Invitation Oxford - May 2019

M AY 2019

OXFO R D

AT HOME IN OXFORD

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AV E N T AC R E S R E N E WA L

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TE A TIME AT CEDAR OAKS

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MARK CLEARY

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MARK CLEARY

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M AY 2019

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DEPA RTMENT S

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EVENTS

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Letter From the Publisher

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HILL Program Fundraiser

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Calendar

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“Come Together: Oxford”

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Shoutouts

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Delta Gamma Luncheon

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InstaLove: Mississippi Houses

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CASA Superhero Run

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Law School Hall of Fame

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Ducks Unlimited Event

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Brushstrokes for Bramlett

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Restaurant Guide

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In Season: Edible Flowers

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Out & About

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Zeta Phi Beta Program

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Recipes: Scones With Drayton’s Devonshire Cream

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Alpha Phi Parents Weekend

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Children’s Book Festival

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ON THE COVER

Cozy spaces incorporated into an otherwise open floor plan add character and privacy to Lisa and Hunter Mitchell’s renovated home near Pat Lamar Park. Read more about the house on page 64.

PHOTOGRAPHED BY JOE WORTHEM

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F E AT U R E S

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FE ATURES 34 Avent Acres

50 Fresh Start

38 How Does Your Garden Grow?

58 Steeped in Tradition

1950s homes undergo face-lifts to add contemporary appeal while maintaining old-fashioned charm.

A New Albany gardener shares decades of experience and plant lore, with guided tours of her own yard each spring.

42 Farmhouse Charm

Pat and Leslie Coleman create decades-old feel in their recently constructed farmhouse.

48 Tending the Tower

A new method of gardening is catching on in classrooms around Oxford.

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Through extensive renovations, recently licensed contractor Judy Riddell brings new life to an old house on South Lamar.

How to host an afternoon tea, with help from the Cedar Oaks Guild.

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64 Home on the Park

A Memphis couple finds their dream house in an unplanned move to Oxford.

68 One for the Books

Oxford Garden Club hosts the 90th state garden club convention, with workshops, presentations and books by and for Mississippi gardeners.

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L E T T E R from the P U B L I S H E R There are many things I am not good at doing. Drawing, hanging pictures evenly and keeping plants alive to name just a few. I’ve always admired those who are able to keep their flower boxes blooming and their yards green and lush. I truly admire the work and care that goes into maintaining such beauty.

Years ago, when my husband Phil and I were moving things into our first home together, he said, “I really want to take those plants in my car.”

“OK,” I said, giving him a strange look.

“I’ve kept them alive for over 20 years,” he said. “They were a gift when I had major surgery in 1988.”

I was astonished. “You’ve had those plants for 20 years? Dogs don’t live that long, and maybe a few cats do.”

And then we began to talk about how

FOLLOW US

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for him, those plants represented growth, and health, and life — things that during that surgery he wasn’t sure he would have any longer. Those plants are now 30 years old and have a special sunny place in our bedroom near the windows. Sometimes if he’s out of town for a long period of time, he will call and ask me to water them. It’s funny how something as simple as water and sunlight can keep a plant alive for three decades.

It seems life is like that. While time ticks on for all of us, there are some simple things we all do to help keep things alive.

In Avent Acres, new life is being brought to several homes that are over 60 years old. It’s a good example of how the people who’ve lived there for generations all gave the area life and love. Read more about some of the

@INVITATIONOXFORD

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homes there on page 34.

It’s always fun to see how new life blooms in spring. Read about the Cedar Oaks Guild afternoon tea on page 58, and find a delicious recipe for snickerdoodle scones and Devonshire cream on page 96. And at Bramlett Elementary School, children get to experience the beauty of growing edible plants year-round, thanks to classroom-friendly tower gardens. Read more on page 48.

We thank you for reading this issue of Invitation Oxford. Thanks for letting us tell these stories of beautiful people, homes and gardens.

RACHEL M. WEST, PUBLISHER

@INVOXFORD

PUBLISHERS Phil and Rachel West

EDITORIAL

EXECUTIVE EDITORS Allison Estes Emily Welly EXECUTIVE MANAGING EDITOR Mary Moreton CONTRIBUTING WRITERS Caitlin Adams Shanna Flaschka Rachel A. Ishee Alexis Lee Ginny McCarley Sarah McCullen Michael Newsom SOCIAL MEDIA COORDINATOR Sarah McCullen COPY EDITOR Ashley Arthur INTERN Alexis Lee

OFFICE

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

ART

CREATIVE DIRECTOR Holly Vollor STAFF PHOTOGRAPHER Joe Worthem CONTRIBUTING PHOTOGRAPHERS Paul Gandy Sarah McCullen Alex Sage Donnis Furr Sealey Christy Wright CONTRIBUTING ILLUSTRATORS Madeleine Beck

ADVERTISING

ADVERTISING CONSULTANTS Timeka Davis Alise M. Emerson Leigh Lowery Lynn McElreath Stacey Raper Moni Simpson Whitney Worsham Anna Zemek ADVERTISING DESIGNERS Paul Gandy Becca Pepper Hallie Thomas ADVERTISING INFORMATION ads@invitationoxford.com

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.

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C A L E N DA R M AY 2019

“As Time Goes By” M AY 5

Oxford Civic Chorus’s 20th anniversary concert with music from the ’20s, ’30s, ’40s and ’50s. Free. 3 p.m., David H. Nutt Auditorium.

UM MUSEUM

oxfordcivicchorus.org

Mother’s Day M AY 12

Birding & Brunch M AY 4

museum.olemiss.edu/birding-brunch

DAVID MCCLISTER

Meet at the Bailey’s Woods Trail in the University of Mississippi Museum parking lot at 8 a.m. for a birding expedition led by ornithology experts. $10 fee includes brunch at the museum afterward.

University of Mississippi Commencement M AY 1 0 -1 1

commencement.olemiss.edu

Tyler Childers Concert

OLE MISS ATHLETICS

M AY 1 4

Country singer Tyler Childers visits Oxford during his Purgatory tour. Tickets $28-$32, under 17 must be accompanied by a parent or guardian over 21. $5 underage fee collected at the door (cash only). Doors open at 7 p.m., show starts at 8 p.m., The Lyric Oxford. thelyricoxford.com

Derby Day

Ole Miss Baseball

M AY 4

M AY 1 0 -12

Comedy: Sinbad

Make a mint julep and find a screen to watch “the greatest two minutes in sports.”

Post time for the 145th Kentucky Derby is 5:50 p.m. CDT.

Ole Miss takes on Mississippi State. Games are on Friday at 6:30 p.m., Saturday at 6 p.m., and Sunday at noon. OxfordUniversity Stadium/Swayze Field.

Comedian and actor Sinbad brings his act to Mississippi. Tickets $40-$70. 8 p.m., Gold Strike Millennium Theatre, Tunica.

kentuckyderby.com

olemisssports.com

goldstrike.mgmresorts.com

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M AY 1 8

Old-Time Piano Playing Festival M AY 2 3-2 6

The 45th annual World Championship Old-Time Piano Playing Contest & Festival includes regular, junior, senior and new rag divisions, plus workshops, guest artists, old-time sing-along and silent movie box lunch. Tickets for single events and day passes $10-$60, all-event pass $245.

