WINTER 2018
Festive Treats for all occasions Young Mississippians
DREAM BIG
TEACHING Integrity
in this issue ON THE COVER Children can help make these sweet treats. Flip to page 26 for the recipe.
Good Reads 4sharesHappy Birthday to You! / A Tupelo educator fun activities to commemorate Dr. Seuss’ March 2 birthday. Life 8perfection Sweet Rewards / For this Natchez baker, pastry makes it all worthwhile.
16 Dream Big / Meet several young entrepreneurs from across the state who are learning big lessons from launching their own small-business ventures.
Published quarterly
Study Hall 12 Life Lessons / A program developed by a Mississippi
educator teaches integrity through weekly classroom lessons.
Instalove 14 Chamar McDonald / A civil engineer from
Canton shares his woodworking hobby through pictures on social media.
Eats + Treats 22 Sunday Brunch 26 Festive Day Marshmallow Pops Noted 28 Giving Thanks Where you can find us: Southaven Horn Lake
Summer I Fall I Winter I Spring
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Tupelo
Grenada
Cleveland
Greenwood Greenville
Columbus Starkville
Yazoo City
Madison Jackson
Brandon
Vicksburg
For advertising information
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call 662-234-4008 or email InvFamilyMagazine@gmail.com * A complete list of distribution points can be found at InvitationFamily.com
2 INVITATION FAMILY | Winter 2018
hello THE START OF A NEW YEAR
is the perfect time for planning for the future and dreaming big. This issue of Invitation Family features several impressive young Mississippians who have managed to achieve big goals even as youngsters. From a team at Houston High School that builds and races a solar car to an 11-year-old in Greenwood with her own line of lip balm, these children have learned that hard work and creativity can open doors. Read more about them and other entrepreneurial success stories on page 16. We are also featuring some talented adults from around the state in this magazine, including a professionally trained cake decorator in Natchez (page 8), a self-taught woodworker in Canton (page 14) and an educator whose integrity curriculum has achieved worldwide success (page 12). We’re sharing some creative ideas with you, too. Flip to page 4 where a Tupelo teacher offers some fun ways you can celebrate the birthday of beloved author Dr. Seuss with your own children. We’ve also got a few recipes of our own to share with you – including a Sunday brunch spread (page 22) and whimsical marshmallow pops (page 26) that kids will love to make and to eat. And don’t miss our Noted page at the end of the magazine, with instructions on how to download free Invitation Family-exclusive printable thank-you notes that will help your children learn to express gratitude in writing. Thank you for reading, and happy new year!
publisher
ad designer
Rachel West
editor in chief Emily Welly
copy editor
Zach Fields
advertising consultants
Katie Carone, Leigh Lowery, Stacey Raper, Moni Simpson, Whitney Worsham
contributors
Kate Johnson
director of design & production Emily Suber
staff photographer
Bill Barksdale, Melanie Crownover, Allison Estes, Brooke Hutson Gibson, Kimme Hargrove, Jen Kadar-Brown, Charlotte Latham, Lucy Schultze, Hallie Thomas, Melissa Townsend
Joe Worthem
office manager Hollie Hilliard
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good reads
Schools across the country spend March 2 commemorating the birthday of children’s book author Theodor Seuss Geisel, affectionately known as
Dr. Seuss WRITTEN BY Emily Welly
A
PHOTOGRAPHED BY Joe Worthem
t Carver Elementary in Tupelo, media specialist Michelle Powell helps students celebrate March 2 – Dr. Seuss’ birthday, which is also known as National Read Across America Day – with book-themed activities and lessons. She even wears a Cat in the Hat costume to make the day extra special. Powell remembers reading Mr. Brown Can Moo! Can You? with her mother and younger siblings and says it has been her
The Cat in the Hat Make red-and-white striped fruit kabobs by alternating marshmallows or banana slices with strawberries on kabob sticks.
4 INVITATION FAMILY | Winter 2018
favorite Dr. Seuss book since she was a child. “Dr. Seuss books are whimsical, with rhyming text and silly illustrations, endearing them to so many readers,” Powell said. “Many of the books have wonderful life lessons that appeal to all ages.” Try a few of Powell’s favorite projects, described here, to make Dr. Seuss’ birthday special at home, too.
