Mud & Magnolias September 2020

Mud&Magnolias October.

November July 2020 September 2020 2013

football & fashion GAMEDAY recipes

PLAYER Q&A’s

AT-HOME tailgating

SATTERFIELD’S pottery

CONTENTS

24 32

44 41 24

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RECIPES

Whatever your football season may look like this year, these recipes are an absolute must! These bite-sized portions are transportable and oh-so perfect for a tailgate; we can practically hear the fans cheering and whistles blowing – play ball!

COLLEGE BALL AND A PANDEMIC

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IN THE STADIUM

Have you ever wondered what all goes into planning a game day? We did too, so we sat down and chatted with Leah Beasley, Mississippi State University’s Deputy Athletic Director of External Affairs.

ALSO:

KICKIN’ IT AT THE LANGLEY’S

On any given football weekend in Oxford, you can bet Stephanie and Hoppy Langley are throwing a tailgate on their back patio.

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We hit the books to learn how it was in the past, back when the 1918 flu pandemic was rampant, at both of Mississippi’s now-SEC schools.

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SAT TERFIELD POT TERY

This potter knew exactly where he wanted to set up shop, and that’s what he did when he bought a barn on the outskirts of Oxford. This is an overcomer’s story – the story of Michael Satterfield in Oxford.

September 2020

SMIT TY’S MAN CAVE

Brent Smith played for Mississippi State University in the ‘90s, and went on to play for three NFL teams. In his Pontotoc home, he made sure to include a game room, or a man cave, decked out in all of his teams’ gear.

MEET THE PLAYERS

FALL FASHION FOR THE FAMILY

HOW TO TAILGATE FROM HOME

DIY GAME-DAY FIXIN’S BASKET

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ON THE COVER Our tailgating spread, recipes on pages 24-25.

Bring Mud & Mag into the kitchen this month with our video, find it at mudandmag.com.

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all always ushers in a sense of excitement for me. I love college football and cheering on my beloved Rebels each weekend. As the band plays and the team runs on the field, I still get goosebumps just like I did when I was a student.

This year’s football season is going to look different, like most things have in 2020. No tailgating on campus.

Less fans in the stands. No clear direction on whether the season will even make it through all 10 games on the schedule. While there are a lot of unique situtions surrounding the season, I am choosing to still have that same excitement.

Football provides some sense of normalcy for me, and I consider any small glimpse of getting back to what we used to consider routine a win.

Since I will likely be watching the game from the comfort of my couch, I can’t wait to elevate my at-home tailgate with some of the tips from Erin Stubbs and Ellen Thomas (pg. 72). They provide ideas to make your set-up just as much fun as The Junction or The Grove. No tailgate is complete without the delicious recipes starting on page 11. I can’t wait to try the buffalo bites and pigskin sliders.

Whether you are getting dressed up for Vaught-Hemingway or Davis Wade, or you are just sitting in your living room, we have you covered with the hottest fall fashion (pg. 52). If you get out of the house to cheer for the home team, don’t forget your mask.

Whether you are Hail State or Hotty Toddy, I hope this football season gives you something to cheer for.

1242 S Green St. Tupelo, MS 38804 662.842.2611

EDITOR-IN-CHIEF Sarah Brooke Bishop

ASSOCIATE EDITORS Lindsay Pace Kristina Domitrovich

FEATURED SALES CONSULTANTS Leigh Knox June Phillips Nick Boone Angie Quarles Tyler Vuncannon Teresa McDonald Shelley Ozbirn Darla Webb

CONTRIBUTING WRITERS Bobby Pepper

CONTRIBUTING PHOTOGRAPHERS University of Mississippi Archives and Athletic Department Mississippi State University Archives and Athletic Department Associated Press subscriptions@mudandmag.com advertising@mudandmag.com info@mudandmag.com mudandmag.com

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This magazine is a monthly publication of Journal, Inc.

RECIPES

TIME TO tailgate recipes to celebrate the season

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RECIPES Saturday Down South recipe on pg. 24

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RECIPES

Green Chile Dip

recipe on pg. 24

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RECIPES Ultimate Hot Dogs

recipe on pg. 24

RECIPES

Beer-Battered Blooming Onion with Chipotle Dip recipe on pg. 24

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RECIPES Beergarita Cheerio Mounds Blitz recipe on pg. 24 21

RECIPES

Buffalo Bites

recipe on pg. 24

RECIPES Pigskin Sliders

recipe on pg. 26

RECIPES Loaded Potato Skins recipe on pg. 26

RECIPES

Pretzel Bites recipe on pg. 26

Learn how to make these with us! Head to mudandmag.com.

RECIPES

Julep Kick

recipe on pg. 26

RECIPES SATURDAY DOWN SOUTH Ingredients: 1 12-ounce pale lager beer, such as Corona, chilled 1.5 ounces silver tequila .5 ounce grenadine Ice, as desired Directions: In a pint glass, pour grenadine and tequila. Add ice, then top off with a chilled beer. Garnish with a lime wedge.

GREEN CHILE DIP Ingredients: 1 4-ounce can of mild green chiles 1 4-ounce can of hot green chiles 1 cup mayonnaise 1 cup sour cream 2 cups pepper jack cheese, shredded 1 cup low-moisture mozzarella cheese, shredded 1/2 cup + 2 tablespoons parmesan cheese, shredded 1 teaspoon Worcestershire sauce 3/4 teaspoon salt 3/4 teaspoon pepper 1 tablespoon olive oil 1 cup onions, diced 1 teaspoon garlic powder Directions: Preheat the oven to 375 degrees. In a medium saucepan on medium heat, add the oil and onions to the pan. Add a pinch of salt and the garlic powder, and stir occasionally until translucent, about 5 minutes. Transfer to a large bowl. Remove visible chile skins from the cans, then transfer chiles to the onions (including the juice from the can). Add in all remaining ingredients (reserving 2 tablespoons of parmesan cheese), and stir until well combined. Transfer to a greased 9x9 casserole dish, and sprinkle with remaining parmesan cheese. Bake uncovered for about 25 minutes, or until the cheese is golden and the dip is bubbling.

