Town &Gown September 2015
Sweet Gum Springs Apothecary The Ultimate Tailgating Cuisine Mississippi Farm Tables: Bringing the family back to the table Game Day Fashion
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In this Issue Home, Garden and Lifestyle from around Mississippi 12 Calendar of Events
16 Wishlist
16 Wishlist: Back to School Essentials
22 Mississippi State Fair
24 Emily Braddock Jones
26 Never Miss A Game with Sportsnax
29 Starkville Photography Club Turns Five
35 The Mill at MSU
38 Lazy Magnolia Brewery
18 Mississippi Farm Tables: Bringing the Family Back to the Table
32 Made in Mississippi: Sweet Gum Springs Apothecary
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61 Game Day Fashion
Taste and Toast: Tailgating Across Mississippi
78 Events
TOWNANDGOWNMAGAZINE .COM HOME . GARDEN . LIFE . STYLE . FOOD . HEALTH . FITNESS
The Mill opened this past month! If you haven’t stopped by for a peek at the inside you should! The Mill is a perfect blend of using both old and new to revitalize that city! VOLUME 4,
on the cover.On. the The theme for our fashion shoot was
NUMBER 9
September201
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AGAZINE.COM
Sweet Gum Sprin
gs Apothecary
The Ultimate Tailg
ating Cuisine
SEptEMBER • 2015
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Covergame day tailgating! Don’t you just love the old cowbell? Every cowbell has a story. What’s yours?
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Mississppi Farm Tables: Bringing the fami ly back to the table
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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
{ a c c o u nt e x e c u t i v e s } Sarah Elizabeth Tyner - sarahliz@townandgownmagazine.com
{c o n t r i b u t o r s } lisa bynum
{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 margaret mcmullen keats voges-haupt
{fa s h i o n s p r e a d }
divian connor - photgrapher mia salon - 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.
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September 2015 | 7
Letter from the
Editor
It’s that time of year, y’all. The time where we drag our tents out, dust off those cowbells and have a tailgating reunion. If you happen to stop by my family’s tailgate there is always a story that my parents like to tell. The story goes that we always went to games when my sister (the red head in the above photo) and I were young enough to be passed up and down the three rows that my family occupy (I have a feeling some strangers even helped pass us around. But are there stranger at football games?) only to stop attending the games when we were old enough to actually sit and watch. We started attending games once we moved to Starkville only to repeat the process of passing babies back and forth ten years after that. I suspect in the next few years we will be passing some other baby up and down the rows now that my cousins are too big. The oldest one might even get a cowbell this year! If you’re like me you might have misplaced your cowbell in the off-season and are now wandering aimlessly around your house, opening random kitchen cabinets to see if some how you placed it next to those fabric grocery bags that you bought with good intentions. My cowbell is still relatively new. A baby cowbell if you will. Given to me by the Easter Bunny when my family first moved to Starkville 15 years ago. It has not seen many bowl games or Dawg Walks, unlike the cowbell on the cover which is my father’s. His cowbell has been with him since he attended MSU (I won’t say the year, but it was back when Bulldog Deli was in the old Jitney Jungle). Only to be forced into retirement when the clacker flew out at a bowl game in the 90s. While my own cowbell hasn’t seen too many bowl games or made as many memories, it will be with me for the first home game of the season and many seasons to come. I only have a week to find it!
Camille Watts 8 | TOWNANDGOWNMAGAZINE.COM
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September 2015 | 11
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September 2015 | 15
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September 2015 | 17
Mississippi Farm Tables: Bringing families back to the table
M Mark Perrott grew up in Ireland in a 370 year-old cottage that didn’t have central heating and certainly didn’t need air-conditioning. “Life was lived in the kitchen/ dining area,” said Mark, “and there was a big old table with benches.” Three meals a day were served at that table. “You also did your homework from school and you talked there and played board games there.” Born in Limerick, Ireland, Mark’s family roots dig back to 11th Century France. Oddly and somewhat coincidentally his roots also dig back to Biloxi, Mississippi, where his great-grandmother is from. Today in Mississippi, he and his
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Story by Richelle Putnam Photography submitted Monroe County wife, Helen, plant their roots in Aberdeen, where they established Mississippi Farm Tables, a homegrown business that custom-designs and handcrafts family tables and other furniture. “Our mission statement is Bringing Families Back to the Table,” said Mark. “Research indicates that families who spend time dining together have improved social skills, better manners and a higher rate of student success. We want to do all we can to encourage families to sit down together around the table.” Each piece of furniture at Mississippi Farm Tables is meticulously handcrafted and
shipments have been made to Seattle, New York, Texas, Florida, Georgia, Tennessee, Alabama, Arkansas and Virginia. Mark seeks out what customers want in a table, what it should look and feel like. For instance, one customer loved the knots and grains of the wood. “When I was cutting lumber for the apron of the table, there was a knot. I pushed it and it fell out, so there was a hole in the apron,” said Mark. “Normally, people would discard that piece of wood.” But Mark knew what she wanted and decided to use the piece of wood. She was delighted because at her new table stories aren’t just told, they are
written. Her grandchildren write sweet notes to her, roll them up and stuff them into the knothole for her to find. Another customer ordered a special table as a wedding anniversary gift for her daughter. “I’m planning to engrave the couples’ names and the wedding date on the apron of the table,” said Mark. Wood is a living, breathing product and it changes, so if there’s a problem with a piece of furniture, Mark will take it back and fix it. Nevertheless, the mission of bringing families back to the table doesn’t stem from pieces of wood, but from the heart of the craftsman. And Mark Perrot has his own farm table
story, a love story that brought him from Ireland to America. “We lived in Northern Ireland. My dad was opening a new building and he wanted a US astronaut to come and speak at the opening of the new building,” said Mark. “So he rang NASA.” This was in 1977. They told Mark’s father to speak to the chaplain of the US astronauts, a Baptist pastor living in Tupelo, Mississippi. In 1978, Mark’s family traveled to Tupelo where his father was to be a guest preacher. “I had a romance at the age of seventeen with a young lady who was fifteen,” said Mark. “My first date was to see Grease and we had that wonderful summer ro-
mance.” Mark was due to come back to the US to go to college. When he didn’t, the young girl’s heart was broken. “Thirty-three years later she found me on Facebook.” Mark was living and working in London when he and Helen started dating online. For eight months they had movie nights and picnics four thousand miles apart. “When I came over sparks flew. We got engaged in Paris under the Eiffel Tower and married in Scotland. Then we lived in the south of France while we were working on my green card application.” They were both close to fifty when they married. Aberdeen was a great place to September 2015 | 19
start Mississippi Farm Tables, but Mark definitely plans to expand. Currently, he is analyzing other key market places, such as Starkville and Oxford, and will attend the Tupelo Furniture Market. Mississippi State University approached Mark and offered to do a business research project through its MBA program, which produced a 60 page report on Mississippi Farm Tables. In addition, Mississippi State is assisting with the business plan for company expansion and widening the range of products. “Although we’re small, we have the benefit of great expertise,” said Mark. It’s not a matter of trying to persuade people to buy something. It’s more asking them questions and understanding what it is they would like. “We’re not perfect, but we are striving all the time to be better at what we do.”