S M , H T N I R O C VISIT SLUGBURGER FESTIVAL JULY 13-15 HISTORIC DOWNTOWN
ALCORN COUNTY FAIR SEPTEMBER 14-16 CROSSROADS ARENA
VISIT HISTORIC CORINTH for a weekend getaway or a quick mid-week escape. Bartholomew and the Oobleck Make your own sticky oobleck. Here’s how: 1. Place 1 cup of cornstarch in a large bowl, using a fork to break up lumps. 2. In a separate small bowl, add 4-5 drops of food coloring to ½ cup of water, and stir. 3. Add colored water to cornstarch, and, using your hands or a spoon, mix thoroughly. 4. Test the oobleck for consistency, adding more cornstarch if it’s too watery or more water if it’s too thick, 1 tablespoon at a time.
SHOP. DINE. PLAY. DISCOVER. #enjoycorinth History is only half our story. HISTORIC CORINTH, MS CO R I N T H A R E A CO N V E N T I O N A N D V I S I TO R S B U R E AU
(662) 287-8300 | visitcorinth.com D O W N LOA D O U R V I S I T CO R I N T H A P P FIND US. FOLLOW US. SHARE US.
Winter 2018 | INVITATION FAMILY
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The Lorax Use washable markers to color coffee filters, then squirt the filters with a spray bottle filled with water, and watch as the colors spread and combine. When dry, use the colorful filters to make your own truffula trees.
6 INVITATION FAMILY | Winter 2018
Ten Apples Up On Top! Be creative, and practice counting and adding skills by drawing a self portrait and then drawing or gluing 10 items of your choosing “on top.”
Mr. Brown Can Moo! Can You?
BOOK COVER COURTESY OF RANDOM HOUSE CHILDREN’S BOOKS
Play a fun word game in the car or at home. For example, ask, “Dad can meow like a cat. Can you?” Have the child meow and then follow with her own challenge, such as “Lilly can buzz like a bee. Can you?” Winter 2018 | INVITATION FAMILY
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life
WRITTEN BY Lucy Schultze PHOTOGRAPHED BY Bill Barksdale
M
For this Natchez baker, pastry perfection makes it all worthwhile.
olly Manning spends every holiday icing other people’s cakes and often works on the weekends. After nearly 10 years as a baker and pastry chef, she wouldn’t have it any other way. “I live and breathe it all the time,” said Manning, who began her career in Chicago before settling in Natchez in March 2016. She has since built a thriving business selling her homemade confections for parties and receptions. “To me, there’s something really special about being part of those moments with people,” she said. “When someone asks me to do a cake for their wedding or for their child’s first birthday, they’ve chosen me to be part of that special day. When they tell you later it’s the best cake they’ve ever had, it means so much.” For Manning, the reward also comes in simply making products to a standard she takes pride in. She learned her craft at The French Pastry School of Kennedy-King College at City Colleges of Chicago, finishing in 2011. She spent the next four years honing her skills in the kitchens of some of the city’s finest hotels. Today, Manning has purchased a historic Main Street building in Natchez and is preparing to open a full-service bakery later this year in
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partnership with her parents, Richard and Judy Manning of Pine Bluff, Arkansas. Manning is realistic about the commitment involved. “I’ve come to realize the bakery will be my life,” she said. “I’ll be there all the time. It’s easy to get burned out. But when you have a passion and a drive for it, it’s more than a job. This is what I love to do.” Manning’s passion for pastry started early. She first tried cake decorating during a high-school home economics class. Making art with icing was so much fun, she attempted to make an apple-shaped cake for her mother’s retirement from her job as a kindergarten teacher. The result was a disastrous mound of red fondant. “I went to Walmart and spent $80 on supplies – just to make the ugliest cake that ever existed,” Manning said. “My mom still makes fun of me for that.” Manning toyed with the idea of going straight to culinary school. But since she’d never even worked in a restaurant, she wasn’t confident in the decision. Instead, she enrolled as a business major at the University of Mississippi and soon got a job in the kitchen at Emileigh’s Bakery in
“A lot of people around here have come to trust me. They’ll tell me their theme and color theme and say, ‘Whatever you do is fine.’ It’s wonderful when people let me be creative and design something unique just for them.”
PHOTOGRAPHS COURTESY OF CHARLOTTE LATHAM PHOTOGRAPHY
– Molly Manning
Pastry chef Molly Manning takes pride in her custom-made creations. Above, clockwise from top left: A Japanese-themed birthday cake features cherry blossoms and sushi; a unicorn cake impresses with height and color; cupcakes commemorate a 50th birthday celebration; and a groom’s cake is perfect for a man who loves to hunt. Winter 2018 | INVITATION FAMILY
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Some of Manning’s favorite cakes are those she has made for family. At left, a sparkling blue rock-candy geode decorates her sister’s anniversary cake. At right, she made a Slimer cake for her niece’s Ghostbusters-themed birthday party.
