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own own T &G The Bridal Issue

January 2018

You Know She’s Worth It

Taylor Square Photography

The South’s Leader in Estate Jewelry and Diamond Solitaires On The Square Oxford, MS

Historic Downtown New Albany, MS 1.866.VANATKINS


Learn about the power of plant based smoothies from our newest contributor, Candice Paschal. Page 34!

on the cover.. On the

Follow us on Instagram for sneakpeaks, giveaways, recipes & so much more! @townandgown


Check out The Bridal Guide on page 48! See beautiful dresses featured from The Bride & Groom (Columbus) and It’s a Date (Starkville). Photos by Hunter Hart

@townandgownmagazine 4 | TOWNANDGOWNMAGAZINE.COM




In this Issue

Home, Garden and Lifestyle around Mississippi 10

Calendar of Events


Fun Wedding Facts


Planning Guide

18 22 28 29 32 34

Pecan Paper Co. Handmade Invitations, Stamps & More! Taste & Toast



A New Twist on “Something Old, New, Borrowed & Blue” DIY Photo Booth

Joy for the Journey: Mindfullness During a Stressful Time The Power of You + Plants


The Bridal Guide


Brides of 2017



18 January 2018 | 5

For our Readers Subscribe 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@ Announce your engagement or wedding with us! January is our Bridal issue! Wedding and engagement announcement pricing is listed at Submit 15-20 wedding photos to info@ 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 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 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 662-323-1642.


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

{ s taf f } Stacia King | publisher - Courtney Cox| editor - { acco un t exe c u ti ve s } Carole Ann Doughty -

cont ributors {writ ers} Joe Lee Richelle Putanam Sarah Raines Karen Gerard Katie Langley Carly Phillips Amy Myers Candice Paschal {photographers} Hunter Hart Margaret Mcmullen Brittney Dowell Divian Connor Candice Paschal {fashion spread} Hunter Hart - photographer Chromatix on Main - hair Merle Norman Luna Bella- Make-up {page design} Courtney Cox {adver t ising design} 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.

January 2018 | 7

Letter from the

Courtney Cox, Stacia King, Carole Ann Doughty


Well, 2018 has arrived and what better way to bring in the New Year than planning for your (or your loved one’s) big day and celebrating those who were married in 2017! We’ve got fun tips & wedding facts, stories of beautiful weddings of 2017, a gorgous bridal guide and more surprises. We hope you enjoy flipping through this Bridal Issue as much as we enjoyed putting it together! Cheers to 2018 and the celebration of love!

Courtney Cox


January 2018 | 9


1 Happy New YEar!


8 MSU @ LSU W Basketball 1 pm


GTKC Dog Show MSU Horse Park

Mississippi Theatre Association Festival @ MUW MSU v. Alabama W Basketball 3pm



MSU v. Arkansas M Basketball 8pm



Library Book Sale Starkville Public Library 12-6pm


Martin Luther King Jr. Unity Breakfast & Day of Service @ The Mill 8am

MSU @ Florida M Basketball 6pm


16 MSU v. Vanderbilt M Basketball 6pm

Celebrity Wait Night Central Station Grille 6-8pm Martin Luther King Jr Day







MSU @ Tennessee W Basketball 2 pm





MSU v. Arkansas W Basketball 8pm


MSU @ Ole Miss W Basketball 8 pm

Mississippi Theatre Association Festival @ MUW

MSU @ Ole Miss M Basketball 3:30 pm

12 Mississippi Theatre Association Festival @ MUW

The Detectives Mystery Dinner Theatre Central Station Grille 6-9pm


GTKC Dog Show MSU Horse Park MSUv. Auburn M Basketball 2:30 pm

Mississippi Theatre Association Festival @ MUW Symphony: SSO Winter Winds Concert 7:30-9:30pm

Books & Authors: Cal Forbes SPL 12-1pm



19 The Detectives Mystery Dinner Theatre Central Station Grille 6-9pm


20 Starkville Frostbite Half Marathon 9am MSU @ Alabama M Basketball 7:30pm


Wedding Facts & Superstitions Written by Carly Phillips

Around 120,000 marriage ceremonies are performed each year in Las Vegas

Only 19 % of brides hire a wedding planner.

Queen Victoria’s wedding cake weighed a massive 300 pounds and was three yards in circumference

Most Popular Month to Get Engaged: December

67% of women continue to wear the same fragrance they wore on their wedding day

Actress Grace Kelly wore a dress made from 125 year-old Brussels lace on her wedding day 52 songs -The ideal playlist for a three-hour party

A pearl engagement ring is said to be bad luck because its shaped like a tear.

The average engagement in the US lasts 15 months

120 is the average number of guests that will show up to a wedding

The length Average Length of a honeymoon is eight days.

The ring Jay-Z gave to BeyoncĂŠ when he proposed is 18-carats

The longest wedding dress train measures 1.85 miles long

The most expensive wedding dress cost $12.2 million. It was designed by Martin Katz and Renee Strauss and had 150 carats of diamonds

Why are engagement rings worn on the left ring finger? It was believed that a vein ran from that finger directly to the heart.

