January 2019

2019 Welcomes a A SPLASH! Vesta’s BestMAKE Healthier You in Show

Special Focus on HEALTH

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CONTENTS JANUARY 2019

16|HEALTH: From culinary medicine expert Susan Warner M.D. to our

2019 Wellness Guide, you’ll find expert advice for a healthy start to the new year.

26|HOME FEATURE: Innovative design by Ashley Toney and

Dave Moore Construction deliver an award winning showcase home in Piperton.

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CONTENTS JANUARY 2019

52.

F O R YO U

84.

22 healthy you 2019 Wellness Guide 90 on a good note Streetdog Foundation

HOME & DESIGN 16 at home with Susan Warner, M.D. 26 home feature Best in Show 36 design An Organized 2019 44 in the garden Top Five Gardening New Year's Resolutions

44.

T R AV E L & C U L T U R E 46 getaway Ridgeland, Mississippi 52 travel Adventures at Sea 64 experience this Tallahatchie Flats 68 social Mid South Happenings 74 wedding Causey/Hensley

FOOD & DRINK 76 entertaining Soup Sunday 82 dining out The Brass Door 84 happy hour The Big Papi 86 in the kitchen Roasted Butternut Squash Soup 10 | At Home Memphis & Mid South • January 2019

90.

IN EVERY ISSUE 14 | PUBLISHER'S NOTE 89 | SOURCES

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JANUARY 2019 • VOL. 17 NO. 10 PUBLISHER / EDITORIAL DIRECTOR MARGARET MONGER | mmonger@athomemms.com

ART DIRECTOR ANNA HALEY | aleppert@athomemms.com

MANAGING EDITOR AUBREY ANN MONGER | aamonger@athomemms.com

COPY EDITOR TERRI GLAZER

INTERN HILLARY CLAIRE HANCOCK

IMAGING COLOR MANAGEMENT CHARLES REYNOLDS | cr@colorretouching.com

ADVERTISING SENIOR ACCOUNT EXECUTIVE HILARY FRANKEL | hafrankel@comcast.net

ACCOUNT EXECUTIVES MEGAN EIDT | meidt@gmail.com BRITTANY SANDERS | brmcdonald45@gmail.com GAIL HARRELL | gharrell@athomemms.com

BUSINESS DIRECTOR OF OPERATIONS TRIP MONGER | tmonger@athomemms.com

MARKETING AND CIRCULATION HARRIET W. DEATON | hdeaton@athomemms.com

HOW TO REACH US 320 South Walnut Bend, Suite 11 | Cordova, TN 38018 901.684.4155

WEBSITE: athomemms.com

At Home Memphis & Mid South doesn't accept unsolicited manuscripts. To inquire about freelance opportunities, send a letter, resume and three writing samples to—Editor, At Home Memphis & Mid South: 320 South Walnut Bend, Suite 11, Cordova, TN 38018.

SUBSCRIPTIONS Call 901.684.4155 or subscribe at athomemms. com. Annual subscription rate: $19.95. Single copy price: $4.99. At Home Memphis & Mid South is published 12 times a year. Postmaster: Send address changes to At Home Memphis & Mid South, 320 South Walnut Bend, Suite 11, Cordova, TN 38018. We make every effort to correct factual mistakes or omissions in a timely and candid manner. Information can be forwarded to Trip Monger; At Home Memphis & Mid South, 320 South Walnut Bend, Suite 11, Cordova, TN 38018 or to tmonger@athomemms.com.

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publisher’s note We hope you enjoy this January issue that we are in a mad dash to bring you on time as the holidays push us to get to the printer a little sooner that usual.

By the time you are reading this, 2018 will be another year in the books and 2019 will have found its way to us, ready or not.

Before writing this I was frantically searching the origin of New Year’s resolutions and great quotes for the new year, then it hit me. Why am I rushing 2019 in when I have two more weeks in 2018 and the Christmas holiday to celebrate? I’ve done it every year and this year I am not falling into the same trap.

Although I am taking a short leap into the future to welcome you to our January issue, I will be right back to December 18, 2018, in a snap. At this very moment I am typing, there are 19,380 minutes left in 2018 and I am going to enjoy every one of them.

I hope this past year has been your biggest blessing yet and that 2019 brings you many more. Someone once said, “The bad news is that time flies. The good news is that you’re the pilot.” See you all in 2019! I have another two weeks flight time ahead of me that I am going to enjoy. Wheels up and good tidings and peace to you all.

— Margaret

Publisher

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special focus health section

At Home With

SusanCulinary Warner, M.D. Medicine Text by Aubrey Ann Monger Photos Courtesy of Dr. Susan Warner

Q&A At Home Memphis & Mid South: Tell us a little about your background, both personally and professionally.

Susan Warner: I grew up in a small east Tennessee town in the Smoky Mountains. If you are a fan of Jan Karon’s books, you will understand when I say my childhood home was like Mitford, a small, close-knit mountain community filled with traditions of the four distinct seasons and an intergenerational closeness that I treasure. Memphis has been my home for over 35 years since moving here to attend the University of Tennessee College of Medicine and meeting my husband Bill, a pediatric orthopaedic surgeon at the Campbell Clinic. After residency, I joined Pathology Group of the MidSouth and have remained with this group covering Baptist Memorial Hospitals for my professional career. In order to care for my family and to pursue other interests in volunteer work, I limited my practice in pathology. It was during this time, my interest in nutrition and its impact on disease developed. I began researching a way to develop this professionally and discovered culinary medicine.

AHMMS: What sparked your interest in culinary medicine?

SW: I’ve always had a passion for cooking. You could say it runs in my family. I remember baking cakes with my mother and

watching my aunt happily entertain. But it wasn’t until 2013, when I accompanied my husband to his Tulane University School of Medicine class reunion, that I first learned of culinary medicine. I found this link for combining medical science with my passions for cooking and nutrition in a program that teaches physicians about real food and its impact on health.

Tulane, at the Goldring Center for Culinary Medicine, had just started a program for medical students and was also offering continuing medical education to physicians and healthy cooking classes to the community. I quickly realized how much we needed this program in Memphis and it became my mission to introduce it to our community. I am happy to say that we now have two programs licensing the Goldring Center for Culinary Medicine (GCCM) curriculum; the University of Tennessee teaches medical students and residents, and Church Health reaches the community in its beautiful teaching kitchen at Crosstown Concourse.

My goal is to teach others how diet can influence health and how healthy food can taste delicious in a plant-forward manner.

In 2016 I was certified as a culinary medicine specialist through GCCM, and in 2018 graduated from a culinary arts professional program to become a chef MD. Currently I volunteer to teach medical students and residents and I hold an Assistant Clinical Professor appointment with the University of Tennessee College of Medicine. But I wanted to go beyond just volunteering; I wanted to accelerate this growth in Memphis and to help spread this message of healthy food/healthy life. Therefore, in 2017 I launched SeasonedMD® as a professional platform for culinary medicine. I gave it this name for a number of reasons. “Seasoned” in order to celebrate the seasonal bounty and beauty of my childhood memories as well as those we enjoy here in Memphis; “Seasoned” because a rule of culinary medicine that healthful food must also be delicious and well-seasoned; finally, “Seasoned” because I am seasoned with experience. I am thrilled to be a part of this movement where chefs, registered dieticians and doctors can come together to teach the next generation of physicians, healthcare providers and the larger community about deliciousness of food and how it can bring healthy change for us all.

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at home with AHMMS: Why do you believe that a knowledge of cooking is so important?

SW: When a person learns to cook, they can take charge of what they eat and have a better knowledge of what is going into their body. If we cannot cook, then we are dependent on other sources for nutrition, many of which are not healthful.

Somewhere in our fast-paced lifestyle we have forgotten or dismissed the art of cooking and have accepted as a substitute the over-abundance of fast and convenient food. This wealth of caloric intake is readily available 24/7 and processed to deliver more saturated fat, more added sugar and excess salt. And it can be super-sized! This behavior is not only associated with obesity and poor diet quality, Dr. Susan Warner and Nancy Kistler but it can also contribute to chronic diseases like hypertension, diabetes and heart disease. Cooking empowers the individual to take control of their nutrition and make better choices.

Cooking is a skill which can be learned, is creative, and gives a sense of accomplishment. The culinary aspect of culinary medicine and teaching nutrition in understandable terms may be the key to the success in making healthy food choices. Cooking dinner frequently at home has been associated with a healthier diet in multiple studies. The benefits of home cooking and the positive effect on health have regained attention in recent years. Eating home-cooked foods from whole food, basic ingredients with less processing and less added sugar has been linked to an increased consumption of fruits, vegetables and whole grains, a reduction in body size (body mass index or BMI) and overall better health.

AHMMS: What do you believe is important to consider when learning how to live a healthier lifestyle?