ULTIMATE HOT DOGS Ingredients: 1 12-ounce lager beer 6 bratwurst hot dogs 6 brioche hotdog buns Suggested toppings: Hot Summer Dog - Grilled corn - Cotija crumbles - Jalapeno slices - Chopped cilantro Smothered Southern Dog - Baked beans

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- Diced yellow onion - Mustard - bacon Wannabe Slaw Dog - Shredded carrots - Chopped cilantro - Pickled onions - Sriracha mayo For the Sriracha mayo: 1/2 cup mayonnaise 1 1/2 tablespoons Sriracha Pinch of salt

your hands to open the onion more, filling the crevices with more batter. Once the oil is about 375 degrees, gently place the onion cut-side down into the oil (use a heavy-duty spider or frying basket for this). Fry for about 2 minutes, until golden, before turning over and frying on the other side for another 1 1/2 minutes. Remove from fryer, and place on prepared paper towels to absorb excess oil. Place in the center of a plate, use a cookie cutter to remove the stem of the onion and serve with the dipping sauce.

Directions: For the Sriracha mayo: In a bowl, combine all the ingredients; taste, and add more Sriracha as desired for more heat. Boil brats in lager (or water, if preferred), then grill to preferred charring. Place in buns, and top as desired.

BEERGARITA BLITZ

BEER-BATTERED BLOOMING ONION WITH CHIPOTLE DIP Ingredients: 2 large yellow onions Vegetable oil, for frying For the chipotle dip: 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon fresh lemon juice 1 1/2 tablespoons prepared horseradish 1 1/2 tablespoons ketchup 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon cayenne For the dredging: 2 cups AP flour 1 tablespoon cumin 1 tablespoon paprika 1 teaspoon salt 3/4 teaspoon pepper 3/4 teaspoon garlic powder 1/2 teaspoon Italian seasoning 2 cups beer Directions: For the chipotle dip: In a medium bowl, combine all the ingredients and stir.

Store in the refrigerator until serving. Begin preheating the oil in a large high-sided pot.

For the onions: Cut about 3/4 inch of the tip off the onion, and peel the skin off. Trim the roots if needed, but do not cut this end; with the root-side down, carefully cut the onion into eight wedges, not cutting all the way through (pulling back with about 1/2 inch left before going through the onion). Repeat with remaining onion. Gently push the onion wedges open, and let them sit while preparing the dredging. For the dredging: In a large bowl, combine all the dredging ingredients. Mix well. One onion at a time, place it cut-side down into the dredging. Use

Ingredients: 1 cup raspberries 1/4 cup water 1 teaspoon sugar 1 lime, juiced 1 12-ounce beer 2 shots tequila Ice Directions: Blend together water, sugar and raspberries until completely smooth.

Strain purĂŠe into a small pitcher. Combine remaining ingredients in the pitcher, and stir. Salt the rims of two rocks glasses if desired, pour over ice and garnish with a lime wedge.

BUFFALO BITES Ingredients: 1 head of cabbage 1 1/2 pounds chicken breasts 2 eggs 1/4 cup milk 3/4 teaspoon salt 3/4 teaspoon pepper 1 cup plain bread crumbs 1 cup panko Ranch for dipping For the sauce: 1 cup + 2 tablespoons hot sauce 1/2 cup unsalted butter, melted 2 teaspoons garlic powder Directions: Preheat the oven to 450 degrees, and grease two baking sheets.

Trim the chicken, removing any extra fat or tendons. Cube into roughly one-inch pieces.

In a bowl, whisk together eggs and milk.

On a large plate or low bowl, mix together the bread crumbs, panko, salt and pepper.

Transfer the chicken to the bowl with eggs and milk, and make sure each piece is well coated. Remove pieces about five at a time, and transfer to the breading station. Press the breading into the chicken to ensure it’s well coated. Transfer to a baking sheet, and

RECIPES repeat with remaining chicken – don’t overcrowd the pans. Bake for 10 minutes, then flip and return to the oven. Bake for an additional 10-12 minutes, or until cooked thoroughly and golden. In the meanwhile, mix together the butter, hot sauce and garlic powder in a large bowl. When the chicken is done cooking, transfer to the bowl and gently mix until every piece is well coated. Serve with a side of ranch.

PIGSKIN SLIDERS Ingredients: 1 sheet Hawaiian rolls 1/2 cup butter 3 tablespoons poppy seeds 2 tablespoons Dijon mustard 1/2 tablespoon Worcestershire sauce 1 pound country ham 8 ounces Swiss cheese Directions: Preheat the oven to 350 degrees.

In a small saucepan on medium-low heat, melt together the butter, poppy seeds, Dijon mustard and Worcestershire sauce, and whisk until combined. Carefully remove the Hawaiian rolls from the container; use a bread knife to slice the rolls in half, keeping the rolls intact, creating a top and bottom layer of rolls. Replace the bottom layer of rolls back into the cardboard sheet they came in, and place on a baking sheet. Finely dice the ham into 1/4-inch cubes.

Spread half the butter mixture on the bottom layer. Evenly spread the ham over the layer of rolls, followed by the Swiss cheese. Spread the remaining half of the butter mixture on the downward-facing side of the top half of the rolls. Carefully replace the top layer on top of the cheese. Cover the top with foil, and place in the oven for 18-20 minutes, until warmed through and the cheese is melted. Remove the foil, unfold the edges of the box and cut using the rolls as a guideline. Serve immediately.

LOADED POTATO SKINS Ingredients: 4 russet potatoes 2 tablespoons olive oil 1 tablespoon sea salt 1/2 cup sour cream 2 ounces cream cheese, room temperature 1/2 cup +2 tablespoons cheddar cheese, shredded 1/2 cup pepper jack cheese, shredded 1/2 pound bacon crumbles 1 jalapeno, seeded and finely diced 1/2 yellow onion, diced 1 teaspoon salt 3/4 teaspoon pepper 1/2 teaspoon garlic powder

Directions: Preheat the oven to 350 degrees.

Wash the potatoes, poke holes in them, drizzle with olive oil and sea salt, then bake for 45 minutes, or until completely cooked through.

Remove from the oven and cool for about 10 minutes. In a bowl, combine all the cheeses (saving 2 tablespoons cheddar), sour cream, bacon, jalapeno, onion and seasonings. Stir until well combined. Cut the potatoes in half lengthwise. Use a spoon to scoop out the insides into the bowl. There should be about 1/2 an inch of flesh remaining in the potato. Mix the bowl’s contents until well combined, then evenly scoop into the potato skins. Transfer to a baking sheet, top with remaining cheddar, and bake for another 15-17 minutes, or until warmed thoroughly and the cheese is melted.