New York City (Manhattan) is the most expensive place to get married “Thinking Out Loud” by Ed Sheeran was the most popular first dance song in 2016

An average of 44,230 weddings take place each weekend

October is the most popular wedding month

77 % of grooms still ask the bride’s father for her hand 43% of weddings are officiated by a friend or family member 340,000 destination weddings take place each year

The average age of first marriage in the United States is 27 for women and 29 for men

Something blue stands for purity, love, and fidelity

May is apparently the “unluckiest” month to marry in

45% of proposals take place in a public location

January 2018 | 13


January 2018 | 15

Written by Carly Phillips

Planning Your Big Day You said“Yes! ” What next? Tell your friends and family! Make the call! Don’t just post your new jewel on your social media platform of choice. They will want to hear it directly from you. Sure, it might be time consuming, but it is worth every second to the ones that will be there for it all.

Set a date. It doesn’t have to be exact or certain, but having something to spout off will feel a lot better than “We don’t know yet” when people ask (and they will). Pick a season, a year or even a month. Baby steps.

Get in “wedding mode.” Buy that magazine you always eye at the checkout line and dog ear some of the pages that stand out. Watch your favorite wedding flicks. Surf the web for helpful websites and blogs. Establish what the both of you want and don’t want for the big day.

Start a fund. This doesn’t have to be as dreadful as it sounds. Start putting a little bit back every now and then. Even that handful of change at the bottom of your purse will add up in the end. Buy a fun jar and decorate it with your “husband to be.”

Pick your bridesmaids. These will be the ladies that keep you sane (and fun) through each stage of planning. They will also be the ones directly to your left on the big day. Choose wisely, but be creative. Pack a box full of nostalgic photos, wine, and a great candle. Or print off a fun card and throw in some chocolate. Maybe gift a sweet piece of jewelry they can keep forever.

8-10 Months before: Guest List.

Now is the time to start thinking about who you and your groom would like to attend. Come up with a magic number that works for both of you. Ask your parents and his parents to double check the list. Send out “save the dates” so they can prepare. Some guests will have to make travel arrangements.

Pick the venue.

Decide on the perfect spot to say “I do.” Think about a ceremony site AND a reception site if they will be separate. Think about things like parking, predictable weather, style, accommodation, and review.


Think about having an engagement party. It might be a great way to celebrate the beginning with a close-knit group. Register for gifts beforehand.

4-6 Months before: Find the dress.

Some brides say that they tried on four or more before landing on “the one.” It also takes time for alterations, shipping, and orders. Get out and get to shopping as soon as possible. Take a reliable crew with you, and maybe include your future mother-in-law.

Think reception.

Pick a caterer and decide on the type of food you would like to serve. Pick out a color scheme and décor. Discuss entertainment with the groom. Live band? DJ? Pianist?

Plan the honeymoon.

Decide on the perfect place to spend your first week (or two) as husband and wife. Research plane tickets, hotel options and get passports if needed.

One Month before: Write the vows.

Give yourself plenty of time if you are going this route. You don’t want to be stuck with the task the night before. It’ll just enhance any possible “wedding jitters.” Perfect them and read them out loud to yourself.

Apply for marriage license.

This is another one that you don’t want to forget about. Sometimes it takes time for these types of things to come in.

Make any last minute adjustments & confirmations.

Call everyone to double (maybe even triple) check that everything is on the right track. Florists, make-up artists, caterers. Make any changes that seem crucial. January 2018 | 17

Made in Mississippi


Pecan Paper Co. Art & Design


aige Cannon was in high school when she first discovered designing on the computer. This, along with her Art I and II classes, led her to pursue a Fine Arts degree with an emphasis in graphic design at Mississippi State University. Now, as a busy mother of a two-year-old, Paige works part-time in a graphic design position for a real estate company doing their marketing and advertising. “One of the glorious things about being a graphic designer is that you can work from home if your child is sick or something comes up,” Paige said, adding that she can “pretty much work from anywhere.” So she started her own business, Pecan Paper Company, which custom designs stationery, invitations, announcements, artwork, ads, and other tangible products that incorporate her stunning watercolor and hand-lettered designs.

“I enjoy doing things on the computer,” Paige said. “I think it’s a great way of editing your work.” Her delight, however, is in her painting and hand-lettering. “That’s really where my passion is. A lot of my invitations include watercolor and digital.” Every product “is 100 percent me.” Customers come to Paige regarding their event and special occasion or business and personal need and Paige custom designs their idea. “I also have an Etsy shop where I sell ready-made creations, so the design is already created.” Once someone purchases it, Paige customizes it with the names, dates and times, the information on the event, and provides the customer with a digital file. Often customers really don’t know what they want. “Those are the fun ones to me,” Paige said. “You never know how people are going to respond to your work until you put it out there. It’s fun to see how people take things and see things so differently.” Her bestsellers are baby shower invitations, but once football season starts, her tailgating watercolor designs become very popular. Her handcrafted celebration confetti cards are made from hole-punched dots recycled from discarded paper she didn’t use. “I print on the card and then place wax paper on the front, and dump confetti in over the design.” Someone planning a wedding is different from someone throwing a party, Paige said. Invitations tend to be more classic. Although, some brides-to-be want bright, fun things for their wedding. But, as far as the invitations, “they seem to be more simple and elegant.” The invitation