Oxford. There, she started out baking cookies and petits fours as a college student. She eventually took on a full-time role as head cake decorator. Her passion confirmed, Manning moved to Chicago in December 2010 to attend The French Pastry School. “I knew the first time I visited it was where I wanted to be,” she said. “Some of the best pastry chefs in the world were teaching there.” She began the six-month program in January 2011. Two months in, however, she suffered a stroke – a surprising setback for the otherwise healthy 24-year-old. Unable to walk or use her left arm, she quit the program and spent three months in intensive rehabilitation. Manning was able to start school again in July. Soon, she began to think of the setback as a gift. “Starting culinary school, I felt a little timid,” she said. “Everything is in French. I had never heard of half the terms, and I didn’t know any of the techniques. Being able to start again, I was more comfortable and able to pick things up more quickly.” Manning ultimately stayed on to complete an internship at the pastry school. The relationships she built with chefs there helped lead to a job at the Palmer House Hotel in downtown Chicago. She then spent two years in the pastry kitchen at the Langham Hotel, where she clocked in at 3 a.m. each day to prepare breads and breakfast pastries. When it came time to pursue the dream of owning her own bakery, Manning decided Natchez would be a good fit. It’s home to her sister and brother-in-law, Julie and Forrest Johnson, and their daughter, Mary Blair. Manning’s fiancé, Ian Robertson, an Indiana native she met in Chicago, has also made the move south. Today, Manning bakes and decorates confections for customers in
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a roughly 40-mile radius around Natchez, including nearby Louisiana towns Vidalia, St. Francisville, Ferriday and Monterey. Some customers come to her from as far as Jackson and Madison. Couples who marry at antebellum sites in Natchez also keep her busy with orders for wedding cakes and groom’s cakes. Others in Pine Bluff and Little Rock, Arkansas, ask her to bring them orders during the holidays or other times she visits family there. Among her favorite designs have been those she’s done for family. When her sister challenged her to make a cake that looked like a geode for her anniversary, Manning crafted a petite 6-inch white-iced cake, with cutouts that revealed sparkling blue rock inside. Manning used delicate tweezers to insert gel-color-dyed rock candy into the cutouts, surrounding them with edible gold leaf for an elegant and unusual illusion. For her niece’s fifth birthday, Manning took a Ghostbusters-themed party to new heights with an elaborate Slimer sculpture atop a green fondant cake. She used Rice Krispies treats to give structure to the cartoon ghost, filling in gaps with white chocolate and shaving it down with a Microplane grater to make the surface smooth before icing. For her Natchez-area customers, Manning enjoys her work best when their orders hit a sweet spot, giving enough information about what they want without requesting an exact copy of a Pinterest photo. “A lot of people around here have come to trust me,” Manning said. “They’ll tell me their theme and color theme and say, ‘Whatever you do is fine.’ It’s wonderful when people let me be creative and design something unique just for them.” Follow Manning’s bakery updates and get a peek at her latest culinary creations on Instagram @mamanni2.
What will your next front door look like?
CALL ME TODAY and I’ll
help you find the perfect home for you and your family!
CHRIS SUBER
(662) 419-0231 CLSuber@gmail.com 1923 University Ave. Oxford, MS 38655 662.234.5621 Each office independently owned and operated.
Winter 2018 | INVITATION FAMILY
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study hall
An educational program teaches integrity through weekly classroom lessons. INTERVIEWED BY Melanie Crownover
TUPELO RESIDENT SARA BERRY taught elementary school before she started a family and retired to stay home to raise her children. Five kids and four books later, her Integrity Time educational program is influencing students throughout Mississippi and around the world.
Invitation Family:
What inspired
you to create Integrity Time?
Sara Berry:
When my oldest child started first grade, I had those common “mama nerves” and asked to volunteer in the classroom. I developed a weekly program I could teach them about how to have good character, and the teacher said OK.
IF: How did it grow from that? SB: Someone knocked on my
door not long after I taught those first lessons in 2001, asking where she could get a copy of the program. Before I knew it, I was printing off copies as fast as I could for other teachers, homeschoolers and different school districts. Then a little girl told me one day that she’d learned to keep her tongue from evil and her lips from lies, and she’d gone home and told her mom, her dad and her brother about how to do it. I formed a company, and it became my mission from
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“Integrity is something that has to be taught now because it seems like
there’s less of it out there
to be naturally taken in through daily life.” – Sara Berry
then on because I saw how many people it could reach through these children.
