Invitation Oxford - November 2018 by Invitation Magazines

NOVEMBER 2018

OXFO R D

“ Tr u eS o uth ” ce le b r ate s S o uth e r n fo o d culture Hanuk k ah feast at T h e Far mstea d o n Wo o d s o n Rid ge L o c all y m a d e h ot S eauxS b r in g s th e h eat

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I N

T H I S

I S S U E

NOVEMBER 2018

FE ATURES

DEPA RTMENT S

34 Art on the Town

Letter From the Publisher

A Night to Remember

Calendar

CARE Walk

Shoutouts

The Chef’s Table

Water Valley Art Crawl

InstaLove: Fit Mitten Kitchen

Young Life Skeet Shoot

Restaurant News: Coffee

Big Band Music Night

In Season: Magnolia

Museum Membership Party

Out & About

2ndChanceMS Fall Gala

Skuna River Art Festival

Local hot sauce maker Aaron Harris brings the heat with SeauxS.

Recipe: Guiltless Goodies

Clear Creek Festival

47 Bubbe’s Table

ON THE COVER

Sculptor George Tobolowsky’s exhibit at the University of Mississippi Museum includes installations around Oxford.

39 History Bones

Memento mori, an old form of art, puts a creative twist on strange-but-true stories from the past.

FOOD 44 Hot Commodity

Hanukkah traditions and delicious food come together for an annual event at the Farmstead on Woodson Ridge.

50 TrueSouth

In a new SEC Network TV show, two Oxford foodies dig deep into 21st-century traditional Southern food.

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EVENTS

A simple cake makes a statement on a beautifully decorated table. For this recipe, turn to page 14 or visit invitationoxford. com/food. Magnolia leaves make a splendid display on your table or throughout your home. Read more on page 30. PHOTOGRAPHED BY JOE WORTHEM

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WHITE WINE CAKE CAKE: 1 box “butter golden” cake mix 1 small box French vanilla instant pudding 4 eggs ½ cup dry white wine (such as Chardonnay, Pinot Grigio, or Sauvignon Blanc) ½ cup water ½ cup canola oil Heat oven to 325°F. Spray a Bundt pan with cooking spray. Mix together all ingredients, and pour into Bundt pan. Bake for 50-60 minutes until golden brown. While cake is still warm, finish with icing as described below.

ICING: ¼ cup white wine 1 stick butter 1 cup confectioners sugar In a small saucepan, heat all ingredients, stirring constantly, until just boiling. Boil about 1 minute. While the cake is still warm in the pan, poke holes in the bottom of it. Pour three-quarters of the icing down into the holes, reserving one-quarter of the icing. Once icing is set, flip cake over onto a serving dish. Pour remaining icing on top of cake.

PUBLISHERS Phil and Rachel West

EDITORIAL

EXECUTIVE EDITORS Allison Estes Emily Welly EXECUTIVE MANAGING EDITOR Mary Moreton CONTRIBUTING WRITERS Caitlin Adams Rachel Burchfield Shanna Flaschka Ginny McCarley Sarah McCullen Ashley Walterhouse SOCIAL MEDIA COORDINATOR Sarah McCullen COPY EDITOR Kate Johnson

L E T T E R from the P U B L I S H E R

OFFICE

BUSINESS MANAGER Hollie Hilliard DISTRIBUTION Donald Courtney Brian Hilliard

It’s the season of food and this month, that’s what we are celebrating — “Food, Glorious Food.” This summer my daughter participated in a local children’s theater workshop, and her favorite song by far was that chorus from “Oliver.” Despite the fun, the song also started a conversation. She didn’t fully understand the entire context of the show, but did ask me questions about children being hungry and not having enough to eat. During this time of year when so many of us have plenty, I think it’s important that we remember and help those who might not have enough. There are many ways to help, including donating to the Oxford Food

Pantry, LovePacks or serving at More Than a Meal on Tuesday nights. In the South, food is both a large part of our history and a way of telling our collective story — John T. Edge and Wright Thompson summed it up exactly when Invitation Oxford sat down with them to discuss TrueSouth, a food show hosted by Edge and produced by Wright, that aired this fall on the SEC Network. See what other creative ideas they’re cooking up on page 50. The decadent Bundt cake on the cover and pictured above is an original recipe by our food contributor Kimme Hargrove, developed especially for this issue. We made

the cake just for fun, and I promise it was both simple and delicious. As we began to think about an image that encompassed food and holidays, it was an easy choice to share this beautiful tablescape and Kimme’s scrumptious cake. For more recipes, visit our food blog at invitationoxford.com/food. So whether you are sharing a feast with others or just saying thanks for the food before you, we hope you will enjoy this issue of Invitation Oxford.

ART

CREATIVE DIRECTOR Holly Vollor STAFF PHOTOGRAPHER Joe Worthem CONTRIBUTING PHOTOGRAPHERS Sarah McCullen Ashley Walterhouse Megan Wolfe

ADVERTISING

ADVERTISING CONSULTANTS Alise M. Emerson Leigh Lowery Lynn McElreath Stacey Raper Moni Simpson Whitney Worsham ADVERTISING DESIGNERS Zach Fields Becca Pepper ADVERTISING INFORMATION ads@invitationoxford.com

MAIN OFFICE 662-234-4008

To subscribe to one year (10 issues) of Invitation Oxford or to buy an announcement, visit invitationoxford.com. To request a photographer at your event, email Mary at mary.invitation@gmail.com. Invitation Oxford respects the many diverse individuals and organizations that make up north Mississippi and strives to be inclusive and representative of all members of our community.

RACHEL M. WEST, PUBLISHER PLEASE RECYCLE THIS MAGAZINE

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@INVITATIONOXFORD

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C OM M U N I T Y

C A L E N DA R NOVEMBER 2018

“Jersey Boys” NOVEMBER 9

National 10-Minute Play Festival

All Saints’ Day

This Tony Award-winning Broadway musical telling the story of Frankie Valli and The Four Seasons makes its way to Oxford for one night of jukebox jams and rock ’n’ roll. Tickets $35-$75. 7:30 p.m., the Ford Center.

Theatre Oxford presents the 10-Minute Play Festival, 7:30-9 p.m. ThursdaySaturday and 2-3:30 p.m. Sunday. Tickets $12 in advance, $15 at the door; student discounts available. The Powerhouse.

NOVEMBER 1

fordcenter.org

Customs vary, but in countries all over the world, the day is observed with traditional foods and by placing flowers or candles on the graves of loved ones.

Email theatreoxford@gmail.com or visit oxfordarts.com.