Welcome 2016 with a new MSU hanging wall calendar. Enjoy beautiful pictures of familiar campus scenes that bring back special memories of your time at Mississippi State. The official State calendar has become a Bulldog tradition. With pictures taken by MSU’s own awardwinning photographers, it’s truly one-of-a-kind. Spread the Bulldog spirit in your home or office by ordering one today. Visit the MSU Foundation website at msufoundation.com or call 662-325-7000.
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September 2015 | 21
Mississippi State Fair: Making memories that last generations
C
Catie Hendricks Smith of Columbus grew up in Jackson and lived for going to the Mississippi State Fair each year. Now it’s an annual tradition for Smith, her husband and kids to drive down from the Golden Triangle to enjoy the fun. “I have memories of going to the fair as far back as I can remember,” she said. “As an eight-year-old I remember the thrill of riding the Pirate Ship and feeling like I could see the
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Story by Joe Lee Photography submitted. world on top of the Ferris wheel. Cotton candy and funnel cakes were plentiful and I always left with a stuffed animal or goldfish won from playing the carnival games. “As a teenager I would meet up with a big group of school friends and drink Coke Icees and ride ‘grown-up’ rides like the Ring of Fire or the Gravitron. The scarier the ride, the better. As I grew into an adult, weekend nights at the fair meant
hanging out at the Budweiser Pavilion and enjoying the live music.” Set for October 7-18, the Fair will again bring thousands of folks from all over the southeast to Jackson for nearly two weeks of live music, mouthwatering treats, animal fun and rides that will take your breath away, “The Mississippi State Fair appeals to many around the state for lots of great reasons,” said John Anthony, a Madison
resident whom many Golden Triangle residents grew up listening to on radio stations in Columbus and Starkville. “It offers dining options that aren’t available anywhere else in the Magnolia State. “The rides are always on a larger scale than the smaller fairs that visit Mississippi. There’s several nights of scheduled musical entertainment that’s free with paid fair admission. When you throw in a pretty impressive livestock display and a petting zoo, it makes for a family trip with a lot of options.”
Legendary musical acts of all genres play the fair, including the Charlie Daniels Band, the Spinners, Foreigner, Ronnie Milsap, REO Speedwagon and Morris Day & The Time in recent years. For a complete schedule of this year’s artists, as well as the different admission options (which range from single-day to weekend passes), visit www.mdac.ms.gov. From the Golden Triangle, take U.S. Highway 25 to Jackson, then turn south on Interstate 55 and take the High Street exit to the fairgrounds.
“Now that I am married and have children, my husband Josh and I still make the drive yearly from Columbus to Jackson for the fair,” Smith said. “Although my kids range in age from eleven to three, there is something for everybody to enjoy. Last year, all three kids loved the funnel cakes and the extra-big corn dogs. Our whole family watches the pig races, which are hilarious. The laughter and excitement on my kids’ faces as they take in the sights and smells of the fair are something that hope I get to enjoy for years to come.”
September 2015 | 23
Emily Braddock Jones on Agining Fearlessly By Joe Lee Photography Submitted
A
Aging is no fun, and nobody does it voluntarily. But Emily Jones, the retired columnist of the Starkville Daily News and Daily Times Leader, isn’t going down without a fight. Neither are her gal pals, many of whom graduated with her from West Point High School in 1965. And that milestone class reunion is one of many topics Jones has great fun with in her forthcoming book of humorous essays, Aging Fearlessly: The Good, The Bad & The Awesome. “I have become fascinated with the whole subject of aging, especially with what factors converge in our lives to put one person on cross-country skis while another is confined to a wheel24 | TOWNANDGOWNMAGAZINE.COM
chair,” Jones said. “After many late-night discussions with my ‘tribe’ – composed of my oldest and dearest friends with whom I have celebrated practically every birthday since grammar school – we have arrived at some answers on how to celebrate our age rather than dread it.” “Emily is loved by everybody,” said Carolyn Abadie, general manager of The Book Mart & Café. “Her longtime newspaper column made readers feel as though they know her well. Her fun, witty sense of humor engages readers of all ages. People can relate to the predicaments that Emily finds herself in so regularly – and the way she makes fun of herself keeps readers coming
back for more.” Jones’s first book, Love, Laughter & Losing My Keys, was a huge seller at The Book Mart late last year, as friends bought up armloads of signed copies to give as Christmas gifts. The initial surge was enough to land her on The Clarion Ledger’s list of ten bestselling books from around the state for consecutive weeks – she was thrilled to finish ahead of FOX News host Bill O’Reilly both times. “I was flabbergasted,” Jones said. “I had no idea it would be so well-received. People were desperate to give something to friends besides another toaster oven, I guess. The book sold out on Valentine’s Day, when we
held the last formal book signing. I guess including the word ‘love’ in the title qualified it as an appropriate Valentine gift.” “Last year we had so many folks asking about Emily’s book before it was released we actually had a waiting list,” Abadie said. “People have been asking about her new book and yes, we have a waiting list for that book as well. I am really looking forward to reading it. If it’s half as good as her last, it will be a winner.” In addition to her Starkville launch at The Book Mart (in late October or early November), Jones will speak at the Bryan Public Library in West Point on November 4. She is probably safe in expecting a packed house, since West Point is her hometown. Among those in attendance will be Friends of the Library president (and WPHS classmate) Lucille Armstrong. “Emily’s stories have universal appeal because everything she writes about has happened to each of us or someone we know,” Armstrong said. “We Southerners are all storytellers. Some of us write them; others tells them. Emily happens to do both equally well. “We started first grade together in Mrs. McFad-
den’s classroom at East Side Elementary School and became friends instantly. We knew and loved each other’s families and remained friends after graduating high school together. Though years would pass where we didn’t see or hear from each other, we could instantly pick back up, as if our conversation had only been briefly interrupted.” An Ole Miss graduate, Jones worked for the Commercial Appeal after college and said newspaper reporting was probably her destiny. “I registered for college in the back of a long line of women planning to be schoolteachers,” she said. “I glanced over at the line for journalism and discovered it had twelve people – all male. I simply stepped over into that line and my fate was sealed. “It is beyond sad to me that the younger generation has turned to other means of getting their news, (but) storytellers will always be in demand by news outlets. The most successful reporters, in my opinion, are the ones who use plain, simple English to report the news – with a lot of human interest thrown in for good measure.” Watch for Aging Fearlessly: The Good, The Bad & The Awesome this fall, and visit Jones online at www.deludeddiva.com.
September 2015 | 25
Never miss that game-changing play with Sportsnax Story by Clint Kimberling Photography submitted All sports fans are familiar with the acrobatic balancing act that takes place every time you order food at the ballpark. You know the one that involves trying to carry two drinks, a box of popcorn, nachos and a hot dog while walking up a flight of toosteep stadium steps, all while being careful not to spill any as you step over people in your row on the way back to your seat. This has been going on ever since concessions were introduced to ballparks. But two Mississippi State University graduates have set out to disrupt the way we order stadium concessions and perhaps put an end to the high wire stadium balancing act. Eric Hill and Daniel Payne are the co-founders of Sportsnax, a startup company they hope will become the future of concessions. Hill and Payne, who met during their time at Mississippi State, want to eliminate trips to the concession stand altogether by enabling fans to order stadium concessions from the comfort of their seat using their mobile phone and then have the order delivered right to their seats.
