Mud & Magnolias November/December 2021

Mud&Magnolias October.

November July 2020 Holidays 2021 2013

y a d i ol HGIFT GUIDE

HOMEGROWN GIFTS CHRISTMAS HOMES BALLOON HAVEN POWER OF THE ALMOND

CONTENTS

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HOME GROWN GIFTS

ZUELSKE HOME 45 THE Lauren Zuelske doesn’t take life for granted.

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A FRAZIER CHRISTMAS

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HOLIDAY GIFT GUIDE

RECIPES

As always, we’re excited to eat. These recipes are easy to prepare and feed a crowd.

We’re a fan of the pumpkin prosciutto focaccia. Let us know which dish is your favorite!

Between the legacy her grandparents left and her own struggles starting a family, holidays are important her. Take a peek at how she decorates.

FORM AND FUNCTION

Kelly Wiggins understands space better than most. The artist sees interior design as an extension of herself, and finds joy in the making. Take a look at how she spruces up for the holidays.

ALSO:

We had the pleasure of chatting with three Mississippi business about the philosophies behind their work. If you’re looking to support handmade, give this a read.

Holidays 2021

Tammi Frazier is the holiday spirit embodies.

Between decorating her own home to the nines, hosting a light show for thousands of visitors and decorating downtown Corinth, she might as well be called Mrs. Claus.

We look forward to what local retailers highlight in our annual gift guide. Even if you’ve made your list and checked it twice, don’t forget to take a peek at our suggestions.

POWER OF THE ALMOND

DIY: JEWELRY TREE

BALLOON HAVEN

INFLUENTIAL WOMEN

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ON THE COVER

We created a ginger red wine spritzer just for you. Head to page 35 for the recipe.

Make linzer cookies with us!

Visit mudandmagnolias.com.

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efore coming to the Daily Journal, I worked at another daily newspaper in Oxford that was experiencing change. Like a wide-eyed youngster, I began a new adventure — which, after a few years, didn’t work out as envisioned. But God had a plan: He knew that starting that course would lead to this one with Mud & Magnolias. This magazine combines my appreciation of unique stories with all things southern. I truly enjoy it.

So, when a new opportunity presented itself, I had to think long and hard about turning the page again.

I learned many lessons working at the Daily Journal and Mud & Magnolias, like persistence, hard work and friendship. That’s why it is difficult for me to say this is my last edition as Editor-in-Chief.

perspective on the same amazing content.

I know Mud & Magnolias will continue to feature north Mississippi and her people from an interesting perspective and I will be on the sidelines cheering them on the whole way. The staff is exceptional and will always work to give you their all. I know it will be a whole new

Thank you for allowing us to tell your stories and promote your businesses, and for picking up the magazine month-after-month. I wish each one of you the best.

Happy Holidays, y’all.

1242 S Green St. Tupelo, MS 38804 662.842.2611

EDITOR-IN-CHIEF Sarah Brooke Bishop

ASSOCIATE EDITORS Lindsay Pace Adam Armour

FEATURED SALES CONSULTANTS Leigh Knox Teresa McDonald June Phillips John Turner Justine Hook Angie Quarles

CONTRIBUTING WRITERS Allie Allsup

subscriptions@mudandmag.com advertising@mudandmag.com info@mudandmag.com mudandmag.com This magazine is a monthly publication of Journal, Inc

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Check out our weekly newsletter. Sign up at mudandmag.com 14

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holiday

MENU

RECIPES

Holiday meals should be easy to craft and delicious enough for the pickiest eaters to enjoy.

Here, you’ll find new casseroles, cookies and cocktails for the season.

GINGERBREAD WHOOPIE PIES PG. 43

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RECIPES

MALTED WHITE HOT CHOCOLATE PG. 37

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RECIPES

Grilled Bacon-Wrapped Duck Poppers

BROWNED BUTTER BUTTERMILK ROLLS PG. 39

recipe on pg. 22

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RECIPES

Grilled Bacon-Wrapped Duck Poppers recipe on pg. 22

APPLE + HAM BREAKFAST BAKE IN ITALIAN BREAD PG. 43

RECIPES

CARROT SOUP WITH CHEDDAR-APPLE TOASTS PG. 43

Fondant Root Vegetables recipe on pg. 23

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RASPBERRY LINZER COOKIES PG. 40

Watch us bake these! Visit mudandmagnolias.com.

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RECIPES

PUMPKIN PROSCIUTTO FOCACCIA PG. 43

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RECIPES

CHOCOLATE PEPPERMINT PUDDING PG. 37

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RECIPES

GINGER RED WINE SPRITZER PG. 37

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RECIPES

CRANBERRY-CHERRY PANINI WITH WHIPPED CHEVRE PG. 37

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RECIPES

MERINGUE-TOPPED SWEET POTATO BAKE PG. 40

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RECIPES

CHOCOLATE PEPPERMINT PUDDING

GINGER RED WINE SPRITZER

Ingredients: 1/4 cup light brown sugar 3 tablespoons cocoa powder 3 tablespoons cornstarch 1/4 teaspoon salt 2 1/2 cups milk 1 cup heavy cream 1 cup high-quality baking chocolate, like Ghiradelli, chopped 3/4 teaspoon peppermint extract Crushed red peppermints

Ingredients: Ice 1 1/4 cups Zweigelt 1 1/4 cups ginger ale 5 teaspoons cherry-flavored liqueur Rosemary sprigs for garnish

Directions: 1. In a medium saucepan, whisk together the brown sugar, cocoa powder, cornstarch and salt. Add the milk and 1/2 cup heavy cream.

Whisk until combined.

2. Add the chopped chocolate and bring the mixture to a simmer over medium heat, stirring frequently. Simmer 3-4 minutes, or until thickened. Remove from heat and stir in the peppermint extract.

3. Pour the pudding into serving dishes and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until cold.

4. With a hand mixer, beat the remaining heavy whipping cream until stiff peaks form.

Topping pudding with a dollop of whipped cream and crushed peppermints.

Directions: 1. Fill five glasses with ice. Add 1/4 cup Zweigelt and 1/4 cup ginger ale to each glass.

2. Add 1 teaspoons cherry-flavored liqueur to each glass.

3. Stir with a bar spoon to combine and serve with rosemary sprigs, if desired.

MALTED WHITE HOT CHOCOLATE Ingredients: 4 cups milk 1 cup high-quality white chocolate, like Ghirardelli, chopped 1 teaspoon pure vanilla extract 1/4 teaspoon salt 3/4 cup malted-milk powder Directions: 1. Place the milk, white chocolate, vanilla and salt in a medium saucepan. Whisk over medium-low heat, until the chocolate has melted

and the mixture is smooth (do not bring to a boil).

2. Remove from heat and immediately add the malted-milk powder. Whisk until dissolved.

Serve immediately.

CRANBERRY-CHERRY PANINI WITH WHIPPED CHEVRE Ingredients: For the curd: 1 cup frozen cranberries 1 cup frozen cherries 3/4 granulated sugar Juice and zest of 1 orange 1/8 teaspoon salt 1 small sprig fresh rosemary 6 tablespoons unsalted butter 1 large egg 2 large egg yolks For the whipped chevre: 1/3 cup prepared cranberry curd 2 ounces cream cheese, softened 4 ounces chevre cheese, softened 1/4 teaspoon salt For the panini: 8 slices Sara Lee Artesano Bakery bread Prepared whipped chevre 1/2 tablespoon butter, softened

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RECIPES

Orange blossom honey Powdered sugar

Remove from iron and drizzle honey on top.

Sprinkle with powdered sugar, if desired.

Directions: 1. Prepare the curd: Place the cranberries, cherries, sugar, orange juice and zest, salt and rosemary in a medium saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, until the berries start to break down, about 20 minutes. Remove from the heat and discard the rosemary sprig.

2. With an immersion blender or food processor, purée the mixture. Strain the purée into a medium saucepan. Whisk in the butter, egg and egg yolks.

3. Cook over medium-low heat, stirring continuously, until the mixture thickens, about 15 minutes. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cold.

