june 2015

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Town&Gown June 2015

40s and 50s Inspired Fashion Mouth Watering Breakfast Foods Inside Columbus' Amzi-Love Home

In this Issue Home, Garden and Lifestyle from around Mississippi 10 Calendar of Events

13 Who we’re loving

14 Wishlist

16 What we’re loving

39 Dear Mom and Dad... A preview of some of Mississippi's most popular summer camps


Exploring Ocean Springs, Miss. The Greenhouse on Porter

48 Fantastic hats and where to find them

52 The Homestead Education Center

56 Taste and Toast: Breakfast




Made in Mississippi: D'Evereaux Foods in Natchez Miss.

Columbus' AmziLove Home.

Back to Basics: Canning is now easier and more popular than ever!


60 Book Reviews

72 Events


Doesn't Lisa Bynum's overnight oatmeal look delicious? Just because the kids are out of school doesn't mean it's time to skip breakfast. Turn to page 52 for more great breakfast ideas.




Town&Gown June 2015


been owned by only one family since its construction in the 1800s..


CoverAmzi-Love home in C olumbus, Miss. The house has


on the cover.On. the This beautiful cross and ivy are located at the

40s and 50s Inspired Fas


Mouth Wateri ng Breakfast Foo ds Inside Colum bus' Amzi-Love Home

Follow us on Instagram to see more shots from our photo shoots, articles from our current issue, our Friday Faves and so much more!


@townandgownmag JUNE 2015 | 5

A Product of Horizon of Mississippi P.O. Box 1068 | Starkville, MS 39760 www.townandgownmagazine.com

{ staff } Don Norman | publisher - sdnpub@starkvilledailynews.com Camille Watts| editor - editor@townandgownmagazine.com

{ account executives } Sarah Elizabeth Tyner - sarahliz@townandgownmagazine.com

{c o n t r i b u t o r s } lisa bynum susan o'bryan

{wr i t e r s }

clint kimberling joe lee richelle putnam

{p h o t o gr a p h e r s } laura daniels keats voges-haupt raeley stevens

{fa s h i o n s p r e a d }

divian connor - photgrapher madelen greer - hair annedrea mcmillian - hair annaleigh whitney - hair merle norman luna bella - makeup

{ stylist }

elizabeth burleson

{p a ge d e s i gn } camille watts

{a d v e r t i s i ng d e s i gn} chris mcmillen

Reproductions in whole or in part,without written permission,is strictly prohibited. No responsibility can be assumed for unsolicited manuscripts, articles or photographs. We reserve the right to edit submissions before publication. Town & Gown is a free magazine published monthly and distributed in and around Starkville and the Golden Triangle area. Subscriptions are available for mail customers. For subscriptions or inquiries,write Town & Gown Magazine, P.O. Box 1068, Starkville, MS, 39760, or call 662.323.1642.


JUNE 2015 | 7

Letter from the


For our Readers Subscribe

Even now that I'm completely out of school I still think of June as the perfect summer vacation month. Gone are the days when I could just up and leave on a Wednesday when I get that travel itch. Now I must rely on you, my readers, to help satisfy my no-travel-woes. Any and all vacation photos are welcome! If you are looking for a place to send the kids this summer check out page 39 for some suggestions. Plus since there is now time for breakfast in the morning (in theory) our wonderful cook has whipped up some healthy and quick breakfast recipes. My favorite has to be the overnight no-cook oatmeal. Speaking of food if you are feeling a bit tired of your go-to Sunday restaurant you might want try the Lion Hills Center. It used to be the Columbus Country Club, but it is now owned by EMCC and houses their culinary department. If you're feeling really adventurous try your hand a canning some veggies this month. We've included several great recipes ranging from easy to hard. I, for one, will be elbows deep in boiled tomatoes soon enough and honestly can't wait. I grew up canning and it has become one of my favorite things to do with my family over the years. Mississippi has plenty to offer if you don't want to go off on a long, expensive trip. If you head south towards the beach be sure to stop by the Greenhouse on Porter and say hello for me and don't forget to send us a postcard.

Camille Watts

Get Town and Gown Magazine delivered right to your doorstep! Subscribe for $48 a year, $26 for six months or $6 for one time. To order call 662-323-1642 or email info@townandgownmagazine.com.

Announce your engagement or wedding with us! January is our Bridal issue! Wedding and engagement announcement pricing is listed at townandgownmagazine.com. Submit 15-20 wedding photos to info@townandgownmagazine.com for review to be featured in Town and Gown Magazine.

Events Town and Gown Magazine would love to be at your next event. If your organization or business is having an event please email info@townandgownmagazine.com a month before event date. We cannot promise we will be at all events, but we will try!

If we missed out Send us your event photos with names from left to right (if available) and a brief description of event to info@townandgownmagazine.com or mail or drop off a disc to 304 Lampkin St., Starkville, MS 39759.

Give a Town and Gown! Town and Gown Magazine offers gift cards for subscriptions. Call us at 662-323-1642 to order. Pricing listed above under subscription.

Previous Issues Miss an issue? We can ship a copy of any previous issue to you for only $6. Call us at 662-3231642.


come sweat with us this summer! 116 East Main Street • Starkville, Mississippi • 662-323-0929 Store Hours: Monday- Friday 10:00am - 5:30pm Saturday 10:00am - 5:00pm

www.midtownpilates.com • 662.722.1038 • 100 Russell Street Ste. 18

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Danny and Diane Alexander of Starkville announce the engagement of their daughter, Mandi Danielle, to Stephen Anderson, son of Jon and Patricia Anderson of Jackson, Mississippi. Ms. Alexander, a graduate of Mississippi State University, is a Senior Community Director at March of Dimes in Memphis, TN. Mr. Anderson, a graduate of Mississippi State University, is a Financial Advisor at Raymond James in Memphis, Tennessee. The couple plans to wed July 25, 2015 at the Chapel of Memories on the campus of Mississippi State University.


Nature Kids: Bats, Bees, Butterflies, and Birds Monday, June 1st - Friday, June 5th Designed for our campers who aren’t ready to go the full day yet in the hot sun, Nature Kids campers explore their natural world through language, outdoor adventure, and plants. This year our three rotations include: Spanish - songs, arts, and language lessons focused on Bats, Bees, Butterflies, and Birds! Helpful Herbs - learn all kinds of uses for herbs growing right under your feet and create useful products. Outdoor Adventure - Build a bat house, visit the bee hives, learn about the birds in our area, and plant a butterfly garden Ages: 3 years - 6 years old Hours: 9am - 1pm - Parents come at noon and kids are welcome to swim with adult supervision. Parents may team up to watch other children, but no more than three kids to each adult. Dangerous Boys Camp Monday, June 15th - Friday, June 19th As the parent of two boys, and the former teacher of lots of hyper young men, I believe boys need a certain set of experiences that they no longer receive in our culture. Boys need to learn to take risks within a safe container of apprenticeship. They need to learn real skills that are really useful. Boys need to feel like they have accomplished something “dangerous” outside of a video game. This year we welcome counselor Patrick Gibson, outdoorsman and father of two children. He will lead the boys in one of the three rotation called Into the Woods Survival. Alison Buehler will be teaching The Science of Explosions, and outdoorsman Jarrat Baker will rejoin us this year to teach Primitive Skills. Ages: Entering 1st grade - Entering 6th grade (Campers will be split into three groups by age) Drop Off and Pick UP: Camp begins at 9am. Campers may be dropped off at 8:45 and must be picked up no later than 3pm. Farm Camp Monday, June 22nd - Friday, June 26th Bring back the tradition of sending the kids to the farm this summer. Farm camp is full of hands on, agricultural adventures. Campers rotate through three stations each day: Animal Husbandry, Food and Garden, and Natural Arts. We believe it is important for all children to know where their food comes from, how to produce and preserve it, and how to reconnect with their natural world. Ages: Entering 1st grade - Entering 7th grade (Campers will be split into three groups by age)

who we’re loving lately • Our favorites on Instagram and Twitter • www.instagram.com/townandgown

Mars Curiosity Rover • @marscuriosity • http://www.curiosityrover.com Unofficial, un-retouched (except possible resizing) photos from the Mars Science Laboratory. Let's face it, we might never be able to afford to road trip (space trip?) to Mars ourselves so the Curiosity Rover's Instagram is the next best thing!