The concept is pretty simple. Let’s say you’re enjoying a baseball game at Dudy Noble Field, and want to order a hot dog but don’t want to miss the rest of the inning. Just direct your mobile browser to dawgsnacks.com, choose the menu items you want, enter payment information and in 10 minutes (usually less) the food will delivered to your seat. An entire order can be completed in three screen touches. Making things even easier, Sportsnax is not an app. So there is no software to download to your phone and unlike with hawker vendors, you pay when you order. Which means putting an end to passing money down the row and waiting on the vendor to make exact change for you. The inspiration for Sportsnax came a few years ago when Payne was at a Mississippi State football game with his girlfriend (now his wife). During the game, she found herself standing in a long concession line missing game action. Daniel credits her with the brainstorm, because when she got back to the seats she complained should’ve been able to order this on her phone. Payne explained, “And she was right. I mean, we can do everything else on our phone at the game. So that really got my gears turning.” With a rough idea in mind, Daniel got in touch with Eric who has an extensive technology and software background. In fact, Hill and Payne are seasoned entrepreneurs who have worked together on other business ventures including High Cotton News, a weekly newspaper and the Starkville Menu Guide. With the software developed Payne and Hill approached their alma mater and convinced Aramark, the foodservice company that manages concessions at Mississippi State, to use their software for online orders. Sportsnax launched at Mississippi State using the name DawgSnacks in 2013 during baseball season. A stress test for the site came during the baseball super regional hosted in Starkville. The site saw a huge uptick in traffic that weekend but the system handled several hundred orders and was able to maintain a 10 minute delivery time. Sportsnax is now available in six venues on the campuses of Mississippi State and September 2015 | 27
the University of Alabama. They have plans to expand to LSU soon. The service receives constant positive feedback from users and Hill says some of the biggest supporters of it are parents, explaining, “They really like it because they don’t have to drag their kids all way to the concession stand and back. The food comes right to them.” Hill and Payne are still working hard on getting Sportsnax into football stadiums. They
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admit there have been some hurdles to clear including a large of number of university and athletic partnerships to consider. Sportsnax would love the opportunity and challenge but thinks it will take some convincing. Hill explains “People are very warm to the idea, but I think ultimately fearful of the paradigm shift.” Payne adds, “This is a new wave and sports concessions haven’t changed in a hundred
years. It will take some getting used to.” While Hill and Payne search for a model that will work for football, they have started to look outside of college athletics, including different industries that would allow them to pivot the software to use for concerts and even hotel room service. Payne says, “We want to continue to build on our current relationships and search for good business opportunities.”
Images worth capturing: the Starkville Photography Club celebrates five years Story by Clint Kimberling Photography submitted by the Starkville Photography Club
Five years ago Joe Bumgardner attended a photography continuing education seminar at Mississippi State University. As time passed the instructor could tell by the questions he was asking that he was a little advanced for the group. True, Bumgardner was not a beginner photographer and, while self-taught, he had a lot of experience with cameras. At the end of the sessions, he was approached by the instructor and asked if he would be interested in starting and leading a photography club for the community and university. These are the humble beginnings of the Starkville Photography Club of which Bumgardner is the president. Meetings are held the first Tuesday of every month for two hour sessions led by Bumgardner. The official roster has grown to about 55 members, but meetings typically draw anywhere from 12-25 attendees. Starkville Photography Club welcomes all levels of talent with the top level being professional photographers and includes amateurs of varying experience. Bumgardner says despite any experience or skill gaps, “Everyone shares a mutual passion for photography and we’re all trying to get better.”
September 2015 | 29
Each meeting begins with a 30 minute teaching session by Bumgardner covering various photographic topics such as shutter speed, aperture, focus or panorama photos. The remaining meeting time is devoted to attendees sharing images of a particular theme. The themes, decided on during the previous month’s meeting, are potential photography subjects such as water or weather and clouds. Each member then shares 3-5 images on that theme. Bumgardner uses a digital light projector and displays the photographs on an 8 foot screen. The presenting photographer then discusses the shot, sharing with the group what they initially saw in the subject, what they were aiming for, and how it turned out. Then feedback from the group follows, with a focus on what worked well, ways to improve, comments on sharpness and composition. The group also organizes what Bumgardner refers to as a “safari shoot” about once a year. The safari is essentially a field trip to take photographs in the field. 30 | TOWNANDGOWNMAGAZINE.COM
The trip offers a chance to for members to shoot together and compare not just images, but physical techniques. Just recently, the group travelled to West Point to shoot the murals in the downtown area. Bumgardner is a retired physician, who spent his career as an abdominal thoracic surgeon. Despite his retirement status, he doesn’t seem to be slowing down. He stays busy with the Starkville Photography Club, but he also has time to teach workshops on digital darkroom software. He was just certified to teach Lightroom, the latest digital photography software from Adobe Bumgardner has always been a shutterbug and used film cameras before digital ones became widely available. But he says his introduction to digital photog-
raphy happened “before it was cool.” He used digital cameras as a physician to show patients and their families his work years before digital became available to public. Now he says he definitely prefers digital to film because of the immediate results, saying, “I like to see the photo right on the spot.” Bumgardner is also bow hunter and archer which offer him a lot of opportunities to take nature photos. On a recent hunt, he found himself up in tree during the early morning, just as the sun was coming up. The air was still foggy and hazy but there was a bright sunburst through the limbs. This was a moment that he just had to snap a photo of, but found himself without a camera. But, he says “The best camera sometimes is the one you have with you.”
So Joe took a photo with his iPhone and snapped a picture so perfect it will appear on a magazine cover later this fall. Bumgardner mostly enjoys taking landscape and travel photos, but also prefers abstract or non-objective photography. He begins to explain his ideal subject, saying “A field with a stream as the sun is coming up, lighting the background with beautiful orange and reds contrasted with the gold and blue of the sky. I will set my shutter speed to high; the result will be beautiful enough to hang up on wall.” For those interested in learning more or joining the Starkville Photography Club contact Joe at joebumgardner@ icloud.com updates and meeting times.
