River City, TN June 2024

June - The Gentlemen's Issue

This month we salute all of the gentlemen in our lives and in our community who are making the River City a better place in many unique ways. From woodworking and winemaking to coaching, curating, dining and photographing, this issue celebrates a variety of local men who are sharing their talents and passions with the city we all call home.

In addition to embracing the slower pace and warmer temps that June signifies, we also celebrate Father’s Day and all of the father-figures who are working tirelessly in our lives and in our city. This occasion reminds me of a quote from Fred Rogers, “Anyone who has ever been able to sustain good work has had at least one person, and often many, who have believed in him or her. We just don't get to be competent human beings without a lot of different investments from others.”

So, to all the dads, grandfathers, bonus dads, fathers-in-law, uncles, mentors, coaches, godfathers, dog fathers, teachers, clergy and the guardian angel dads who are still ever-present: thank you for your investment in us. We are better because of you. You are our champions and our heroes - the ones we want to make proud. You listen to our dreams then meticulously help us plan and achieve them. You are the handymen who can fix just about anything from skinned knees and flat tires to broken hearts. You are the strong shoulders to cry on and the warm hugs in time of celebration. Keep doing what you are doing!

Cheers to you all on your special day and every day for the wisdom you impart and the legacy you leave in the hearts of those lucky enough to be in yours.

I am the luckiest one, Dad.

LINDSEY TONKIN, EDITOR

June 2024

PUBLISHER

Christian Owen | christian.owen@citylifestyle.com

EDITOR

Lindsey Tonkin | lindsey.tonkin@citylifestyle.com

MANAGING EDITOR

Jeannie Tabor | jeannie.tabor@citylifestyle.com

PUBLICATION DIRECTOR

Kit Garrott | kit.garrott@citylifestyle.com

PHOTO EDITOR

Bonner Morgan | bonner.morgan@citylifestyle.com

MARKET AREA COORDINATOR

Malise Culpepper | malise.culpepper@citylifestyle.com

STAFF WRITERS

Amy Birdsong Golden, Margaret Ledbetter

ADMINISTRATIVE ASSISTANT

Mary Demere

CONTRIBUTING PHOTOGRAPHERS

Sarah Bell, Sarah Voigt Photography; Dawn Carson, Houston Cofield

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Evan Deuvall

LAYOUT DESIGNER Andi Foster

inside the issue

Board-Certified, Fellowship-Trained Orthopaedic Surgeon

Dr. Cannon is a board-certified, fellowship-trained orthopaedic specialist in hand and upper extremity orthopaedics. He also focuses on general orthopaedics and is a member of the American Association of Orthopaedic Surgery and the American Society for Surgery of the Hand. Dr. Cannon received his medical degree from the University of Tennessee College of Medicine. He is a member of the volunteer faculty at the University of Tennessee Health Science Center and enjoys working with patients at the Church Health Center.

Areas of focus:

Elbow • Hand & Wrist • Sports Medicine • General Orthopedics

Dr. Cannon possesses a 4.9/5.0-star rating based on 516 reviews

ARTICLE BY KIT GARROTT | PHOTOGRAPHY BY BONNER MORGAN

Coach Duncan

In a candid conversation, Head Coach Rich Duncan shares his journey from building a startup football program at Berry College to leading the football team at Rhodes College in Memphis. Here, Coach Duncan reflects on his experiences and challenges as well as his vision for the program’s future.

YOU WERE A PART OF A STARTUP DIVISION III FOOTBALL PROGRAM BEFORE COMING TO RHODES. WHAT WAS THAT EXPERIENCE LIKE?

It was one of the most enjoyable experiences of my coaching career. Building a program from the ground up was a labor of love. We faced adversity, but it forged strong bonds among the players and coaches.

WHAT MOTIVATED YOU TO TAKE ON THE CHALLENGE OF BUILDING A NEW PROGRAM?

