Invitation Oxford - February 2024

FEBRUARY 2024

OXFO R D

N ew

THE

L O CE NAT L

Bridal

EV GE COVER A

WEDDING TRENDS, TIP S AND ADVICE FOR 2024

ISSUE

EMPT Y BOWLS MAKES A COMEBACK

S N O W D AY S IN THE DEEP SOUTH

LOCAL EVENTS S TA R T I N G O N PA G E 6 6

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I N

T H I S

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DEPA RTMENT S

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ANNOUNCEMENTS

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Letter From the Publisher

28

Darnell & Bolin

37

McElreath & Hankins

18

Calendar

30

Darnell & Rodgers

38

McClarty & Waters

22

Monthly Musings: Pat Ward

32

Elliott & Rainey

40

Payne & Mansfield

24

Recipes: Red Noodle Soup

34

Ezeala & Worthem

42

Pearson & Wilbanks

66

Events

36

McCullen & Godwin

43

Teevan & Fourie

More

EVENT

pages!

Redesigned and customized to your area!

Starting on page 66!

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Out & About

80

Lasting Impressions

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ON THE COVER

For beautiful wedding pictures from these bridal announcements and several more, turn to page 28.

O X F O R D P H O T O B Y M A D I S O N W A LT E R S , B E L I G H T P H OTO G R A P H Y NORTHE AST PHOTO BY C A S TRO COLLEC TIVE

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F E AT U R E S

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FE ATURES 44 Empty Bowls Returns

Oxford’s beloved Empty Bowls event, an annual fundraiser for The Pantry, returns after a nearly four-year absence.

48 Deeply Rooted Rituals

An Oxford couple shares memories and moments from their Hindu wedding two decades ago.

48

52 2024 in Focus

A local wedding photographer talks about current bridal trends, her expectations for 2024 weddings and offers some advice for the big day.

60 Winter Wonderland

Few things are as magical as snow falling in north Mississippi.

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

sions, Oxford

Lasting Impres

Welcome to the first issue of Invitation for 2024! There are a few new and exciting offerings in the pages of this magazine.

First, starting on page 66, you will see more customized events pages highlighting faces and places from your community.

We’ve also added a new feature that will grace the last page of each issue. “Lasting Impressions” spotlights people, places and bits of history — both past and present — that have made a lasting impression. Our

FOLLOW US

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Lasting Impres

sions, Northea

st

first offerings are restaurants that filled our bellies and warmed our souls. One, in Oxford, exists now only in fond memories.

The other, in Tupelo, still exists but has recently been sold to another family. We’d love to hear from you, our readers, if you have suggestions of people or places that have made a lasting impression on you, your family or your community. Please email our editor Leslie at lcriss.invitation@gmail.com to tell us about it.

In this issue, we also offer heartfelt congratulations and best wishes to our engaged and married couples, who you will see highlighted in these pages.

Enjoy our first magazine of the new year, stay warm, and join me in wishing for sunshine, warm weather and an early spring.

RACHEL M. WEST, PUBLISHER

@INVITATIONOXFORD @INVITATIONM AGA ZINE

PUBLISHER Rachel West

EDITORIAL

EDITORIAL DIRECTOR Emily Welly EXECUTIVE EDITOR Leslie Criss OPERATIONS DIRECTOR Mary Moreton EVENTS EDITOR Carleigh Harbin FOOD EDITOR Sarah Godwin COPY EDITOR Ashley Arthur SOCIAL MEDIA COORDINATOR Jennie Lee

OFFICE

BUSINESS MANAGER Hollie Hilliard DISTRIBUTION Brian Hilliard MAIN OFFICE 662-234-4008

ART

CREATIVE DIRECTOR Holly Vollor STAFF PHOTOGRAPHER Joe Worthem CONTRIBUTING PHOTOGRAPHERS Wil Langston Jiwon Lee Lisa Roberts

ADVERTISING

ADVERTISING CONSULTANTS Alise M. Emerson Amber Lancaster Leigh Lowery Lynn McElreath Moni Simpson Whitney Worsham ADVERTISING DESIGNERS Paul Gandy Markka Prichard ADVERTISING INFORMATION ads@invitationoxford.com

To subscribe to one year (10 issues) or to buy an announcement, visit invitationmag.com.

To request a photographer at your event, email Mary at mary.invitation@gmail.com.

Invitation Magazines 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.

PLEASE RECYCLE THIS MAGAZINE

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C O M M U N I T Y FEBRUARY 2024

OXFORD

Marie Osmond in Concert

plays from all over the world as well as local writers. 7:30 p.m. Feb. 16; 2 p.m. and 7:30 p.m. Feb. 17. oxfordarts.com/theatreoxford

NORTHEAST

Gumtree Artist Reception FEBRUARY 2

Photographer Susi Altman celebrates the opening of “60 images of 60 years of Desegregation, Images of James Meredith.”

Exhibit open Feb. 1-March 30. Reception 5-7 p.m., Gumtree Museum of Art.

FEBRUARY 4

Iconic performer Marie Osmond is joined

by Daniel Emmet. Tickets from $70.

7:30 p.m., the Ford Center. fordcenter.org

gumtreemuseum.com

St. Jude Taste of Oxford FEBRUARY 22

Let’s Party for the Pantry!

FEBRUARY 9

A fundraiser for the Pantry features the Curtis Downs Orchestra, a cash bar and hors d’oeuvres by Tallahatchie Gourmet.

Tickets, $100. 6-9 p.m., the Powerhouse. oxfordarts.com/pantry

Empty Bowls FEBRUARY 15

Empty Bowls, a charitable event to benefit the Pantry, returns to Oxford for the first time since 2019. Read more on page 44.

