Mud & Magnolias May 2018 by Journal Inc

Mud&Magnolias October. November 2013 May 2018

The Travel Issue

Laurel • New Albany • Barn Quilt Trails

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Contents

Mud&Magnolias

pg. 12

pg. 35

pg. 40

pg. 68

Features Editor’s Letter pg. 10 Recipes pg. 26 For this month’s recipes, we went international. With recipes from all over the globe, you can travel without leaving your kitchen. Camera Strap DIY pg. 29 Photos are the best souvenirs, so update your camera and travel in style with a handmade macrame camera strap. Downtown New Albany pg. 47 Perfect for a day trip from anywhere in North Mississippi, New Albany boasts Southern charm and plenty of activities.

Cooking as a First Language • pg. 12

No matter where you’re from or what language you speak, food is universal. That’s where Cooking as a First Language comes in.

Like Mother, Like Daughter • pg. 35

Maria Tucci-Hughes and Judy Tucci have come to find that although being mother and daughter means they’re inevitably cut from the same cloth, their differences shine through their art.

Home Away From Home • pg. 40

A love for their hometown of New Albany led Elizabeth and Braxton Coombs to purchase a 1938 bungalow in the heart of the town.

Laurel • pg. 68

As the backdrop of HGTV’s “Home Town,” Laurel has become more than just a small town for fans of the series.

Barn Quilt Trails pg. 52 Vibrant barn quilts dot North Mississippi landscapes. We rounded up some of the most colorful patterns in Caledonia, New Albany, Columbus and Starkville. Mississippi in NYC pg. 61 Five Mississippians who now call the Big Apple home share their takes on the city that never sleeps. Living Abroad pg. 74 Tupelo High School graduate Mollie Bradford tells us what she’s learned during a semester spent living in Bilbao, Spain. mudandmag.com

Editorâ&#x20AC;&#x2122;s Letter

I remember reading a story in my early 20s featuring people presumably nearing the end of their life. It sounds morbid, I know, but the point was to have them give age-old wisdom in hopes it would give others some perspective and guidance. One thing almost every one of them said was to travel more. Some talked about specifically traveling before marriage and children. Some talked about the importance of traveling with your children. But the one resounding message from them was to get out there, explore different areas and cultures and don't let time, money or lack of energy deter you. Now, I'm as frugal as they come and I certainly understand being on a budget, but the beauty of this world is that I can drive 2 hours and explore a city totally different than the one I live in. This issue is one of exploration. If you need to stay put geographically for the time being, there are cooking classes in Tupelo to transport you to another country (pg. 12). If you only have time for a day trip, New Albany is a quaint town with it all (pg.47). Laurel is hot on a national radar and it's perfect for a quick weekend trip (pg.68). And if you have been itching to hop on a plane and head north, we have a NYC guide written by North Mississippi natives who are now locals of the Big Apple (pg.61). Fun fact: Kerry Coke helped me get Mud & Magnolias off the ground in 2012. She now lives in New York with her daughter and their city guides are on page 64. I hope this issue inspires you to get up and get out there. I'm pretty sure when you are at the end of your life and look back, you won't regret it.

If you have any thoughts about this issue, please email me at editor@mudandmag.com.

Over at mudandmag.com: Shop our style: Our online store features T-shirts, coffee mugs, digital prints and dish towels with art and designs by local Mississippi artists. Check out our video of the Cooking as a First Language Bangladeshi class (pg.12). + narratives, videos and extended photo galleries

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Cooking as a First Language By Cristina Carreon

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See a video about Cooking as a First Language classes at mudandmag.com.

hen Lauren McElwain moved to Tupelo a few years ago, she didn't know there was a microcosm of women of different cultures right outside her new backyard. It is easy to wonder about the cultures of the women in front of you in line at the coffee shop, next to you at yoga class or pulling up McElwain behind you in the carpool line at school. It may be pozole verde hominy soup from Mexico or a noodle dish with eggs and veggie khichuri cooked in a dorm room in Bangladesh during medical school, food means something different to each of us. Food can wrench you back to a forgotten memory, reacquaint you with your own cultural heritage or bring you close to loved ones and new friends. So it should be no surprise that those who love to cook also love to share their cooking stories with others. The Cooking as a First Language classes started after McElwain began attending English as a second language classes at First Baptist Church Tupelo in early 2017. The cooking lessons are typically hosted at the Wellness Center in Tupelo, and to keep attendees entertained while they wait for food to be cooked or ingredients to be prepped, the group has developed a means of learning about cuisines between those periods of waiting. At the class, a packet is provided for attendees with the recipes and further information about ingredients used in them. Emily Williams started coming to the classes as a "date night" option. Williams’ father was a chef at Nestle and her

mother loved mixing up experimental concoctions in the kitchen at home. “Our family jokes that my father spent so much time becoming a chef and working with Nestle, but after my mom’s cooking surpassed his in virtuosity, he relinquished the kitchen reins to her,” Williams said. Williams works behind the scenes at Cooking as a First Language developing cooking lessons, prepping food and setting up the classroom, or just holding McElwain’s daughter Phoebe while her mama works. At a recent class, Williams devised a “spice board” for an Indian/Pakistani class which highlighted spices typically used in those cultures. “While many would know what cinnamon and cumin were, very few locals would be familiar with everything composing garam masala and various curries,” Williams said. Coordinating with Sunita Prasad and Misbah Ullah, Williams came up with a list of frequent spices used in the native dishes, researching how those spices grew, where they came from, what they were used for and what health purposes they might have. Prasad also brought extra dishes of spices to allow the class to see and smell ones not included in the recipes. Since her first class, Williams has learned how to use a wok, make square Japanese omelets, fry samosas and eat with her hands. She has learned Hindi cuisine excludes beef while Muslim cuisine excludes pork. And that while people may be different culturally, they will still open their homes to teach a new friend their favorite childhood recipes. “I love hearing refrains of Spanish, Korean, Arabic, Bengali, Japanese, Portuguese and English mingling and wafting across the sizzle of oil on a frying pan because it embodies what this group means to me: negotiating culture and language to make meaningful connections through the shared enjoyment we derive from cooking,” Williams said. M