IF: What age students does the program target? SB: There are four levels that apply to students
from pre-K to seniors in high school. The first book in the series (Integrity Time: Know It) is the original plans for pre-K through fourth grade. It follows
the alphabet to teach them about positive things to improve in life, like attitude, behavior, cooperation and determination. The second book (Integrity Time: Grow It) is for second through fourth grade and talks about 26 negative things we want to avoid, like tattling, teasing and gossip. The third and fourth installments are due out in 2018. The third (Integrity Time: Show It) lets fifth- and sixth-graders investigate the lives of famous people throughout
“Integrity Time has been embraced by the parents, teachers, and administration in our district. We have found that it definitely makes an impact in how children are behaving in the classroom, and we have actually seen a decrease in disciplinary referrals to the office. Teachers and children live Integrity Time throughout the day.” – Lee Childress, superintendent of education, Corinth City School District
SB: It’s about 98-percent aligned with Common
history who have exhibited integrity in their lives. The last (Integrity Time: Be It) is a study of personal essays from people about how integrity has applied to their lives. Students read and then have a chance to write their own essays about the topic.
Core in the area of language arts. We’ve sharpened it over the years to add more academic components so that teachers can use it to help meet standards. We have a booklet to show them how.
IF: Do all schools apply the content the same way? SB: One of the biggest blessings from doing
IF: What results have you seen? SB: More than 10,000 students
this has been to see how Integrity Time breeds creativity. It’s a very specific and scripted lesson that any volunteer with no teaching background can implement, but a teacher with that gift can turn it into so much more. Sometimes it’s the regular teacher presenting, sometimes a PTO takes it to the kids as volunteers, and we’ve even had local businesses allow workers time off once a week to come to school and teach it as volunteers for that 30 to 40 minutes.
IF: How widespread is the program now? SB: Integrity Time is in 17 states and several
countries now. It’s used in public and private schools, home schools, summer programs, inner-city outreach programs; even the Girl Scouts have taught it. It’s effective in so many different environments.
IF: Does it work with Common Core standards?
have been through the program at this point, and 100 percent of the teachers and administrators say that they’ve seen a positive outcome in their students and the school environment. These are life skills for the students that make it easier to teach other content in class and help them to be better people outside of school.
IF: Why did you think the schools needed this? SB: We have to hold tight to our values, or
they’ll slip away. Integrity is something that has to be taught now because it seems like there’s less of it out there to be naturally taken in through daily life. It also reminds us adults that even if we don’t have children of our own, the kids around us are watching us to learn how to be. To learn more about the Integrity Time program, visit integritytime.com or email info@integritytime.com.
“Integrity Time teaches children the lifelong benefits of doing the right things. Organizations that partner with schools in teaching values, character and citizenship are investing in the future of their community.” – J.C. Burns, Burns Development Group, Ridgeland
“I think the best thing about Integrity Time is that the students take what they have learned with them wherever they go. Whether it be home, a friend’s house, their grandparents’ house, or wherever they are; they become eager to help others, to be respectful, and they learn to choose what is true and good and right.” – Misty Vanderburg, kindergarten teacher, Lewisburg Primary School
Winter 2018 | INVITATION FAMILY
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INSTALOVE: Chamar McDonald WRITTEN BY Emily Welly
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CIVIL ENGINEER CHAMAR MCDONALD is always looking for a challenge. A couple of years ago, his natural curiosity for understanding how things work prompted a side hobby: woodworking. His Instagram posts showing his latest projects reveal his natural talent, which started with a large, discarded wooden electrical spool that caught his eye. With very few tools and no formal training in woodworking, he transformed the spool into a cozy chair for the front porch of his Canton home. “It was just something I started doing one day,” he said. It continues to be “just something” he does – that is, when he’s not busy with his full-time job as an engineer in the transportation department at Jackson-based engineering firm Neel-Schaffer Inc., often spending his days inspecting bridges. As he traverses the state for his day job, he’s also fond
of snapping and sharing impressive photos that show his appreciation for the state’s welltraveled roadways, from a historic wooden bridge in Carroll County to a metal truss bridge in Itawamba County. As his interest in woodworking piqued, McDonald began spending his Saturday mornings experimenting with it, and he began posting his projects on Instagram and Facebook. He built a convertible picnic table – a bench that seats two to three people and pulls out to transform into a picnic table. He used wood from an old fence to encase a high-end cooler, and later he created a similar model but lined it with a simple (and replaceable) Styrofoam cooler, outfitting it with a tubed hole to allow water to drain. One of his favorite builds is a whimsical Dr. Seuss-themed bookshelf. When it was finished, he thought, “Wow, I just built that,” he recalled. He also makes intricate cutting boards, specially shaped coasters and crosses made from baseballs. The crosses are special to him because he did a stint in professional baseball before he became an engineer, but he also knew they would resonate with other Mississippians known to be fond of sports and religion. McDonald fills custom orders for family and friends, and he has sold his work at markets like the Canton Flea Market. He’s also now fielding phone calls and Facebook messages requesting his advice for other people’s woodworking projects. But still, he’s surprised that anyone considers him an expert. “Hey, I’m an engineer,” he said. “I build things just to see if I can build them.”
