Crossroads 2018 Outdoors
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What's Inside
A Daily Corinthian Publication | Outdoors 2018
Calendar of Events —Pages 8-11
EDITORIAL
Wildlife Tasting Supper winning recipes — Pages 17, 18
Publisher Reece Terry
Rustic retreat features good eats, live music, cabins and silo turned into hotel rooms — Pages 22-28
Editor Mark Boehler
Wildlife food plots - management steps to consider — Page 31
Contributors Bill Avery Mark Boehler Sue Bronson Carol Humphreys Patrick Poindexter Kimberly Shelton
Meet & Greet - Slug Idol — Page 32 Meet & Greet - Slugburger Festival Cornhole Tournament — Page 33
ADVERTISING
Explore new flavors over an open flame — Page 35
Sales Representatives Kenny Carson Derinda Nunley Barb Smith
Park remains unexpected treasure of beauty, adventure — Pages 36-43
Creative Designer Marissa Ferreira
Consider many reasons to teach a child to fish — Page 44
Crossroads Magazine is published by the Daily Corinthian, 1607 Harper Road, Corinth, MS. A complimentary 10,000 issues are distributed in the Crossroads area. The contents of Crossroads Magazine are copyrighted and may not be reproduced without consent of the publisher. Crossroads Magazine shall not be held liable for failure to publish an ad or for typographical or publication errors. Publisher reserves the right to reject any advertsing and to alter advertising copy or graphics deemed unacceptable for publications. For additional copies of Crossroads Magazine, contact the Daily Corinthian at 662287-6111.
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On the Cover Log cabin and bridge at Tishomingo State Park — photo by Mark Boehler
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calendar autumn
SEPTEMBER
1
Green Market, Corinth Depot
31st Annual Heritage Festival, Mineral Springs Park, Iuka George McConnell, SMITH, downtown Corinth
6
Pickin’ on the Square, Alcorn County Courthouse
13 14 14-16 20
Pickin’ on the Square, Alcorn County Courthouse Chance Stanley, SMITH, downtown Corinth Alcorn County Fair, Crossroads Arena
Pickin’ on the Square, Alcorn County Courthouse
21 22
Southern Nights in SoCo, SoCo District, downtown Corinth Chris Young, BancorpSouth, Tupelo Corinth Fairytale Ball, The Franklin Courtyard Daily Corinthian Community Yard Sale, Corinth Depot
Singers-Songwriters in the Round featuring Steve Azar, Corinth Civil War Interpretive Center
7
Alabama, BancorpSouth, Tupelo
8
42nd Annual Belmont Car Show, downtown Belmont
Karaoke with DJ-E, SMITH, downtown Corinth
Bear Creek Festival, downtown Belmont Wes Sheffield, SMITH, downtown Corinth
Community Yard Sale PA G E 8
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Run With Rotary 5K
26 27 28 29
Godsmack/Shinedown, BancorpSouth, Tupelo
11
Pickin’ on the Square, Alcorn County Courthouse
Crump River Day, Crump Landing, Crump, Tenn. Ben and the Mechanix, SMITH, downtown Corinth
4 6
Austin’s Shoes Run With Rotary 5K, downtown Corinth
Pickin’ on the Square, Alcorn County Courthouse Eric Stogner, SMITH, downtown Corinth
OCTOBER Pickin’ on the Square, Alcorn County Courthouse Green Market, Corinth Depot
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Cemetery Tour
Boys n’ Boubon Women n’ Wine, downtown Corinth
18 19-21
Pickin’ on the Square, Alcorn County Courthouse
“Bright Star, A New Musical” presented by Corinth TheatreArts, Crossroads Playhouse
20
The Lacs, Crossroads Arena
25 27
Pickin’ on the Square, Alcorn County Courthouse
“The World of Disney” presented by the Corinth Symphony Orchestra, Corinth Coliseum Civic Center Monster Mash presented by Magnolia Regional Health Center, Corinth Depot
27-28
Historic Corinth Cemetery Tour, Corinth City Cemetery
Annual Fall Festival, downtown Booneville
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Corinth Symphony Orchestra
1 2
NOVEMBER Pickin’ on the Square, Alcorn County Courthouse
“A Classic Christmas Spectacular” presented by the Corinth Symphony Orchestra, Corinth Coliseum Civic Center
3
“Beauty and the The Beast” presented by LINK and Corinth Threate-Arts, Corinth Coliseum Civic Center
8
Celebrate Corinth, FMBank, downtown Corinth
Pickin’ on the Square, Alcorn County Courthouse
16 17 23-24
John Scheider, Corinth Coliseum Civic Center
The Marshall Tucker Band, Crossroads Arena
9-10 10 15
Christmas Open House, downtown Corinth
Green Market, Corinth Depot Thanksgiving Lighthouse Classic, Corinth High School
Veterans’ Timeline, Corinth Depot Pickin’ on the Square, Alcorn County Courthouse
The Lacs
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Alcorn County Fair
Green Market
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Sept 22 8 am - 2 pm Corinth Depot
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Meet Legends in Corinth's Oldest Cemetery Oct 27 & 28 City Cemetery
Crossroads Museum at the Corinth Depot 221 N Fillmore St, Corinth, MS 38834 662-287-3120 | crossroadsmuseum.com
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First Place winners at the 40th Annual Wildlife Tasting Supper held at the Crossroads Arena were (back row, from left) Don Sweeton, Jack Rowsey (third place), Mark Lothenore, Danny Potts, (front row, from left) Pat Oaks, Joe Caldwell, Wanda Meador, and Jimmy Tate Waldon and his grandson.
