic and brown sugar. Add in the chicken wings, and toss to make sure they’re evenly coated. Cover, and refrigerate for two hours. Preheat the oven to 350 degrees. Line a baking sheet with foil, and place a sheet of parchment paper on top. Lay the wings on the pan, reserving the excess marinade. Bake for 20 minutes, then baste with the marinade. Return to the oven for another 20-25 minutes, or until cooked through. In the meantime, place any remaining marinade in a pot over medium heat, and bring to a boil. Reduce heat to low, and simmer until thickened, stirring occasionally to prevent burning. Pour the juice over the wings, garnish and serve immediately.

LOADED TATER CUPS Ingredients: 32 ounces frozen tater tots 1/2 pound cooked bacon, roughly chopped 1/2 yellow onion, diced 1 tub green onion sour cream dip For the cheese sauce:

2 tablespoons unsalted butter 2 tablespoons AP flour 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon kosher salt 1 cup milk 2 cups cheddar cheese, shredded Directions: Preheat the oven to 450 degrees. Spray a mini-muffin tin with nonstick spray, and place 3 tater tots in each cup.

Bake for 10 minutes. In the meantime, make the cheese sauce: In a sauce pan over medium heat, melt the butter. Add in the flour and seasonings, and whisk until a thick paste has formed. Slowly pour in the milk, whisking continuously. Then add the cheese; stir until the sauce is smooth. For the tater tots: Remove from oven, and using the back of a teaspoon, smash the center of each cup. The tater tots should crawl up the cups’ sides, and there should be a crater in the center of each. Return to the oven for another 10 minutes, or until golden and crispy. Sprinkle with flaky salt, then add about a teaspoon of the cheese sauce in the cups’ centers, followed by about 1/2 teaspoon of bacon and onion. Repeat with remaining ingredients. Drizzle or serve with the green onion sour cream dip.

WATERMELON SUGAR HIGH Ingredients: 3 cups watermelon juice 1 cup lime juice 2 cups vodka 1/2 cup simple syrup Directions: Pour the watermelon juice through a coffee filter for a clearer liquid. In a large pitcher, mix together all the ingredients. Chill for two hours, and pour over ice.

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RECIPES 1 cup AP flour 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/4 teaspoon dried oregano Kosher salt About 3 cups vegetable oil, for frying 1/2 cup ranch dressing

EGG ROLL JALAPEÑO POPPERS Ingredients: 10 jalapeños, halved, stemmed and seeded 1/2 pound cooked bacon, roughly chopped 8 ounces cream cheese, softened 1 cup shredded cheddar cheese 1/2 red onion, diced 1/2 teaspoon garlic powder 1/2 teaspoon black pepper Pinch of salt 20 egg roll wrappers About 3 cups vegetable oil for frying Directions: In a medium bowl, combine the bacon, cheese, onions and spices, and stir until well combined. Use a spoon to scoop 3-4 tablespoons into the center of each jalapeño half (the amount will vary by the jalapeño's size, but it should be completely full). In a large skillet, over medium heat, preheat about 3 cups, or roughly an inch and half vegetable oil. Wrap the jalapeños: Lay one stuffed half in the center of an egg roll wrapper – the jalapeño should be laying diagonally in the wrapper’s center, so it’s pointing to two opposing corners. Dip a finger or a pastry brush in water, and run around all the egg roll’s edges and corners. Fold the bottom corner over top of the horizontal jalapeño – run fingers around the wrapper where it’s touching, to ensure adhesion. Fold the two opposing corners in, on top of the fold just created; pressing lightly to again ensure adhesion. Fold the final corner over top of the now rolled jalapeño, lightly pressing again.

Fry the jalapeño poppers: Line a plate with

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paper towels and set aside. The oil should be shimmering and hot. Carefully place four or five poppers seam-side down into the oil.

Fry on each side for about 2-3 minutes, or until golden brown on all sides. Transfer to the paper towel-lined plate, and sprinkle with flaky salt (optional). Repeat with remaining poppers, then serve immediately.

FRIED PICKLES WITH PICKLEBACK RANCH Ingredients: 2 16-ounce jars dill pickle slices

Directions: Pour pickles into a colander, reserving half a cup of the juice, and let drain for half an hour. In a small serving bowl, mix together the ranch dressing and the pickle juice; refrigerate. In a large bowl, mix together the flour, spices and a heavy pinch of salt. Preheat the oil in a heavy sauce pan until hot and simmering. Add the pickles to the bowl of flour, and toss, breaking up pieces sticking together. Until the slices are evenly coated in the flour mixture. Line a plate with paper towels, and set aside.

Carefully drop a handful of pickle slices into the oil, one at a time to make sure they don't stick together. After about a minute or two, carefully flip each slice, and cook until lightly golden. Transfer to the paper towel-lined plate, and sprinkle with kosher salt. Repeat with remaining pickles, and serve with the prepared pickleback ranch.

VODKA SWEET TEA Ingredients: 1 gallon sweet tea 4 cups vodka Lemon slices for serving Directions: Mix the tea and vodka in a large pitcher. Chill for two hours, and pour over ice; garnish with lemon slices. M

Don’t Blend In

Stand Out

136 S. Industrial Dr. | Tupelo | 662.687.3383 | Mon - Fri 10am-6pm | Sat 10am-5pm | www.theblacksheepboutiquetupelo.com

GAME-DAY TREATS

TAILGATE GIVEAWAYS:

Rice Krispie Treats three ways

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by KRISTINA DOMITROVICH photos by LINDSAY PACE

PICK YOUR PLAYER

THE O.G. 1/2 cup unsalted butter 2 1/2 7-ounce tubs marshmallow fluff 1/2 tablespoon vanilla extract 1/2 teaspoon kosher salt 10 cups Rice Krispies cereal Directions: Spray a 9x13 baking dish with non-stick spray and set aside. In a large, heavy pot over medium-low heat, melt the butter. Add in the marshmallow fluff, stirring occasionally with a rubber spatula to combine. Once melted, add in the vanilla and salt, and stir to incorporate. Add in the Rice Krispies and fold until well combined.

Transfer to the baking dish, and press smooth with the spatula. Let sit overnight before cutting.