Written by Richelle Putnam • Photos by Brittney Dowell January 2018 | 19


sets the tone for the wedding and the wedding guests. “I’ve done a couple of wedding invitations that were more modern, but they were still very simple with text and maybe a logo or a seal. Generally, the bride comes to me knowing what she wants.” Wedding invitations don’t usually incorporate Paige’s artwork, but bridal shower invitations are different. Paige will hand-paint those, transfer the design onto the computer, and then add the type. “I designed my own wedding invitation,” Paige said. “I came up with a design that didn’t have any script. It was very modern, and I used black and tan colors.” Other designers inspire Paige, but most of her designs are created from old-fashioned brainstorming and sketching with a pen or watercolor. “A lot of my favorite designs come from when I was painting or sketching with music in the background.” Months later or maybe longer, she’ll see something that strikes her that she didn’t see before. That design may soon become her latest creation. Completion time depends on the project. Paige sends a draft to her client and if it’s not what they had in mind, she starts over, taking into consideration what the customer did and didn’t like. “It’s definitely a lot of moving and changing and editing.” Pecan Paper products are original and made for you, even if it’s from one of the already designed templates, Paige said. Her work represents a momentous thing or time in someone’s life, whether it’s a birthday, a wedding, a save-the-date, or an art piece created for that special person and special occasion. “It’s much more special than picking something out that you find in any store. “ Etsy shop. follow Paige and Pecan Paper on Instagram and Facebook.

Taste & Toast Article and photos by Karen Gerard

Whipped Honey Butter What you need: • 1/2 cup of unsalted butter (2 sticks) • 1/8 cup powdered sugar • 1/4 cup honey • 1/4 tsp of salt *optional: 2 teaspoons ground cinnamon

Instructions: Beat all of the ingredients together and pipe or scoop into small pots or jars and store in the refrigerator. Let the butter come to room temperature for at least 30 minutes before serving.

FLUFFY ANGEL BISCUITS Angel biscuits are made with both baking powder and yeast, so even for unexperienced bakers they are guaranteed to rise. Roll a few of these pillowy biscuits in wax paper and leave at each table setting with honey butter and jam for your guests to snack on or take home.

• 1 package active dry yeast • 1/2 cup warm water • 5 cups all purpose flour • 4 teaspoons baking powder • 2 teaspoons salt • 3 tablespoons sugar • 3/4 cup shortening • 1 teaspoon baking soda • 2 cups buttermilk

Sprinkle the yeast over the water and let stand until foamy. Combine the flour, baking powder, salt and sugar and mix with a fork. Cut the shortening in with your fingers or a pastry cutter. Combine the buttermilk and baking soda and then add it into the flour and stir. Add in the yeast mixture and mix to combine. Cover and refrigerate for 8 hours or up to overnight. When ready to bake, preheat the oven to 375F. Turn out the dough and roll out to 1/2 inch thick. Cut 2 inch biscuits and let them rise for one hour on a greased baking sheet. Bake 15 minutes or until lightly browned on top.

January 2018 | 23




• 1 cup mayonnaise • 2 shallots, minced • 2 finely chopped celery stalks • 1/4 cup chopped parsley and green onion • 1 teaspoon red pepper flakes • 2 tablespoons hot sauce • 2tbsp olive oil • salt and pepper, to taste • Chopped fried chicken

Heat the olive oil on medium in a 10-inch skillet and sauté the shallots, celery, and pepper flakes until soft and fragrant. Transfer to a large mixing bowl and cool to room temperature. Mix in the fresh herbs, mayonnaise, hot sauce, and salt and pepper. Gently fold in the chopped fried chicken. Serve warm or chilled on sliced sandwich bread or toasted croissants.


• 2 tablespoons paprika • 2 tablespoons freshly ground black pepper • 2 teaspoons garlic powder • 2 teaspoons dried oregano • 1/2 teaspoon cayenne pepper • 6 boneless, skinless chicken thighs • 1 cup buttermilk • 1 large egg • 1 tablespoon + 2 teaspoons kosher salt, divided • 1 1/2 cups all-purpose flour • 1/2 cup cornstarch • 1 teaspoon baking powder • 4 cups of oil for frying Sandwich chicken between two pieces of plastic wrap and use a rolling pin or tenderizer to pound the meat to about a 1/4 inch thickness. Combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly. Whisk the buttermilk, egg, 1 tbsp salt, and 2 tbsp of the spice mix in a large bowl and add the chicken. Cover and refrigerate for 4 to 8 hours. Whisk together the flour, cornstarch, baking powder, 2 tsp salt, and the rest of the spice mix. Scoop 3 or 4 tbsp of the buttermilk marinade into the flour and mix it in with a fork. Place a piece of chicken into the flour mix and press firmly on both sides to get an even dredge, shaking to remove the excess flour. Keep the coated chicken on a large plate or baking sheet. Preheat the oven to 200F and heat the frying oil to 350F in a large heavy bottomed skillet. Carefully fry the chicken, two pieces at a time until golden brown and crisp on both sides. Drain on a plate lined with paper towels. Can be chilled for future use or chopped while still warm for immediate serving in fried chicken salad.