COOKIN’ ON THE BY SUE BRONSON FOR CROSSROADS MAGAZINE
It’s hard to believe that after 40 years of Wildlife Tasting Suppers, there are still people in Alcorn County who’ve never attended. But at every event there’s always several firsttimers. That’s all it takes - one time and a food lover is hooked. www.mycrossroadsmagazine.com
wild
LOCAL COOKS HAVE BEEN SERVING UP RECIPES FOR WILDLIFE TASTING SUPPER THE PAST 40 YEARS Such was the case with one of this year’s first-time attendees, Jack Rowsey. His Deer Steaks winning third place in Antlered made it more enjoyable. CROSSROADS MAGAZINE
SIDE He said, “I always wanted to go, but coaching basketball at Biggersville, it seemed as if it was always held in the middle of the season.” Now that he’s retired, that won’t be a problem. Rowsey enjoys cooking, especially for events at Kemp Baptist Church. His Deer Steaks are always a big hit. PA G E 1 7
Some of the ladies at the church told him the wildlife event was coming up and they talked him into entering. One of the “secrets” to his tender steaks is soaking them in Dr. Pepper for 4 hours, then marinating them in Moore Sauce. “The Dr. Pepper tenderizes the meat and I like Moore’s Sauce. It’s like Dale’s, but less salty,” he said.
Deer Steaks
Processed deer steaks Dr Pepper Moore’s Sauce 3/4 meal to 1/4 flour ratio for breading Pinch of garlic Soak steaks in Dr Pepper for 4 hours; marinate with Moore’s Sauce. Mix meal and flour 3/4 to 1/4 ratio; add pinch of garlic. Bread steaks and deep fry until golden brown. Roughly 500 people attended this year’s 40th Annual Wildlife Tasting Supper at the Crossroads Arena on Jan. 30. Approximately 125 dishes were entered for competition, including ground beaver, shrimp salad and venison pastrami, to name a few. Monetary awards were presented to first through third place winners in categories of Water Critter, Feathered, Antlered, Land Critter, Hunting Club, Chili-Stew and Desserts. Mark your calendar now for the 41st edition of cooking on the wild side set for either Monday, Jan. 29 or Monday, Feb. 5 at the Crossroads Arena. A firm date will be announced later this year. Here are some of the recipes from 2018 First Place winners:
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Wanda Meador Antlered Wanda and husband Frank have been frequent winners for many years. She said when they married 20 years ago she had no idea how to cook wildlife. Thanks to her daughter, Jenny Lynn, and daughter-in-law, Joyce, she is now experienced. She explained that since ground deer has no fat, it’s best to mix it with bacon when frying. And the five different beans makes it a colorful presentation.
Deer Beans
1 pound ground deer About 8 slices bacon Can of dark kidney beans Can of light kidney beans Can of Great Northern beans Can of black beans Can of pork and beans 1/2 cup ketchup 3/4 cup brown sugar 1/2 cup granulated sugar 2 tablespoons mustard 1 teaspoon salt 1 teaspoon vinegar Brown meat with bacon. Drain, if needed, depending on how much bacon fat. Add beans, draining all except pork and beans. Combine other ingredients and add. Put in casserole and cook 30 minutes at 375 degrees. Mark Lothenore Water Critter Mark Lothenore just returned from his 18th fishing trip in Alaska. Since his first trip, he or a family member has entered salmon in some form. This year’s Salmon and Cream Cheese Dip netted him first
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place in Water Critter. When asked for his recipe, he said, “First you have to go to Alaska and catch salmon.” The recipe itself is very simple. It’s the preparation that makes it unique. Lothenore smokes the salmon himself. Before smoking, he soaks it in a brine or salt and brown sugar. After soaked, he sprinkles it with lemon pepper and sometimes a little Cayenne. He then smokes it with apple wood shavings. After smoked, crumble salmon into bowl with softened cream cheese to desired consistency. While mixing, add a little honey to taste. Serve with chips. Danny Potts Land Critter Pork and Pintos was a first win for Danny Potts. He’s entered the past several years but had no plans for this year. He had decided it was less trouble to just pay the entry fee. About noon the day of the event he decided to throw something together. He had pintos cooking on the stove. His plan was to get barbecue pork to put in, but when he went by the grocery store, he decided on ground pork. This recipe is about as simple as it gets.
1/2
Pork and Pintos
1 pound ground pork 3 cups cooked pinto beans Salt to taste Put pork in pot of water and boil, adding water as necessary to keep meat concentrated. When meat is done, drain and add 3 cups cooked pintos and salt to taste.