Serkan Demirci • @sserkan34 • http://www.serkandemirci.net This professional photographer from Turkey makes heavy use of filters, but you can see the end result for yourself. Landscape shots intersperse with shots of city skylines and architectural landmarks.

US Department of the Interior • @usinterior • http://www.doi.gov/index.cfm Not able to travel this summer? Follow the US Department of the Interior and it's almost like you can. The department is in charge of protecting America’s natural resources and heritage. Photos from Alaska to Florida show up on their instagram page. It's also a great account to get travel ideas for the future.

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Father’s Day Wishlist Aspen Bay 116 E. Main St Starkville, MS 662.320.8476

L.A. Green 117 E. Main St Starkville, MS 662.324.6208

L.A. Green 117 E. Main St Starkville, MS 662.324.6208

Susan’s Hallmark 100 Russell St Starkville, MS 662.324.0810


Thyme 402 Lampkin St Starkville, MS 662.323.5979

Last Man Standing 103 N. Lafayette St. Starkville, MS 662.341.1592

Father’s Day Wishlist Aspen Bay 116 E. Main St Starkville, MS 662.320.8476

Thyme 402 Lampkin St Starkville, MS 662.323.5979

Susan’s Hallmark 100 Russell St Starkville, MS 662.324.0810

Aspen Bay 116 E. Main St Starkville, MS 662.320.8476

L.A. Green 117 E. Main St Starkville, MS 662.324.6208

Last Man Standing 103 N. Lafayette St. Starkville, MS 662.341.1592

JUNE 2015 | 15

what we’re loving lately The perfect items for your perfect road trip

Floppy hat

What's a beach trip without a great, big f loppy hat? Channel your inner southern lady at the beach while keeping your face out the sun.

slip-on shoes

power cup charger

Never run out of batter power for your laptop or DVD players. This portable power cup charger is able to charge two laptops at once hopefully keeping all your passengers happy.

wrapper Blanket

No matter who you're traveling with there's always that one person that likes it to be the temperature of an igloo. Ensure that you always stay warm by bringing a wrap or a blanket or both!


Traveling is no time for uncomfortable shoes. Grab a pair of classic, comfy slip-ons like these Bensimon tennis shoes and you won't waste any time putting them back on when you need to get out of the car to stretch your legs.

sunscreen powder

This water resistant, broad spectrum sunscreen makes protecting your skin easy, 365 days a year. Perfectly portable and easy to reapply, it offers powerful SP F 50 UVA/UVB protection with sheer, natural-looking coverage. Comes in three colors.

colorful duffel bag

Whether you are going by train, plane or automobile finding your luggage quickly is always high priority and with a bright and colorful duffel like this one by Roxy you will always be able to spot it quickly and begin your adventure.

lift • tone • burn Coming to Starkville!

pure barre 87-5 Cotton Mill Drive • Starkville

Wildsam Field Guides

Wildsam is a series of American field guides that are packed with local lore, interviews, memoir, hand-drawn maps, and personal essays.. Equal parts travel guide and tribute, the field guides suit both weekender and native. Event after your trip you'll want to hang on to these! JUNE 2015 | 17

LASIK Surgery No-Stitch/No Needle Cataract Surgery

Glasses & Contacts

“Your healthy vision is important. At the Eye & Laser Center of Starkville, we are committed to your eye care needs, from annual exams and glasses to LASIK and cataract surgery.”

Refractive Lens Exchange

Dr. Jim Brown

Eye Exams Therapeutic Eye Care

Multi-focal Lenses Available Toric Lens Implants for Astigmatism

Jim Brown, MD, FACS Al Lucas, OD


662.320.6555 • 100 Walker Way • Starkville, MS


Made in Mississippi: D’Evereux Foods Story by Joe Lee Photos submitted


ou might not recognize the name D’Evereux Foods, but you’ve probably sampled their hot sauces if you’ve enjoyed a meal at The Veranda of Starkville. Natchez native Ashleigh Aldridge said her business actually began as a rainy-day weekend project. “This was spring 2010,” said Aldridge, a graduate of the University of Louisiana-Monroe with a degree in marketing and management. “One of my dad’s friends dropped off a five-gallon bucket of peppers and taught my brother how to make hot sauce. (Eventually) my dad had a pepper sauce recipe but no company. He put up the money, and I run the company. It’s a family business – he comes in on Saturday and helps out – but I am here six days a week.”

Lots of folks in this part of the country love hot sauce, so there’s plenty to choose from at the supermarket. Aldridge, though, said she’s selling a gourmet product that enhances your food rather than blistering your mouth. “Rouge is my best seller and the original sauce that was made and sold,” she said. “It’s made from Pequin and Chile D’Arbol peppers, and they’re dried instead of fermented, so you get the heat in the back and the flavor in the front. “Santome is a French word for ghost, and this sauce is made with ghost peppers (the fourth-hottest pepper in the world; we only use a little of it). We make it with lime juice – it’s a touch milder than the Rouge sauce. You really get the lime juice and a roasted pepper flavor. “Fermente is a made-up word by my dad,” Aldridge said. “It’s a fermented sauce made from cayenne peppers. It’s twangy and vinegary, but mild and can be used as a salad dressing – it’s all about flavor, and a little about heat.” “Ashleigh and I are both from Natchez, and another friend from there had given me a 20 | TOWNANDGOWNMAGAZINE.COM

bottle of it at Christmas,” said Veranda owner Jay Yates. “I really liked it – it’s different, with more of a pepper flavor and not as much vinegar – and the first case went quick and we got more in. Our cuisine runs from Cajun to southern soul to creole, so it’s great on our food and we’ve gotten great comments from customers. We love using Mississippi products.” Despite being in existence less than a year, Aldridge has already found a home for D’Evereux products at nearly 100 retailers in eighteen states and two countries. “There are 34 cities in Mississippi (on board),” she said. “I could cold-call all day along. I send out samples to restaurants. I do trade shows – I went to the Fancy Food Show in New York City to scout it out and see if I could keep up, and I took part in Americas Mart Atlanta International Gift & Home Furnishings Show. That’s one of the biggest wholesale shows in the country – 60,000 people attended. You sell to the stores, and then they order (your product).” “This is her baby. She makes all the decisions, really puts the work into it,” said Melissa Brown, wholesale manager at Fat Mama’s Tamales of Natchez and a friend of Aldridge who has watched D’Evereux Foods develop from the beginning. “She’s making calls and going to shows, picking up wholesale customers as well as selling to retail customers. For her being so young and what she’s accomplished so far, I think

she’s going to do real well.” Aldridge has an entire food line coming next year that will include two more sauces, hot jams (including strawberry jalapeño), and oils and vinegars. She made a splash selling D’Evereux products at the Everything Home and Garden Expo in Starkville and will soon have her sauces in Starkville and West Point locations. They’re available now in Tupelo, Greenwood, Jackson, Meridian, and all over the Coast. “Make sure you’re doing what you want to do, when you launch a

small business,” Aldridge cautions to prospective entrepreneurs. “When you are the plumber and salesgirl and cleaning lady and accountant and everything else, you don’t sleep a lot. The time commitment and the lifestyle you’ll lead are completely different from what you may think.” Like D’Evereux Foods on Facebook, and visit online at www. devereuxfoods.com. Gift packs are available as well as individual bottles of hot sauce. When you’re in Natchez, visit the retail store at 312 Main Street. JUNE 2015 | 21