NOVEMBER 19

NOVEMBER 4

Wire Wonders Family Day

oxfordfilmfest.com

In the spirit of George Tobolowsky’s sculpture exhibit, “A Long Road Back,” families are invited to work together to create unique sculptures. All ages are welcome to attend, but children must be accompanied by a parent or guardian. Free. 10 a.m.-noon, UM Museum. museum.olemiss.edu

Veterans Day NOV EMB ER 11

Originally observed in 1919 as the anniversary of the end of World War I, Veterans Day honors those who have served in the U.S. armed forces.

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Oxford Christmas Open House NOVEMBER 23

Celebrate the Christmas season on the Square with Santa’s arrival at 11 a.m., horse-drawn carriage rides from 2 to 6 p.m., caroling with Oxford Civic Chorus starting at 4:30 p.m. and the city Christmas tree lighting in front of City Hall at 6 p.m., followed by the Square Dollar Raffle. oxfordsquarealliance@gmail.com

NOVEMBER 10

NOVEMBER 4

Have your turkey dinner, and then head to Vaught-Hemingway Stadium for the evening to watch the Rebels and the Bulldogs vie for the Egg Bowl Championship. If you can’t get off the couch, don’t worry; it’s televised. 6:30 p.m.

N O V E M B E R 1 5 -1 7

The final screening of Oxford Film Festival’s Monday Movies series, this film follows three Italian Jewish brothers reunited and in search of the cave where they hid as young boys to escape Nazis during the Holocaust. The Jewish Federation of Oxford leads a discussion after the film. Free. 6:30-8:30 p.m., BurnsBelfry Museum & Multicultural Center.

Don’t forget to set your clocks back — daylight saving time ends at 2 a.m. Sunday morning.

Run, climb, crawl, carry and get muddy in the fourth annual 5-mile obstacle race hosted by RebelWell and the Blue Cross/ Blue Shield of Mississippi Foundation. All proceeds fund the Bill Kingery award, a scholarship for outstanding student employees. Early registration $25; $35 after Oct. 15. 2-4 p.m., South Campus Rail Trail, Chucky Mullins Drive.

NOVEMBER 22

“Shalom Italia”

Time Change

Rebel Trail Challenge

Thanksgiving

“American Dialogue: The Founders and Us” NOVEMBER 23

Self-Defense Class for Women

In his newest book, historian and Pulitzer Prize winner Joseph J. Ellis explores contemporary political issues through the eyes of our country’s Founding Fathers. Signing at 5 p.m., Off Square Books.

NOVEMBER 19

National Mississippi Day

Self-defense classes sponsored by OPD educate adults and teens about facts surrounding assault, how to recognize threats and how to avoid being a target. Free. 6-8 p.m., Oxford Police Department.

There is so much to celebrate about our state. Post what you love most about Mississippi, and use the hashtag #NationalMississippiDay.

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PAIGE DAVIS

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S H O U T O U T S To p Ho no r s fo r U M’s “M r. M a g a z i ne”

T he S out he r n L iv i n g Pa r t y C o ok b o ok

Wo me n’s S e l f- D e fe n s e C l a s s e s

The second edition of Southern Living’s number one best-selling cookbook, “The Southern Living Party Cookbook,” first published in 1972, features an updated lineup of recipes from Oxford native, television personality and caterer Elizabeth Heiskell. Complete with clever and entertaining tips and vibrant photography, the book supplies mouthwatering menus for many of life’s celebrations. Heiskell attended the Culinary Institute of America and was lead culinary instructor at the Viking Cooking School in Greenwood. She moved to Oxford to start Woodson Ridge Farms with her husband, Luke, in 2011. Heiskell is the author of two other cookbooks, and she appears regularly on the “Today” show.

The Oxford Police Department is offering a series of free self-defense classes for women and teenagers. Attendees learn facts surrounding assault, including how to recognize dangerous situations and how to avoid them. Participants also receive training in skills that will allow them to escape different kinds of attacks from any position. “This class is necessary for all women,” said OPD’s Tony Carleton. “Because [being attacked] is a potential threat for all, we want to prepare women in advance for the unexpected.” Two pre-scheduled classes are available this fall, Nov. 19 and Dec. 13 from 6 to 8 p.m., and more will be offered in the spring. Pre-registration is not required. OPD also offers individualized classes for groups. To schedule a group class or for more information, contact Tony Carleton at 662-232-2400 or tcarleton@oxfordpolice.net.

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PHOTO PROVIDED BY OPD

Last month in New York City, Dr. Samir Husni received a Franklin Luminaire Award for Best in Communications. The award recognizes individuals for their contributions and service in the graphic communications sector. Husni, also known as Mr. Magazine, is a University of Mississippi journalism professor and the founder and director of the journalism school’s Magazine Innovation Center. He has written several books, including the annual “Samir Husni’s Guide to New Magazines,” now in its 25th year of publication. He is the president and CEO of Magazine Consulting & Research, a firm that specializes in launching new magazines, redesigning established magazines and packaging magazines for increased sales. An expert on trends in American magazines, Husni has given dozens of presentations on the subject, to corporations such as Hearst Corp., Meredith Corp. and the Society of Professional Journalists. The Chicago Tribune deemed Husni “the planet’s leading expert on new magazines.”

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instaL O V E Fit M it t e n K it c he n

Making desserts that satisfy those on restricted diets can be tricky. Fit Mitten Kitchen offers scrumptious recipes that are friendly for anyone’s lifestyle, whether it be gluten-free, vegan, refined-sugar-free or simply health-conscious.

Espresso Cashew Butter

Fit Mitten Kitchen’s founder, Ashley Walterhouse, a fitness coach and selfproclaimed foodie, believes that eating mindfully doesn’t have to feel restrictive. She uses healthy substitutions and minimally processed ingredients in her decadent but diet-friendly recipes. In addition to featuring images of wholesome cookies, muffins and scones on Instagram, she also posts photos of yummy snacks, salads and side dishes. Currently, her feed also highlights seasonal flavors like apple, pumpkin, warm spice and melty chocolate. “I love showing my audience that there are ways to make your favorite traditional dessert recipes with some more nutrientdense ingredients,” Walterhouse said. “It isn’t about guilt-free treats or making the recipe so different that it no longer tastes like your favorite, but it’s about balance and mindfulness.” Pursuing wellness without sacrificing your sweet tooth is simple with Walterhouse’s

recipes. For daily doses of healthy baking inspiration, follow her @FitMittenKitchen. Find two of her recipes on page 80.

FOLLOW ON INSTAGR A M @f itmittenk itchen

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R E S T A U R A N T news: C O F F E E COZY UP IN ONE OF SEVERAL NEW OR UNIQUE LOCAL COFFEE SHOPS TO WORK, READ OR MEET WITH FRIENDS.

LOST DOG COFFEE

Located next door to Grit in Taylor, Lost Dog Coffee features furniture and woodwork by local artisans and coffee served in mugs made by a local potter. Bottletree Bakery

HUMBLE BEE CAFE

Maggie Richardson and Sarah Stone opened Humble Bee Cafe in October in downtown Water Valley, with espresso drinks, tea and pastries baked in-house.