September 2015 | 31
Made in Mississippi: Sweet Gum Springs Apothecary
T The dramatic shift in Lindsey Wilson’s life happened when she faced a major health crisis in the fall of 2000. “I was living in the Ukraine as a Peace Corps volunteer,” said Lindsey, who had started the Peace Corps a year after graduating from the University of Mississippi with a degree in print journalism. “I was young, idealistic and quite desperate to do something meaningful with my life.” Her physical symptoms included heart palpitations and arrhythmia, panic and anxiety, depression, tingling in her fingers and eyelids, dizzy spells, nightmares, digestive disorders, mental disturbances and emo-
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Story by Richelle Putnam Photography by Laura Daniels tional upheaval. As frightening as it was, Lindsey refers to what most would call a break-down as her break-through. “I moved to San Francisco, California after my two years in Eastern Europe,” said Lindsey. “Intuitively, I changed my diet and noticed that the food I ate and my diet significantly shifted my mental and emotional states.” After meeting an herbalist, she started taking a passionflower and hawthorn tincture for heart palpitations, insomnia and anxiety. “I noticed a marked decrease in palpitations, had an easier time sleeping and felt like my nervous system could handle
the rigors of everyday life much better.” Lindsey began yoga and practicing meditation and she joined a women’s circle that met once a month in different homes. “I look back on that women’s circle and realize it was the social support and friendship that allowed me to internalize supportive care for myself,” said Lindsey. Through extensive study, Lindsey expanded her knowledge and application of herbal preparations, as well as methods of traditional food preparations, wild foraging and other alternative health modalities such as yoga and meditation. According to her, five pieces—diet, mind-
fulness, herbs, movement, social support—helped her move forward in life and into her life’s purpose: Sweet Gum Springs Apothecary. A homegrown, small business serving Mississippi and other Deep South communities with (whole) plant-based preparations, Sweet Gum specializes in seasonal, herbal preparations for vital health and well-being. “As long as there have been plants and there have been humans, humans have been utilizing plants as medicine,” said Lindsey. America is famous for its Eclectic physicians, who were quite common in the US until the early 1900s, explained Lind-
sey. Physio-Medical physicians, such as Samuel Thomson, used plant-medicine. In the 1860s, Gideon Lincecum was a botanical medical doctor in Columbus, Miss. “He moved to Texas and there is a herbarium in Austin containing dozens of plant specimens along with his notes.” Botanical doctors combined Western herbalism from Europe with Native American herbal traditions and knowledge to create American herbalism. Instead of using lead syringes, blood-letting and leeches to treat patients, they looked to plant medicine, which was safe and effective. “Southern folk medicine is the only traditional herbal medical
system in the US that rivals Traditional Chinese medicine and Ayurveda, for example,” said Lindsey, “and is a combination of European, Native American and African-American concepts of wellness, healing and herbal preparations. The main teacher who continues to teach this system lives in Arab, Alabama. Her name is Phyllis D. Light.” As a social worker in at-risk communities, Lindsey has witnessed brokenness and trauma and how people become fragmented and splintered. “We become aware that something is off and we pursue ways to integrate ourselves again so that we can be at home in our own skin.“ September 2015 | 33
Journaling, talk-therapy, vision quests, being in nature, healing dreams, deep relaxation and rest, places of beauty, supportive group therapy, acupuncture, massage therapy, Reiki, eating a nutrient-dense diet, herbal medicine, centering prayer, yoga and meditation are all constructive ways of integration. Therefore she approaches wellness from different angles and facilitates various workshops and events throughout the year. “I get emails and messages from people telling me how something I said shifted their consciousness to realize how 34 | TOWNANDGOWNMAGAZINE.COM
they could better their lives.” Of course, Lindsey added, it is their own creativity and determination that helped them along. Now, businesses and organizations, as well as individuals, collaborate with Sweet Gum Springs Apothecary. “929 Coffee Bar has been a great ally from the beginning as they serve a couple of our teas and change them throughout the year,” said Lindsey. “Boardtown Gardens & More has also been a wonderful collaboration. I have a booth set up there for the apothecary and they host my workshops a few times a year.”
She also collaborates with artists, such as Lorrin Webb of Wanderite and the Homestead Center in Starkville for workshops, intensives and retreats. Lindsey strongly believes young people should become knowledgeable about herbs, wholesome foods, and healthy lifestyle choices. “How to feed, clothe, house and heal ourselves is primary education,” said Lindsey. “Learning how to do this with largely, locally available materials is what I call freedom and independence.”
The Mill key to revitalizing Starkville
S
Starkville Mayor Parker Wiseman calls the Russell Street corridor a hotbed for development activity. Until recently, though, the stretch of land between La Galerie Shopping Center and the entrance to Mississippi State University offered absolutely nothing in the way of commercial revenue, and the historic but elderly Cooley building – which housed the MSU physical plant and encompassed nearly 100,000 square feet of prime real estate – made an unfortunate first impression for prospective business developers, university faculty and students who approached MSU from that direction. The expanse known as The
Story by Joe Lee Photography by Laura Daniels Mill has gotten a complete makeover, however, and may turn that edge of Starkville into a booming area – much sooner rather than later. The long-awaited conference center opened May 30, and October 14 is the revised “heads in beds” opening date for the 105-room Courtyard by Marriott Hotel. A three-story, mixed-use structure that will include retail space and four condominiums will open in September 2016. Sites for a 4,000-square-foot casual dining restaurant and a 6,500-squarefoot fine dining establishment are also being promoted. “I attempt to develop what the market needs and is missing,” said Mark Castleberry, presi-
dent of Columbus-based Castle Properties, Inc. “We try to design the property to have good access and adequate parking. We light the property for safety and spend extra on landscape and signage. We also consider operation and management expenses to offer our tenants a good value. “I try to develop a property that will not date, and is appropriate for its use and location. We work very hard to have a complementary mix of tenants in our developments – our goal is for a customer to purchase something from as many tenants as possible in that center.” A California native, Castleberry has been active in the development business in north September 2015 | 35
Mississippi since 1990. His body of work includes the remodel of the Coca Cola bottling plant on U.S. Highway 12 (now the location of C Spire Wireless and Sunsations) and the Hampton Inn of Starkville; Tower Center and The Meadows subdivision in West Point; Windchase Center and Fairfield Inn and Suites in Columbus. “Having people like Mark Castleberry involved in the community is essential for maximizing our economic development potential,” Wiseman said. “He’s got great vision for development and has earned the respect of investors who back his projects. That means he’s a guy that makes things happen.” “Mississippi State has needed a conference center capable of accommodating large academic and professional meetings for many years,” said MSU President Dr. Mark E. Keenum. “The university also needs more of a dynamic gateway directly across the street from this main entrance to campus, where we adjoin the city of Starkville. “The project as a whole is a boon to our ability to attract important academic conferences and visitors, provide much needed office space, and make us more appealing to prospective students and faculty members. It also creates closer town-gown relations and gives an economic boost to the area. And it preserves and protects one of the oldest and most
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historic buildings on our campus.” Castleberry sees the conference center as a site for two different kinds of events: business meetings and conferences with food service, and weddings, reunions, and parties. “We are in communication with the city to use this facility as the start/finish for races, and to use the front lawn for crafts fairs and other events,” he said. “We have put in place supports and electricity for a large Christmas tree to be on top of the tower. We would love for a city tradition to occur when we ‘light’ the tree, maybe at the conclusion of the Christmas parade. “We want The Mill to be identified as a location for creative, productive activities to occur whether it is in your office, conference or picnic on the lawn.” “The conference center in and of itself will be an economic driver,” Wiseman said. “It will bring tens of thousands of people annually to Starkville who would not otherwise be here. When conferees use the facility they also use our hotels, eat at our restaurants, and shop at our stores. The money they spend here sticks to our local economy.” “What’s good for Starkville and Oktibbeha County is good for MSU, and vice-versa,” Keenum said. “This is a win-win-win for all of us.”