A peek inside Columbus' Amzi-Love Home Story by Clint Kimberling Photos by Laura Daniels Sid Caradine III, owner of the Amzi-Love House in the Columbus Historic District, speaks about the history of his family’s home with the knowledge and confidence of an experienced genealogist. He rattles off names, dates, and war experience as though he may have an advanced degree in the subject. But he assures me these are just things he’s known all his life. He explains that, in his family, “we always knew who fought in what war and who our grandparents and great grandparents were. And now it makes me smile when I see TV commercials for various genealogical services because I think it’s about time people figured out who they were and where they came from.” Caradine’s great-great grandfather, Major Amzi Love (Sid pronounces it ams-eye), built the home in 1848 for his bride as a surprise. The cottage was built on his property of his parent’s home. Since that time, the home has never been owned outside of the family. Caradine is a 7th generation owner, who inherited the home from his mother in 1981. Amzi Love had six children—five girls and one boy—and the last born daughter was the only sibling to ever have children. Annie Love, Sid’s great grandmother, was able to pass the house down through the family. In fact, Sid is the first male in over 100 years to live in house. Major Love’s five daughters found themselves

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living alone in the house after both parents met early deaths. The daughters were forced to pay a guardian fee of $5000 imposed by carpetbagger administrators. The fine stated that for the girls to live on their own they had to demonstrate the “where-to-all� to take care of home. Caradine refers to this as a thinly veiled attempt to try to squeeze them out and seize the home. All the women were graduates of the Columbus Female Institute (the forerunner to MUW) with industrial arts degree and in a scene that Caradine describes as something out of the book Little Women, the Love sisters put their degrees to use in order to pay off the fine. They were able to make and sell lace, bedspreads and rugs; they gave music lesson, taught school and just about anything else they could to bring money in. Eventually the fine was paid and the home stayed in the family It is this tenacious and independent spirit that Sid Caradine prefers to showcase at his home’s stop on the pilgrimage tour. The tours he gives today, in period costume, focus on how his great grandmother and great aunts fought through the reconstruction period to keep the home. The home remains relatively unchanged from 26 | TOWNANDGOWNMAGAZINE.COM

JUNE 2015 | 27

those days. Caradine says, “The house still looks like it did when I inherited it from my mother right down to the furniture and pictures on the wall. It’s authentic.” Sid allows that there has been one small update to the kitchen. In 1923 what Sid refers to as the “new stove” was added and he tells me cooking on it is one of his favorite things about the house. “It really is like a museum, like stepping back in time,” he says. Sid now spends his downtime as a fly fishing and certified casting guide. He and his wife Brenda also owns the Lincoln House which was Amzi Love's father's carriage guest house. The Lincoln home has been converted into a bed and breakfast that Brenda manages. Caradine actually won an award from the Mississippi Heritage Trust for proper restoration of the Lincoln Home. Besides giving tours and cooking on the “new stove,” Sid tells me one of his favorite things about the house is the family artifacts that surround it. “I like looking at the portraits on the wall, to really see the family come to life. And reading family letters really brings house to life. All of it really gives me strength and encouragement as my ancestors were all fine Christian people.”


Back to basics: Canning is now easier and more popular than ever Story by Camille Watts Recipes and photos provided by Jarden Home Brands


anning and preserving food has always been a part of our culture. It used to be that people would put up for the winter because there was no other option. If you wanted summer vegetables in the wintertime you had to portion them out in the summer and freeze, can or pickle them. Now days people do it for the fun (yes, it can be fun) and the health value. Store-bought canned foods are packed with salt and preservatives that help the food inside have a longer shelf life. With at home canning there's no need for all of that salt. There are two types of canning that you can do at home. The first is water bath canning. Water bath canning is the best for high-acid foods such as fruits and their juices, jams, jellies and salsas. The second type of canning is pressure canning. Pressure canning is usually used for vegetables, meats, poultry and seafood. The pressure canning method heats the contents to 240 degrees F which eliminates the risk of food-borne bacteria. While these methods may sound scary or overwhelming, canning is actually a simple and fun project in which the whole family is able participate. If you are new to canning here are a few recipes for you to try out.

Ginger Pear Preserves Recipe Ingredients: 5-1/2 cups finely chopped cored peeled pears (about 8 medium) Grated zest and juice of 3 limes 2-1/3 cups granulated sugar 1 Tbsp freshly grated ginger root 7 Ball速 (8 oz) half pint glass preserving jars with lids and bands


1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 2. Combine pears, lime zest and juice, sugar and ginger root in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mix-

ture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed. 3. Ladle hot ginger

pear preserves into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 4. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Kiwi Daiquiri Jam Ingredients: 2 cups crushed peeled kiwifruit (about 5 medium) 2/3 cup unsweetened pineapple juice 1/3 cup lime juice 6 Tbsp Ball® RealFruit™ Classic Pectin 3 cups sugar 1/4 cup rum 3 drops green food coloring, optional 4 Ball® (8 oz) half pint glass preserving jars with lids and bands

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 2. Combine kiwifruit, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can

not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum and green food coloring, if using. Remove from heat. Skim off foam if necessary.

4. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

3. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band until fit is fingertip tight.

5. Quick tip: for even more tropical flair, add flaked coconut with the sugar to the fruit and juice before returning to a full rolling boil.

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Fiesta Salsa Ingredients: 9 cups fresh tomatoes, finely diced (4 lbs or about 12 medium) 6 tbsp white vinegar (5% acidity) 1. Preheat your empty jars 2. Remove inner pot from appliance. Remove rack; set aside. Fill inner pot with warm tap water to fill line. Return inner pot to appliance. Place rack back into inner pot. Place empty jars onto rack in inner pot. Set preserving lids and bands aside in your work space. Close and lock appliance lid. 3. Press preheat button, then press start. The red pre-heating light will illuminate, and the appliance will begin pre-heating your jars. In the meantime, you can start making your salsa. Jars will be pre-heated when the green ready light is flashing. Keep jars in appliance, with lid closed and locked, until ready to fill

1/2 cup Ball速 brand Fiesta Salsa (mix well before measuring) 4 Ball速 brand Pint (16 oz) Glass Preserving Jars with Lids and Bands

with salsa. 4. Combine tomatoes, vinegar and ball速 brand fiesta salsa mix in a large saucepan. 5. Heat to a boil. Reduce heat and simmer for 5 minutes. 6. Unlock and open appliance lid. 7. Remove one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot salsa into hot jar, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe any salsa from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto rack in inner pot. 8. Repeat step 2 until all jars are filled with salsa and returned to

inner pot. Close and lock lid. 9. Press salsas then press recipe 3. Press start to begin preserving. 10. The appliance will start sensing your recipe, indicated by the orange sensing light. Then, the preserving phase will begin, indicated by the orange preserving light. When your appliance beeps and the green ready light is flashing, your salsa has been successfully preserved! Press stop. Unlock and open lid. 11. Remove jars from inner pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. Refer to the after canning section on page 21 to learn how to check lids for seals and store your jars.