BROWNED BUTTER BUTTERSCOTCH

ALMOST ROCKY ROAD

1/2 cup unsalted butter 2 1/2 7-ounce tubs marshmallow fluff 1/2 tablespoon vanilla extract 1/2 teaspoon kosher salt 10 cups Rice Krispies cereal 3 cups butterscotch chips, divided

1/2 cup unsalted butter 2 1/2 7-ounce tubs marshmallow fluff 1/2 tablespoon vanilla extract 1/2 teaspoon kosher salt 10 cups Cocoa Krispies cereal 2 cups mini marshmallows

Directions: Spray a 9x13 baking dish with non-stick spray and set aside. In a large, heavy pot over medium-low heat, brown the butter. Add in marshmallow fluff, stirring occasionally with a rubber spatula to combine. Once melted, add in the vanilla and salt, and stir to incorporate. Add in the Rice Krispies and fold until well combined.

Set aside. In a double broiler, melt half the butterscotch chips until completely smooth; set aside. Now that the Rice Krispie mixture has cooled slightly, add in the remaining butterscotch chips, and fold until completely incorporated. Transfer to the baking dish, and press smooth with the spatula.

Pour the melted butterscotch over top, and spread evenly with an offset spatula or the back of a spoon. Let sit overnight before cutting.

Directions: Spray a 9x13 baking dish with non-stick spray and set aside. In a large, heavy pot over medium-low heat, melt the butter. Add in marshmallow fluff, stirring occasionally with a rubber spatula to combine. Once melted, add in the vanilla and salt, and stir to incorporate. Add in the Cocoa Krispies and fold until well combined. Set aside for 5-10 minutes, or until cooled slightly. Add in the mini marshmallows, and fold until well incorporated.

Transfer to the baking dish, and press smooth with the spatula. Let sit overnight before cutting. M

Make these treats with us.

Visit muandmag.com.

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294 Prentiss Street Baldwyn, MS

662.365.8087 Mon - Fri 10 am - 6:30 pm Sat 10 am - 4 pm OPEN - CURBSIDE

Infant to Curvy

290 W. Prentiss Street Baldwyn, MS

662.365.9876 OPEN - CURBSIDE MON - FRI 8:30 AM - 6 PM SAT 10 AM - 4 PM

FINE FURNITURE • FABRICS • FLOORING 903 VARSITY DR. I TUPELO, MS I 662.842.1292 | staggsinteriors.com | MONDAY - FRIDAY 9:00am - 5:00pm

THE COTTAGE on sweet lucy farm

by KRISITNA DOMITROVICH photos by LINDSAY PACE

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“I

never expected this, ever. This is not an Ashley thing, this is a God thing. He directed us this way, and here we are, and so grateful,” Ashley Dodgen Freeman said. “I had no clue that this would be my life.”

Ashley and her 11-year-old daughter, Lucy, live on Sweet Lucy Farm, right outside of Oxford, along with a smattering of critters running around, from sheep to goats and chickens, they’ve got a little bit of everything.

That’s what drove Ashley, who grew up in Port Gibson — “Country on the river,” she said — to start Sweet Lucy Farm: Providing her daughter with a simpler life.

“I just wanted to give her that same simple lifestyle,” she said. “Being outdoors and playing in the creeks and ponds and in the woods, building forts.”

The two spent time visiting Ashley’s friend in Arkansas when Lucy was young, and Ashley remembers watching her young daughter fall in love with the farm animals.

“This one,” Ashley said, nudging her daughter’s knee, “would stay in a chicken coop for hours, and I thought, ‘I can do this, I’m going to try my hand at chickens.’”

So they bought five chickens and five guineas, and built a coop. After a month, Ashley figured she was pretty much a pro chicken keeper, and wanted to try her hand at something else, so they got Charlie.

“The grumpy sheep that has an attitude problem,” Ashley said laughing.

They decided to get some goats, Dolly Parton

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and Olive (Ollie). Once they came to the farm, Charlie’s grouchiness subsided.

“He just needed friends,” Ashley said. “The three best friends that ever lived right there!”

Since then, they’ve added more chickens, a duck, two little pigs, cats, a handful more goats, and a bunny.

“This is the redneck petting zoo, and I’m not kidding,” Ashley said laughing. “Kids will come out here, and that’s really our niche: Families will bring their children out here, and they don’t see them, they stay there and feed the animals and love on the animals.”

*

Opening page: The front of The Cottage on Sweet Lucy Farm. This spread, counterclockwise from left: Ashley and her daughter, Lucy, whom the farm is named after; Charlie, a "grumpy" sheep; The back porch of the cottage, from where guests can watch the sun set over the farm; "Big sexy," Ashley's '69 Ford, decorates the backyard; The cottages uses old windows and doors.

This dynamic mother-daughter duo basically built Sweet Lucy Farm together around 2016, and have been adding on since. It began with the Homestead, where Ashley and Lucy live. It’s a five-bedroom house they rent out as an Airbnb.

It started back when Lucy was in elementary school, and Ashley was working three jobs trying to make ends meet.

“I know I was stressed out at that time, but I don’t remember it. I was just in survival mode at that point,” Ashley said. “I mean, we winged it. We wing everything! We wing our eyeliner, I have winged my life basically. We winged that part of our life too, and it worked out.”

Along the way, they built the cottage: A onebedroom cottage, complete with a full kitchen and an upstairs loft with two twin sized beds.

The decor is furnished by Ashley hunting down pieces — anywhere from furniture off the

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Left: Travelers are encouraged to sign the guest book. Above: Guests can cook with farm-fresh eggs, courtesy of Ashley and Lucy; "We are the Goodwill for animals and things furniture," Ashley said about the refurbished dining table.

side of the road to thrift stores — and refinishing each one.

“We used all old doors and windows, so nothing is brand new. I like everything that has a history, like furniture that could tell a story, like really cool stories,” Ashley said. “I’m a hoarder of junk, but I always repurpose it. ... I’m not scared to pull over on the side of the road and get stuff.”

Lucy half-laughed and half-groaned at her mother’s knack for grabbing furniture from just about anywhere.

“Bless her heart,” Ashley said laughing. “She’s put up with a lot.”

While Ashley is a tennis coach, who played at Mississippi State University and now teaches tennis camp to kids ages 3 through 8 years old, Lucy has already spent her fair share on the courts getting touted around for her mom’s work, especially when she was younger.

Maybe too much time on the courts, Ashley admitted as they both laughed.

“I don’t like tennis,” Lucy said smiling. “I like soccer.”

Lucy is in the sixth grade, and made

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her first goal from midfield — a moment of overwhelming pride and joy Ashley said she’ll never forget watching.