It wasn’t something I sought out initially. I didn’t know what to expect, but I stayed for ten years. It was a lot of work, but the relationships and experiences were priceless.

HOW DID YOU DECIDE TO COME TO RHODES?

Matt Dean, the Athletic Director at the time, reached out and asked me if I was interested and, you know, it just worked out after they had an interim coach and a spring season impacted by COVID. I was 52 or 53 at the time; if I was going to take another head coaching job, it was now. I always had my eye on Rhodes. I always thought this was a great place. I went to a small school in West Virginia. At Rhodes, I knew it was similar to my college academic experience. I grew up in a small Appalachian town, but I’ve lived in Boston, New York and Chicago and love living in more urban areas.

When I interviewed here, I told them I’m not a Ferrari. I’m a Chevy three-quarter-ton pickup truck. I’m just going to come and grind every day. It turns out that was what our program needed. With all of my heart, I love it here.

TRANSITIONING FROM BERRY COLLEGE TO RHODES, WHAT WERE YOUR GOALS?

Thanks to the great people at Rhodes, the transition was smooth. My immediate goals were to get to know the players and build a coaching staff. We had a short time to prepare for the season, but the support and dedication of everyone involved made it possible. And I knew there would be some work ahead of me. I knew it wasn’t turnkey. I was looking for a challenge.

DESCRIBE

YOUR FIRST SEASON AT RHODES.

It was a fun year because our players got to experience some success they hadn’t seen before. They weren’t really competitive in the previous fall season or during COVID. There was some growth, for sure. For the kids who were seniors when I took over, it was a leap of faith for them because there really wasn’t a long-term benefit for them. They knew that my role was to try and stabilize this program and see how competitive we can be. They were a great group of kids - I’m still really close with them now.

From a wins-and-losses perspective, that first season’s record is not what anybody is hoping for as an athlete. But, you know, we won three games and that was more than they won in a couple of years, so that was a big deal. And then, in year two, we were five and five. Then last year, we were six and four and lost two games in the last play of the game. We’ve had a shot at winning eight. We’ve made some progress.

WHAT HAS STOOD OUT TO YOU AS A COACH AT RHODES?

From the moment I arrived, I was struck by the number of really good people and kids who are here. The players are thirsty and they genuinely care. They were hungry to be led. I don’t think that’s different. People always ask about the difference between young people today and when I played college football in the 1980s. I don’t think kids are any different in 2024 than they were then. They want discipline, they want accountability, they want structure. They want to know the expectations so they can meet them. I think the only real difference is in their learning styles and methods.

The world has become much faster-paced, and information comes at a much faster pace in much smaller doses, so you have to adjust how you teach and present it in a modern way.

Rhodes is a beautiful place, but it’s never about the buildings; it’s always about the people. It’s always the folks you’re around who make a place special for you.

WHAT IS DIFFERENT ABOUT COACHING AT RHODES VERSUS YOUR PREVIOUS COACHING

EXPERIENCES?

A significant difference is most of my recruiting and coaching career has been on campuses where the students were from a three-hour radius. My teams were more regional and localized, whereas Rhodes is more national. Putting a locker room together with guys from all over the place comes with different challenges. We’ve got a player from Hawaii on our team; we’ve got a player from Massachusetts. You have to get to know one another a little differently and be more intentional in finding ways to get your locker room to connect.

If you walked into any athletics locker room and looked at how people from different socioeconomic backgrounds, ethnic backgrounds, geographic backgrounds can go into a locker room and become a team - it’s incredible to be a part of. That’s one of the beauties of Memphis. When I look at the Mississippi River, all the culture here, and the years of history, I feel connected to the city and the variety of people who live here and choose Rhodes.

OUTSIDE OF COACHING, HOW HAS LIVING IN MEMPHIS BEEN FOR YOU?

I love Memphis. It’s my kind of town: full of hustle, grind and great food. I enjoy the live music and dining scene. It’s tough not to like Memphis if you like those two things. My rooftop and condo overlook the pyramid and I love to ride the trolley.