David H. Nutt Auditorium. oldtimepianocontest.com

Landscaping Camp M AY 24-2 5

Award-winning camp with seminars, tours and lectures led by local experts including Jeff McManus, Greg Pinion, Ed Croom and Katherine Sharp. $300. Register at the Oxford-Lafayette County Chamber, 662-234-4651. oxfordms.com/retire-in-oxford/ landscaping-camp

Oxford Bourbon Festival M AY 24-2 5

Includes a bourbon tasting tour in Oxford’s historic homes, Cha Wa concert, an auction of antique bourbons and opportunities to buy custom-bottled barrels and distillery trips. Proceeds benefit Move on Up Mississippi, which funds initiatives for health, well-being and physical activity for kids. Tickets $25-$250. moveonupms.org/bourbon-fest M AY 20 1 9 | I N V ITAT I O N OXFO R D

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JIM HEDRIX AND JASON HEAVNER

O x fo rd M a ke r ’s M a rke t Founded in 2009, Oxford Maker’s Market features art, unique crafts and homemade goods from an array of Mississippi’s talented artisans. The diverse market includes over 30 vendors and is held on the courthouse lawn from 10 a.m. to 4 p.m. on the first Saturday of every month from April to November.

“The market was started because there was a need for a location for unrepresented artists and craftspeople to show and sell their goods,” said former market director Jason Heavner. “Oxford is such a creative town full of eclectic art, but it lacked outlets for creative people to reach their audiences.

The market allows artists to earn money doing what they love while contributing to the local creative economy. And, it’s just plain fun!”

Products available include paintings, jewelry, soap, pottery, bags, baby items and more. Admission to the family-friendly market is free. To sign up as a vendor, visit oxfordmakersmarket.org.

Te n n i s Tou r n a me nt W i n ne r s

How many bugs does a Carolina chickadee have to catch to raise a nest full of hungry hatchlings?

About 9,000, according to Mitch Robinson, conservation education manager at Strawberry Plains Audubon Center in Holly Springs. And where does a mother chickadee or other native Mississippi bird find that many insects? They’re found primarily in native plants and trees, many of which will be sold this month at the annual native plant sale at Strawberry Plains.

“Insects are specialists,” Robinson said. “Ninety percent of insects that eat plants can only eat and digest the chemicals of the native plants that they’ve coevolved with.”

Because insects thrive in native plants, species like milkweed, chokeberry and more serve as open buffets for our local winged species. Adding these food sources to your garden creates a sanctuary for north Mississippi’s native birds. These and more wildlife-friendly plants are available at the sale.

This year’s sale takes place from 9 a.m. to 4 p.m. May 17 and 18.

For a list of native plants that will be available for purchase, visit strawberry.audubon.org.

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BRITT WICKER

MITCH ROBINSON

Nat ive P l a nt S a le

Congratulations to the Goose Creek 6.5 women’s tennis team, which recently beat teams from nine surrounding states to become USTA’s Southern League 2019 Combo Doubles Sectionals champions.

Members included Morgan Winkel Wicker, Amy Hartley, Ashley Wilkinson, Abby Flowers, Barrie Van Cleave, Meg Cochran, Shelly Shows, Jeannette Clements, Anna Brantley, Hannah Chouest and Jennie Spicer.

“During our whole season — from normal league to the state championship and then sectionals championship — our team went undefeated, 15-0, not losing one match,” said team captain Morgan Winkel Wicker. “When we realized that we had gone the whole season without one match loss, we were like ‘Okay, we’re pretty dang good!’”

Goose Creek’s 7.5 women’s tennis team led by Marta Panickar also made it to the final championship, winning second place in their division. The teams competed in Mobile, Alabama, at the Mobile Tennis Center.

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instaL O V E

ANDEE HINTON

M i s s i s s i p p i Hou s e s

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isters Andee Hinton and Holly Deken always slowed down when they drove past old houses, taking time to consider the beauty and history of the storied structures that captured their attention. The two live in Madison, but they started their Instagram account, @mississippihouses, in an effort to showcase noteworthy homes scattered throughout the state.

Hinton, who maintains the account, posts mainly original photos that she

snaps while out and about, but she also reposts photos submitted using the hashtag #mississippihouses. The majority of photos featured on the feed are of old — often historic — houses, but sometimes new ones make the cut.

“When reposting a picture, it has to be something that speaks to us,” Hinton said.

“We like to share photos [of houses] in different areas, different architectural styles and different seasons, as seen through the FOLLOW ON INSTAGR A M @mississippihouses

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eyes of our followers. This Instagram has caused us to slow down and explore our beloved home state of Mississippi.”

Hinton hopes that the account helps others to recognize the beauty in historical structures and inspires people to save and restore more of them.

Submit your unique home photos using the hashtag #mississippihouses, and follow @mississippihouses to give your timeline a dose of Southern antiquity.

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R E S T A U R A N T guide

ARTISANAL COFFEE ROASTED IN-HOUSE

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Music Lovers... We Are Your Type

in the Grove at the University of Mississippi

June 2 - Rocket 88 - sponsored by Yoknapatawpha Arts Council June 9 - Lo Noom - sponsored by Ole Miss Student Union June 16 - Mark "Muleman" Massey & Billy Earheart - sponsored by Oxford-Lafayette County Chamber of Commerce and EDF June 23 - Young Valley - sponsored University of Mississippi Museum June 30 - Ron Etheridge - sponsored by Yoknapatawpha Arts Council 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 M AY 20 1 9 | I N V ITAT I O N OXFO R D

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E D I B L E

May is the season for spring-themed teas and parties, and right now everything is in bloom. But think beyond table decor — edible flowers can elevate the beauty and flavor of your favorite dishes. The ingredients for floral flavorings are often available at local nurseries or can be found growing right in your own back yard.

Katie Boyle, an expert in environmental education and owner of Oxford Wonder Walks, says there are endless ways to creatively use edible flowers.

“Decorating cakes or adding flower petals to sugar cookies makes them so much more beautiful, but edible plants are also really good for you,” Boyle said. “Raw, fresh flowers are super nutritious and flavorful.”

One way to incorporate flavors like rose, hibiscus, lavender or herb flowers is to add them to simple syrup. Use the syrup to flavor beverages, or mix with powdered sugar to glaze scones, cookies or cakes.

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Pulled petals or small whole blooms frozen into ice cubes are an easy way to pretty up seltzer, spritzers or clear cocktails.

Also try floating edible flowers on top of a drink, or add a sprig for garnish.

Old-fashioned crystallized flowers make lovely decorations on baked treats. Pansies, primroses and violets work well, but you can experiment with any edible petals, leaves or blooms. Holding flowers by the stem, dip the blossom in whipped egg white that’s frothy but not stiff. (Painting on the egg wash with a brush works too.) Twirl or tap gently to allow excess egg white to drip off, then sprinkle with superfine sugar until coated. Snip off stems and allow to dry on a wire baking rack or parchment paper for up to 24 hours. Drying times will vary depending on the flower and the thickness of the coating. Once dried, use to decorate sugar cookies, petit fours and more.

Flowers also make attractive additions

to savory dishes. Nasturtiums, dandelions, marigolds and Johnny jump-ups (viola) are all edible and make bright and beautiful additions to your summertime menus. Just pull petals from the flower head and enjoy in salads. Try scattering over cold soups as a garnish, or sprinkle over goat cheese spread on a cracker or thinly sliced bread.

When choosing flowers, always make sure they are correctly identified, and cut them in the morning when they’re fresh and hydrated. Avoid flowers that have been treated with pesticides, and always wash them before eating by soaking or swishing in a bowl of cool water.