PRETZEL BITES Ingredients: 1 1/2 cups warm milk 1 tablespoon brown sugar 2 teaspoons kosher salt 1 packet of yeast 2 tablespoons unsalted butter, melted 4 1/2 cups AP flour Water for boiling 1/2 cup baking soda 2 tablespoons coarse salt 2 eggs + 2 tablespoons water Directions: Combine the warm milk and sugar, and sprinkle the yeast over top. Gently stir, and let bloom for about 10 minutes.

Into a stand mixer with a dough attachment (or a large bowl and wooden spoon), combine the flour, butter, salt and the yeast mixture.

Mix until well combined. Knead for about 10 minutes (four minutes on medium speed using a stand mixer). The dough should be smooth, though not necessarily soft. Transfer to a well-oiled bowl, and let rise in a warm place for about 30 minutes. In a large, high-sided pot, combine about 9-10 cups of water with the baking soda. Turn heat to high, and preheat the oven to 450 degrees. In the meantime, on a lightly floured surface, divide the dough into fourths. Stretch each forth out into a rope, trying to make the width the same throughout. Using a knife or bench scraper, cut into one-inch rounds. Repeat with remaining dough. Line two baking sheets with parchment paper. Once the water is boiling, gently drop the dough in, about 10-12 at a time. Cook for 2 minutes, before using a slotted spoon or spider to retrieve from the water, drain and place on the baking sheet. Repeat with remaining dough. Once done, mix the egg wash (eggs and water), and brush onto the pretzel bites.

Sprinkle with coarse salt, and bake for 10-12 minutes, or until golden.

PRETZEL DIPS Ingredients: Beer & Cheddar 1 tablespoon butter 1 1/2 tablespoons AP flour 1/2 cup milk 1/3 cup dark beer 1 teaspoon Worcestershire sauce 1/4 teaspoon Dijon mustard 1/2 teaspoon prepared horseradish 1/4 teaspoon garlic powder 1/8 teaspoon paprika 1/4 teaspoon salt 1 cup cheddar cheese, shredded Honey Mustard 1/2 cup mayonnaise 2 tablespoons yellow mustard 1 tablespoon Dijon mustard 2 tablespoons honey 1/4 teaspoon freshly ground black pepper Cinnamon Cream Cheese Frosting 2 ounces cream cheese, room temperature 2/3 cup powdered sugar 3/4 teaspoon cinnamon 2-3 teaspoons milk, more as needed Directions: Beer & Cheddar: In a medium pot over medium heat, melt the butter, then whisk in the flour. Slowly pour in the milk while whisking. Once reduced, pour in the beer and all the spices and condiments, then stir. Once combined, add in the cheese, and stir until melted. Honey Mustard: In a small bowl, combine all the ingredients until smooth. Cinnamon Cream Cheese Frosting: In a small bowl, whisk together the cream cheese, powdered sugar, cinnamon and milk until smooth. Add more milk if it is too thick, or more powdered sugar if too runny.

JULEP KICK Ingredients: .5 ounce honey simple syrup 1 12-ounce ale beer 1.5 ounces bourbon 2-3 sprigs of basil Ice For the honey simple syrup: 1/4 cup honey 1/4 cup water Directions: For the honey simple syrup: In a small saucepan, bring the honey and water to simmer for 10-15 minutes, or until thickened. Cool to room temperature. In a cocktail shaker, muddle together honey simple syrup and basil. Add in ice and bourbon, and shake vigorously until chilled. Strain into a highball glass with ice, and top off with beer. M

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COLLEGE FOOTBALL IN A PANDEMIC: A LOOK BACK TO 1918

by BOBBY PEPPER photos courtesy of ASSOCIATED PRESS, UNIVERSITY OF MISSISSIPPI AND MISSISSIPPI STATE UNIVERSITY ARCHIVES

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very college football season begins with a lineup full of questions that teams answer during the course of their schedule. Yet as we approach the 2020 season, one daunting question stands out: Will there be a season?

COVID-19 has created chaos over the college football landscape. Fearing the virus will spread between players, spectators and others surrounding the sport, teams and conferences have either canceled their seasons or postponed them to the spring.

The Southeastern Conference, however, may be an exception. With a delayed start and a focus on a conference-only schedule, the SEC appears determined to play – giving fans in Oxford and Starkville something to cheer for under difficult circumstances.

University of Mississippi and Mississippi State University have had a season wiped out before – 1943, when the state College Board abolished football due to World War II. But in the fall of 1918, when the world was ravaged by a flu pandemic and World War I was coming to a close, the players in Oxford and Starkville still suited up for abbreviated seasons that didn’t begin until November.

Mississippi State (known as Mississippi A&M in 1918) and Ole Miss were founding members of the SEC in 1932. Before then, they competed in the Southern Intercollegiate Athletic Association, along with the likes of Auburn, Vanderbilt, South Carolina, The Citadel, Wofford and Sewanee.

Mississippi A&M saw a lot of SIAA teams opt out of the ’18 season, but the Aggies still managed to play five games

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IT ALL GOES BACK TO ONE OVERALL QUESTION: WILL THERE BE A SEASON? with M.E. Kelly, a center, as team captain. A&M coach Stanley (Sid) Robinson spent most of the year in naval aviation service; he was able to return to the sidelines in time for the fourth game.

“Never before have conditions been so unfavorable for football at A&M as during the season of 1918,” read the 1919 edition of the university yearbook, The Reveille. The yearbook noted that “widespread epidemic of influenza which continued throughout the month of October and not only prevented the playing of any games but made it extremely difficult to keep up even a semblance of practice.”

Ole Miss got in only four games in ’18 under coach Dudy Noble. Yes, the same Dudy Noble who became a coaching legend at Mississippi State and whose name is affixed to the MSU baseball field. Halfback Edward H. Ray was team captain for Ole Miss, which didn’t go by the “Rebels” nickname until 1936.

“With only five M men around which to build a team coach Noble, as is his wont, developed a combination which showed up extremely well against its more experienced rivals,” the Ole Miss yearbook read.

With many of America’s young men serving their country, U.S. military bases and organizations began fielding football teams to take on collegiate programs. One such team was formed at Payne Field, a military airfield near West Point, and it served as the first opponent for both Ole Miss and A&M in 1918.

A&M’s Aggies opened the season Nov. 2 at Payne Field and lost 7-6. The next week, Nov. 9, A&M shutout Camp Shelby 12-0 while Ole Miss traveled to Payne Field for its season opener and lost 6-0.