SW: Before learning how to live a healthier lifestyle, we need to first recognize and describe the problem in the health landscape

of America. Let’s look at the statistics. Currently, two-thirds of Americans are overweight or obese, typically due to lifestyle and diet choices. Studies have also shown that about 75 percent of chronic diseases treated in this country are linked to these same choices in diet and lifestyle. Finally, at least half of the top 10 causes of death (heart disease, cancer, stroke, diabetes and kidney disease) are associated with an individual’s diet. But the beautiful thing is that lifestyle and diet can be changed; therefore, many of these diseases and symptoms can be better controlled or even prevented. This information is not new. In fact, to a degree we all know this because nearly half of Americans worry about their weight and over 100 million diet each year, creating a $60 billion a year industry. Yet over 70 percent of people surveyed report being confused about what to eat due to too much conflicting information in the media and non evidence-based sources.

We need to learn medically sound principles of a healthier lifestyle and how to change our habits to be in sync with this lifestyle. This includes not only better food choices, but also exercise, not smoking, better sleep, reduction of stress and strengthening of relationships and community. These are not a new discovery either. In 400 B.C., Hippocrates said, “Let food be thy medicine and medicine be thy food.” It isn’t even some complex theory plagued with medical jargon; rather it is simply changing focus from dieting to being healthful. The Dietary Guidelines for Americans 2015-2020 (health.org) emphasize the value of focusing on dietary patterns which include the plan known as the Mediterranean Diet. A foundational tenant of what is taught by the GCCM, long-standing medical research has proved the Mediterranean Diet as the best eating plan for most people. It is easy to follow with nine basic principles, the food is delicious, and, most importantly, it works. The diet is not about Mediterranean recipes, but about using quality ingredients and exercising portion control.

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spotlight special focus health section The nine principles of the Mediterranean Diet: • Eat a variety of more vegetables (2-3 cups/day*) (*depends on needed calories) • Eat more whole fruits/nuts (2 servings* or 1-1½ cups fruit a day, ¼ cup nuts) • Eat more whole grains (2-3 servings a day or 1½ cups a day*) • Eat more legumes (2 cups a week) • Eat more fish (at least twice a week) • When it is comes to fat, the ratio of saturated to unsaturated fats is what’s important. Saturated fat is usually animal fat (with the exception of some tropical oils) and is solid at room temperature. Unsaturated comes mostly from plants, in the form of oils, and fish. Choose plant-sourced over animal-sourced fats. The Dietary Guidelines for Americans 2015-2020 recommends that no more than 10 percent of recommended daily calories come from saturated fats.

• Dairy is limited to the equivalent of about 8 ounces of yogurt or milk per day.

• Limited meat (a serving is three ounces—about the size of a deck of cards). Choose lean meats and avoid processed products.

• Limited alcohol (up to two drinks a day for men and one a day for women—not to be saved up for the weekend to have 14 at once. That’s called a binge and very unhealthy!)

Portion control and mindful eating are also important. We currently live with a “super-size” idea of a portion that is two to three times the size of a traditional serving as defined by the USDA. As for mindfulness, know when you are really hungry and slow down long enough to realize when you are getting full. Enjoy and savor your food.

Consume more whole foods that are less processed and more plants. Watch out for added sugar and salt that are hidden in so many foods.

Remember that small changes add up and can make a huge difference. These principles are simple, yet they can be so difficult to follow. As a country we are becoming more obese and being diagnosed with more and more chronic diseases. We need to be taught how to make these changes. This is the goal of the culinary medicine movement, to offer the tools to eat better, improve health and prevent chronic disease while eating delicious food. The GCCM (culinarymedicine.org) has translated this scientific evidence into a way for physicians to talk about real food with their patients. The curriculum is now used in many medical schools across the country, including the University of Tennessee here in Memphis, as well as schools teaching dieticians, pharmacists and nurses.

AHMMS: What are some of your tips for starting to eat in a more healthful way in this new year?

SW: You can be more healthful by making a few changes in a recipe. It doesn’t mean throwing out favorite foods, but rather

learning to adapt them.

Let’s look at an example: the beautifully presented Chicken Salad by Nancy Kistler. This is a recipe from the Goldring Center for Culinary Medicine in which a traditional favorite has been made healthier through reducing the amount of mayonnaise and in its place substituting Greek yogurt. Apples and nuts have been added and sodium has been reduced by using less salt and replacing it with other spices. We used the original Mrs. Dash and served it with whole-grain crackers. This version (calories 230, fat 6g-saturated 1g, sodium 230mg, carbohydrate 20g, fiber 4g, sugar 7g with no added sugar, and protein 21g) has fewer calories, less salt, less sugar, less saturated fat and more fiber than traditional chicken salad.

Here are a few of my favorite tips: • Think about what you have eaten in the last 24 hours or the last week. Keep a journal or take pictures—it could be eye opening! Then think about the nine categories of the Mediterranean Diet and how you might get creative with healthier substitutions.

• Small changes can make a big difference! Set a few goals that you are confident you can reach and that are important to you.

• Be mindful! Ask, “Am I really hungry or just bored, thirsty, looking at the clock or eating because food is in front of me?”

Sometimes we develop habits around eating when we aren’t hungry at all.

• Think about portion control and remember we live in a “supersize” world of food. Use a smaller plate and fill it till it is full.

• Read, read, read food labels and ingredient lists! Understand what the labels means. Know what you are consuming. Be mindful of amounts of saturated fats, added sugars and sodium on the label. Also note the amount of fiber in food; most Americans only consume half of the recommended amount of fiber daily. Recommendations can be found online in the Dietary Guidelines for Americans 2015-2020 (health.org).

• Watch for added sugar. Limit white foods like white bread, white rice, white pasta and white potatoes. Of course, mushrooms, cauliflower, garlic and onions are fine to eat.

• Take stock of your pantry. Is it filled with processed and refined foods? Prepackage healthy snacks into single servings. Keep the ingredients on hand to make several quick, healthy meals.

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at home with • Grocery shop with a plan for meals. This may take time on the front end but it is well worth the effort and gets easier with practice. By having a plan, you will be assured of having more nutritious food on hand and you’ll be less likely to take the fast food route or make impulsive and less healthful choices.

• Buy quality ingredients that don’t have unnecessary additives, antibiotics, pesticides, hormones or ingredient names that you cannot pronounce. Local and in-season produce is usually a good choice when possible.

• Consume foods in a state closest to how they grow and choose less processed food.

• Eat more plants. Here are a few ways to include more vegetables into your diet: - Chop vegetables on the weekend for snacks during the week - Add finely chopped vegetables to sauces and other foods such as meatloaf, tacos or spaghetti - Add more vegetables and less meat, mayo and cheese to sandwiches made with whole-grain bread - Serve vegetable soups prepared on the weekend as an appetizer during the week - Cook a pot of beans or whole grains on the weekend to add to soups and salads during the week • Remember the rainbow of colors when choosing fruits and vegetables. This gives an array of micronutrients working together like a symphony. Supplements in bottles cannot fully substitute for the value of whole foods.

• Take your lunch to work and think about it the night before • Remember that this is a “marathon” and not a “sprint.” Enjoy the journey and be a lifelong learner.

AHMMS: What inspires you?

SW: Excellence and high standards both personally and professionally inspire me. Each day brings a new chance to gratefully

do something better with the amazing opportunities life has offered. Because of my faith, I believe that we have a calling which must be discovered and then pursued with diligence, perseverance and devotion for the good of others. I am also inspired by the encouragement I received from my father, who taught me as a child to believe that I could do anything if I tried hard enough and that anything worth doing is worth doing well. I am inspired every day by the amazing work and role model of my husband and for his love and support, which have encouraged me to walk this culinary medicine road and start SeasonedMD when I might otherwise have started looking toward retirement.

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special focus health section AHMMS: What is your favorite thing about your job?

SW: That’s easy—the chance to make a difference while

doing something that I love, and the people I’ve met along the way! The chance to help someone change a life for the better, whether that’s directly teaching a person or group to make healthier choices in their diets or teaching young physicians about food and how to talk to patients in real food terms, really makes my day. My favorite moments are those when someone tells me that their blood work has improved and their doctor is amazed at the improvement or that they now look at food and diet differently and that I have been a part of that.

I’m inspired by the people I have met through culinary medicine: mentors, colleagues, students and clients have humbled me, inspired me, and brought me joy—first and foremost, mentors and now friends at the Goldring Center for Culinary Medicine. Dr. Timothy Harlan, founder and executive director of GCCM and assistant dean at Tulane University School of Medicine and Leah Sarris, RD, LDN, director of operations/executive chef at GCCM, instructor, Tulane University School of Medicine, are both amazing people who have done an incredible job starting this program from the ground level and seeing it expand across the country.

It is a privilege to serve on the GCMS advisory board with them. Another privilege has been working with Dr. Joan Han, director of the Pediatric Obesity Program at Le Bonheur Children’s Hospital and associate professor in the Division of Pediatric Endocrinology, in establishing the culinary medicine program for the UT medical students. The devotion of the Church Health staff to their mission to provide healthcare including wellness to individuals without access to affordable care is truly phenomenal, and their work in their cutting-edge teaching kitchen is visionary. Working with Nancy Kistler on our SeasonedMD presentations has been such a highlight! I am inspired by her passion and knowledge of food, work ethic and demand for excellence. She is a real joy with whom to work and I am so very thankful for her guidance and expertise. I am grateful for Master Chef Jose Gutierrez, who allowed me as a culinary student into his kitchen to learn from him and his team. I loved seeing his incredible culinary talent and dedication to excellence, and now I look at food in a new and exciting way.