People are surprised by Memphis. I think everybody has an idea of what Memphis is, whether they want to come to Graceland, Sun Studios or Beale Street. Then, all of a sudden, you get here and find out, wow, there’s so much more than whatever originally brought you here. It’s just my kind of city.

LOOKING

TOWARD THE FUTURE, WHAT ARE YOUR GOALS FOR THE PROGRAM AND THE TEAM?

Ultimately, I want every player to have the opportunity to win a conference championship and play in the national playoffs. I think that experience is the pinnacle for a Division III athlete.  I want my players to graduate and have success in their careers. I want to get ‘em to where they’re conference champions, they’ve played in the NCAA playoffs and they’ve earned a world-class education. We’ve done a pretty good job on the academic side. When I came into the program, I think we’d had 67 Academic AllConference players that year.

CONTINUED >

“With all of my heart, I love it here.”

“From the moment I arrived, I was struck by the number of really good people and kids here. The players are thirsty and they genuinely care... Rhodes is a beautiful place, but it’s never about the buildings; it’s always about the people. It’s always the folks you’re around who make a place special for you.” - Coach Duncan

And there’s a huge balance, right? Competitive athletes want to be great in all areas of life - their personal life, their academic life and their athletic life. People who are high achievers seek other high achievers. Our kids were hungry and thirsty for leadership, they were really seeking excellence in football. They felt like they had excellence at Rhodes in many other areas, but they just weren’t able to achieve it on the football field. We have the resources in place to achieve these goals and I’m excited about the future of Rhodes College football.

Coach Duncan’s journey is a testament to the power of hard work, perseverance and building solid relationships. As he continues to lead the Rhodes football program, his dedication to excellence and to his players - both on and off the field - will leave a lasting impact on campus and in the River City.

Photo by Dawn Carson

Wood

In the hands of a capable craftsperson, wood represents endurance, adaptability and authentic luxury.

ARTICLE BY CHRISTIAN OWEN | PHOTOGRAPHY BY BONNER MORGAN

Carter's warehouseworkshop on Cumberland Street in Midtown

The continued evolution of technology and mass production generates an ever-increasing appreciation for the sustainable, exclusive qualities of handcrafted goods such as custom wood furniture.

What began as a summer job during Carter Wolfe’s college years has evolved into a career dedicated to the art of woodworking. With the support of family and years of trial-and-error experience, Carter launched WolfePack in 2019. His wife, Liz, is a pharmacist but also speaks the language of wood because her grandfather is a long-time woodworking hobbyist. Liz’s parents gave Carter a set of antique tools that belonged to her grandparents and a few other key pieces of equipment. This humble start led Carter and the business to its present home, a warehouse-workshop on Cumberland Street in Midtown.

CONTINUED >

In addition to its natural appeal, wood’s adaptability is one of this medium’s fundamental attributes. (Pictured: a white oak burl cookie cut)

Working with the right cut and type of wood is, of course, pivotal to the process.

In addition to its natural appeal, wood’s adaptability is one of this medium’s fundamental attributes. Carter emphasizes that selecting wood is a personal preference and influenced by factors such as where the piece is going to be placed climate-wise. “Certain woods fluctuate more with humidity. Wood is always alive,” meaning, it is always expanding and contracting. In search of the perfect cut of wood, Carter and Liz have even driven across the country to acquire a slab of wood suitable to a project.

Growing conditions and environment also affect the appearance of each cut of wood. “Whatever soil the tree is planted in,” Carter explains, “it’s going to take on the properties of that soil. So, if it’s planted in light soil, and the composition includes a lot of sand and such, you might get lighter toned colors.”

Here are some of Carter’s favorite pairings of wood to produce quality furniture.