On Nov. 16, five days after the end of “the Great War,” Ole Miss routed Union University 39-0 at home, and A&M suffered a 6-0 loss to Park Field out of Memphis.

A&M and Ole Miss then wrapped up the season by doing something they’d never done before or since in their storied rivalry – play each other twice in the same year. There was no trophy to compete for, since the Battle for the Golden Egg series didn’t start until 1927.

The first game was on Thanksgiving Day, Nov. 28, in Starkville, and the second was Dec. 7 in Oxford. The Aggies shutout Ole Miss in both games, 34-0 in Starkville and 13-0 in Oxford.

A&M reveled in beating its arch-rival.

“The ‘Lambs’ from ‘Ole Miss’ were led to slaughter under the watchful eyes of ‘Duddy’ Noble on Thanksgiving Day,” the Dec. 7, 1918 edition of A&M’s school paper, the College Reflector, reported. “Eleven ‘Cowboys,’ as the A and M team has been called by the ambitious youth who writes the athletic dope at The Mississippian, acted as the butchers, leading some to believe they were missing their vocation in the study of agriculture, engineering, etc.”

The Aggies finished the season 3-2, Ole Miss 1-3.

“Only one game out of the four resulted in a victory for Ole Miss yet the season can by no means be called a failure,” according to the 1919 Ole Miss yearbook.

One of Ole Miss and A&M’s fellow SIAA schools, Georgia Tech, was the Alabama, Clemson and LSU of that era. Georgia Tech, led by legendary coach and trophy namesake John Heisman, went 6-1 in 1918 – outscoring the opposition 466-32.

During Georgia Tech’s 118-0 win over Furman that season, a photographer went into the stands at Atlanta’s Grant Field to snap a photo of fans wearing masks to protect themselves from the flu pandemic. The devastating outbreak would kill between

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17 and 50 million people worldwide. In the U.S., about 28% of the population became infected. The U.S. death toll is estimated between 500,000 and 850,000. The photo has made a comeback this year to represent how sports might look when fans can return to the stadiums, ballparks and arenas during the coronavirus season.

Here are more questions to ponder about college football in 2020: Will fans be allowed into Vaught-Hemingway Stadium or Davis Wade Stadium? Will there be social distancing in the Junction and the Grove? Will State fans use hand sanitizers after ringing their cowbells? Will Rebel fans color coordinate their masks to match their game-day outfits?

It all goes back to one overall question: Will there be a season?

It’s a big question that soon will be answered.

The SEC wants to kick off the season Sept. 26. If the SEC is playing in the midst of an outbreak, the Rebels and the Bulldogs will be there. They’ve done it once before. M

This page, clockwise from top: Photo of fans wearing protective masks during Georgia Tech-Furman 1918 football game at Atlanta’s Grant Field (AP); The 1918 football team at Mississippi A&M (now Mississippi State) finished 3-2, including two wins over Ole Miss (MSU Archives); Ole Miss played just four games in 1918, going 1-3 under Dudy Noble (Ole Miss Archives).

Meet the players

Aaron Brule No. 18 | 6’1” | 235 lb Linebacker | Sophomore metarie, louisiana

What’s your major, and why did you choose to study it?

My major is psychology, and the reason I chose to study this is because the human brain is the most interesting thing in the world. The cause behind people’s decisions was always intriguing to me.

What’s your favorite hype song?

My favorite hype song I’d say is “Last Breath” by Future.

What are your game-day traditions? Any lucky socks, armbands, songs, etc.?

I kind of have a really weird game-day tradition. My socks either must be really high or low, there can’t be any in between. It makes my cleats feel weird. I can’t explain it, it’s just a feeling. Lol. What’s your go-to meal on a game day?

I love the spaghetti that we have as a team meal. With the garlic bread.

What are you currently watching on streaming devices?

I’m not watching anything right now. But the last thing I watched on Netflix was “Atypical.” Very funny!

What do you like to do off the field?

Truthfully, I just like to lay in bed by myself and watch YouTube. I don’t ever really have to be around people.

What’s the best part of playing for an SEC school?

Well, when you go to Mississippi State, it’s awesome. The people here in Starkville bleed maroon and white. You can feel the pure love.

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What teammate or coach inspires you the most, and why?

All my teammates inspire me. Like, seriously. I take pride in trying to converse with as many people as I can to make everything comfortable between all.

Who is your biggest fan?

I’d say my whole family and (then) some are behind me. It would be selfish to pick just one person.

What’s your favorite memory (so far) from your time at State?

Egg Bowl victory in 2019. 21-20. HAIL STATE! What’s the biggest challenge you’ve had to overcome in your life?

I’ve always been my biggest critic. So, I think I can go too hard on myself sometimes. I think it might be a gift and a curse.

What was the main thing that attracted you to State’s football program?

The grit and very, very close knit family atmosphere.

If you could tell State fans one thing, what would you say?

Hail State and be patient in these trying times in the world. Everything will be much brighter very soon!

Meet the players

Lakia Henry No. 1 | 5’11” | 235 lb Linebacker | senior Vidalia, georgia

What’s your major, and why did you choose to study it?

Multi-disciplinary studies. I picked it so I would have an opportunity to work/be a mentor with young kids.

What’s your favorite hype song?

“We Ready”/”Dreams and Nightmares” by Meek Mills What are your game-day traditions? Any lucky socks, armbands, songs, etc.?

I like to listen to music that is calming, I like to have a clear mind before I play.

What’s your go-to meal on a game day?

Mashed potatoes, baked chicken and green beans with a blue Gatorade.

What are you currently watching on streaming devices?

“Last Chance U” and “Hell’s Kitchen.”

What do you like to do off the field?

Fish and watch film.

What’s the best part of playing for an SEC school?

You get a lot of exposure and you meet a lot of people that may be beneficial down the line for you. You also get the college experience of a lifetime.

What teammate or coach inspires you the most, and why?

My teammates, as a whole, inspire me. They push me to be the best me I can be. They are always behind me, and they are my brothers.

Who is your biggest fan?

My family.

What’s your favorite memory (so far) from your time at Ole Miss?

My favorite memory would be walking the Grove – seeing all those people is amazing.

What’s the biggest challenge you’ve had to overcome in your life?

Moving 1,000 miles away and starting over. Those years helped me mature.

What was the main thing that attracted you to Ole Miss’ football program?