“HEY, I’M AN ENGINEER. I BUILD THINGS JUST TO SEE IF I CAN BUILD THEM.” – CHAMAR MCDONALD
See McDonald’s photographs and his latest projects on Instagram @chamar_marquis.
Winter 2018 | INVITATION FAMILY
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life PHOTOGRAPHED BY MELISSA TOWNSEND
dream
BIG WRITTEN BY Brooke Hutson Gibson
While many students are focused on homework assignments, weekend plans and the latest school gossip, some are already on the path to a bright future. These young entrepreneurs from across the state are learning big lessons from launching their own small-business ventures.
Landry McCool
Age 11 LandryBomb Products Landry McCool is a fifth-grader at Pillow Academy in Greenwood. An avid DIY-video watcher, she became fascinated with videos demonstrating how to make homemade lip gloss when she was 9. She told her mom, Lyn, she wanted to try it. “My first response was
16 INVITATION FAMILY | Winter 2018
no,” Lyn said, laughing. “It makes a big mess, and I didn’t want to deal with it.” Landry was determined, and, after a lot of trial and error, she came up with the perfect formula for LandryBomb lip balm. After making lip balm for friends and family, Landry decided to turn her hobby into a business. While many young entrepreneurs see dollar signs as motivation to build their businesses, Landry looks at LandryBomb as an opportunity to make a difference in the community. The young philanthropist gives all her profits to the Leflore County Humane
Society, where her mother serves as a board member and avid volunteer. The cause became important to Landry after she volunteered at the shelter for a summer with her mom. “Christmas was coming up, and all I could think of were all the animals at the shelter that would be all by themselves with no family at Christmastime. I knew that I could sell my lip balm … and it took off really fast,” Landry said. Greenwood shops The Mississippi Gift Company, Howard & Marsh Exchange and Monograms & More all carry LandryBomb
Landry McCool (opposite) created the LandryBomb line of products, including several flavors of lip balm and a perfume. Profits from sales benefit the Leflore County Humane Society.
Landry’s advice to children with business ideas?
“Keep bugging your parents until they finally say yes.” products, including watermelon, grapefruit, peppermint and cinnamon lip glosses, along with her newest product, “beachy” perfume. In addition, Lyn sells orders through posts on her personal Facebook page. The lip balm sells for $5; the perfume for $12. In the last two years, she has made more than 700 lip balms and about 50 perfumes, resulting in $3,500 donated to the animal shelter. Landry’s advice to children with business ideas is simple: “Keep bugging your parents until they finally say yes,” she said, laughing, adding that the products and profits aren’t the only benefits of her endeavor. “I love getting to spend time with my mom,” she said. Landry, now 11, is excited about the new perfume and new product labels. She’s started an Instagram account, LandryBombProducts, that she anticipates will be effective in generating more sales, and she hopes to expand her business. “I would eventually like to add soaps and candles,” she said. “We have donated $3,500 and hope to keep going.”
custom handmade jewelry
Carrie Bode • (601) 665-2414 @overthemooncreations Winter 2018 | INVITATION FAMILY
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PHOTOGRAPHED BY JOE WORTHEM
J ames Moore & Cameron Maddox
Ages 19 & 20 Cowbell Carts LLC Planning to party in downtown Starkville? Consider ringing up Cowbell Carts. Two Mississippi State University sophomores identified a need and launched Cowbell Carts LLC in August of 2017, after considerable collab oration with MSU’s School of Business Entrepreneurship Center. “I visited other college towns and saw how micro-transportation operated around their nightlife,” James Moore, 20, said. “I knew it would be a great addition to Starkville.” The international-business major from Huntsville, Alabama, quickly pitched the idea to his friend and Phi Delta Theta fraternity brother, Cameron Maddox, and the two began brainstorming.