4. Make the whipped chevre: Place the curd, cream cheese, chevre and salt in a small bowl.

Using a hand mixer, beat until smooth and creamy, about two minutes.

5. Assemble the paninis: Preheat a waffle iron and spray with nonstick coating. Spread a small amount of butter on the outside of two pieces of bread. Fill one slice with a generous dollop of whipped chevre, and top with the second slice of bread. Press in waffle iron for 3-5 minutes, or until warm and toasted.

BROWNED BUTTER BUTTERMILK ROLLS Ingredients: For the dough: 1 cup buttermilk, room temperature 1/4 cup butter, browned and melted 3 cups bread flour 1/4 cup white sugar 1/2 teaspoon kosher salt 1/8 teaspoon butter vanilla 1 packet instant yeast 1 egg For the filling: 1/4 cup white sugar 1/4 cup brown sugar, packed 2 tablespoons pumpkin pie spice 1/4 cup butter, browned and melted For the frosting: 4 ounces cream cheese, softened 3 tablespoons butter, browned and softened 1 teaspoon vanilla 1 1/2 cups powdered sugar 1/4 teaspoon salt Directions: 1. Start by browning 1/2 cup + 3 tbsps butter.

While it’s browning, gather your ingredients.

Set butter aside to cool slightly.

2. Measure 1/4 cup of the hot butter and mix it with the buttermilk. Empty yeast into mixture.

3. In the bowl of a stand mixer, whisk dry ingredients. With the dough hook attached and with your mixer on low speed, slowly pour in wet ingredients. Add egg until combined.

4. With your mixer on medium speed, knead dough for 5-7 minutes, until it forms a ball and pulls away from the bowl. Dough will be sticky. Place dough into a greased bowl and let rise in a warm environment for 25 minutes, or until puffy.

5. While the dough rests, mix brown sugar, white sugar and pumpkin pie spice together for filling. Generously flour a workstation and rolling pin, and grease a 10-inch round pan.

6. Roll out the dough until it is 9X14 inches.

Use a pizza cutter to perfectly trim the edges.

7. Drizzle 1/4 cup melted browned butter over dough, and use hands or pastry brush to spread, leaving one inch of dry dough on each side. Sprinkle cinnamon-sugar mixture on top, using your hands to massage it into butter until there are no dry spots of cinnamon-sugar mixture left.

8. Starting with the 14-inch side of the dough, roll dough into a log. Score rolls about 5 inches

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RECIPES

apart. Use unflavored floss or a bench scraper to cut them. Place into pan and cover with a damp cloth. Let rise in a warm environment for 30 minutes or until doubled in size.

9. In the meantime, preheat the oven to 350 degrees and prepare icing. Using a hand mixer and a small bowl, beat the ingredients and set aside.

10. Bake rolls for 15-20 minutes, or until golden. Use an offset spatula to spread frosting.

MERINGUE-TOPPED SWEET POTATO BAKE Ingredients: For the bake: 2 eggs, separated and at room temperature 70 ounces Bruce’s cut sweet potatoes in syrup 1/2 orange, juiced and zested 1/4 cup light brown sugar, packed 1/4 cup half and half 1/4 cup unsalted butter, melted 3/4 teaspoon nutmeg For the meringue: 1/2 teaspoon salt 1 teaspoon vanilla 1/2 teaspoon cream of tartar 1/2 cup granulated sugar Directions: 1. Preheat the oven to 350 degrees and grease a 2-quart baking dish.

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2. Drain the sweet potatoes. Add ingredients for the bake to a large bowl, and using a hand mixer or immersion blender, blend until smooth. Add to baking dish and bake for 25 minutes.

3. In the meantime, prepare the meringue. In a large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with a mixer on medium speed for 1 minute or until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high about 4 minutes more, or until the mixture forms stiff, glossy peaks and sugar dissolves.

4. Remove the sweet potato bake from the oven and top with meringue. Spread using an offset spatula. Bake about 15 minutes more or until browned.

RASPBERRY LINZER COOKIES Ingredients: 12 tablespoons unsalted butter, softened 1/2 cup sugar zest of 1 lemon 1 large egg yolk, room temperature 1 teaspoon vanilla extract 1 1/3 cups all purpose flour 3/4 cup superfine almond flour 1/4 teaspoon sea salt Raspberry jam, like Bon Maman’s raspberry preserves Powdered sugar, for sifting

Directions: 1. Beat the butter, sugar and lemon zest until fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until combined.

2. Whisk together the flour, almond flour and salt. Add the dry mixture to the wet and mix until just combined.

3. Divide the dough in half, patting each into a disc. Cover in plastic wrap and refrigerate for at least one hour, or up to two days.

4. Remove the dough from the refrigerator and let it soften for 5 minutes. On a well-floured surface, roll one disc of dough out about 1/8”-thick. Using a small cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet and place in the refrigerator for half an hour.

5. Meanwhile, preheat the oven to 350°F. While the first half of the cookies are chilling, cut 15 rounds from the second disc of dough.

Once you’ve transferred these rounds of dough to a baking sheet, use your smallest cookie cutter to make a cutout in the center of each.

Place cookies in the refrigerator for half an hour.

6. Bake all of the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the pan, then transfer to a rack to cool entirely.

7. Place the cookies with the holes in them on a cookie sheet and sift powdered sugar over the top. Turn the remaining cookies bottom

RECIPES 8. side up and spoon a small dollop of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.

GINGERBREAD WHOOPIE PIES Ingredients: For the cookies: 2 and 1/4 cups all-purpose flour 5 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons Grandma’s Original molasses 1/4 cup hot water 2/3 cup granulated sugar 1/2 cup vegetable oil 1 large egg, room temperature For the filling: 6 ounces cream cheese, softened to room temperature 1/4 cup (1/2 stick; 60g) unsalted butter, softened 1 and 1/2 cups powdered sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon pumpkin pie spice Directions: 1. Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt together. Set aside.

2. Whisk the molasses and hot water together, then whisk in the sugar and oil. Finally, whisk in the egg. Pour the wet ingredients into the flour mixture. Fold everything together until combined. Dough will look oily.

3. Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.

4. Preheat the oven to 350°F. Line large baking sheets with parchment paper and set aside.

5. Using a cookie scoop, place batter on the pan two inches apart.

6. Bake the cookies for 12-13 minutes or until the edges appear set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

7. In the meantime, make the filling. Using a stand mixer fitted with a paddle attachment, beat the cream cheese on high speed until smooth and creamy, about 2 minutes. Add the butter and beat until smooth. Add the powdered sugar, vanilla and pumpkin pie spice.

Beat on medium speed until combined.

8. Spread or pipe the frosting onto the flat side of one cookie and sandwich with the other.

Repeat with remaining cookies.

APPLE + HAM BREAKFAST BAKE IN ITALIAN BREAD Ingredients: 2 14-ounce loaves Italian bread 6 ounces chopped canadian bacon

1 large Granny Smith apple, cored and chopped 4 ounces parmesan cheese, shredded 1/2 cup thinly sliced green onions 10 eggs, lightly beaten 4 cups whole milk 1 tablespoon freshly ground black pepper 1/2 tablespoon garlic powder 1/2 tablespoon onion powder Olive oil Flaky salt Sliced green onions for topping Directions: 1. Preheat the oven to 325°F. Line a baking sheet with aluminum foil. Using a bread knife, carve along each loaf’s score. Remove the inside of the bread, leaving a 1 inch shell. Fill with ham, apple, cheese and green onions.

2. In a medium bowl whisk together eggs, milk, seasonings and pepper. Drizzle evenly into loaves. Brush loaves with olive oil and sprinkle flaky salt on top.

3. Bake, uncovered, about 1 hour or until a knife inserted in the center comes out clean.

Let stand for 10 minutes before serving. If desired, sprinkle top with additional sliced green onions.