Incorporating edible flowers is worth the effort not only for the tasty end result but also for the experience itself.

“From the picking, gathering what you find in a basket, to washing and letting [the flowers] dry, the whole process is so beautiful,” Boyle said.

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Av e n t A c r e s H O M E S I N T H I S P O S T-W W I I D E V E LO PM E N T H AV E U N D E R G O N E FAC E-L I F T S TO ADD CONTEMPORARY APPEAL WHILE MAINTAINING OLD-FASHIONED CHARM. WRITTEN BY GINNY McCARLEY

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PHOTOGRAPHED BY JOE WORTHEM

T

ucked amid mature trees and situated along wide, quiet streets, the homes in Avent Acres have an undeniable charm in an incredible location.

Four streets — Williams, Sisk, Combs and Chandler — combine to make up Avent Acres, one of Oxford’s most popular neighborhoods. The development was constructed by Wallace E. Johnson, a builder from Memphis, in conjunction with Thomas Edison Avent. Platted in 1950 and built primarily to appeal to soldiers returning from World War II, the homes in Avent Acres had two primary floor plans and were all priced under $4,000, which was the maximum guarantee for the VA loan program at the time.

Despite what you may have heard, though the houses were built from prefabricated parts, they are not Sears homes, said Oxford City Historic Preservationist Kate Kenwright.

Today, some homes in Avent Acres sell for nearly 100 times their original value, and many residents of the close-knit neighborhood are working hard to make their homes unique while honoring the compelling history of the area.

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The generous front porch of Rob and Kate Forester’s home is lined with vintage bricks sourced from the Delta, and large trees provide perfect shade for family picnics in the front yard when the weather is nice.

Though the Foresters moved in post-renovation, the home was completely remodeled with a new addition in 2007, including a master suite and a new chimney.

For Kate Forester, the best part of the neighborhood is the location. “Access to [Avent] park is great, and we love that it is walkable to Bramlett,” Forester said.

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Angel Carney saw her cozy home on Sisk Avenue before it even hit the market, thanks to a friend in real estate, and she instantly knew she had to buy it.

“We fell in love with it,” said Carney, who shares the house with her mom, Leverne Scott. “They never even put it up for sale.

We saw it and were sold.”

Carney and Scott live in Memphis, but they come back to Oxford for nearly every sporting event — an obsession that Carney likes to reflect in the outdoor decor. In the spring, a baseball wreath hangs on the door, but Carney changes them out depending on the season.

“We try to decorate for all the sports,” Carney said.

The porch, with exposed wood and beadboard adding natural elements, is perfect for the family: two white rocking chairs provide a relaxing spot to spend a nice day, while a custom porch gate ensures that their black lab, Bessie, can enjoy the fresh air too.

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Mary Miller and Lucky Tucker finished renovations on their house, known around town as “the red house on Sisk,” in 2010, just one year after they purchased the home. The renovation included a major restructuring that added needed space, making the home “bigger, but not too big,” Tucker said.

Though they gutted much of the interior of the home, the couple carefully preserved the original telephone cubby, once a necessity, that was a feature of all the Avent Acres homes.

This is the third home the couple has renovated in this neighborhood, which they love for its proximity to the Square, as well as its wide streets, walkability and diversity.

They plan to repaint the home — though they will keep it the same warm red — and add a fence to their corner lot.

“It’s still a project all these years later,” Tucker said.

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Mike Magee moved into his home on Sisk nearly two years — and a complete renovation — after purchasing the property.

“We took it from the original footprint, completely gutted and reconfigured it and added onto it a little bit,” Magee said.

The only thing that wasn’t changed much were the unique cedar shingles on the exterior of the home, which Magee kept since they were in good shape.

“I liked the way they looked,” Magee said. “It did look pretty unique.”

Though he kept much of the front the same, Magee added a wide and welcoming front porch and brick stairs, as well as a large back deck where he likes to relax.

For Magee, buying a home in the neighborhood was a choice that made sense.

“It’s close to the Square and was a good investment,” Magee said. “It just seemed like a good thing to do.”

204 WILLIAMS AVENUE Christian Leask and Carmen Sanchez have lived in their sage green cottage on Williams Avenue for four years, and they love how quiet and peaceful the home is, while still being easily accessible to downtown Oxford.

The house was renovated in 2006 by Parker Wood Construction LLC, a firm that completed a number of high-end home renovations in the area.

The couple has worked on making the beautiful cottage, which was a rental in questionable shape at the time of their purchase, their own “ever so slowly,” Sanchez said.

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Garden Grow

A NEW ALBANY GARDENER SHARES DECADES OF EXPERIENCE AND PLANT LORE, W I T H G U I D E D T O U R S O F H E R O W N YA R D E A C H S P R I N G .

WRITTEN BY RACHEL A. ISHEE

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PHOTOGRAPHED BY JOE WORTHEM

nyone who is looking for gardening inspiration this spring need look no further than Sherra Owen’s property in New Albany.

The garden grows, climbs and rambles over 2 acres tended year-round and is designed with homey spaces where visitors can gather anytime. From woodland areas to a 300-bulb caladium garden to a collection of bird feeders and wind chimes, Owen’s place is a multisensory experience.

“I work to enhance the five senses,” Owen said. “I try to have something that smells good, something that you can taste and, of course, something that looks good.”

Owen began her gardening journey several decades ago when a walk with her friends in the woods piqued her interest in plants native to north Mississippi.

“We started discovering things, and they would ask, ‘Sherra, what is this?’” Owen said.

“When they left, I went to the library and checked out every wildflower and native plant book that they had, and that’s where it all started.”

Since then, Owen has been busy researching new plant varieties. She has attended a number of native plant and flower conferences throughout the region.

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“The more you learn, the more you realize how little you know,” Owen said. “I have been learning about plants for a long time, and I learn a little bit more every day either by experience or by reading.”

Owen’s love for teaching and learning about plants has led her to share her knowledge and her garden with visitors. Every April, she offers public tours that include a guided walk through her garden in its springtime glory.

On the tour, Owen educates guests on botany, horticulture and plant lore, from edible and medicinal uses to old wives’ tales.

One of Owen’s favorite topics is the dogwood tree. Centuries ago, people brewed a tea from its bark to use as a substitute for quinine and chewed its twigs to brush their teeth.

The dogwood also produces edible berries in the fall.

Owen isn’t sure of the exact number of plant types in her garden, but she said the list of native plants she grows is a whopping five pages long, and she adds more every year.

Of course with any garden there are some challenges, especially with one of this scale.

Owen said that her two main struggles so far have been dealing with voles and an invasion of mulberry weeds.

Voles are tiny mouse-like rodents, smaller than gophers and moles, that dig underneath plants and eat their roots, causing the foliage to die.

“I have watched a 3-foot plant going down a hole, being pulled by a tiny little vole,” Owen said.

She acknowledged that these issues come along with having a garden, and the only way she has found to combat the voles is by setting traditional mousetraps baited with peanut butter. This solution has been so successful that she has caught up to nine voles in one afternoon.

As for the mulberry weeds, Owen said that the key is to keep the garden full with plants placed close together, leaving little space for weeds to grow.

Wondering how she manages tending a garden of this size year-round? Well, Owen has had a little bit of help along the way.

“I have had help for the past 55 years,” Owen said. “I have an awesome husband, and I couldn’t do any of it without Ken.” From building cedar sheds to shoveling dirt, Owen said that she wouldn’t have been able to keep up the garden without his help throughout the years.