WHITE OAK: DURABILITY AND VERSATILITY

White Oak is a closed-grain, naturally strong wood, making it resistant to water and damage. It is known for its long-grain pattern type. Carter explains, “Unstained white oak has an elegant, natural tan color. When stained, because it is a straight grained wood, it delivers a rich, unified, even-coated appearance.”

Fun fact: White oak is what most bourbon barrels are made of for two main reasons. First, its closedgrain quality ensures the barrels are not going to leak when full, and, second, the charred white oak on the interior of the barrels contributes to the bourbon’s flavor and appearance.

BLACK WALNUT AND CHERRY: WORKABILITY

Black walnut is a softer hardwood, making it easier to mill and shape especially when creating live edge pieces. Black walnut’s natural color selection

Woodworking with antique cutting tools:

“With every pass of a tool, I know there’s been someone who has put a lot of heart into using each one.” - Carter Wolfe

consists of red, purple, orange and brown. In black walnut, figuring the ability of the grain in the wood to catch and reflect light can be flamed, curly or feathered. Figuring occurs when environmental factors such as wind, gravity or natural decay injure the tree, resulting in intricate patterns in the wood grain. Another type of figuring occurs when branches form a Y-shape and grow from the trunk of the tree. In live edge pieces, the more figuring, the more desirable.

Cherry’s appealing colors range from red to orange to brown tones. “I like to finish both black walnut and cherry with a hard wax oil such as Rubio Monocot. A finish like this will bring the natural beauty in the wood to life,” says Carter.

Fun Facts: Early colonial furniture makers in America called cherry “New England Mahogany” due to its darkening color with age, like mahogany. Black walnut shells have been used for many years to make dyes for wool and other fabrics.

Carter and his wife, Liz, launched WolfePack in 2019.

There are many variations within a category of wood to consider.

SOFT MAPLE: ORNAMENTATION

Soft maple is often found in ornamental aspects of furniture, such as drawer faces and smaller contrast pieces. Soft maple is a good accent color choice and pairs well with darker woods such as black walnut. It also tends to have more figuring than hard maple does. Carter says, “Its interesting figuring, such as curly or birds-eye elements, elevates and adds elegance to a piece.”

HARD MAPLE: ENDURANCE

Hard maple is mostly used for larger or whole furniture pieces such as tables, chests and chairs. Maple is another strong and water-resistant wood, making it ideal for furniture that gets a lot of wear and tear. It is normally free of vastly different color changes, giving it an innate, light tan color when finished. “The reason for this,” Carter says, “is because hard maple comes from the sap wood of the tree instead of from the heartwood.”

CONTINUED >

Hard “country” maple comes from both the sap and the heartwood of the tree and will contain darker and lighter tan colors when finished. Carter clarifies, “It can be rather difficult to eliminate splotching when staining maple, and for this reason I tend to avoid doing so unless using a gel stain instead of a water- based stain.”

Fun fact: Maple naturally contains antimicrobial properties that help kill and prevent bacteria. This, along with its durability, makes it ideal for cutting boards and kitchen counters.

Pointing to a naturally occurring lightning boltshaped mark in one of the massive black walnut slabs at their shop, Liz says she is intrigued by the storied markings vividly displayed in the contrasting tones of darker woods like black walnut.

According to Carter, the methodical steps of woodworking are part of a story as well, especially when working with antique cutting tools. “I think about the knowledge and wisdom each tool holds and have great respect for craftsmen who have used them before me. With every pass of a tool, I know there’s been someone who has put a lot of heart into using each one.”

“I think about the knowledge and wisdom each tool holds and have great respect for craftsmen who have used them before me.”

- Carter Wolfe

Carter's wife, Liz, is a pharmacist, but she also speaks the language of wood because her grandfather is a long-time woodworking hobbyist.

Liz’s parents gave Carter a set of antique tools that belonged to her grandparents.