CARROT SOUP WITH CHEDDAR-APPLE TOASTS Ingredients: 32 ounces frozen sliced carrots, thawed 2 cups unsweetened applesauce 1 tablespoon olive oil 1 teaspoon kosher salt 2 cups sweet onion, chopped 4 cloves garlic, minced 32 ounces frozen sliced carrots, thawed 2 cups unsweetened applesauce 1/4 cup apple cider 1/2 tablespoon apple cider vinegar 4 cups vegetable broth 1 tablespoons freshly ground black pepper For the toasts 6 slices multigrain bread One cooking apple, thinly sliced Freshly ground black pepper 1 cup sharp cheddar cheese, shredded

PUMPKIN PROSCIUTTO FOCACCIA Ingredients: 4 cups all purpose flour 1 teaspoon active dry yeast 1 1/2 teaspoons salt 1 cup warm water 1 cup canned pumpkin 1 tablespoon olive oil 1/2 cup shredded Fontina cheese 2 ounces thinly sliced prosciutto, cut into strips 1/4 cup pepitas 1 tablespoon fresh rosemary, chopped 1/4 teaspoon coarse kosher salt Directions: 1. In a large bowl combine flour, yeast, and salt. Add the warm water and pumpkin. Stir until the flour mixture is moistened and no streaks of pumpkin remain, being careful not to overmix. Cover bowl with plastic wrap and let rest at room temperature for 2 hours.

2. Grease a baking sheet with olive oil and place dough on top. Using a greased offset spatula, gently spread dough corner to corner in pan. Coat a piece of plastic wrap with nonstick cooking spray and cover dough. Let rest at room temperature for an hour and a half.

3. Preheat the oven to 400°F. Uncover dough and lightly brush with olive oil. Sprinkle it with cheese, prosciutto, pumpkin seeds, rosemary and coarse salt. Bake, uncovered, about 25 minutes or until golden brown. Cool slightly in pan on a wire rack. Serve warm. M

Directions: 1. Heat olive oil in a large pot over medium heat. Add onion. Cook, stirring occasionally, 5 minutes or until softened. Add garlic and cook for 1 minute more. Add remaining ingredients for soup. Cook for 10 minutes, then, blend until smooth using an immersion blender.

2. Meanwhile, preheat the oven to 325 degrees.

Arrange bread on a baking sheet. Toast in the oven for 2 minutes. Remove and sprinkle slices with 3/4 cup of the cheese. Top each with 5 to 6 apple slices, and sprinkle remaining 1/4 cup cheese on top. Toast in the oven until melted, about 5 minutes. Serve with soup.

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BIG CELEBRATIONS:

the zuelske home story by ALLIE ALLSUP photos by LINDSAY PACE

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or Tupelo native Lauren Zuelzke, having a family was always in the cards. Coming from a big family herself, she learned from a young age to always make the days count.

They are not always guaranteed.

Whenever the Zuelzkes celebrate, they do it big. Zuelske credits her grandparents, Carlisle “Smitty” and Louise Harris, for most of her inspiration when it comes to celebrating holidays such as birthdays and Christmases.

“They are the heart of our family,” Zuelske said. “They keep everybody together.”

It wasn’t always like this, though.

“My grandfather was a prisoner of war for eight years after he was shot down in Vietnam,” Zuelske said. “When people began to move on, my grandmother never lost hope that he would return. She truly believed that he was going to come home and that there would be more birthdays and Christmases to celebrate.”

And he did.

“For us, we grew up on their story,” she said. “We grew up never taking any of that family time for granted. If anything, that is kind of how we embody holidays. We know how fortunate we are to be able to enjoy each other. It’s kind of led to our family motto: that we only have today.”

So, the Zuelskes value the holidays that matter most, and any celebrations they do, “they do big.”

Seeing her grandparents’ strength and love over the years prompted Zuelske to look for her partner. After meeting her husband, Jim, at Auburn University in 2006, they married and moved back to Tupelo four years later.

Soon after their decision to start a family, Lauren and Jim were met with fertility struggles. Because of this, the couple spent their first years in Tupelo immersed in the adoption process.

“It’s life changing,” Zuelske said. “It changes the whole family, and not just in the walls of our house, but within everyone.”

Opening page: Zuelske’s monogrammed silver. This page, top to bottom: The Zuelske family; Their dog, the official fifth Zuelske member.

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This page, clockwise from left: Bo Zuelske; A sitting area, one of the home’s recent additions; Holiday decor.

Even though they struggled throughout their journey, they welcomed two children they adopted from birth. Mary Lyle, who is now eight, and Bo, their son, who just turned four.

Zuelske credits her faith for shaping her life.

“Some of our biggest trials have turned into some of our biggest blessings. Such as the adoption with our kiddos,” she said. “It is the very reason why we cherish holidays so much and why we do celebrations as big as we do. We know we are so blessed with our family and our children and so we never take it for granted.”

The Zuelskes decorate the house from top to bottom. Lauren’s mother, Robin, who has been an interior designer for the past thirty years, serves as a great source of inspiration.

“I grew up playing with oriental rugs while she decided house plans and picked out things for clients,” Zuelske recalled. “We went everywhere with her when we were younger. So, it’s no surprise that I fell in love with antique shopping and finding the little treasures that come with this kind of work.”

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This page, clockwise from left: Mary Lyle’s cheerful pink room; Zuelske and her children decorate their playroom for thanksgiving; Bo’s bedroom Christmas decor features trucks and trains.

Zuelske makes it clear, though, that everyone is involved in the decorating process.

“As a family, we are all super involved in getting the Christmas decorations out,” Zuelske said. “It’s never just me. We find simple joys in all getting together and opening up the special pieces and DIY handmade craft ornaments that we’ve collected.”

For Zuelske, Christmas isn’t Christmas without her family. It’s why last Christmas was slightly bittersweet. Family ended up having to quarantine together over the holidays, and any rush to head home halted.

“The Christmas Eve service is my favorite service out of the year, so when we couldn’t go, we kind of stayed home and created our own,” she said. “We sang ‘Silent Night’, lit candles, and played with toys after sitting in our pajamas all day. It was different, but it was sweet, too.”

It’s memories like these that Zuelske wants

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her children to carry with them. At Christmastime, especially, there are so many activities to get caught up in. She wants her children to “remember a time when we slowed down and embraced family,” she said.

Zuelske said the current cultural moment caused her to reflect on the holiday season.

“We do anything we can do to really spark joy and happiness.”

Because of this, the Zuelzke family has begun decorating their home even earlier than usual.

“At the end of the holiday season, I like to feel ready to take everything down. To feel like it’s been an appropriate amount of time,” Zuelske said. “By the time it’s over, it’s kind of time for that clean slate. Until it’s time to do it all over again next year.” M

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onk Fruit. Golden Flaxseed. Psyllium Husk. If you’ve never heard of these ingredients, you aren’t alone.

However, if it is up to Kirk Hutchinson and Adam Shavez Pittmon, you’ll know them soon enough. These are just a few of the many ingredients used in Power of the Almond, a Starkville and Tupelo-based Mississippi bakery that focuses on catering to those with dietary restrictions.

When COVID-19 first manifested in spring of 2020, many people jumped onto the “quarantine baking” trend.

Hutchinson, a diabetic who found inspiration in the ketogenic, or keto, diet was one such baker.

“I’d always had this dream to open a keto bakery,” Hutchinson said.

While Hutchinson’s knowledge of the keto diet first sparked the idea, it was going to the grocery store that really sealed the deal. There was a lack of diet-friendly options.

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story by ALLIE ALLSUP photos by LINDSAY PACE

POWER of the almond

“After that, I just started baking,” Hutchinson recalled.

“Mississippi changed the Cottage Food Laws so that I was able to actually sell out of my home. Once it got too big for me to do alone, though, I went to visit my friend, Shavez, who was living in New Orleans at the time,” he said.

Pittmon, who has worked several years in the food industry, has been a friend of Hutchin’s since college.

Hutchinson knew he would be the person for the job. From then on out, it was about changing the narrative of what people put into their bodies.

“It’s kind of a funny story,” Hutchinson recalled. “We went for a run in a park and I just remember asking him, ‘You know, what are we doing with our lives?’ So, we came up with our first business plan that very night,” he said.