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• 8 oz softened cream cheese • 1 baguette • zest from 1 lemon • 4 sprigs fresh dill, chopped • 1 english cucumber Beat the cream cheese, lemon zest, and chopped dill in the bowl of a stand mixer until light and well combined. Preheat the oven to 350F. Cut the baguette into 1/2 inch slices and toast them in the preheated oven for 10 minutes or until lightly crisped. Cool on a baking rack while you thinly slice your english cucumber. To prepare, thinly spread the cream cheese mixture evenly on the toast and layer with slices of cucumber. Garnish with fresh dill and serve cool or at room temperature.



Strength of our Shield!


Cory Lucius Nikki Richardson Agent Affiliate Agent 1103 Stark Rd, Ste B Starkville, MS 39759 662-324-3555 January 2018 | 27

A New Twist on “Something Old, New, Borrowed and Blue” When it comes to this time-honored tradition, we often have no trouble finding our “something new” item. Today’s craft focuses on a new way to celebrate the “old, borrowed and blue” part of the wedding tradition! Brooches are a lovely touch for your “something blue,” as shown on this pair of boots. It is important to make sure the brooch is securely fastened, so it does not fall off and get lost.

Another fun way to celebrate the “old and borrowed” aspect, is to obtain pieces of old jewelry or fabric from a family member or friend. This bridal bouquet showcases the mother’s favorite ring and lace from a grandmother’s fabric collection.

Article & Photos by Amy Meyers 28 | TOWNANDGOWNMAGAZINE.COM

DIY Photo Booth Your photo booth doesn’t have to be expensive or super fancy! This booth features simple, white curtains and a pair of antique doors; a fun, Victorian-style chair and an antique brass chest; and battery powered lights. Conventional plug-in lights also work well, granted that your booth is located near a receptacle. You can get creative with pieces from old costumes, hats and other props!

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January 2018 | 31


Joy for the Journey


omething old, something new, something borrowed, something blue....and for many of today’s brides, this is only the beginning! Few celebrations create the excitement, eager anticipation, and attention to detail as weddings. Decision making goes on overdrive as we search for the perfect wedding gown, ideal venue, fabulous food, beautiful flowers and music, and a romantic honeymoon destination. With all the expectations and activities that come with getting married, it’s easy to feel overextended and exhausted. What are we to do? Good self-care for you and your future spouse is essential. I’d like to offer four tips to help you lower stress, nurture yourself, and strengthen your relationship as you enter this new phase of life together. Finding joy for the journey can begin now! 1.Gain perspective. Before leaping into all-out preparation mode, pause and reflect about the deeper significance of this day with your significant other. What if you used this time as a springboard for co-creating a healthy lifestyle that lasts long after the wedding? Practicing open communication, compromise, and conflict resolution builds skills for a lifetime.

2. Exercise. Whether you enjoy running, swimming, biking, Pilates, or yoga, get your heart pumping and your body moving! Exercise clears your mind, boosts your mood, and decreases stress. In turn, your body’s immune, endocrine, and hormone systems achieve better balance so you’ll feel your best. 3. Pay attention to nutrition. Food and beverage for most weddings are over-the-top indulgent and would never meet FDA recommendations for a healthy diet. One special day to indulge is wonderful, but a diet that’s high in sugar, caffeine, saturated fats, and low in nutrients not only wreaks havoc on your waistline, but also negatively impacts your mood. Joy for the Journey 4. Schedule time each day for reflection, rest, and play. It’s easy to get caught up in the never ending to-do lists, but everyone needs downtime. One of my favorite ways to rejuvenate body, mind, and spirit is Pilates. Pilates trains you to be mindfully in tune with, and accepting of each moment, so you stay calm and centered even in the midst of stress. I invite you to incorporate these self-care tips into your wedding planning- and into your life, because I’m convinced that the benefits to you will be remarkable. I wish you and your spouse a fun, wonderful wedding, and a long and happy life together! Enjoy the journey.

As my gift to you, Therapeutic Pilates is offering customized wedding packages with special pricing! Please visit my website,, or contact me to learn more.

Written by Katie Langly, PT, PMA-CPT • Therapeutic Pilates, LLC January 2018 | 33

The Power of Plants + You Article and photos by Candice Paschal


he beach boys just may have been on to something in the ‘60s, as they hit the top charts with the well-known song, Good Vibrations. Or for those of you more in tune with the ‘90s, Marky Mark and the Funky Bunch had us singing along to ‘It’s such a good vibration!’ Both of these classic tunes were sure to get listeners dancing, moving and singing about vibrations.

More people are tuning into the idea that everything is vibration. We’re collectively taking notice that this vibration or energy we put out into the world comes back to us and meets us at the same frequency wherever we are. We see the phrase “GOOD VIBES ONLY” more often. But where do these good vibes originate and how can we get more of them? We know from the first law of thermodynamics that energy can neither be created nor destroyed, only transferred. There’s been a rhythmic and perpetual transfer of energy that has been making the world go ‘round since the beginning of time. The sun, our faithful source of energy, shines steadfast and gives life to all living things. From the smallest plankton to the tallest sequoia; from a sugar-ant to a one-hundred-and-eighty ton blue whale; we are all surviving off of the energy emitted by our celestial source, the sun. The biggest question when it comes to our health is: why is it that some foods transfer this thriving energy to individuals, while other foods contribute in creating an environment for disease and inflict a poorer quality of life? In my experience, the answer comes from asking a simple question. Did the sun shine on the food that you are about to eat?