“We play fun music and try to really make it an experience.” – James Moore
“Cowbell Carts caters to the late-night crowd and getting them home safely,” Moore said. So far, the new venture consists of two six-seater golf carts that operate from 8 p.m. to 2 a.m. Wednesdays-Saturdays, with extended hours on Bulldog game days. The carts run between the Cotton District, Main Street and MSU’s campus. Rides are $3 per person; $5 per person on game days. All eight drivers are college students who are familiar with the area, and they aspire to change how students and residents of Starkville view transportation. “We play fun music and try to really make it an experience,” Moore said. “[It’s] not just a taxi ride where you don’t talk.” Moore and Maddox encourage other students with business dreams to seek out local
18 INVITATION FAMILY | Winter 2018
Mississippi State University students Cameron Maddox and James Moore (top) started Cowbell Carts in Starkville to offer an alternative late-night transportation option in Starkville and on the MSU campus.
resources. They credit the Venture Catalyst Program at the entrepreneurship center, as well as the investments of family and friends for jump-starting their idea. “The greatest challenge we have faced is [dealing with the] many small details that come up at every turn,” said Maddox, a 19-year-old accounting major from Starkville. “We’ve learned that there is a lot more to
running a business than just driving around the golf carts.” Long-term plans for the business include purchasing more carts and expanding their capacity in Starkville. “We both really enjoy this, and while it will probably just be a sidebusiness, if it really took off we could see it as a career,” Moore said. “We would love to expand to other communities one day. Time will tell.”
PHOTOGRAPHED BY JEN KADAR-BROWN
York City, and that’s when I knew I wanted to sing and perform the rest of my life,” Elam said. “I loved everything about it.” Marley said it was during the competition at the camp in New York that she knew Elam’s love for singing might turn into something bigger. “I thought to myself, watching her, ‘Wow, she can really light up a stage.’ ” Two years later, a producer who had seen Elam perform at the camp competition called and said he was ready to start working with her. At age 11, Elam traveled to Nashville to write and record four songs with producer Matt Bronleewe. Inspired by her stage of life as a middle schooler, Elam’s first two songs, Stand Up and Your Own Kind of Beautiful, address what she observes in how people treat each other. “I have learned over the last two years that you cannot worry about what others think,” she said. “You must always stay true to who you are.”
“Probably the coolest part is hearing your song on the radio.” – Elam Roberson
Middle schooler Elam Roberson of Jackson has launched a music career. She has written and recorded songs in Nashville, shot music videos in Los Angeles and performed live during numerous events.
Elam Roberson
Age 12 Singer/songwriter Like thousands of little girls, Elam Roberson of Jackson was glued to the television when Mississippi native Skylar Laine made the top 10 on American Idol in 2012. “She had always
loved to sing like Hannah Montana and Taylor Swift, and being the center of attention since she was itty bitty,” Marley Roberson, Elam’s mom, said. “But during that season of American Idol, she got serious.” That year the family traveled to see Laine perform on the American Idol tour, and they secured Laine’s voice coach to start lessons with Elam, then age 7. “I’ve always loved to sing, but when I was 8, I went to an intensive camp in New
Working with Bronleewe, singing at events and shooting music videos in Los Angeles have been highlights for Elam during her solo journey, but she said nothing compares to hearing her songs on the air. “Probably the coolest part is hearing your song on the radio,” she said. “I freaked out the first time!” Now at age 12, Elam’s advice for other girls with big dreams is to never give up. “Don’t let the fear of what others will think keep you from reaching for the stars,” she said. “You will have naysayers, but just keep on being yourself. Don’t let anyone tell you you’re not good enough. You were made perfect, and you were made to do great things!” Winter 2018 | INVITATION FAMILY
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PHOTOGRAPHED BY JOE WORTHEM
Solar Race Team and Sundancer
Houston High School In 2011, high school senior Jay Alford’s friends gave him the unofficial senior superlative title of “Most Likely to Take Over Mr. Reese’s Job.” As a freshman, Alford had started at Houston High School wanting so badly to be on the Solar Race Team, which was led by teacher Keith Reese, who is now retired. “Being able to learn how to build a car with my hands was so cool to me,” Alford said. “It was my first time to do wiring, welding, everything.” Alford laughed about how his friends always told him he would one day return to take over for Reese. Little did he know their prediction would come true. “Sure enough, Mr. Reese retired right before I graduated from college,” he said. “I applied and got the job!” The Houston Solar Race Team builds and competitively races Sundancer, a solar car, in the Solar Car Challenge at the Texas Motor Speedway. They have also traveled to Aus-
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tralia three times to compete in the World Solar Challenge. They won nationals every year from 2000 to 2016, and Alford is excited to compete again – this time as an advisor. Alford said each year the rules change and teams have to make modifications for safety. “It gets more and more challenging, but the toughest part for me is getting funds together to go and just stepping back and letting the kids find the problem … not jumping in and doing it,” he said.