AHMMS: What do you like to do when you’re not working?

SW: I am passionate about what I do, so most of my time is spent working, although a majority of the time it does not seem like

work. Usually I am in the kitchen, reading a cookbook or listening to some culinary medicine lecture. Cooking for my family and friends brings a lot of joy; for me, showing hospitality is a way of loving others. Because I love food so much, I must practice what I preach and move a lot (calories in must equal calories out to maintain a weight balance). My husband and I enjoy biking and being a part of the training groups at Victory Bicycle Studio here in Memphis. We like to travel often for him to fly fish while I take in the peaceful scenery with a book in hand. We also cherish the time we spend with our son.

AHMMS: What are some of your favorite places in the Mid South?

SW: Dixon Gallery and Gardens is a treasure for Memphis as a place of beauty, especially the gardens with all of the spring

blooms and thousands upon thousands of tulips. It is also a place of learning, tranquility, mindfulness and community. The Greenline and Greenway pathways have been a wonderful opportunity for Memphians to walk, run and cycle without the danger of cars and traffic. It is good for the community to have a place that encourages exercise and movement in such a beautiful setting.

As a person who enjoys food, a favorite place in Memphis is a restaurant, River Oaks. We call it our “Cheers” in East Memphis.

Not only do we know that we will be fed well by master chef and owner Jose Gutierrez, but River Oaks is a place to relax and enjoy the company of good friends.

Please note that this information is for educational purposes and is not intended to offer personal medical advice. Seek the advice of your physician with issues and questions regarding personal medical conditions.

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special focus health section

2019

Wellness Guide

I have heard it said that, given half a chance, the body has an amazing ability to heal itself. Although the human body is designed to fight disease and remove toxins, our daily lifestyles keep it in overdrive mode and rarely give its systems the opportunity to ebb and flow in the manner for which they were created.

The average American has a cell phone in their hand or on their body most of the day and spends approximately five hours per day texting, talking, checking social media and perusing the internet. The average American consumes just over half a pound of meat per day. It doesn’t sound like much, but it equates to approximately 193 pounds per year. In reality, the average should be approximately half a pound per week. The average American sleeps about six hours a night, but needs seven to nine hours of sleep nightly. The average American works 60 to 80 hours a week. Eating too much, working too much, staying awake too long, engaging our brain and emotions for extended periods of time are just few examples of the ways we overstimulate (stress) our bodies and prevent them from resting the systems designed to prevent illness.

Following are some of my favorite ways to counteract the everyday toxic load.

Oral Hygiene The first three things I do every morning are scrape my tongue, brush my teeth and oil pull.

During the day our bodies produce saliva that keeps the mouth clean and breaks down foods. At night, we produce less saliva, however, unprocessed particles of the food we’ve eaten during the day, debris we breathe into our bodies, and illnesses lurking in the body are revealed through the tongue. The white film on the tongue in the early morning and bad breath are signs of bacteria build-up in the tongue. Tongue scraping is a good way to remove the white film; a toothbrush alone will not cover the entire tongue. Additionally, the toothbrush and the tongue scraper will not remove all bacteria. Oil pulling is truly the magic key to 100 percent coverage and removal of bacteria and toxins from the body through the tongue. Flossing every day is also crucial to good oral health.

Daily Detox Drink Apple cider vinegar: A small dose of apple cider vinegar every day is a good way to help cut gut bacteria and promote good, healthy bacteria. It may help with weight maintenance or loss and it decreases blood sugar levels significantly, in most cases.

I prefer an organic brand. Lemon water: Lemons are a good source of vitamin C. They help cleanse the kidneys, aid the liver in producing bile to move through the stomach and help the digestive system, and also have anti-inflammatory properties.

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My Daily Detox Drink (reprint) • 8 oz. boiled water • 1 Tbsp. apple cider vinegar • 1 lemon (Nobiletin is one of the bioflavonoids found in citrus fruits such as lemons, oranges, tangerines and grapefruits. Nobiletin has anti-inflammatory and anticancer actions and the potential to suppress metastasis of breast cancer. I like to leave the lemon out overnight to soften and become juicier.)

• 5 shakes or a pinch of cayenne pepper (Cayenne pepper contains capsaicin that has the ability to induce apoptosis of cancer cells.)

• 11 shakes or ¼ tsp. of cinnamon (Great for clearing the arteries and promoting a healthy heart) • 5 or 6 grates of fresh ginger or 5 shakes (⅛ tsp.) of powdered ginger (Ginger is good for digestion and has been shown to reduce cancer by inhibiting the metastatic process.)

• 3 shakes of turmeric (Anti-inflammatory, helps to fight cancer) • 1 Tbsp. of local honey (Sweetens the drink and local honey helps with seasonal allergies.)

healthy you Dry Brush Dry brushing stems from Eastern medicine as a way to encourage the lymph system to move toxins through the body.

While there is no scientific evidence to support the health effects of dry brushing, I will say that during a recently break I took from dry brushing I developed a sinus infection. Rather than get on antibiotics, I increased my daily dose of probiotics and gave myself lymph massages multiple times throughout the day to drain my sinus lymph. I was better in seven days, the same amount of time an antibiotic would have taken.

I start at the bottoms of my feet and brush long strokes up toward my heart, where the lymph system drains. For my face and neck, I have a small dry brush. I brush my face in a circular motion, starting at the forehead and working my way down. I brush my neck with small downward strokes toward the heart.

I try to dry brush in the morning just before my shower.

Meditate/Contemplate Connections with God and myself are essential to everyday life; the science supporting the health benefits to the brain, the heart and relationships is profound. Those with a spiritual practice and connection to a higher being fare better in health trajectories and recovery. Daily meditation of as little as 15 minutes has been shown to reverse the effects of memory loss.

Meditation is linked to mindfulness, a connection of awareness of the present moment. Meditation and contemplation are ways of clearing the mind and establishing focus with the self, leading to a better understanding of your thoughts, feelings and perspective with regard to yourself, situations and others. Understanding yourself is the most important step in connecting with others. The practice cultivates compassion and empathy, leading to grace and mercy.

Gratitude and Acknowledgment Journal Consider adopting the daily practice of journaling about the gratitude you feel for people and things that bring you happiness, joy, difficulty and challenge. There are gifts and lessons in all scenarios. Acknowledgement of happiness, joy, difficulty and challenge increases emotional IQ. Being mindful of the situations and people you encounter leads to greater understanding of yourself, your thoughts, emotions and perspective. Writing about people and things for which you are grateful as well as those things that are painful or challenging is a good tool. Acknowledge yourself, too. Be grateful for your gifts and talents. Also recognize your challenges and how you are working through them. Writing these acknowledgements cultivates compassion and empathy for yourself and others.

yogurt, cheese curds and kefir are some other good examples of fermented foods.

Dark, leafy greens Eat dark, leafy greens at least once every day. (Twice a day is even better.) Have a salad or drink a green smoothie or juice with spinach and/or kale as a base (see recipe below).

Choose organic fruits and vegetables whenever possible. Green vegetables and fruits are the best for your body. They help prevent heart disease, lower blood pressure and reduce the risk of stroke. Raw vegetables are preferred over cooked, which is why salads, smoothies and juices are my top ways to consume greens and vegetables.

• • • • • • • •

Green Juice/Smoothie 1 cup spinach 1 cup kale 1 cup filtered water 1 cup chopped Granny Smith apple 1 cup chopped celery Juice of ½ to 1 whole lemon 1 cup chopped cucumber ½ an avocado

Healthy Fats Eat fat to lose weight? Yes, research indicates that 50 to 80 percent of your daily food consumption should be “good” fats, those high in Omega 3s and 6s. These fats are good for the brain and motivate the body’s fat-burning engine. Additionally, healthy fats give the body energy.

• • • •

Healthy fats include: vocados A Walnuts and other nuts Olive oil and other oils Sardines and other small fishes

Two recommended books to read for greater understanding: Eat Fat, Get Thin by Mark Hyman Fat for Fuel by Joseph Mercola

Take Vitamins The research on vitamins is contradictory, however I think they are necessary. We cannot get all the nutrients we need from food. We need a quality multi vitamin, vitamin D, K3, A, all the Bs, and Omega 3s to help us live at optimal health.

Probiotics Probiotics work for your gut health and supply your gut with healthy bacteria. The supplements work best when taken two to three hours before your first meal or four hours after your last meal of the day. Probiotics support the immune system and help fight bacterial infections.

Fermented foods are also a good source of probiotics.

Sauerkraut is my preferred choice of fermented food. I try to eat a healthy side portion of sauerkraut every day. Greek January 2019 • athomemms.com | 23

special focus health section Exercise Move your body throughout the day. The more you move the more you activate the body’s cellular and muscular systems.

The cellular and muscular systems moderate the functioning of hormones and fat burning, and create energy that affects the heart, lungs and brain activity. In order to regulate cholesterol and triglycerides, you need to move.