The campus, it was very nice and the coaching staff felt like family.

If you could tell Ole Miss fans one thing, what would you say?

I would say HOTTY TODDY AND LANDSHARK D COOKING UP SOMETHING SPECIAL!!

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Meet the players

cj morgan

No. 29 | 6’0” | 200 lb safety | junior bossier city, louisiana

What’s your major, and why did you choose to study it?

My major in undergrad was political science. I wanted to take a route that would merge my professional career with something that I would be able to use to make change in my local community, state community and national community, that would impact fair and equal treatment for minority families, such as Blacks, Native Americans, Latinos and Hispanics.

What’s your favorite hype song?

“Life is Good” by Drake What’s your go-to meal on a game day?

Love pasta before games.

What are you currently watching on streaming devices?

Currently binge-watching “Criminal Minds” on Netflix.

What teammate or coach inspires you the most, and why?

Ron English, my position coach under Todd Grantham’s DC tenure.

He motivated me to leave my comfort zone, and be tough and relentless!

Who is your biggest fan?

My queen – my momma.

What’s your favorite memory (so far) from your time at State?

Almost beating Bama in ‘17.

What’s the biggest challenge you’ve had to overcome in your life?

Tearing all the ligaments in my knee and rehabbing from that.

What was the main thing that attracted you to State’s football program?

The main thing that attracted me to MSU’s football program is that I am from the same hometown of MSU legend Dak Prescott. He was a hometown hero, whose footsteps I wanted to follow. I knew I could accomplish everything I wanted to, here.

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Meet the players

Ryder anderson

No. 89 | 6’6” | 275 lb defensive end | Senior katy, texas

What’s your major, and why did you choose to study it?

Integrated marketing communications. As a freshman, it was really broad and introduced me to a lot of things. This gave me the opportunity to know what I may enjoy doing after I graduate.

What’s your favorite hype song?

“1942 Flows” by Meek Mills.

What are your game-day traditions? Any lucky socks, armbands, songs, etc.?

Game-day prayers to God. What’s your go-to meal on a game day?

Steak, noodles and green beans.

What are you currently watching on streaming devices?

“Last Chance U,” “Naruto” and “Power.”

What do you like to do off the field?

Play video games and hang out.

What’s the best part of playing for an SEC school?

The competition and atmosphere.

What teammate or coach inspires you the most, and why?

All of my current ones. We feel like we’re kind of written off this year as the new team who will be good in the future, but we know we can be good now.

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Who is your biggest fan?

My brothers and parents.

What’s your favorite memory (so far) from your time at Ole Miss?

2017 Egg Bowl.

What’s the biggest challenge you’ve had to overcome in your life?

A big challenge I had to overcome was my season-ending injury last year.

What was the main thing that attracted you to Ole Miss’ football program?

I just had a feeling that this is where I was supposed to end up.

If you could tell Ole Miss fans one thing, what would you say?

Thank you to the real fans who support the players and how we feel.

Stay safe out there. We’re going to give it everything we’ve got this season!

Meet the players

kobe jones

No. 52 | 6’4” | 270 lb defensive end | junior starkville, mississippi

What’s your major, and why did you choose to study it?

Business administration. I aspire to be a future business owner and wanted to become more familiar with business ideology to help me effectively manage my resources in the NFL. What are you currently watching on streaming devices?

“Snowfall” on Hulu.

What do you like to do off the field?

Travel and chilling with family and friends.

Who is your biggest fan?

My father.

What’s your favorite memory (so far) from your time at State?

Beating Louisville in the TaxSlayer Bowl.

What’s the biggest challenge you’ve had to overcome in your life?

Still overcoming my biggest challenge.

What was the main thing that attracted you to State’s football program?

Seeing how close the players bonded that were already here, and how hard they worked. I wanted to be part of that.

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Meet the players

luke logan

No. 92 | 5’11” | 180 lb kicker | Senior hattiesburg, mississippi

What’s your major, and why did you choose to study it?

Accounting and marketing. I wanted to learn about the numbers-side of businesses, as well as the consumer side.

What’s your favorite hype song?

“Buy the World” by Mike Will.

What are your game-day traditions? Any lucky socks, armbands, songs, etc.?

I listen to the same songs, same stretching and pregame routines.

What’s your go-to meal on a game day?

Chicken alfredo pasta and fruit.

What are you currently watching on streaming devices?

“Last Chance U” and “Hard Knocks.”

What do you like to do off the field?

Hang out with friends, play golf, video games and watch sports.

What’s the best part of playing for an SEC school?

Game days are the most intense anywhere in the country.

What teammate or coach inspires you the most, and why?

Coach Nix. He’s always in a great, positive mood trying to build up and encourage everyone he can.

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Who is your biggest fan?

My mom.

What’s your favorite memory (so far) from your time at Ole Miss?

First time doing the Walk of Champions and running out of the tunnel.

What’s the biggest challenge you’ve had to overcome in your life?

Losing my father early in my life.

What was the main thing that attracted you to Ole Miss’ football program?

Game day traditions, school passion and being a fan from Mississippi.

If you could tell Ole Miss fans one thing, what would you say?

Get ready, the Lane Train is coming. M

In the stadium:

by KRISTINA DOMITROVICH photos by LINDSAY PACE

A day in the life of an SEC game-day producer L eah Beasley is the Deputy Athletic Director of External Affairs at Mississippi State University. For Beasley, who played softball at Louisiana Tech University, it all started while she was earning her MBA from La Tech. Through a graduate assistance program, she worked for her school’s athletic department. At the time, there wasn’t a marketing team for their athletics, so the position was largely, “F.I.O. –– figure it out.” Come 2013, she saw an opportunity to work in the SEC, and took a job at State, and has been there ever since. Before her current position, she was the game-day producer for State’s football games. Now, she and her team oversee everything fan-related: From buying the tickets, until the final whistle blows and the last fan leaves the stadium, Beasley’s department is involved in it all.

But how do they make game days happen? For State, the planning starts taking place a year before the season even starts. This is when Beasley’s team will secure any elements on the jumbotron. After that, her team works at least three games in advance to determine live entertainment (whether in the stadium or at the Fan Zone in the Junction during tailgating) and determine what giveaways fans may receive.