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Cooking As A First Language Teacher Profiles + Recipes

unita Prasad Prasad met Lauren McElwain in a yoga class at the NMMC Wellness Center. First, she did a class in her home. She made chickpea curry, roti (Indian bread), cilantro and mint chutney, as well as boiled and sauteed Indian-spiced potatoes and rice. At the second class hosted at the Wellness Center, she made chicken curry, rice and raita, a yogurt and cucumber condiment. Prasad grew up eating with her hands some of the time, soaking up the convivial spirit of a family meal. She enjoys cooking with her kids and friends, and she throws parties and gatherings often at home, although Prasad did not learn to cook growing up. “I grew up in the house looking at my mom and I never learned anything, although I grew up watching her,” Prasad said. In India, after she married, Prasad’s family employed a maid who did the cooking. “In India we have a maid, we don’t cook at home, but here I had no choice, I had to cook, so that’s why I started cooking," Prasad said. "I really enjoy it - trying new recipes and making three meals a day that we always eat at home.” Prasad enjoys taking recipes from her cultural past and enhancing them with her flavor preferences in mind. Her favorites are lentils, rice, black bread and chicken curry. M

Sunita’s Chicken Curry recipe on page 26

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isbah Ullah started cooking after she got married. Her family is Ullah from Pakistan, although she grew up in Canada before living in Tupelo. When she got married, she wasn’t working at the time and realized with some excitement that she had an opportunity to get creative in the kitchen. A passion was born. Ullah became obsessed with The Food Network channel and sifting through cookbooks, but said she learned the basics of cooking more traditional foods from her mother, as well as a few newer recipes from her mother-in-law. Ullah began attending the Cooking as a First Language classes to pick up a few new recipes from other cultures and discovered foods she had never made before. “I started attending these classes because I love trying cuisines from different cultures. I absolutely love sushi and the Japanese class was the first one I attended," she said. "It was also exciting to see that somebody had given Tupelo a platform in which people who may never get a chance to interact on a regular basis were able to get together and share a little piece of their heritage." Ullah taught the appetizer portion of the Indian/Pakistani class. She made vegetable samosas with cilantro, turmeric, cumin seeds and finely diced jalapenos because it is a popular dish in Western culture. She recommends adding chili flakes for folks who want the dish spicier. “What I really loved about the Indian cooking class was that I met new people that I have now become friends with," Ullah said. "This class gave me the opportunity to meet people I was able to build a genuine connection with and I am grateful for that.” M

Misbah’s Samosas recipe on page 26

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Shin

Aki’s Dumplings recipe on page 26 18

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ike many people, Aki Shin learned how to cook from her mother, learning basic skills like making Chinese dumplings. Shin is Chinese and lives with her Japanese husband in Northeast Mississippi. Shin was not particularly interested in cooking until her daughter said she had no idea what to say when asked about her mother’s favorite dish to cook. “When my family came here, I saw some wives bake cakes by themselves and I was envious. Then, I met my first baking teacher, Ryoko Watanabe, who works at Toyota," Shin said. "She gave me two recipes for cake and I did it. If you ask me what makes me crazy, I would say it is learning to cook or bake, but the Cooking as a First Language classes woke me up." Still honing her baking skills, Shin now bakes three or four times a week. She recently baked a roll cake, which is a popular Japanese cake, but the surface cracked. At Easter, she redeemed herself and successfully baked mung bean pastry, which is a Taiwanese-style dessert. Shin joined the cooking classes to communicate with other cooks and show some of her own skills cooking Chinese and Japanese foods. She taught the Chinese Dumpling class at Chinese New Year at her house. “I worked hard and now sometimes I bring good food I have made to my friends because I like to share," Shin said. "I taught the people who were interested in dumpling making at my house and we had a great time. For the first time, it made me realize how hard this was for others to do, no matter how easy it was for a native like me." Some of Shin’s favorite recipes include dumplings and a Chinese dessert of rice balls cooked in boiling water or sweet syrup called tangyuan. “A whole family should sit around the table and eat and talk together, it is a very important thing to me and to our food culture, whether or not the food is good or bad,” Shin said. M

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rma Cubillo grew up in a traditional family in Jalisco, Mexico, where every meal prepared at the family’s home was a special occasion. Cubillo’s family owns the D’Casa Mexican restaurants in Tupelo, which opened in 2002. When Cubillo arrived in Tupelo, she began taking ESL classes at a local church where she met McElwain, who invited her to teach a Mexican cooking class. “All my life I have been surrounded by people who taught me to cook in the same way," Cubillo said. "When I first arrived in Tupelo, I started taking English classes at First Baptist Church, where I met people from different countries. We began sharing the traditional foods from our respective countries in what felt like special occasions, and we fell in love with each dish we shared." Cubillo recalls taking a classic Mexican dessert recipe for flan and adding a twist to it for a gathering of friends, which had disastrous results. “My friends always ask me to bring coffee-flavored flan to our reunions," Cubillo said. "One day a friend of mine gave me kefir grains to make yogurt and suggested that I use them in the flan, that it would make it ‘tastier.’ So I did, and judging by looks on my friends faces, it did not make my flan tastier.” For Cubillo’s Mexican cooking class, she made Pozole Verde, a traditional Mexican hominy soup, chicken tamales with green and red salsas, poblano peppers and cheese, flan and a rice and cinnamon beverage called horchata. “We prepared what you would normally cook for one complete meal in Mexico,” she said. Cubillo said she has loved meeting people from different places and learning new recipes through the classes. “I have learned that cooking unites us as people, far beyond borders or language, and that a good homecooked meal speaks louder than any differences between us,” she said. M

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mi Ueda learned how to cook both Japanese and Chinese foods from her mother. Ueda taught one of CAFL’s first classes on how to make sushi. In Japan she is Ueda a licensed home economics teacher for junior high and high school. In preparation for the role, she learned how to cook French foods in addition to more Japanese and Chinese recipes. Over time, Ueda realized her favorite style of cooking was the one that drew her back to what was familiar, what reminded her of home. "I like to make Japanese food because it looks beautiful,” Ueda said. But not every recipe comes easily to the home cook. “When I try to make sweets, it is difficult to get quantities correct, so I have failed often,” Ueda said. She heard about the cooking classes after a friend invited her to go, knowing Ueda was a proficient cook in her own right. Ueda has since added several new American recipes to her repertoire. "I have learned how to make American foods for the first time in the cooking class, and I like learning about the ingredients that Americans use because they are so different from Japanese," Ueda said. "Since we now live in America, I enjoy learning about American food and culture and am happy to make new friends." But some dishes still bring the home cook back East. Osechi Ryori is a traditional Japanese New Year lacquered box comprised of several treats such as salads, omelettes, meat and vegetable dishes; candied, sweet or pickled treats; and fish cakes. Ueda also enjoys sushi, a seven-herb rice porridge called nanakusa gayu eaten during a New Year feast, and tsukimi dango, or moon viewing dumplings made of rice flour and often flavored with matcha, cocoa, coconut or espresso powders and filled with syrups or redbean paste. Tsukimi dango are typically made for festivals celebrating viewing the moon in autumn. M