• After sitting for 30 to 45 minutes, get up and walk for as little as two minutes.

• Participate in moderate to vigorous exercise 30 minutes a day. You do not have to do all 30 minutes at once; you can break it up into three 10-minute segments as follows: - 10 minutes of upper body workout - 10 minutes of lower body workout - 10 minutes of cardiovascular workout *If you have health issues, talk to your doctor and work with a personal trainer to develop an exercise protocol that is right for you.

Sleep Research shows that the average American gets approximately six hours of sleep per night. Adults need seven to nine hours of sleep per night. Sleep deprivation negatively affects memory and heart health, contributes to weight gain, deregulates emotions and reduces the ability to be mindful. Following are some tips for better sleep: • Try to sleep in a neutral position to keep from tossing and turning throughout the night.

• Turn off all lights and make the sleeping room dark.

• Keep the room temperature between 60 and 70 degrees.

Cooler temperatures are better for sleep quality.

The tips listed in this article are all tied to cardiovascular, immune system and brain health, weight maintenance, diabetes prrevention, hormonal balance and psychological health.

Management of everything on this list has a direct impact on key health indicators such as cholesterol, triglycerides, free radicals and blood pressure.

Michelle John is a corporate onsite health promotion specialist, integrative health and wellness educator, yoga teacher, food literacy educator and a green smoothie connoisseur. Michelle graduated from the University of Memphis with a B.S. in psychology, is a certified health coach from the Institute of Integrated Nutrition and an RYT 200 yoga teacher. Her approach to well being and living your best life every day focuses on the foundations of self-awareness, self-care and self-discovery through whole mind, body and spirit nutrition. Michelle educates clients through a journey focused on the way the whole self is nourished through food, career, relationships, exercise and spirituality. Her ultimate goal is to help clients discover not only how to live longer, but to live better by honoring the unique individual with compassion and self-love as they were created.

Text by Michelle Johns

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home feature

Best in Show Vesta Home Show Winner Highlights Top-of-the-Line Living in Piperton

Text by Jordana White | Photos ourtesy of Brandon Tony 26 | At Home Memphis & Mid South • January 2019

home feature

Every year since 1983, the West Tennessee Home Builders Association has held the Vesta Home Show to showcase innovative design and construction in housing. The show has a different theme each year, and this year’s focus was on redefining the classic farmhouse. The Taylor home, built by Dave Moore and designed by Ashley Toney of First Fruit Collection, emerged as the best of the best in the annual showcase. With four bedrooms, four baths and 3,800 heated square feet beneath its roof, The Taylor offers a truly generous amount of living space, but there’s more to the design than just roominess, says Toney.

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home feature

The house’s decor and layout merge old and new in the best ways possible. Built in the style of a Queen Anne farmhouse (with origins dating back to the early 1900s), the home delivers what Moore describes as “truly authentic American architectural style,” melded with Toney’s design, a study in “light, bright and colorful” modern living.

In keeping with this attention to balance, the exterior of the Taylor combines clean white siding with pale red brickwork. Accented with large six-pane windows, double glass doors and an oversized patio (complete with porch swings, naturally) the home upon first impression showcases the best of 20th- and 21st-century design.

Moving indoors, balance between styles is evident immediately. True to Queen Anne style, a large eating area stands just inside the Taylor’s front door, adjacent to the kitchen. And the kitchen itself is fairly traditional, too, with three large windows over the sink and a generous island. But there’s nothing cookie-cutter about this home; Toney says its teal kitchen cabinets were a show stopper. “We love the pop of color in our mostly neutral home,” she admits. Combined with polished white Cambria quartz countertops, stainless steel appliances and warm, gold-tone cabinet hardware and light fixtures, the room echoes the perfect balance of cozy and contemporary chic evident in the home’s façade.

Just off the kitchen lie the pantry and scullery, an area that Moore describes as “every cook’s dream.” The family room, which is open to the kitchen, is lined with fenestrations designed to flood the room with light. A white shiplap fireplace and exposed wooden ceiling beams complete the balance of modern and rustic design.

The exposed beams of the family room reach new heights in the front foyer, where a pecky cypress ceiling commands the attention of all who enter. The same is true in the airy dining room, where the clean, white, wainscoted walls come into sharper focus thanks to the wooden accent wall that rounds out the space.

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home feature

Completing the picture-perfect main floor is the master bedroom and bath, a space so lovely, it earned the distinction of Best Master Suite for the entire Vesta show. To ensure a calm environment, the master bedroom is fitted with light-wood plank flooring; the walls are coated in the palest of blues, offering just a hint of the kitchen’s dramatic flair. The room features windows on all sides, bringing the outdoors inside in the best possible way. And, of course, it has a walk-in custom closet—a must for any modern family.

Moving into the master bath, a traditional white tub takes pride of place under double windows. Nearby, personal vanities shine thanks to sleek white cabinetry and quartz countertops that play perfectly against marble-effect porcelain tiling. The large master shower, with its chevron-mosaic flooring and wall accent mosaic, completes the spa-like environment. Upstairs, a bright landing, additional bedrooms and a designated play area round out the home, making it the perfect space for any modern family.

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home feature

The eclectic design principle plays out perfectly in the Taylor, just as Moore and Toney intended for this model house. From the exterior elevation to the smallest of interior design details, the structure evokes the past while providing for the desires of the contemporary family. Through the brilliant use of decor and built-in features, Moore and Toney have done just that‌and then some!

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Text by Jordana White | Photos courtesy of Anna Haley 34 | At Home Memphis & Mid South • January 2019

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home feature design

An Organized 2019 Professional organizer Frances Livesay Smith shares her expert tips for keeping a tidy home, perfect for starting the new year off right!

Text by Frances Livesay Smith | Photos courtesy of AHMMS

A wrapping space doesn’t have to be large. This one in the laundry room has all supplies needed to wrap and mail packages.

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home feature Knowing exactly what you have is the key to keeping your kitchen tidy. Keep like items together so you won’t waste time looking for a particular item.

Baking is easy when all the items are together.

You won’t overbuy at the grocery when you can see all baking supplies and mixes.

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design

Little ones can help put away items if storage spots are in easy reach. Dividers keep the drawer organized so everything is easy to get to.

Command Hooks are great for vertical storage inside cabinets. Keep like items together and next to where they will likely be used.

You’ll use spices more frequently when they’re placed and labeled properly.

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home feature

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design This drink station is next to the sink and everything needed to make a cup of coffee or tea is kept together. You don’t have to run around gathering drink items when they are all together.

Clear containers work best when storing staples. Food is less likely to be thrown away when everyone can see what’s in the pantry.

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Shoe bags are great for storing household items such as batteries, bulbs and vacuum supplies. Everyone in the family should know where items are kept and all like items should be kept in only one place in the home. Another shoe bag keeps small items in the coat closet easy to find.

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design Take the clothes challenge by writing down how many times you wear each item of clothing in your closet for a year. Give away anything you don’t wear at least 10 times. The hole-punched index cards show tops that hadn’t been worn 10 times in a year.

Two racks of tops were reduced to one by taking the clothes challenge.

Paper, paper, paper!

January is the best time to do these three things 1. Clean out or create a simple filing system. I think a vertical file system works best. The biggest challenge people have is thinking they need so many files and not being able to find what they have. Some files will have sub files, such as automobile, which may have a separate sub file for each vehicle a family owns. A simple system will have a file for: • Automobile • Banking • Bills

2. Shred old papers and tax documents. Remember

to only keep tax records for seven years. Write on the outside of each envelope what year’s tax return is inside to prevent having to open it.

3. Stop mail from coming. Junk mail can quickly take over your home and computer, making you waste a lot of time sorting through it. Here are some tips to prevent mail from taking over your life:

• Health

• Request that your name be removed from mailing lists that solicitors buy.

• Home

• Unsubscribe from unwanted emails.

• Insurance

• Keep a trash can by the door and drop unwanted mail in before it comes into the home.

• Taxes • Warranties • *Each family member should have a file, too.

Forsyth Fountain

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• Have bills come via email.

in the garden

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giftthe in guide garden

My Top Five Gardening New Year’s Resolutions Text by P. Allen Smith | Photos courtesy of Steven Veach, Ward Lile and Mark Fonville

More than 40 percent of people in this country make New Year’s resolutions, mostly related to saving money, losing weight or starting a new hobby. But my resolutions aren’t about my exercise goals, how I plan to read more, or my vow to use candles more in my everyday life (why save this magical light for special occasions?). Mine concern the important stuff—what I’m striving for in my garden in the coming year. Maybe you’ll be able to relate to a few of these.

5. Love my soil. A rich and successful garden begins and ends with healthy soil. I’m fortunate to live on a farm

with an abundance of chicken manure (only a gardener can appreciate an abundance of chicken manure), so I make good use of that ready source of organic material to enrich my soil.

In 2019, I vow to remain vigilant in the care and upkeep of my garden’s most valuable resource.