And they did it. The business, which took off less than a year ago, has grown exponentially in the time since

This spread, from left: Hutchinson’s mascot represents the power behind the food movement they believe in; Pumpkin pecan cookies; peanut butter cookies; chocolate chip cookies. All cookies are ketogenic, diabetes-friendly, and celiac-friendly; Hutchinson at his Starkville location.

then, with Power of the Almond in seven stores across Mississippi.

Being an allergen-free bakery, Hutchinson and Pittmon are taking the alternative route with high dietary fiber foods — foods that will fill you up and not make you feel guilty about eating them. Foods with much less sugar.

“The goal is creating recipes where you can’t even tell the difference,” Pittmon said. “You don’t know you’re eating a diet cookie unless I tell you so.”

The pair initially catered only keto and diabeticfriendly foods. They realized most of their ingredients were already gluten-free, so they marketed to those with celiac disease. They consider their bakeries a “safe space” for those marginalized by diet.

It can be difficult to find alternatives that taste good, but after several years in the food industry, it’s what Hutchinson and Pittmon have prided themselves on doing well.

“Nothing like this existed before we made it so,” Hutchinson begins. “We want to give back to those who need certain restrictions on their food. Whether it be gluten-free or sugar substitutes,” he says.

Even their food distributor has a hard time with their complicated orders.

“It’s because we use the weirdest things,” Pittmon said.

“But that’s because people are so used to mixing together just flour and sugar. We’ve never been shown anything else, and that’s what we are here to do.”

As for their name and logo, both gentlemen wanted something to encompass the power behind the movement they are making.

“Almond flour is the main ingredient in all our baked goods,” Hutchinson said, “Beyond that, we wanted to

empower people with dietary goals, to brand the idea behind, ‘you are strong enough to continue on with whatever diet or goal you are facing when it comes to your health.’”

This has been a big commitment to both men.

“You have to have the passion behind whatever you’re doing because it won’t feel like work if you do,” he began.

“Yes, you’ll be working dreadful hours, and others won’t see the sweat and tears behind it, but it’ll be worth it in the end if it’s something you love. “Of course, with any major change in your life, it’s going to be stressful,” he added.

“But it turned out to be a big leap of faith, and ultimately, it has worked out.”

Being self-employed, however, does come with its own challenges.

“What’s so crazy is that you are no longer an employee.

You are the boss,” Hutchinson said. “If you mess up, there’s no more going and finding the manager and saying, ‘Oh I have a problem,’ because you are the problem solver now.

But to be a good businessman, and to be successful, you must also be a problem finder. That way, you can scope out any problems before they arise.”

When it comes to their future, both Pittmon and Hutchinson are on the same page.

“We want to build a future with this company and make it nationwide one day,” Pittmon said.

“Our ultimate, long-term goal is to be Starbucks’ biggest competitor,” Hutchinson added.

No matter how far they go, though, Hutchinson and Pittmon will never forget their roots.

“Starkville has been good to us. It’s the first place we started and somewhere that will always have our hearts,” Hutchinson said. M

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Mud&Mag | DIY

holiday jewelry Tree

We love dreaming up creative ways to share Christmas gifts. This cardstock jewelry tree can be printed using the template at mudandmagnolias.com. Simply print, cut and pierce with earrings for a cute + crafty present. M by LINDSAY PACE

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form + function: KELLY WIGGINS story and photos by LINDSAY PACE

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K

elly Wiggins’s connection to color, form and function existed from the beginning. The Booneville-turned-Oxford resident grew up in a family of artists: potters and interior designers, aunts who restored antiques. When she and her husband, Thomas, looked for their second home, she knew she wanted one with a story.

The housing market in Oxford can be unpredictable, especially for the middle class. Real estate in the southern paradise often goes to game-day rentals or other young families competing for a living space. When the Wigginses stumbled across their 1970s home in 2018, purchasing it was a no-brainer.

It’s not that the home was perfect for their needs. In fact, it required three months of remodeling before they moved in. What it did offer the couple was a big backyard for little

girls who love bugs and stick forts and sky-blue playhouses. Kelly knew she could redesign the inside, but outsides like hers were impossible to find.

Wiggins has grown to love the home’s timelessness. New builds typically boast an open floor plan, but she loves that hers is closed. The division reminds her of the intimate spaces in her favorite childhood stories, like Little Women.

Some of her friends joke that the home feels Gothic, which is easy to conclude since the exterior is black. Rich navy-denims that imbue the space with depth and warmth don’t help, either. Wiggins thinks it’s cozy.

“I don’t feel like it feels Gothic. I’ve always liked dark colors,” Wiggins said. “But then I like to balance it with lots of white and bright

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stuff inside, too. So I like high contrast.”

Most of her mid-century modern furnishings are passed down by aunts from her father’s side. Wiggins’s father grew up economically marginalized, and Kelly suspects that’s why her family curates heirlooms. It’s a way to keep history alive and begin traditions they weren’t privileged enough to have.

Wiggins instills this stewardship into her own daughters, who are four and seven. She often finds the 7-year-old, Ellie, putting wildflowers on her bedroom dresser or rearranging her room.

Thomas is less like Kelly and the girls. He prefers an edited space: crisp, clean and objecting to anything maximal. But he is flexible and supportive. She stokes the vision; he executes the task.

Opening spread: Scenes from Wiggins’s dining room, decorated for Christmas. This spread, counterclockwise from left: Wiggins outside of her home; Her dining table, complete with holiday place settings; An inset shelf in her living room; A view of her dining room from the front door; A hallway shelf stashed with colorful decor.

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Quite literally, Kelly is always redecorating something. Her space is an extension of herself: her mood, the season of life she’s in, the age of her children. Some see interior design as a means to an end. To Wiggins, the means are the joy.

“I enjoy the process of drawing inspiration and moving things around,” Wiggins said, “It’s kind of like a constantly moving puzzle. If it’s done, then I’m not inspired.”

Wiggins’s greater hope is that her children build a positive relationship between themselves and their home. She distinctly remembers space: the Victorian bed-and-breakfast her grandparents ran in Aberdeen; the childhood home her parents sold when she was in college; the stark cookie-cutter fixer upper that was her first home with Thomas.

“I just want [Ellie and Mary Evelyn] to remember our house as a loving house,” she said. “We have so many memories tied to where we [grow] up.” M

This spread: Wiggins’s living room. Her husband, Thomas, prefers a much more neutral palette than she does. Kelly let him choose the color for the fireplace.

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balloon HAVEN story by ALLIE ALLSUP photos by LINDSAY PACE

T

wenty-six-year-old newlywed Haven Hildenbrand never foresaw herself making balloons for a living. But when COVID19 swept the world, Hildenbrand found herself having to make some big changes.

After quitting her job, Hildenbrand did some brainstorming with her college classmates about how to make extra income.

“We saw that the balloon décor thing was getting big, and so I began to give myself lessons,” Hildenbrand said. “I took classes and kind of self-taught myself until I felt confident enough in my craft.”

Hildenbrand would do one or two a month to get herself through school before graduating in occupational therapy in May 2021. Realizing the job market in her field did not look promising, though, she chose to turn her craft into a full-time gig.

“I was up for a challenge, and I thought, ‘You know, I can do that,’ so, I tried it and it worked out. My classmates really helped me out too,” Hildenbrand said. “They are kind of like my sidekicks in the business.”

Aside from a few helpers from time to time, Hildenbrand does all the work herself.

“I really am the kind of person where, if I’m doing something, I’ve got to be the best at it,” she said. “That mentality is really what prompted me to make this business work.”

And work it has. While Hildenbrand started off with one or

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two a month, her schedule is packed in advance.

“It’s been far more successful than I ever could have imagined,” she said. “So far, I’ve been to six states total, and it’s so crazy, because I never thought I’d make it this far.”

Right now, Hildenbrand is strictly focused on balloons, from garlands to columns to centerpieces. She takes pride in creating something special for someone.