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Note: Yes, you read it correctly. He boils the ground pork. Whenever he cooks any meat for soups, spaghetti, etc, he boils it instead of frying. He says it easier and certainly more healthy. Pat Oaks Desserts Pat Oaks has won wildlife tasting dishes so many times she’s lost count, but this year was the coveted one -- Desserts! It’s hard to win in the Dessert category because of the abundance of entries and the women (and men) always bring their specialties. Looking for something different, Pat found a recipe for Hummingbird Cake in Southern Living magazine. She had never made it before and wasn’t sure she’d like it because she’s not too fond of bananas. It didn’t matter if she liked it or not. Apparently, the judges did! Pat and husband Roy were there for the first tasting supper 40 years ago, held at the America Legion building with about 50 people attending. Roy was an avid hunter and fisherman and Pat often went with him. She said now he’s content with gardening but she still enjoys catching crappie and bass off the pier of Clear Creek Lake (Watershed) at their home on Salem Road.
Hummingbird Cake
3 cups all-purpose flour, more for pans
Other first place winners were: Don Sweeten Chili-Stew Deer Stew Joe Caldwell Feathered Smoked Wild Turkey Jimmy Tate Waldon Most Unique Shark Bites
2 cups granulated sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 large eggs, beaten 11/2 cups vegetable oil 11/2 teaspoons vanilla extract 8-ounce can crushed pineapple in juice, undrained 2 cups chopped ripe bananas, (about 6 bananas) 1 cup chopped pecans, toasted Vegetable shortening Cream Cheese Frosting 2 (8-ounce) packages cream cheese, softened 1 cup salted butter or margarine, softened 2 (16-ounce) packages powdered sugar 2 teaspoons vanilla extract Additional ingredient: 3/4 cup pecan halves, toasted Preheat oven to 350 degrees. Whisk together flour sugar, salt, baking soda and cinnamon in large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas and toasted
pecans. Divide batter evenly between 3 well-greased (with shortening) and floured 9-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and col completely, about 1 hour. For frosting: Beat cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar, beating on low speed until blended after each addition. Stir in vanilla, increase speed to medium-high, and beat until fluffy. Place 1 cake layer on a serving platter; spread top with 1 cup of frosting. Top with second layer and spread with 1 cup frosting. Top with third layer and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake. Joe Caldwell Hunting Club
Bacon Wrapped Dove
Cream cheese, softened Sliced jalapeños Bacon slices, halfed Dove breasts Marinate dove breast in Italian dressing for 2 hours. Take 1/2 slice of bacon and spread softened cream cheese (measure to your taste); place a slice of jalapeño and dove breast and roll. Secure with a toothpick. Grill until bacon is browned.
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Watering hole in a cave, under a waterfall
RUSTIC RETREAT FEATURES GOOD EATS, LIVE MUSIC, CABINS, SILO TURNED HOTEL ROOM BY KIMBERLY SHELTON FOR CROSSROADS MAGAZINE
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USCUMBIA, Ala. — Cavernous wonders await visitors to the Rattlesnake Saloon. One of Northwestern Alabama’s best kept secrets, the rustic watering hole and Seven Springs Lodge receives an average of 1,200 to 1,300 patrons each weekend but has hosted as many as 4,500 in a single day. A peaceful retreat, the scenic tourist destination, located on the outskirts of Colbert County, is situated on 3,000 acres of unspoiled land with natural limestone caves, roaring waterfalls CROSSROADS MAGAZINE
and a variety of wildlife species. “When I first inherited this place, I had no clue what I was doing,” said a modest Owen Daniel Foster Sr. as he reflected on the beginning of what would become a highly successful venture. “I was a farmer for 27 years, not a businessman. So, I wasn’t quite sure what to do with it.” “I thought about opening it up for hunting, but realized that wasn’t very profitable,” he added. Purchased by his grandfather “Plain” Owen Foster in 1916, the sprawling property began with the www.mycrossroadsmagazine.com
THIS PAGE, FROM TOP
No saloon is complete without swinging entrance doors - and hand-carved wooden rattlesnakes. The Rattlesnake Saloon features musical entertainment at night.
OPPOSITE PAGE
Hitching rails for horses welcome guests to the Rattlesnake Saloon, built under a natural waterfall. Photo by Kimberly Shelton
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purchase of the first tract – a 6,000-acre plot of land acquired for just 25 cents per acre. Now a booming attraction, the friendly owners and staff have the good fortune of meeting people from all over the world. “We had visitors from all 50 U.S. states, over 30 countries and each of the seven continents during our first three years in business,” said Owen Daniel, who is better known as “Danny.” “One day we even had residents of five different continents here at one time.” According to Danny and his wife Faye, some of their guests have hailed from as far as Jerusalem, Africa, Wales, Columbia, Ireland, Sweden, China and the North Pole – just to name a few. “I have lost track of how many places we’ve received visits from,” said Faye, who has a knack for making others feel at ease. “I always try and make sure they know to sign our guestbook because I love to go back and flip through it.” In addition to foreign tourists, visitors to the Rattlesnake Saloon should also keep their eyes peeled for celebrities since you never can tell who will be stopping by. For example, John T. Wayne, grandson of the late Western actor and
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A walking trail leads visitors on a trip above the Rattlesnake Saloon.