4. Step out of my plant comfort zone. I love petunias. I think it’s almost a requirement if you live in the

South that you have a soft spot for this sweet, colorful annual. One reason I love them is because they’re reliable performers, so I know that I can count on them in certain planters without a lot of thought. But is that lazy gardening?

What if I stepped out of my comfort zone and tried some new combinations this year? Bacopa, Abutilon, Nicotiana and many other annuals are just as delightful.

Forsyth Fountain I vow to try some new plants in spots where I tend to rely on my old standby favorites.

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in getaway the garden 3. Add more whimsy in the garden.

I’ve always been a fan of whimsy; it’s one of my 12 principles of garden design. But it’s an easy one to let slide because it’s usually not associated with function. On a day-to-day basis, I’m faced with things like hose spigots that don’t work, the necessity of moving farm equipment and other never-ending chores, so I have to make time for whimsy. I think of it like exercise—you know it’s good for you, but unless you make it a priority, there are too many other activities in your day that will take priority.

I vow to reevaluate my garden art, pathways, container plantings and the overall garden experience with an eye for opportunities to incorporate more whimsy.

Think outside the flowerbed and move some of those regulars that you find in a garden bed into containers. Get your hands in the soil and have some fun!

2. Share the wealth. I’ve been very fortunate in my gardening career, starting when I was just a kid, really, to have mentors, relatives and even neighbors share their garden knowledge and expertise with me. I really believe that gardeners are some of the best and most generous people in the world. I think of the times that someone has been gracious enough to share a start off a prized plant or grab a shovel on the spot and say, “Here, let me dig you up a piece.” I’ve never met a gardener who doesn’t love a free plant, and who usually generously reciprocates with plant gifts of their own.

In 2019, I vow to look for ways that I can pay the gift of gardening forward to others as a way to repay those who have, and continue to be, so generous with me.

1. Enjoy the garden. This New Year’s resolution might seem like an odd one at first; of course we garden for the enjoyment of it, right? But when I’m out in my garden, I’m not always seeing blooming roses, bees on the zinnias or flowers spilling out of the planters on the front porch. Instead, I’m seeing the barn that needs to be painted, the shovels left out in the rain and the weeding that needs to be done. Why is it so easy to see the “flaws” in the garden and sometimes so difficult to just step back, and...enjoy?

I vow to take more time in the coming year to stop, take a breath and enjoy the beauty of the plants, animals and farm around me.

What about you? What would you like to change in your gardening life this year? Regardless, I hope the coming year brings you and your loved ones more peace, joy and candles.

Adding whimsical plants to the garden is at the top of my to-do list every year.

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getaway design

Make Plans to Ride Down to Ridgeland this Spring

Text and photos courtesy of the Ridgeland Tourism Commission

One way to brighten up a dreary winter day is to plan ahead for the warmer season that is just around the corner. Putting fun things and new experiences on the calendar creates something to look forward to when the days grow longer and it 's time to get outside and soak up some sun. A weekend getaway to Ridgeland, Mississippi, is a must-do for active travelers.

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getaway

Indoors and out, Ridgeland offers exciting spring experiences like nowhere else in central Mississippi. It’s the retail mecca for the state’s capital/river region and home to over 140 restaurants bursting with local flavors.

Spring brings a full slate of reasons to visit Ridgeland, including the JackTown ThrowDown Barbeque Competition and the Magnolia Meltdown Half Marathon, 10K and 5K. Both events are held in March at Renaissance at Colony Park. The JackTown ThrowDown, planned for Mar. 1-2, is a Kansas City BBQ Society event and features over 50 cooking teams, live music and fun.

The Magnolia Meltdown, set for Mar. 30, offers a festival-like atmosphere along with scenic running routes.

Ridgeland is Mississippi’s premier cycling destination, with bike-related events scheduled throughout the year. One of the newest, the Cheers and Gears Bike Rally, is part of the city’s Art, Wine & Wheels Weekend Apr. 5-7 and is sure to be a hit.

Along with the bike rally, the Art, Wine & Wheels Weekend includes the Ridgeland Fine Arts Festival, the Santé South Wine Festival and the Run Now Wine Later 5K.

The Ridgeland Fine Arts Festival is an outdoor, juried event on the grounds of the beautiful Renaissance at Colony Park.

Attendees can mix and mingle with 100 of the country’s best artists across all mediums. It’s a unique way to purchase artwork, since buyers actually get to meet the artists and learn the inspiration behind each piece. Admission to the festival is free and so is parking. Live music on three stages, wine tastings and food trucks add to the fun atmosphere.

For more information on the event and featured artists, visit RidgelandArtsFest.com.

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getaway

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The 14th Annual Santé South Wine Festival, the largest wine and culinary extravaganza in Mississippi, is planned for the evening of Saturday, Apr. 6. Only small-production and boutique wineries are invited to take part, making Santé South truly the state’s top epicurean event. More than 120 exceptional wines will be featured, along with food from an array of Mississippi’s best restaurants. The festival is a fundraiser for Alzheimer’s Mississippi; tickets can be purchased at SanteSouth.org.

The Run Now Wine Later 5K race on the evening of Fri., Apr. 5 brings 400-500 runners to the Ridgeland Visitor Center and is the only running event in the area where finishers enjoy a wine and cheese social. The race is presented by Fleet Feet Sports.

The Cheers and Gears Ride, presented by Bicycle Revolution, will be headquartered at the beautiful Hyatt Place hotel and kicks off on Fri., Apr. 5. Explore Ridgeland’s nationally recognized cycling routes with 25-mile, 45-mile and 65-mile options.

There’s a poker run on Friday, rides to nearby Pocahontas and the Petrified Forest, a registered National Natural Landmark, on Saturday, and a Sunday “hangover” ride to Bicycle Revolution’s FeedZone Cafe in Gluckstadt.

Also in April is Ridgeland’s KidFest! at Freedom Ridge Park. Set for two consecutive weekends, Apr. 13-14 and 2021, it’s four days of affordable family fun. Guests will enjoy an old-fashioned circus under the big-top tent. Kids can ride a pony, learn magic tricks and be a performer in the backyard circus.

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Music lovers will flock to Ridgeland Apr. 21 for the annual Township Jazz Festival, the only music festival in the Jackson metro area dedicated exclusively to jazz. Over the past 10 years, the festival has gained a reputation as one of the leading family-friendly music events in the state. Acts include national recording artists, local upand-coming professionals and students. The festival is free and held at Township at Colony Park.

Special events, open-air shopping, cycling, patio dining and more— there’s no better place to spend a weekend this spring with family and friends than in Ridgeland, MS.

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Photographer: Persuasion Photography

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getaway travel

Dallas, Texas ADVENTURES AT SEA

Set Sail!

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Text by Marsha W. Strickland Photos courtesy of Regency Travel, Inc.

travel

Few things are as relaxing as a cruise and life onboard a ship.

Watch the wake bubble off into the horizon at sunset. Stroll the outdoor promenade under the stars. Breath in the salty air at sunrise.

There are many activities on every ship and a large range of experiences during each voyage. The departure port, the ports of call, the time of year and length of the cruise all play into planning the perfect cruise vacation.

For everyone from the first-time cruiser who wants to stay close to home to the experienced world traveler looking for new and exotic destinations, cruising offers a wide range of options with an ever-changing view. Here is a sampling of popular cruise itineraries: Island Cruising

The Caribbean (including the Bahamas and Cuba), Mexico and Bermuda No matter the itinerary, there are lots of opportunities for island hopping and fun in the sun! Some islands are lush with rainforests, while others have desert climates and coral beaches. Caribbean cruises departing from the United States usually visit three or four different islands and operate year-round.

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travel Cruising Alaska

Alaska The vast natural beauty of America’s 49th state makes it a popular cruise choice. Leave the hot, humid Mid-South behind and take advantage of cooler temperatures and more hours of daylight. Cruise season in Alaska runs from May through early September. Routes can include cruising along the Inside Passage to see the ice formations of Glacier Bay and Icy Strait. Ports of call include Ketchikan, Skagway and Juneau. Travel farther north to the majestic landscapes of the Kenai Peninsula and nearby Anchorage—a perfect starting point for cruise tours to Denali, Fairbanks and the wide-open spaces of Canada’s Yukon.

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getaway travel Historic Port Of Call

Europe Explore history, architecture and culture on a European cruise. A western Mediterranean itinerary usually visits cities in Portugal, Spain and France. Eastern Med options can include favorites in Italy, Croatia and the Greek Isles. Scandinavian cruises highlight the spectacular scenery of Denmark, Norway, Sweden and Finland. Visit incomparable St. Petersburg, normally with two overnights, and the historic nations of Estonia, Latvia and Poland cruising on the Baltic Sea. Journeys around the British Isles allow cruisers to visit castles in England, Ireland and Scotland.

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travel Singapore

Asia On the Pacific Ocean, a coastal East Asia itinerary will include port stops in China, Japan and South Korea. Southeast Asian cruises traditionally sail between Singapore and Hong Kong, with visits to the exotic countries of Thailand, Cambodia and Vietnam.

Tahiti

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Hawaii and the South Pacific Every cruise through the Hawaiian Islands reveals dramatic scenery in this tropical paradise. The warmth of the Aloha Spirit abounds in destinations including Oahu, Kauai, Maui and the Big Island of Hawaii.