When the two are at home, not living “like gypsies, little nomads” Ashley said, referring to moving in and out of their house as Airbnb guests arrive, they’re usually hanging out with each other, feeding the animals and having movie nights watching “love stories,” according to Lucy. Anything from “The Titanic” and “Pearl Harbor" to all the classics that good southerners — the kind who believe, “Dolly Parton is my hero,” like Ashley does — have seen, like "Steel Magnolias."

When they’re hosting guests, they love to hang out and get to know them.

They’ve had ambassadors for the United Nations stay at The Cottage, an actress and of course plenty of families (usually from cities) looking to unplug and reunite with nature and its critters.

“I just want to treat these people that come in like they’re family and let them have an experience where it feels like they’re coming home or coming to a

family member’s house,” Ashley said.

“We take it for granted, living out in the country and being with the animals, so to share that with other people is something really, really awesome.”

Guests are more than welcomed to walk out to the chicken coop and grab some eggs for breakfast, and to visit the animals throughout their stay. Lucy usually gives the farmyard tour to the kids who are visiting, who spend much of their visit with the animals.

“Just to see them interact with the animals, it makes your heart feel all warm and fuzzy,” Ashley said. “Kids from New York who have never held a chicken or seen a duck or pet a goat, just the fact that they’re going to take those little memories forever and ever, to me, is worth all this alone.”

Soon, they want to expand their Airbnb rentals into a refurbished grain silo they’re bringing in from Como. And they’ll add a few more critters, too.

“The last two things that we want to complete us and our craziness,” Ashley said, “an alpaca and a mini donkey.” M

Left: One of the goats sticks out its tongue. Below: Floating kitchen shelves hold utensils for guests. Bottom: Countertops are made from reclaimed wood, which Ashley's brother salvaged for her.

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LOCATED IN DOWNTOWN OXFORD

1505 MADISON 2 BEDROOM, 2 BATH | 3100 SQ FT | $1,350,000 LOCATION, LOCATION, LOCATION!! Built in 1930 is in the true “Heart of Oxford.” With 1,465 sq. ft. of wrap-a-round porches it is the perfect place to watch the sunset. One of the true older homes left in Oxford that has been maintained. The original heart of.pine floors have all been refinished. This house could be someone’s dream location only two blocks from the Oxford Square. Perfect for that family looking for space and privacy. Yard is beautiful with a Koi pond on the side and fresh blueberry bushes on the property.

Got a high school student?

Upcoming graduate?

Thinking about college?

We can help!

Call Class 101 Tupelo for more info. 662-213-1361.

Broker Associate

662-816-9194 (c) 662-234-9868 (o)

tim.phillips@crye-leike.com

1310 University Ave. • Oxford, MS 38655 An independently owned & operated office of Crye-Leike Franchises, Inc.

All information deemed reliable but is not guaranteed and is subject to change without notice.

TUPELO’S PREMIER RUG CLEANING PLANT • We clean rugs from around the world • 20+ Years Experience • Certified & Highly Trained • Guaranteed Urine/Odor Removal

BEST 1 # D E VOT EANER RUG CL Joshua Garrison (Owner) & JourneyMay

419 Crossover Road • Tupelo, MS

(662) 610-8650

touchdown table setting

[ Mud&Mag

DIY [

by KRISTINA DOMITROVICH photo by LINDSAY PACE

FOR THE COASTERS • Wooden oval shapes (3 x 4.15 inches) • Dark brown leather • Ball-point pen • White rope or twine • White permanent marker • Hot glue gun & glue sticks • Heavy-duty scissors DIRECTIONS: 1. Trace the wooden ovals onto the backside of the leather using a pen.

Cut out the leather. Hot-glue the leather onto the wooden ovals.

2. Use dots of hot glue to rim the ovals in the white rope — make sure to hide where the wood and the leather meet.

3. Use the white marker to draw the football laces in the center of the coaster.

FOR THE PLACEMATS • Turf* • White paint • Flat-tipped paint brush • Heavy-duty scissors *The shorter the shag of the turf, the easier it will be to work with.

DIRECTIONS: 1. Cut four 18x14-inch placemats, or more as needed.

2. Along one horizontal side, paint several lines to indicate the markers on a football field. Vary the lengths between 2 inches and 1 inch.

3. Dry completely before using. M

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TUPELO SMA

L, P PITA .A. OS

ANIMAL H LL

Tupelo Small Animal Hospital “We treat them like our own.”

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mom + pop food truck

by KRISTINA DOMITROVICH photos by LINDSAY PACE

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H

annah and Hunter Bell were in Washington D.C. the weekend before COVID-19 shut everything down. They were there to pick up their custom food truck, so they could start their new business, Mom & Pop. When they returned to Starkville, they’d put too much skin in the game to back down.

“We started doing casserole deliveries, ice cream stops in neighborhoods, really just anything because we had just made huge investments,” Hannah said.

“And that honestly was really successful.”

When things got a little more lax, they were able to use their food truck in a more traditional sense.

Mom & Pop’s Monte Cristo sandwich, Jerk chicken wrap and chicken bacon ranch wrap are the truck’s heavy hitters. And since ordinances required them to have a kitchen to prepare things for the food truck, they decided to open that up, too. At the storefront, they serve preserves, pickles, boiled peanuts, along with all the casseroles and treats one might expect.

“This space is still able to serve our community,” Hannah said. “Just in a different realm.”

It’s a good thing they have the store, too, because the truck keeps getting catering orders. Mom & Pop can drive up to a birthday or a wedding rehearsal or reception and serve guests from their window. For those events, Mom & Pop can make just about whatever the hosts desire.

Hannah said the truck’s name is just vague enough that they aren’t locked in to any one cuisine. This way, customers for catering jobs can specify what they want. For Hunter, who does all the cooking, this is a big bonus.

“I like not making the same thing every day,” he said. “I enjoy the truck when we’re doing tons of people and it’s huge crowds and we’re just rolling out food, but I also like things like a day where

Opening Page: A lemonade prepared

by Mom & Pop, which provides event catering; This spread, clockwise from left; The Mom & Pop food truck; Marinated ribs, courtesy of Hunter; Sliders and taco bites — new menu items for tailgates; Mom & Pop's logo; Mouth-watering desserts.

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This spread, clockwise from left; Hannah and Hunter Bell; Brownies; salsa, which Mom & Pop cans and sells to patrons.

I’m just doing small things here and there. It’s a different day every day. So I enjoy that a lot, instead of the repetition.”