“I’ve learned the world is bigger than you think, and the possibilities are endless.” – Summer Carner
While learning the more tangible skills required to build a solar car, students are also learning valuable life skills in teamwork, leadership and problem solving as they put Sundancer together and take it on the road.
Houston High School’s Solar Race Team is pictured at top with advisor and alumnus Jay Alford. The team builds and competitively races a solar car, Sundancer, also pictured.
Halle Hollingsworth, age 16, is in her third year on the team and said the most challenging part is making smart decisions while multitasking in a tense competition situation. “It keeps your mind sharp and teaches you to be ready to do something in an instant.” Senior Summer Carner, 17, joined the team her freshman year, and it has helped her overcome her shyness and fear of public speaking as the team travels a lot to talk with different clubs about Sundancer. “Being on the team helped me get out of my comfort zone and try new things,” Carner said. “It also opened up the possibility of going into an engineering field. That never crossed my mind until I started on this team. [Thanks to my travels] I’ve learned the world is bigger than you think, and the possibilities are endless. I thank ‘solar car’ for teaching me that.”
www.bcbsms.com Blue Cross & Blue Shield of Mississippi, A Mutual Insurance Company is an independent licensee of the Blue Cross and Blue Shield Association. ® Registered Marks of the Blue Cross and Blue Shield Association, an Association of Independent Blue Cross and Blue Shield Plans.
Winter 2018 | INVITATION FAMILY
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24 INVITATION FAMILY | October 2017
eats + treats
RECIPES BY Kimme Hargrove PHOTOGRAPHED BY Joe Worthem
This brunch spread features a trendy toast that’s packed with a healthy punch, a cheese grits bar with flavorful toppings and a classic French dessert that will impress your guests. Recipes serve 8-10. Avocado Toast
This beautiful, simple dish is showing up on restaurant and catering menus everywhere. For this basic version, use a high-quality whole-grain bread. 4 slices whole-grain bread, lightly toasted 2 ripe avocados 2 teaspoons lemon juice Olive oil for drizzling Âź teaspoon red pepper flakes Salt, to taste Tomato slices (optional) Toast bread and set aside. Slice avocados in half, removing the seed. Using a large spoon, scoop out the flesh, and slice into a shallow bowl. Add lemon juice. Using a fork, slightly mash the avocado and lemon juice. Evenly arrange avocado mixture on each piece of toast, being careful to not crush the bread. Drizzle very lightly with olive oil, and sprinkle with red pepper. Salt to taste. Plate whole, or cut avocado toasts into triangular quarters, and serve immediately. Top with tomato slices, if desired.
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Classic Cheese Grits Bar
Traditional cheese grits get fancy when surrounded by toppings that guests can select for themselves. Try our recipes (below) for caramelized onions and tomato confit, and offer additional toppings such as crispy crumbled bacon, chopped green onions, diced and sautéed ham, and finely diced red bell pepper. Also offer more cheese options, such as shredded Gouda, Parmesan, Gruyère, Colby-Jack or jalapeño cheddar.
Grits
3 cups milk 3 cups water 2 teaspoons salt 1 cup ground grits (not instant) 3 Tablespoons butter 6 ounces Gouda cheese (or try Gruyère, cheddar, sharp cheddar or Colby-Jack) Salt and pepper, to taste In a large saucepan, stir milk, water and salt over medium heat until boiling. Slowly stir in grits. Reduce heat to low, covering pan, and cook for 20-25 minutes, stirring occasionally. When cooked, mix in butter, cheese, salt and pepper using a whisk. If the grits stick, turn heat to simmer and add ¼ cup water as needed, but be careful to not make them runny. Season with additional salt and pepper to taste, and serve immediately.
Caramelized Onion Topping 4 Tablespoons butter 4 Vidalia onions, sliced in half moons 2-3 pinches of salt 2 Tablespoons sugar Additional butter, as needed
Heat medium-sized skillet over medium heat. Add butter until melted and bubbly. Add onions, stirring to coat. Sprinkle with salt. Cook until just translucent, then turn heat to low. Continue to stir, being careful not to burn, for 20 minutes. Add sugar, and con-
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tinue to cook and stir for another 20 minutes on low. If you are concerned they are burning, turn heat down even more, and add a splash of water to break up the pieces on the bottom of the pan. The onions will reduce to a very small amount, but they will be packed with flavor. Let cool before serving with grits.