The important thing to keep in mind is that there are two day-of producers: The in-venue producer (Beasley’s old position), and the onthe-ground producer. At State, the on-the-ground producer calls the shots for things like the Dawg Walk and pep rallies, whereas the other calls all the shots in the stadium, working from their matrix. “(It’s) a really in-depth script. It’s a matrix,” she said, “because it’s all

color-coordinated. Yellow for the band, green for spirit, blue for music, maroon for elements –– sponsored elements.”

This matrix is planned leading up to the game; when Beasley ran the show, she would be up well past midnight on Friday, copying and pasting different elements into the document for Saturday’s game –– a process which she said has simplified as technology has advanced. The producer will get to campus early on Saturday, and start double checking with different crew members to check their status and see if any last-minute changes should be made to the matrix. Then, they’ll check in with the teams to make sure nothing has changed on the football front (double checking the lineups, etc.).

She said the matrix itself is probably four pages front and back, which may not sound like too much, but it actually starts two hours before kickoff and ends 30 minutes after the game, and maps out every 10 seconds in between. The main producer wears a headset the whole time, and is in constant communication with their team, along with the control room (think: replays, banners, hype-video elements and advertisements that run on the stadium’s ribbon boards and jumbotron), and makes sure the signals are being pushed for TV viewers.

Before the Dawg Walk even begins, which is scheduled about two hours before kickoff, the producer’s already in their booth, headset on, ready to go. As soon as the band walks into the stadium, they make the call to lower the stadium’s music and to bring up the band. From there, it all starts unfolding, and the producer won’t have a break until the halftime show.

Above: Leah Beasley.

the wayside, into other places throughout the game. These are paid-for elements, and they can’t just be passed over. If there’s a touchdown, maybe there was supposed to be an element there, but “that’s boring,” the fans don’t want to see an advertisement then, they want to hear the hype songs and celebrate. That’s when State’s producer will ad lib, telling the band to play “Hail State” for the next 60 seconds, or play a certain hip-hop song throughout the stadium. Their goal: “Let’s keep the fans going.” So there are in-game changes the producer has to stay on top of, too.

“It’s kind of crazy, it’s very hectic,” Beasley said. “When we were done, I used to tell people, ‘I feel like I just ran a marathon, I feel like I was on the field playing,’ because of how crazy the script is.”

The game-day production is just a piece of the marketing team’s responsibility for fan experience, and they’re constantly looking for the fans’ feedback. From the time the fans go online to order their ticket, even their experience at concessions, until they leave campus, every element comes with customer satisfaction or dissatisfaction, so Beasley’s team is constantly trying to improve the communication aspect of the whole experience.

“Our first job is to get them here; once they get here, then it’s our job to entertain them,” she said. “So not only the marketing entertainment, but it’s also the communication piece of just education of what our fans can do for entertainment, how they get from A to B, best practices in the stadium, safety protocols. So all of that, even though we may not be the hands-on (team) for safety or concessions, it’s our job to communicate what those are. ... Our whole team is very responsive, and we take the fan experience incredibly seriously. We want them to have a good time.”

On top of that, there are other fall sports Beasley’s team is trying to serve, too, while still paying a lot of attention to the football team. But the best part of being a producer at State, at least for Beasley, is the fans’ satisfaction.

“It’s hugely rewarding when you have done all that work and you put in all that work during the week and fans show up and have a good time,” she said. “And if we entertain them, if you give us one game, you will come back, and that’s our promise.” M

“That’s usually when the game producer gets out for the bathroom,” Beasley said laughing. “If you have to go in the early game, you’re in trouble.”

At halftime, for the start of it, the producer still has to follow the matrix. Usually, as the band is getting on the field, they’ll have sponsored elements or people on the field; but once the band starts, that’s an eightminute performance that they have down pat, and that’s the bathroom break for the producer. Aside from those eight minutes, the producer is constantly on their game.

“There’s literally 20 things at one time happening, so you have to be paying attention,” she said. “If you look away for two seconds, you missed an element.”

The producer sticks to the matrix, but sometimes, they’re forced to go off script. If there’s an injury, the producer has to get creative. In the silent cliffhanger moments in the stadium, the producer scrambles to plug elements that were scheduled in that moment, now falling by

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Kickin’ it at the Langley’s

by KRISTINA DOMITROVICH photos by LINDSAY PACE

I

n 1976, freshman Hoppy Langley dressed in his red and blue jersey, number 4 for the University of Mississippi. He would make a 34-yard field goal in the third quarter against the University of Alabama, coached by Bear Bryant, on Bryant’s birthday. Thanks to that tie-breaking field goal, Ole Miss went on to win the game. Afterward, on the field, a reporter snapped a shot of Bryant patting Langley on the back, congratulating him on the win. Though they didn’t know each other at the time, that photo would go on to be a favorite for Hoppy’s wife, Stephanie Langley, an Alabama graduate.

“I love it, it’s my pride and joy,” she said, beaming. “My coach, and my husband.”

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After college, the Langleys moved around from Tuscaloosa and St. Louis, but would spend 25 years living in Memphis. There, he worked in pharmaceuticals, and she taught at Briarcrest Christian School, and they had their two children. Each fall, they’d make that weekly pilgrimage back to Oxford to spend time tailgating and visiting with friends. After a while, the two decided to build a house and move back to Oxford.

“He always wanted to come back and be close to the stadium. We’re officially one mile walking distance from the stadium,” Stephanie said.

“He loves it, just being right across the street.”

Hoppy made the plans for the house himself, over the course of two or three years, according to Stephanie, and would meet with architects to make it happen. He would critique it here and there until it was just what the couple wanted: “We wanted a party house,” Stephanie said, laughing.

Now that they’re so close to the stadium, and coming up on two years since the house was finished, the Langleys’ is the hangout for game weekends, and they wanted it that way from the beginning. On the average game-day weekend, she said they probably have about 20 people over, whereas for bigger games like Louisiana State University or Alabama, it’s closer to 50.

For big tailgates, they usually hire a caterer and a bartender, and everyone can hangout on the back patio and trail in and out of the house as needed. The bar – which was originally just supposed to be a wine room, but Stephanie said she’s glad it evolved into something bigger – is located behind the fireplace on the patio, and the bartender can stay in that room and “go to town.” There’s a seating area, a dining table and an extra counter, perfect for all the snacks.