“The most rewarding part is just being able to see their faces, their expressions, when they see the reveal for the first time,” she said. “It just brings so much joy, and if that’s something that I can bring to people, then I’ll keep doing it.”

Where some see business competition, Hildenbrand sees community.

“We all kind of give tips and tricks to each other when we can,” she said. “There’s really no competition there. If one of us is booked up, we’ll suggest each other.”

Hildenbrand just celebrated both her first wedding and business anniversaries. She wants to expand her business even further.

“The event and party world aren’t going anywhere, and it’s because of that I really think it took off and continues to do so well,” Hildenbrand said. “People couldn’t celebrate or party when we were all in quarantine. So, when we all kind of came out of it, people were looking for an outlet to let loose. They found it in my business.” M

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homegrown GIFTS

If you’re hoping to support Mississippi artisans this holiday season, read on. Three local businesses share the heart behind their work. stories and photos by LINDSAY PACE

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I T’S A SM A L L pond

H

aley Montgomery stays close to the surface of her soul. The Starkville-based graphic designer speaks with a level of grace understood by those who have experienced loss.

Montgomery began her freelance design business, It’s a Small Pond, ten years ago.

Nine years ago, she lost her husband. Her artistic philosophies echo the clarity death brings: Life is brief; take advantage of every moment.

“It’s important to stay close to what really lights your fire,” Montgomery said, “To what really matters to you. And what I want in my business is to not necessarily be the biggest, or grow the fastest, or even be around the longest, but to really have a business that serves what my family’s needs.”

Montgomery grew up in West Point, Mississippi, when school art programs were nonexistent. After seeing Montgomery’s natural apt for storytelling and visual arts, a high school teacher recommended she begin a mentorship with a local commercial

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“IT’S IMPORTANT TO STAY CLOSE TO WHAT REALLY LIGHTS YOUR FIRE,” MONTGOMERY SAID, “TO WHAT REALLY MATTERS TO YOU.”

artist. That’s when she learned graphic design could be a profession.

But first, she’d try architecture.

“I decided to take a stint into [an architecture program at Mississippi State] because I love design. I love space.

I love the three-dimensional part of it,” she said. “But I realized through that process that while I loved the buildings and the spaces, I didn’t love what all went into making them.”

When Montgomery shifted into graphic design, it was a “perfect combination of words and pictures.”

Currently, she creates graphics, posters and products for a wide range of clients, including the Starkville school district and the Greater Starkville Development Partnership. She also manages an Etsy shop that focuses on watercolor and letterpress-based products. She recharges through creative play.

“If I don’t [make room for creative play], and I don’t have that creative outlet … then I feel almost lost,” Montgomery said. “There’s this part of the client work that suffers because of that. Without it, you risk getting stale or losing some of that excitement and that curiosity about whatever’s coming up next.”

One of Montgomer y’s favorite projects highlighted the 50th anniversary of the integration of Starkville’s nowdissolved Henderson High School. She created weekly graphics to tell the story Opening spread: One of Montgomery’s watercolor prints, which has been compared to Walter Anderson’s. This spread, clockwise from left: Montgomery in downtown Starkville; A watercolor print of Mississippi State University’s football stadium, The Davis Wade; A tea towel letterpressed by Montgomery. She designs the letters herself and cuts them from linoleum. Then, she stamps them.

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of a Black public school that integrated in 1970, and the white supremacist violence Black residents and schoolgoers faced because of it.

“Whether it’s painting or design work or writing,” Montgomery said, “Storytelling is the main thing I love about my job.”

The flexibility of freelancing allows Montgomery to take on a wide range of projects, like educating others on racial tension, or painting idyllic scenes for Etsy clients. But it also allowed her to grieve when she lost her husband.

“Being a freelancer was a real blessing,” Montgomery said. “There’s a lot that’s involved in [death] and dealing with your own grief and your children’s grief.”

Now, Montgomery has the freedom to be selective and wide-ranging in her artwork. She once believed her expansive portfolio meant she was “flighty.”

“I’d say, ‘You’re not being consistent,’ and then I realized that the benefit of being an artist is being able to experiment.” M

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T H E OR IGI NA L grit girl

B

rittany Barnes believes in the power of women. Owner and operator of Oxford, Mississippi’s, The Original Grit Girl, Barnes is a mother, miller and ‘mini-me.’

When Georgeann Ross founded The Original Grit Girl in Mississippi, it was 2001. Known as the “true matriarch” of the state’s grit-milling economy, Ross would eventually have to find someone to carry her legacy. Then, she met Barnes.

“I was working for my husband, who owns a small business in Oxford,” Barnes said.

“And Georgeann’s husband, Freddy, came in one day. He said, ‘My wife, she mills grits, and I think it would be good if y’all carried her products in your store’.”

A few days later, Ross stopped by. The women clicked from the beginning, and over the next four years, Barnes received hands-on mentorship from the miller, who was “very particular.”

“I’m fortunate that she had enough confidence in me to say, ‘Okay, mini-me, it’s your turn,’” Barnes said. “She was getting to the point where she was ready to get out

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“People ask, ‘How do you do it?’ Well, you just wake up in the morning and you take it as it comes.”

of the pilot seat, and she knew I was the copilot. I really hit the ground running.”

What Barnes did not know at the time was her lineage. As it turns out, her Irish ancestors immigrated to the United States and became millers. Her family’s history with the trade extends back to her great, great, great, great grandfather. She never thought she’d be a miller, too.

In the tradition of Ross, Barnes strictly stone mills. Her grist mill uses stone burrs to grind corn, black beans or rice into grits. Commercial grit brands typically use one or two kinds of corn and a steel mill. The steel conducts heat, which cooks the grits and degrades their nutrient profile. That’s why Grit Girl grits have a sophisticated flavor and texture — a nuttier, smoother, more distinct dish than something like Quaker could give.

250 chefs from Seattle to New York also recognize the difference in quality.

“Our chefs are amazing,” Barnes said.

“They’re the ones that make each dish what it is. We offer a local, homegrown product and they take it to a whole ‘nother level.”

Once Barnes wakes, she doesn’t stop. She mills twice a week, usually on Sundays or Thursdays, before loading grits into the “duck bus” — a random nickname her toddler gave their Chevy Opening page: A closer look at blue, yellow and red stonemilled popcorn grits. This spread, clockwise from left: Brittany Barnes outside of her workshop; Across from her workshop is an old barn. Eventually, she plans to have goats, and is currently in the process of fostering honeybees; Grist mills can also make flour.

Nothing goes to waste with Barnes and is completely farm-to-table; More Grit Girl products. Barnes enjoys them all, but is proud of a newer product — black bean polenta.

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Suburban —for shipping. FedEx arrives at 7 a.m. every morning to pick up deliveries.

The milling, which is done before high noon, is a task that demands every one of Barnes’s senses. The sound of the turning stone burrs indicate how the grits will look and feel — and thus, taste — so she doesn’t wear earbuds.

The process is meditative, demanding, exacting.

“You’ll never work harder for anybody than you will for yourself,” Barnes said,” Because it’s around the clock.”

She recognizes her field is more labor intensive than others. Being a wife, mother and businesswoman is emboldening, sure, but not easy.

“It’s hard to balance, but I’m one of millions of women out there that are doing it,” Barnes said. “People ask, how do you do it? Well, you just wake up in the morning and you take it as it comes.

Who is able to run a business and her family at the same time? The women that do that are heroes.” M

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M ER A K I ROA ST I NG company

B

en Lewis had just hiked 127 miles of the Pacific Crest Trail when his wife picked him up. The native of Spokane, Washington, was sticky from three weeks in the sun and needed a shower. But the first thing he wanted to do was listen to his voicemails.

It was 2014, and Lewis’s sister had recently moved to Clarksdale, Mississippi, for a job with Teach for America. She recommended him for a government-funded contract position at the now-dissolved Coahoma Agricultural High School. Minutes from leaving the trail behind, Lewis called the contractors back to discuss a job offer.

“I get off the phone, my wife turns to me and says, ‘I’ll move anywhere, as long as it’s not Mississippi,’” Lewis said.