In Oxford you’re never too far from a good cup of joe. Here’s a complete list of places to satisfy your coffee cravings. BOTTLETREE BAKERY CABIN 82 C R AV E CUPS HIGH POINT COFFEE HUMBLE BEE CAFE LOST DOG COFFEE SQUARE BOOKS

BOTTLETREE BAKERY

S TA R B U C K S UPTOWN COFFEE

An Oxford staple, Bottletree’s coffee menu includes the Bowl of Soul, made with coffee, espresso, chocolate syrup and steamed milk.

HIGH POINT COFFEE High Point Coffee has a new location on Old Taylor Road and an updated menu with traditional espresso beverages, as well as seasonal and game-day specials like snickerdoodle latte and elephant tear frappe. Lost Dog Coffee

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M AG N O L I A WRITTEN BY SARAH McCULLEN

Voted the state flower by Mississippi’s schoolchildren in November 1900, and the state tree in 1938, Magnolia grandiflora bears fragrant white blossoms in spring, while the tree’s sturdy leaves remain green through the winter. Readily available yearround, the leaves are simple yet stunning in seasonal arrangements and long-lasting home decor.

PHOTOGRAPHED BY JOE WORTHEM

ARRANGE A CENTERPIECE

Begin by arranging different heights and types of candlesticks in the center of your dining table. Snip magnolia branches, leaving about six inches of stem. Starting in the center of the table, lay them between the candlesticks. Use a generous amount of leaves to cover the bases of the candlesticks, and fill the center of the table to create a beautiful statement centerpiece.

HANG A GARLAND

Use thin wire or string to bind magnolia stems to one another, layering the leaves to create a thick garland. Using small tacks or nails, secure the garland to a mantel or drape over a mirror or a doorway. Use zip ties to attach the garland to a staircase banister. PAINT A PL ACE CARD

Add a Southern accent to your tablescape with magnolia leaf place cards. Pick large, flat leaves, and use a paint pen to write the name of each guest in the center of a leaf. HELPFUL TIPS

CREATE A WELCOME SWAG

In addition to magnolia, choose another type of evergreen like pine or cypress, and cut several long branches. Bundle the stems together, with the branches pointing downward in opposite directions. Secure the stems with a zip tie. Next, gather the magnolia branches, arranging the same way. Secure the two bundles of branches together at their stems with another zip tie, and cover the zip ties with a bow. Hang the arrangement on your front door.

Magnolia doesn’t wilt, but the leaves turn bronze as they dry. To keep them green, attach water picks, available at craft stores, to the stem end. Dust or coat leaves with spray paint to add interesting detail.

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ART ON THE TOWN I N T E R N AT I O N A L LY AC C L A I M E D S C U L P TO R G E O R G E TO B O LOW S K Y ’ S EXHIBIT AT THE UNIVERSIT Y OF MISSISSIPPI MUSEUM INCLUDES INSTALL ATIONS AROUND OXFORD, A FIRST FOR THE MUSEUM. WRITTEN BY RACHEL BURCHFIELD PHOTOGRAPHED BY JOE WORTHEM

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RECIPES

Renowned sculptor George Tobolowsky has arrived in Oxford, and he brought 29,000 pounds of his art with him. Tobolowsky’s work is featured in the University of Mississippi Museum’s latest exhibit, titled “A Long Road Back,” in which pieces are on view both in-house and throughout Oxford. The Dallas-based artist makes his metal sculptures from repurposed materials, including scrap metal, discarded machine parts and other found objects. The exhibit launched Aug. 21 and will remain up until Dec. 8. An artist talk with Tobolowsky takes place Nov. 8 at 6 p.m. at the museum. “I have been to Oxford several times,” he said. “I love college towns, especially

this one. It is very beautiful, the campus is great, and the kids are great. When you get a combination of a college town, a great university and great kids, it’s always fun to do a major exhibition.” A few years ago, Earl Dismuke, who by day is a business analyst for FNC/ Core Logic but who, like Tobolowsky, is also a sculptor, noticed Tobolowsky’s work online. Dismuke reached out to Tobolowsky by phone and invited him to enter a piece into the inaugural Yokna Sculpture Trail installation in Pat Lamar Park. His piece, “The 600 Pound Deal Breaker,” was selected, and Tobolowsky traveled to Oxford for the ribbon cutting. “That was the first time we met, and

now I consider him a dear friend and mentor,” Dismuke said. Tobolowsky was so taken with Oxford that he returned for an Ole Miss vs. Texas A&M football game, where he met Robert Saarnio, director of the University Museum and Historic Houses. Tobolowsky asked Saarnio to put him on the calendar for a show, and he did, with an extra element added courtesy of Dismuke: In addition to having pieces inside the museum, 13 pieces are installed in nine outdoor locations, a first for the museum, according to Saarnio. “This is the first time we’ve done a public art installation in conjunction with a gallery show,” Saarnio said. “I am so pleased it has come together so well.”

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in front of Tobolowsky’s pieces, so she has had the opportunity to examine each of the sculptures up close. “There is something different for everyone in this show because he uses scrap metal, or has a car or a lawn mower repurposed,” Wallace said. “It’s really beautiful, really different, and there’s something for everybody.” Tobolowsky calls his work a jigsaw puzzle — one part assemblage and one part recycling. He uses steel, stainless steel and found objects, combining them into a piece of contemporary art. “The key to my pieces is I understand how one found object is related to the other and know where to stop,” he said. Tobolowsky is a lawyer by trade but has always had a love for art. After three decades in the corporate world, in 2006 he took part in his first solo exhibition and hasn’t looked back since. To date, he has

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shown pieces nationally and internationally in more than 60 exhibits, and he has created more than 500 sculptures. “He has a tremendous reputation and is a skilled and talented artist,” Saarnio said. “He is so skilled in taking steel and salvaged scrap metal and turning it into art: largescale steel sculptures. His skills are widely recognized, and his work is visually so dynamic and compelling in its construction.” Though this is not his first exhibit at a university — he has also shown at Texas A&M — this has been a memorable experience for Tobolowsky. “The experience has been extremely positive,” Tobolowsky said. “Everyone is very professional, and the museum has been just great in helping set this up. I couldn’t be happier right now.” The University of Mississippi Museum is open to the public Monday through Saturday from 10 a.m. to 6 p.m.