filmmaker John Wayne, recently paid a visit to the saloon. In addition to ‘The Duke’s’ grandson, Mick Jagger’s younger brother (Chris Jagger), Clint Eastwood’s granddaughter and Kal Penn (Kumar) from the hit comedy series “Harold and Kumar” have also been spotted, among others. Even the great Brett Favre, a former quarterback for the Green Bay Packers, can’t resist the ambience. “I didn’t even know he was here,” remarked an incredulous William Gordon Foster, who confessed he’s still a bit PA G E 2 4
salty about the missed opportunity. “Apparently, he and his producer were outside on my patio and no one thought to tell me. I didn’t even find out until a few days later when someone walked up to me and said, “‘Man, it was awesome to see Brett Favre the other night.’” William said he immediately reviewed the footage from his security cameras and sure enough, there Favre was. “I honestly haven’t gotten over that one yet,” he grumbled. “It still kind of irks me.” A graduate of Auburn UniCROSSROADS MAGAZINE
versity with a degree in horticulture, William admits he is an unlikely candidate to run a saloon. “It took us 49 working days to complete the saloon in 2009, which we built so we’d have a place where we could sell beer and play country music,” he explained. “It’s an actual working saloon, meaning that riders can tie their horses right out front.” Ironically, the younger Foster, who is also a councilman for the city of Tuscumbia, doesn’t drink beer, ride horses or even particularly care for Country www.mycrossroadsmagazine.com
music. He does, however, enjoy Westerns and any opportunity to fellowship with others. “I love to talk and am definitely a people person,” he mused. The main attraction, the cave that now houses the saloon, entertainment stage and outdoor dining area has an interesting history of its own. It was once utilized as a hog pen by Danny’s father, William a.k.a ‘Chicken’ Owen, according to the website. In fact, the 33-foot hole currently used to run the power/ electrical cords was handdrilled through the rock by the Tuscumbia native as a way of feeding his pigs without having to navigate the steep bluff. “It is a lot better now that it’s been paved, but it was undriveable back then,” explained Danny as recalled the challenging chore of feeding his father’s swine. “We are now open 10 months out of the year, but still closed for hunting in December and January,” he continued. “The caves are prone to develop icicles during winter weather conditions, so it really isn’t safe to open then anyway.” Like giant crystalline stalactites the frozen wands of water can become astronomical in proportion with the longest spotted being 18 feet or so. “I have seen it frozen from top to bottom before,” said Danny. The perfect location for hiking, camping and horseback riding during warmer weather, the pristine paradise appeals to avid outdoorsmen as well as foodies.
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A beautiful waterfall (above) towers above the Rattlesnake Saloon built under a cave. Some of the trails follow limestone rock formations (left) and natural waterfalls.
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“I know we have good food here at the Rattlesnake Saloon because I make sure of it,” said William, who prides himself on serving only the best to his customers. “I travel around and hand-select all our regular and seasonal menu items so I know exactly what is coming out of our kitchen. There is nothing in our restaurant that I wouldn’t and haven’t eaten myself.” Chuckwagon nachos, Campfire chips & salsa, fried apple fritters, and Wild Bill Coty’s Wings are just some of the items found on the menu.
“We try and have a little bit of something for everyone,” said William as he paused from enjoying his lunch. “These seasonal broccoli bites with bacon are so good. I love them and have gotten a lot of great feedback on them. Our brownie is also a favorite because it is served warm and in a generous portion to share – or not share, no one’s judging.” The Saloon and Wedge salads, Giddy ‘Up Sticks (mozzarella sticks), Harvest Burger (Veggie burger), Bronco Bites (fried dill pickle slices) and Prairie
fingers (grilled or fried chicken fingers) are also popular. Adventurous diners looking to tuck in their bibs can take part in the Gigantor challenge. Not for the faint of heart or those worried about their cholesterol, the Gigantor consists of 2 pounds of ground beef served atop a huge bun with all the fixings. The gargantuan-sized burger is accompanied by a pound of fries, half a pound of onion rings and enough drink to wash it all down. An ample amount to feed four The grain solo turned hotel room includes living and sleeping areas. Once a grain silo, it is now a place to stay overnight (above). These grain silos (left) were once part of a working farm. They are now overnight accommodations at Seven Springs Lodge.