Applesauce Ingredients: 12 lbs apples, peeled, cored, quartered, treated to prevent browning* and drained (about 36 medium) Water 3 cups granulated sugar, optional 4 Tbsp lemon juice 8 Ball® (16 oz) pint glass preserving jars with lids and bands

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 2. Combine apples with just enough water to prevent sticking in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly,

about 5 minutes. 3. Transfer apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth. 4. Return apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars. 5. Ladle hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply

band until fit is fingertip tight. 6. Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. *To treat apple slices to prevent browning, apply ball® fruit-fresh® produce protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water. JUNE 2015 | 33

Green Tomato Salsa Verde Ingredients: 7 cups chopped cored peeled green tomatoes (about 12 medium) 5 to 10 jalape単o, Haba単ero or Scotch bonnet peppers, seeded and finely chopped 2 cups chopped red onion (about 2 large) 2 cloves garlic, finely chopped 1/2 cup lime juice 1/2 cup loosely packed finely chopped cilantro 2 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 tsp freshly ground black pepper 6 Ball速 (8 oz) half pint glass preserving jars with lids and bands


1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 2. Combine tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce

heat and simmer 5 minutes. 3. Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 4. Process filled jars in a boiling water canner for 20 minutes,

adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 5. Quick tip: use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Zesty Salsa Ingredients: 10 cups chopped cored peeled tomatoes (about 25 medium) 5 cups chopped seeded green bell peppers (about 4 large) 5 cups chopped onions (about 6 to 8 medium) 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalape単o 1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 2. Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to

(about 13 medium) 1-1/4 cups cider vinegar 3 cloves garlic, finely chopped 2 Tbsp finely chopped cilantro 1 Tbsp salt 1 tsp hot pepper sauce, optional 6 Ball速 (16 oz) pint or 12 (8 oz) half pint glass preserving jars with lids and bands

a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes. 3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on

jar. Apply band until fit is fingertip tight. 4. Process both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. JUNE 2015 | 35

Canned Green Beans Ingredients: 2 lb green beans per quart Water Salt, optional BallÂŽ Glass preserving jars with lids and bands


1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 2. Wash and rinse beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes.

3. Pack hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired. 4. Ladle boiling water over beans leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 5. Process filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and

25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed 6. Note: the processing time given applies only to young, tender pods. Beans that have almost reached the “shell-out" stage require a longer processing time. Increase processing time 15 minutes for pints and 20 minutes for quarts.

Strawberry Lemon Marmalade

Ingredients: 1/4 cup thinly sliced lemon peel (about 2 large) 4 cups crushed strawberries (about 4 1-lb containers) 1 Tbsp lemon juice 6 Tbsp Ball® RealFruit™ Classic Pectin 6 cups sugar 7 Ball®(8 oz) half pint glass preserving jars with lids and bands

1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 2. Combine lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan. 3. Add strawberries and lemon

juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly. 4. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. 5. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim.

Center lid on jar. Apply band until fit is fingertip tight. 6. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 7. Quick tip: use lime peel and lime juice in place of lemon for a strawberry lime marmalade.

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Canning Safety: By: Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist, University of Georgia Preserving summer's harvest safely! Home canning— what better way to enjoy the fruits of your labor and save money? National movements to promote home canning are gaining momentum, and people are returning to home canning after years away or starting to can for the first time. In fact, according to one survey, 1 in 5 U.S. households can their own food, and many of those households can vegetables. But if canning is not done safely, your canned food may become contaminated with germs that could make you very sick--or kill you. Protect yourself, your family, and others when you share your home-canned goodies by learning how to can safely. Be Safe—Botulism Can Be Deadly Many home canners are not aware of the risk for botulism, a rare but potentially fatal form of food poisoning that has been linked to improperly canned food. The bacteria that cause botulism, Clostridium botulinum, are found in soil and can survive, grow, and produce a toxin (poison) in sealed jars of food. This toxin can affect your nerves, paralyze you, and even cause death. Even taking a small taste of food containing this toxin can be deadly. Take Care When Canning The only protection against botulism food poisoning in low acid home canned foods is the heat applied during canning. Using traditional methods that were handed down over generations or using boiling water instead of a pressure cooker can be deadly. Consult The Complete USDA Guide to Home Canning to ensure you are canning safely. Canning low acid vegetables (like green beans and corn), meats, fish and poultry requires the use of a pressure canner. The safe canning methods available for home canning are all based on pressure canning. Clostridium botulinum can form spores that are very, very heat resistant. Even hours in the boiling water canner will not kill it. Left alive after canning, the germ will grow and produce a deadly toxin. Clostridium botulinum grows well and can produce toxin inside closed jars of low-acid foods at room 38 | TOWNANDGOWNMAGAZINE.COM

temperature, and you can’t always tell by looking. Jars of improperly canned vegetables and meats can contain the deadly botulism toxin without showing signs of spoilage. You can’t taste it or smell it, so you don’t even know it’s there, and it can kill you. The bacteria must be killed during the canning process for safe storage. Why You Must Use a Pressure Canner Clostridium botulinum spores are very hard to destroy at boiling-water temperatures. High acid foods such as fruits and tomatoes can be processed or “canned” in boiling water. In this method jars of food are heated completely covered with boiling water. But low-acid vegetables and meats must be processed in pressure canners. Jars of food are placed in 2 to 3 inches of water in a pressure canner, which is then heated to a high enough temperature--at least 240 degrees F. This temperature can only be reached in a pressure canner. Select the Right Pressure Canner Select a pressure canner made for canning and not just pressure cooking, and select the right size canner. Canners that are too small can lead to under processing or under cooking. Make sure all parts of your pressure canner are in good condition. If your canner has a rubber gasket, make sure it is flexible and soft, not brittle, sticky or cracked. Check the openings on any small pipes or ventports to be sure they are clean and clear of any debris. If you live at a high altitude, adjust your canning process for safety. Check with your pressure canner manufacturer or click on one of the links below. Pressure canners should also have the air vented from them for 10 minutes before you pressurize the canner. Read more about this step and other step-by-step procedures for using pressure canners: Preserving Food: Using Pressure Canners Follow Up-to-Date Canning Instructions Canning instructions and equipment have changed over the years. Following up-to-date canning instructions from a reliable source such as USDA or your state Cooperative Extension Service is essential for food safety. You worked hard to grow and harvest your garden bounty. Make sure you preserve it safely.

Dear Mom and Dad. . . A look at summer camps around Mississippi

Story by Richelle Putnam Photos submitted


ummer enrichment programs provide educational opportunities for youth that may not have been accessible or available at school, explained Whitney Cummins, Arts Education Coordinator, Bologna Performing Arts Center, Delta State University. Every summer camp should offer opportunities and experiences to suit your child’s interests while also providing a structured, positive, and secure learning environment. Therefore, Whitney recommends established programs boasting a legacy of success and a reputation for excellence, such as the Mississippi Summer Arts Institute at the Bologna Performing Arts Center. “Creative and artistic experiences are incredibly rewarding and valuable to students of all ages and backgrounds,” said Whitney. “Participating in a summer arts program provides high-quality instruction and engaging opportunities that challenge and inspire aspiring artists to pursue the arts in the future.” When it comes to summer camps in Mississippi, it’s easy to find one that focuses on your child’s interests, from arts to sports. Here are a few summer day/residential camps to consider:

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The Janice Wyatt Mississippi Summer Arts Institute at the Bologna Performing Arts Center For 17 summers, MSAI has impacted countless emerging artists and given them broad exposure in all artistic disciplines. MSAI provides high-quality instruction and enrichment for a wide range of participants, beginning with age 5 and continuing all the way to graduating high school seniors. Through MSAI, campers develop their interests and abilities, and enlarge their vision of what is possible. Campers ages 5-11 attend PLUS Camp, a weeklong, performance-oriented day camp packed with tons of energy and fun activities. Campers ages 12-18 immerse themselves in a two-week, multi-faceted, residential Core Arts program. Both programs will feature final showcases that demonstrate the hard work and immense dedication of our young artists. For more information, visit: http://bolognapac.com/education/mississippi-summer-arts-institute/

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Nike Advanced Golf Schools at Mississippi State University Located at Mississippi State University, this camp is ideal for advanced players to up their game to the next level. Upon arrival at the camp, the staff evaluates the participants to assure that personal instructional needs are addressed throughout the week. Through their interactive and conversational seminars, professional facilitators stress the importance of goal setting, time management, and hard work and share their first-hand experiences with the campers. Campers can practice on the MSU Golf Course’s driving range, putting green and short game practice facility. In 1996, Golf Digest listed the University Golf Course as the fifthbest public course in the state of Mississippi and called the University Golf Course the "best college course in the South," adding it was "challenging, but fair" with a "fun, walkable layout." For more information: http://www.ussportscamps.com/golf/nike/nike-advanced-golf-camp-mississippi-state/

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Nike Tennis Camp at the University of Mississippi This camp combines technical tennis training and match play to elevate each camper’s tennis game. The camp consists of two weeks of week-long tennis camps as well as day programs for campers to work on and improve their game through competitive matches and drills. For more information: http:// www.ussportscamps.com/tennis/ nike/nike-tennis-camp-atuniversity-of-southern-mississippi/

Camp of the Rising Son Campers ages 7-12 can experience a week of traditional summer camp jampacked with excitement. Teens choose among a variety of adventures ranging from rafting for ages 13-15, Horse Camp for ages 13-17, to the Camp Intern Adventure for ages 15-17. Every week at CRS provides campers with extraordinary opportunities and fun memories to last a lifetime. For more information : http://www.campoftherisingson.com/


Camp Stanislaus During its four week operation, this overnight and day camp in Bay St. Louis combines recreational and learning activities that include: sailing, water-skiing, archery, hobbies, baseball, swimming, tennis, basketball, weightlifting, volleyball, Marine Science, bonfires, fishing, movies, soccer, barbecues, skit nights, football, reading, karaoke shows, beach activities, special trips and activities. On Saturday, campers enjoy their weekly “Mystery Trip,” such as skate parks, Audubon Zoo, the Aquarium and IMAX Theater, the Stennis Space Center, USS Alabama Battleship, river hikes, bowling and movies. Another highlight is the magic show. Check schedule for activities that require the longer session attendance and are assigned to specific groups. Day campers arrive on campus by 7:45 a.m. and are picked up at 6:15 p.m. and do not participate in offshore fishing. For more information: http://ststan.com/st-stan-camps/camp-stanislaus/

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Exploring the Mississippi Gulf Coast: The Green House on Porter Story by Joe Lee Photos submitted and by Valerie Winn


he Greenhouse on Porter in Ocean Springs is difficult to pigeonhole. It isn’t a nightclub, even though it’s a great place to enjoy live music. Nor is it an art gallery, although some very talented Mississippi artisans have displayed their work there. And it isn’t a coffee shop, but you’ll be hard-pressed to find better coffee and scratch-made biscuits.


“Coming from Birmingham, there was no end to the small, unique spaces to curl up with a cup of coffee and a book, or have a great conversation with your best friend,” said Kait Sukiennik, an Ocean Springs native who graduated from Samford University with a degree in interior design. “I feel we have a need for that culture here on the coast. There are a few great coffee shops in the area, but we wanted to offer more than coffee. We have so many young, talented artists and creative minds and not very many places to show their work. We wanted to create a community space with a creative atmosphere to stimulate new ideas and make connections with other

people.” Sukiennik opened The Greenhouse on Porter with Jessie Zenor, who has a degree in architecture from Auburn University. Zenor moved to Ocean Springs after Hurricane Katrina and worked for Gulf Coast Design Studio before meeting Sukiennik through a mutual friend. “In the middle of 2014 we were on our way to Biloxi when we saw the greenhouse for rent,” Sukiennik said. “We started talking about how each one of us had always wanted a small shop, and about all of the neat things that could be done at this neglected greenhouse: gardens, coffee, art markets, small snacks, gatherings – and we realized we had very similar

parallels for what life should be like.” Once notified by the city of Ocean Springs that they had to green light to open The Greenhouse, Zenor and Sukiennik spread word through Facebook. “It was January 27, 2015 at 11:30 a.m., and kind of crazy,” Zenor said. “So many people came to help celebrate with a cup of coffee. The community response has been one of the most amazing and humbling parts of this whole experience. People share the tables and benches, like they were already friends before they came in.” “When you get right down to it, we serve coffee, biscuits and beer,” Sukiennik said. “Most of our coffee is organic. Our biscuits are scratchJUNE 2015 | 45


made, and the biscuit of the day can be anything – people really seem to enjoy this. We serve mostly regional beer. “The coffee shop is tiny and sweet. It has a lingering smell of fresh coffee and savory biscuits. One of the first few days we were open, a child about four was leaving and he turned around at the

door and said, ‘Thank you for inviting me into your home,’ and it’s just that – a home away from home.” The facility, which comfortably seats 24 for a meal and has standing room up to 70, is lined on either side with messy, tangled garden beds with a row of tables down the middle. Zenor and Sukiennik have hosted

yoga classes, baby showers, and sit-down dinners. Movie nights have been held in The Yard, which features horseshoes and a fire pit. Space has also been sectioned off for a garden. “Our writers group loves meeting in The Greenhouse, with its limestone gravel flooring and glowing lights,” said

Valerie Winn, an author and photographer from Gautier who has met at the venue with her book club and signed copies of her novel, Forsaking Mimosa, there in May. “We call ahead and Jessie or Kait has coffee, biscuits, veggies, and one of their seasonal specials —like the creamy vegetable soup — ready for us. The food and its presentation satisfy like poetry. And for a small cork fee we can bring our own bottle of wine.” Visit The Greenhouse on Porter at www. greenhouseonporter. com and like them on Facebook. Rental costs for groups depend on the size and scale of the events. “On nights without an event, people come by to sit and have an afterwork beer,” Sukiennik said. “We keep a stocked shelf of board games. Folks bring their computers or books and find a spot to work or read. Hopefully we have created a comfortable space that allows people to feel better when they leave than when they got here. That’s why we have free coffee on Mondays. It’s incredible to listen to people bonding, brainstorming, or even just discussing local events and future projects.”

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Fantastic hats and where to find them Story by Joe Lee Photos by Laura Daniels


fixture at the Starkville Café and a beloved friend of scores of folks throughout Oktibbeha County, Carole McReynolds Davis was known for many things: her love of her family, her paintings, her flashy attire, and an unbridled joy of life she brought to others. In later years her hats drew a lot of attention, and dozens of them are on display through the end of June at the Oktibbeha County Heritage Museum. “Carole’s interest with hats began rather early in our marriage,” said Dr. Frank Davis, Carole’s husband of fifty years. “I remember that an old Starkville lady gave Carole quite a few of her very beautiful old hats – she loved them. Also, when Carole’s grandmother McReynolds died, Carole got several hats she’d created.” “The creative dressing developed later in life, but the kindness was always there,” said Patsy Stuart, whose friendship with Carole began when the girls were in third grade. “I have a purple hat Carole decorated for me for my birthday.” Stuart, a member of the Friends of the Oktibbeha County Heritage Museum, felt that a display of Carole’s hats would bring a stream of people to the venue. She worked with committee member Joan Wilson to create the two-month exhibition, which kicked off with a tea party on May 1. The hats can be viewed through June 30. “We put them everywhere we could hang one,” Stuart said. “We mixed them with Carole’s fans, beads, wreaths, and permanent flowers. There are about seventy hats throughout the museum. Some are mine; most are Frank’s. He brought some of her paintings and her art smock.”