January 2018 | 35


Consuming plants in their natural state is the quickest and most efficient way to get the sun’s energy into our bodies, period. A piece of fresh, ripe whole fruit that you bite into has everything in it to digest completely and effectively. This is why cultures around the world that eat a more primitive diet don’t appear to have the same chronic diseases that have plagued the westernized world. Furthermore, as we consume cooked and processed plant foods, they move further away from the original state in which they met the sun. Many times, cooking our plants destroy enzymes that aid digestion as well as destroy crucial vitamins such as vitamin C. Many people eating a westernized diet struggle with fiber and vitamin deficiencies. As a result, they consume lesser quality vitamin and mineral supplements to replace that which was originally available in a whole plant food. We wouldn’t need fiber and vitamin supplements if we didn’t remove them from our plate in the first place. Another common misconception is that by isolating a certain single thing from a plant, we can still consume it and consider it a healthy part of our diet. I’ve found this to not be true. Take for instance oils. Nowhere in nature is a species constantly consuming large amounts of processed and extracted fats (oils) from olives, seeds, or any other vegetables while continuing to thrive. So what can we do? The first action in giving your body the energy it needs to thrive and become its best version is to give it the sun. Begin your day with raw, fresh ripe fruit or blend fruit with dark leafy greens and have as much of it as you want throughout the day. Many people attribute fruit’s high sugar and carbohydrate content to diabetes and consider it bad. Research now shows* that the high fat content of food is what has been found to be detrimental to human health, not the natural sugars and carbohydrates ingested while eating whole natural foods. Overt fat (any fat found outside of a whole food) causes the body’s blood to literally become sludgelike, making it difficult to move quickly and oxygenate your body. I recommend viewing a recent video found on YouTube that shows blood flowing before and after consuming fat**. The blood vessels go from looking like the speedy Indy 500 to a sluggish Los Angeles traffic jam. This is why we see diets high in fat resulting in some serious chronic fatigue. Have you ever noticed that you become overly tired after you eat a high fat cooked meal? Yep...blood sludge, baby. Hippocrates, the father of medicine and plant based eater, knew this to be true when he famously stated, “Let thy food be thy medicine.” This is why large, fresh plant based smoothies (ingested daily) are the simplest energy powerhouses that can give us immediate satisfaction and lasting results. Include as many fresh plants as possible in your daily caloric intake, and you will notice a more harmonious balance with benefits of clarity, tranquility, and a highly sought after trim body. With that much happiness, you won’t be able to help but radiate GOOD VIBES ONLY.

*US National Library of Medicine, National Institutes of Health Tuso PJ, Ismail MH, Ha BP, Bartolotto C. Nutritional Update for Physicians: Plant-Based Diets. The Permanente Journal. 2013;17(2):61-66. doi:10.7812/TPP/12-085. **John McDougall, Blood Sludge: Blood Flow, Before & After Eating a Fatty Meal, Online Video Clip. YouTube, March 1st 2016, December 3 2017. ______________________________________________ Photos by Candice Paschal, “Dress Fitting Smoothie Break” Photos taken at Brides for a Cause, Brides for a Cause is a nonprofit organization that collects and resells wedding dresses to raise funds for a variety of women-focused charities. Interested in donating your wedding dress? They are always accepting wedding dresses from within the last five years and newer, any style or size. -

January 2018 | 37

The Bridal Guide

It’s a Date


Hunter Hart Photography Make Up by Merle Norman Luna Bella Hair by Chromatix on Main 38 | TOWNANDGOWNMAGAZINE.COM

The Bride & Groom 662.327.4337 January 2018 | 39

It’s a Date 662.324.4889 40 | TOWNANDGOWNMAGAZINE.COM

It’s a Date 662.324.4889

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It’s a Date 662.324.4889 42 | TOWNANDGOWNMAGAZINE.COM

It’s a Date 662.324.4889

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It’s a Date 662.324.4889 44 | TOWNANDGOWNMAGAZINE.COM

The Bride & Groom 662.327.4337

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It’s a Date 662.324.4889


It’s a Date 662.324.4889 (dress on cover)

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The Bride & Groom 662.327.4337


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It’s a Date 662.324.4889 50 | TOWNANDGOWNMAGAZINE.COM