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Lazy Magnolia Brewery: Brewing up a good thing Story by Joe Lee Photos submmitted Leslie Henderson, who grew up near Louisville and graduated from The Mississippi School for Mathematics and Science, earned a master’s degree in chemical engineering from Mississippi State University. She taught herself to brew beer and launched a very successful brewery on the Mississippi Gulf Coast. But Lazy Magnolia, which began production in 2005 in the Hancock County hamlet of Kiln – known locally as “The Kill” – was hardly an overnight success. “Running a brewery is not a way to get rich quick,” Henderson said. “A restaurant with five taps was a rare and precious thing in 2005. It was unusual for a grocery store to have even ten percent of its beer shelf space dedicated to craft. “A lot of our sales growth (early on) was organic – within our home state – because of the number of good beer bars and locally-owned grocery and specialty beer stores. Our overall sales grew by about 65 percent from 2008 to 2009. This was due in large part to expansions into new territories in Tennessee, Louisiana and Florida.” Henderson and her husband, Mark, learned a lot along the way. They watched take-home beer sales go up while restaurant sales went down during the recession of 2008-2009; they saw many people try craft beer – as an affordable luxury – in lieu of the usual wine and spirits. A huge turning
point (for not only Lazy Magnolia, but the entire craft beer industry in Mississippi) was a bill signed into law in 2012 by Governor Phil Bryant which raised the alcohol-by-volume limit from 6.25 to ten percent. “Mark and I were anxious to improve Mississippi’s business environment so other breweries would open,” Henderson said. “We can only do so much by ourselves. Now we have a group of eight breweries all working together to educate customers about craft beer. Retailers are excited to support a growing industry rather than a single business.” Lazy Magnolia employs 35 people, a number that Henderson feels will climb as inroads into new sales markets are made. She’s thankful for all the visitors
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who’ve stopped by the brewery for a tour (nearly 3,800 in the first half of 2015); not only is that total great for her business, it underscores how the creative economy can bring crucial tourism revenue to the state. “I am very impressed with Leslie and the accomplishments of Lazy Magnolia, and we have worked hard to encourage an atmosphere for creative businesses like breweries to succeed in Mississippi,” said Malcolm White, Visit Mississippi Director for Mississippi Development Authority. “I have enjoyed seeing these two MSU engineering students become a major force in the Mississippi creative economy, and community leaders as well.” “Lazy Magnolia has done a tremendous job putting out
consistently great beers,” said Craig Hendry, executive director of Raise Your Pints, a statewide non-profit whose vision is ‘A Mississippi with a World Class Beer Culture.’ “They started over ten years ago when Mississippi’s brewing laws were the most restrictive they’ve been since Prohibition. The fact that they soldiered on so hard in those early years just goes to show their determination to build a great small business here in Mississippi.” For craft breweries to succeed, beer drinkers must be willing to leave their comfort zone and try a cold one with an interesting name (made by a Mississippi brewery) instead of reaching out of habit for the national brands that spend a fortune on television advertising.
“When craft trends accelerated a few years ago, we noticed a customer desire to support relevant brands across the country,” said Katy Greiner, Regional Category Manager for Beer at The Kroger Company. “With Lazy Magnolia being the oldest packaging brewery in Mississippi, they were a natural fit. We first started selling Southern Pecan six-packs in our Jackson market. As demand grew across the state, so did their distribution and variety in our stores. Lazy Magnolia products are now sold in Kroger stores in nine states from Texas to Virginia.” “Over the past ten years we’ve seen Lazy Magnolia grow into one of the best regional breweries in the Southeast,” said Matt McKinney, Beer Sales Manager with Clark Beverage Group. “Their flagship beer, Southern
Pecan, is a staple at most restaurants and bars in our footprint. I feel like they’ve led the charge in the craft beer scene in Mississippi.” In addition to Southern Pecan, Lazy Magnolia products include Jefferson Stout, Southern Hops’pitality, Old Money, Timber Beast and many other varieties. “Lazy Saison is the newest edition to our year-round Front Porch series,” Henderson said. “Anyone who enjoyed Indian Summer is going to love this beer. It is a lighter-style Saison with a refreshing balance of fruit and hops. Our ten-year celebration beer is also out on the shelves: a Belgian Quad with ten ingredients, sold in kegs and 750-milliliter champagne bottles.” Henderson is pleased with what she and her husband have
accomplished, but she said that after a decade of hard work on the Mississippi Gulf Coast, she’s most proud that her marriage remains intact. “Building a business is hard, and many relationships have been wrecked by the pressure,” she said. “Pick your business partner wisely. Consider how the relationship will stand up to the stress. He or she should be strong where you are weak. Don’t attempt to do it alone, but the only thing worse than doing it alone is having a partner that doesn’t share your commitment, courage, or dedication in the face of an uphill climb.” For a complete list of Lazy Magnolia products and a schedule of when the brewery is open for tours, visit www.lazymagnolia.com.
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Taste and Toast: Tailgating Across Mississippi Recipes by Lisa Bynum It’s no surprise that we Southerners love our football, but we might love the tailgate before the game just a little bit more (depending on whether we win or lose the game). For our September issue we’ve brought you several recipes for several colleges and universities in Mississippi. Yes, we even included recipes for The School Up North. No matter where you end up tailgating this season, these recipes will help you become the most popular tailgate around. And if you want to bring the Flim Flam Red and Blue Bundt cake to your MSU tailgate just change the colors and call it a ‘Maroon! White! Fight! Fight! Fight!’ Cake. We won’t tell. - Camille Watts
Maroon and White Chicken Salad ·· 2 cups cooked, shredded skinless chicken breasts ·· 1 cup halved red grapes ·· 1 cup diced Red Delicious apples (or any other sweet, dark red variety) ·· ½ cup chopped pecans ·· ½ cup chopped celery ·· ½ cup nonfat plain Greek yogurt ·· ½ tablespoon cider vinegar ·· 1 teaspoon dried tarragon ·· 1 teaspoon sugar ·· ½ teaspoon kosher salt ·· ¼ teaspoon Dijon mustard
1. In a medium bowl, combine chicken, grapes, apples, pecans and celery. 2. Stir ingredients gently to combine. 3. In a separate bowl, whisk together Greek yogurt, cider vinegar, tarragon, sugar, kosher salt, and mustard. Pour dressing over chicken mixture. Stir again to combine evenly. 4. Salad can be prepared up to a day in advance. Keep cool until serving. Serves 6-8
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Cowbell Blondies ·· ½ cup unsalted butter (1 stick), melted, cooled slightly ·· 1 large egg ·· 1 cup light brown sugar, packed ·· 1 tablespoon vanilla extract ·· ½ teaspoon ground cinnamon ·· 1 cup all-purpose flour ·· ¾ cup dried cranberries ·· ¾ cup white chocolate chips 1. Preheat oven to 350°F. 2. Line an 8-by-8-inch baking