11:30 a.m.-1 p.m., Oxford Conference Center. facebook.com/thepantryoxford

10-Minute Play Festival F E B R U A R Y 1 6 -1 7

Theatre Oxford’s annual 10-Minute Play Festival features productions of original

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The 16th annual Taste of Oxford takes place to benefit St. Jude Children’s Research Hospital. Local Oxford restaurants, a St. Jude patient presentation, live auction and more. Individual tickets $150; sponsorship packages available online. 7 p.m., The Jefferson. stjude.org/tasteofoxford

“Shadow of the Son”

NEMS Championship Rodeo

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FEBRUARY 3

Oxford High School Theatre presents “Shadow of the Son,” a modern play inspired by Greek mythology. Tickets are available online. 7:30 p.m., Oxford High School.

Bring the family for a night to remember.

Tickets from $15. 7:30 p.m., Cadence Bank Arena.

oxfordsd.org/theatre

The Cher Show

cb-arena.com

JA Charity Ball FEBRUARY 9

A Tony Award-winning musical tells Cher’s story. Recommended for ages 12 and up.

Tickets from $55. 7:30 p.m., the Ford Center.

Dinner, dancing, living ads and the presentation of the 2024 Outstanding Citizen of the Year award are all part of Junior Auxiliary of Tupelo’s 61st annual Charity Ball. Tickets, $50. 6:30 p.m., Cadence Bank Arena.

fordcenter.org

jatupelo.com

F E B R U A R Y 24

Enjoy Dessert First FEBRUA RY 13

Support Girl Scouts Heart of the South at this fundraiser that includes live music, Girl Scout Cookie-inspired desserts created by local restaurants and more. Tickets, $5.

5-7 p.m., Gumtree Museum of Art. girlscoutshs.org

World of Customs Auto Show F E B R U A R Y 2 3-2 5

Mississippi’s largest indoor car show features custom cars, trucks, motorcycles and more. $15 ages 15 and up, $5 for kids ages 6-11, and free for age 5 and under.

Tupelo Furniture Market. worldofcustoms.com

“In Nature’s Realm” F E B R U A R Y 24

See violinist Jenny Gregoire in a North Mississippi Symphony Orchestra performance inspired by nature. Tickets, $10-$30.

7:30 p.m., Harrisburg Baptist Church. nmsymphony.com

Winter Jam FEBRUARY 29

Crowder, Katy Nichole, Newsong and more take part in this music festival. Admission $15 donation at door. 7 p.m., Cadence Bank Arena. cb-arena.com FEBRUARY 2024 | INVITATION

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MONTHLY INTERVIEWED BY LESLIE CRISS

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MUSINGS |

PHOTOGRAPHED BY JOE WORTHEM

icensed Professional Counselor Pat Ward works with people every day to overcome obstacles. Premarital and couples counseling are also part of his practice. Here are some of his thoughts on how to strengthen a relationship.

WE A R E N AT U R A L S TO RY TE LLE R S .

I T ’ S O U R WAY O F S I M P L I F Y I N G A C O M P L I C AT E D W O R L D .

In our relationships, we often tell ourselves stories about our spouse, ourselves and the relationship itself.

These are stories about motives and perspectives, the past and the future.

‘She’s only happy when.…’ / ‘I would never…’/ ‘I don’t think we’ll ever be able to….’

The positive stories inspire daydreams, engagement rings and reconciliation.

The negative ones breed discontent, resentment and cycles of conflict.

When couples struggle, it’s often because we are so lost in these stories that we forget two things. First, we forget that our partner is more than the story we’ve constructed. They are a growing, hurting, healing, anxious, dynamic soul needing connection just like we are. Recognizing this and responding empathetically can resolve many conflicts.

Second, we forget that we hold the pen. We are the authors of these narratives, and those who love well edit well, shaping our stories until the truth is told, the connection is strong and the best path forward is clear.”

Pat Ward works with couples and individuals at his office in Oxford and online every day. He helps people evaluate their stories, foster deeper connections, manage diagnoses and write a new chapter. He also provides pre-marital counseling and has an online course about couples’ communication. Details at patwardcounseling.com.

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and Full Hearts

T H I S U P DAT E D V E R S I O N O F A D E P R E S S I O N-E R A FA M I LY S O U P R E C I P E WA R M S T H E H E A R T. RECIPES BY SARAH GODWIN

T

his month, Empty Bowls returns to Oxford. To celebrate, our food editor shares a special soup recipe.

“This is one of Mama’s recipes, and I don’t mean my mother. Mama was my great, great grandmother who made this cozy soup in Louisiana during the Great Depression,” Sarah Godwin explains. “Originally, so that nothing was wasted, she simmered leftover beef bones and scraps of meat with tomato paste and water to create a rich broth. After many hours, she added elbow macaroni, seasoned with salt and pepper, and Red Noodle Soup became a family staple. Even though the recipe is updated, the nostalgia of Red Noodle Soup remains.”

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|

PHOTOGRAPHED BY JOE WORTHEM

Red Noodle S O U P 4 to 5 pounds boneless chuck roast Salt and pepper, to taste 2 tablespoons olive oil 2 cups beef bone broth

2 (6-ounce) cans tomato paste 4-5 cups water, divided 4 ounces uncooked elbow macaroni

Cut roast into 1-inch cubes, and season with salt and pepper. In a large skillet, heat oil over medium; add roast, and sear until browned on all sides, about 3 to 4 minutes. Transfer browned meat to a slow cooker, reserving drippings in skillet. Whisk bone broth and tomato paste into drippings, and simmer, whisking often, until smooth. Transfer broth mixture to the slow cooker. Add 2 cups

of the water, and sprinkle generously with salt and pepper. Cover, and cook on low for 8 hours.