The Bride & Groom 662.327.4337

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It’s a Date 662.324.4889


January 2018 | 53

Written by Sarah Raines

Taylor Lynn Clark & Andrew Joseph Fultz September 23, 2017


he union of a couple whose romance was sparked during their time together in college was officiated on the campus that brought the two together. Taylor Lynn Clark and Andrew Joseph Fultz were members of the Famous Maroon Band when they met. Taylor, a piccolo player from Kerrville, Texas, and Drew, a trumpet player from Starkville, committed long hours to the band through practice and performance, and they soon grew close. In November of 2016, Drew proposed to Taylor in the Junction on the Mississippi State University campus. Drew took Taylor on a walk, leading her to a cowbell placed on a statue of Bully that held a special message, “Taylor, will you marry me?” The two were wed September 23, 2017 at the Chapel of Memories. The chapel was the perfect venue for the traditional yet elegant ceremony the couple wanted. Rays of sunlight filtered through the stained glass scattered about the chapel as Taylor walked down the aisle in her ball gown-style dress. Her strapless gown featured an elegant sweetheart neckline and beaded bodice, which ended at the full-bodied skirt. Hydrangea blossoms and greenery were placed on every few pews of the chapel, brightening the sanctuary slightly, and an intricate floral arrangement sat at the altar with floating candles. Ceremony officiator John Herring created a special certificate for the couple, and after Taylor and Drew said their vows, their guests were witnesses as they signed a certificate pledging their love for one another. After the ceremony, guests lined the walk on either side of the doors to the chapel and the couple rode to the reception in a red 1966 Ford Mustang. A reception followed at the Hunter Henry Center on campus. Upon entering the Hunter Henry Center, guests were welcomed to sign a scrapbook-style guestbook of pictures of the couple, and the lobby was lined with pictures of their memories with one another. The same traditional feel followed the guests from the chapel to the reception, with maroon, gold, blush, and white as the color pallet. Ivory cloths and Champaign-colored runners covered the tables, with flowers and greenery similar to those used in the ceremony serving as centerpieces. The band Too Proud to Beg performed soul, R&B, classic rock, and Motown-style music for guests to dance to in celebration of the newly married couple. One thing the bride and groom committed to for the ceremony was keeping businesses used for the wedding local. Music for the ceremony was provided by Haley Harper of Starkville, Taylor’s dress was bought at It’s a Date!, Flowers by the Bunch provided floral arrangements for the ceremony, the wedding director was Geneva Nelson, makeup artist and hair stylists were Shelby Hardin and Katie Stowell from Salon 28, the cake was created by Donna Nickels, catering was done by Bridgett Harding Catering, invitations were printed by Party and Paper and Montgomery’s Jewelry was the couple’s jeweler. Family played a key role in the ceremony, as well, from the bride’s proud parents Bruce Clark and Peggy Clark, and the groom’s parents, Andy and Nancy Fultz, to the many friends and family who came to witness the union. Five bridesmaids and five groomsmen attended to the couple for their special day. After the celebration, Drew and Taylor Fultz honeymooned in Orlando, where they visited Walt Disney World and Universal Studios.

Wedding Party Parents of the Bride: Bruce Clark & Peggy Clark Grandparents of the Bride: Mrs, Lois Clark and the late Dr. Robert Clark, Mr. & Mrs. Robert Schero Parents of the Groom: Mr. & Mrs. Andy Fultz Grandparents of the Groom: The late Mr. & Mrs. Joe N. Fultz and the late Mr. & Mrs. James E. Moak Maid of Honor: Claire Wilson Bridesmaids: Andrea Hemingway, Madison Poole, Katie Smith and Julia Tanner Best Man: Andy Fultz Groomsmen: Thomas Boydstun, Graham Oakley, Owen Smith, Steven Spradling


Credits Photographer: Jannah Alexander Photography Ceremony Venue: Chapel of Memories Reception Venue: Hunter Henry Center Florist: Flowers by the Bunch Wedding Director: Geneva Nelson Cake: Donna Nickels Invitations: Party & Paper Jeweler: Montgomery Jewlers Dress: It’s a Date Make up & Hair: Shelby Hardin & Katie Stowell at Salon 28 Catering: Bridgett Harding Catering

January 2018 | 55

Lauren Colby Lindley & Joseph Baker Nickels


Written by Joe Lee

July 8, 2017


ne of the many things young bride Lauren Colby Nickles, an instructor with the Mississippi State University Extension Service, was thankful for on her wedding day was the weather. Specifically the 20 minutes of hard rain that fell in the afternoon while the wedding party was at Hewlett Barn of Starkville, where pictures were made. “They say if it rains on your wedding day it’s good luck,” said Lauren Colby, who married Joe Nickles, a physical therapist at Oktibbeha County Hospital, on Saturday, July 8 at First United Methodist Church of Starkville in front of approximately 400 guests. “We took a shuttle to the church. The sun came out, and it wasn’t humid or even scorching hot – everybody was talking about how it wasn’t bad for July in Mississippi.” The involvement of Lauren Colby’s mother, Suzanne Lindley (owner of Suzanne Lindley Catering Co. and Floral Design) was another aspect of the occasion that Lauren Colby will always cherish. “My mom did the entire wedding – I got to pick the groom,” Lauren Colby said with a big smile. “I wore my motherin-law’s diamond earrings, and my flower girl wore a dress I wore as a child. Also, my mom, some friends and my siblings filmed a sweet message to us at the end of our wedding video as a surprise to us.” Lauren Colby’s dress and bridesmaid dresses came from Low’s Bridal and Formal in Brinkley, Arkansas. Her dress was made by Kenneth Winston and came from his latest spring collection. The bridesmaids wore steel dresses created by Sorella Vita. “With my mom being in the business, she coordinated the floral design with Keith Winchester of Macon,” Lauren said. “We chose white peonies, hydrangeas and roses for the arrangements, bouquets and boutonnieres. The entertainment was presented by the band Meet the Press, and Heritage Photography and Film of Hattiesburg did the photography and cinematography. Mom catered the reception with Marty Wages, owner of Table of Plenty of Columbus.” The reception was held back at Hewlett Barn, and Lauren Colby smiles at the memory of her new husband quietly reminding her that they needed to make it a short night – they were leaving from Golden Triangle Regional Airport the next morning at 6:00 a.m. for Atlanta and would board a flight to Jamaica for their honeymoon. They spent their wedding night at the Hilton Garden Inn of Starkville, got up at 4:30am and made it to the airport on time. Lauren Colby and Joe would like to give special thanks to both of their familes to making their special day all they could have dreamed of!