MAP AND INFORMATION PROVIDED BY UNIVERSITY OF MISSISSIPPI MUSEUM

In Tobolowsky, Saarnio said he has found an excited, eager partner. “It’s thrilling because we are a museum in north Mississippi, not Boston, Seattle, Los Angeles, D.C., or New York,” Saarnio said. “When we extend an invitation to a nationally renowned artist, we occasionally hold our breath, meaning it’s not a given every major national artist will show in Oxford, Mississippi. We’ve had a great string of successes with prominent national artists, and it’s a fabulous feeling. Lots and lots have had interest in showing here, and George was interested from the start.” Tobolowsky brought the featured artwork to be installed in mid-August, but every time he visits, he brings new pieces he has created with him, said Kate Wallace, membership, events and communications coordinator for the museum. Wallace, as a part of her many duties, is in charge of the plaques that are made to go

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WRITTEN BY CAITLIN ADAMS

PHOTOGRAPHED BY JOE WORTHEM

PHOTOS PROVIDED BY LEE HARPER

ee Harper is a natural storyteller, but her stories consist of very few words. The self-appointed “history nerd” handcrafts memento mori-style 3D dioramas that document odd historical events with a dash of the macabre. It’s a practice that started as a Halloween gag more than 10 years ago. Harper, who, without hesitation, names Halloween as her favorite holiday, manipulated miniature skeletons in different scenarios for the amusement of her son, niece and nephew. “It was my mischievous Elf on the Shelf,” she said. “But skeletons don’t tattle.” Unbeknownst to Harper, her husband began posting photos of the skeleton antics on Facebook, and before long she developed a dedicated following. Now, a decade and countless skeleton stories later, Harper has turned her hobby into a business, dubbed History Bones. “It was a happy accident,” Harper said. “This was all just a joke.” Now that her skeletons have come out of the closet, so to speak, Harper focuses on bringing to life little-known and oft-forgotten scenes that aren’t typically taught in highschool history class. With a penchant for the obscure, she eschews the stories that litter textbooks and instead aims to discover the lesser-known shocking, often unbelievable tidbits that tend to get overshadowed by larger historical events. But all the pieces have one thing in common: They are based completely on fact.

SUFFRAGETTE

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HA MILTON/BURR DUEL

TYPHOID MARY

KRAMPUS VS. ST. NICHOL AS

“If I had heard any of these stories in [school] growing up, I would have actually been interested in history class,” Harper said with a laugh. Recent depictions include a Prussian king who kidnapped giants for his own personal gain, grave robbers who made a profit selling cadavers, and a jujitsu suffragette who defended herself from police brutality with an umbrella. “I would never do a piece of George Washington crossing the [Delaware River],” Harper said. “If I did that, it would be about the interesting little details — like if a person fell off the boat.” Harper spends hours researching the scenes, taking special note of the clothing, landscape, decor and even food. Her pieces are made out of just about any material she can get her hands on, including but not limited to burlap, fur, hair, silk and feathers. “Instead of just hearing the story, you can escape back in time and see these scenes,” Harper said. “You’re kind of accidentally learning something.” Launched in October 2017, the business is still in its infancy but has seen steady growth. Harper sells her artwork through her Instagram account (@historybones) and does commission work by request. Recently one of her pieces was on display at LeMieux Galleries in New Orleans, a market where the artist’s memento mori creations receive an especially warm welcome. “They seem a little more open to some of my darker pieces,” she said. Last month, Harper’s dioramas were exhibited at One Night Stand, an art show at the Ole Miss Motel, and she kicked off the Halloween season with a show at the Merrehope house in her hometown of Meridian. She also spent Halloween afternoon in the special collections library at the University of Mississippi, hosting a brown bag lunch where she documented her artistic process. “It’s fun to get to be dark without being the weirdo,” she said. For more information about History Bones, visit historybones.com or follow Harper on Instagram @historybones.

TO KILL A MOCKINGBIRD

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PROHIBITION

STAGECOACH M ARY

D.B. COOPER

ANNA STRONG

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Art • Food • Cocktails • Lectures • Musical PerformanceS • Ole Miss Basketball • and more!

A week long celebration of Oxford’s ricH cultural scene 1/18

Songwriters Competition

1/19

Community Reading Ole Miss Men’s Basketball v. Arkansas

1/20 Hotel Hop 1/21

MLK Day of Service

1/22 Art Crawl Cocktail Class 1/23 Fiber Arts Festival Conservator Reception and Lecture 1/24 Fiber Arts Festival Thacker Mountain Radio 1/25 Fiber Arts Festival

1/26 Fiber Arts Festival Ole Miss Men’s Basketball v. Iowa State Thacker Mountain Radio Junior 1/27 Fiber Arts Festival

For a complete list of events: popupoxfordms.com

1 0 1 3 J a c k s o n Av e . E a s t | O x f o r d , M S | 8 0 0 . 7 5 8 . 9 1 7 7 | v i s i t o x f o r d m s . c o m

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Where to find SeauxS: Harris often sells his sauces at the Oxford Community Market on Tuesdays, and Neon Pig will start carrying them this fall. After that, he plans to expand through Amazon and then break into the New Orleans market. Get news and updates at facebook.com/seauxsoxford.

HOT COMMODITY LOCAL HOT SAUCE MAKER AARON HARRIS BRINGS THE HEAT WITH SEAUXS. WRITTEN BY SHANNA FL ASCHKA PHOTOGRAPHED BY JOE WORTHEM

There are hobbies, and then there are burning passions. Aaron Harris, owner of a home-brewed hot sauce company called SeauxS, is working on turning a sideline hobby into a national product that he hopes will lead him to a full-blown career. “I made a website for a hot sauce line that used to be in Oxford,” Harris said. “When it was discontinued, I decided to step in. The further I got into it, the more I began to become friends with other makers around the globe via Facebook groups. They’re great people, very helpful. So I just kept at it.” Since that first dip in the hot tub, he has created eight sauces and a vinegar called Pinkled Peppers, made from Tabasco peppers, and he is still perfecting recipes for another three or four sauces. Perhaps the most impressive thing about the venture is that nearly all of the hot sauce recipes are SeauxS originals. Harris and his team have drawn

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inspiration everywhere, from mixed drink recipes to fruit pairing websites to simple trial and error. These aren’t your basic jalapeño drizzles, though. Harris’ concoctions range from mild to insanity. On the milder end, there’s the original blend, Orange Impeachment, made with yellow bell peppers and a touch of a scorching African pepper known as a fatalii, which he said is “solely for the taste.” The hottest sauce is the Potion Seller’s Strongest Potion. It’s made with Carolina Reaper, which is the current Guinness Book of World Records holder for hottest pepper in the world. On the Scoville scale, which is a scientific measure of peppers’ heat, bell peppers have a score of zero because they contain no capsaicin, while jalapeños rate 2,500-5,000 Scoville units. In comparison,