pan with aluminum foil, spray with cooking spray; set aside. 3. In a large mixing bowl, add the egg, brown sugar, vanilla, and cinnamon to the melted butter. Whisk to combine. 4. Add the flour and stir until just combined. Don’t overmix. 5. Stir in the cranberries and chocolate chips. 6. Turn batter out into prepared pan. Smooth the top lightly with a spatula. 7. Bake for about 24 26 minutes, or until a toothpick inserted in the center comes out clean. 8. For chewier blondies,
bake for 24 minutes and test for doneness. 9. Allow blondies to cool in pan for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. Serves 12
Davis Wade “Mock”-jito ·· 2 tablespoons fresh blackberries ·· 2 tablespoons fresh raspberries ·· 6 mint leaves ·· 2 teaspoons simple syrup ·· 2 large lime wedges ·· Seltzer water 1. Divide blackberries, raspberries, mint leaves and simple syrup equally
into two short cocktail glasses. 2. Squeeze lime wedges into the glass. Muddle the mixture together breaking up the berries and bruising the mint. 3. Add ice to each glass. Top with seltzer. Gently stir to combine. 5. For a genuine mojito, add 2 ounces of rum to each glass. Serves 2
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Dyn-O-mite Chicken Fajita Stuffed Yellow Peppers If you can find purple bell peppers, consider alternating with the yellow bell peppers. ·· 2 cups cooked brown rice ·· 5 yellow bell peppers ·· 1 medium yellow onion, chopped ·· 2 cloves garlic, minced ·· 2 tablespoons vegetable oil, divided ·· 1 pound shredded cooked chicken
·· 1 teaspoon chili powder, divided ·· 1 teaspoon ground cumin, divided ·· ¼ teaspoon paprika ·· Salt and freshly ground black pepper to taste ·· 1 (10 oz) can tomatoes with green chilies ·· 1 cup canned black beans, drained and rinsed ·· 1 cup frozen corn ·· 3 tablespoons fresh cilantro, plus more for garnish ·· 1 tablespoon fresh lime juice ·· 2/3 cup shredded Monterey jack cheese ·· Sour cream and hot sauce, optional
1. Preheat oven to 375°F. 2. Bring a large pot of water to a boil. Cut peppers in half through lengthwise. Seed and devein peppers, then boil 4 - 5 minutes, just until tender. Drain well and align in baking pans, set aside. 3. Heat 1 tablespoon of oil in a large and deep skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and sauté for an additional 30 seconds. Transfer mixture to a bowl and set aside 4. Add remaining tablespoon of oil to the
skillet. Add chicken, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, paprika, salt and pepper. Cook, stirring occasionally, until heated through, about 5 minutes. Reduce heat to medium-low, add tomatoes, onion mixture, black beans, corn, cooked brown rice, remaining 1/2 teaspoon of chili powder and cumin, cilantro, lime juice and season with salt and pepper to taste. Cook just until heated through. 5. Add a heaping 1/2 cup of the mixture to each pepper half, pressing slightly as you are filling to make sure the filling fits). Pour enough September 2015 | 47
water into bottom of baking dishes to reach 1/8inch in height (careful not to pour it in peppers). 6. Cover baking dishes with foil and bake 30 - 35 minutes, until peppers are soft. Remove from oven, sprinkle tops evenly with cheese then return to oven to bake until cheese has melted, about 3 minutes longer. 7. Serve warm topped with more cilantro, sour cream and hot sauce if desired.
War Call Roasted Potatoes with Pesto ·· ½ cup fresh or prepared pesto sauce ·· ¼ cup olive oil ·· 2 pounds purple potatoes ·· 2 pounds small Yukon Gold potatoes ·· 3/4 cup freshly grated Parmesan cheese 1. Preheat oven to 400°F. 2. Spray a large baking sheet with nonstick spray 3. Toss the potatoes with the olive oil, salt, and pepper in large bowl to coat. Transfer to the prepared baking sheet. 4. Roast potatoes until almost tender, about 35 minutes. Pour basil over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer. 5. Transfer potatoes to serving bowl. Add cheese
Braves Purple and Gold Punch
·· 1 (2 liter) bottle grape soda or grape juice ·· 1 (6 ounce) can pineapple juice ·· Sliced lemons and limes, for garnish ·· 2 ounces vodka per glass, optional
·· 1 (2 liter) bottle lemon lime soda
1. Combine sodas and pineapple juice in a large
and toss to coat. Serves 10
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punch bowl. Float sliced lemon and limes over the top. 2. Serve over ice. If desired, add 2 ounces of vodka to each glass before serving.
Black and Gold Bars ·· 1 (16 ounce) package chocolate sandwich cookies ·· 2 sticks unsalted butter, divided ·· 2 (16 oz) bags mini marshmallows, divided ·· 5 cups crispy rice cereal ·· Yellow food coloring 1. Line the bottom and sides of a 9 x 12 x 2 baking pan with aluminum foil. Set aside. 2. Place chocolate sandwich cookies in a food processor and pulse until coarsely ground. Measure out 5 cups of ground cookies. 3. Melt 1 stick of butter in a medium saucepan over medium heat. Once the butter is melted, add 5 cups of marshmallows. Stir frequently until marshmallows are melted. Remove pan from heat. Add ground cookies. Stir until cookies are completely coated with the marshmallow mixture. 4. Press the cookies into an even layer on the bottom of the prepared baking dish. Melt the remaining stick of butter in a medium saucepan over medium heat. Once the butter is melted, add an additional 5 cups of marshmallows. Stir frequently until marshmallows are melted. Add yellow food coloring until mixture reaches desired color. 5. Add cereal to the marshmallow mixture. Stir until cereal is evenly coated. 6. Gently press cereal into an even layer over the cookie layer in the baking dish. 7. Place treats in the refrigerator and allow them to set for about 15 minutes. 8. Remove treats
from baking pan, remove aluminum foil, and cut into bars. Makes about 12-15 bars.
Eagle Eye Potato Rounds ·· 3 large Russet potatoes, sliced into 1/3-inch to 1/2-inch thick rounds ·· 2 tablespoons olive oil, divided ·· Salt and black pepper, to taste ·· 3 slices bacon, cooked, chopped ·· 2 tablespoons diced onion ·· 1 cup canned black beans, rinsed and drained ·· 1 cup corn ·· 1/2 cup Ro-tel diced tomatoes and green chiles, drained ·· 1/2 teaspoon chili powder ·· 2 cups shredded cheddar cheese ·· Sour cream and chopped green onions, optional 1. Preheat oven to 400°F. Line two medium-sized baking sheets with aluminum foil and coat lightly with cooking spray. 2. Arrange the potatoes out in a single layer on each sheet. 3. Brush the tops lightly with olive oil and sprinkle with salt and pepper. Bake until fork tender 25 - 30 minutes. 4. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, beans, corn, tomatoes and chili powder to the pan. Cook, stirring often, until onion is soft, about 10 minutes. Season to taste with salt and pepper. Let cool.
5. Remove potatoes from the oven. Sprinkle the tops lightly with about half the cheese. Spoon the corn mixture over the tops and press them gently into the potatoes. 6. Sprinkle the remaining cheese over the top of each one followed by a sprinkle of bacon. 7. Preheat the broiler with the oven rack in the center. Place the potatoes under it until the cheese melts and gets a little toasty about 5 minutes.
8. Serve with a dollop of sour cream and a sprinkle of green onions, if desired.
·· 1 (46 oz.) can of chilled pineapple juice ·· 2 cans chilled lemon lime soda
Serves 6-8
Combine ingredients in a large punch bowl. A sweet sparkling wine or champagne can be substitute for half or all of the lemon lime soda.