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ffat Huq is a licensed doctor in Bangladesh studying to be an occupational therapist in Tupelo. Huq recalls cooking meals in her dorm room with friends between cramming for exams back in Bangladesh. “Most of us had a rice Huq cooker and we cooked literally everything in it, especially noodles with eggs and veggie khichuri, a traditional food mixed with rice, daal and seasonal vegetables, while pulling an all-nighter before an exam,” Huq said. In Bangladesh, Hilsha fish curry is a popular delicacy Huq remembers well, but she hasn’t always had luck preparing in the United States. Once, Huq imported a whole Hilsha fish and invited friends and family over for a special feast. “After cooking the fish curry, despite all my efforts, the fish turned out bitter and smelly because the fish was imported a long time ago and it was kind of rotten, so I ended up cooking chicken curry for everyone that night,” Huq recalls. At the Bangladeshi cooking class, Huq stuck to a few other popular recipes such as polao and beef or chicken curries with daal, a lentil soup with desi spices. “When I taught my first Bangladeshi class, we had a Bangladeshi meal while listening to Bangladeshi songs in the background and everyone tried to eat with their hands just like regular Bangladeshi people,” she said. Huq learned how to cook from her mother and grew up hearing these words of wisdom: A little spice goes a long way. She also learned a few dessert recipes from her mother-in-law and from traveling. In Turkey, she remembers eating doner kebab with her husband, who is a doctor at the North Mississippi Medical Center, and watching the seasoned meat cook on a vertical rotisserie. In Hawaii, the couple dug into bowls of ahi poke, a raw fish salad with spices and sauce that inspired her to make raw fish dishes at home for the first time. “My passion for cooking is linked with my passion for traveling and exploring new cultures," she said. "Since food is a significant part of any culture, whenever I visit a new place I try their cuisine and try to recreate those recipes for my family and friends.” M

Iffat’s Beef Curry recipe on page 28 mudandmag.com

Recipes SUNITA’S CHICKEN CURRY Ingredients: 2 tablespoons canola oil 2 medium onions, finely chopped 1 cup plain yogurt 2 tablespoons fresh ginger, minced 2 tablespoons garlic, minced 1-2 serrano peppers, minced 4 pounds bone-in chicken thighs, skin and excess fat removed 1 tablespoon ground coriander 1 1/2 teaspoons cumin 3/4 teaspoon turmeric 3/4 teaspoon cayenne pepper 28-ounce can whole peeled tomatoes, chopped with juices 1/2 cup fresh cilantro, chopped 1 1/2 teaspoons garam masala salt, to taste Directions: Heat the oil in a wide saucepan over medium-high heat. Add the onion and cook for about 4 minutes, stirring often. Reduce heat to medium and cook onions for 10 to 12 more minutes or until onions are golden brown, stirring often. Add ginger, garlic and serrano peppers and cook for 2 minutes while stirring. Add chicken thighs and cook until they begin to brown, about 5 to 6 minutes. Reduce heat to medium-low and add coriander, turmeric and cayenne. Cook for 2 more minutes, stirring often. Add tomatoes with juices, yogurt, cilantro and about 2 teaspoons salt. Stir well, cover and bring to a boil. Reduce heat and simmer 20 to 25 minutes or until chicken is cooked through. Add Garam masala and stir well. Garnish with cilantro to serve. MISBAH’S SAMOSAS Ingredients: 3 medium potatoes 4 cups vegetable oil 1 tablespoon coriander 1 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon cumin seeds 1/2 teaspoon turmeric 2 tablespoons fresh cilantro 1 cup green peas 1 small jalapeno, finely chopped 26

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samosa or spring roll wrappers 1 egg Directions: Bring a pot of water to a boil. Wash and peel potatoes, then boil them until they are soft. Transfer them to a bowl and mash. Combine coriander, cumin seeds and 2 tablespoons oil in a wok on the stove and fry for a few minutes over medium-high heat. Add salt, cayenne pepper and turmeric and reduce heat to low. Continue cooking for about a minute. Add the potatoes, cooked peas, jalapeno and cilantro to the wok. Stir for about a minute, or until everything is evenly mixed. Transfer mixture to a bowl and allow it to cool. Once cool, place a tablespoon of the mixture on one of your wrappers and fold into a triangular shape. Repeat until all wrappers are filled. Seal each wrapper by folding the edges and brushing them with beaten egg. Heat the remaining vegetable oil in your wok on high heat (there should be enough to fully cover the samosas). Once the oil is hot, fry the samosas in the wok until golden brown. AKI’S DUMPLINGS Ingredients: 4 cups flour 1 cup water 1/2 lb beef minced meat (ground beef) 1/4 bunch of scallions 1 tablespoon freshly grated ginger 1 tablespoon soy sauce 1 teaspoon oyster sauce 1 teaspoon sesame oil salt and pepper Wrapper Directions: Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour and water with chopsticks or hands during the process so you can adjust the water amount if necessary. Then knead the dough for 8 to 10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2 to 3 minutes for a very smooth dough.

Cover and continue resting for 1 hour. Filling Directions: Mix together meat, scallions, ginger, soy sauce, oyster sauce, sesame oil and salt and pepper. Let sit. Dumpling Directions: When the dough becomes soft and smooth, cut in half and knead each half into a round ball. Cut in half again and roll into a log. Divide the log into 1 inch dough pieces. Roll or press it into a thin circle. Place one tablespoon of filling in the center, and press or pleat to seal the dumpling. Move quickly or have someone help you, as the wrappers will dry out fast. Boil a big pot of water, cooking in batches of 8 until they are cooked through, about 3 to 4 minutes. Transfer to a platter and eat. IRMA’S POZOLE VERDE Ingredients: 7 cups chicken stock 2 cups water 4 boneless chicken breasts, halved 1 lb tomatillo, husked and halved 1 small onion, quartered 2 poblano chiles (cored, seeded and quartered) 2 jalapenos, seeded and quartered 4 large garlic cloves, smashed 1/2 cup cilantro, chopped 1 tablespoon oregano leaves salt & freshly ground black pepper 1 tablespoon vegetable oil 3 (15 oz.) cans white hominy, drained Directions: In a large pot bring the chicken stock and water to a boil. Add the chicken breasts and simmer over very low heat until they’re tender and cooked through, about 25 minutes. In a blender or food processor, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped; stopping occasionally and scraping down the side. With the machine on, add 1 cup of the broth and puree until smooth. cont. on page 28>>>