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The Gigantor (above) can serve a family of four, but take the Gigantor Challenge for a free meal. The Gigantor includes a two-pound ground beefburger, pound of french fries and half-pound of onion rings. Seven Springs Lodge also offers rustic cabins for rent (top right). The property features the Tennessee River Art Gallery (bottom right).
people, guests typically share the Gigantor, but those tough enough to consume the entire thing in 45 minutes or less get it for free. “We have had several challengers, but so far only one guest has been able to eat it all (Beau Briggs),” said William with a laugh. “Most haven’t even come close.” In addition to good eats, live musical entertainment and good conversation, guests can also enjoy hiking, bike riding, four-wheeling and chuckwagon www.mycrossroadsmagazine.com
racing. Scouts, seniors, church groups, college students and school children will find a wealth of things to do since there is always something going on in the area. The annual Halloween party, Frontier Day, car and antique tractor shows, and The SHIFT Design Camp (dreamed up by Owen Daniel Foster Jr.) are always well attended as are the two organized motorcycle rides per year. Of course, no visit to the CROSSROADS MAGAZINE
Rattlesnake Saloon is complete without ducking into the Tennessee River Art Gallery to view the stunning wood carvings of Gabriel and Robin or a stop by Mama Faye’s Sidewinders Trading Post for some unique souvenirs, cold drinks and ice cream. In addition to dining under a rock and soaking in the breathtaking scenery, visitors can also spend the night in a repurposed silo turned hotel room (added in 1998) or opt for one of Seven Springs Lodge’s cozy PA G E 2 7
cabins. With a nostalgic atmosphere and all the comforts of home, guests will find the perfect place to relax and unwind. As an added benefit, an onsite bathhouse was recently renovated for the convenience of boarders. Those looking to tie the knot will soon be able to make it official since the Fosters are now making plans to add an old-fashioned Texas town for weddings and other functions. “Everyone has wedding barns right now,” said Danny. “That seems be the fad, but I want to create a new fad.” Complete with a sunroom and day room in the middle as well as ample space for lodging, the boarding house will have six guest rooms (three on each
side), making it an ideal venue for gatherings. In addition to indoor ceremonies, nature enthusiasts will have the option of holding their nuptials in the streets of the western town or alongside a sparkling 15-acre lake which is also in the works. Perfect for swimming, the lake will be accompanied by a 25 by 35-foot pier as well as several quaint cabins overlooking the water. “We expect to have the projects finished within the next few years,” said Danny, who is looking forward to seeing his vision come to fruition. “We are also making plans for a new event which we are extremely excited about.” Featuring a full-blown 35-piece symphony orchestra, music
lovers will be treated to the stunning natural acoustics of the Rattlesnake Saloon’s cave as they enjoy an afternoon of maestro-led fun during the inaugural UNA Symphony Under the Rock extravaganza. The toe-tapping event is set for Sunday, Oct. 14. To view a calendar of upcoming events and activities visit www.rattlesnakesaloon.com and give them a “like” on Facebook. (The Rattlesnake Saloon and Seven Springs Lodge is located in the foothills of the Appalachian Mountains at 1292 Mount Mills Road near Tuscumbia, Alabama. For reservations and more information, contact the saloon and restaurant at 256370-7220 or the Seven Springs Lodge at 256-370-7218.)
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Wildlife food plots SOME VERY IMPORTANT MANAGEMENT STEPS TO CONSIDER Patrick Poindexter
W
e are moving into that time of year when people start planning and planting food plots for the different species of wildlife in the Crossroads area. Wildlife food plots have several purposes. Planting as little as 1 percent of an area in food plots can increase wildlife densities and observability. They also can decrease erosion in areas that are prone to that type of problem. Food plots also play a tremendous role in wildlife management assuring that there are optional food sources available for wildlife during the winter months. Common plantings for the Alcorn County area include ryegrass, wheat, oats, clovers, winter peas, turnips and vetch just to name a few. There are several different commercial mixes that are also available. Just what you plant depends upon your preference and what has done well for you in the past. Plant types can be divided into several categories. These will include the cool season annuals. These are planted in late summer and into early fall. They will include the majority of the ryegrasses. Legumes will include clovers, soybeans and vetches just to name a few. When dealing with clovers be sure to check about inoculating the seed prior to planting. Some seeds are al-
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ready inoculated for you, thereby eliminating this step. This inoculant is a plant specific bacteria that fixes nitrogen to the nodules of the legume roots and allows nitrogen production and uptake by the plants. Another thing to consider with clovers is the pH of the soil. You must get the pH up to at least 6.5 or 7.0 in order for clovers to get a good start. Other plant types will include perennials which means that they will come back year after year if allowed. One very important management step to consider before you plant is to perform a soil test. It goes without saying that food plots cost money and soil testing is one step that can save you money in the long run when it comes to fertilizing. Results will tell you exactly what fertilizer components you need for a particular area. This will help eliminate over fertilization concerns and pinpoint those areas that might need more attention. In addition to food plots you can also fertilize native vegetation in fallow fields, fence rows, roadsides and scattered openings in wooded areas. This practice can be used in conjunction with food plots to increase the forage quality for the wildlife in question. Consistently productive food CROSSROADS MAGAZINE
plots require careful thought and planning before they are implemented. Factors to consider include the following. Location: Plots should be located on fertile soils with adequate drainage. Cover should be located nearby or scattered across the plot. Food plots should not be established near a public road or waterway due to the increased possibility of poaching. Size: Plot size and shape may vary with local conditions, but to provide adequate sunlight to meet forage production requirements generally should not be less than one acre. Spacing: Plots should be scattered over the entire property if possible. It is more beneficial to establish 10 plots 2 acres in size than to have a single 20-acre field. Cost may dictate total acreage planted. Planting: Be sure to select a plant species or combination of species that will grow on the particular soil type and site you have. Proper seedbed preparation will increase germination and yield more productive food plots. Plant crops at the prescribed seeding rate and during the proper planting season. It is critical that legume seeds -clovers, peas, beans -- be inoculated with nitrogen fixing bacteria before planting. (Patrick Poindexter is Extension Agent IV/Coordinator with the Alcorn County Extension Service. He can be reached at 662-286-7755 or go to the MSU website at www. msucares.com for more information.) PA G E 3 1
Meet & Greet
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1) Payton Magill -- plays for Waldron Street Christian Church 2) Ella Tucker 3) Twenty-three teams completed in the tourney despite the extreme hot conditions. 4) Alan Pratt draws out the brackets. 5) Scott Sawyer checks the brackets.