To the Top Lemonade Punch ·· 1 cup lemonade mix ·· 2 cups cold water
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Sonic Boom of the South Nachos ·· 4-6 cups blue corn chips (about 1-9 oz. bag) ·· 1 ½ cups shredded cooked chicken breast meat ·· 1 jalapeño, seeded and membranes removed, finely chopped ·· 1½ cups shredded Monterey Jack cheese ·· 1/3 cup crumbled feta cheese 1. Preaheat oven to 350°F. 2. Line a baking sheet with aluminum foil. Spread chips out in an even layer. 3. Combine shredded
chicken and chopped jalapeño. Sprinkle chicken over the corn chips. 4. Top chips and chicken with the cheeses. Bake until cheese is melted, about 10 minutes. Serves 2-4
White Chocolate Tiger Bark ·· 2 cups white chocolate chips ·· 1 ½ cups blue candy melts ·· 1/4 cup oil, as needed 1. Line a 9 x 12 baking pan
with aluminum foil. Spray the foil lightly with cooking spray. 2. Place chocolate chips in a small microwave-safe bowl. Heat for about 1 ½ minutes, stirring every 30 seconds, until chips are melted and mixture is smooth. 3. In a separate bowl, repeat process with the blue candy melts. 4. If the mixtures seem a little thick, thin them by adding a small amount of oil until they appear easier to spread. 5. Spread the white chocolate chips in an even layer on the bottom of the
prepared pan. 6. Pour blue candy melts over the white chocolate. This does not have to be an even layer. 7. Swirl the layers with a toothpick to create a tiger stripes effect. 8. Place the pan in the refrigerator for about 10 minutes and allow the candy to harden. Break candy into pieces. Serves 8.
J-Sette Drinks ·· 1 Cup White Piña Colada flavored drink mix September 2015 | 53
·· 1 Cup Blue G2 Gatorade 1. Fill a glass 1/3 full with Piña Colada drink mix. Fill the glass to the top with ice. 2. Slowly pour the blue Gatorade into the glass. Make sure to pour the liquid directly over an ice cube. 3. If desired, two ounces of rum can be added to the Piña Colada layer before adding the ice. 54 | TOWNANDGOWNMAGAZINE.COM
Makes 2 drinks.
Walk of Champions Short Rib and Brie Sliders
chicken broth) ·· 4 cloves garlic, minced ·· 1 tablespoon fresh ginger, grated ·· 8 ounces soft brie, sliced ·· 20-30 sliders buns, toasted
·· 5 pounds bone in short ribs ·· 2 tablespoons olive oil ·· Salt and pepper to taste ·· ¼ cup soy sauce ·· ¼ cup Worcestershire sauce ·· ½ cup balsamic vinegar ·· ½ cup red wine (may substitute
1. Six hours before: Heat olive oil in a large skillet over medium high-heat. Season shortribs on all sides with salt and pepper. Add the ribs to the skillet Sear the ribs until brown on all sides, about 1 minute per side. Remove
the ribs from the pan and transfer them to a slow cooker. 2. Combine soy sauce, Worcestershire sauce, balsamic vinegar, red wine, garlic and ginger. Pour mixture over the ribs in the slow cooker. Add additional water until the ribs are at least half way submerged. 3. Cover and cook on low for 6-8 hours or on high for 4-6 hours or until the meat is tender and shreds easily with a fork. Shred the meat and keep on the warm setting until serving time. 4. To assemble, place shredded beef on the bottom of a slider bun.
Top with a slice of brie. The warmth from the meat should melt the brie. Top with the remainder of the slider bun. Makes 20 sliders.
cubes and the blueberries in a 1-gallon pitcher. Add soda and white wine, if using, and gently mix to combine. 2. Serve beverage with a few fruit pieces in each cup.
Hotty Toddy Sparklers
Tip: Freeze fruit beforehand to keep the beverage cold without watering it down with ice cubes. Sparkling white wine can be substituted for white grape juice
2 cups cubed watermelon ·· 1 cup fresh or frozen blueberries ·· 1 liter chilled lemon lime soda, such as a SodaStream mix, Sprite or 7UP ·· 1 bottle chilled sparkling white grape juice 1. Place the watermelon
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Serves 6 to 8
Flim Flam Red and Blue Bundt Cake ·· 1 box white cake mix ·· Red food color ·· Blue food color ·· 1 (12 oz) container white frosting 1. Preheat oven to 325°F. 2. Prepare a 12-cup fluted tube cake pan. Make cake batter as directed on box, using water, oil and egg whites. Divide cake batter into three cups. Add red food color to one bowl of batter. Mix batter and continue to add coloring until you reach the desired
color. Add blue food coloring to the second bowl of batter. Stir and continue to add color until desired color is reached. 3. Pour red cake batter into bottom of pan. Carefully pour white batter over red batter in pan. Then carefully pour blue batter over white batter. Do not mix! Each batter should “rest� on the layer beneath it. Blue batter does not need to cover white batter completely. You can leave it as a ring in the center
of the white batter. 4. Bake cake as directed or until toothpick inserted near center comes out clean. Allow cake to cool in the pan for 5 minutes before inverting the cake onto a cooling rack. Cool cake completely, about 30 minutes, before applying the icing. 5. When cake is cool, divide frosting evenly into 2 microwavable bowls. 6. Microwave each bowl of frosting uncovered on high about 15 seconds
until smooth enough to drizzle over cake. Stir in a few drops blue food into one bowl of frosting until the frosting reaches desired color and it evenly blended. Using a spoon, drizzle the frosting over the cake in a back and forth motion. Repeat with remaining bowl of frosting and red food coloring. Make sure red and blue frostings can be seen on the cake. Allow frosting to set before serving September 2015 | 57
Okra Cornmeal Cakes ·· 1 cup self rising white cornmeal ·· 1 cup all-purpose flour ·· 1 teaspoon salt ·· 1 large egg, lightly beaten ·· 1 ½ cups cold water, plus more if needed ·· 8 ounces fresh okra, stems trimmed and sliced 1/4 inch thick ·· 1 jalapeño, cored, seeded, and finely chopped ·· 1 clove garlic, minced ·· 1/4 cup mild vegetable oil, for frying 1. Heat oil in a cast iron or heavy-bottomed skillet over medium heat. White the oil is heating combine cornmeal, baking powder, and salt in a large mixing bowl. Add the okra, jalapeño, and garlic. In a second bowl, combine the egg and the water. Add the wet ingredients to the dry ingredients and stir to combine. Batter should be thick and wet. Add a little more water if needed if the batter is on the dry side. 2. Carefully pour a ¼ cup of batter onto the hot oil. Work in batches to avoid overcrowding. Cook cakes until the bottoms are brown and bubbles form around the tops and edges, about 2-3 minutes. 3. Turn and cook until the other side
is also golden brown, approximately an additional 2-3 minutes. 4. Remove cakes from the hot oil with a slotted spoon and allow to drain on a plate lined with paper towels. 5. Season cakes with additional salt and pepper to taste. Makes about 12 cakes.
Pride of the Delta Spinach and Artichoke Pizza ·· 1 (13-inch) round pizza crust, homemade or store-bought ·· 1 cup cooked spinach, drained ·· 2 tablespoons butter ·· 2 tablespoons allpurpose flour ·· ¾ cup heavy cream ·· ¼ teaspoon onion powder ·· Salt and freshly ground black pepper ·· 1 clove garlic, minced ·· ½ cup shredded provolone cheese, or 6-8 slices ·· ½ cup shredded mozzarella cheese ·· ½ finely shredded parmesan cheese ·· 10-12 quartered canned artichoke hearts, drained ·· Red pepper flakes, optional 1. Preheat oven to 450°F. 2. In a small saucepan,
melt butter over medium heat. Whisk in the flour and onion powder and cook 2 minutes, stirring constantly. 4. Slowly add the heavy cream. Increase the heat to medium-high heat and cook, stirring constantly, until the mixture begins to thicken. . Remove from heat and stir in minced garlic and spinach. Season with salt and pepper to taste. 5. To assemble the pizza, spread the spinach white sauce evenly over pizza crust, leaving the rim uncoated. 60 | TOWNANDGOWNMAGAZINE.COM
6. Top with provolone, mozzarella, and parmesan cheeses. Arrange the artichoke quarters around the top of the pizza. 7. Bake for 10 - 13 minutes until crust is golden brown and cheese is melted. 8. Cut into slices and serve sprinkled with red pepper flakes if desired. Makes about 8 slices.