The couple both graduated from the Mississippi University for Women, where Hunter graduated from culinary school in December in 2019. But they didn’t really meet at The W; they both worked at Restaurant Tyler in Starkville throughout school.

“He was back of house and I was front of house –– meaning he was cooking and I was a host. We actually never spoke, except like, ‘Bye, have a good day,’ that kind of thing, but we never really were dating while we were there,” she said, starting to laugh. “Once I left, then he started to show interest in me.”

Hannah is an exercise specialist at the OCH Regional Medical Center, where she works part time. When she’s not at OCHRMC, she’s usually at Mom & Pop. She joked that she never realized how involved she would be if Mom was in the company’s title.

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“It started out as his business venture, and I never knew that picking the ‘Mom & Pop’ name would involve me so much,” she said laughing.

“When we started talking about food, we were like, ‘Well what about a name?’ And we just wanted something that was local and friendly, and just small-business. So I thought, ‘We want it to feel like Mom & Pop,’ just homey and where college kids could come in and elderly could come in, and I feel like we have. Our name has really provided that.”

She handles more of the business side, like all the social media, marketing and catering estimates; but helps with plating and making things look nice.

“We balance each other out,” she said.

The Bells have a 2-year-old son, and they laugh that with a name like Mom & Pop, patrons are usually surprised to see such a young couple in their mid-20s. Though they’re young and the business is fairly young, too, Mom & Pop has gotten to know and serve their community.

Part of that has come through partnering with other businesses, whether setting up the food truck to attract more people to an event or a local store’s sale, serving coffee from a nonprofit coffee roastery out of Clarksdale that helps lowincome highschoolers and dropouts earn GEDs and college degrees.

“We like partnering with local businesses, whether it be a nonprofit or just another mom-and-pop down the road,” Hunter said.

“We’ve partnered with a lot of the businesses in Starkville, and just in Mississippi as a whole, too.”

“And I think that’s been probably one of the things I’ve enjoyed the most is making new relationships,” Hannah said. “I feel like that has really emphasized our mom-and-pop feel, at least from my standpoint. I feel like it definitely makes Starkville feel more homey, even for us just to be in our mid-20s, I think that really helped us branch out with any other businesses trying to do the same thing.” M

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Meet the Players Aaron Brule #3 | Linebacker | 6'1" | 230 lb.

Redshirt Junior | New Orleans, La.

What’s your major, and why did you choose it?

Interdisciplinary studies, multiple factors.

What’s your go-to hype song?

“Last Breath” by Future.

What are your game-day traditions? Any lucky socks, armbands, etc.?

No. I like to just listen to music and lock in.

What’s your favorite game-day meal?

Shrimp alfredo.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

Spicy deluxe meal.

What’s your favorite ice cream flavor?

Cookie dough.

If you could only eat one condiment for the rest of your life, what would it be?

Chick-fil-A sauce.

What three items would you take with you to a deserted island?

Phone, girlfriend, food.

What teammate or coach inspires you the most, and why?

Jordan Davis. He has been through so much.

Who’s your biggest fan?

Mom/Dad/Family.

What’s the biggest challenge as a student athlete?

Balancing your emotions.

What’s your favorite memory (so far) from your time at MSU? The excitement of a game day.

If you could tell State fans one thing, what would you say?

Thank you for everything. Hail State.

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Meet the Players

What’s your major, and why did you choose it?

Criminal justice. I am deciding if I want to be a lawyer or an agent.

What’s your go-to hype song?

“Duffle” by Lud Foe. What are your game-day traditions? Any lucky socks, armbands, etc.?

Fruity Pebbles for breakfast.

Jerrion Ealy #9 | Running Back | 5'9" | 185 lb.

Junior | Walnut Grove, Miss.

What’s your favorite game-day meal?

Spaghetti, green beans and creamed corn.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

No. 1 meal, no pickles, two ketchups, mac n’ cheese instead of fries, large Powerade with no ice, and also a fruit parfait.

What’s your favorite ice cream flavor?

Vanilla.

If you could only eat one condiment for the rest of your life, what would it be?

Ranch.

What three items would you take with you to a deserted island?

Firestarter, firearm and a tent.

Pick a vacation: Beach, mountain, lake, city, or small town?

Mountains – somewhere isolated.

Outside of football, what’s your favorite sport to watch?

Baseball.

What teammate or coach inspires you the most, and why?

Running Backs coach Kevin Smith. He has been there before and has had his ups and downs. I take everything that he tells me and I learn from him. He drives me to be a better person, a better player and a better man every day.

Who’s your biggest fan?

My mom, she does not miss a game in either football or baseball. I have been playing sports over 10 years and she has only missed about five games ever. If there’s a game, she’s coming to it.

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What’s the biggest challenge as a student athlete?

Time management. Sometimes you get too much time and sometimes you don’t have enough. You have to find a happy-medium.

Not because we lost, but because without losing, I would not be where I am today. It’s crazy to say that my favorite moment is a loss, because I don’t think I would be the same player if it was not for that experience.

What’s your favorite memory (so far) from your time at Ole Miss?

My favorite memory was losing the Egg Bowl my freshman year.

If you could tell Ole Miss fans one thing, what would you say?

The Rebs are back in town!

M&M

Meet the Players Jo'quavious Marks #7 | Running Back | 5'10" | 205 lb.

Sophomore | Atlanta, Ga.

What’s your major, and why did you choose it?

Kinesiology. I chose that major because I want to be a sports trainer.

What’s your go-to hype song?

‘Fall Apart’ by Post Malone.

What are your game-day traditions? Any lucky socks, armbands, etc.?

My grandmother’s chain. I kiss it before going out to play.

What’s your favorite game-day meal?

Pasta, rolls, chicken, green grapes.

Hypothetical: You’re going to Chick-fil-A. What’s your order? #2 grilled chicken sandwich.

What’s your favorite ice cream flavor?

Cookies n’ cream.

If you could only eat one condiment for the rest of your life, what would it be?

Honey mustard.

What three items would you take with you to a deserted island?

Water, food, lighter.

Pick a vacation: Beach, mountain, lake, city, or small town?

Bora Bora.

Outside of football, what’s your favorite sport to watch?

Track.

What teammate or coach inspires you the most, and why?

Austin Williams because he is a hard-working man, not only one day but every day.

Who’s your biggest fan?

My mom.

If you could tell State fans one thing, what would you say?

Attack every day. No matter what happened that day, always strive to be better every day.

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Meet the Players What’s your major, and why did you choose it?