Transfer soup to a stockpot, and stir in enough of remaining water (2 to 3 cups) to thin soup to desired consistency. Add pasta, and cook over medium-high heat until pasta is tender, about 8 to 10 minutes. Remove from heat, season with additional salt and pepper to taste, and serve.

Rosemary

FOCACCIA 2 tablespoons honey 1 1/3 cup warm water 2 ½ teaspoons active dry yeast ¼ cup extra-virgin olive oil, plus more for drizzling 1 tablespoon dried rosemary 3 ½ cups all-purpose, unbleached flour 1 teaspoon garlic powder 2 teaspoons coarse sea salt, plus more for sprinkling In a large bowl, add honey, warm water and yeast.

Swirl to combine, and let stand until yeast is foamy, about 5 minutes. Meanwhile, stir together olive oil and rosemary in a small bowl, and let stand until ready to use. In another bowl, stir together flour, garlic powder and salt. Stir into yeast mixture until combined. Add half of olive oil mixture, and knead 4-5 minutes. Drizzle a little olive oil around edge of bowl to prevent dough from sticking as it rises.

Cover with a damp towel, and let rise in a warm place (85°F) 45 minutes to 1 hour.

Preheat the oven to 400°F. Grease a large skillet with half of the remaining olive oil mixture.

Add dough and spread using fingers to create small indentions. Drizzle with remaining olive oil mixture, and spread dough with fingers again.

Sprinkle with additional sea salt, and bake until golden brown, about 20 to 25 minutes. While hot, drizzle with additional olive oil, and serve.

Read more about Empty Bowls and how it benefits The Pantry on page 44.

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CALENDAR

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WEDDING

TAYLOR SQUARE PHOTOGRAPHY

Mc Ke n z ie E l i z a b e t h D a r ne l l & P re nt i s s Way ne B ol i n I I I

DATE

August 5, 2023

CITY

Oxford

BRIDE'S PARENTS

Mr. and Mrs. John Burgess Darnell III

GROOM'S PARENTS

Mr. and Mrs. Prentiss Wayne Bolin Jr.

WEDDING VENUE

The Jefferson Oxford

RECEPTION VENUE

The Jefferson Oxford

WEDDING PLANNER

Ellen Thomas Event Design

BAND BRIDE'S GOWN FLORAL DESIGN CAKES MAKEUP

Maggie Louise Bridal Oxford Floral Alice Chow and The Flour Garden J. Lauren Co.

HAIR

La Rousse and J. Lauren Co.

PHOTOGRAPHER

Taylor Square Photography

VIDEOGRAPHER

Frameblenders

HONEYMOON

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The Soulsations

Antigua

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WEDDING

TAYLOR SQUARE PHOTOGRAPHY

K at ie M ic h ae l D a r ne l l & Jo rd a n Rya n Ro d ge r s

DATE

July 2, 2022

CITY

Oxford

BRIDE'S PARENTS

Mr. and Mrs. John Burgess Darnell III

GROOM'S PARENTS

Mr. and Mrs. Danny Chadwick Rodgers

WEDDING VENUE

The Country Club of Oxford

WEDDING PLANNER

Ellen Thomas Event Design

BAND BRIDE'S GOWN FLORAL DESIGN CAKES MAKEUP HAIR

The Soulsations Maggie Louise Bridal Oxford Floral The Flour Garden Mary Shields Hunter La Rousse

PHOTOGRAPHER

Taylor Square Photography

VIDEOGRAPHER

Lynn Productions

HONEYMOON

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Oxford University United Methodist Church

RECEPTION VENUE

Dominican Republic

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WEDDING

MADISON WALTERS, BE LIGHT PHOTOGRAPHY

Sway z e Re e d E l l iot t & W i l l i a m Howa rd Tuc ke r R a i ne y

DATE

June 3, 2023

CITY

Oxford

BRIDE'S PARENTS GROOM'S PARENTS WEDDING VENUE RECEPTION VENUE OFFICIANT WEDDING COORDINATOR BRIDE'S GOWN FLORAL DESIGN CATERING CAKE

Ms. Patricia Freeman and Mr. and Mrs. Charles Edward Rainey Sr. Oxford University United Methodist Church The Lyric Chris McAlilly Anna Purvis Monique Lhuillier from Elle James Bridal Oxford Floral A & N Catering Sweet N Savi Cakes

BRIDAL HAIR

DMR

INVITATIONS

Kara Giles, Nest Paper Studio

CALLIGRAPHY

Kim Farris

BAND PHOTOGRAPHER

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Lori Dennis Elliott and James Reed Elliott

The Soul Tones Madison Walters, Be Light Photography

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WEDDING

BILL DABNEY PHOTOGRAPHY

O k w uc h i L i l i a n E z e a l a & Jo e Wo r t he m

DATE

November 18, 2023

CITY

Oxford

BRIDE'S PARENTS GROOM'S PARENTS VENUE

Mr. Robert and Mrs. Mary Helen Worthem Church of the Living God

BRIDE'S GOWN

Chi Yes I Do, Nigeria

GROOM'S AT TIRE

Kay's Creation, Tupelo

FLORAL DESIGN

Mary Helen Worthem and Tonya Boles

CATERER CAKES

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Mr. Edmond Chilaka and Mrs. Apollonia Chinagorum Ezeala