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Slug Voice 2018 1) Jennifer Garrett 2) Natlie and Caroline Sleeper 3) Piper Lawson 4) Slug Voice Senior Winners were (from left) first place Ashlyn Inman, second place Lori Stutts and third place Brandie Eaton. 5) Slug Voice Junior Winners were (from left) first place Baileigh Morelock, second place Adam Harris and third place Chelc McCoy. Photos by Bill Avery
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Explore new flavors over an open flame Just about anything can be cooked over an open flame. No matter the type of grilling they’re using, cooks who prepare meals over an open flame can’t help but notice the distinctive flavor that’s unique to grilled foods. Trying something new this grilling season can open cooks’ eyes to a host of flavors they might not instantly associate with grilling. The following recipe for “Ginger Soy Chicken Breasts” from Eric Treuille and Birgit Erath’s “Grilling” (DK Publishing) is one such meal that can open cooks’ eyes to the many foods that can be cooked over an open flame. Ginger Soy Chicken Breasts Serves 4 2 tablespoons grated fresh ginger 3 garlic cloves, crushed 2 tablespoons dark brown sugar 2 teaspoons sesame seeds 2 teaspoons toasted sesame oil 1 tablespoon medium dry sherry 1⁄2 cup soy sauce 4 boneless chicken breast halves,
slashed (see below) Salt Black pepper 1 recipe Cilantro Coconut Sauce (see below), optional Combine ginger, garlic, sugar, sesame seeds, sesame oil, sherry, and soy sauce. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, turning once. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with Cilantro Coconut Sauce (optional). To slash chicken breasts: With a sharp knife, cut 3 parallel slashes through skin, about 1⁄4-inch deep. Outdoor grill: Grill skin-side down on medium-hot coals until crisp, about 7 minutes. Turn and continue grilling until chicken is opaque with no trace of pink, another 5 minutes. Indoor grill: Preheat broiler. Broil skin-side up until skin is crisp, about 7 minutes. Turn and continue cooking until chicken is opaque with no trace of pink,
another 5 minutes. Cilantro Coconut Sauce Makes 2 1⁄8 cups 1 handful cilantro leaves 1 handful fresh mint leaves 4 garlic cloves, crushed 1 green chile, seeded and chopped 1 avocado, peeled, halved and pitted 1⁄2 teaspoon grand cumin 1 teaspoon sugar 3 tablespoons fresh lime juice 1 1⁄2 cups coconut milk Salt Tabasco sauce Place cilantro, mint, garlic, chile, avocado, cumin, sugar, lime juice, and coconut milk in a food processor or blender; pulse to a purée. Add salt and Tabasco sauce to taste. Cover and refrigerate for 30 minutes to allow flavors to blend. Serve chilled. Cooks note: To avoid discoloration, store in a bowl with plastic wrap, pressing directly on the sauce to prevent contact with air.
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Cover Story
Park remains unexpected
TREASURE of beauty and adventure BY CAROL HUMPHREYS FOR CROSSROADS MAGAZINE PA G E 3 6
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The sun sets over Haynes Lake. Opposite page: The swinging bridge over Bear Creek built by the CCC in the 1930s is the park’s signature landmark.
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Photos by Mark Boehler
t’s as if a piece of the Great Smoky Mountains was dropped in the northeast corner of Mississippi. The rocky terrain that makes up Tishomingo State Park makes it like nowhere else in the state of Mississippi. Huge rock formations pushed up by the earth millions of years ago are scattered throughout the dense virgin forest forming natural shelters. Indigenous plants like Carolina Jessamine, Rue Anemone, Woodland Phlox and Christmas Fern grow among moss covered rocks beneath mixed hardwoods and pine with cypress lining the creek banks. Trails meander past waterfalls, natural springs and stunning rock outcroppings. A suspension bridge framed by beautiful stone entrances crosses over a creek. The Bear Creek runs through a canyon shaped
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by sandstone bluffs. Its rocky bottom creates occasional shoals and Class 1 rapids swift enough to take a canoe or kayak down. Besides its breathtaking beauty, immense history fills this place. Anyone standing on a smooth slab of rock weathered by rain from the stone overhang above, can easy visualize the park as a land before time. As far back as 7,000 B.C., Paleo Indians crafted tools from the crystal rock and limestone that was plentiful in the area. Ceramic pottery was created from the clay dug from nearby hills. The Natchez Trace Parkway which honors a trail used in the 1800s by pioneers and even earlier by Native Americans, runs directly through the park.