Kinesiology. I chose it because of my love for sports, and my interest in the human body.

What’s your go-to hype song?

‘Views’ by Drake.

What are your game-day traditions? Any lucky socks, armbands, etc.?

Pray before the game in the end zone and find my family.

What’s your favorite game-day meal?

Pasta.

Hypothetical: You’re going to Chick-fil-A. What’s your order? #1, large fry, large Powerade.

What’s your favorite ice cream flavor?

Cookies n’ cream.

If you could only eat one condiment for the rest of your life, what would it be?

Barbecue.

What three items would you take with you to a deserted island?

Dog, knife, fire starter.

Pick a vacation: Beach, mountain, lake, city, or small town?

Beach.

Outside of football, what’s your favorite sport to watch?

Basketball.

What teammate or coach inspires you the most, and why?

Fred Peters.

Who’s your biggest fan?

My mama.

What’s your favorite memory (so far) from your time at MSU? Winning the Egg Bowl my freshman year.

If you could tell State fans one thing, what would you say?

We appreciate you and miss you so much.

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Collin Duncan #19 | Safety | 6'0" | 205 lb.

Junior | Montgomery, Ala.

Meet the Players Nick Broeker #64 | Offensive Lineman | 6'5" | 305 lb.

Junior | Springfield, Ill.

What’s your major, and why did you choose it?

General business.

What’s your go-to hype song?

I’ve got a little bit of everything on my pregame playlist.

What are your game-day traditions? Any lucky socks, armbands, etc.?

I eat a Snickers before every game and then put the wrapper in my sock.

What’s your favorite game-day meal?

I’m a big breakfast guy. It’s good for any meal.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

Two spicy chicken sandwiches and fries.

What’s your favorite ice cream flavor?

Mint chocolate chip.

If you could only eat one condiment for the rest of your life, what would it be?

Probably barbecue sauce.

What three items would you take with you to a deserted island?

Compass, lighter and maybe a first aid kit.

Pick a vacation: Beach, mountain, lake, city, or small town?

Beach.

Outside of football, what’s your favorite sport to watch?

Basketball.

What teammate or coach inspires you the most, and why?

I’d have to say Coach (Phil) Loadholt.

Who’s your biggest fan?

My parents.

What’s the biggest challenge as a student athlete?

Time management.

What’s your favorite memory (so far) from your time at Ole Miss?

Egg Bowl win last year.

If you could tell Ole Miss fans one thing, what would you say?

Hold on. This season is going to be a fun ride.

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Meet the Players What’s your major, and why did you choose it?

I’m in general business right now. I was previously a finance student, and that’s mainly because I’ve always been a numbers guy and that’s just something I’m into.

What’s your go-to hype song?

That’s tough. I kind of just go through the playlist and settle on things that I like at the time. I don’t really have one song. I like Kodak Black a lot.

Deane Leonard #24 | Defensive Back | 6'0" | 195 lb.

Senior | Calgary, Alberta

What are your game-day traditions? Any lucky socks, armbands, etc.?

I don’t really do it anymore, but I used to take a bath before every game day.

What’s your favorite game-day meal?

I like the steaks that we get over here. Steaks, chicken, potatoes, all that kind of stuff.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

We actually don’t really have Chick-fil-A in Canada where I’m from, so I’ve been experimenting lately. But I’ve been getting the spicy chicken sandwich, Chickf-fil-A sauce with the fries, and then I get the sweet honey barbecue sauce and put it on the sandwich.

What’s your favorite ice cream flavor?

I like strawberry.

If you could only eat one condiment for the rest of your life, what would it be?

Hot sauce.

What three items would you take with you to a deserted island?

I need some games, so a computer, food and maybe like a tent to live in.

Pick a vacation: Beach, mountain, lake, city, or small town?

Beach, definitely.

Outside of football, what’s your favorite sport to watch?

Basketball easily. I love watching the Finals.

What teammate or coach inspires you the most, and why?

Everyone in our DB core inspires me a lot.

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Who’s your biggest fan?

Definitely my dad. He acts like a fanboy.

What’s your favorite memory (so far) from your time at Ole Miss?

I think winning the Egg Bowl is the best memory I’ve had.

What’s the biggest challenge as a student-athlete?

I think time management is probably the biggest one.

If you could tell Ole Miss fans one thing, what would you say?

Be excited for this year. We’ve got something ready to go.

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Meet the Players Will Rogers #2 | Quarterback | 6'2" | 210 lb.

Sophomore | Brandon, Miss.

What’s your major, and why did you choose it?

Marketing because I want to go into sales.

What’s your go-to hype song?

“God’s Gonna Cut You Down” by Johnny Cash.

What are your game-day traditions? Any lucky socks, armbands, etc.?

Walk the field.

What’s your favorite game-day meal?

Steak.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

Breakfast – sausage biscuit.

What’s your favorite ice cream flavor?

Coffee.

If you could only eat one condiment for the rest of your life, what would it be?

Ranch.

What three items would you take with you to a deserted island?

Lighter, football, bike.

Pick a vacation: Beach, mountain, lake, city, or small town?

Beach. All day.

Outside of football, what’s your favorite sport to watch?

Golf.

What teammate or coach inspires you the most, and why?

Austin Williams because of how hard he works.

Who’s your biggest fan?

Mom. What’s your favorite memory (so far) from your time at MSU? Georgia in 2020.

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Meet the Players

What’s your major, and why did you choose it?

I chose to major in political science because I have a genuine love for people and for my community. I want to make my hometown better.

What’s your go-to hype song?

“Is This The Future” by Fatback.

What are your game-day traditions? Any lucky socks, armbands, etc.?

Wake up and pray, call my mom and dad. I always listen to old school R&B before games.

What’s your favorite game-day meal?

Salmon, potatoes, vegetables and fruit juice.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

12-count meal, large fry, and lemonade (no ice).

What’s your favorite ice cream flavor?

Mississippi State’s very own Muscadine Ripple.

If you could only eat one condiment for the rest of your life, what would it be?

Chick-fil-A’s barbeque sauce.

What three items would you take with you to a deserted island?

My wife, a sharp tool, survival kit.

Pick a vacation: Beach, mountain, lake, city, or small town?

Beach.

Outside of football, what’s your favorite sport to watch?

Basketball.

What teammate or coach inspires you the most, and why?

My biggest inspiration on the team would have to be all my teammates who came from junior college. From what I hear, it is extremely tough. They made it from there to here.

Who’s your biggest fan?