Carolina Reapers have a score of 15-22 million units on the scale. “I don’t personally recommend using Potion Seller’s Strongest Potion for anything but to look at,” Harris said. “Even though it’s oak-aged and uses some premium salt and vinegar, it’s just too hot for most everyone, and I’m still coming up with ways to make it hotter without using extract.” He’s even planning to switch to Jigsaw peppers, which are rumored to be in the running for the new world record for hottest pepper. Although the recipes and brewing are done in-house, Harris outsources the pepper-growing to some local experts. “We have partnered with Yokna Bottoms Farm for our peppers,” Harris said. “Each year we provide them with the seeds we want to grow that year, they grow them, then I come pick them when they’re ready, for a discounted price. They’re a great group of guys and really know what they’re doing.” Harris also has assembled a team of fellow Ole Miss alumni who share the SeauxS vision. CCO Joe Congleton is the field expert, with more than 10 years of experience in the New Orleans restaurant industry. CIO and electrical engineering professor Matt Inman maintains the website, seauxs.com; helps develop recipes; and handles regulatory compliance. CFO Emmy Parkes, registered dietitian, University of Mississippi professor and Harris’ newly wedded wife, keeps the books. Harris serves as CEO. Ole Miss friends aren’t the only people influencing the hot sauce endeavor; Harris also noted how important his family has been to the company. Even the name of the business is a nod to one of his children. “There is a rap video my oldest daughter, Alice, and I used to like where the guy pronounces sauce as ‘sohs,’ like ‘snows,’ at a drive-thru, and the employee can’t understand them,” Harris said.

“We thought it was funny, so we started pronouncing it that way all the time: ‘soy sohs,’ ‘hot sohs,’ ‘barbecue sohs,’ etc. So I named it SeauxS for her and spelled it the only way I could that had that domain name available.” Harris is also paying homage to his children with the sauces themselves. “We are working on an Alice in Wonderland line after my oldest. Our first one is Valiant Alice, which is amazing on pizza. My younger daughter, Lily, will have something named after her in the future, maybe wing sauces.” Like any endeavor worth doing right, however, making hot sauce has a big learning curve and isn’t as simple as having a good formula. In addition to mastering the art of a good recipe, learning to work with hot peppers has taught Harris about more than just the touching-hand-to-eye gaffe that so many learn the hard way. “The best lessons so far are not to roast superhots indoors, and to leave the room while the dishwasher is running after making really hot sauce. Both have very similar results to the gas chamber I visited while I was in the Marines,” Harris said, recalling a brutal part of basic training for all recruits. “You literally can’t see or breathe without pain.”

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HANUKKAH TRADITIONS AND DELICIOUS FOOD COME TOGETHER FOR AN ANNUAL EVENT AT THE FARMSTEAD ON WOODSON RIDGE. WRITTEN BY GINNY McCARLEY

INVITATION OXFORD | NOVEMBER 2018

PHOTOGRAPHED BY JOE WORTHEM

NOVEMBER 2018 | INVITATION OXFORD

Last year, in a barn under the stars on a beautiful winter night, around 100 Oxonians gathered at The Farmstead on Woodson Ridge to celebrate Hanukkah with delicious food and rousing music. The event, Bubbe’s Table, was a tremendous success — the tickets sold out weeks before, with a waitlist — and the organizers of the event, the Jewish Federation of Oxford, decided to make it an annual affair. The Jewish community in Oxford had been hosting a Hanukkah party for several years. It was an informal potluck that was usually organized at the last minute. “As the community grew and the Jewish Federation of Oxford was formed, we wanted to have more sustainable programs,” said JFO spokesperson Richard Gershon. “One of the first events we hosted was a Passover Seder in the spring of 2017. It was very well received. We decided to sponsor Bubbe’s Table as our Hanukkah event in 2017, and it was also a great success.” Bubbe’s Table is held at The Farmstead on Woodson Ridge, in a comfortable barn overlooking the lake. The ceiling of the barn is strung with twinkling white lights, and a nearby outdoor fire pit surrounded by chairs is the perfect spot for attendees to snuggle under blankets and look up at the stars. The name of the event helps to set the tone: “Bubbe” is the Yiddish word for “grandmother.” “The ambience and atmosphere of the event is just something amazing,” said Susan Tullos, head of hospitality operations for the farm. Last year’s event featured famed New Orleans chef Alon Shaya, Oxford chef John Currence and Memphis chef Kelly English. The dinner and celebration centered around each chef’s take on the latke, a potato pancake fried in oil. The chefs personalized their latke creations with unique flavors, toppings and accompaniments. Cathead Vodka and Woodbridge Vineyards sponsored the bar,

and bartender Joe Stinchcomb created specialty cocktails. This year, the chef lineup looks a bit different, with three women at the helm: chef Karen Carrier, owner of The Beauty Shop restaurant in Memphis; chef Shay Widmer, the chef de cuisine at The Beauty Shop; and Oxford cookbook author and chef Elizabeth Heiskell.

The menu at this year’s event will feature traditional Jewish food, including Bobo’s latkes served with sugar and housemade Honeycrisp applesauce, and hickory grilled brisket with cocoa spice dust and muddled blackberry sauce. “We’ve got the ladies in charge this year, and I think that will bring its own beauty to the event,” said event coordinator Sunny Baker. “It will be different, and it’ll be fun.” For Carrier, the night offers a chance to reimagine delicious dishes and traditions from her childhood. “I was raised in an orthodox kosher home in Memphis, Tennessee,” Carrier said. “I have vivid memories of Hanukkah, the lighting of the candles, singing Hebrew songs, and the illuminating light from the

INVITATION OXFORD | NOVEMBER 2018

candles spread throughout our home. It was always a warm, communal family affair filled with presents; games; wine; jelly-filled donuts; hot, crispy, moist latkes; roasted meats; kugel; and fried dumplings.” The night will allow Heiskell to cook alongside Carrier, who has been her mentor since high school. Heiskell worked for Carrier as a high school student in Memphis, before getting married and starting her own catering company. “When she called to ask [me to be a part of the event], she didn’t even have to get the words out before I said yes,” Heiskell said. Heiskell is excited about cooking for Bubbe’s Table and the chance to feature root vegetables from the farm in the evening’s fare. “A lot of people think that in December there isn’t much to choose from, but root vegetables are one of my most favorite things in the world,” Heiskell said. “I’m really excited to get into those winter vegetables that are kind of overlooked.” Besides latkes, some other traditional Hanukkah rituals will be incorporated into the night, among them lighting the menorah, playing dreidel, music and dancing. Last year, local musicians Greg Johnson and Jared Spears played traditional Jewish folk music, known as Klezmer music. “We really got down,” Baker said. “Everyone was dancing, and we did some traditional Jewish dances, including the hora. It was lots of fun.” “[Bubbe’s Table] is just this laidback way of celebrating with the Jewish community and friends,” Baker said. “[It’s] such an easy and great and delicious way to connect.” Gershon argrees: “Hanukkah is a celebration of freedom, and the event will have an abundance of great food, drink and music. People can gather to enjoy the time of year, no matter what their own traditions might be.” This year’s dinner takes place Dec. 7 from 6 to 8 p.m. To purchase tickets, $40, visit jewishfederationoxfordms.org. NOVEMBER 2018 | INVITATION OXFORD