Isiwat T. Akindele and COTLG Women’s Group Etta Autry and Vanise Boles

PHOTOGRAPHER

Bill Dabney Photography

VIDEOGRAPHER

Carleigh Holt Harbin

MAKEUP ARTIST

Tammy’s Hair Gallery

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WEDDING

RACHEL BOWMAN

S a ra h Pa i ge Mc C u l le n & N ic hol a s Tre vo r G o dw i n

DATE

March 11, 2023

CITY

Oxford

BRIDE'S PARENTS

Mr. and Mrs. David McCullen

GROOM'S PARENTS

Mr. and Mrs. Jesse Godwin

WEDDING VENUE OFFICIANT RECEPTION VENUE WEDDING CAKE RENTALS BRIDE'S GOWN CATERER

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Paris-Yates Chapel Daniel Judge Isom Place Lauren’s Cake Shop Magnolia Rentals Kay’s Kreations My Michelle’s

PHOTOGRAPHER

Rachel Bowman

REHEARSAL DINNER

Taylor Grocery

ENGAGEMENT

JILLIAN PAGE MARTIN

L i l l i a n E l l a Mc E l re at h & H ayd e n A nd e r s o n H a n k i n s

M

r. and Mrs. Bon Mark McElreath of Oxford announce the engagement of their daughter Lillian Ella McElreath to Hayden Anderson Hankins, son of Mrs. Randle Massey Groover and Mr. Mickey Alan Hankins of Tupelo.

Lilly is a graduate of Lafayette High School in Oxford. She graduated Summa Cum Laude with a bachelor’s degree in Educational Psychology from Mississippi State University, where she served as an executive member of Chi Omega sorority.

She is currently pursuing her Master of Communication Sciences and Disorders at the University of Mississippi, with plans of practicing as a speech-language pathologist upon graduating in May. Hayden is a graduate of Mooreville High School in Mooreville. He received a bachelor’s degree in Agricultural Engineering Technology and Business from Mississippi State University, where he was an active member in Sigma Chi fraternity.

He is currently the manager of Regen Farms in DeSoto County.

The couple will exchange vows at Oxford University United Methodist Church on Oct. 19, 2024.

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WEDDING

CHLOE COLE

M a r y L ove Mc L a r t y & S t e ve n C a r r Wat e r s

DATE

December 9, 2023

CITY

Oxford

BRIDE'S PARENTS

Mr. and Mrs. John Malcolm McLarty

GROOM'S PARENTS

Mr. and Mrs. Michael Dudley Waters

WEDDING VENUE OFFICIANT RECEPTION VENUE BRIDE'S GOWN FLORAL DESIGN HAIR AND MAKEUP CATERER PHOTOGRAPHER WEDDING COORDINATOR

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Saint Peter’s Episcopal Church The Rev. Jody Burnett The Lyric Elle James Bridal Rachel Wiygul, The Trendy Tree The Studio Tammy Tackitt, Ollie Rose Catering Chloe Cole Kim Fly, On the Fly Events

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WEDDING

CASTRO COLLECTIVE

M a r y G ra c e Pay ne & D av id Ro b e r t M a n sf ie ld

M

ary Grace Payne of Memphis, Tennessee, and David Robert Mansfield of Columbia, South Carolina, were united in marriage on Dec. 2, 2023, at 4 p.m. at The Chapel of Memories at Mississippi State University. The ceremony was officiated by Dr. Richard Hipps.

The bride is the daughter of Mr. and Mrs. Todd Payne of Memphis, Tennessee.

The bride is the granddaughter of Mr. and Mrs. Jim Hood and of Mr. and Mrs. Keith Roberts, all of Tupelo, Mr. and Mrs. Anthony Bolton of Henderson, Tennessee, and of Mrs. Janet Payne and the late Dr. Ralph J. Payne of McKinney, Texas.

The groom is the son of Mr. and Mrs. Mark Mansfield of Columbia, South Carolina. David is the grandson of Mr. and Mrs. Bill Langston, of Tupelo.

Given in marriage by her father, the

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bride wore a fitted Martina Liana lace gown and carried a bouquet of white roses provided by Angie’s Catering and Floral Design.

Miss Maggie Rider of Ashland City, Tennessee, attended the bride as maid of honor. The bridesmaids included MaryMargaret Earp, Elizabeth Johnson, AnnaKatherine Killian, Tayler Schudel and Jameson Woodall. The flower girls were Elizabeth Jane and Penny Lane Reynolds, cousins of the bride.

The groom’s brother, Matthew Mansfield, served as best man. Groomsmen included Justin Hulme, Ethan Payne (the bride’s brother), Andrew Rambo, Grant Roberson and Mason Smith. The ring bearers were Gavin and Aiden O’Grady, cousins of the bride.

Following a beautiful ceremony at

Mississippi State University, the celebration continued at Dodson Farm. Music was provided by Mississippi DJ Events, and dinner was provided by Angie’s Catering and Floral Design. The night’s memories were captured by Castro Collective and Kasey Harrison Photography.

The couple traveled to New York City for their honeymoon. They now reside in Columbia, South Carolina.

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WEDDING

EMILY HOLMES WEDDINGS

C l a i re L ove Pe a r s o n & Joh n R i le y W i l ba n k s

DATE

May 20, 2023

CITY

Oxford

BRIDE'S PARENTS

Mr. and Mrs. Keith Pearson

GROOM'S PARENTS

Mr. and Mrs. Kenny Wilbanks

VENUE PHOTOGRAPHER OFFICIANT BRIDE'S GOWN

Emily Holmes Weddings Dr. Louis Zinc and Dr. Jeff Holeman Kay’s Kreations

GROOM'S TUXEDO

Thomas Brothers

FLORIST

Breezy Blossoms

CATERER

Taylor Grocery

WEDDING CAKE RENTALS

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The Inn at Ole Miss

Patty Cakes Magnolia Rentals

ENGAGEMENT

ELIZABETH SKELTON

H a n n a M a r ie Te e va n & A l me ro Fou r ie

M

r. and Mrs. Neil Bernard Teevan of Memphis, Tennessee, announce the engagement of their daughter, Hanna Marie Teevan, to Almero Fourie, son of Mr. and Mrs. Francois Fourie of Kranspoort, South Africa.