Aside from red and blue decorations, Hoppy’s office above the extra garage houses most of the Ole Miss memorabilia. From an Archie Manning “Speed Limit 18” sign, a “Section 10” token from the old stadium before the remodel, to all the photos of good times on the field and with his teammates. M

Previous page: A framed photo of Hoppy Langley when he played as number 4 at the University of Mississippi as the team’s kicker. This page clockwise, starting at the top: The bar attached to the patio has everything needed to throw a great party, and of course, Ole Miss regalia; Colonel Reb watches over tailgaters, centered above the extra counters on the back patio; Tailgating snacks and beverages (food styled by Southern Craft Stove + Tap in Oxford and desserts by Homeland Sweets in Amory), with Hoppy’s framed jersey in the background; Stephanie Langley on the front porch.

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Satterfield

P O T T E R Y

by KRISTINA DOMITROVICH photos by LINDSAY PACE

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Above: Michael Satterfield’s signature on the bottom of a serving platter.

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ichael Satterfield grew up farming in the Delta, so he’s used to working hard.

He went to Delta State University and was supposed to study business to eventually return to the farm, but took art classes as his electives –– because he enjoyed the classes, not for an “easy A,” he said. Well, when he found out his daughter, Presley, now 12, was on the way, he buckled down and got serious. He met with his advisor to plan a course of action. “‘I don’t know what to do, but I’ve got nine months to get a degree,’” he remembers telling his advisor.

Looking at the courses Satterfield had completed, his only option was to get a degree in sculpture; he laughed at how ridiculous it seemed at the time, and it would require passing 30 hours of courses over the next semester, which he did, and earned all A’s. He would go on to move to Colorado for a stint, but ultimately found himself in Oxford, completing his Masters in Fine Arts at the University of Mississippi. With that, he wanted to teach.

There in Oxford, the school district paired him to work one-on-one with an autistic student, an opportunity Satterfield said taught him a lot about patience. Knowing that he had his masters in fine arts, they asked Satterfield to take over a grant project to create a pottery studio for the kids.

Once a pot was completed, the kids would use it as a planter, plant a seed in it and grow a plant.

“Take clay, make a pot, put the plant in it, sell it,” he said. “Then they’re able to make something with their hands, but they’re also engaging with customers or just people one-on-one.”

While he had thrown pottery before, he was mostly interested in sculpting. So he went out and got books on pottery, “I just started reading and trying to teach myself how to make pottery to teach the kids.” And it rippled from there –– but not without a lot more hard work.

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Satterfield Pottery Satterfield bought a farm on the outskirts of Oxford to set up shop, and really devoted himself to his pottery. But eventually, he found himself trapped in the typical struggling artist motif, “broke as a joke.”

“I remember sometimes I didn’t have gas to put in my truck,” he said.

His mother, once while visiting, told him he needed to do something. “‘You put all your money into all this clay and all this glaze, you need to advertise to sell it –– you need to make money,’” he remembers her saying.

Satterfield explained if he could just make it to the Mississippi Market, if he could just give it his all until then, then if he couldn’t make it as an artist, “I’ll do whatever the heck you want me to do and just be done.”

He loaded up all the pottery he had in Rubbermaid bins, and made his way to Jackson on a wing and a prayer, with just enough money for gas, but not a hotel room. By the time he got to market, he had 43 cents left.

For the next three days, he had “a line out of my booth,” and made $50,000 in sales. He went back to Oxford, and started making wholesale orders for retailers.

That was about nine years ago, and since then, with a lot more blood, sweat and tears, Satterfield Pottery has come a long way. The barn, which used to be a stable barn, was refinished by Satterfield himself, and now includes a gallery for his pieces, and is open to the public. There, visitors can see the different colors Satterfield offers, spanning from Cream Stout (his most popular), Gumbo, Pistachio, River Bottom, Indigo, a special Hotty Toddy color scheme and his newest color, Pattina.

Satterfield was very particular when it came to selecting his brand’s colors. It’s no secret that Mississippi already has some pottery moguls –– in fact, Satterfield once worked for McCarty’s as a sales representative way back before he even considered pottery, when he was sculpting at Delta State –– so when choosing his colors, he picked options that would work in tandem to “create a compatible palette” with the pottery Mississippians already own.

That was one factor in choosing to make Oxford his brand’s homebase: that part of the state doesn’t have a potter, and “I didn’t want to be right there with McCarty and Peter, I wanted to be in Oxford.”

Along with his daughter living in Oxford, “I want to be here to watch my daughter grow up,” the town’s entertainment options were far more appealing to him.

“For me, growing up there (in the Delta), it’s just flat land and farming, it’s just fields,” he said. “There’s a lot of that history, but here I can never run out of things to do.”

Another way he sets his work apart is his use of recycled glass, which creates deep blue and aqua pools in the bottom of his pieces.

Aside from the Cream Stout coloring, he said this is probably the biggest signifier that a piece is a Satterfield’s.

Mississippi’s pottery climate has also shaped the pieces Satterfield offers, and not just the colors. Since setting up shop, he says his dinnerware has really taken off. Aside from being the sole dinnerware at certain restaurants, like renowned chef Austin Sumrall’s White Pillars in Biloxi, he credits this to wedding registries, and people avoiding long wait lists. Additionally, in Satterfield’s gallery, visitors can find something no matter their price range, as his prices run from about $15 to around $250, with a few outliers (like his large nativity set, which includes 13 pieces for $800).

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Looking through the Trees: Three Pines Growing up and while at Delta State, Satterfield remembers a best friend and football teammate who heavily influenced his decision to become an artist: John Meyer. One summer, while Satterfield was heading out to Colorado, he convinced Meyer to come with him. They stayed at a campsite, Three Pines.

While Satterfield was able to chase his newfound dream of being an artist, Meyer returned to the farm and built a family. After going their separate ways in life, they were reunited. Satterfield and Meyer came together to create a collaborative special edition they would call Three Pines Pottery.

“It’s me wanting to do this with my friend and knowing how good he is and seeing the excitement,” he said. “Looking at him is like how I was when I first started, I kept telling him, ‘You got to stay right there. Stay right there.’ He’s so excited.”

This special edition of pottery is the perfect way for Satterfield to show his friend gratitude for introducing him to the world of art, plus these two best friends get to creatively collaborate once again. One key element to Three Pines’ pieces is the turn marks –– the grooves on the piece, created using a tool on the wheel.

Previous page: Left: The Gumbo color collection; Right: The Creamstout combines creams with aquas. This page clockwise, starting at the top: A sampling of Satterfield’s color options from left to right: Indigo, newly introduced Pattina and Gumbo; Michael Satterfield standing in the doorway of the gallery, overlooking the fields outside the barn; An easy-to-spot Satterfield serving platter, thanks to the glass pools.