Lewis is no stranger to misconceptions about Mississippi, particularly the Delta.

Before moving to Clarksdale, he had them, too.

“It’s really easy to quantify what’s wrong [with the rural South],” Lewis said.

“What’s right is something underneath the surface.”

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“As you build their confidence, you’ll see that their weaknesses start to kind of fall away. Then they then have the margin to focus on how to strengthen them.”

Coahoma, colloquially known as Aggie, was Lewis’s introduction to Mississippi: to the state’s relationship to racial tension, economic inequality and social inequity. Lewis, who grew up in a primarily white area of the country, noticed an open secret in Clarksdale: racialized space.

“Systems have been created where people don’t have opportunities to develop relationships across lines of difference,” Lewis said. “I think about how in Clarksdale, the white community has their own [liminal districts of] entertainment, their own grocery stores, their own churches, their own schools.”

After two years of working at Aggie — a school that educated Black people like the late Civil Rights activist Aaron Henry — he decided not to return for a third. Former governor Phil Bryant planned to sign into law Senate Bill 2501, which would dissolve the school.

“I knew everything I built would probably leave with me when I pulled away,” Lewis said. “And I didn’t feel good about that.”

So, his wife made a suggestion: How can we stay in Clarksdale, a place we’ve grown to love, and still contribute to youth education?

Meraki Roasting Company wasn’t simply Lewis’s vision. While working at Aggie, he befriended the founder Opening page: A nook inside of Meraki roasting company on Sunflower Avenue in Clarksdale. This spread, clockwise from left: Eugene Wilson, Meraki’s lead roaster; Wilson roasts beans using a coffee roasting machine.

He monitors the integrity of the product using a program on his laptop; A few current blends. Wilson highly recommends the Sunflower Soul.

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of Griot Arts, a grant-funded youth program in downtown Clarksdale.

There, he attended student-driven “town hall” meetings, where students voiced two things: a lack of affordable places to gather, and a need to contribute to their families’ incomes. Meraki was created to aid both.

As most small businesses know, no venture is seamless. Lewis considers Meraki’s current iteration the “2.0” version. The first was a community garden.

“It looked good on paper,” said Lewis. “But students need consistency and predictability. And working in agriculture is anything but consistent or predictable.”

Next, Lewis and the Griot team theorized a coffee shop. How could they offer youth a space to connect?

How could they provide them job opportunities or prepare them for careers? And how could they pay for it?

Much of what Lewis and the Griot team puzzled out required humility. At

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first, they thought Meraki could sustain itself.

That idea quickly dissolved. They’d need donors.

Once pay is divided and business costs are covered, Lewis says the not-for-profit shop breaks even.

Individual donors and grant funding — both state and federal — comprise 50% of Meraki’s revenue.

The other 50% is generated organically.

On a granular level, the cafe functions as a ‘practical learning environment,’ where roughly 30 students per year complete a 16-week career readiness program. A cafe manager hosts weekly meetings with each student, helping them identify and measure their goals. They earn a stipend for their involvement.

“As you build their confidence, you’ll see that their weaknesses start to kind of fall away,” Lewis said. “Then they then have the margin to focus on how to strengthen them.”

Meraki students tend to express interest in nursing, teaching or barbering post-high school, Lewis noted. It’s not that these professions are more appealing than others. They’re more apparent, especially if the student faces a barrier to resources or capital. This begs the question: Who is deserving of a dream? What would an equal-access world look like?

“I keep talking about opportunity,” Lewis said.

“But how do you know what you’re good at, unless

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you’ve tried something?”

Ultimately, the program is about connecting students with resources that can help execute their ideas. It’s also about understanding barriers they may be up against.

Lewis remembers one student in particular who struggled with job retention because of anger management issues. He worried the student hadn’t made progress, until the teen disclosed that he took a pause to smoke in the bathroom instead of yelling at a customer. Cigarettes aside, Lewis was proud his student learned when to step away — and that he did.

“He didn’t come out of [Meraki] being the mainstream, idyllic version of what an excellent employee should be. But he grew,” Lewis said. “He self-reflected. You can’t ask for anything more than that.”

The shop’s lead roaster, 25-year-old Eugene Wilson, credits the 16-week program for easing the weight of his depression. Prior to Meraki, Wilson hadn’t left his house in a year.

“Eventually, all my friends just gave up on trying to get me out,” Wilson said. “But I had one friend, every single day, who would come over. He brought me [to Meraki], and they just so happened to be hiring. So I gave it a shot. And ever since then, I’ve been coming outside.” M

This spread, clockwise from left: The coffee counter; Goods from Meraki’s Artisan Collective. Students created most of this work; The Artisan Collective’s full display; Markus and Roger read by a window. Markus and his cohort, Alonzo, formed Clarksdale’s first community gaming league, the Delta Knights Gaming and Content Creation. With Meraki’s support, the group sells coffee beans to fundraise; Local artwork fills the shop.

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Thank You

We appreciate your continued support of our Future Influential Women scholarships.

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empower and support women in North Mississippi.

After enjoying a meal together, the program began by recognizing all who were nominated by the public as influential women.

From those nominations, 14 finalists were selected by an independent panel and recognized for their influence in the community they serve. The overall Influential Woman of the Year was Rashni Barath (page 68).

Aundrea Self of WCBI was the emcee and Judge Sharion Ayecock was the keynote speaker.

In addition to recognizing influential women, Mud & Magnolias and Barnes Crossing Auto Group partnered to present two “Future Influential Women” scholarships. One to Oxford High School senior Emory Barrios (page 69) and one to Mooreville High School senior Emily Martin (page 70).

Mud & Magnolias’ Influential Women 2021 luncheon was hosted on Thursday, September 30 at The Hub to recognize,

2021

principal at Carver Elementary School in the Tupelo Public School District, where she meets the needs of students, staff, parents, families and her community.

Christy is an educator of 28 years, and was named the Tupelo Public School District Administrator of the Year and First Congressional Administrator of the Year.

She is a National Board-Certified Teacher, a member of Delta Kappa Gamma and a member of the Early Childhood Coalition.

CHRISTY CARROLL is the

of the Oxford Community Market. There, Betsy focuses on programs that make healthy, local food accessible to all. During the pandemic, she provided over $8,000 in market fresh produce vouchers for families and seniors to access food. She also established a neighborhood garden and weekly outreach program, delivering over 3,000 pounds of fresh food to The Pantry, which supports WIC and senior shoppers.

BETSY CHAPMAN is the director

nurse with the North Mississippi Medical Center Cancer Care, where she establishes rapport and trust with oncology patients.

She provides comfort, support and advocacy for patients and their families.

Amanda also volunteers at Camp Bluebird, a special camp for cancer survivors, and administers COVID-19 vaccinations.

AMANDA COBB is a physician

Director of the Link Centre, where she develops and implements services that support the arts, equality, social service, health and welfare in Northeast Mississippi. Melanie is the president of the Tupelo Arts Council. She also volunteers with Tupelo Pride, Pride Resource Center of North Mississippi, Mississippi Humanities Council, Equality Mississippi and the ACLU, to name a few.

MELANIE DEES is the Executive

assistant superintendent for the Union County School District, where she serves as a curriculum director, a liaison for compromised children, a professional development coordinator and a grant writer, to name a few. She is a member of the Mississippi Professional Educators, National Association of Elementary School Principals and the Excel by 5 director.

Outside of work, Windy participates with Kiwanis, Pilot club, Delta Kappa Gamma and the Union County Leadership Academy.

WINDY FAULKNER is the

is the owner and interior designer at MODA designs in New Albany.

She works with both residential and commercial interior design in locations across the south. Emily has been featured on Mississippi Magazine’s “M list” twice. She is on the design committee for Hillcrest Baptist Church, is a member of the New Albany Garden Club, and serves the New Albany Main Street Association. Emily is the chairman and founder of the Robert Clayton festival.

EMILY ROBERTS FORMAN

JENNIFER KING is the Library Media Specialist at Shannon High School, where she manages the high school library.