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Wright Thompson (left) and John T. Edge Photo by Melissa Rawlins/ESPN Images

IN A NEW SEC NETWORK T V SHOW, TWO OXFORD FOODIES DIG DEEP INTO 21ST-CENTURY TRADITIONAL SOUTHERN FOOD. WRITTEN BY CAITLIN ADAMS

For two hours this fall, sports fanatics, Southerners, foodies and anyone with cable television tuned into “TrueSouth,” a new lifestyle show on the SEC Network. The series, which debuted in September with four 30-minute episodes, explores the relationship between food and Southern culture, and the ways it knits communities together and, sometimes, drives a wedge. Invitation Oxford sat down with Oxford residents John T. Edge, the show’s host, and Wright Thompson, the executive producer, to hear their thoughts on sweet tea, the South and the allure of a cheeseburger soaked in gumbo. Q: What brought the two of you together to work on this show? Edge: I didn’t go looking for this show. I didn’t set out to develop a TV show, but

when I recognized in conversations over barbecue and beer that Wright, who lives just eight blocks from me, shared a similar outlook on thinking about what Southern food might yield, then I was all in. Thompson: There was never anyone else I would do this show with. John T. Edge — he’s a magician. I just go where he tells me. He’s the perfect guide through the modern South because he’s the walking expression of the South’s better angels. Q: How did you choose a show centered around food, and what was the thought process behind airing it on a sports network? Edge: I think what surprises people is that a sports network would tell stories about food. Food is an expression of this region and the people that claim it. And I think too of sports as this expression of belief and

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belonging. Those two ways to understand this place — there’s a natural overlap there. The more appropriate question is where else does that show belong? For our show, the SEC Network is home. What makes this project work is the collaboration between Wright and myself and our shared want to tell stories about our region that reach people and have the potential to change how viewers think about the South. Thompson: [SEC Network] pitched it to me, and I realized, I’m going to get the expert and then take all the credit. Now I just make sure there are cameras where he wants there to be cameras and ride his coattails. We picked food because one, everybody likes to eat. And two, if I’m going to be getting in a car driving around the South, I want to get a good meal out of it. NOVEMBER 2018 | INVITATION OXFORD

INVITATION OXFORD | NOVEMBER 2018

annunciation and turtle soup at Clancy’s in NOLA. I wish I was there right now. Damn it, now I’m hungry! Q: The first batch of the show consisted of four episodes: Birmingham, Athens, Nashville and Shreveport. What’s next on your list if you get the opportunity to continue this project? Edge: For me, the pool halls of middle Georgia. I grew up in middle Georgia, and my father would take me to those pool halls for lunch to get chili dogs. Those were spaces that, as a boy, I was not allowed to go inside. I’m very interested in how these hot dog places are able to survive and thrive. Thompson: I want to go to Houston. I want to go to pool halls in Georgia. I want to do the Mississippi Delta. I really want to do the south side of Chicago, which feels like the capital city of the Mississippi Delta. I want to go do rice and gravy in Louisiana. I would like to do sort of a blue-collar workingman’s factory food around Charlotte. Everything is under consideration. Q: I noticed Oxford was not on either of your lists. Any particular reason? Thompson: Man, that feels like a home game. I just don’t know what two places we’d pick. Edge: We’re still puzzling through what that might be. Sometimes it’s easier to get in a car and go somewhere new. We’re still piecing together that story, but it’s one we want to tell.

PHIL ELLSWORTH/ESPN IMAGES

JOE FARAONI/ESPN IMAGES

is to recognize its flaws and to love the place not in spite of its flaws but because of them, to recognize that to be a Southerner is to understand the tragic nature of our history and not sidestep it but step into it. That, to me, is what it takes to belong here. To blindly espouse the virtues of the South without acknowledging in a very real way the tragedies that have made this place, to do one without the other, is to do disservice to this place I call home. Q: You visited eight restaurants in the span of the show’s four episodes. Had you eaten at each of these restaurants prior to filming the show? Thompson: No, I had only eaten at, I think, one before the show filmed. That’s the beauty of John T. I’ll follow him anywhere. Q: If you could get in the car right now and go eat your favorite meal, where would the road lead you, and what would you order? Edge: That’s a dangerous question! But … there’s a dish from the final episode of the season, from Shreveport, that I never got to eat. Herby K’s serves a dark roux gumbo and a flat-top bacon cheeseburger. It’s a dish that Bill Joyce, one of our interview subjects, rhapsodized about — the joy and pleasure of dunking the cheeseburger into the gumbo. I can’t get that out of my head, and I want to get it into my stomach. Thompson: There’s no question. I don’t even have to think about it — veal

MELISSA RAWLINS/ESPN IMAGES

SEC NETWORK/BLUEFOOT ENTERTAINMENT

Q: But the show is about much more than food. What was your vision for the show, and what do you want viewers to take away from the 30 minutes you spent with them for four weeks this fall? Thompson: We watch a lot of stuff and read a lot of stuff about the South. Some of it is wrong. Some of it is sweet tea nostalgia porn, and some of it is people who come and assume the worst about people who live here and whose voice sounds the way mine does. We wanted to do a show about the South we live in today. The idea was to pick one place and two restaurants that would say something about each other, about the city they’re in and about the South. Q: John T., how has your work as director of the Southern Foodways Alliance influenced the show? Edge: Since its inception, the SFA has used stories about food to bridge race, class and gender gaps in the South. To help Southerners, by way of storytelling, recognize their common humanity and to knit together a frayed region. That sounds like a big goal and might sound a little fuzzy. As I say those words, it sounds like a mission statement for “TrueSouth,” too. Q: In the first episode, you touched on your love, and sometimes hate, for the South. Can you expand on that? Edge: The South has a tragic and troubled history, and I think it’s important to face that down. To fully embrace a place

5 1. Edge with Regina McCrary, of the McCrary Sisters gospel music quartet, in Nashville during the filming of “TrueSouth.” 2. ESPN reporter Laura Rutledge with Edge and Thompson on the set of “SEC Nation” in the Grove in September. 3. Edge joins locals for a meal at Polleria Pablo near Athens, Georgia, in an episode of “TrueSouth.” 4. Edge and Thompson on the set of “College GameDay Built by the Home Depot” in College Station, Texas, in September. 5. A poster at ESPN in Bristol, Connecticut, advertising the first episode of “TrueSouth.”

NOVEMBER 2018 | INVITATION OXFORD

HOUSE AD FOR PET CONTEST

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A NIGHT TO REMEMBER PHOTOGRAPHED BY MEGAN WOLFE

A Night to Remember was held Sept. 26 at The Jefferson to benefit Memory Makers Respite Day Services of Oxford. It featured dinner made by Elizabeth Heiskell Catering, Grit and Saint Leo; music from Jesse and Kelly Pinion; and artwork by Sheila Gourlay. 1

View more photos at invitationoxford.com.