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Recipes Season with salt and pepper. In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over medium heat, until the sauce turns a deep green, stirring occasionally, about 12 minutes. Pour the green sauce into the broth with the chicken. Add the hominy and bring to a simmer over moderate heat, season with salt and pepper and cook just until heated through. EMI’S SUSHI Futomaki Ingredients: 1 sheet of seaweed (nori) 1/2 cup of rice, heaping 2 teaspoons sushi vinegar 1 piece of lettuce 2 tablespoons tuna cucumber, cut into thin strips baked egg, cut into strips 2 pieces of imitation crab Futomaki Directions: Prepare sushi rice, mixing in the sushi vinegar, and cut fillings thinly or into small pieces Place your makisu, or bamboo sushi rolling mat in front of you, and place the seaweed sheet on it. (It has a shiny side and a rough side, and the shiny side should be on the outside when you roll it). Apply the sushi rice to the seaweed sheet, leaving 1 inch uncovered at the top of the sheet. Place the fillings onto the rice. It will be easier to roll if you place the larger ingredients nearest to you. Tuck your thumbs underneath the bamboo mat and place your fingers on the opposite side of the fillings. Be sure that the rice rolls completely over the fillings and there isn’t any sticking out. Grip the bamboo mat and continue to pull it away from you, finishing the rolling process. You have to apply pressure while doing this, but be careful not to add too much pressure. Wait until the seaweed gets a bit softer, allowing the roll to seal. Cut into eight pieces. Temari Sushi Ingredients: 1/2 cup rice, heaping 2 teaspoons sushi vinegar 3 pieces smoked salmon 28

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baked egg, cut into thin strips broccoli, for decoration lemon, for decoration Temari Sushi Directions: Prepare sushi rice, mixing in the sushi vinegar, and cut toppings. Place topping, like smoked salmon or strips of baked egg, on a piece of plastic wrap in your hand. Place a scoop of rice on top. Shape the sushi into a ball, twisting the plastic wrap. Once it is in the proper shape, unwrap the plastic wrap. Uramaki Ingredients: 1/2 sheet of seaweed (nori) 1/2 cup of rice, heaping 2 teaspoons sushi vinegar 1/2 avocado, sliced 2 tablespoons tuna 6 pieces of smoked salmon Uramaki Directions: Prepare sushi rice, mixing in the sushi vinegar, and cut fillings thinly or into small pieces. Place plastic wrap on your makisu, or bamboo sushi roll, so the rice doesn’t stick to it. Place the seaweed sheet on the bamboo mat horizontally, rough side facing up on the mat. Apply the sushi rice with gentle pressure, covering the sheet completely. Flip the seaweed sheet over, and place the desired fillings on the center of the sheet. Once your fillings have been placed, tuck your thumbs underneath the bamboo mat and place your fingers on the opposite side of the fillings. Roll your mat and the seaweed towards your fingers and apply pressure. Be sure the rice rolls completely over the fillings and there isn’t anything sticking out. Grip the mat and continue to pull it away from you, finishing the rolling process. Make sure that you tuck in each end of the roll. Cut into six pieces. IFFAT’S BEEF CURRY Ingredients: 2 pounds boneless beef stew meat 1 cup onions, coarsely chopped salt, to taste 1/2 cup cooking oil 2 teaspoons fresh ginger, chopped

Emily Williams, left, and Misbah Ullah 8 cloves garlic 14 ounces potatoes, cubed 1 1/2 teaspoons garam masala 1 teaspoon turmeric 1 tablespoon red chili powder 1 teaspoon ground coriander 1 teaspoon cumin 1 tablespoon lime juice 6 to 7 green chiles brown sugar, to taste 2 tablespoons plain yogurt 1 tablespoon ghee (clarified butter) fresh cilantro, to taste Directions: Saute onions in a medium or large skillet until translucent. Add the garlic, ginger and garam marsala and roast together in the skillet for a few minutes, stirring frequently. Then add the turmeric, red chili powder, ground coriander and cumin and allow mixture to fry for a few more minutes. Next, add the beef and stir to coat it in the spice mixture. Add water to cover the beef and bring to a boil. Reduce heat to low and simmer for about an hour and a half, or until the meat is cooked through. Add potatoes for the last 30 minutes of cook time. Add yogurt, ghee, lime juice and brown sugar and stir well. Once potatoes and meat are tender, remove from heat and stir in green chiles. Serve over rice or flatbread and garnish with cilantro. M

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Like Mother, Like Daughter By Emma Kent

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Maria Tucci-Hughes and Judy Tucci

aria Tucci-Hughes always said she’d never be an artist. That was her mother’s thing, and she was going to have her own thing – as all daughters of mothers must. Fast-forward to present day and Maria’s art hangs alongside work by her mother, Judy Tucci, at the Caron Gallery in downtown Tupelo. “I wouldn’t do it forever because mama did it,” Maria said. “I really did not want to do it because she did it, so I had to make it my own.” Like most mothers and daughters, the two Baldwyn women have found that they’re inevitably similar. But through their art their differences shine. Judy’s introduction to the world of art was not through painting and drawing, but through her parents who were both makers. Her father whittled, and her mother made quilts. “My mother and dad didn’t know what art was,” Judy said. “I guess in some ways they did art, but they didn’t call it art.” When she started classes at Northeast Mississippi Community College, Judy decided she wanted to be an artist. She later taught art at NEMCC for 26 years. She even had

Tucci-Hughes’ abstract work Maria as a student. Now retired, Judy spends her time working in her home studio – an art-filled sunroom furnished with a desk, easel and a thicket of houseplants. Pastels grace every surface, and small pieces of art rest in the windowsills. As the daughter of an artist, Maria’s art education naturally began early. “Mama used to make me go with her on ‘art excursions’ – even when I didn’t want to – because she wanted me to be an impressionist model,” Maria said. So far, Maria hasn’t made her six-year-old daughter, Towns, pose for her. But Towns is already on her way to becoming an artist herself. She even has her own work station in her grandmother’s studio. Now, working on location together has become a cherished mother-daughter activity for Judy and Maria. “We love to go out on location,” Judy said.“You get out there and get to be part of what you’re doing - it’s a wonderful experience.” Maria, a mother and art teacher at Booneville Middle School, said the two don’t get as much time to paint together during the school year.