During her career, she initiated the Little Free Library in Shannon and created a library club for students. Jennifer is on the selection committee for Magnolia Children’s Choice Book Awards and lead librarian for Lee County School District’s Professional Learning Community. She serves as a mentor for new teachers and is a member of Mississippi Professional Educators, Delta Kappa Gamma and West Jackson Street Baptist Church. She also volunteers with Eight Days of Hope and TupeloCon.

the Customer Implementation Pilot for LeadSimple. She offers solutions, ease of doing business, and positive experiences for customers. Previously, Quincy has volunteered with Traceway Retirement Community in Tupelo. She currently volunteers with the Saints’ Brew hot meal program and Calvary Baptist Church.

QUINCY KNOWLTON is

Theatre Arts Director for Tupelo Middle School, where she teaches general theatre.

She directs a competition team called Disciplines of Theatre (DOT). Marley is president of the Pied Piper’s Players and co-founder of Tupelo’s improv troupe, West of Shake Rag. She volunteers her time to the Mississippi Thespian Leadership Team, Mississippi Association of Educators, Tupelo Community Theatre and the Link Centre.

MARLEY MAHARREY is the

grade gifted education teacher and bus driver for the Tupelo Public School District. She creates lessons that are engaging, enriching and rigorous. Dana has been in education for 25 years and was named as Shannon Elementary’s Teacher of the Year and nominated as a Teacher of Distinction. She is also a National Board-Certified Teacher and member of the Mississippi Association of Educators. She is also president of the Tupelo Alumnae Chapter of Delta Sigma Theta Sorority, Inc.

DANA MCGINISTER is a fifth-

BRITTANY O’ROURKE is the Children’s Pastor at Hope Church. In this role, Brittany plans all events, programs and activities for children aged 5-11, such as Awana Children’s Church, summer programs, camps, festivals and vacation Bible school. Brittany’s adult life has been dedicated to ministry.

TAMARA PHARR is the agency manager for First American Life Insurance Services, where she oversees and coordinates the agency. Tamara is a part of Young Agents of Mississippi Association, Independent Insurance Association of Mississippi and Calvary Baptist Church. She also serves as the President of the Belmont Promotional Association, Treasurer of the Belmont Mayoral Health Council and the Bear Creek Festival Coordinator. Tamara also volunteers for the Home Vinson Foundation

is Vice President of Marketing for BancorpSouth, where she develops long-term marketing strategies and solutions. Blakley volunteers with the Red Cross of North Mississippi, Women United of United Way, New Expectations for Women in Mississippi, Hannah’s Hope Adoption Fund and Young Professionals of Tupelo, to name a few.

Blakley was honored as one of The Daily Journal’s Top 40 under 40 and Top 50 Leading Business Women by the Mississippi Business Journal.

BLAKLEY YOUNG

When Rashni Barath moved to Tupelo over 20 years ago, she wondered what God had in store for her family.

Her husband, Navin, is a software engineer, and his job led them to the heart of Mississippi from South Africa, where they both were raised during the inequity of Apartheid.

A former pharmacist and new mother, Rashni was used to being busy: her days spent dispensing prescriptions and playing with her daughter, Binita. She realized, though, that she didn’t understand American culture. So: she volunteered at Binita’s elementary school.

“I figured out that at school, you can volunteer, and you can learn. And that’s what I did,” Barath said. “I volunteered wherever I could, in every school setting. And that became a very important part of my life. It fed my soul. ” Now, Barath’s community service repertoire is well-extended. She is vice president of the Downtown Main Street Association, co-chair of the Japanese Cherry Blossom festival and nominating chair of the Regional Rehab Center Executive board — to name a few projects.

When she speaks of her collaborations, she regards each opportunity tenderly and equally, as if each chance to serve is a precious thing.

Barath also considers volunteer work the link between living in a community and belonging to one. When you give, she says, you feel like you belong. You feel valuable.

“It does not cost anything to help. You don’t have to be rich, you don’t have to be skilled,” Barath said.

“You have something that someone in the community needs.”

For twelve years, Barath has balanced community service with her full-time job. She serves as Branch Manager of Trustmark Bank’s Fairpark location, where she ensures everything runs smoothly for customers.

Once she’s off the clock, she goes for a run.

In fact, Barath has completed seven marathons, and more recently, an ultra-marathon. What’s kept her interest in the sport is the community.

“I made a whole bunch of new friends through running, and it was incredible,” Barath said. “Before I knew it, I was at 36 miles.”

The 46-year-old’s life is a sum of parts, each crafted with others in mind. Whether running, reading to children or planning events for the city, she sees the town as a way to build a diverse community — on that is “safe, cohesive and inclusive.”

“This town has been so welcoming. So warm,” Barath said. “People genuinely care, and that is very endearing to me.”

WOMAN OF THE YEAR 2021, RASHNI BARATH

Storytelling comes naturally for Emory Barrios. Her ever-observance isn’t a highlight of her nature: it’s the foundation of it.

The Oxford High School senior boasts an estimable 3.98 GPA and 27 ACT score, which isn’t surprising if you meet her. She emulates a keenness of spirit, a sensitivity to the human condition familiar to few. She channels these qualities into her school’s broadcast journalism program, where she produces a student-led, open-ended talk show called “Conversations.” Her favorite episode explores the male image.

“I really enjoyed hearing guys talk about their stance on stereotypes and things they feel like they have to live up to,” Barrios said. “It was very eye opening.”

Any storyteller knows tension is crucial to narrative. When she inevitably faces challenges, she remembers her agency.

“For the good and bad moments, I think, ‘This too shall pass,’ that nothing is forever, nothing is permanent,” she said. “Unless you want it to be. There’s also a lot of power in your own choices.”

And Barrios chooses to be driven. The wide-eyed dreamer hopes to obtain a film degree from Nashville’s Belmont University and choreograph dance routines for troupes worldwide. She hopes to be accomplished in her passions, to be satisfied in her work, to be happy.

Barrios feels most satisfied when advocating for others who are silenced. To her, this is the work of being an influential woman.

“It means carrying on the legacies of the great women before you,” Barrios said. “It’s understanding that every woman is someone’s mother, sister, aunt or friend. You can make a difference - not just in one community, but in the world.”

Barrios advises younger women to be courageous enough to take risks, but wise enough to take time. She knows no one really has anything figured out, and that taking care of yourself along the way is what counts.

“Take risks, take chances and don’t live with regrets,” She said. “Your happiness at the end of the day is something very important. Remember to put yourself first sometimes, because at the end of the day, you’re going to be with yourself in the long run.”

FUTURE INFLUENTIAL WOMAN SCHOLARSHIP WINNER, EMORY BARRIOS

If you’re lucky enough to meet Emily Martin, you’ll quickly realize her humility.

Though the Mooreville High School senior boasts a 4.22 GPA and a 26 ACT score, she’s more concerned with character than achievement.

Martin believes influential women encourage others to “be better versions of themselves” for their communities. She makes this mantra vivid by taking root in her own neighborhood: she plays varsity volleyball and basketball, serves as Office of Reporter for her school’s student council and is a member of seven campus clubs.

But Martin finds she’s not just involved — she’s a leader. As the eldest of her friend group, peers rely on her for her take-charge spirit and easy guidance, and as an aunt, she’s compelled to set an example for her nieces and nephews. Her Christian faith colors her this confidence.

“That’s what gives me hope and peace to go through every day,” said Martin. “I want to be able to help others and give them the shirt off my back. That’s what I want to be known for.”

Post-graduation, Martin hopes to major in nursing. She’s unphased by the grit and gumption nursing requires, but mostly sees the profession as an avenue to help others.

“Right now, what I can learn is in textbooks,” Martin said. “But being able to get my hands dirty and help people — that’s what I’m excited for.”

As she sets her sights on all the near-future will entail, she holds close the wisdom of women like her mother, someone who is “strong willed” and “can do anything.”

“She doesn’t let anybody stop her,” said Martin.

As for the legacy she hopes to leave young women, she petitions this: be fearless.