Wedding Party Parents of the Bride: Mr. & Mrs. Leslie E. Lindley, III Parents of the Groom:Mr. & Mrs. Leroy H. Nickels, III Grandmother of the Bride: Ms. Maxine Dickerson Whitten Matron of Honor: Taylor Williams Fulgham Maid of Honor: Margaret Kendall Taylor Bridesmaids: Meg Lindley Ebert, Katie Prather Lindley, Stacey Coker Lindley, Katie Lindley Norris & Licy Nickels Rhett Honorary Bridesmaids: Shelby Coleman Hardin, Kelly Hill Huerkamp, Katie Lynn Motley, Katherine Sloan, Norris, Molly Elizabeth Norris, Stephanie Tomas Randolph & Emma Katherine Tkach Best Man: Leroy H. Nickels, III Groomsmen: Justin Les Lindley, Leslie E. Lindley IV, Leroy H. Nickels, IV, Morgan Bain Nickels, Christopher Arrington Rhett & Thomas Patrick Thompson Flower Girl: Sadie Marie Nickels Ring Bearers: Carter Campbell Lindley

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Credits Photograper: Jennifer Elisha Photography Location: Old Waverly Clubhouse Music: Style the Band Wedding Coordinator:Marian Hazard


Written by Sarah Raines

Neely Cook & Coty Maddox October 28, 2017 The trees of Old Waverly in West Point were the red, goldenrod, and orange hues of a Mississippi sunset this past fall during the wedding of Neely Carroll Cook of Starkville and Michael Coty Maddox of Eupora. The two were joined hands in marriage on October 28, 2017. The ceremony was held in the gardens of the clubhouse, with around 200 friends and family in attendance to celebrate the couple on their special day including mother of the bride, Marguerite Cook and father of the bride Bill Cook, and mother and father of the groom Dana and Mike Maddox. The couple said their vows at the top of the stairs, under an arbor interwoven with white fabric and flowers, and a pop of greenery. The newlyweds first met in 2007 through friends and have been together since. On June 12, 2016 – Neely’s birthday –Coty proposed at his parents’ house, on the land where he spent his childhood. After over a year of planning, the wedding was everything Neely wanted, from the running fountain gurgling in the background to the garlands of pristine white flowers and complimenting greenery. Roses, hydrangeas, carnations and ranunculus blossoms outlined in silver dollar eucalyptus wound up the banners of the staircase to the arbor. Magnolia leaves and dusty miller was also intertwined with the white flowers, making the white blossoms stand out. The bride said the dress was her favorite detail from her wedding. She wore a full ball gown-style dress with a veil beaded to match its bodice, and royal blue shoes tucked underneath. “As a little girl, I always dreamed of having a fairytale wedding and my dress really made me feel like a princess,” Neelysaid. The ceremony included six bridesmaids, three honorary bridesmaids, six groomsmen and three ushers to support the couple. The colors chosen were bright white and some gray with the silver dollar eucalyptus green as an accent. To add a touch of fall, some white and silver pumpkins were used in decoration. “We wanted to keep things romantic and light and not super serious,” Neely said. “I wanted it to represent who we are, kind of laid back so everybody felt welcomed and enjoyed celebrating us. We kept things upbeat…it was very us.” The reception followed in the Old Waverly Clubhouse, where the bride and groom were announced, shared their first dance and sliced their wedding cake. Style the Band played live music, with tunes varying from 1980’s music to modern songs and the newlyweds and their newly-joined families and friends danced the night away.