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They’re looking forward to the summer, when things will slow down and they’ll have more time to work together.

Inspiration

Both Maria and Judy are inspired by natural elements and landscapes, though they differ in their style of work. Judy is more cautious and careful when she works, while Maria admits she’s a bit more spontaneous. Judy works in pastels, creating intricate, life-like scenes. Maria uses oil paints and her work tends to be more abstract, although she has done pieces in a range of styles. “She does the abstracts, but then when she picks up the pencil she gets so realistic,” Judy said of her daughter. “She has a wide range. That impresses me.” Sitting in her living room, which doubles as her own personal art gallery, it’s clear that for Judy, art is more than simply painting or drawing. It’s about capturing life. She can tell a story about each piece – where she found the subject, why she wanted to paint it and how it’s changed since. It’s also about finding beauty in her surroundings. One of Judy’s favorite paintings that she’s done is a watercolor of an old house in downtown Tupelo. Judy happened upon the house one day as it was being worked on. It spoke to her, so she took a photo of it and went home to paint it, capturing it as it was on that particular day. Another piece, a striking portrait of a former neighbor of Judy’s and a young girl, prompts Judy to tell a story detailing the man’s house and wife. Through the one image she’s created, she can see his whole world.

Tucci-Hughes’ painting, and her daughter Towns’ painting

“I don’t get as attached to them as mama does,” Maria said. “It’s more about the work for me than the thing.” Maria loves the process of taking an idea and bringing it to life. In her abstracts, she plays with contrast between organic shapes and structures. “That’s always the hardest thing, especially with abstract – you have an idea about colors and structure and all of the elements, but you have to make it come together,” Maria said. It’s about seeing where the process takes her. “It’s freeing as opposed to painting the landscapes,” Maria said. Although it’s the process that draws her in, Maria said her work is still very much grounded in her surroundings and sentimentality. She lives among wide open landscapes, grew up in the rural Pratts community and her husband and son are hunters, so all of those things play into her work. They often bring her treasures from their hunting trips to inspire her paintings. “I like bones. I like to spend time outside,” Maria said. “A lot of the work I do is definitely inspired by nature.” What makes Judy and Maria’s relationship as artists special, Judy said, is the level of trust between them that comes from loving each other fiercely. As mother and daughter, they may not always agree, but they depend on one another in both art and life. “I couldn’t put a piece out if I didn’t have Maria come over and tell me it looked good,” Judy said. “I critique her work, too. We work back and forth like that.” M

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Tucci’s pastel work

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Home Away From Home By W. Derek Russell

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Braxton and Elizabeth Coombs, and their dog Dash

t’s a 320-mile commute for Elizabeth and Braxton Coombs from their jobs in Peachtree Corners, Georgia, to their home in New Albany. Though they may live in Georgia, their true home is in Union County – and that desire to keep their roots in Northeast Mississippi led to their purchase of a 1938 craftsman home last year. “This is our hometown,” Braxton said of New Albany. “We found ourselves in Georgia about five years ago, but we love the area here so we’re back often, which is why we decided to do this little place.” Braxton said after he and Elizabeth got married and started introducing kids and dogs to the equation, it was clear they needed a place to call their own back home. They’re close to their parents, close to where they met at New Albany High School as students and closer to each other more than ever. While it may be their second home, the 1,150-square-foot residence has often been home to more than 50 other guests during 99 nights the past year. After purchasing the house in April 2017, the couple decided to open for business as an Airbnb in conjunction with Braxton’s family’s bed and breakfast in New Albany, The Concord Inn. “We basically camped out here and worked on this thing for five straight weeks, tackling what we could,” Braxton said. Opened in July and dubbed “The Downtown Cottage,”

the two bedroom, one bath house has had lots of traffic from guests across the world, and with a busy calendar, more are on the way. They’ve seen guests from as far away as London and as close by as Tupelo spending some time on the open-air front porch during their stay. The sign out front calls it a “unique Southern experience.” “There’s a big opportunity to revitalize a lot of the houses around here,” Elizabeth said. “So many of them have so much character and it’s a chance to improve the community.” Working on the house, the couple managed to level the floors, give a fresh coat of paint, add support to the attic and reconfigure the kitchen and bathroom, all while breathing new life into the 80-year-old residence. “It had original details that we wanted to keep during renovation,” Elizabeth said. “Original hardwoods, moldings, a butler’s pantry and operable transoms above the doors. On the exterior, we removed the screens on the porch to open it up and fresh paint went a long way. Braxton’s dad even built a couple of Adirondack chairs that I painted a light blue to match the porch ceiling and we added ceiling fans.” Braxton also took to some of his own personal hobbies to add to the design of the house, building benches, vanities and headboards. There’s still more work to be done on the property, as Braxton hopes to do more landscaping in the backyard and mudandmag.com

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work on an original shed that still stands behind the home. But the Coombses aren’t stopping here, as they’re using their Georgia business, Modern Antiquity, to flip other dilapidated homes in New Albany and breathe new life into them as rental properties. “I love being able to come out here and work on a house a week at a time,” Braxton said. “I enjoy the hard work and getting to experience the transformational aspect – taking something someone would write off as an ugly home and absolutely turn it into something that can be beautiful.” Back in Georgia, Elizabeth focuses on the design aspect of the business to work on interior redecoration and revamping, while Braxton came on board a few months back to find real estate to revitalize, both there and in New Albany. The two haven’t looked back since they hit the ground running, making the business a family affair. “This started as a hobby, but Elizabeth’s talent really got us into this because we can do it and do it well,” Braxton said. Having jumped around from New Albany to Starkville and Washington, D.C., to the Atlanta area, Braxton and Elizabeth’s journey and work have led to a home away from home for them and their two daughters Alexandria and Lily – and their dog Dash. “This started as us just wanting our own place, but I feel it’s turned into a pretty great attraction for guests from all over the place,” Braxton said. To learn more about the New Albany Airbnb, visit concordinn.net or call (662) 539-1035. For more information about Modern Antiquity, visit modernantiquity.com. M mudandmag.com

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Downtown New Albany by Emma Kent

here’s a particular brand of Southern charm that can only be found walking along a sidewalk of a quaint downtown. To set the scene: historic storefronts, friendly folks chatting and shopping, and of course, somewhere to eat a delicious meal. In New Albany, that scene lives on Bankhead Street, where restaurants, shopping and history are all on display. And while the downtown area is thriving, there’s more to New Albany if you know where to look.