Amanda Farmer and Shade Sullins

Photography by Kristy Dorman

ARTICLE BY JEANNIE TABOR | PHOTOGRAPHY BY BONNER MORGAN

CELEBRATING FIFTY YEARS WITH A BEAUTIFUL STORE EXPANSION AND NEW PRODUCT LINES

BABCOCK GIFTS

Brooks Terry, owner of Babcock Gifts, welcomed us into his newly expanded, beautifully appointed gift shop in Laurelwood Shopping Center. He was able to articulate what has made Babcock Gifts a special part of Memphis’ retail community for 50 years and counting.

“WE ARE

Q: HOW HAVE YOU PUT YOUR MARK ON THE BUSINESS?

A: We moved the business from its previous location on Poplar Avenue to Laurelwood Shopping Center in 2016. We have just completed the second expansion. Many lines have been added

ALWAYS LOOKING FOR WAYS TO ENHANCE OUR CUSTOMER EXPERIENCE.”

Q: YOU ARE ABOUT TO CELEBRATE BABCOCK GIFTS’ 50TH ANNIVERSARY. WHAT DOES THIS MEAN TO YOU?

A: What a great milestone for the company. This speaks volumes about the wonderful love, leadership and abilities of the previous owner. Buzzy Hussey owned the store for over 40 years. It says even more about our loyal customers who trust us to help them with their homes and gifts. To keep the tradition going, I purchased the store in the fall of 2016.

Q: WHAT IS IMPORTANT ABOUT THE HISTORY/LEGACY OF BABCOCK GIFTS?

A: When I was considering purchasing Babcock Gifts, the tradition and generational feel of the store was important. It was wonderful to meet customers who were in the store with their children doing a wedding registry and they had been registered here 30 years ago. The legacy of purposeful gift brands is wonderful.

and a few have been edited. We continue to serve the best customers that the South has to offer.

Q: WHAT ARE YOUR GOALS FOR THE NEXT TEN TO FIFTEEN YEARS?

A: We are working on refining the lines in our new space for the next several years. We are always looking for ways to enhance our customer experience, drive loyalty and make a good impression on the market.

Q: WE ARE EXCITED ABOUT YOUR STORE EXPANSION. WHAT CREATED THE NEED FOR MORE SPACE?

A: A couple of different things drove the expansion. We saw two of our national neighbors that served our wedding customers leave the market. At the same time our next-door neighbor decided to expand due to their growth. I was convinced that we might not ever see contiguous space available again.

"We are working on refining the lines in our store for the next several years."

Q: WHAT ARE YOUR BEST SELLING ITEMS?

A: China will always be a bestseller because of weddings. Everything for entertaining is very popular.

Q: HOW DOES THE EXPANSION BENEFIT YOUR CUSTOMERS?

A: They will see lines we have not carried in the past, including Smithey Ironware cast iron cookware, Messermeister chef knives, Breville countertop appliances and Mason Cash mixing bowls. Our customers will have more options than they have had in the past. We have expanded the offerings in some of our most popular brands, including Annieglass, Beatriz Ball and Terrafirma Ceramics. We are also now able to carry some larger, one-of-a-kind wooden and ceramic sculptural pieces.

Q: HOW DO YOU DEFINE SUCCESS?

A: Success means happy customerscustomers who we know by name. It also means being able to positively affect the lives of our customers and our internal team, having a staff that is happy and performing at peak levels and knowing that our customers are returning and recommending us to their friends.

Q: BABCOCK LOOKS LIKE IT IS EXTREMELY SUCCESSFUL – TO WHAT DO YOU ATTRIBUTE THAT?

A: Babcock Gifts is successful and that is a gift from the city we serve. It is the ability to treat each other with respect and have fun in the process.

"Success means happy customers." - owner Brooks Terry

sales team tries to make each visit successful for the customer.

Babcock's

New lighting enhances the overall store aesthetic.

“WHAT A GREAT MILESTONE FOR THE COMPANY”

Q: STAFFING – YOU HAVE A LOYAL STAFF OF FAMILIAR FACES. HOW HAVE YOU RETAINED THIS GREAT STAFF? WHAT VITAL ROLE DO THEY PLAY IN YOUR SUCCESS?