Tahiti and her islands are unforgettable; French Polynesia offers enchanting turquoise blue lagoons and palm-fringed sandy beaches.

Sydney, Australia

Australia and New Zealand When cruising “Down Under” there are many Aussie and Kiwi highlights to discover thanks to the region’s climate, iconic sights, natural wonders and seemingly endless beaches. Adventures await in Sydney and Melbourne as well as Auckland and Wellington.

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travel

The Panama Canal Experience a man-made marvel. This engineering achievement took 33 years to complete and was opened in 1914. The famed locks allow ships to move from one ocean to another. Cruise from the Pacific to the Atlantic, or vice versa. Itineraries that transit the canal often begin in Miami and end in San Diego or Los Angeles, or reverse. Ports of call often include sunny locales like Panama, Costa Rica, Colombia, Mexico, Guatemala and various islands in the Caribbean.

Scenic Cruising

On Deck

South America, Galapagos, Amazon River, Antarctica

It’s hard to know where to begin when considering a cruise in a region as varied as South America. On Amazon River cruises guests have up-close-and-personal views of the rainforest and learn about the indigenous people who live there. For outdoor enthusiasts, the Galapagos Islands off the coast of Ecuador are a must-do, and even more so with an added trek to Machu Picchu in Peru before or after. Round-the-Horn cruises travel from Rio de Janeiro, Brazil, south to the tip of Argentina before exploring the fjords of Chile. An Antarctica sailing provides a chance to experience the awesome white continent!

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home trends travel

New England and Canada El Cosmico

Explore Colonial America in towns and cities along the Eastern seaboard. The fall foliage and lighthouses are a sight to see in picturesque harbors and quaint villages. Fall in love with charming Old Quebec and stroll the historic streets in Montreal. Take a bite of the “Big Apple” with a pre- or post-cruise stay in New York City.

Potential cruisers often wonder about the best length of time to spend onboard. For vacationers with only a long weekend to spare, a three- or four-day cruise provides a quick and easy getaway. Itineraries from five to seven days allow time to take in more ports of call and to relax on board and enjoy shipboard activities with a day or two at sea.

Lucky travelers with even more vacation time can take advantage of longer journeys of 10 days up to 60+ days for an around-the-world cruise.

A cruise can be relaxing or exhilarating; the choice is up to each passenger. With opportunities for enrichment, entertainment and activities on board, it’s easy for parents, children, grandparents and other family members to bond over shared adventures. Cruises also offer “me time” for individuals to indulge their personal passions. Mom can enjoy a relaxing massage in the spa or a yoga class in the fitness center while the kids “play pirate” in the children’s club. Grandma can attend an onboard cooking class or browse the shopping galleries and teens can participate in virtual reality adventures or glow-in-the-dark laser tag while Dad and Grandpa watch their favorite team in a “live” game on TV screens at a sports lounge. Family time might include rock wall climbing, pool games or miniature golf.

Ashore, the group might choose snorkeling in the Caribbean, zip lining in Costa Rica, pizza-making in Italy or dog mushing in Alaska. At night, the whole clan can catch a Broadway-style show or a movie with popcorn under the stars.

Almost everything anyone could possibly need is neatly arranged on a cruise vacation. Cruise travel is easy—guests only unpack once. Ships offer diverse accommodations. Balcony staterooms are a priority for those who love to relax outside in their own private space with prime viewing of marine life or iconic sights. Connecting staterooms allow families to spread out. Suites make a good spot for pre-dinner family gatherings or cocktails with fellow passengers.

Dining is an adventure with more onboard choices, extra food-and-wine pairings, and many alternative dining options in specialty restaurants. Morning, noon and night, ships serve up savory choices for even the pickiest eaters.

Diversity rules—order Asian one night, Italian favorites another night, and steak the next. Dine as a group or opt for individual dining experiences on select evenings. After dinner, the onboard candy store or soft-serve ice cream station is the perfect spot to satisfy a sweet tooth.

Canada-Quebec City Port of Call

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travel Fall Foliage in New England

Amenity-laden ships feature cutting-edge technology, wellness and fitness programs, high-quality dining and entertainment programs.

Below are a few innovative cruise experiences: • Imagine golfing at world-class courses in different countries, all on one trip. AMA Waterways created a way to do just that with its exclusive Concierge Golf Program. Tee times, equipment handling and transportation are all organized so golfers can relax on board before hitting the links.

• Holland America Line is giving classic cruising a contemporary new edge with onboard enhancements, exclusive partnerships, engaging activities and exciting nightlife. Discover the wonders of the natural world through BBC Earth Experiences. Create your own wine blend in the only purpose-built winemaking venue at sea.

• The cooking class schedule in the Culinary Centers on board Oceania Cruises ships is extensive and varied.

Hands-on experiences now include the art of Scandinavian cuisine, handmade pasta prep and crepe making.

Amateur chefs can even sharpen their knife skills.

• Advances in technology make for a smoother onboard experience. Princess Cruises has rolled out wearables called Ocean Medallions designed to help expedite check-in, keep track of companions, and customize each guest’s voyage. Cruisers carry the token in a pocket, strapped on a wrist, or wear it as a pendant, then use it as both a cabin key and a paperless wallet. It also monitors shipboard preferences.

• With ships designed to specifically glide through the shallow seas of the South Pacific, Paul Gauguin Cruises are destination driven. Leading scientists, oceanographers, and conservationists come on board and ashore to share their expertise on local marine wildlife and habitats.

• The North Star on Royal Caribbean Cruise Lines’ Quantum-class ships, is a unique glass-enclosed pod attached to a giant mechanical arm that lifts the pod up 300 feet and out over the side of the ship. The experience is a cross between a modern Ferris wheel and a ski resort gondola ride. Photographers will love the vistas!

• Sea Dream promotes its style of cruising as “yacht-like.” Itineraries are unstructured and free-form; the vessel may linger in a port if passengers wish to stay longer or depart early if rain spoils plans for activities on shore.

• Uncruise small-ship adventure cruises take guests off the beaten track and allow them to shape up with new shipboard fitness classes featuring Life Time Academy instructors. Wellness excursions in the wilderness focus on walking meditation and core strength development via kayaking and hiking.

From mega ocean liners to boutique ships, expedition vessels and even yachts, cruising is a great way to see the world and offers endless adventures.

For more information on cruise vacations, call the travel advisors at Regency Travel, Inc. at 901.682.9065 or visit www.regencytravel.net.

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travel

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getaway

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experience this

Tallahatchie Flats Text by Claire Hancock

Tucked into a scenic spot on the banks of the Tallahatchie River just outside downtown Greenwood, MS, lies Tallahatchie Flats, home to six renovated sharecropping shacks, all taken from local plantations. Guests at this unique lodging leave modern life behind to experience what it was like to live in a tenant house in a past era.

The flats sit side by side around a gravel circle surrounding a communal fire pit. Each has its own name and history—Miss Aubrey’s, Tush-Hog’s, Ashland, Red House, Palo Alto and Nellie’s— reflecting the plantation from which it came or the people who donated it. The origin of Tush-Hog's cabin is unknown, so it is named for the man in whose house Robert Johnson, the famous blues musician, died.

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experience this Every tenant house is furnished with several beds and a kitchen. Staying there is like traveling back a century in time. The decor recreates the look of a sharecropper’s cabin in the late 19th or early 20th century. The kitchens come with cookware and other supplies also reminiscent of the times in which the houses were inhabited on plantations across the Mississippi Delta. Each one has a tin roof, which makes for a relaxing night when the rain comes through Greenwood.

Besides its tranquility and representation of a bygone era, Tallahatchie Flats’ main attraction is its proximity to bluesman Johnson’s final resting place. The gravesite, located at Little Zion Missionary Baptist Church, is a must-see for any fan of blues music. Johnson is considered the father of the blues, and his recordings are still popular today. Also close to Tallahatchie Flats is the historic town of Greenwood. Known for its contribution to the Delta blues tradition, Greenwood, specifically its Baptist Town neighborhood, produced several wellknown artists, including Johnson. Baptist Town is now home to the Back in the Day Museum, where owner Sylvester Hoover shows what life in Greenwood and the Mississippi Delta is truly like. Hoover also gives a tour of the area that includes several historic locations, such as Broad Street Park and the Bryant Grocery Store in nearby Money, MS.

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experience this Staying at Tallahatchie Flats is a restful departure from the modern world. “The silence is deafening and makes for a most relaxing experience, day or night,” describes the website.

Sitting on the porch of one of the cabins on a clear night, every star in the Mississippi sky comes into view, giving guests the ultimate show in this true Delta experience.