Frank said that Carole collected hats from hat shops and antique stores later in life, as well as developing an interest in augmenting them with her own talents (such as adding ribbons). “Carole’s aunt Parthenia created hats in Jackson many years ago for wives of governors and other high-level men,” Frank said. “Not too many years ago Carole and I were in Jackson and decided to return home through Canton. We stopped at an antique shop and Carole bought a very nice old hat. On the way back home she looked in the hat and found that it was one of Parthenia’s. Later we bought another of her hats from the same shop.” Stuart encourages friends of Carole to wear their hats to the museum to enjoy the experience. Frank has touched up his home on Louisville Street so people can see Carole’s paintings, hats, and articles she wrote for the Starkville Daily News. Her graduating class from Starkville High School (1960) toured the home in late April as part of their fiftyfifth reunion. “I am extremely pleased that her hats are on display so that people from all over our county and other places can enjoy seeing them,” Frank said. “Carole’s work needs to be put on display.” The Oktibbeha County Heritage Museum is located at 206 Fellowship Street. It’s open from 1-4 p.m. Tuesday through Thursday, and by appointment – call 662-323-0211. JUNE 2015 | 49

EMCC brings real-world experience to culinary program

Story by Richelle Putnam Photo submitted


ince the cooking channel was introduced to the viewing public, the pursuit of degrees and careers in the culinary field has steadily increased. Evidently, experimenting with food, developing recipes and presenting dishes with an artistic flair bring excitement and even prestige to culinary professionals. However, as prestigious as the culinary field seems to be, long hours that include planning recipes, implementing menu items, ordering supplies and maintaining a clean, healthy kitchen, can be overwhelming. The culinary program at the Lion Hills Center part of East Mississippi Community College (EMCC) in Columbus teaches more than preparing tasty dishes; it teaches students how to prepare for the real world. “It can be a culture shock,” said EMCC’s Executive Chef David Wilkerson. Culinary school is much different than hands-on practice. “Nothing replaces that heat you get in the kitchen.” David speaks from experience. A graduate of EMCC’s Hotel and Restaurant Management program, he studied two years in Starkville under Ty Thames at Restaurant Tyler and Brian Lyndner at Brian Michael’s Catering Company. In 2014, he was hired on as the Executive Chef at Lion Hills Center, the former country club of Columbus where the culinary program is housed. “[Lion Hills] was purchased by EMCC three years ago in November. It’s now open to the

public,” said David, “so you don’t have to be a member.” That means the entire Golden Triangle can enjoy the Lions Hills facilities, including the golf course. EMCC has done a full revamp on the place and they’re not finished, David explained. “We do a lot of weddings and wedding receptions and that’s been really good.” What’s really good is that the public can enjoy a fine dining experience with a sit-down menu in a beautiful environment. “We are a scratch kitchen,” which means everything is made from scratch. “We use fresh products and we’re very innovative,” said David. “I try to push the limit because what keeps chefs going is being able to do different things and not worry about what the restaurant down the road is doing.” Every Sunday Lion Hills offers a brunch with live stations. “Customers have their eggs cooked in front of them, however they like,” said David. There is also a full lox and salmon station. “That’s something that you don’t see around here. It’s really big in New York. It’s pretty cool to be doing house-cured, house-smoked salmon.” David, with the assistance of a Lion Hills staff person, built the on-site cold smoker. The way the smoker works is that the fire is in one box and the smoke travels through a tube into another box where the salmon has been placed. “So you’re smoking the salmon without actually cooking it.” The culinary program also does a lot of its own gardening with the assistance of EMCC’s turf management program that oversees the golf course. “We also deal with Spurlock Farms in Columbus, which is local produce,” said David. The Culinary Arts and the Restaurant Management programs are separate programs with separate degrees. However, many students participate in both. Some have intentions of being a chef and others intend to be business, hotel or restaurant managers. Anyone can

register for the culinary program provided they meet the prerequisites. “[Students] come in and work under me,” said David. “What I deal with mostly in the kitchen are students getting real world experiences before going into other kitchens.” In addition to getting hands-on experience, cooking contests keep EMCC’s culinary students on their toes and keeps them innovative. “You’re working with your peers around the state and you get to attend international competitions all over the country,” said David. “It’s networking, as well as honing your skills.” When David was in school, his team placed first in the DECA (Distributive Education Clubs of America) culinary competition. “We won first place in Mississippi and went on to compete on the international level in Orlando, where we placed second.” EMCC has had numerous first place winners in the DECA culinary contest in Mississippi, which offers competitions at high school and collegiate levels. But why all the fuss about cooking? Culinary preparation and cooking a meal are not the same, said David. “There is an art to culinary.” You have to take into consideration how flavors combine. The presentation of a dish must be unique and beautiful. “A lot of pageantry and hard work goes into any given dish. Sometimes the sizzle is just as important as the taste.” At Lion Hills, students work in a live kitchen and cook for real customers coming off the streets, expecting to get their money’s worth. The menu has to be consistent, so students must follow recipes. “It is real life,” said David. “You can’t replace hands-on work.” The kitchen does a little molecular gastronomy, which is very scientific cooking, but for the most part, according to David, they are pretty straight forward in their cooking and have a simplistic style. “Sometimes, the old ways are the best ways.”

The Homest Education C

tead Center Story by Clint Kimberling


bout 18 months ago Allison Buehler, along with her husband and their three children, decided to establish The Homestead Education Center out of their home in Starkville. Opting to move out of a 5,000 square foot home and commit to a back-to-basics lifestyle, the Buehler’s moved across the lake but kept their home to establish a learning center for the community. The founding goal was to learn what Buehler describes as real things. Elaborating, she refers to these skills as “the things we wish we’d learned when we were growing up.” The Homestead Education Center website displays a motto that reads “The Art of Living Well.” Buehler describes the importance of that saying by marking the distinction between making a living and making a life. She goes on saying, “There is more to life than just making money and getting by. At least I think that’s the way it should be.” Now the land has been converted into

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an operational homestead complete with a working greenhouse, over an acre of gardens, chickens and bees. The Buehler’s have hosted over two dozen retreats, 50 workshops and events all with a focus on health and wellness, natural living, spiritual growth, as well arts and culture. Alison, who has a background in education, including a doctorate in education administration, considers the Homestead to be a lifelong university. “This is certainly a different education than I thought I ever would be learning or practicing.” While the primary goal is education, the Buehler’s feel it also important to bring unique and enlightened voices to their corner of the world to help share their message. For instance, Mississippi novelist Jonathan Odell has been a visitor. This fall Sandor Katz, author of The Art of Fermentation, will come to the Homestead to share his knowledge and in October, Glennon Doyle Melton author of the popular blog Momastery will come to the Homestead for what promises to be a popular event. Summertime at the Homestead is all about child fun and education with a series of kid’s camps that offers something for everyone. This includes Adventure Kids camp with zip lines and hiking. The Dangerous Boys Camp features lessons on woods survival, primitive skills, and even explosions. The Buehler’s feel that it’s important for children to get outside and be confident in nature. And Farm Camp allows children to have handson agricultural adventures. “We feel that it’s important

for children to know where their food comes from, how to produce and preserve it, and how to reconnect with natural world.” And in August, the Homestead will host a family fair that will feature presentations for parents that will focus on the link between child behavior and nutrition, and include presentation on natural foods for picky eaters and stocking a natural medicine cabinet. Alison firmly believes that there is significant link between nutrition and children’s behavioral and learning characteristic. “If I were getting back into education, the first change I make would be in the lunchroom.” The community has really embraced the center and visitors come from all over the state and surrounding region. The most popular classes they offer focus on whole food, natural family living and natural health. In fact, there is a whole food weekend planned for September that will focus on real food resources and the women’s wellness retreat in January sells out every year. This year, building on the success of the women’s retreat, the Buehler’s are adding a men’s’ health retreat this year. Buehler also appreciates the fact that a national conversation over natural food resources is taking place. She passionately tells me, “It’s so important to know where your food comes from and that’s exactly what we need in Mississippi. It would be huge for our collective health and economy.”