A: The staff is wonderful. They are naturally customer service oriented and this is a part of who they are every day. They know our customers, like to interact with them and try to make each visit successful for the customer. People are always laughing. The staff members are family.

Q: WHAT DO YOU LIKE TO DO WHEN YOU ARE NOT WORKING?

A: I work a lot. When I have time off I like to hike, play with the dogs and have dinner with family and friends. I am married to the best guy in the world. We like to travel when we can.

ARTICLE BY KIT GARROTT

PHOTOGRAPHY BY SARAH BELL, SARAH VOIGT PHOTOGRAPHY

Charm Crafting Irish

DJ NAYLOR BRINGS A TASTE OF DUBLIN TO MEMPHIS WITH BOG & BARLEY

A peek inside one of Bog & Barley’s signature “snugs,” a concept that dates back to the late 1800s in Ireland

Nestled in the Regalia Shopping Center is Bog & Barley, a polished, 9,000-square-foot Irish pub and restaurant that seamlessly blends Irish tradition with Southern hospitality. With a vision fueled by passion and a desire to create something truly remarkable, owner DJ Naylor sat down with us to share insights into Bog & Barley’s unique journey.

The moment you walk through the doors, you are transported to Dublin. The entry leads to a patiolike dining area with a fireplace and beautiful stonework that encourages leisurely lunches. As you step into the main dining room, you can’t help but look up at the soaring 38-foot ceilings and carefully curated Irish décor. From the start, Bog & Barley was DJ’s dream project. “I wanted it to be something very special. It was a bucket list project.”

For inspiration, DJ naturally looked to his home country. “Café en Seine in Dublin is a restaurant that came up in the conversations when we were making plans. I wanted to build something that would take you out of Memphis. A lot of people say, ‘Hey, I don’t feel like I’m in Memphis. I feel like I’m in New York or London or Dublin.’”

DJ and his team worked with O’Donnell O’Neill Design in Dublin through a detailed process to finetune their vision and bring Ireland to Memphis as authentically as possible. “We sent them lots of videos and information, but they’ve never been in the building. They robotically measured every crevice.”

The first room of the restaurant evokes a comfortable cafe vibe.

But the deciding factor throughout the design process was, surprisingly, the ceiling. “Every decision was predicated on the ceiling height. Ceiling heights drove the bar. The ceiling heights drove the whiskey lounge,” DJ recalls. It’s easy to see why the ceilings drove the design. The dining areas and main bar somehow balance the vastness of the space with intimate dining booths, tables and bar seating. Every piece of the bar and restaurant was built in Ireland, shipped to Memphis and assembled on-site.

As DJ toured us through the restaurant, he gestured toward two sectioned-off areas near the main bar. “Now you know about the snugs, right?” he asked excitedly, regarding the spaces reminiscent of a bygone era. “So, they were designed back in the olden days of Ireland when women couldn’t be at the bar with the men. You would drop your wife or girlfriend off in one of these. All the guys would be at the bar and the women would be in here. They’d still get service, but the door would be closed so the men couldn’t see them. It was a little speakeasy for the women.”

DJ’s attention to detail is evident in every aspect of the establishment, from the custom-built interiors to the carefully curated menu featuring Irish classics. As DJ shared anecdotes  and insights into the design and construction process, it was clear that Bog & Barley transcends mere business—it’s a labor of love, a testament to DJ’s vision and unwavering dedication to crafting something truly exceptional, rooted in his homeland of Ireland.

Head upstairs to the whiskey bar and intimate seating.

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Upstairs, leather booths and moody decor encourage a slow slip of whiskey while you watch the game.