Even with live-in help, keeping up with such a large garden is quite a feat. But, Owen said, because she enjoys gardening so much, it never seems like a chore.

“If you didn’t love working in the garden, then this would all be a daunting task,” Owen said. “But I really enjoy it.”

To arrange a tour of Owen’s garden, call 662-538-8432.

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MASTER GARDENER SHERRA OWEN

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PAT A N D L E S L I E C O L E M A N C R E AT E D E C A D E S - O L D F E E L I N T H E I R R E C E N T LY C O N S T R U C T E D FA R M H O U S E .

WRITTEN BY MICHAEL NEWSOM

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bout a 15-minute drive down Old Sardis Road, the Coleman farmhouse sits hidden among cotton fields, fruit trees and live oaks. Chickens and deer roam the property, which is not that far from Oxford but feels like it’s in another place and time entirely.

Inside and out, the home seems like it must have been there since the 1800s, but it’s less than two years old. The owners, Pat and Leslie Coleman, purchased the land in the 1990s and planned to eventually build a new home on the site that would look and feel like an 1890s farmhouse. When work was completed by Mickey Babb Construction in November 2017, the end result was a 3,500-squarefoot house that most people wouldn’t ever guess wasn’t standing during the age of Faulkner.

Though the task of realizing this vision was a lot of work, Leslie didn’t enter the process with the idea that she would have to sacrifice any function to achieve the antique style she wanted.

“I’m not an interior designer by any means,” Leslie said. “What I know I’ve just picked up over the years from watching TV. “Two things that I know are important about design are form

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and function. I am probably backwards because the most important thing to me is function first and then creating the form around that.”

Pat needed a little help envisioning the end result. The concept was a big change from what they’d been used to in Madison, where they lived previously.

“Leslie had to sell me on a lot of things,” Pat said. “We have lived in neighborhoods all of our married life. They were nice, welldeveloped neighborhoods. The farmhouse change, well, she could envision it much better than I ever could.”

The Colemans, who met when they were students at Ole Miss in the 1980s, incorporated their own personalities into the design.

There’s a study lined with Pat’s guns and a large screened porch with an outdoor kitchen setup and a swing he likes to lie on at night, listening to the whip-poor-wills.

Leslie raises chickens and wanted to incorporate that theme into the home. A custom-built light fixture made from pieces of a chicken

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feeder hangs above the kitchen island with more “chicken decor” beneath it.

Vintage details lend authenticity to the house. Throughout are 1920s light fixtures, some with clear Edison bulbs. Leslie spent hours searching eBay for fixtures and doorknobs from various decades.

“If this house had been built at the turn of the century, people would have been updating it over the years,” she said. “It wouldn’t all look like the 1890s.”

She rounded up cypress and heart pine doors for the home.

Shiplap was also incorporated, as well as two large pieces of a wooden beam that was over 100 years old and had been removed from a warehouse in North Carolina and shipped to a seller in Indianola.

The home’s ceilings are 10 feet tall throughout, but the doors are a standard 6 feet, 8 inches, presenting a design challenge. The Colemans decided to add transoms with glass above each door to close the space while still allowing sunlight to flow through.

The finished home offers views of the surrounding cotton fields and wide-open, grassy areas dotted with large oaks and apple, plum and peach trees, as well as loaded blueberry bushes. The use of windows was very important in Leslie’s vision for the house.

“Everywhere in the house, we thought about window placement as well as what we wanted to see and what we wanted to frame,” Leslie said.

The home has an apartment space called “Rebel Roost” that is offered for rent on Airbnb. The wing also serves as a comfortable place for visiting relatives.

After seeing his wife’s vision for the home and Rebel Roost come to life, Pat is awestruck by the end result.

“I think Leslie’s vision really turned out as she wanted it to,” Pat said. “I had to be patient. When she started pulling up pictures of it and showing me what she wanted it to look like, I started buying into it. She had to sell me on a lot of it because of the more modern houses we have lived in, but it was totally her vision.”

The little details all work in unison to create a home that feels authentically 1890s, but somehow also doesn’t feel like a museum at the same time.

“The best compliment we get when people come into our home is that it feels so warm and inviting,” Leslie said. “You are not afraid to sit on something or touch something. People feel warm when they come in.”

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IN MEMORIAM A my T idwe l l

Our former colleague and friend Amy Tidwell passed away in mid-April.

Amy and I crossed paths by accident, but we were friends for a reason. She was one of the very first people who really believed I could make Invitation Oxford successful. And she became a large reason Invitation Oxford exists.

Amy never met a stranger. She was one of the first people who ever took event photos for Invitation Oxford. Although she worked full time as a nurse, she was always willing to take photos whenever she had any spare time.

One time I asked her “Amy, why do you do this?” And she responded “Because I love to meet people.”

Time passed on. Amy attended graduate school, and between school and her workload, she no longer had time to take photos.

Amy loved our community. She was always willing to help others. She will be missed greatly by all who knew her, and even by those who just encountered her smiling face and her friendly disposition with a camera around her neck.

Our deepest sympathy is extended to her family and friends.

— Rachel West and Invitation Oxford staff M AY 20 1 9 | I N V ITAT I O N OXFO R D

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Tending Tower THE

A NEW METHOD OF GARDENING IS CATCHING ON IN CLASSROOMS AROUND OXFORD. WRITTEN BY CAITLIN ADAMS ILLUSTRATED BY M ADELEINE BECK

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ower gardens, the newest trend in classroom gardening, provide a clean, simple way to ensure children eat their vegetables. The vertical, aeroponic growing systems, placed in classrooms and cafeterias around town, allow schoolchildren not only to plant a garden but also to watch their bounty grow daily.

The push for tower gardens in schools came naturally to Tess Johnson, an Oxford parent who volunteers with Good Food for Oxford Schools and serves in FoodCorps, a nonprofit organization focused on connecting kids to healthy foods. Her initial interest in gardening grew when she became concerned about what her own three children were putting in their bodies.

“It’s important to teach kids at a young age about the nutritional value of food,” Johnson said.

After learning about tower gardens from a fellow mom, Johnson got to work adding a tower to one of her children’s classes at Bramlett Elementary School and hasn’t looked back since.

“I fell in love with them,” Johnson said. “It’s hard not to when

you see the kids’ reactions and how attached they become to what they plant.”

The towers are part of the Juice Plus Company, for which Johnson is a distributor. The setup includes the tower, a growing light, dolly and everything needed to plant for a year. It costs just under $1,000.

Johnson said the towers are not intended to replace existing school gardens, but rather enhance the programs and use technology to show a different way to grow.

“The children get to experience the harvest and can connect to the nutritional value of what they are eating,” Johnson said.

This was a selling point for Kayla McIntyre, a kindergarten teacher at Bramlett, when one of her students’ mothers approached her about lending her a tower garden to add to her classroom.

Bramlett already had a garden, but its outdoor location meant that

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after planting the seeds, students wouldn’t check on the plants for days at a time. They often missed learning opportunities that accompany the different stages of growth.

Having the towers within a few short steps of students’ desks instead meant the kids had a first-hand, tangible relationship with the plants.

“Every morning, when the students came in, it was the first thing they saw,” McIntyre said. “It got kids talking in the morning, which is hard to do.”

Johnson was pleased with the impact the garden had on her own daughter, Chloe, age 6. When asked the best part about having a tower garden in her class, Chloe said “Getting to watch the baby seed grow.”