Park Along the River, Tallahatchie River

OUTDOORS Hit the Tanglefoot Trail for a walk or bike ride. The northern trailhead can be found downtown. The Tanglefoot spans nearly 44 miles south to Houston through the foothills of the Appalachian Mountains in the Mississippi Hills National Heritage Area. You could spend anywhere from 30 minutes to several hours on the trail as there are picnic areas to stop at and numerous small towns to explore along the way. Another New Albany spot for nature-lovers is the Park Along the River. The park features paved walking paths, a playground and picnic areas along the Tallahatchie River just outside of downtown. The park is also home to the annual Tallahatchie Riverfest. THINGS TO DO When we visited earlier this spring we spent time browsing the downtown shops, which include a number of antique stores, gift shops and boutiques. Just a few minutes away from the main drag sits Riverside Antiques. The looming brick building may appear slightly abandoned from the outside, but inside it’s an antique-lover’s paradise.

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They have everything - and I mean literally everything - from vintage signs to furniture to light fixtures and appliances. You may have to do a little digging, but there are certainly treasures to be found at Riverside. New Albany is known for its antique stores, so don’t miss other spots like Bab’s Something Different and ReDesigning Women. Be sure to make a stop at Buff City Soaps to smell the shop’s handmade soaps and beauty products. If you’re lucky, you’ll catch the store’s employees in the process of making soaps and bath bombs. On average, they make around 210 bars of soap every day in-house. Keep your eyes peeled for historical markers throughout the downtown area as you walk, as most of the buildings along Bankhead and Main streets are on the National Historic Register as part of New Albany’s Historic Downtown district. The Union County Courthouse, in particular, features a beautiful domed roof and is currently undergoing a restoration thanks to a grant from the Mississippi Department of Archives and History. Although William Faulkner made his home in Oxford later in life, he was actually born in New Albany. Look for his birthplace marked by a sign from the Mississippi Historical Commission. For more history, try out the Union County Heritage Museum just a few minutes from downtown. Visitors can explore the history of Union County from the prehistoric era to the modern age.

Union County Courthouse

DINING Regardless of where your day trip takes you, you can’t go wrong starting at AC’s Coffee downtown to fuel up for the day. AC’s has all of the usual coffee shop staples plus some original creations. We opted to keep it simple with a cappuccino and vanilla latte. For lunch, we stopped at longtime New Albany establishment George’s. Specializing in fried chicken, George’s menu features classic All-American fare right down to the paper boat the food is served in. While their specialty is chicken, the burgers are also delicious. And definitely spring for one of their homemade milkshakes. Other restaurants worth checking out include The Rainey for a more upscale dining experience, Ciao Chow for a Southern take on Italian fare, Tallahatchie Gourmet, the Vintage Market for sandwiches and Two Sisters Cafe for classic Southern cuisine. If you’re downtown and just need a snack, grab a sweet treat at Sugaree’s Bakery and walk to nearby Cooper Park to see the Coca Cola mural. We enjoyed a break from all of our shopping in this little green space with a Sugaree’s lemon bar. Before leaving town, swing by Stokes Super Market. Most of the store’s items will be similar to your average grocery store, but the produce section boasts unique finds including a wide variety of peppers, dried hibiscus flowers and multiple types of mangoes. Stokes also carries a large selection of Mexican candies and cookies. For foodies and cooks, it’s definitely worth a stop. M

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Barn Quilt Trails Photo essay by Lauren Wood

Perhaps you’ve noticed them around Northeast Mississippi — on barns, buildings and downtown sidewalks. Those vibrant square patterns are called barn quilts, and there are a few different trails in the region. Based on traditional quilt patterns, barn quilts consist of one geometric quilt block design painted onto a solid wood board. Take a drive through Caledonia, New Albany, Columbus or Starkville and you’ll find them, dotting the landscapes with pops of color and local character. >>>>

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Mississippians in NYC What do you get when you ask a bunch of Mississippians turned New Yorkers to share their travel tips for the city that never sleeps? The best guide to the Big Apple ever. Their answers will have you singing “New York, New York” in no time. >>>>

Vicki and Ron Carter

Age: Both are 69 years old From: Vicki grew up in Tupelo and Ron grew up in Ellisville. Both are graduates of the University of Southern Mississippi. Jobs: Retired. Vicki was a musician in the theatre. Ron retired from a career as an executive coach and management consultant. Currently Reside: We moved to the Upper West Side of Manhattan in 1977 and lived there until 1990 when we moved to Maplewood, New Jersey, which is a 30-minute train ride to Penn Station in New York City. We now live in a high rise in East Orange, NJ with fabulous views of NYC. What is your favorite show currently on Broadway? Vicki: “Beautiful” Ron: “Chicago” What is your favorite restaurant for dinner in the city? Vicki: Casa Noona, for happy hour and a meal Ron: Happy hour at Casa Noona (310 West 38th Street) Which tourist attraction is actually worth going to? Vicki: Walk the High Line from the top to the Whitney Museum, with a stop at Chelsea Market. Ron: Horse Carriage Ride in Central Park (The Carousel in the park) and The High Line.

What tips would you give someone traveling to NYC for the first time? Vicki: In the Theatre District, walk west to 8th or 9th Avenues for the best restaurants. Wear comfortable clothes and shoes. Ron: Get a guide book. Take a hop off, hop on bus tour on your first or second day. What do you love the most about NYC? Vicki: The entire world comes together on this small island in terms of restaurants, neighborhoods and art. Ron: The variety of food choices. Favorite season in NYC and why? Vicki: Spring as there is so much energy after any long, cold and dark winter. The trees are beginning to burst with color and there is a spring in everyone’s steps. Ron: Autumn, for cooler temps and foliage A couple of other tips from the Carters: Try seeing something in Queens or Brooklyn. Check the walking tours in New York Magazine and try one.

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Aryn Phillips

Age: 24 From: Olive Branch Job: Intern Architect at Gensler New York Currently resides: Ridgewood, Queens, and has lived in New York for about two years. What is your favorite neighborhood/borough/ area to explore and why? My favorite borough is Manhattan, but I live in Queens and appreciate the separation and contrasting scale of work and home. Chelsea, West Village, and Greenwich Village are my favorite areas to explore because of all of the quaint homes and shops; it does feel very village-like. It’s a different atmosphere from the rest of Manhattan. When someone visits me I always take them to Chelsea to the Whitney Museum on a Friday night (free!) to see a beautiful rooftop view of the city and to walk the High Line. Then, we cap off the day by eating tacos at Chelsea Market.