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On the Menu: Recipes and P hotos by: Lisa Bynum º Spinach, Mushroom, and Feta Frittata º º Buttermilk Blueberry Muffins º No Cook Overnight Oatmeal You’ve heard the saying – “Breakfast is the most important meal of the day.” It gives our body the fuel we need to start the day. It also provides us with energy and is an important source of nutrients, such as calcium, vitamins, protein, and fiber. Mornings can be hectic, meaning breakfast is often skipped because of lack of time. These quick and delicious breakfast recipes be prepared the night before and the leftovers can serve you all week long. -- Lisa

Buttermilk Blueberry Muffins ½ cup (1 stick) unsalted butter, room temperature 2 teaspoons lemon zest (zest from 1 large lemon) ¾ cup plus 3 tablespoons sugar, divided 1 egg, room temperature 1 teaspoon vanilla 2 cups all-purpose flour, divided 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups fresh or frozen blueberries ½ cup buttermilk 1. Preheat the oven to 350 degrees. 2. In a large bowl, cream butter, lemon zest and all but one tablespoon of the sugar until fluffy. 3. Combine the egg and vanilla and whisk until combined. Set aside. 4. Toss the blueberries with ¼ cup of flour. Set aside. 5. In a separate mixing bowl, whisk together the remaining flour, baking powder and salt. 6. If using a stand mixer, switch to the paddle attachment. With the mixer running on low, add 1/3 of the flour mixture to the butter mixture, alternating with half of the buttermilk. Repeat. Continue to mix until ingredients are well incorporated. Turn off mixer. Fold in the blueberries. 7. Coat muffin pan with cooking spray or cupcake liners. Fill each cup 2/3 full with batter. 8. Sprinkle the top of each muffin with 1 tablespoon of sugar. 9. Bake for 45-55 minutes or until a toothpick inserted near the center comes out clean. Remove from oven. Allow to cool for 15 minutes before serving.

Spinach, Mushroom, and Feta Frittata ½ tablespoon unsalted butter 8 ounces button mushrooms, rinsed, sliced ½ teaspoon minced garlic 1 (10 oz.) box frozen spinach, thawed, drained 4 large eggs 1. Preheat oven to 350 degrees. 2. Melt butter in a medium skillet over medium heat. Add the mushrooms and sauté for about 5-7 minutes until soft and most of their liquid has drained off. Add the garlic and sauté until fragrant, about 30 seconds.

1 cup milk 2 ounces feta cheese ¼ cup grated Parmesan ½ cup shredded mozzarella Salt & pepper to taste

3. Spread the spinach into an even layer onto the bottom of a prepared pie plate. Top with the cooked mushrooms and the feta cheese. 4. Whisk the eggs together to break the yolks. Add milk, Parmesan, and salt and pepper.

Pour egg mixture over mushrooms and spinach. Top with shredded mozzarella. 5. Bake for approximately 45 minutes until the center is set and the cheese is melted and golden brown.

No Cook Overnight Oatmeal 1 (8 oz.) container Greek yogurt 2 tablespoons reduced fat milk 1/4 cup uncooked old

fashioned oats 1/4 cup sliced fresh strawberries, divided 1/4 cup fresh banana slices,

1. Combine Greek yogurt, milk, and oats in an 8 ounce (pint) mason jar or other container with a lid.

3. Add half of the strawberries and banana slices and gently mix them into the oatmeal mixture.

2. Mix ingredients together until thoroughly combined.

4. Top with the remaining fruit. Cover and refrigerate overnight. 5. To serve, remove lid and enjoy!

Susan O’Bryan’s Favorite Reads for June


amily relationships often are the targets of writers’ attention, providing ammunition to poke fun, recognize kindred spirits or tear apart dysfunction. Novelists, biographers and humorists alike seem to find inspiration in the elements that forge family dynamics. Ann Packer takes a reflective approach in her latest family-centered novel, The Children’s Crusade. It’s the tale of a California family that wants nothing more than to be a “family,” yet no one knows what “family” means or how to mend five decades of festering wounds. In 1954, Bill Blair comes across three acres south of San Francisco. He has a vision of happy children playing among the towering trees. He soon marries Penny and begins his pediatric practice. Within 10 years, they have four children, three with R names (Robert, Rebecca and Ryan) and one a J ( James). With each passing year, Penny grows more disconnected from her family, focusing on her dream to become an

artist. She even goes so far as to move into a renovated shed/studio on the property, popping in on her family for meals and hurtful demands. In the meantime, Bill tries to keep the family waters calm, but often at the expense of his children. Three years after Bill dies and Penny has packed up “to find herself ” in Taos, N.M., the four grown children must deal with the last physical piece of their past. Should they sell the family home? It can be done only if all agree, and that includes their emotionally and physically distant mother. Packer lets each adult child speak, telling their story in their own way. It’s interesting to see how each remembers childhood, what pained and pleasured them the most. The three oldest at least have some fond memories of their mentally absent mom, but James has none since his very presence seemed to push Penny away. They now must find a way to put the past behind, but can they? Even as adults, is our childhood far from the surface? Studies have shown that when we come together with relatives, we bring those earlier memories with us and often resort back, at least in some degree, to our younger selves. The Children’s Crusade, although fiction, is a detailed, fascinating illustration of that concept. Packer has an eye for fine detail, bringing each of the main characters into sharp focus. All except Penny, who she leaves as a mystery just as she was to her family. The author shows how unhappiness and happiness, selfishness and kindness, leave their indelible mark in unique patterns. With her latest work, Packer, an award-winning author and essayist, has moved into my “top 10” list of favorite writers. Next on my to-read list is her 2002 acclaimed novel, The Dive from Clausen’s Pier. OK, you say that’s enough with the melodrama. If you’re looking for a lighter, funnier read, jump into the friskiness of motherdaughter authors and essayists Lisa Scottoline and Francesca Serritella with Does This Beach Make Me Look Fat?: True Stories and Confessions. You may recognize Scottoline’s name from the book jackets of various award-winning thrillers. Her latest, Every Fifteen Minutes, drops you into the world of a sociopath and what it takes to escape systematic ruthlessness.