“Every decision was predicated on the ceiling height. Ceiling heights drove the bar, the whiskey lounge - everything.”  - DJ Naylor

With a few signs and wall hangings dating back to the 50s, the bar not only transports you to another place but also to another decade entirely. “The décor pieces have been around for a long time. Some of these mirrors and signs are probably 30, 40, 50 and 60 years old.”

From the intricately designed whiskey rooms to the cozy snugs inspired by traditional Irish pubs, every aspect of Bog & Barley reflects DJ’s passion for authenticity and excellence. But Bog & Barley is more than a restaurant—it’s a versatile space for hosting private events and commemorating special occasions. With a capacity of 268, Bog & Barley truly is a gathering place for the community.

DJ plans to expand the space with the addition of two private rooms inspired by his extensive Irish whiskey collections. “One of the rooms is going to be the Macallan room and the other will be the Middleton room. There will be two whiskey collections - authentic, legitimate collections,” DJ explained, his enthusiasm palpable as he describes the forthcoming rooms that will enhance the already special place where Irish tradition meets Memphis hospitality in the most delightful way possible.

A few decor pieces and wall hangings date back to the1950s.

HOUSTON COFIELD

PHOTOGRAPHING IDENTITIES OF THE AMERICAN SOUTH

ARTICLE BY AMY BIRDSONG GOLDEN

PHOTOGRAPHY BY HOUSTON COFIELD

Jelly Roll for ZEITmagazin, Nashville, TN, 2023

Memphian Houston Cofield has the ability to make time stand still. A photojournalist by trade and artist by design, he spends time between commissions for the likes of  The New York Times,  Oxford American, Vice and  Garden & Gun magazine and creating artwork for museums, galleries and collectors.

In the tradition of Southern storytelling, his work explores the mythology, fiction and folklore that embody the American South. It’s more than just “little scenes in a rectangle,” he muses.

“I’ve been thinking more lately about the content in my imagery and why I’m drawn to what I photograph. I think the subjects in my pictures are a glimpse into a sort of timelessness that the universe offers up  if you’re looking for it,” Houston explains.

CONTINUED >

A Snake Named Woohoo for The New York Times Magazine, Clinton, MS, 2020

Untitled, Reform, AL, 2023

Mom's Salt & Pepper Shakers, Memphis, TN, 2019

“I consider myself an observer and have been a visual learner since I was a child. In the process of training my eye to see a certain way, I am simultaneously training myself to react to a specific internal logic or narrative. What I love about photography is that every picture presents a fiction. The image is a reflection of the person making the image, their beliefs about the world, photographic influence, and the internalized, sometimes subconscious, fictions we tell ourselves,” says Houston.

See more of Houston’s work @houstoncofield @houstoneditions

To order artwork, visit houstoncofield.com/prints

Mark your calendars for a group show at Southside Gallery in Oxford, Mississippi entitled “Fruit.” Plan your Summer roadtrip from June 6 - July 6. southsidegallery.com

Mimosa, Austin, TX, 2019

Sunshine Band, Memphis, TN, 2018

1 Life, Wickliffe, KY, 2017

MIDTOWN

3050 Walnut Grove Rd. Memphis, TN 38111 (901) 458-8000

GERMANTOWN

9155 Poplar Ave. Suite #25 Germantown, TN 38138 (901) 624-6773 CORDOVA

7980 Fischer Steel Cordova, TN 38018 (901) 754-6161

NEW TO ME TENNESSEE

NEW TO ME TN is your local Memphis online destination for upscale furniture, lighting, rugs, art and accessories. We can help you find the perfect pieces for your home or sell the pieces you are replacing when redecorating or downsizing.

New To Me TN would like to introduce our new consultant Lizzie Campbell. Her love of antiques and interior decor and Ashley Baine's expertise are certain to make your shopping and selling experiences even more seamless.

You can shop directly from our site, Newtometn.com. There you can sign up to receive emails about our newest drops. You can also follow us on Instagram V@newtometn

Photography by Bob Bayne

POOLS

LISTEN TO LIVE MUSIC, SIP WINE OR HOST AN EVENT IN SHELBY COUNTY WINE COUNTRY!