My mother.

What’s your favorite memory (so far) from your time at MSU? Beating Heisman-Trophy winner Lamar Jackson in the TaxSlayer Bowl.

If you could tell State fans one thing, what would you say?

Praise the Lord and Hail State! Love you guys.

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CJ Morgan #29 | Safety | 6'0" | 205 lb.

Redshirt Senior | Bossier City, La.

Meet the Players Cedric Johnson #2 | Quarterback | 6'2" | 210 lb.

Sophomore | Brandon, Miss.

What’s your major, and why did you choose it?

My major is computer science. I’ve always just been interested in computers honestly, and even in high school I took software development class and AP computer science, so I just felt like it’d be a good choice and good route to go through with. Plus it pays well in case football doesn’t work out.

What’s your go-to hype song?

Anything Pop Smoke really.

What are your game-day traditions? Any lucky socks, armbands, etc.?

There’s nothing that really sticks out to me. I just really like listening to music to try to get in my head and prepare for the game.

Nothing crazy like lucky socks or anything like that.

What’s your favorite game-day meal?

A nice medium-well steak.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

Large #1 chicken sandwich meal. I’m getting no pickles because I don’t really like pickles, adding american cheese, and I’m adding lettuce. Then I get a lemonade with that, and I’m adding an eightcount nugget with barbeque sauce.

What’s your favorite ice cream flavor?

I don’t really do ice cream too much, but I’d probably say vanilla.

If I had to switch it up, I’m going cookies and cream.

If you could only eat one condiment for the rest of your life, what would it be?

Definitely barbeque sauce.

What three items would you take with you to a deserted island?

Playstation 5, my phone and then, because I should have a smart answer, I’m going to say my bed.

Pick a vacation: Beach, mountain, lake, city, or small town?

Beach sounds fine to me.

Outside of football, what’s your favorite sport to watch?

Basketball, but the Olympics recently too if that counts.

What teammate or coach inspires you the most, and why?

I’d give it to Coach Joyner honestly. He’s just positive 24/7, and it’s good to have that energy around the room. I try to keep that energy, too.

What’s your favorite memory (so far) from your time at Ole Miss?

The Egg Bowl win and the Outback Bowl win, those two for sure.

If you could tell Ole Miss fans one thing, what would you say?

Watch out for me this year.

Who’s your biggest fan?

Definitely my dad. He’s a critical fan, but definitely my biggest one.

What’s the biggest challenge as a student athlete?

Online classes. It’s just so hard to stay focused. I’d rather actually be in a classroom because when you’re in your room watching the lectures, it’s easy to just get distracted.

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Meet the Players What’s your major, and why did you choose it?

Multidisciplinary studies.

What’s your go-to hype song?

“Still Hood” by Lil Durk.

What are your game-day traditions? Any lucky socks, armbands, etc.?

Gotta have music.

What’s your favorite game-day meal?

Probably the brunch.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

No. 1 with cheese and 12-count nuggets.

What’s your favorite ice cream flavor?

Cookies and cream.

If you could only eat one condiment for the rest of your life, what would it be?

Ranch.

What three items would you take with you to a deserted island?

Soap, deodorant and toothpaste.

Pick a vacation: Beach, mountain, lake, city, or small town?

I like the beach.

Outside of football, what’s your favorite sport to watch?

Basketball.

What teammate or coach inspires you the most, and why?

That’s difficult. There’s multiple guys on the team that push me to be better every day.

Who’s your biggest fan?

My mom.

What’s the biggest challenge as a student athlete?

Right now, fall camp.

What’s your favorite memory (so far) from your time at Ole Miss?

Probably the 2017 Egg Bowl win over State when I was a freshman.

If you could tell Ole Miss fans one thing, what would you say?

Hotty Toddy!

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Braylon Sanders #13 | Wide Receiver | 6'0" | 195 lb.

Senior | Hogansville, Ga.

Meet the Players Austin Williams #85 | Wide Receiver | 6'3" | 200 lb.

Redshirt Senior | Ocean Springs, Miss.

What’s your major, and why did you choose it?

Business (finance). Money makes the world turn, and I love understanding the underlying mechanics of it.

What’s your go-to hype song?

Any song by Drake.

What are your game-day traditions? Any lucky socks, armbands, etc.?

I don’t have any lucky items. I just get in a normal rhythm with our routine.

What’s your favorite game-day meal?

House salad, pasta and chicken.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

Spicy chicken sandwich, fries, Polynesian sauce.

What’s your favorite ice cream flavor?

Cookie dough.

If you could only eat one condiment for the rest of your life, what would it be?

Barbecue sauce.

What three items would you take with you to a deserted island?

Tent, knife, rope.

Pick a vacation: Beach, mountain, lake, city, or small town?

Mountain.

Outside of football, what’s your favorite sport to watch?

Basketball.

What teammate or coach inspires you the most, and why?

Coach Leach. Coaching for 20+ years is incredible.

Who’s your biggest fan?

My parents.

What’s the biggest challenge as a student athlete?

Time management, prioritization.

What’s your favorite memory (so far) from your time at MSU? Brotherhood with teammates.

If you could tell State fans one thing, what would you say?

We love y’all’s support and couldn’t do it without y’all.

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Meet the Players What’s your major, and why did you choose it?

I just graduated with my MBA and I’m doing the last class for it this semester. I chose to pursue a master’s in business because I felt it was the best thing to do.

What’s your go-to hype song?

“Dreams and Nightmares” by Meek Mill.

Momo Sanogo #46 | Line Backer | 6'1" | 230 lb.

Senior | Plano, Tx.

What are your game-day traditions? Any lucky socks, armbands, etc.?

Listening to music pregame. Getting mentally focused.

What’s your favorite game-day meal?

Alfredo pasta.

Hypothetical: You’re going to Chick-fil-A. What’s your order?

No. 1, no pickles, large fry, a Powerade and an extra No. 1, entree only, with no pickles. Honey roasted barbecue sauce for the fries, too.

What’s your favorite ice cream flavor?

Vanilla.

If you could only eat one condiment for the rest of your life, what would it be?

Mayonnaise.

What three items would you take with you to a deserted island?

A CD player, berry seeds and a water tank.

Pick a vacation: Beach, mountain, lake, city, or small town?

A city in Europe.

Outside of football, what’s your favorite sport to watch?

Soccer.

What teammate or coach inspires you the most, and why?

Tariqious Tisdale. I have seen him go through a lot. He is one of my closest friends and we live close to each other. Just to see him change and keep improving and getting better pushes me to do so.