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social

Bella Vita's Show of Support Text and photos courtesy of Bella Vita

Six local artists joined us on December 4th at Bella Vita for our 7th Annual Show of Support. With over 60 new paintings debuted, this event is our way to give back and say thanks to Regional One Health for saving Stephanie's mother's life in 2011 after an accident. We were happy to be joined as well by Say Cheese food truck as we all celebrated this wonderful cause and shopped our hearts out. We gave away 6 painting donated by our artists through our raffle giveaway, and a portion of the total sales towards the night, plus the raffle proceeds, were donated to Regional One Health. Local artists included: Sarah Robertson, Emily Ozier (EMYO), Kristi Hall, Whitney Winkler, Vicki Denaburg, & Lacey Russell (By Lacey)

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social

Memphis Food & Wine Festival

Text by Sarah Burgess | Photos courtesy of St. Jude Children’s Research Hospital

Delicious aromas, popping corks, and festive music were key ingredients for a vibrant atmosphere at the second Memphis Food & Wine Festival Celebrity Chefs’ Dinners Nov. 28 at Interim Restaurant. This venue’s open kitchen offered the sold out crowd a great visual of a well-choreographed four-course meal.

"Dinner guest and Celebrity Chef's Dinner #3 (January 24, 2019 at Erling Jensen) sponsor Jonathan Ellichman summarized the atmosphere best - "the music – the people – there was an energy in the room. If I didn’t know any better, I would have thought I was in a bistro on the upper east side in NYC." Host Chef David Krog worked alongside Guest Chef Dominic Orsini (Silver Oak Cellars Winery Chef, Napa Valley), visiting chef Jason Dallas (Spice Kitchen & Bar, Cleveland), and Interim chefs David Todd and Franck Oysel for this special culinary collaboration.

The menu included fall ratatouille on parmesan crisp, duck confit with pistachio and pomegranate gastrique, and grilled lamb strip loin with shaved fennel slaw and olive jus. Chef Oysel wowed guests with a beautifully plated hazelnut frangipane tart topped with candied chestnut mousse on a white chocolate crisp with blackberry compote and vintage aged rhum chestnut cream.

Guests enjoyed each course with specially paired Silver Oak | Twomey wines. Special thanks go to sponsors Susan and Alan Graf for a tasteful evening.

MFWF benefits FedExFamilyHouse with each Celebrity Chefs’ Dinner and the main Memphis Food & Wine Festival - Oct. 12, 2019 at Memphis Botanic Garden. “The FedExFamilyHouse is a very special place,” remarked Guest Chef Dominic Orsini. “I am honored to support them and their mission.”

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social

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Jingle Bell Run Text and photos courtesy of Brittney Sanders

The 2018 Jingle Bell Run to benefit the Arthritis Foundation kicked off the holiday season in Memphis. To open the event, participants were treated to a parade of event honorees and Santa and Mrs. Claus. The event welcomed over 500 runners and walkers and raised just over $58,000 for the organization.

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social

At Home Memphis and Mid South Open House Text by Aubrey Ann Monger | Photography by Anna Haley

The staff of At Home Memphis & Mid South Magazine gathered with friends at Church Health Center on Thursday, November 15th to celebrate the start of the holiday season. Guests enjoyed an assortment of holiday food and libations.

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wedding getaway

Pauline Causey Hunt Hensley August 25, 2018 Oxford, Mississippi Parents of the Bride: Rachel & Ken Causey Parents of the Groom: Mary "Missy" & Rusty Hensley Forsyth Fountain 74 | At Home Memphis & Mid South • January 2019

getaway wedding

SOURCES

Rehearsal Dinner: Powerhouse Wedding: Paris-Yates Chapel Reception: The Country Club of Oxford Event Coordinator: Ellen Thomas Event Design Photographer: Patrick Remington Videographer: Frameblender Films Florist: Oxford Floral Wedding Dress: Elle James Bridal Wedding Rings: Van Atkins Jewelers Oxford & Jewler's Choice, Memphis Bridesmaids' Dresses: Bella Bridesmaids Hair: Jessica Mathis Makeup: Rivers Countiss Entertainment: Memphis Soul Revue Cake: Lou Toole, Grenada, MS Caterer: The Country Club of Oxford

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entertaining

p u So

y a d n Su

Text by Aubrey Ann Monger | Photos courtesy of AHMMS

A warm start to the frigid months ahead!

76 | At Home Memphis & Mid South • January 2019

entertaining

The Inspiration The party was held to celebrate the start of a new year and special friendships. The hostess wanted to offer a fun theme that went along with the start of the cold weather season. A variety of local and homemade soups made the perfect meal to keep guests warm and cozy!

The Decor Keeping with the rustic, fireside feel, decorations were simple. Touches of copper and fresh greenery graced the cozy screenedin porch, making it the perfect spot for a glass of wine with girlfriends before dinner.

“I love using my copper cookware, especially in the winter, as it adds beautiful, warm tones perfect for the colder months,” says the hostess. Outside, cozy red blankets added a pop of color and kept guests toasty as they enjoyed time together by the fire. Once dinner started, guests enjoyed small portions of the various soups in cute copper mugs. Due to the cooler temps outside, everyone cozied up by the fire and enjoyed their meal.

January 2019 • athomemms.com | 77

entertaining

The Menu

Turkey and sausage gumbo Cauliflower bisque garnished with bacon Lucchesi’s tomato basil soup garnished with crumbled blue cheese Chicken taco soup French bread loaves Mini cornbread herb muffins Trader Joe’s garlic cheddar bread sticks Assorted charcuterie board

78 | At Home Memphis & Mid South • January 2019

Recipes

Cauliflower Bisque

Recipe by Taste of Home

Prep 30 minutes, Cook 40 minutes Makes 8 servings (about 2 quarts) Ingredients • 2 medium onions, chopped • 2 medium carrots, grated • 2 celery ribs, sliced • 2 garlic cloves, minced • ¼ cup plus 6 Tbsp. butter, divided • • • • • • • • • • • •

1 medium head cauliflower, chopped 5 cups chicken broth ¼ cup minced fresh parsley 1 tsp. salt 1 tsp. coarsely ground pepper ½ tsp. dried basil ½ tsp. dried tarragon 6 Tbsp. all-purpose flour 1 cup milk ½ cup heavy whipping cream ¼ cup sour cream Fresh tarragon, optional

Directions •

In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in ¼ cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.

•

Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream.

Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from heat; stir in sour cream. Garnish with tarragon if desired.

Special Note: After stirring in the sour cream, we used an emulsifier to make this soup rich and creamy, then topped it with crumbled bacon.

January 2019 • athomemms.com | 79

entertaining Chicken Taco Soup Recipe by Genius Kitchen

Ready in 55 minutes | Serves 4-6

Ingredients • • • • • • • • • • • • •

4-6 chicken breasts 2 quarts water 3 celery ribs, chopped 1 onion, diced 1 (10 ½-ounce) can chicken broth 1 (10-ounce) can tomatoes and green chilies 1 (1 ¼-ounce) package taco seasoning 8 oz. Velveeta cheese Salt, pepper and garlic to taste Monterey jack cheese Tortilla chips Sour cream 1 avocado, diced (optional)

•

80 | At Home Memphis & Mid South • January 2019

Directions •

Boil chicken, onion and celery in water until done. Remove chicken, cut into bite-size pieces and return to water.

•

Add broth, tomatoes, taco seasoning, salt, pepper and garlic.

•

Add Velveeta and let melt.

•

Serve soup topped with tortilla chips, cheese, sour cream and avocado.

Turkey and Sausage Gumbo

Recipe by Chris Shepherd via Epicurious Prep 40 minutes, Cook 1 hour Makes 8 servings

Ingredients • •

4 stalks celery, chopped 3 small yellow onions, chopped

•

1 large green bell pepper, seeded and chopped ¾ cup canola oil 3 Tbsp. olive oil 1 ⅓ cups all-purpose flour 16 ounces andouille sausage, sliced into thin rounds 1 small red bell pepper, seeded and chopped 8 cloves garlic, minced

• • • • • •

• • • • • •

8 to 10 cups chicken stock or lowsodium chicken broth, as needed 2 Tbsp. fresh thyme leaves, chopped 1 ½ tsp. cayenne pepper ¼ cup hot sauce, preferably Crystal ¼ cup Worcestershire sauce 2 tsp. kosher salt, as needed

•

1 ¼ tsp. freshly ground black pepper, as needed

•

4 cups pulled cooked turkey or rotisserie chicken, skin removed

Directions •

In a food processor, combine ¼ cup chopped celery, ¼ cup chopped onion and ¼ cup chopped green bell pepper. Process until smooth.

•

In a small bowl, combine ½ cup of the canola oil with the olive oil and whisk to combine. Transfer to a heavy medium saucepan or Dutch oven, add the flour and place over moderate heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25 minutes.

•

Add the puréed vegetables and stir to combine. Cover and reserve.

•

In a heavy large pot over moderate heat, warm the remaining ¼ cup canola oil. Add the andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes. Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions, along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4 minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce, Worcestershire sauce and the reserved roux, whisking as needed to dissolve the roux in the liquid.

•

Bring the gumbo to a boil, stirring frequently, then reduce the heat to low. Season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 Tbsp. all-purpose flour and 3 Tbsp. canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot.

DO AHEAD: The gumbo can be prepared ahead and kept covered in the refrigerator up to 3 days, or frozen in an airtight container up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.