1. Norma Parks, Janie Stelljes, Vikki Johnson and Macel Juergens 2. Belinda and Rachel Buddrus with Liz Grant and Heather Cray 3. Kathy and Fred Laurenzo with Mary Harrington and Dave Wheelock 4. Lucia and Elizabeth Heiskell with Sheila Gourlay 5. Nancy Moore, Jeepsie Smith and Donna Toole 6. Blake Summers, Stevie Self and Jonathan Adams 7. Luke Heiskell and Tom Green 8. Cynthia and Herron Rowland 9. Sarah Virden Quinn, Morgan McNeel and Susan Tellos

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CARE WALK

C ARE WALK

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PHOTOGRAPHED BY SARAH McCULLEN

The 15th annual CARE Walk took place Oct. 10 in the Grove. The walk, which takes participants on a loop around campus, is the largest philanthropic event hosted by College Panhellenic. All proceeds will benefit the North Mississippi Cancer Center. 1

View more photos at invitationoxford.com.

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1. Olivia Bloome, Grace Penniall and Reilly Medeiros 2. Alex Gatewood, Lydia Talmage, Riann Polk and Jenna Karesh 3. Merrill Rogers, Lauren Cunningham and Lorna Rogers 4. Anjika Bose, Yvonne Nguyen and Brooke Hull 5. Brooke Ferguson, Daria Scher and Kaitlin Bost 6. Paige Hibbler and Jessica Gillentine 7. Randon Hill, Jeffrey Patton and Alex Medellin 8. Frannie Kellum and Lucy Jones 9. Bradley Tune and Katelyn McCrary 10. Maddy Friedman and Maddy Boyes 11. Hannah Newsome and Emme Teller 12. Molly Glendinning and Holly Horton 13. Grace Carlson and Laikyn King

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THE CHEF’S TABLE PHOTOGRAPHED BY MEGAN WOLFE

The Chef’s Table was held Oct. 4 at The Powerhouse. It featured a cooking demo by chef John Currence, dinner by City Grocery Catering, a silent auction and a cocktail hour with music by Kolbe Alsobrooks. Proceeds will benefit the Oxford Boys & Girls Club. 1

View more photos at invitationoxford.com.

1. Melissa Buford, Mercedes Garner, Nicole Malone and Paige Buford 2. Amanda Woods, Kristi Peeples, Jane Lyle Byars, Julia Jimenez and Tiffany Carey 3. Corey and Christy Knighton with Mary Grace and Joey Vasilyev 4. Richard Bell, Foster Lynch and Hannah Deemos 5. Sallie Liggins, Judith Thompson, Mary Wortham, Betty Patton and Arnetchers Dudley 6. Rebecca Edwards with Allyson and Frank Dyer 7. Vick Marchbanks and Robert Cooper 8. Samantha Sandifer and Nathan Dean 9. Samantha Avantz and Lisa and Peter Rouviere

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WATER VALLEY ART CRAWL PHOTOGRAPHED BY MEGAN WOLFE

The Water Valley Arts Council held its 10th annual Art Crawl Oct. 6. Twenty locations around downtown Water Valley showcased various works of art, and Bozarts Gallery hosted an after party with music from Dial Back Sound. 1

View more photos at invitationoxford.com.

1. Mason Wray, Sarah Campbell, Linda Flynn and Joe Rinsker 2. Morgan Tucker, Jonathan Cox, Bailey Adams and Sophie Fosdick 3. Taylor Tallant, Steven Story and Cassandra Shawk 4. Tyler Tindall and Shaquela Hargrove 5. Baine and Vicki Turnage with Lisa Topper 6. Abbie Beard and Samantha Shempert 7. Nicole, Josie and Camille Gladden 8. Lisa and Jeremy Miller with Peyton Hill 9. Anita Kafka and Amelia Clayshulte 10. Maya Harden and Whitney White

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YOUNG LIFE SKEET SHOOT PHOTOGRAPHED BY SARAH McCULLEN

The Mike Overstreet Memorial Clay Shoot for Young Life took place Oct. 12 at McClendon Farms near Water Valley. Proceeds from the event benefit the ministries of Young Life in Oxford and at Ole Miss. 1

View more photos at invitationoxford.com.

1. Brian Bowen, Jake Muse, Raymond Holcomb and Kevin Bourn 2. John Lewis, David McCullen and Andy Edwards 3. Brad Akin, Amy Scruggs and Brian Spillman 4. Matthew Farrell and George Johnston 5. Dolly McClendon, Pamela Grafton and Emilee Brasell 6. Stan McCay and Caden Cannon 7. Matt McClendon and William Coleman 8. Brooke and Josh Parker 9. David Blackburn and Greg McDaniel

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BIG BAND MUSIC NIGHT PHOTOGRAPHED BY MEGAN WOLFE

Chancellorâ&#x20AC;&#x2122;s House hosted Big Band Night Oct. 4. The event featured big band music by Moonstone and Friends and included a champagne reception followed by music, dancing and a cocktail buffet. 1

View more photos at invitationoxford.com.

1. Greg Maksi and Betty Aden with Melva and Mort Mortimer 2. Henry, Lee, Lisa and Rose Paris 3. Martha Kelley, Lucy Banks and Barbera Liddon 4. Kathy Downs, Joyce Gibbs and Kelley Walker 5. Will Lewis Jr. with Hilda and Kirkham Povall 6. Amanda Tailyour and Jake Gibbs 7. Patty Lewis, Andy Schroeder and Nancy Rogers 8. Bill and Carole Dye 9. Helen Derveloy and Gary Stote 10. Mary Sharp and Jim Rayner

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MUSEUM MEMBERSHIP PART Y PHOTOGRAPHED BY MEGAN WOLFE

The University of Mississippi Museum held its annual membership party Sept. 25. The event featured art installations inside the museumâ&#x20AC;&#x2122;s galleries, catering by Party Waiting to Happen and music by Moonstone Lite. 1

View more photos at invitationoxford.com.

1. Lindsay Chapman, Mike Hall and Tom Howorth 2. Dot-T Dehmer, Sydney Fields, Constance Pierce and Louise Andy 3. Christina Steube, Brooke Alexander and Phillip Nichols 4. John Hardy with Lauren and Mark Beyers and Dorothy Howorth 5. Joseph Garrison, Kelvin Nichols and Effie Burt 6. Tim Bisenius with Jean and Sarah Liddy 7. Tyler Kelso and Abigail DeLozier 8. Marian Barksdale and Norma Bourdeaux 9. Pat Brown with Rosie and Steve McDavid

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2NDCHANCEMS FALL GAL A

2NDCHANCEMS

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PHOTOGRAPHED BY MEGAN WOLFE

2ndChanceMS held its Fall Gala Sept. 13 at the Chancellorâ&#x20AC;&#x2122;s House. The event featured a cocktail buffet, music by the Ole Miss Jazz Ensemble and a silent auction. Proceeds will benefit programs for adult education and work skills training in Mississippi. View more photos at invitationoxford.com.