Tomato Confit
2 pounds cherry or grape tomatoes (can be a mixture of red, yellow and orange) ½ cup olive oil 1 teaspoon salt 1 teaspoon pepper 6 garlic cloves, thinly sliced 6 fresh thyme sprigs
Heat oven to 300°F. Place tomatoes on a baking sheet, and toss with olive oil, salt, pepper, garlic and thyme. Bake 1-1½ hours, watching carefully to make sure tomatoes are wilted but not bursting. Remove thyme sprigs, and cool to room temperature before serving (or make these beforehand and store in the refrigerator, bringing to room temperature before serving).
Fresh Berry Clafouti
This rustic yet elegant French dessert (pronounced kla-foo-tee) is the perfect sweet treat to pair with an otherwise savory brunch menu. A baked custard made with fresh berries or cherries, it’s almost a cross between a crepe, a Dutch baby and a pancake. Bake and serve in a cast-iron skillet. 1 Tablespoon butter, softened 6 eggs 1¼ cups milk ½ cup sugar 1 Tablespoon vanilla Pinch of salt ¾ cup flour 3 cups fresh berries (try any combination of blueberries, blackberries, raspberries, pitted black cherries and strawberries) 2 Tablespoons Grand Marnier or any fruit- flavored liqueur (optional) Powdered sugar for garnish (optional) Heat oven to 400°F. Grease a 9-inch castiron skillet with softened butter. Combine eggs, milk, sugar, vanilla and salt in a blender or food processor. Add flour, and pulse until just combined. Pour batter into iron skillet. Toss berries with liqueur (if desired). Sprinkle berries evenly over the top of the batter. Bake for about 40 minutes, until edges begin to brown. Test by sticking a knife in the center; it’s done when the knife comes out clean. Serve warm or at room temperature in the cast-iron skillet, dusting with powdered sugar just before serving. Guests can scoop out their portions with a large spoon.
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eats + treats
Festive
Marshmallow Pops Children can help make these sweet, gooey marshmallow pops that are perfect birthday party or holiday treats. RECIPES BY Kimme Hargrove PHOTOGRAPHED BY Joe Worthem
Marshmallow Pops
These colorful and yummy treats can work for any holiday; just adjust the color of the candy melts and sprinkles accordingly. For example, use pink for Valentine’s Day; green for St. Patrick’s Day; a variety of pastels for Easter; or red and blue for Memorial Day or the Fourth of July. 12 ounces colored candy melts 1 bag jumbo marshmallows (25 marshmallows) Colored sprinkles and/or sugar crystals Cake-pop sticks Melt candy melts in a bowl, according to package directions. Lay out a piece of wax paper. Dip marshmallows in the warmed candy melts, covering about one-third of each marshmallow. Place marshmallows, candy side up, on the paper. Sprinkle with toppings while candy is still warm. Work in batches of 5, repeating procedure (dip, then sprinkle) until all marshmallows are decorated. Let dry completely, then flip over and gently push sticks through bottoms of marshmallows. To give as gifts, wrap each marshmallow pop individually in a cellophane bag.
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noted
Handwrit ten t hank-you notes are not only an important part of Southern etiquette but also an opportunity for children to express themselves in their own words. Still, it can be a daunting task for parents to get children to write down their thanks after they receive holiday or birthday gifts. Fun, pre-formatted stationery can help kids learn how to properly offer written thanks to friends and family.
Dear ____________,
___/___/___
Thank you for the _______________________that you gave me for
Dear ____________,
___/___/___
Thank you for the _______________________that you gave me for ______________________!
______________________! I really like it because _______________________________________
I really like it because _______________________________________
___________________________________________________________.
________________________________________________.
Sincerely,
Sincerely,
_________________
_________________
Dear ____________,
___/___/___
Thank you for the _______________________that you gave me for ______________________! I really like it because _______________________________________
Dear ____________,
___/___/___
Thank you for the _______________________that you gave me for ______________________! I really like it because _______________________________________
________________________________________________.
________________________________________________.
Sincerely,
Sincerely,
_________________
_________________
Visit our website to download free, Invitation Family-exclusive printable thank-you notes that are sure to help your child learn to express gratitude the old-fashioned way.
Words have meaning to children and adults alike. On this page, we invite you to share how words – written or spoken – have made an impact on you and your children. Share a story or a picture by emailing us at emilywelly.invitation@gmail.com for a chance to be featured on the Noted page in our next issue.
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