Towers stand just below 6 feet tall, include a 20-gallon reservoir and can hold up to 20 plants. There’s no soil involved, which means no pests or regular weeding.

It’s an easy sell to teachers who already have their hands full in the classroom.

“The last thing we need is another mess,” McIntyre said, laughing.

In McIntyre’s class last spring, the children grew kale, spinach, lettuce, basil and chard. The benefits went beyond the plate as McIntyre incorporated the tower into her curriculum. Students maintained a tower journal where they measured plant growth with different manipulatives, and they used adjectives learned in their English unit to describe what they witnessed.

The students were in for a treat once the plants were ready to harvest. Parents joined in on the fun as the students cut lettuce and Vertically grown tower gardens take up little floor space and use an aeroponic system made their own salads. that doesn’t require dirt, making them an ideal option for a classroom garden.

“We put it in a bowl and that was it — it was ready,” McIntyre said. “It was truly from our tower garden.”

“It’s special for a child to know that the lettuce they’re eating Her class used the leftover kale and spinach in green smoothies, on their tray was grown on the tower behind them,” McIntyre said. and even made a homemade pesto out of the basil.

“Wouldn’t it be neat for every child to have that feeling?”

“Every child drank the smoothie, and every child ate the salad,” Johnson is trying to make that a reality and is in the process of McIntyre said. “It was truly an incredible experience.” writing a grant with Blue Cross Blue Shield that is intended to expand The tower has since rotated out of McIntyre’s class, but she has the garden program to ensure that more students get to experience seen a lasting impact. Students who once stuck to sweets and carbs tower gardening. She’d like to bring the gardens to each grade, but it reached for salads in the cafeteria long after the tower garden rotated will depend upon the outcome of the grant. out of their classroom.

“I want tower gardens to be a tool to help and aid every child in This year the tower garden is housed in the cafeteria, and various every classroom to create a healthy lifestyle,” she said. classes have had a chance to plant in it. Greens from the tower garden For more information on tower gardens, visit towergarden.com. have been harvested and served at lunch.

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T H R O U G H E X T E N S I V E R E N O VAT I O N S , A N O L D H O U S E O N S O U T H L A M A R I S G I V E N N E W L I F E .

WRITTEN BY RACHEL WEST

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udy Riddell is no stranger to interior design, remodeling homes or building stuff, but one year ago she took her talents a step further and passed the state contractor licensing exam. Her penchant for making old things new is now more than a labor of love; it’s a business she is calling Princess Hoka Properties.

“I asked my husband, and two children who are boys, what I should name my company, and they never would really give me any ideas,” Riddell said. “So, I named it Princess Hoka Properties. It’s a nod to Princess Hoka, because without her we

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Before

wouldn’t have Oxford. We wouldn’t have much of what we have around here today.”

Recently, just one year after becoming a licensed contractor, she finished renovating a home built in 1925 that had been a longtime rental property. Riddell took on the 1,400-square-foot home at 1306 S. Lamar Blvd. to bring it new life with some muchneeded tender loving care.

“This was a really dark house,” she said. “We brought in a lot of natural light.

I wanted to honor the age of the house but make it modern and update it with what people want today.”

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Left: The living room is filled with natural light after the ceilings were vaulted to 14 feet high.

Below: The fireplace mantel is made from a salvaged piece of wood from the home.

Below: This dining room table is made from wood that was left from the original house. “We couldn’t salvage much of the house,” Riddell said. “But I really wanted to use what we could of the parts that were salvageable for something meaningful. So we had enough to make the dining room table.

I thought that was a good way to remember the house.”

Before

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Above and right: During the renovation, the kitchen was doubled in size.

Below: Hand pressed and hand sprayed tile from Red Rock Tile Company in Nashville, Tennessee, accents the walls in the kitchen and bar area. “I chose this as a nod to the era of the home,�

Riddell said.

Before

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Before

Above: Navy-and-green floral Thibaut wallpaper is used in the home’s half bath. This was the original location of the only restroom in the house. “I really labored over this wallpaper,” Riddell said. “But when I found it, I knew this was it. I loved the touches of blue and green it had in it.”

Left: “I chose the egg-and-dart pattern for the door knobs throughout the house because they were the type of knobs my grandmother had in her home,” Riddell said.

Below, left: The interior doors throughout the house were rescued from a home demolition in New Orleans. “This is my favorite door in the house I think,” Riddell said. “It is the laundry room door, but to me, it looks like a detective door.”

Below, right: A screened porch was added onto the back of the home, making up some of the 1,400 square feet Riddell added.

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Left: Riddell chose a freestanding tub for the master bathroom. She said she likes the vibe of a clawfoot tub but felt the freestanding bathtub gave the house and the master bathroom an updated look.

Below (bath tile): The leaf pattern on the master bath shower tiles is a nod back to the style of the original home.

Below (bedroom): The spacious master suite is tucked away off the main part of the home for added privacy.

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Left: A one-bedroom guesthouse is located above the garage.

Below, clockwise: The guesthouse includes an open entryway, a kitchenette, living area and bathroom.

It has pine wood floors throughout.

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HOW TO HOST AN AFTERNOON TEA, WITH HELP FROM THE CEDAR OAKS GUILD. WRITTEN BY SHANNA FL ASCHKA PHOTOGRAPHED BY JOE WORTHEM

E

very Oxonian has likely heard the story of our town’s name, allegedly chosen in order to entice a world-class university like its English namesake. Oxford delights in that connection with the double-decker buses and red telephone booth on our storied Square. Spring is the perfect time to take that heritage one step further and embrace another true British custom: hosting an afternoon tea.

Although the tradition dates back to 17th century France, it was Anna Maria Russell, England’s seventh duchess of Bedford, who popularized the event around the 1830s. In those days, the wealthy class had dinner as late as 9 p.m., so the duchess would order a late afternoon snack of tea with cakes or sandwiches around 4 p.m.

Unlike high tea, which was traditionally a late meal for middle class workers that includes heartier fare, afternoon tea has always been associated with the finer things in life. These days, however, even we “common folk” can get a taste of the good life by hosting one at home.

The Cedar Oaks Guild held its annual Afternoon Spring Tea on March 30 at the historic Cedar Oaks house, but as guild member Marianna Ochs said “Someone having a home tea could do much the same as [we] do for our teas.”

The food and tea itself are, of course, the highlights. Tricia Copelin, who was in charge of the food for the Cedar Oaks event, explained that for an afternoon tea, offerings should include savories, scones and sweets. The courses of food are eaten in the order that they are arranged on the tiered serving piece.

Small, crustless sandwiches are a standard savory dish for a tea and include varieties such as cucumber, salmon or egg salad.

Additional savory snacks might include finger foods such as deviled eggs or mini quiches.

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Cedar Oaks, built in 1859, is known as “the house that wouldn’t die.” It survived destruction twice, the first time from fire set by Union troops in 1864, and again in 1963, when it was moved to its present location at 601 Murray Street to escape demolition for commercial development.

The Cedar Oaks Guild is a volunteer organization formed in 2011 from the merger of two women’s clubs that were responsible for the second rescue of the historic home. The guild’s mission is to preserve this unique piece of Oxford’s heritage. Guild members host events throughout the year to help support its upkeep, including the Spring Afternoon Tea in March and the Cookiepalooza in December.