Scottoline and Serritella bring some of their funniest blogs and essays to Does This Beach …, letting readers in on their hilariously chaotic life. Jumping about from the need for food at the beach, the freedom of going braless to the love for an aging parent (aka Mother Mary), the pair crosses generational lines to show us that humor is ageless. Readers, particularly women, will identify with their slightly off-kiltered observations on everyday life. After all, who ever said life was perfect? If neither book whets your reading appetite, here are some others I recently finished – and enjoyed: Things I’ve Said to My Children by Nathan Ripperger – A quirky book of illustrations focuses on such oftrepeated parental commands, such as “I won’t talk to you if you don’t have on underwear” and my favorite, “don’t drink the ketchup.” It’s a funny way to remember the crazy stunts your children pulled, or at least tried to pull, under your watch. The Undertaker’s Wife by Dee Oliver and Jodie Berndt – The memoir, subtitled A True Story of Love, Loss and Laughter in the Unlikeliest of Places, focuses on a woman finding her place in the only profession she knows – mortuary science - after her undertaker husband dies. It’s a combination of a Christian perspective on life, death and practical advice before and after the loss of a spouse. Million Dollar Road by Amy Connor – The coming-of-age story about Lireinne Hooten and a yearning to be free. The supporting cast includes a white alligator, a boss with roving hands and an older woman who learns to trust again. They all come to grips with what they need to be free.

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Black shirt & black skirt and hat from LA Green. Necklace from Giggleswick and bracelet from Susan’s Hallmark, luggage provided by Ziggy's Buy and Sell, hair and make up provided by Merle Norman Luna Bella and photography by Divian Conner


Blue jean top and purse from Aspen Bay, white pants from LA Green, scarf from Susan’s Hallmark and bracelets from Giggleswick, luggage provided by Ziggy's Buy and Sell, hair and make up provided by Merle Norman Luna Bella and photography by Divian Conner

JUNE 2015 | 63

Striped Dress from LA Green, bracelet from Susan’s Hallmark, sunglasses from Aspen Bay and purse from Giggleswick, hair and make up provided by Merle Norman Luna Bella and photography by Divian Conner


Creme Dress from LA Green, bracelet from Susan’s Hallmark and purse and necklace from Giggleswick, luggage provided by Ziggy's Buy and Sell, hair and make up provided by Merle Norman Luna Bella and photography by Divian Conner

JUNE 2015 | 65

Black dress from Aspen Bay and purse and bracelet from Giggleswick, hair and make up provided by Merle Norman Luna Bella and photography by Divian Conner


Striped Top and White Pants from LA Green, sunglasses and scarf from Aspen Bay and bracelet from Giggleswick, hair and make up provided by Merle Norman Luna Bella and photography by Divian Conner

JUNE 2015 | 67

Louisville The "Fine Gifts & Jewelry"

Full service resort–perfect for overnight getaways, family reunions, central location, and family friendly

Vietri • Good Earth Pottery Wolfe Birds • Lenox • Gorham Dansk • Mud Pie Living Reed and Barton.

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February 2015








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April 2015

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A Different Kind of Hero

the 2015 Bridal GUIDE

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Your Local Guide to Everything Bridal!

Up close with Starkville’s Newest Distinguished Young Woman Subscription Boxes:

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Make Your Own Cologne Kits Last Man Standing $34.00

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Jack Black Jet Set Travel Set LA Green $25.99

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Pocket Survival Kit Last Man Standing $49.50

Discover the South: Charleston, South Carolina

The Cotton District Festival Photos by Laura Daniels







1. Alayna Stevens, Kelsie Hall and Rachel Stephens 2. Luke Iglay, Ray Iglay, Addie Prather, Katie Iglay, Maggie Iglay and Jennifer Prather 3. Curt Gaude, Ian Gaude and Danielle Gaude 4. Susan Robinson, Mary Carr Ecklund, Elizabeth Bounds and Betty Person 5. Mylah Grace Jones, Cillian Mabry and Marris Hard 6. Rebecca Tabb, Emily Leiter and Tonia McClendon


The Cotton District Festival Photos by Laura Daniels

Cotton District Arts Festival International Village

JUNE 2015 | 73

Moonlight Ball Photos by Raeley Stevens







1. Maranda Armstrong and Terri Garner 2. Tythiana Turner and Lanecha Turner 3. Morgan Oswalt and Matt Embler 4. Jackie GIles and Andrea Seitz 5. Shaquela Hargrove and Ashley Winans 6. Sarena Wang and Labeausha Holt


Old Main Music Festival Photos by Laura Daniels







1. Holly Fisher and Jacob Reifers 2. Margarita Baguerl and Sandra Scachat 3. Marius Zhan and Jenn Burt 4. Agnes Lucius, Ryan Lucius and Analisse Lucius 5. Maddy Murdock, Alex Barker and Nala 6. Drew Anderson, Sarah Boles and Clint Odom

JUNE 2015 | 75

Homestead Center Family Farm Weekend Photos by Laura Daniels







1. Alison Buehler and Jan Marino 2. Dianne Bond and Emily Bond 3. Iain Bankson, Rae Bankson and Le-Ann Allen 4. Andrea Bhatia, Kiran Bhatia and Cassie Lippillo 5. Kathy Curtis and Beth Vail 6. Presley McNiel and Josh McNiel


Starkville's Art Walk Photos by Laura Daniels







1. Susannah Cox and Chellie Herrington 2. Alyson Karges, Vivian Karges, Cecelia Herbert, Jan Rhodes and Claiborne Karges 3. Lindsay McNair and Taylor Howell 4. Courtney Swan and Sallie Whiteside 5. Cindy Walker and Tom Walker 6. Suzanne Tribble and Vicki Burnett

JUNE 2015 | 77

Mrs. Carole McReynolds Davis' Memorial Tea Photos by Laura Daniels







1. Whitney Snow and Kristen Johnson 2. Patsy Stuart, Gaye Caldwell and Ruth de la Cruz 3. Ray Slaughter, Brother Rogers and Giles Lindley 4. Judi Housley and Warren Housley 5. Elizabeth Williams and Mallory Williams 6. Bobby McReynolds and Frank McReynolds


GSDP Member Appreciation Tailgate Photos by Laura Daniels







1. Jennifer Prather, Michelle Amos and Heath Barret 2. Julie Patel and Raj Patel 3. Pete Patel and Jay Patel 4. James Carskadon, Camille Watts and Sarah Tyner 5. HelenSue Parrish and Bill Parrish 6. Jeremy Murdoch, Finley Murdoch and Ashleigh Murdoch

JUNE 2015 | 79

Junior Auxiliary Ketucky Derby Fundraiser Photos by Laura Daniels







1. Elizabeth Lajeune, Stevanie King and Kylie Forrester 2. John Michael Vanhorn and Avent Vanhorn 3. Mary Kathryn Kight, Jenny Davis and Kelly Kirby 4. Katrina Yarbrough, Katharine Hewlett and Arma de la Cruz 5. Misty Sharp and Brook Johnston 6. Vicky Catz, Jennifer Blackbourn and Diana Clark 80 | TOWNANDGOWNMAGAZINE.COM

Columbus' Market Street Festival Photos by Laura Daniels







1. Frances Frye and Helen Cantrell 2. Jenny Fowler and Krista Green 3. Julie Patel, Melissa Parsons, Michelle Linn and Jimmie Carol Harris 4. Tenita Jackson, Toccara Ellis and Kimberly Thompson 5. Glenda Morrison and Jenny Box 6. Carter Bumgarner, Heather Bumgarner and Charles Woodard JUNE 2015 | 81

Starkville Community Market Photos by Laura Daniels







1. Ann Brett, Sarah Brett and Charlotte Strickland 2. Maggie Cooks and Johnny Cooks 3. Libby Bryant and Daniel Havelin 4. Parker Wiseman and Amelia Wiseman 5. Ricky Williams and Stein McMillan 6. Emma Herman, Justin Herman and Kara Herman






Join us this Summer, every


Fire Station Park! On Lampkin Street at Russell


JUNE 25 5:30-9:30pm

Don’t miss FIRST SATURDAYS! June 6 -- Dairy Month July 4 -- Melon Mania



IG: @starkvillems


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