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1. Tamara Washington-Travis, Wykesha Jones and Jasmine Leonard 2. Fred, Patrick and Cherry Krutz 3. Amanda Janes, Jason Byrd, Terri Clark, James Williams and Sandy Crist 4. Linda Spargo and Diane Scruggs with Steve and Lynn Dugas and Marla Lomax 5. Zach Scruggs, Cal Mayo, Jesse Mitchell and Jay Hughes 6. Kelsey Cooper and Scott Yoste 7. Paris Buchanan, Lisa Paris, Sarah Rose Lomenick, Rachel Pritchett and Lee Paris 8. Keith and Jill Carter 9. Kermit Davis, Ian Tailyour, Patty Lewis and Betty Davis 10. Sonya and Ross Bjork 11. Yulett and Kelly McCuin 10

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SKUNA RIVER FESTIVAL PHOTOGRAPHED BY SARAH McCULLEN

The fourth annual Skuna River Art and Music Festival took place Oct. 13 on the Square in Bruce. The family-friendly event featured art and food vendors, childrenâ&#x20AC;&#x2122;s activities, crafts and music. View more photos at invitationoxford.com.

1. Khyan Freelon, Timothy Ingram and Adrianna Lane 2. Corey Collins, Randy Mann and Brewer Stark 3. Addie and Amanda Herrin 4. Dana and Darrick Moore 5. Wyatt and Jarred Hawks 6. Elaine and Frank Strong 7. Shakiya and Takeria Ingram 8. Rose and Scott Regis

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CLEAR CREEK FESTIVAL

CLEAR CREEK

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PHOTOGRAPHED BY MEGAN WOLFE

Satterfield Pottery hosted the Clear Creek Music and Arts Festival on Sept. 21-22 at the Satterfield Pottery Studio grounds. The event celebrated the studio’s grand opening with musicians, food trucks and local artists. View more photos at invitationoxford.com.

7 1

1. Tara and Lauren Satterfield 2. Allen Kurr with Teressa and Michael Satterfield and Scott Vasilyev 3. Betsy and David Johnston 4. Joe Cliburn, Chris Livingston and Khaliji Moore 5. Mark and Ellen Burson with Claude and Jayne Gunter 6. Judy and Steve Woods 7. Carrie and Kathleen Jackson 8. Gail Walters and Nancy Dunavent 9. Melissa Morgan Smith and Jamison Mátt 8

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OUT & ABOUT

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1. Shannon Sharp, Alex Bowers Schoen, Shanna Flaschka and Debbie Maddigan 2. Aniece Greene, Jasmine Ayers, Jennifer Payne, Laura O’Keefe, Melissa Hodge-Penn

1. Tamatha Isom, Cynthia Parham, Sheila Howard Baker and Preston Taylor 2. Doris McEwen, John and Meg Faulkner DuChaine, Gloria McEwen Burgess and

and Mary Lan-Rodrigues 3. Nidhi Mali, Jennifer Gifford, Marie Barnard, Keri Dibrell and Amy Johnson 4. Laura Hutchinson, Summer Farrell and

Annie R. Mc Ewen 3. Sheila Howard-Baker, Romana Reed and Margaret Gipson 4. Adelaide Chapman and Ashley Frye 5. Mary Jean Howell and Kathy Wood

Diann Shamsabadi 5. Bronwyn Clanton, Heather Lea Hopson and Kathy Clanton 6. Vikki Johnson and Kerry Hamilton 7. Kay Croom and Sue Gaston

6. Kendare Blake, Ibi Zoboi and Katharine McGee 7. Sarah Baker and Paul Fyke

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MISSISSIPPI’S BEST

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MISSISSIPPI’S BEST

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Guiltless G O O D I E S A SAMPLING OF SATISF YING SWEETS WITH WHOLESOME INGREDIENTS FROM FIT MIT TEN KITCHEN RECIPES AND PHOTOGRAPHY BY A SHLE Y WALTERHOUSE

ALMOND LEMON BLUEBERRY BREAD

HE ALTHIER MONSTER COOKIES

(G R A I N - F R E E )

(G L U T E N - F R E E )

2 cups blanched almond flour ¼ cup tapioca flour 1 teaspoon baking soda ¼ teaspoon salt Zest of 1 lemon 3 large eggs, at room temperature ¼ cup ghee or oil, melted (avocado, coconut, macadamia nut oil) ¼ cup honey 3 tablespoons freshly squeezed lemon juice (1 medium lemon) ½ teaspoon almond or vanilla extract ½ teaspoon lemon extract (optional to boost flavor) ¾ cup fresh blueberries 2 tablespoons sliced almonds (optional) Heat oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, and set aside. READ MORE ABOUT FIT MITTEN KITCHEN ON PAGE 26.

In a medium bowl, mix together almond flour, tapioca flour, baking soda, salt and lemon zest. In a large bowl, whisk together eggs, oil, honey, lemon juice and extracts. Pour the dry ingredients into the large bowl of wet ingredients, and stir. Fold in the blueberries. Pour batter into prepared loaf pan, and stir to keep blueberries from sinking to the bottom. Top with sliced almonds, if desired. Bake, uncovered, for 20 minutes, then cover with foil and bake for an additional 15-20 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 15 minutes before removing from pan. Makes 10 slices, each about ¾ inch thick.

1¼ cup gluten-free quick oats ½ teaspoon baking soda ¼ teaspoon salt ¾ cup natural peanut butter 1/3 cup coconut or brown sugar ¼ cup butter, softened 1 large egg ½ teaspoon vanilla extract ¼ cup mini chocolate chips 1/3 cup M&M’s (plus more for topping, if desired) Heat oven to 350°F. Line a large baking sheet with parchment paper, and set aside. In a medium bowl, combine oats, baking soda and salt. In a large bowl, using a stand mixer or electric hand mixer, beat together peanut butter and sugar for about 1 minute. Scrape down sides of bowl, then beat in softened butter for another 30 seconds to 1 minute. Add egg, beating slowly until combined, scraping down sides of bowl as needed. Add dry ingredients, beating on low speed until combined. Fold in mini chocolate chips and M&M’s. Scoop 1½-inch balls of dough onto baking sheet, spacing evenly, shaping into even circles and flattening slightly with palm of hand. Add more M&M’s to tops of cookies, if desired. Bake for 7-9 minutes. Remove from oven, and allow cookies to cool on baking sheet for 2-3 minutes before transferring to a cooling rack. Makes 20 cookies.