Wedding Party Parents of the Bride: Marguerite Cook & Bill Cook Parents of the Groom: Mike & Dana Maddox Maid of Honor: Hillary Cook - Sister of the Bride Bridesmaids: Kate Woolridge, Lauren Morgan, Patsy Chandler, Carly Smith & Camille Smith Honorary Bridesmaids: Anna Catherine Andrews, Brinkley Perrigin and Joi Potate Best Man: Cameron Maddox - Brother of the Groom Groomsmen: Shawn Maddox, Brandon Chandler, Presly Prisock, Hunter Hart & Kent McClain Flower Girl: Sadie Smith Ring Bearers: Paxton Maddox, Pace Maddoc and Luke Woolridge

January 2018 | 59


The Flower Company Custom bridal Bouquets

662.320.9040 100 Russell Street Suite 6 Starkville, MS 39759 January 2018 | 61

Written by Sarah Raines

Laura Austin Crain & Tyler Smith September 9, 2017


n September 9, 2017 family and friends gathered at Pinelake Church in Starkville to celebrate the wedding of Laura Austin Crain and Mark Tyler Smith. Laura Austin and Tyler met in July 2016 while attending Mississippi State University summer classes. They were drawn together by their shared passion for family, their ministry, and a love for helping others. The following April, Tyler drove Laura Austin to the picturesque setting of an arched bridged in her neighborhood. There he played his guitar and sang to her before dropping to one knee and proposing to her! An additional surprise for the bride-to-be was that both of their families were already gathered together at her parent’s house for a proposal dinner! The September wedding hosted a vintage theme, with decorations and floral arrangements created and designed by the mother of the bride. An arbor handmade by her father stood at the end of the aisle. Flowers for the church sanctuary, bouquets, and the reception included white hydrangea and peonies, pink ranunculus, alstroemeria, garden roses, baby’s breath, and flowing vines of ivy. The couple not only shared their love for each other, but also their love for helping others by creating a hurricane relief fund area outside of the church sanctuary. Before the ceremony, during a private session, the bride and groom shared hand-written vows with each other in the presence of only their parents and two of their closest friends. They also exchanged giving keys and had their loved ones pray over them before the service. For the ceremony, Laura Austin wore a long, vintage gown that was reworked to her specifications and the veil from her mother’s wedding, which was tailored to flow down her back into the long train of her dress. On her right hand, in memory of passed loved ones, she wore the wedding band and engagement ring of her late grandmother. She also wore her mother’s necklace, which featured the stone from the first engagement ring that her father gave to her mother. Laura Austin walked down the aisle to “Forever Like That” by Ben Rector – the song Tyler sang to her before he proposed. Seven bridesmaids including a maid of honor, a matron of honor, three junior bridesmaids, seven groomsmen, and two best men stood with the couple while they were wed beneath the beautiful arbor her father had created. The parents of the bride, Bruce and Melanie Crain, and the parents of the groom, Mark and Kim Smith, were in attendance along with other family and friends who gathered to celebrate the couple. After the ceremony, a reception was held at the M-Club on the Mississippi State University campus. Antiques gathered by the bride’s mother and set up by friends of the family added unique character to each individual table, with flowers worked into the decorations. A legacy cabinet held love letters penned by the bride’s grandfathers while they were stationed away from home during times of war. Also on display were pictures of the couple’s grandparents’ and parents’ weddings. Scattered among the photos and letters were antique clocks, one of which sat atop the cabinet and read “Love like ours will stand the test of time.” The food was brunch-themed and the centerpiece of the cake table was a grand doughnut tower surrounded by three wedding cakes of varying heights. The Mississippi State University football field served as the backdrop, tying the groom and his family’s love for the Bulldogs, as well as where the couple first met, into the festivities. The couple was sent off with a clamor of cowbells and pompoms and spent their honeymoon on a cruise. Sara Miller Photography and Steve Carver Video Productions helped preserve the memory for the family. The Little Dooey catered the event. Wedding Party Parents of the Bride: Bruce & Melanie Crain Parents of the Groom: Mark & Kim Smith Grandparents of Bride: Jack & Dot Hollingsworth Grandparents of Groom: Tim & Katherine Nichols and Mr. Jewell Smith Junior Bridesmaids: Ella Pitts, Darby Pitts, Georgia Pitts Matron of Honor: Harley Taylor Middleton Maid of Honor: Anna Kathryn Feather Bridesmaids: Mary Todd Gordon, Holly Crain, Lauren Stuart, Abbie Katherine Smith & Taylor Malebranche Best Men: Mark Smith & Ben Smith Groomsmen: Alex Crain, Hans Malebranche, Caleb McBride, John Killebrew, & Dean Harrison Friends of Honor: Crista Wilburn, Maril Jackson, Natalie Parrott, Morgan Lyle, Sarah Easley and Kyndall Mittan


January 2018 | 63

Barre Studio and Wellness Pop- Up Fundraiser Photos by Margaret McMullen • November 30, 2017






6 1.Loren Tames, Jennufer Burt and Marcie Atkinson 2. Heather Warren and Kathy McGill 3. Bell Hester, Kayla Love and Hope Ellis


The Mystic Society of the Cowbellion’s 9th Annual 12 Bars of Christmas Toy Drive • December 16, 2017






6 6. Hobie Hobart and Steve Gladney

January 2018 | 65

FUMC Advent Festival • December 3, 2017







1. Jeff & Amy Adkerson, Kristen & Brian McCaskill 2.Sarah Fischer, Genny Fischer, Noah Knox 3. Francie Tagert, Emily O’Neal 5. Emma Powell, Charlie Harris, Mary Margaret Powell, Ray & Lennox Waters, Sawyer Conrad, Anna Wyatt Ford, Kate Lajeune. 6. Atwell Daves, Chuck & Elaine Schimpf, Leslie & Don Fye, Melanie Mitchell


January 2018 | 67


January 2018  
January 2018