Cedar Oaks is open every Friday from 11 a.m. to 4 p.m. and Sundays from 1 to 4 p.m. for free public tours. It is also available to rent for weddings and other events, and private tours can be arranged. For more information, visit cedaroaks.org or email cedaroaksoxford@gmail.com.

The scones are a must at any tea. They’re essentially biscuits that can be plain or flavored with ingredients like dried fruit, pumpkin, chocolate chips or spices. They should be served with clotted cream, jams and preserves. Find recipes for the snickerdoodle scones and Devonshire cream that were served at the Cedar Oak Guild’s spring tea on page 96.

Finally, the sweets can include small cakes or cake slices, shortbread, pastries or cookies. Treats should be delicate and bitesized — tea is very much about visiting with others, so foods that require a lot of attention to eat should be excluded from the menu.

“Portion sizes for a tea are usually one to two bites of each item,” Copelin said.

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fternoon Tea Etiquette COURTESY OF CEDAR OAKS GUILD

All guests must be seated and served before any commence eating.

To pour: The hostess uses one hand to gently brace the pot, filling cup no more than three-fourths full.

Accepted practice: Pour milk into tea; place unsqueezed lemon slice into tea.

To drink the tea: Place the saucer holding the cup in palm of left hand, four fingers slightly spread apart.

Steady the saucer with thumb resting on the rim. Hold the cup with index finger inserted through the handle, pinched between thumb and middle finger, ring finger and pinky down, following the cup curve.

Never cradle a handled cup in one’s palm and never swirl the tea like a glass of wine.

To stir the tea: Move the spoon gently and noiselessly in a clockwise arch across the center of the cup, never touching rim or sides.

Place the spoon on the saucer on the far side of the cup, handle pointed at 4 o’clock.

Before pouring a second cup, the hostess removes lemon from cup to a separate plate.

Always use the serving spoons, tongs or knives to transfer preserves, cream, sugar or lemon to individual plates or cups; never dip individual utensils into the communal offerings.

To signal afternoon tea’s end: The hostess picks up her napkin by the center and places it to the left of her plate, followed by all guests. Napkins only go on the table when tea has ended.

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Savories, scones and sweets, such as these from the Cedar Oaks Guild’s gathering, make up the courses offered during a proper afternoon tea. Susan Hayman, pictured above, was a guest at this year’s event. Her hat and pearls are fitting accessories to wear for such an occasion.

As for the tea, Earl Grey is the customary standard, but a variety is usually offered, along with lemon wedges and cream. Some hosts offer hot chocolate or other non-caffeinated alternatives. The most important detail is that the drinks are served piping hot.

If this sounds a bit overwhelming, there are plenty of sources for guidance and inspiration.

“Pinterest is a great place to get ideas, as well as tea books and magazines,” Ochs said. “There is even a magazine called Tea Time that has lots of good ideas and recipes for themed teas. [Also,] Laura Childs writes the ‘Tea Shop Mystery’ [books] based in Charleston and includes delightful recipes at the end of each novel.”

In addition to food and tea, there are numerous details to set the stage, including the tablecloths, menus, folded napkins, handwritten place cards for the guests and fresh flowers, not to mention the tea set. This is the perfect opportunity to get out your special and seldom-used table linens, dishes and serving pieces.

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At the Cedar Oaks tea, each table had a white tablecloth and lace topper and was set with fine china and silverware, a three-tiered serving piece for the food courses, a china teapot, crystal bowls for the sugar, lemon slices, Devonshire cream and jam, and a cream pitcher for those guests who enjoy cream in their tea.

Along with all these necessities, there are many other ways to add personal touches. Ochs, a talented calligrapher, hand-letters place cards and menus.

“I use folded card stock with a little embellishment for place cards,” Ochs said. “But stickers or real leaves, artificial flowers, or even small photos of guests could be used. You could even use a gold pen on magnolia leaves.”

Of course, not everyone has a china tea set or 12 hours to prepare clotted cream, so the most important thing is to make it your own. Planning your tea with friends will help you enjoy the best part of the event: being with your guests.

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A MEMPHIS COUPLE FINDS THEIR DREAM HOUSE IN AN UNPLANNED MOVE TO OXFORD. WRITTEN BY GINNY McCARLEY

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PHOTOGRAPHED BY JOE WORTHEM

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isa and Hunter Mitchell weren’t planning to move. But when they received an unexpected offer on their home in Memphis, they decided to give living in Oxford a try.

The couple owned a condo in 800 Park, which they stayed in for getaway trips and football weekends, so they moved in temporarily after closing on their home in Memphis.

“We wanted to see what we thought of living in Oxford, and we absolutely loved it,” Lisa said. “We liked the location [of our condo] and we loved being by the park. But our condo was too small for full-time living. We needed more space.”

Once the couple determined they would be staying in Oxford, they asked real estate agent Clay Deweese with Nix-Tann & Associates to help them find a home in the same neighborhood, that would have space for their home offices.

When the Mitchells first toured their current home, which faces Pat Lamar Park, they instantly fell in love with it and decided to make it their own.

Inside the home, the Mitchells took down a few minor walls and refinished the floors, with interior decorator Julie Montgomery overseeing the renovations and decorating. The open floor plan and vaulted ceilings create a crisp living space with plenty of room, while the plush furniture and inviting decor are perfect for entertaining.

“We wanted the house to be comfortable first and most importantly,” Lisa said. “We are not extremely formal people, but we do love having people to our home.”

It was very important to the Mitchells that the pieces they love from local artists such as William Dunlap, Twin, Nicole Lamar and Sarah Otts had a special place in their home.

Oxford artist Bradley Gordon completed two paintings for the space, including a very special commissioned piece that hangs in Hunter’s office. The portrait features their dog Lady (now deceased), sitting at their hunting club.

One of the best features of the home is that the open layout still provides much-needed individual areas.

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“The home has two offices: I have an office and [my husband] has an office. We don’t have to be in the same space,” Lisa said.

“There is separate living, but it just feels open and airy.”

Besides the proximity to the park, one of the selling points for the Mitchells was the home’s spacious backyard, where they focused much of their attention.

In addition to clearing a few trees and putting in a fence for their active labs, Rain and Kate, the couple worked with Bo Smith of Smith Lawn Management LLC, to landscape the backyard.

Smith added a retaining wall and planted bushes to create a vibrant, leafy space.

One of Lisa’s goals was to have a pool. That dream became a reality with a large, tranquil oasis designed by Lantz Foster with Madison County Rock and Pool. The area is lined with bricks and features a soothing fountain.

“I’ve always wanted a pool, and this is actually our first one,”

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Lisa said. “[But] talking my husband into it was a big deal.”

While Lisa’s wish was for the pool, the couple also installed a large outdoor kitchen for Hunter, who is an avid griller.

Though they moved into the home in the spring of 2017, the outdoor renovation wasn’t complete until the end of last summer; the couple can’t wait to break it in this year.

“We’ve had dinner parties where people have come to eat at the pool, but this is actually our first full season with it,” Lisa said.

The Mitchells still drive up to Memphis often since their business, Memphis Plywood Corp., is there, but they both appreciate the slower pace of Oxford and plan to stay for a long time.

“A lady at our church told us that our life would begin to revolve around the [university’s] academic calendar, and she was right,” Lisa said. “You just kind of just live by a little bit of a different schedule.

It has been fun. We miss things about Memphis for sure, but we’ve loved Oxford, and we’re really getting to know some nice people.”