The bride-elect is the granddaughter of Mrs. Gail Hanna Koestler of Oxford and the late Mr. William Downing Koestler and the late Mr. and Mrs. Bernard Philip Teevan of Memphis. Hanna is a graduate of the University of Mississippi, where she earned her degree in Integrated Marketing Communications and became a member of Tri Delta Fraternity. She is currently employed at Visit Oxford.

The prospective groom is the grandson of Mrs. Maria Magdalena Grobler and the late Mr. David Petrus Grobler and Mrs. Johanna Fourie and the late Mr. Louis Fourie of Pretoria, South Africa. Almero attended Sol-Tech College where he studied and trained in welding. Almero is currently employed at Gen 4 Farms.

The couple will exchange vows on Feb. 24, 2024, at White Pillars in Biloxi with a reception to follow.

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Empty Bowls

Returns

OXFORD’S BELOVED EMPT Y BOWLS EVENT, AN ANNUAL FUNDRAISER FOR THE PANTRY, R E T U R N S A F T E R A N E A R LY F O U R-Y E A R A B S E N C E .

WRITTEN BY LESLIE CRISS

|

PHOTOGRAPHED BY JOE WORTHEM

M

Monte Ochs

any residents of Oxford and Lafayette County have waited since 2019 for a well-loved event halted four years ago because of the COVID pandemic. It’s finally back. Oxford’s Empty Bowls will return Wednesday, Feb. 15, from 11 a.m. until 2 p.m. at the Oxford Conference Center.

Tickets, sold at the door, are $25 and entitle each person to a lunch of soup, bread, water and a handmade pottery bowl.

Proceeds, as always, help support the Pantry, which has been helping feed people in need for 35 years.

“The Pantry has fed 600 families monthly,” said Juanita Boutin, the Pantry’s publicist. “That’s families, not people. And the Pantry is totally manned by volunteers from top to bottom. Empty Bowls, put on by the Pantry and its volunteers, is the Pantry’s primary fundraiser.”

It’s a popular event that has been missed not only by the Pantry but also by the people who attend the event.

Oxford Empty Bowls began two decades ago, in 2004, the brainchild of Dale and June Rosentreter. It was held that first year at Oxford University United Methodist Church.

“I’ve had people calling and writing me for some time asking when Empty Bowls would be back,” said Monte Ochs, this year’s Empty Bowls Luncheon Committee cochairperson, along with Dorothy Laurenzo.

As the person in charge of the bowls for the luncheon, Ochs set a goal of finding potters to make a total of 1,300 bowls. He reached out to local and area potters to make and donate bowls, and even recruited

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some artists from farther away, including Hattiesburg, Tupelo and the Delta.

Other contributers include Oxford Middle and High School students as well as the Mud Daubers, a club of Ole Miss students who have made and provided bowls for several years.

“If everyone comes through, we should hit the goal,” Ochs said. “I’ve had several hundred bowls that were delivered to my house early on. This is something these potters do for the community.”

The bowls are not the only donations.

Delicious soups will be prepared and contributed by local restaurants, hotels and country clubs. The bread and water are contributed, and the city offers the Conference Center free of charge.

The community effort of so many makes Empty Bowls possible,” Ochs said.

about

the pantry The Pantry is open 50 weeks a year — each Wednesday and Thursday from 9 a.m. until 11 a.m. It is located at 713 Molly Barr Road, next to the Oxford Police Department. For more information, visit The Pantry of Oxford & Lafayette County on Facebook or call 662-832-8001.

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Recipe

L TO FILw ls o

empty b

for original Turn to page 24 ecial soup and recipes for a sp focaccia bread.

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D E E P LY rooted R I T U A L S AN OXFORD COUPLE SHARES MEMORIES AND MOMENTS FROM THEIR HINDU WEDDING TWO DECADES AGO. WRITTEN BY LESLIE CRISS

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PHOTOGRAPHED BY JOE WORTHEM

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lanning a wedding is not the easiest task, no matter how much time is allowed for the preparations. Imagine making plans for a wedding to be attended by 300 guests — and a reception for 500 — in only 22 days. That’s precisely what the family of the bride, Premalatha Balachandran, did two decades ago when she married Karthikeyan Rathinavelu in the city of Chennai in India on Nov. 12, 2003.

As is the custom in their homeland, the marriage was arranged.

The two met for the first time on Oct. 20, 2003.

Though girls normally marry early in India, Prema’s marriage was intentionally held up, due to her wishes. Because her parents were strong supporters of their daughter’s determination to continue her education, the search for a spouse was put on hold until Prema received her master’s and doctoral degrees in medical biochemistry.

When Prema received a post-doctoral offering in Nebraska in 2000, her father reluctantly agreed, once more, to wait a year to continue the search for a husband.

As she’d promised her parents, Prema returned to India in 2002, but within a month she had received an offer from the University of Mississippi Natural Products Center, where she remains today as principal scientist. Her father agreed to let her go to Ole Miss as long as she agreed to come home for her wedding as soon as a suitable groom was found.

Karthik seemed to exceed the family’s expectations — he had finished university, owned his own successful construction business and worked as a stockbroker. Prema returned to India, met her

bridegroom, and her family began the wedding planning.

“Weddings are traditionally in a large hall, but since there was so little time and all the halls were pre-booked, my parents planned to have the wedding in a big hotel,” Prema said.