Who’s your biggest fan?

My dad. He does not understand football that well, but he goes crazy!

What’s the biggest challenge as a student athlete?

Scheduling. You have to put what’s important first. It is easy in the summer with not many classes to focus on football and social life, but when school starts you have to focus on school more.

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What’s your favorite memory (so far) from your time at Ole Miss?

The 2020 South Carolina home game. We had military appreciation helmets that were so sick and I also recorded my first sack.

If you could tell Ole Miss fans one thing, what would you say?

Hotty Toddy! M

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by KRISTINA DOMITROVICH

VISIT AUBURN With both of Mississippi’s SEC football teams making their way to Auburn University this year, we figured we’d compile a list of top-picks for anyone looking to get out of town and catch the game. From what to do, where to sleep, where to get your pastries and everything in between, M&M’s got you covered.

YOU HAVEN’T SEEN AUBURN UNTIL YOU’VE SEEN THIS | MUST-DO PASTIMES

• Explore the Chewacla State Park • Browse through the galleries at Jule Collins Smith Museum of Fine Art • Sip some famous lemonade at Toomer’s Drugs

FIND ME UNDER A TOWER OF FLUFFY BLANKETS | ACCOMMODATIONS

• Crenshaw Guest House B&B • The Hotel at Auburn University

LET’S TALK OVER MIMOSAS | BRUNCH

• Auburn Draft House • University Donut Company • Susie K’s

I’M FEELING PECKISH | LUNCH & SNACKS

• Niffer’s Place • Tacorita • Pannie George’s Kitchen

DATE NIGHT, BUT MAKE IT SPIFFY | DINNER

• The Depot • Acre • The Waverly Local

WHEN ONLY MORNING COFFEE WILL DO | COFFEE SHOPS

• The Bean Coffee Shop • Coffee Cat • One Bike Coffee

I NEED A BEV & GOOD MUSIC | DRINKS

• Piccolo 241 Jazz & Cocktails • Avondale Bar & Tap Room • The Rooftop Bar at Wittel M THE WAVERLY // COURTESTY OF EMILY BAAS WITH WAVY MEDIA

THE ROOFTOP BAR AT WITTEL // COURTESTY OF SARA BLAZE

SAMFORD HALL AT AUBURN // COURTESTY OF AUBURN UNIVERSITY

CHEWACLA STATE PARK // COURTESTY OF OUTDOOR ALABAMA

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Studiowhimsy

by KRISTINA DOMITROVICH photo by LINDSAY PACE

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Sarah Kathryn Dossett has fought a lot of intuitions in her life.

Since both of her parents were alumni of the University of Mississippi, she basically grew up in the Grove. Her college life started out at a liberal arts school in Memphis, but quickly found its way down to Oxford.

Now she’s lived in Oxford for 21 years.

But Dossett fought against art, too.

“It just wouldn’t go away. I tried to brush it off for a few years,” she said, starting to laugh. “I wanted to be a marine biologist – I’m not smart enough for that.”

She also considered going to business school – she comes from a family full of accountants and tax attorneys, so it seemed like a natural fit.

But art just wouldn’t go away.

“I couldn’t fight it off,” she said.

Dossett had always loved art, from kindergarten all through grade school.

“You try to deny it,” she said, “but you wake up in the morning and that’s what you want to do, then that’s kind of where you’re at. I’m very lucky to get to do what I do.”

Dossett majored in screen printing, and she worked for an Oxford screen printing company for a number of years after graduation. But she never considered herself a painter.

“I still don’t really consider myself a painter, it’s weird,” she said.

Since screen printing is so expensive – with all the large equipment, acid

Opening: Some of Sarah Kathryn Dossett's paintings turned to prints, like her piece of Rowan Oak in Oxford; Above: Oxford-inspired art on a brightly-painted table; Right page, clockwise, starting top left: Dossett designed the Double Decker Arts Festival banner for 2018; Dossett uses mostly smaller paintbrushes; Rowan Oak pieces on display after an adult paint night; Oxford's red phone booth.

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baths, rollers – Dossett took up painting. She found it was a little more cost effective, while still giving her a creative outlet. Now, she has her own painting studio.

Painting began as a part-time career for Dossett. She taught kids’ classes out of her garage in 2010. But then, things began to snowball.

“I basically walked away from that desk (job), not knowing if this was going to work or not,” she said.

In 2012, she opened Studio Whimzy. Her youngest son was 1 year old at the time, and she laughed and said that’s how she keeps track of how long her business has been around.

“My little guy, he just tagged along,” she said. “He just grew up on the floor of the studio, really. That’s how I keep time of how long we’ve been here.”

Studio Whimzy offers all-things kiddos: An eight-week long summer art camp, after-school art classes, birthday parties – the whole shebang. When she’s working with kids, Dossett always starts with the seven elements of art: color, shape, line, texture, form, space and value, with a heavy emphasis on color.

“When you get to watch a little kid figure out how to make purple,” she said, “it’s kind of magic.”

Dossett also leads adult classes in painting. She doesn’t go as in-depth into technique with adults, since it’s usually a one-night class, though she’s still sure to touch on colors.

Dossett loves working with kids, but says working with adults is just as fun. It can be a tricky transition between the two, though, since she has to do a complete 180 on her style of teaching.

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“You just talk different, teach different. Being with kids is not social, they don’t care,” she said, and laughed. “They might ask you like, ‘Did you have macaroni last night?’ but they don’t really (get invested).”

Being an Oxford artist, Dossett creates her fair share of art, too. Partly gearing up for the Double Decker Arts Festival – one year, she designed the banner art – and partly creating for the fun of it. She said springtime is usually when she does most of her personal “art-making” and experimenting.

Dossett uses acrylic paint, which she likes to water down so it more closely resembles the lighter, almost dreamlike look of watercolors. She’s experimented with resin pourovers, which she fought originally.

“I didn’t want to at first, it’s so trendy,” she said. “But gah, what it does to the colors, it’s just out of control and people are so drawn to it.”

And for Dosset, it’s all about colors.

“I’m somewhat obsessed,” she said. “It’s like a color study.”

Her favorite color is green – “green, for all day long, every day!” – specifically phthalo green.

“It’s a really pretty color, a wonderful color. It makes this color,” she said pointing to one of her many paintings on the wall. “It makes all these colors, it makes all of this, of those.”

Most of her paintings, unless Ole Miss themed, incorporate turquoise (made from the phthalo green she uses), and some red.