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Garden club members and supporters from all over Mississippi attended the 90th annual state convention in Oxford. Event chair Dianne Falkner and assistant Tara Luber planned the theme, “One for the Books.” Here, attendees gather at a design banquet at The Jefferson Oxford catered by Taylor Grocery and featuring the authors of “Florists to the Field.”

On ne e f f or the B o ok s O THE 90TH STATE GARDEN CLUB CONVENTION IS A FLORILEGIUM OF WORKSHOPS, BOOKS AND PRESENTATIONS BY — AND FOR — MISSISSIPPI’S GRACIOUS GARDENERS. WRITTEN BY ABBEY EDMONSON

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PHOTOGRAPHED BY JOE WORTHEM

With our mostly friendly climate, our appreciation for beauty and our love for entertaining, it’s no wonder the earliest American garden clubs originated in the 1890s South. The Oxford Garden Club chapter of The Garden Clubs of Mississippi Inc. has been beautifying our town since 1956. Its members are currently working on restoring the city cemetery — but membership is about more than putting seeds in the dirt.

Lynda Dickerson, outgoing president of GCM, summed up the mission of the clubs when she chose the theme “gracious gardening” during her two-year tenure.

“It’s more than just arranging flowers,” Dickerson said. “It’s anything from floral design to antilitter to water quality to conservation to historical trees. If your talent is not one specific thing, you’ll still find something else you love in The Garden Club.”

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Greg Campbell (above, left) and Erick New (right), co-owners of Garden District in Memphis, spoke about their book, “Florists to the Field.” The idea for the book began in Oxford when the pair were asked to decorate for a dinner party using only produce from a local flower farm. Campbell and New also gave a demonstration on how to create arrangements using local flora.

This year, Oxford Garden Club hosted The Garden Clubs of Mississippi Inc. 90th Annual Convention April 8-10. Garden club members from all over the state gathered in Oxford to conduct official club business, take part in workshops and presentations and share the joys of gardening with like-minded others. Award ceremonies, luncheons, banquets and tours were also on the agenda.

The theme of this year’s convention was “One for the Books” and featured several local authors. At a design banquet the evening of April 9, florists Erick New and Greg Campbell gave a presentation on their book, “Florists to the Field,” which was published last April. The pair are co-owners of Garden District, a full-service floral shop in Memphis. All proceeds from the event went toward funding projects for the Garden Clubs of Mississippi. For more information, visit gardenclubsofmississippi.org, or oxfordgardenclub.com.

The design committee, headed up by Barbara McIntosh, created floral arrangements and centerpieces inspired by and devoted to the various speakers. Rolled up book pages were incorporated into some of the decorations to tie into the “One for the Books” convention theme.

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HILL PROGRAM FUNDRAISER PHOTOGRAPHED BY SARAH McCULLEN

The HILL Language and Literacy Program at the University of Mississippi, which provides therapy to children with language disorders, hosted a fundraiser March 19 at Tallahatchie Gourmet. It included the Ole Miss Hand Band, a raffle, food and drinks.

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1. Lauren Crysup and Madaline Ball 2. Kati Pittman and Emily Frey 3. Will Poole, Harrison Nickle and Ray Poole 4. Ed Henry and Martha McCormick 5. Brett-Ashleigh Brooks and Katie Williams 6. Leigh Carole Mullins and Kim Nerren 7. Mercedes Mayfield and Madison Barker

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“COME TOGETHER: OXFORD” PHOTOGRAPHED BY SARAH McCULLEN

A worship conference for college students and young adults titled “Come Together: Oxford” took place April 9 at The Pavilion at Ole Miss. The event featured Christian speaker Louie Giglio and a performance by Passion Music.

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1. Reed Peets, Owen Horn, Miller Shamblin and Hunter White 2. Daniel Baxter, Grace Alford and Steven Irby 3. Thomas Barr, Olivia Miller, Carter Andrews and Gabby Puglisi 4. Garrett Booth, Reid Patterson, Paul Andress and Nathan Foxworth 5. Ashtyn Hensley, Kevin Soward and Brooke Ferguson 6. Hayley Day, Sarah Smith and Sarah Brouckaert 7. Austin Smith and Asia Womble 8. Olivia Woodward, Georgia Inglis and Isabella Scheffler

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DELTA GAMMA LUNCHEON PHOTOGRAPHED BY SARAH McCULLEN

The University of Mississippi chapter of Delta Gamma sorority held its alumnae luncheon March 26 at the Chancellor’s House. The event celebrated the sorority’s Founders Day with a special guest, national Delta Gamma president Wilma Wilbanks.

View more photos at invitationoxford.com.

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1. Carolyn Howard, Ginger Brown and Wilma Wilbanks 2. Judy Trott, Rose Paris and Carole Haney 3. Lisa Paris, Sherri Moore and Belinda Buddrus 4. Karen Bell Moore, Patti Harbin Hernandez and Melody Crunk Cates 5. Tina Montgomery, Carolyn Pegram and Terry Hust 6. Laura Jackson and Allison McCord 7. Ginny Sims, Jo Ann Duke and Mary Susan Clinton

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Committed to Excellence Dan Finan, Realtor Ole Miss’15 MBA

CELL: 601.917.5429 wdfinan@hotmail.com www.resideoxford.com OFFICE: 662.234.5621

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CASA SUPERHERO RUN PHOTOGRAPHED BY ALEX SAGE

Court Appointed Special Advocates of Lafayette County held a superhero-themed 5K and kids fun run March 30. The event raised more than $14,000 and included a bouncy house, a DJ, awards and special guest appearances by Ole Miss tennis players.

View more photos at invitationoxford.com.

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1. Meg and Shannon Richardson with Collier and Mary Charles Beckett 2. Jonah, John, Kelly and Noah Fleming 3. Troy and Misty Aucoin 4. Molly Adyson, Ashley and Grant Grantham 5. Rick Burge, Liz Barnett and Mindy Noss 6. Connie Jo Mills and Julia Tatum

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SUPERHERO RUN

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7. Hayden and Hardie Meeks 8. Debra Jo, Avery, Josh and Pam Sage 9. Cotter Wilson and Tim Sandkaulem 10. Morgan McLeod and Rachel Brewer 11. Lan Nguyn with Cliff and Leigh Johnson and Mash 12. Douglas and Lula Hill

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L AW SCHOOL HALL OF FAME PHOTOGRAPHED BY ALEX SAGE

The 10th annual Law Alumni Hall of Fame induction banquet was held March 30 at The Inn at Ole Miss. The event recognizes outstanding alumni for their professional achievements and/or service to the University of Mississippi School of Law. 1

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1. Len Blackwell, Mary Jeanne Morse, Charles Reynolds and Reilly Morse 2. Seth Dickinson, Libby Hufham and Nestor Delgado 3. Ryan Morgan with Jane and Cham Trotter 4. Norma Ruth Lee, Judge Tom Lee and Sam Kelly 5. Donna Davis, Michele Alexandre and Farish Percy 6. Blake and Peggy Teller 7. Brian and Amanda Hyneman 8. Ruben and Phyllis Anderson 9. Deondrey and Suzette Russel

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DUCKS UNLIMITED PHOTOGRAPHED BY ALEX SAGE

The University of Mississippi chapter of Ducks Unlimited held a spring crawfish boil April 9 at King’s Steakhouse. The event included a raffle and silent auction and featured brand-new 2019 DU merchandise.

View more photos at invitationoxford.com.