January 2019 • athomemms.com | 81

dining out

The Brass Door Where the world meets in

Memphis

Text by Aubrey Ann Monger | Photos Courtesy of the Brass Door

Built out of a 20th-century bank, the Brass Door is the epitome of an upscale Irish pub Text in the heart of downtown

by Aubrey Ann Monger | Photos courtesyMemphis. of Marshall Steakhouse Seamus Loftus and Scott Crosby opened the bar in 2006 and still run it. Loftus felt that every great city deserved an Irish pub, and Memphis was no exception.

The warm atmosphere invites guests in to enjoy the two staples of an Irish pub: “the holy trinity of Irish beers” (Guinness), expertly poured from a nine-inch tap, and beer-battered fish and chips, North Atlantic cod in tempura batter, which Loftus credits as the best in the region. At The Brass Door fried are hand-cut and fried twice in duck fat. They make a great complement not only to the fish, but also to customer favorites like the Shepherd’s Pie, Fried Goat Cheese or Reuben Egg Rolls. A variety of salads, soups and sandwiches rounds out the menu. From the Brass Door burger with beer-braised onions and and bleu cheese to the B.E.L.T. (Bacon, Eggs, Lettuce and Tomato), there’s something to satisfy every craving. The classic Irish breakfast is served all day, complete with rashers, sausages, eggs, baked beans, mushrooms, black and white pudding, and roasted tomato. Head chef Demetri Phillips makes quality his top concern—this is genuine Irish fare at its finest.

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On any given weekend, the downtown pub is filled to the brim with people from all over the world.

Don’t be surprised if the downstairs bar is packed full of soccer enthusiasts taking in the games at 9 a.m. on a Saturday. The two bars fill up with both locals and out-of-town guests looking for a fun atmosphere with great food and drinks. Loftus and his staff pride themselves on welcoming visitors to the city and they encourage customers to support other local businesses and restaurants. “We see ourselves as not just an Irish pub, but as ambassadors for Memphis,” Loftus says. He believes it’s important for everyone who visits to experience the local restaurant scene.

To check out The Brass Door’s menu and read more about the pub, visit thebrassdoor.com, or look them up on Youtube. The Brass Door is located at 152 Madison Avenue in Downtown Memphis.

For questions call 901.572.1813.

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happy hour

The Big Papi

By Brad Pitts Photos courtesy of Brad Pitts

When most people think of rum, they think of it in its clear, unaged state.

The Cuba Libre and the original Daiquiri are two cocktails that immediately come to mind that employ it. However, “golden” rums, those that have most likely been aged in used bourbon casks, offer the rich, woody and caramel complexity that is commonly found only in whiskey or other brown spirits.

Aged rum is also serviceable in a number of classic drinks that use bourbon whiskey as the base spirit—even Old Fashioneds and Manhattans are fair game. I recently had the pleasure of enjoying this cocktail at Pêche in New Orleans and loved it so much it has become a staple at my house. Cheers and happy mixing!

84 | At Home Memphis & Mid South • January 2019

The Big Papi Ingredients • 2 oz. Brugal Extra Viejo Rum (although any sixto 12-year-old rum will suffice) • 1 oz. Averna Amaro • ½ oz. Yellow Chartreuse • 3 dashes Angostura Bitters

Directions • Add all ingredients to a mixing glass and stir.

• Strain into a cocktail coupe or rocks glass.

• Garnish with orange peel.

Photo by Yasmine Omari

Brad Pitts is an awardwinning Memphis mixologist and beverage manager at Germantown Performing Arts Center.

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in the kitchen

Roasted Butternut Squash Soup with Sweet Orange Creme

January is always a cold month here in the Mid South—the perfect time to share a delicious soup recipe. This wonderful butternut squash soup is great alone or served as a first course at your next dinner party!

Text and photography by Jim Norton 86 | At Home Memphis & Mid South • January 2019

in the kitchen Ingredients for Soup • 1 (3- to 3 ½-pound) butternut squash • 2 large yellow onions (cut in half, with each half cut into 1-inch pieces) • 3 Granny Smith apples (peeled and cubed) • 3 cups low-sodium chicken broth • ½ cup orange juice • 1 ½ tsp. salt • 1 tsp. black pepper • ½ tsp. chicken bouillon powder • ¾ cup heavy cream (optional) • Pumpkin seeds (optional garnish)

Ingredients for Sweet Orange Creme • ½ cup sour cream • ¼ cup heavy cream • 3 Tbsp. orange marmalade • 2 tsp. sugar • ⅛ tsp. nutmeg

Directions for Soup • Preheat oven to 400°. Line a baking sheet with nonstick aluminum foil. Cut the squash into vertical halves and remove the pulp and seeds. Lay the flat side of the cut squash on the prepared baking sheet. Place apples and onions around the squash and roast for approximately 50-60 minutes, until tender. Remove from oven and set aside to cool.

• Once cool, scoop the squash from the skins and place in a large stockpot. Add the apples, onions, chicken broth, orange juice, salt, pepper and bouillon powder. Over medium heat bring the mixture to a boil. Remove the mixture from the heat and set aside to cool.

• Once the mixture has cooled, purée in batches using a food processor or blender. Return the puréed mixture to the stockpot and cook over medium heat until warmed thoroughly. If you are using the optional heavy cream, add it now and whisk until combined. Keep warm.

Directions for Sweet Orange Creme • In a small mixing bowl whisk together the sour cream, heavy cream, marmalade, sugar and nutmeg until combined. Transfer to a plastic condiment squeeze bottle.

To serve • Ladle soup into individual bowls.

• Top with decorative pattern of sweet creme and pumpkin seeds as pictured. Enjoy!

To learn more about Jim Norton follow him on his social media: www.thenortonrecipe.com Facebook @thenortonrecipe Instagram @the_norton_recipe January 2019 • athomemms.com | 87

88 | At Home Memphis & Mid South • January 2019

SOURCES 16 | AT HOME WITH

Special thanks - Dr. Susan Warner seasonedmd.com

20 | HEALTHY YOU

Special thanks - Michelle Johns mjohns@transformingwellness.com

26 | HOME FEATURE

Special thanks - Ashley Toney of Warehouse 67

36 | DESIGN

Special thanks - Frances Livesay Smith frances.livesay@gmail.com

90 | DINING OUT

Special thanks - Seamus Loftus of The Brass Door thebrassdoor.com

92 | HAPPY HOUR

Special thanks - Brad Pitts bradpitts@me.com

94 | IN THE KITCHEN

Special thanks - Jim Norton thenortonrecipe.com

98 | ON A GOOD NOTE

Special thanks - Streetdog Foundation streetdogfoundation.com

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ongetaway a good note

Streetdog Foundation Text by Kathryn Winter Photos courtesy of Streetdog Foundation

Streetdog Foundation, a non-profit organization based in Memphis, has saved over 1,100 dogs since 2009.

Streetdog rescues, rehabilitates and rehomes stray and abandoned dogs in the Mid South. With no facility or shelter, the organization relies on foster families to keep the dogs in their homes until they find forever families.

About 60 adoptable dogs are currently living with fosters.

In 2018, Streetdog celebrated over 130 adoptions. The organization’s primary goal is to find the right fit for both the dog and the household. Streetdog’s volunteers work diligently to make sure every match has the highest chance of success.

The organization is completely volunteer run with no paid employees; all donations received go directly toward helping the pups, according to Laura Lines, Streetdog Foundation’s media coordinator. “Our volunteers and fosters are truly a blessing and allow us to continue saving the lives of dogs here in Memphis,” Lines says.

The foundation began when a friend asked Melanie and Kent Pafford to check Memphis Animal Services for a lost American Bulldog. What started as a one-minute task turned into a lifelong mission—the Paffords went home with three rescue dogs that day. The couple was overwhelmed by the number of dogs at MAS. “There must have been 60 or 70 dogs on the ‘Green Mile,’ the area where the dogs spend their last 24 hours before being killed. Around 200 dogs were in the holding area waiting to see if anyone would claim them. Dogs brought here might be lucky enough to be allowed to live as long as two weeks before they would be euthanized,” recalls Kent.

“As I walked down the Green Mile I understood that I could not continue my life, having seen this, without doing something to try to save as many of these dogs as I could. At the age of 43 I had found my passion. I would make it my mission to save as many of these precious creatures of God’s creation as I could. I prayed that God would help us to not be confined by our limited imagination.”

Since Streetdog does not have a facility, the organization relies heavily on social media, its website and email to connect with the public. Volunteer opportunities include working at adoption days, alumni communications, applications, development, dog walking, education, events, foster team/liaison, integrations, media, merchandise, photography, pup training, technology, volunteer appreciation, and fostering. The foundation sponsors events and fundraisers throughout the year, including adoption days scheduled on Saturdays at local Hollywood Feed locations.

Follow Streetdog Foundation on Facebook, Instagram and Twitter to see adoptable dogs and upcoming events, as well as volunteer and foster opportunities.

For information and photos of adoptable dogs and puppies visit www.streetdogfoundation.com.

90 | At Home Memphis & Mid South • January 2019

home trends El Cosmico

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getaway

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