What is your favorite place to grab brunch with friends? Soco in Brooklyn. A group of fellow friends and creatives here from Mississippi meet quarterly for what has become known as “Mississippi in NYC” brunch. I’m constantly searching for anything that reminds me of home, whether it be food or atmosphere. Soco sells red velvet waffles with chicken! Home, for me, is soul food and fellowship and here you get both. Which tourist attraction is actually worth going to? Central Park. There’s this beautiful moment when you’re walking through a cluster of buildings that block out the sun and you get to 59th Street, and the sky opens up, and suddenly, there are no more buildings and you see Central Park. Inside the park, it almost feels like you’re somewhere else if not for the views of the far away buildings that surround the 840-acre park on all four sides. It was the best planning

move of all time. What is the best off-thebeaten path activity for someone visiting NYC? The Brooklyn Bridge Park near DUMBO. It’s a beautiful park in the Brooklyn Heights and DUMBO area that I don’t feel a lot of first time visitors make it to. There are trails, activity courts, a carousel, piers and the best view of the Manhattan skyline. You can also enter the Brooklyn Bridge nearby. It’s a nice and fresh area to take a walk. What tips would you give someone traveling to NYC for the first time? Get a $31 seven-day unlimited subway pass if you’re staying 4+ days to save money. And plan time to explore and wander. If you only go to the top of one building, go to the top of Rockefeller Center to see Central Park and the Empire State Building. For soul food, try Sylvia’s in Harlem. For thick-cut bacon and pizza, eat at Roberta’s in Bushwick. For BBQ and atmosphere, try Hometown BBQ in Bay Ridge, Brooklyn or Fette Sau in Williamsburg. My absolute favorite wings are at Old Town Bar and Restaurant around Union Square in Manhattan. You might recognize it as the bar that’s often featured in “Gotham” and one of the

oldest bars in NYC. What is your favorite building in the city? The Chrysler Building. Its elegant Art Deco style stands out against the new, homogenous glass skyscrapers that are popping up around the city. What do you love the most about NYC? I love the moments of serendipity that are unique to a place like New York. Every neighborhood is different. You could enter the subway from an area where the buildings tower over you and it feels like a typical, commercial downtown, and by the time you exit five blocks away, the buildings are only three stories and it feels almost residential. One minute it could be an ordinary day at work and the next, that changes. Once I looked out my window at work and James Corden was recording his latest skit with Zendaya, Zac Efron and Hugh Jackman right outside of our office, which is across the street from the Late Show on Broadway. New York can be a hard place to live, but always after long streaks of bad weather or crowds, it surprises you, reminding you of what makes it like no other city, making you feel like anything is possible.

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Brooklyn Bridge

Kerry and Elizabeth Coke

Age: 61 and 24 From: Tupelo Job: Kerry is the executive director, Global Management Strategies, Estée Lauder Companies; Elizabeth is receiving her master's degree in integrated marketing this month from New York University while working for Estée Lauder Companies, Travel Retail Worldwide Currently resides: East Side, Midtown, NY Q: What is your favorite neighborhood to explore and why? Kerry: SoHo. The streets have a quaint feel with great shops, both expected and some cool little boutiques. The Mac Bar is a must-visit with mac and cheese in all varieties. Elizabeth: My favorite area to explore most recently has been soho. There is just something about those cobble stone 64

streets in the middle of the concrete jungle that transport you. SOHO is filled with lots of unique restaurants from hole in the walls to the bougie 5 star Cipriani (Kim Kardashian’s fave Italian spot). The area is filled with beautiful architecture and just has an overall laid back vibe that I love. Q: What is your favorite restaurant in the city? Kerry: BLT – the best steakhouse, right in our neighborhood. Amazing steak, salmon and of course, potatoes. Elizabeth: I’m a major foodie, so narrowing it down to one spot is hard for me. It would probably have to be The Smith. It’s a classic casual American Brasserie with multiple locations throughout the city, each with its own unique personality. There’s not one thing on the menu that isn’t delicious… and I say that with confidence because I’ve pretty much had it all!

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Which tourist attraction is actually worth seeing? Kerry: The 9/11 memorial. It’s a somber visit but really a mustsee. Elizabeth: There are two I always recommend, cheesecake at Junior’s in Time Square, and Top of the Rock. Top of the Rock is always my recommendation instead of the Empire State Building for three reasons: it’s cheaper, the wait is shorter and the view is way more incredible. You can’t go wrong visiting during the day or at night. What is the best off-the-beaten-path activity for someone visiting NYC? Kerry: Explore the Upper West Side. Great everything! It’s a real New York neighborhood. Elizabeth: If you come in the summer, it’s fun to go over to Brooklyn for Smorgasborg. It’s this outdoor food festival that pops up on the shore of the river every Saturday from about April until October depending on the weather. There are also lots of cool places to explore in Brooklyn so if you have time it’s nice to get out of the big city where it’s a little more chill. What tips would you give someone traveling to NYC for the first time? Kerry: Do not leave the airport with one of the guys standing around saying, ‘Need a car?’ Take a taxi. Elizabeth: See everything. Do everything. Eat everything. Wake up early and go to bed late, but don’t be sad when it’s time to leave and you still have not accomplished half of the things on your list, it just means you have to come back! Best views in the city? Kerry: So many – the High Line is a great walk with great views, or pick any rooftop bar for amazing nighttime views. Elizabeth: To get a really incredible view I recommend going outside of the city to Westlight in Brooklyn. This rooftop bar has panoramic views of the city that are unreal. They will absolutely take your breath away at sunset. What do you love most about NYC? Kerry: I love this city. It’s easier to tell you what I don’t like – the subway. Elizabeth: Honestly, I walk down the streets some days and feel like I’m in a movie. Like there is no way this is really my life, because I dreamt about it for so long. I love the energy of the city and the ability to be whoever and whatever I want. This place is filled with unique individuals who aren’t afraid to express themselves. There’s always something going on, somewhere new to explore and I thrive off of the hustle and bustle. There is just something about it that makes me feel alive, like I’m right where I’m supposed to be. M