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1. Joshua Gregory and Taylor Hulsey 2. Joey and Gabe Stuckey 3. Anna and Maury Giachelli 4. Haley Post and Izzy Gough 5. Steven King, Adam Putnam, Ronal Roberson, Dan Thiel, Windall Weakley, Arnie Matson 6. Ascher Luke and Jack Laderoute

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DUCKS UNLIMITED

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7. Cameron Cohn and Jackson Moore 8. Travis Brundrett, Jack Fager, Max Mcliney and Marina DePietro 9. Sue and Jim McKinney 10. Laiken Herring with Brad and Meredith Dillard 11. Maggie Taylor and Cordell Sanders 12. Alex Spinosa and Mackenzie Linneen

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BRUSHSTOKES FOR BRAMLETT PHOTOGRAPHED BY SARAH McCULLEN

Bramlett Elementary School held its annual student art auction fundraiser April 4 at the Powerhouse. The event, which supports the art program at Bramlett, included music, a silent auction and children’s art activities.

View more photos at invitationoxford.com.

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1. Joury and Abdullah Alzahrani 2. Olivia Maxwell, Kayla McIntyre and Beth Hunt 3. Teresa, Dale and Mary Lloyd with Michael Magee 4. Samantha and Shannon Walker 5. Henley Jo, Carla and Julia Claire Murray 6. Mandy James, Jamie Whitworth and Addison Horner 7. Michelle and Akelyia Johnson 8. Payton Lane and Lee Martin

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ZETA PHI BETA PROGRAM PHOTOGRAPHED BY JOE WORTHAM

The University of Mississippi chapter of Zeta Phi Beta sorority held its teacher appreciation program March 23 at Taylor Community Center. The event included refreshments and fellowship.

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1. Murray Dixon and Delice Reese 2. Valerie Morgan with Murray and Talisa Dixon, Ora Polk, Dorothy Dixon and Reba Willingham 3. Jesse and Fionna D. Orange 4. Jacquline Vinson and Valeria Morgan 5. Tammy and Victor Trim with Kearra Smith 6. Earl W. Richards, Eunice Burt and Julia Thompson 7. James and Ann Herod

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8. Marilyn and Queen Barnes 9. Romana Reed, Sandra Vaughn and Marilyn Barnes 10. Vickie Frierson-Adams and Ora Willingham Polk 11. Preston Taylor and Shirley Carothers 12. Mary and John Jarrett 13. Mae Shelby and Georgia Bryant

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PARENTS WEEKEND PHOTOGRAPHED BY SARAH McCULLEN

The University of Mississippi chapter of Alpha Phi hosted its Parents Weekend March 29-31. The celebration included a cookout and the Red Dress Gala in support of women’s heart health awareness, the sorority’s primary philanthropic cause.

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1. Autum Sills, Renee Zibilich and Camille Griffine 2. Dina and Sierra Eglesia with Katie Grizzel 3. Betsy, Paige and Phil Higginbotham 4. Julia Wickes, Lauren Crysup, Anna Kirk Presley and Maggie Bolinger 5. Tori, Tim and Paige Hill 6. Kelly and Henry Zeisel 7. Lauren Rush and Lydia Mayer 8. Dave Hudson, Bailey Davis and Kristie Hudson 9. Kelly Anderson and Gary Hollingsworth

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CHILDREN’ S BOOK FESTIVAL PHOTOGRAPHED BY SARAH McCULLEN

More than 1,200 students participated in the Children’s Book Festival on March 29 at the Ford Center. The program, presented in conjunction with the 26th annual Oxford Conference for the Book, featured authors Dan Santat and Sharon Draper.

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1. Kayla Hill and Nikie Bell 2. Gavin Carr and Sarah-Grace Wallace 3. Aimee Brewer and Chloe Golden 4. Landon Arbuckle and Jaiden Hovas 5. Jenna Jackson and Caden Spearman 6. Marley Pierce and Cooper East 7. Gordon Leung and Jacob Albright 8. Myra Hayes and Ana Ho

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OUT & ABOUT VIEW MORE PHOTOS AT INVITATIONOXFORD.COM

“Ju n ie B. Jo ne s t he Mu s ic a l”

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21 Un it e d of M S P i n s D ow n fo r D ow n Sy nd ro me

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1. Katrina and Shyla Robinson 2. Lee Alston and Emily Hassell with Avie and Lauren McFatler and Isabel and Brooks Herring 3. Katherine and Maddie Thornton 4. Bella, Peyton, Brittany and Bradley Phillips 5. Cindy, Abbey Rose and Jeff King 6. Joel, Elizabeth, Joleigh and John Michael Bolen 7. Brad, Ava, Holly and Aubrey Armstrong

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OUT & ABOUT VIEW MORE PHOTOS AT INVITATIONOXFORD.COM

Ja ne G ra nd O p e n i n g

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P i ne l a ke Wo r sh i p N i g ht

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1. Lexi Brazeal and Anna Grace Whaley 2. Richard and Jane Cross 3. Mary Melinda Little and Beverly Cross 4. Michael Joe Cannon, Peggy Lamb, Natasha Willingham and James Johnson 5. Randy and Lillie Richardson 6. Taylor Strickland, Haley Myatt and Ihle Gann 7. Anna Grace Whaley and Maddie Brown

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MISSISSIPPI’S BEST

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MISSISSIPPI’S BEST

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devonshire C R E A M

T H E E N G L I S H E Q U I VA L E N T O F A G O O D O L D B I S C U I T W I T H B U T T E R , SCONES WITH CLOT TED CREAM ARE AN ESSENTIAL OFFERING AT ANY PROPER AFTERNOON TEA.

T

RECIPES CONTRIBUTED BY CEDAR OAKS GUILD

his sweet scone will appeal to all ages, especially when served with a dollop of decadent Devonshire cream. Don’t forget to enjoy both with a steaming cup of tea. Learn more about hosting a traditional afternoon tea in the story on page 58.

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PHOTOGRAPHED BY JOE WORTHEM

SNICKERDOODLE SCONES ½ cup sour cream ½ teaspoon baking soda 2 cups all-purpose flour ½ cup sugar 1 teaspoon baking powder 1/8 teaspoon cream of tartar

½ teaspoon salt ½ cup butter 1 large egg 2 teaspoons ground cinnamon Cinnamon sugar for dusting

Heat oven to 350°F. Spray a baking sheet with cooking spray. Combine sour cream and baking soda in a small bowl, and set aside.

Beat the egg into the sour cream mixture, and stir in cinnamon. Gently stir into the flour mixture until moistened. Place the dough on the prepared baking sheet, and pat into a ¾-inch-thick circle.

Cut into 8 wedges. Move the wedges apart slightly so they are not touching, and dust with cinnamon sugar. Bake for 15 to 20 minutes. Serve with a dollop of Devonshire cream.

In a separate bowl, combine the flour, sugar, baking powder, cream of tartar and salt. Using a pastry cutter or 2 knives, cut the butter into the mixture until it resembles fine breadcrumbs.

Drayton’s

DEVONSHIRE

cream

A simple take on traditional clotted cream, this recipe is adapted from Laura Childs’ “Tea Shop Mysteries” book series.

4 ounces mascarpone cheese 1 cup heavy cream 1 teaspoon vanilla 2 tablespoons sugar Place all ingredients into the bowl of a stand mixer, and beat on high until the mixture holds its shape and resembles soft whipped cream. Refrigerate until serving time. Recipe yields 1½ cups cream.

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