Bleedin’ Green Punch ·· 1 (25.4 oz. bottle) sparkling white grape juice ·· 1 (46 oz. can) pineapple juice ·· 1 (2 liter) bottle lemonade ·· 2 (.14 oz.) green Kool-Aid packets Combine all ingredients in a large punch bowl. Serve over ice. A sweet sparkling wine could also be substituted for sparkling white grape juice
Town & Gown’s Game Day Fashion
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Maroon dress and kimono from L.A. Green. White button down shirt and maroon pants from Last Man Standing. Photography by Divian Connor. Make up by Merle Norman Luna Bella. Props from Ziggy’s Buy and Sell.
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Top, pants and bracelets from Susan’s Hallmark. Photography by Divian Connor. Make up by Merle Norman Luna Bella.
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Kimono, dress and necklace from Cobo’s Boutique. Purse from Susan’s Hallmark. Photography by Divian Connor. Make up by Merle Norman Luna Bella. Props from Ziggy’s Buy and Sell.
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Shirt from Last Man Standing. Shorts from Maroon and Company. Photography by Divian Connor.
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Dress and bracelets from Giggleswick. Cowbell from Maroon and Co. Photography by Divian Connor. Make up by Merle Norman Luna Bella.
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Dress , kimono and necklace from Cobo’s Boutique. Necklace from Style Revel. Purse from Susan’s Hallmark. Bracelets from Giggleswick. Shirt and pants from L.A. Green. Photography by Divian Connor. Make up by Merle Norman Luna Bella. September 2015 | 67
Shirt and shorts from Maroon and Co. Photography by Divian Connor.
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MSU shirt and cowbell from Maroon and Co. Shorts from Last Man Standing. Tank top from Aspen Bay. Hat from Style Revel. Photography by Divian Connor. Make up by Merle Norman Luna Bella.
September 2015 | 69
Top, jeans and bracelets from Giggleswick. Necklace from Cobo’s boutique. Photography by Divian Connor. Make up by Merle Norman Luna Bella.
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Dress and necklace from L.A. Green. Hat from Style Revel. Purse and bracelets from Giggleswick. Photography by Divian Connor. Make up by Merle Norman Luna Bella.
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Blazer and tank top from Maroon and Co. Jeans from Giggleswicks.Photography by Divian Connor. Make up by Merle Norman Luna Bella.
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Dress from Style Revel and bracelets from Susan’s Hallmark. Photography by Divian Connor. Make up by Merle Norman Luna Bella.
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Shirt and pants from L.A. Green. Props from Ziggy’s Buy and Sell. Photography by Divian Connor.
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Dress and crochet cover up from Cobo’s Boutique. Photography by Divian Connor. Make up by Merle Norman Luna Bella. Props from Ziggy’s Buy and Sell.
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Market Place
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213 Smyth Lake Road • Louisville, MS 1.888.845.6151 • ask@ltok.com
Announce your engagement or wedding with Town & Gown Magazine. For more information on submitting your wedding for a wedding feature visit townandgownmagazine.com Available monthly. Call 662.323.1642 or email
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2016
IMPORTANT DATES Interest Meeting Sept. 29 | 5pm Fowlkes Auditorium Miss MSU Pageant Nov. 13 | 7pm Lee Hall
September 2015 | 77
The Junior Auxilary Provisional Social Photos by Laura Daniels
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1. Linda Jo Templeton and Karen Templeton 2. Elizabeth Tackett, Ashley White and Paige Cannon 3. Betsy Luke, Emily Daniels, Catherine Ann Davis and Amy Ashley 4. Peggy Buckley, Gwen McReynolds, Eloise Shannon and Anne Chiles 5. Anna Fraser and Jonnie Silva 6. Lauren Gardner, Jordan Ramsey and Hannah Harris
78 | TOWNANDGOWNMAGAZINE.COM
Health and Beauty at Thyme Photos by Laura Daniels
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1. Foley Holditch and Emily Waters 2. Laura Templeton and Emily Ferril 3. Camille Watts and Sarah Beth Tyner 4. Karen Templeton and Emily Waters
September 2015 | 79
County Fair Relay for Life Photos by Margaret McMullen
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1. Ed Mullins and Everlyn Johnson 2. Teresa Gandy, Barbara Norman, Bethany Cooper and Matt Hutchinson 3. Darrie Price and Elizabeth Sykes 4. Margaret McClelland and Caleb Rich 5. Leath Johnson and Josephine Ward 6. Russell Mord and Scott Stallings
80 | TOWNANDGOWNMAGAZINE.COM
Forks and Corks Photos by Laura Daniels
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1. Katherine Jackson and Bob Carskadon 2. Laura Templeton and Trey Templeton 3. Kathleen Gafford and Jim Gafford 4. Laura Kate Tribble, Susan Watts and Camille Watts 5. Amy Whatley and Dan Whatley 6. Emily Clayton and Cody Adkins
September 2015 | 81
Canoe Days the the Noxubee National Wildlife Refuge Photos by Laura Daniels
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1. Larry Box, Madison Poole and Trevor Battis 2. Taraka Jayalath, Eranga Jayalath, Arina Martinez and Sanchit Salunkhe 3. William Pochop and Caroline Pochop 4. Dylan Miles and Kelsey Miles 5. Srikanth Samala, Aditya Samala and Laxmi Rajam Samala 6. John Daniels, Hannah Daniels, Laura Daniels and Evie Daniels
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SPECIAL SHOPPING HOURS
11am-3pm GAME WEEKEND SUNDAYS! visit these participating shops:
SEVEN SUNDAYS this Fall!
SEPT 13 | SEPT 20 | OCT 11 | OCT 18 | OCT 25 | NOV 15 | NOV 29
POWERED BY
SCAN for our Google Shopping & Dining Map
visit.starkville.org
/mscollegetown
IG: @starkvillems
IF YOU’RE GONNA RUN WITH
THE BIG DOGS YOU HAVE TO GET YOUR REST! THE OCH CENTER FOR SLEEP MEDICINE CAN HELP. We offer a full spectrum approach on care in the diagnosis and treatment of individuals who may be experiencing any of the following:
SLEEP APNEA • TOOTH GRINDING/CLENCHING RESTLESS LEG SYNDROME • INSOMNIA SHIFT WORKERS DISORDERS • SNORING NARCOLEPSY Physicians at the Center are board-eligible or board-certified in sleep medicine and all staff polysomnographers are board-registered. The Center is fully accredited by the American Academy of Sleep Medicine, and our services are provided in a comfortable, home-like setting. We pride ourselves in working with our patients to help them manage their sleep disorders and get the quality sleep they need!
Fully accredited by the American Academy of Sleep Medicine 107 Brandon Road, Starkville, MS | (662) 615-3771