As Prema and Karthik watched videos of their wedding day, along with their younger son, their pride in explaining the many customs and traditions was palpable.

“The bride’s family is responsible for everything,” Prema said. “Even picking up the groom’s family and getting them to the wedding.”

Karthik laughed and expressed his relief and joy that he and Prema are parents to two sons: Keerthin, 18, a student at Ole Miss, and Sagan, 12, a student at Oxford Middle School.

At a Hindu wedding, the women in the family who have been blessed with long, happy marriages perform most of the rituals, including the welcoming and blessing of the bridegroom upon his arrival. The Pandakkal Pooja ritual, for Prema, took place early the morning of her wedding. Five married women — her mom, her mom’s sister, Karthik’s mom, sister and an aunt — held before the bride a bit of a pipal tree to protect the married couple from evil eyes and negative energies.

The groom’s moving into a new phase of life is recognized in the sacred thread ritual or upanayanam. Karthik’s parents and the priest took part in this ritual. The kashi yatra ritual is a fun-filled traditional event in which Karthik pretended to have second thoughts regarding entering the marriage but was persuaded by Prema’s father FEBRUARY 2024 | INVITATION

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and brother to get married.

When Prema was escorted by her aunt to the wedding altar, one of the first rituals for her was to wash the feet of her mother and father with milk to thank them for all they have done. She dressed in the traditional reddish brown wedding sari given to her by her husband’s family. Later, the ritual of kanyadaan, which means “giving away/handing over the bride/cherished bride” in Sanskrit, took place.

Coconuts also play a huge role in a Hindu wedding, as they are associated with fertility, prosperity and good fortune. During kanyadaan, a whole coconut was presented to the groom’s family from the bride’s family.

“It’s like a deed transfer,” Karthik said, smiling.

The most important moment, however, is the thali kattuthal, when thali is tied to the bride by the three knots to symbolize the commitment of the couple, the continued well-being of the bride and the commitment between both families. Later the turmeric-soaked yellow cord was changed to a gold chain and the married woman will wear this always.

“Without the thali, there is no marriage,” Prema said. “It is never taken off.”

Metti or toe rings also signify a woman is married. Prema’s toe rings were placed at the time of their wedding.

Fire is an important element in a Hindu wedding. The sacred fire or homan is kept going during the ceremony with ghee or clarified butter. After the wedding rituals reached an end, the couple, led by Karthik and linked to each other by the pinky fingers of one hand and their clothing tied together, circle the fire seven times. While they circle the fire, the priest offers seven blessings or vows. In circling the fire, the two agreed to the vows.

The day of the wedding began early for most of the participants.

“The priest usually arrives around 2 a.m.,” Prema said. “Others are there at 3 a.m. to begin wedding preparations. It’s a very long day.”

Food for the wedding guests was vegetarian, of great variety and plentiful — there was breakfast, lunch and a reception after the wedding, and snacks, coffee and cold drinks were served in between.

Before the evening reception, the couple visited the temple for prayers/blessings and later returned to be greeted and gifted by guests at the reception.

After commuting for extended visits to India and Oxford, the couple settled in Oxford when their first son was born. Karthik is owner and president of Thik and Thin Constructions LLC. The couple celebrated their 20th wedding anniversary last November.

“The secret of a happy, successful marriage life is finding the right person,” Prema said, as Karthik nodded in agreement. “In arranged marriages, parents take care of that huge responsibility as they understand the wishes and expectations of their children more than they do and thus, arranged weddings almost always end in a perfect match.

“During these 20 years, we both have showed love, utmost care, concern, encouragement, support, served as ladders for each other’s success as we have built this beautiful family.”

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A scene from Prema and Karthik’s 2003 Hindu wedding ceremony.

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2024 in Focus

A LOCAL WEDDING PHOTOGRAPHER TALKS ABOUT CURRENT BRIDAL TRENDS, H E R E X P E C TAT I O N S F O R 2 0 2 4 W E D D I N G S A N D O F F E R S S O M E A D V I C E F O R T H E B I G D AY. PHOTO G R APHED BY TAY LO R SQ UA R E PH OTO G R A PH Y

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ew people get the birds-eye view that wedding photographers get on a couple’s big day. We asked Ann-Marie Wyatt of Taylor Square Photography to share her thoughts on current trends, coming changes and more.

Q: How have wedding florals trended over the past year?

A: According to Wyatt, florals have gone

one of two ways this year: a big, overflowing bouquet of mostly white flowers with hints of greenery, or the colorful route with bright, bold florals. Flowers are also becoming fixtures in venues. “A lot of the larger receptions have had florals on the ceiling and laced around the light fixtures or draping over the dance floor or incorporated onto the cake,” Wyatt said.

Q: What colors have been most popular for weddings recently?

A: “While there are definitely still more

traditional brides that stick to a classic black/white color palette, we’ve seen a lot more color this year,” Wyatt said. “Whether it’s incorporated into the wedding through the florals, the reception decorations, the bridesmaids’ dresses, or a combination of the three, a lot of our weddings have been filled with bold, vivid colors. This gives the wedding a fun, nontraditional look and is always so fun to shoot.”

In addition to bridesmaid dresses, motherof-the-bride dresses and bride and groom shoe choice have been adding to colorful wedding palettes.

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Continued from page 53

Q: Are there any common venue trends?

A: Weddings are parties, and that seems

to be capitalized on in current venue and decorating trends, including tented receptions, disco-themed receptions, checkered dance floors and reception afterparties. Brides’ family homes are popular gathering spots to get ready and sometimes even hold the reception.

Q: What are people serving to eat?

A: Most receptions focus on finger foods

and appetizer plates, according to Wyatt.