Delta Blues

Winery

ARTICLE BY JEANNIE TABOR PHOTOGRAPHY BY SARAH BELL, SARAH VOIGT PHOTOGRAPHY

Located in a beautiful wooded setting in Lakeland, Tennessee, Delta Blues Winery (DBW) offers wine tastings, live music and an event venue unique to the greater-Memphis area. DBW was named by owner Jerry Michie to represent all that there is to love about the Delta: warm people, charming architecture, fertile land, rich music and, of course, food and wine!

Open Wednesdays, Thursdays and Sundays from 12 to 5 p.m. and from 12 to 7 p.m. on Fridays and Saturdays, DBW boasts a vast array of wine, beer and cider to taste and enjoy. The wine offerings include light, dry white wines similar in taste to sauvignon blanc, dry reds similar to pinot noir, semi-dry whites and rosés as well as fruit-forward sweet wines. The wines are blended on-site starting in the wine tasting laboratory, where Jerry and his daughter Angela tinker with the recipes. Next, the juice is stored in large vats, where it continues the fermentation process. Lastly, the wine is bottled, corked, sealed and labeled in the facility’s modern bottling room.

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"The winery is well equipped, immaculately clean and as well organized as any in the Napa Valley," says Bob Turner, pictured here.

Memphian Bob Turner, a successful Napa Valley winemaker in the early 2000s, was introduced to DBW by the head buyer at Buster’s Wine and Liquor. After closing his California-based wine business and moving to Memphis, he soon missed winemaking and wanted to produce a small batch of rosé for his own enjoyment. “After meeting Jerry and his team, I knew it was a perfect fit to produce my rosé, named “Encore” by my wife Shirley. The winery is well equipped, immaculately clean and as well organized as any in the Napa Valley. Developed in a beautiful pastoral setting, Delta Blues Winery is a part of the greater-Memphis food and wine culture and perfect for special occasions.”

DBW offers a variety of settings for celebrating special occasions. Weddings are often held in the lakeside pavilion. The winery tasting room, dock, stage/ amphitheater, vineyard and surrounding wooded area are also utilized for events. Live music by local bands and musicians is performed most Friday nights from 7 to 10 p.m. as well as Sunday afternoons, either in the pavilion or on stage in the amphitheater. Bring your own chairs and blankets and enjoy an outing in Shelby County’s very own wine country this summer. Cheers!

Owner Jerry Michie is involved in every aspect of the business.

Welcome Bonner

ARTICLE BY CHRISTIAN OWEN

Introducing River City

Lifestyle’s new photo editor, Bonner Morgan

Bonner Morgan has been taking professional photos for over a decade. While capturing her clients’ individuality through profile photography is her favorite form of the art, she wields a camera with skill in any setting. On our first River City shoot, I asked her to take pictures inside a chicken coop (hence, our May cover girls, two Buff Orpington Hens), which she did with grace – a trooper!

Bonner is a native Memphian. She lived in St. Louis while attending her college alma mater, Washington University. She and her husband, Worth, married mid-pandemic and share a passion for our city.

At home, Bonner and Worth have a rambunctious Jack Russell Terrier, Leo. Bonner loves conquering the latest New York Times crossword puzzle, talking Worth into playing yet another board game, and baking. Homemade bread is a close second, but her undeniable specialty is cheesecake.

Join us in welcoming Bonner to the River City Lifestyle team!

Bonner Morgan

DAVID LUSK GALLERY

97 Tillman . Memphis

FREIDA HAMM

Orchard In Bloom With Red Church , 2006, oil on paper, 36” x 35”

David Yurman

John Hardy

Gurhan

Roberto Coin

Elizabeth Locke

Monica Rich Kosann

Penny Preville

Hulchi Belluni

Raymond Yard

Antique Jewelry

Mednikow Diamonds