“Don’t be scared. Image isn’t everything,” she said. “It’s what’s in your heart that matters. It’s the people that love you that matter.”

FUTURE INFLUENTIAL WOMAN SCHOLARSHIP WINNER, EMILY MARTIN

a Frazier

Christmas story and photos by LINDSAY PACE

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W

hen Memphis “city-slicker” Tammi Frazier was in her twenties, she knocked on a woman’s door.

“Would you want to sell your house?,” she asked.

“No,” the Corinth resident replied. “But I’d love to show it to you.”

The commanding white home was a 1906 George Franklin Barber. Barber, a late American architect, was known for selling mail-order blueprints of Queen-Anne style homes during the Victorian era. When Frazier walked by, she didn’t think about what it would be like to live there. She thought about what it’d be like to decorate it for Christmas.

The holidays have been close to Frazier’s heart since she was a little girl. She remembers visiting The Enchanted Forest Festival of Trees, a downtown Memphis light show “bigger than life.”

Now, Frazier and her husband, Randall, prepare a drive-by light show for the city right

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on their front lawn — the home Tammi once asked if she could buy.

The display is inspired by the ABC network’s show “The Great Christmas Light Fights,” which intrigued Randall, an orthopedic surgeon who studied engineering.

Their first Christmas show included singlestrand white lights and 25 channels, or areas of customization. Now, in their fifth year, possibilities are infinite. They will use pixelated string lights and 30,000 channels.

“The programming logic became exponential,” said Randall, “Instead of programming 50 [lights] at one time, you have to program each one of those 50 lights at each particular millisecond during the show.”

Passersby can dial into 98.9 FM to listen to music synchronized with the lights. The Fraziers even include a 20-foot mega-tree and a pixel-panel screen with animated characters, which are included in packages Randall purchases from light-show programmers.

Opening page: The Frazier’s home in Corinth. This spread, clockwise from left: Tammi began a nutcracker collection years ago.

She jokes she limits herself to one room of them; A bowl of Christmas ornaments decorates a living room console; Tammi is part of a trio of women who encourage local business to decorate for Christmas; Lights atop a church Tammi and her friends strung.

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Using his own basic programming skills, Randall decides where certain sequences will occur on their lawn, or which colors will display. When the programming is done, he sends it to a small single-board computer called a Raspberry Pi, which runs the show automatically.

All four Frazier children participate in some way, whether they help wrap light strands or pass out hot chocolate. One Frazier even recommended they begin a food donation drive for Corinth’s animal shelter.

“God bless the neighbor across the street,” said Tammi.

“He’s very tolerant of traffic during the holiday season. He let us park our pickup truck in his driveway and with it, Christmas lights. People could drop food for animals in the back.”

The Fraziers enjoy what the show means for the community, especially the children who believe in magic.

But mostly, Tammi feels a responsibility to share her home with others.

“It’s such a beauty,” Tammi said, “And I feel like we’re just the caretakers for a time. Hopefully somebody after us will love it as much as we do.”

The inside of the Frazier home is just as spectacular.

During the holidays, each bay window is filled with a Christmas tree. Every room is trimmed with garland, every crevice flocked and spirited.

Even beyond the holidays, the home is unusual in nature.

Mahogany and oak create a warm, cherry-red palette.

Ornate fabrics replace traditional wallpaper. Vintage tiles line the fireplace.

“I’ll walk into a home now that’s all neutral and white, and I’ll just feel so calm,” Tammi said. “Then I come back home, and my house looks cluttered, because it’s got all these colors. But I just think it’s what the house demands.”

When Tammi isn’t at home decorating or passing out warm drinks to light-show visitors, she’s probably on a rooftop downtown. Alongside close friends Angela Avent and Christy Burns — Corinth main street director and tourism director, respectively — Frazier lights downtown in color.

The trio began this venture three years ago, but they weren’t exactly met with yeses from city officials.

“All of them are very much like me in that they don’t take no for an answer very well,” Frazier said.

They purchased string lights and a spool of sockets before they were given permission to decorate. Once they were in the clear, Alcorn County Electric provided power, and business owners were thrilled to donate their rooftops.

The women started “shimmying up holes like Santa Claus.”

Tammi and the crew begin decorating each October,

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when “everyday feels like December 24th.”

They must prepare lights in time for the Corinth Christmas parade in November and downtown’s holiday open house event — no small feat, when some buildings are 150-feet long. That’s why the fire department offers them use of their bucket trucks.

Perhaps their biggest surprise, though, came last year, when the mayor asked if they could leave lights up until February. He thought it would boost morale during the isolation of COVID. “People loved them. The mayor said, ‘It’s the first thing that’s ever happened in the town that I’ve gotten all positive feedback on,’” Frazier recalled.

Apart from the camaraderie, the holidays are a way for Tammi to connect with her husband, children and community. They ease the strain of empty-nesting. They energize her. They give her purpose. But most of all, through bulbs and pixels, the holidays bring her electric bursts of joy. M

Previous page, top to bottom: Tammi’s Christmas village collection is one of her prized possessions. Most pieces were given to her by her husband or late mother-in-law; Each year, the Frazier’s run a donation drive outside of their light show; Gingerbread houses in an inset kitchen cabinet. This page, counterclockwise: Tammi and Randall; A scene from her Christmas village collection; the bar inside their home is decorated for a holiday celebration.

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HOLIDAY gift guide

a special advertising section

For someone who wants to sparkle

Reed’s Department Store in Tupelo & Starkville: great selection of jewelry & prices

For the Handyman

Grisham Wholesale in New Albany: Klein tools, starting at $22.99 a special advertising section

For a Brighter, Whiter Smile

Main Street Family Dentisty in Tupelo: Zoom! Teeth Whitening, prices upon request

For the Family

Shoe & Boot Outlet in Tupelo: Ariat Boots for men, women & children, prices upon request a special advertising section

For the Chic Woman

Southern Charm in Baldwyn: Earth Grace jewelry, starting at $27

For the Host or Hostess

Heir by CK in Tupelo: wine racks, candles and much more, prices upon request a special advertising section

For the State Fan

The Daily Journal in Tupelo: MS State National Championship book, $15

For the Crafty

Varsity Vacuums & Stitches in Tupelo: Brother Sewing and Embroidery Machines, sew affordable a special advertising section

For the Homebody

Stagg’s Interiors in Tupelo: Soaps, detergents and fragrances, $10 to $42

For His Stocking

Westside Hardware in Tupelo: Case pocket knives, prices upon request a special advertising section

For the Sentimental

Tupelo Trophy in Tupelo: Custom hand towels, $12 including printing

For Her Stocking

Way-Fil Jewelers in Tupelo: Bar necklaces in sterling silver, yellow or white gold, prices start at $99 a special advertising section

For the Fashionista

Xtreme Tan in Baldwyn, Victoria Lynn jewelry, starting at $28

For the Adventurer

Core Cycle & Outdoor in Tupelo & Oxford: Men and women’s Blundstone boots and HOKA sneakers, $110-$130 a special advertising section

For Anyone on Your List

Heir by CK in Tupelo: a variety of stylish items, prices range from $30 to $575

For the Forever Young

Main Street Family Dentistry in Tupelo: Botox, prices upon request a special advertising section

BUYER ’S GUIDE

Publish your engagement or wedding announcement in The Daily Journal Submit your engagement or wedding announcement online at djournal.com.

Click on “all sections”.

Then, click the drop down arrow on announcements. Finally, click submit bridal announcements.

Submissions include a photograph.

Multiple sizes available with prices starting at $110.

For questions, email teresa.mcdonald@ journalinc.com

BUYER ’S GUIDE

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Mud&Mag | DIY

Build-Your-Own gingerbread home

by LINDSAY PACE

Many families purchase gingerbread kits from big-box stores, but did you know they’re simple to make by hand? We created a structurally sound dough, a sugar “hot glue” to secure your work and a buttercream that will hold its shape all season long. Not to mention, we’ve designed a cute cottage template you can print.

Head to mudandmagnolias.com for more.

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