Classic Southern food such as shrimp and grits, corn on the cob and smoked meats are also popular choices.

Personal touches linking food to the bride or groom’s hometown, are also common. She has seen Oxford weddings serve up local food, like Chicken on a Stick, for example.

Q: What about the cake?

A: Couples still love having a fun groom’s

cake. Last year, Wyatt saw a monkey-shaped cake, a dog on a plane, a truck and several Ole Miss-related groom’s cakes. Additionally, vintage heart wedding cakes with a 1980s sort of style seem to be catching on.

Continued on page 56

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Continued from page 54

Q: What are the bridesmaids wearing?

A: Mismatched bridesmaid dresses have

been on trend, with bridesmaids choosing their own dress within a color guideline.

Wyatt says she has seen more color, printed floral dresses and lots of silk material. Shades of blue — from deep navy to light blue — are most popular. Additionally, Wyatt says mothers of the bride are wearing more fun, colorful dresses instead of the stiff, maternal dresses of the past.

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More 2024 Expectations - Bouquet and garter toss is slowly going away - Paparazzi-style direct flash photography - Smaller bridal parties - More destination weddings with smaller groups for more of an “experience weekend” - More organic photography, less posed and formal, more photo-journalistic and raw moments

- Themed rehearsal dinners - Bold florals - Easy and fun sushi bars for reception catering - Less-is-more bridal makeup, for a simple, natural look - More film-looking photography Continued on page 58

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Continued from page 57

Wedding Day Advice

F R O M TAY L O R S Q UA R E P H O T O G R A P H Y

- Do the first look. The brides we see that opt out of the first look end up getting way less photos with their bridal party and groom than the ones that do the first look.

- Hire a good photographer. Ask to see an entire wedding they have shot. Don’t trust anyone based on their Instagram or website. That is a collection of their best images. Make sure you see family shots, inside the church shots and reception shots. If someone says they are a “natural light'' photographer, be wary of their skill level. The last thing you want is to hire a photographer that isn’t versed in flash photography and it’s storming on your wedding day!

- A good planner is worth their weight in gold.

The weddings we’ve worked in the past with no planner end up being extremely stressful for all involved. If you are having more than 150 guests, do yourself a favor and spend the money to invest in some peace of mind!

- Have fun! You spend months, maybe even a year, planning this day. Try to be present and soak the day in, let your photographer and planner lead you, and let the rest fade away. The more fun you have, the better your photos will be.

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Helga Spinach, the snow cat

SNOW FUN FEW THINGS ARE AS MAGICAL AS SNOW FALLING IN NORTH MISSISSIPPI. P H OTO S B Y PAU L G A N DY, C A R L EI G H H A R B I N , L I S A R O B ER T S A N D W H I T N E Y W O R S H A M

Invitation Magazines photographers ventured out to capture the outdoor fun and natural beauty that came with January’s snowfall.

Lyle Lee, Joan Worsham and Ruthie Clegg

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Photo and snowman by Chris Marshall in his backyard in Corinth.

Will, Emmy, and David Emerson

Briggs and Waverly Roberts

Catherine and Maggie Smith, Priestley and Ruthie Clegg, and Lyle and Georgia Lee

Aurora Glidewell and Haisley Pastis

Jane, Jennybeth, and Cameron Crockett

Joan Worsham and Ruthie Clegg

Ainsley Robison, Turner Robison, Grey Holland and Sam Robison

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Cadence Tiller, Isabel Goad and Anderson Wall

Zander, Gabby, Suttyn Clair and Zaen Harbin

Jim Roberts with Gram

Brooks Glidewell

Photo by Paul Gandy

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Jane Louise Crockett

Ashlyn and Megan Balash

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GRADUATE STUDENT COUNCIL

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unky’s Pizza & Daiquiri Bar hosted a pizza night on Nov. 15 for the members of the Ole Miss Graduate Student Council. The GSC is the official governing organization of UM graduate and professional students.

PHOTOS BY CARLEIGH HARBIN

1. Emma Milligan and Eva Luter 2. Kimberly Valadez 3. Virginia White, Olivia Reeves and Brittany Kohne 4. Meghan Dulaney and Madeline Crowe 5. Mohammad Rababah and Nicole Merlo

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HOLLY J OLLY HOLIDAYS

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olly Jolly Holidays, held from Nov. 18 to Jan. 7, was Visit Oxford’s fourth annual event chockful of fun holiday games and treats, including the Christmas parade, carriage rides, ice skating and much more.

PHOTOS CONTRIBUTED

1. Sarah Jane Yerger and Annie Bel 2. Carleigh and Damien Harbin 3. The Grinch and Robyn Tannehill 4. Ole Miss band 5. Oxford Middle School dance team 6. Lily Martin, Madison Belk, Celeste Lay and Elizabeth Swindell

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7. Savannah Crum, Allie Roberson and Bailey Tatum 8. Paine Family 9. Mrs. and Mr. Santa Claus 10. Francis Bacon

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YPO CHRISTMAS PART Y

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he November Happy Hour for the Young Professionals of Oxford was hosted Nov. 16 by McKenzie Little PLLC at The Oliver Hotel.

PHOTOS BY CARLEIGH HARBIN

1. Parker Durham and J. Carlton Smith 2. Karenna and Nick Weber 3. Shelia Baker and Sydney Parker

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4. Will Pipes and Sofia Aderer 5. Rob Tidwell and Kyle Savage

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GINGERBREAD PART Y

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xford Country Club hosted a gingerbread house party Dec. 17 for families to gather and make magical holiday creations.