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Laurel by Carmen Cristo

Although Laurel has recently gained national attention as the setting of HGTV’s “Home Town,” starring locals Erin and Ben Napier, the picturesque South Mississippi town has long been known as The City Beautiful. With its charming main street, resurgence of locally-owned businesses and oak-lined drives, Laurel has all the makings for a weekend getaway. It’s a quick trip from the northern part of the state, and the Southern hospitality that awaits is worth the drive. >>>>

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WHAT TO DO Home Tour Take a drive through Laurel’s historic neighborhoods. There are many beautiful homes to admire in a variety of styles — craftsman, Southern traditional and midcentury. “Home Town” fans will likely be able to spot a few fixer-uppers from past seasons. The Lauren Rogers Museum of Art Visit the Lauren Rogers Museum of Art, surrounded by turnof-the-century homes and towering trees. The museum was founded in 1923 by the Rogers family as a “living monument” to Lauren, the only son and grandson of one of Laurel’s founding families. The museum is home to a variety of collections—art, documents and relics of bygone eras. It also offers educational courses. HAND+made This downtown store combines shopping and making for a unique experience. The shop has items available for purchase as well as a variety of DIY projects you can make on-site. Laurel Little Theatre If you’re lucky, the Laurel Little Theatre will have a show during your stay. It has been creating community through art for 57 seasons. If nothing else, it’s worth it to see the historic building in person. The Shop Co.Work This hip downtown co-working space features a mid-century modern meets industrial vibe. The Shop Co.Work offers members a place to meet, share and create in community. Stop in to admire the building’s exposed brick walls and get a feel for what it’s like to be a local in Laurel. SHOPS TO BROWSE Laurel Mercantile Co. This modern general store is a treasure trove of new and old finds, co-owned by the Napiers. The original Laurel Mercantile closed in the 1930s. In 2016, the “Home Town” couple, along with Emily and Josh Nowell and Jim and Mallorie Rasberry, partnered to restore the building and business to its former glory. With a focus on selling American-made items, you can feel good about shopping at LMCo. Southern Antiques This award-winning downtown shop features home wares, gifts and antiques in a 100-year-old, three-story building. It’s also home to the area’s largest bridal registry. Owner and Laurelnative Andrea Milham uses her design background and retail experience to keep the shop stocked with unique finds and quality products made by local artisans.

Laurel Mercantile

Peddlers’ Junktion For the vintage shopper, this antique and vintage market is a must-see. It’s full of antiques as well as artisan wares and also features an upscale boutique where shoppers can find trendy jewelry and clothing.

photos by Sarah Tyner Southern Antiques

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WHERE TO EAT Vic’s Biscuits and Burger Vic’s is a no-nonsense joint specializing in, you guessed it, biscuits and burgers. If you want a classic Southern blue plate lunch, this is your spot.

Lee's Coffee and Tea

The Loft on Central Avenue The Loft is a dinner-only restaurant in Laurel’s historic downtown with indoor and outdoor seating. They specialize in steak and seafood, but have a range of other menu items from pasta to sandwiches. The Knight Butcher While you might not be able to take the meats home to cook, you can still pick up some local treats from this butcher shop while in Laurel. The Knight Butcher carries everything from honey to soda to salsa. Don’t miss their jerky or fudge, both made in-house. Phillips Drive-In You can’t experience a small, Southern town without sampling their drive-in fare. Phillips is a longtime local staple (known to locals as ‘PDI’) serving the classics — burgers and shakes. Lee’s Coffee and Tea For a pick-me-up, visit Lee’s, located conveniently in downtown Laurel. Lee’s is known for gourmet coffee, teas and their madefrom-scratch soups and paninis. Sweet Somethings Bakery A locally-owned downtown bakery that serves all sorts of sweets. Try their cinnamon rolls and sticky buns, foldovers or traditional homemade cookies. Shug’s Cookie Dough & Candy Bar A bakery and candy store on Main Street specializing in cookie cakes, milkshakes and other sweet treats. WHERE TO REST Wisteria Bed and Breakfast This charming bed and breakfast features antique furniture, comfortable rooms, a sitting porch and an outdoor courtyard.

Shug's Cookie Dough & Candy Bar

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Vic's Biscuit & Burger

Airbnb There are homes all over Laurel to be rented on Airbnb. You can even stay in one of the homes renovated on “Home Town.” For convenient accommodations, look for the listing for the downtown apartment above Sweet Somethings Bakery.

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By JB Clark

Downtown Bilbao, Spain

Deusto University

Bradford

Living Abroad By Mollie Bradford

have wanted to visit Europe for as long as I can remember. Time and time again I pictured myself strolling along cobblestone streets among beautiful buildings, eating exotic food and listening to languages I had never heard before. I vividly imagined its rich history and romantic scenery. I was certain adventure awaited me across the ocean. As evidence that dreams do come true, I have been studying abroad at Deusto University in Bilbao, Spain, for three months with two months left. It is everything I imagined it to be and more. I first fell in love with Bilbao as soon as the plane broke through the clouds to reveal the vibrant green mountains leading to the ocean. My love continues to grow everyday as I wander through the city, learn the culture and meet the people. I go on runs alongside the river through the center of Bilbao, eat pintxos or tortillas de patatas in the old town, and see modern art in Bilbao’s world renowned Guggenheim Museum. I can go on a six-hour hike in the surrounding mountains or take a twenty-minute metro ride to the beach. Even on days when I simply go to class and return home, I am amazed by my surroundings and the newness of the air I am breathing. I arrived to Bilbao two weeks earlier than the semester began to take an intensive Spanish course at Deusto University. My classmates were from Brazil, England,

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Sweden, Slovakia, France, South Korea and Russia, making me the only American in the group. We bonded throughout the course as we compared languages and cultures. I had never been around people so different from me, yet so accepting of who everyone was. At Ole Miss, it’s easy for my classmates and I to live in a bubble. For many of us, our parents and grandparents — and sometimes even further back — grew up down the street from one another or knew each other from their own college days. While I love making these connections with the people I come across at home, it is enlivening to meet so many people from all over with backgrounds completely different from mine. I feel that I have learned more about the world just from conversations with my new friends than I have ever learned before. They, along with my Spanish host family, and simply living life abroad, have further opened my eyes to the wonders and excitement of the world. I could not be more thankful for the opportunity to experience life outside of the routine in which I had grown so comfortable. I have a heightened appreciation for life, people and learning. My semester abroad thus far has taught me how to treasure the differences in the world, and I am excited to see what the next two months have in store. M

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