“That’s my combo,” she said. “I just like red, you can tell that it really resonates with me, color-wise.” M

Left: Dossett in her studio; Right: Dossett hangs all of her work in the studio. The walls are packed with colorful paintings.

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Influential Women 2019 2021

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Mud&Mag DIY

CORNHOLE BOARDS

by KRISTINA DOMITROVICH photos by LINDSAY PACE

MATERIALS A set of wooden cornhole boards (48 x 24 inches) Yardstick Pencil Painter’s tape 4 brushes 4 wood stains for the gradient*

DIRECTIONS 1. Use the yardstick and pencil to mark 12-inch increments along the vertical sides of each cornhole board. Using the yardstick and pencil, draw a light, straight vertical line across the board, dividing each board into four sections. Be sure these lines are straight.

2. Apply the painters’ tape to the penciled lines to portion off the first (top) and third (second-to-last on the bottom) sections of each board. Press to ensure adhesion.

3. Apply a thin coat of the Natural stain to the first section, and a thin coat of Early American stain to the third section. (Tip: Start in the center of each section, then work out toward the tape; only work in the direction of the grain, so the stain will not bleed through the tape to the other sections). Dry for 10 minutes, then apply another thin coat to each section. Dry for another 10 minutes, then remove the tape. Let dry for at least three hours.

4. Once the other two sections have dried, repeat step 2 to the second and fourth sections of each board.

5. Repeat step 3, applying a thin coat of Fruit Wood stain to the second section, and Jacobean stain to the fourth section.

6. Dry for seven hours before moving the boards; dry for at least two days before playing cornhole. M

* We used Minwax Wood Finish Penetrating Stain in the following colors, from lightest to darkest: Natural, Fruit Wood, Early American and Jacobean.

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BUYER ’S GUIDE

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BUYER ’S GUIDE

RESIDENTIAL • COMMERCIAL • INDUSTRIAL

THE

MONTGOMERY B&B

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by KRISTINA DOMITROVICH photos by LINDSAY PACE Left: Curtains hanging in one of the rooms; This room has two modern Murphy beds, so they can be put away. The bedroom can access the ballroom through two very large, original sliding doors. Sometimes, Lyn Berch will expand the ballroom for large events; Right: The Montgomery was originally titled The Cedars.

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T

hroughout the COVID-19 pandemic, there has been a trend in unique staying experiences – something more personal and memorable. At The Montgomery B&B in Starkville, that’s exactly what the host, Lyn Berch, has seen.

“I think people nowadays are looking at out-of-the box, out of the hotel,” she said. “They’re looking for someplace smaller, quaint, quiet.”

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This spread clockwise, starting top left: One of the larger rooms features a half-tester bed, along with a queen and a large bathroom with a standalone tub; The ballroom, along with the rest of the grounds, is the perfect venue for small weddings and intimate events; Details on a mantel in one of the rooms; A decanter set.

The Montgomery sits on a very quaint and quiet piece of land. In fact, Berch has befriended a fox on the property, it waits for her to bring the compost out every evening; and the deer have come to recognize her car and voice, so they don’t run away when she pulls up and starts talking to them.

Berch said most of the guests are returning customers, most of whom are in town for Mississippi State University, whether it’s a game day, graduation, their first campus tour or orientation. Though she’s seen the likes of all kinds of people: Cross-country travelers, people driving their way up the Natchez Trace Parkway, one guest was on their way to the Grammys and even a vigneron.

Berch, who lives at The Montgomery, has worked in the hospitality business her whole life, so she can easily read her customers to determine who would prefer to be on their own, and those searching for company.

“I hang out with my customers,” she said. “But that’s what it’s about –– they want to know about me, and I want to know about them, they want to know how I got here.”

So how did Berch get to The Montgomery? A few years ago, she was at a popular tourist destination in Mexico, meeting people from all over the world. She decided to return stateside, but as a huge fan of the coast, expected to wind up nearly anywhere other than her hometown of Starkville. As luck would have it, her dear friends, Jennifer and Lee Carson, both architecture majors from MSU, contacted Berch to ask if she would be interested in being a live-in host for their latest project, The Montgomery B&B. That was in March 2019.

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Top: Lyn Berch has spent much of her life in the hospitality industry. Her favorite parts of the B&B are getting to know her guests and cooking.

Usually, she'll throw in one good southern breakfast with biscuits and all the fixings, along with a Mexican breakfast, too; Right: Flowers greet guests as they arrive; Above: The backyard is one of Berch's favorite areas to spend time – aside from the kitchen – when it's not too hot.

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By May that year, the construction plans were approved, and work began. The owners before the Carsons had done several remodels on the 1837 raised cottage home, like overhauling the kitchen, but the Carsons needed to add a few tweaks to be more compatible for guests, like a covered walkway, so guests don’t have to worry about rain when checking in. The Carsons made several other changes, like putting in a fire suppressant system throughout the house, a “new stairway, four new bathrooms, a lot of painting, tankless hot water heaters, a lot of plumbing,” Berch added.

Berch was there for it all, going behind the contractors to clean up and get ready for the next project. Jennifer Carson took on the continual job of hunting auctions, antique stores and estate sales to find furniture from the period.

“Practically everything in this house is from the time period,” Berch said. “Jennifer did a great job going to auctions, estates constantly.

Plus, those half-tester beds we have upstairs, those are not easy to find.”

The renovations were completed and the B&B opened for business on Aug. 17, 2019, just in time for football season. By the end of the

renovations, there were four rooms available to guests. This year, the Carsons have started to remodel a log cabin right behind the main house, which will be available in time for the 2021 football season.

In a time of vacation rentals like Airbnbs or Vrbos, some travelers are still seeking that personal connection and experience that B&Bs provide. For Berch, getting to interact with and befriend her customers is her favorite part.

“They’re what makes me tick,” she said. “I don’t like to be here in this house if I don’t have customers. I mean, I don’t sleep good –– I don’t sleep at all.”

Whether her customers popped in for a bridal shower, a post-Christening luncheon, a wedding, or anything in between, Berch has a standing rule: Never say goodbye.

“We never say goodbye –– (it’s), ‘Until next time,’” she said. “I don’t tell any of my customers goodbye, and I think someone wrote (a review) and said, ‘What I remember is she never said goodbye. She would not tell us goodbye.’ It’s, ‘See you next time.’ And that means something to them, and it means something to me because I fall in love with my customers.” M

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