PHOTOS BY JIWON LEE

1. Samatha and Ann Lillian Stockett 2

2. Charlotte and William Marascalco 3. Caroline and Eliza Forks 4. Erin Young and Joanne Mitchell 5. Mari McGraw with Loxley, Megan and Laykin Hodge 6. Allison Walcott and Ava Walcott 7. Stacy and Graham Reeves 8. Rachel and Henry Franklin 9. Shelby and Levi Williams 10. Gingerbread house creation 11. Mary Jane and Laura Jones

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12. Gingerbread house creation

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OLE MISS BASKETBALL

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ack to the Tad Pad marked the return of basketball to the Tad Smith Coliseum after an eight-year hiatus. The game on Nov. 17 saw the Rebels host Sam Houston State. Ole Miss bested Sam Houston State 70-67.

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1. Carolyn and Rob Evans

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2. Tommy and Wendi Blair with Scott and Paige McLead 3. Elijah Tubb, Drew Cromer, Braxton McNeer, Dallas Randall, Logan Morris and Nick Douglas 4. Ole Miss cheerleaders 5. Thomas Kingsley 6. Smitty Smith with Buddy and Leigh Bass 7. Shane and Graham Bradley

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MLK CELEBRATION

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he UM Division of Diversity and Community Engagement hosted a dinner Jan. 12 celebrating the life and legacy of the Rev. Martin Luther King Jr. The keynote address was given by attorney and author Kenneth Mayfield.

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PHOTOS BY CARLEIGH HARBIN

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1. Michael Brainard, Courtney Welch and Traver McDonald 2. Dominique, Kenneth and Eloise Mayfield 3. Alpha Kappa Alpha Sorority Inc. members Darlene Washington, Annie Rice, Patsy Pipkin, Kinda Angotti, Sandra McCarty and Vernetta Price 4. Fred and Kathy Laurenzo with Graham Bodie 5. Effie Burke and Michael Johansson

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6. Ladies of the Mu Chi Zeta Chapter of Zeta Phi Beta Sorority Inc. 7. Hermon Johnson Jr., Kenneth Mayfield, 6

Darryl Johnson, Hermon Johnson Sr. and Donald Cole 8. Peyton Vasser and Madison Page 9. Delta Sigma Theta Sorority Inc. members Dr. Erica Avent, Felecia Wilson, Karen Peairs, Ruth Ball, Dr. Shawnboda Mead and Karrye Tynes 10. Wayne and Mary Margaret Andrews

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OUT & ABOUT L it e ra c y C ou nc i l G e n iu s Tr iv i a

C h ic k-f i l -A Pe a c h B owl

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1 PHOTOS CONTRIBUTED

1. Lucas Ferguson 2. Allen, Kim and Logan Lyles with Mallorie Sweat 3. Ole Miss Football video staff with Lane Kiffin 4. Ole Miss Football equipment managers 5. Ole Miss Rebelettes 6. Suzanne, Campbell, Collins and Patton Helveston 7. Ashley and Mary Helen Rhodes 8. Chicory Market employees 9. Ladies of Oxford members

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more OUT & ABOUT T he Nut c ra c ke r Ba l le t

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C h ic o r y M a rke t O p e n s Ne w L o c at io n

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L a d ie s of O x fo rd 20 t h A n n ive r sa r y

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CHINESE

F O R M O R E T H A N T WO D E C A D E S , R U B Y C H I N E S E WA S A FAVO R I T E I N OX F O R D F O R I T S AU T H E N T I C C H I N E S E F O O D A N D F R I E N D LY OW N E R S .

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PH OTO G R A PH S CO U R TE S Y O F T H E CH I EN FA M I LY

W

hen folks in Oxford and beyond recall long-gone local restaurants they loved, Ruby Chinese Restaurant is likely to make their lists. Opened in 1978 on Jackson Avenue by Paul and Ruby Chien, Ruby Chinese was a culinary mainstay for 24 years.

The building had been a ’50s-style cafe previously, and the Chiens kept the 1950s appliances and bright orange booths. The lunch counter became home to the cashier.

The restaurant was not named for Ruby Chien, according to Tom Chien, Paul’s son, who said the restaurant name translated to “The Grand Red Gem Restaurant.”

Paul was told by the bank he would need $100,000 to open Ruby Chinese, but he opened the restaurant with $10,000. An early ad for Ruby Chinese bore a Chinese dragon, the words “Welcome Rebels” and daily lunch specials from $1.95 to $2.50.

Once a month on Saturday nights, the Chiens opened for Chinese students at Ole Miss to watch Chinese movies.

There were as many favorite menu items as there were customers, but several that are still mentioned include the flaming poo-poo platter, twice-cooked pork fried rice, sizzling rice soup and shredded beef.

Paul was a perfectionist, son Tom said.

He used only the best and freshest ingredients, and people noticed. One of those people was writer and political commentator William F. Buckley Jr., who visited Oxford to speak at least twice. After eating at Ruby Chinese on his first visit, he proclaimed the food was as good as any he had eaten in New York City or San Francisco. On his second visit to Oxford, he asked to return to the restaurant.

Ruby Chinese closed in the spring of 2002. Paul died in April 2006.

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Ruby Chinese Restaurant, owned by the Chien family and located on Jackson Avenue, was a local favorite for nearly 25 years.

“GROWING UP OWNING AND OPERATING A CHINESE RESTAURANT AS A FAMILY REQUIRED A LOT OF SACRIFICE — MISSING OUT ON ACTIVITIES AND A SOCIAL LIFE, ESPECIALLY ON WEEKEND NIGHTS WHEN WE WERE THE BUSIEST. BUT IT ALSO GAVE US A STRONG WORK ETHIC AND BROUGHT US CLOSER AS A FAMILY.” — TOM CHIEN