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The rich diversity of wildlife also made the area one of Chief Tishomingo’s favorite places to hunt. The Chickasaws’ main settlement was near Tupelo but they came back and forth through what is now the state park on the way to Freedom Hills bordering the Natchez Trace in Colbert County, Ala. Bear Creek shows evidence of two fishweirs that provided a food source for them. The Chickasaws still refer to the park as part of their homeland. Though the Chickasaw Nation is now headquartered in Oklahoma, groups still tour the park occasionally to celebrate their heritage. A pioneer log cabin from the 1800s also remains standing in the forest. Almost all of the park’s structures were built by the Conservation Civilian Corps in the 1930s and feature substantial use of stone construction. According to The Mississippi Department of Archives and
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History, there wasn’t much money to buy supplies for the projects so they had to work with what the land provided. They quarried for stone and used cable from a dam project at Pickwick Landing to build the suspension bridge. Old CCC barracks were dismantled for lumber. A lot of the beautiful stone used for the bridge, nature center, lodge and cabins is called “Highland Church Stone” named after a local church. “We bill ourselves as Mississippi’s premier nature park,” said Park Manager Terry Harp, who has been overseer of the park for the last three years. “Not only are we steeped in history and the park’s geology unique to the state, but in my opinion, we have the best nature trails anywhere.” He said the “Friends of the Park” and the park’s long term goal is to focus on and develop both the history of the CCC
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at the park and the park’s Native American heritage. “If you google ‘Tishomingo State Park,’ one of the first images you are going to see is of the swinging bridge or the Pioneer Cabin. We are one of the most photographed parks and our trails are well hiked,” said Harp. Plans are to add markers detailing how the park was laid out by the CCC. The “Friends of the Park” are currently working on a six-foot bronze statue of a CCC worker to be placed in the park. The Friends’ 501C3 status enabled them to apply for a grant through the Mississippi Hills Heritage Area Alliance out of Tupelo and they got a $17,000 grant to go toward the statue. Harp commented Tishomingo will be the first state park in Mississippi to have one. “Attractions like the CCC’s history at the park and this statue are what pull people to the park,” he continued. “When I found out we had gotten the grant in March, I was thrilled.” “Another goal of the ‘Friends’ is to get more grants to give more tender love and care to the cabins,” he added. “They are showing their age a little bit but they are still well utilized and we usually have a high occupancy rate. One new addition not built by the CCC is our cottage.” The themed cabins have recently been updated for comfort and convenience. “When the ‘Friends’ wanted to raise donations to renovate the cabins, I suggested, ‘Adopt a Cabin,’” said Harp. “This is where a business, family or individual can donate for a cabin makeover. Some of the renovations have included new paint, recovered chairs, new curtains and added and repurposed shelves. Friends who worked on the project had stayed in the cabins themselves with their families in the past and remade interiors to what they thought was missing or needed to make more comfortable.” There are six furnished cabins and a two-
bedroom cottage available for rent. They are located in a wooded area near the bluffs overlooking Bear Creek. Guests can sit out on a screened porch or outdoor patio overlooking lovely woods and listen to the soothing sound of a waterfall in the distance. In addition to the cottage, two of the cabins are handicapped accessible. The park’s museum/nature center was one of the first “Friends” projects to be renovated. The attractive stone building reopened in 2016 and offers displays of Tishomingo County heritage, nature, art, animals, arrowheads and war memorabilia. A nice picnic area
Opposite page: Photographer Keith Jackson captured this fall image in the park. The park hosts many visitors who want to see the beautiful fall colors. Bear Creek runs through the park and offers a canoe trip in addition to swimming. www.mycrossroadsmagazine.com
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PREVIOUS PAGE (clockwise from top left) For visitors who want a more modern experience, the park has one cottage for overnight stays. Brandi Smith takes a reservation in the park office. The park is a popular spot for camping - from small tents to large trailers and RVs. Sites have electric hookups. Rustic park cabins provide a great getaway for families. Many of the park’s cabins have a screened-in porch.
ABOVE (clockwise from top left) Park Manager Terry Harp greets visitors at the park office. A geese family expores the campground. A swimming pool is available for visitors. Photos by Mark Boehler
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sits out front under a canopy of trees. Nearby, a CCC-era playground is situated between the nature center and Loochapola Lodge, complete with metal slides, monkey bars, swings and see-saws. In addition to the seven wellmarked hiking trails, the park offers many outdoor activities that highlight its natural beauty. There are primitive and improved tent campsites, and full RV hookups. The campground is shady with spacious camping sites around a small lake. Each site has a grill and picnic table. The 45-acre lake currently has structure issues that keep it lower than full-pool for most of the year except during periods of heavy rain. The best fishing is on Bear Creek where
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there is a wide variety of fish. Three popular disc golf courses are available and an Olympic-sized outdoor swimming pool is open during late spring and summer. A shaded playground sits next to the pool and bathhouse. Bear Creek also has natural swimming holes. Not only is the scenic park a national destination for disc golf but also for cyclists and geocachers. A multi-purpose field is used for various activities like football camp, playing Frisbee or an assortment of games during church picnics or large family outings. There are three pavilions at the park. During the summer months, the Baptist Association holds church services in a pavilion lined with
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Several waterfalls can be found along the Outcroppings Trail, especially after a rainfall (left). The park’s walking trail system is diverse, including tight passageways through rock outcroppings (above).
Photos by Mark Boehler
pews. A unique aspect of this state park are the float trips it offers from April to October. The 2.5 hour trip takes floaters 6.25 miles down the picturesque river. The park provides everything needed, including life jackets. Advanced reservations are required. Permitted rock-climbing is another one of the park’s unique attributes. “A small group from the state fire academy in Pearl come once a year to do rope training on rocks in the park which are up to 60 feet,” said Harp. “The rock outcroppings on the ‘Outcroppings Trail’ are the most prominent. They don’t seem that high when looking from the trail, but once on top of the rocks, it’s amazing to see the distance from the ground.”
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Mississippi has its prized natural resources such as rich farmland, alluring coastal waters, bountiful lakes, scenic woodlands and vibrant rolling hills. Somehow, in this extreme edge of the Cumberland Plateau in northeast Mississippi, it also managed to grab a little piece of mountain glory. A weathered but noble Indian carved out of wood sits inside the entrance of the Tishomingo State Park office, reminding visitors of the rugged and timeless beauty this natural treasure has to offer. (Tishomingo State Park is located two miles south of the town of Tishomingo off Mississippi Hwy. 25 at milepost 304 on the Natchez Trace Parkway. The park office is open 8-5 daily except holidays. For reservations and further information, call 662-438-6914 or visit mdwfp.com.)
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Rock outcroppings make the park unique to Mississippi. www.mycrossroadsmagazine.com
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Fishing is fun, it can make lasting memories, and passing the sport to friends and family is rewarding in many tangible and intangible ways. There really is no better way to bond as a family than to go fishing together. Watching children land their first fish is a deeply personal experience. Perhaps most importantly, teaching others to fish is important for the future of fish conservation. Fishing has been one of the most popular outdoor recreational activities in the United States for many decades, but fishing participation in recent decades has stagnated or declined in many regions. Only about 14 percent of the public fishes today. There is real danger in this decline. Fishing is good for local economies. In 2016, 35.8 million people spent $46.1 billion on equipment, licenses, trips and other fishing-related items or activities. Fishing expenditures represent a significant financial windfall for local and state economies, but as fishing declines, the communities that depend on angling revenues will suffer.
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Anglers are responsible for a majority of the funding for fish conservation and aquatic habitat restoration. Direct fish conservation funding to support state fish and game agencies primarily comes from the sale of fishing licenses and excise taxes collected on fishingrelated expenditures under the Federal Aid in Sport Fish Restoration Program. This funding represents nearly the entire management budget for many agencies, paying for everything from biologists’ salaries to boat maintenance to hatchery production and fish stocking. Funding appropriations from the Federal Aid Program to each state are based, in part, on the number of anglers who buy fishing licenses in each state. Therefore, as the number of licensed anglers declines, states lose the direct revenue from license sales, and they lose funding allocated from the Federal Aid Program. As the percentage of people who fish declines, the political, social and financial support provided by anglers will also decline. Therefore, it is critical that we bring new people to the sport of fishing. All children need is a loving hand to take them out to the water’s edge and teach them to use rods and reels. Take a child fishing today; the future of fisheries management and conservation may very well depend on it!
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50+ MILES OF YARD SALES
TTTT TRASH AND TREASURES ALONG THE TENN-TOM TISHOMINGO COUNTY MISSISSIPPI FRIDAY-SATURDAY OCT. 5-6, 2018 662-423-0051
Trash & Treasures Along the Tenn-Tom The 50+ mile route of this massive yard sale starts on Highway 25 north of luka and continues along and adjacent to the Tenn-Tom Waterway all the way to the Belmont/Golden areas. It also includes Highways 72 and 172 to Burnsville.
Home and business owners will be setting up all along Hwy 25 and Hwy 72 & 172 West to Burnsville. Call 662-423-0051 for more information.
Locations available for sellers in Tishomingo County
First come - First serve basis
Burnsville
• Chamber of Commerce Building 322 Hwy 72 West • Burnsville Shopping Plaza -Hwy 72 West • HomeLink Realty Group (formerly Ramjets) Hwy 72 West 662-665-1492
Iuka
• Sunflower Antique Mall & Flea Market 1580 Constitution Dr. (Old Hwy. 25) North • Lot behind the old Town & Country parking lot, 1240 Maria Lane. Front lawn belonging to Ms Annette Weaver. 662-279-2735 • Donathan Enlow Property, 2251 Hwy. 25 South (small fee). 662-423-8105 • Jeff Helton property, 1959 Hwy. 25 South (small fee). 662-423-8438 Thousands of sellers and buyers participate in this annual even. Organizers report that people can sell Trash & Treasures for pocket money or to raise funds for civic or church groups. Individual or group collections are welcome.
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