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Getting Down on the Pharm Satterfield, his wife Teresa, 8-year-old son Cruz, and soon-to-be Gretchen, who will be joining the crew in October, all live in the housing quarters adjacent to the gallery. On the other side of Satterfield’s gallery is a newly renovated event venue, the Pharmhouse. This was added on to host different events, like live music, as Satterfield plays the drums in his band, Pharm Truck. All the “ph’s” are in reference to Teresa’s favorite rock band, Phish; and the repetition of farm because he’s deeply rooted in farming. He laughs with his relatives that they’re “harvesting crops, and I’m harvesting pots.”

The venue is set up for any slew of events, from kids’ birthday parties and bridal showers, even to wedding receptions. It has a bar –– which they currently refer to as the buffet bar, while working to secure a permit for alcoholic beverages.

“You get to the wacky pottery shop, and then you’re able to get a treasure from your trip to take it home, and that’s really what I want. I’ve got the oldfashioned Coca-Cola bottles. Now, we’ve got this going on,” he said gesturing to the Pharmhouse.

Satterfield credits his grandfather’s success story to curating his own work ethic and determination.

“I saw a guy that grew up with dirt floors, created an empire, and I was raised by that,” he said about his grandfather. “I have bigger plans than this, but I’m slowly realizing that it just takes time. It takes time and it takes money, and you’ve got this vision –– this idea, but you have got to just, you know, you’ve got to get there.” M

This page clockwise, starting at top left: The entryway to Satterfield’s offers a seating area for visitors, with plenty greenery to enjoy; The barn’s entrance, with some of Satterfield’s sculptures scattered about the front; The stage for Pharmhouse (with a parachute hanging in the cieling’s rafters), where Satterfield’s band sometimes performs rock music, think: The Grateful Dead; The bar area, or “buffet bar” for now, with a wooden bar and various, mismatched bar stools.

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FALL

fashion w

hen long-kept traditions look different, fashion inspires and enlivens our routines.

Whether you’re celebrating gameday at home instead of in the stands, or simply sprucing up for small gatherings, local retailers provide warm colors and simple accessories to enjoy.

photos by LINDSAY PACE

Neilson’s Oxford

Corey Lynn Calter top, $134. English Factory skirt, $74. Kendra Scott necklaces, $110, $48.

Canvas bracelet, $29.

BC Footwear shoes, $89.

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MLM Tupelo

Peter Millar performance dress shirt and five-pocket jeans. Please call for pricing.

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Black Sheep Boutique Tupelo

Black dress, $36 Snake earrings, $16. Stadium bag, $48. Shoes, $49.

The Carousel Pontotoc

Beaufort Bonnet sweater, $54. Beaufort Bonnet button down, $54. Bella Bliss pull-up khakis, $48. L’Amour shoes, $50.

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L.A. Green Tupelo

Dress, $92.

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Reed’s Tupelo

Lullaby Set Timeless Tab Bloomer/Short set. Oxford shoes, socks and bow. Please call for pricing.

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Shirley Dawgs Corinth

Southern Marsh polo, $59.99. Coastal Cotton shorts, $62.99.

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Anna Elizabeth Boutique Tupelo

Miss Me jeans, Wishlist Apparel top, Most Wanted belt, G. C. shoes, Kinsey Designs earrings and bracelet.

Please call for pricing.

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L.A. Green

Tupelo

Tank, $29.

Shorts, $35.

IN SEASON

Style

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MUST-HAVE MUST-HAVE MUST-HAVE ccessories

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1. SANDALS Anna Elizabeth Boutique. G. C. shoes; please call for pricing.

2. JEWELRY Black Sheep Boutique. Please call for pricing.

3. CLEAR BAG Anna Elizabeth Boutique.

Clearly Handbags purse; please call for pricing.

4. NOTEBOOK + SUNNIES L.A. Green. Notepad, $12.

Sunnies, $24.

5. STAR HOOPS L.A. Green. $56.

6. EARRINGS Anna Elizabeth Boutique. Kinsey Designs earrings; please call for pricing. M

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BUYER ’S GUIDE

by KRISTINA DOMITROVICH photos by LINDSAY PACE

G

rowing up in Pontotoc, Brent Smith’s family members were University of Mississippi fans and alumni; but from the start, Brent chose maroon and white.

“I was just kind of a rogue Mississippi State guy,” he said.

When he would go on to play football at a collegiate level, for him, the decision was easy: Mississippi State University all the way.

He started out playing defensive line for two years, then offensive line for his remaining two years at State. After college, he was drafted into the NFL with the Miami Dolphins, where he played for six years before heading to the New York Jets for two years, then one year with the Jacksonville Jaguars before retiring after the 2005 season.

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A few years later, he and his now wife, Jemma, would meet. Jemma, also a State graduate, grew up in Tupelo, and her cousins were actually friends with Brent growing up, but their paths never crossed. They met through a mutual friend, and it was an instant connection. They started dating in December, and were married the next month in January. They now live in Pontotoc in the house Brent built after his retirement. In the plans, of course, a game room.

Upon entering the room above the garage adjacent to the Smiths’ house, there are a plethora of uniforms hanging up, plenty of maroon and white, aqua and orange, but also some purple and gold and a Tiger Eye. That’s because Cole, one of the couple’s combined six children, signed on to play for Louisiana State University. After a year in the bayou, Jemma said he transferred to MSU because he was homesick. They both said they leave the LSU stuff hanging up, because of the great opportunity the team and coach presented to their son; however, they laughed that tailgating and going to games became a lot easier.

“We do not miss a game,” Jemma said. “Home or away.”

When they’re not cheering on their Bulldogs and son, if it’s football season, odds are they’re in the game room.

The couple hosts football parties regularly, from NCAA National Championships, Brent’s fantasy league, where he said they watch games and “do what guys do,” NFL games, and definitely the Super Bowl. They host upwards of 40 people for bigger games, and Jemma said they have to bring in extra tables for all the food, as the little kitchen nook’s counters can’t hold it all. M

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Previous page: Framed photos of Brent Smith’s football career. This page clockwise, starting at the top: The man cave is filled with all sorts of Mississippi State University items; A small game table the couple will bring out for casino nights with friends; Brent and Jemma Smith – Jemma is the decorator for the man cave, and loves finding unique State pieces from all over the place. She said she struggles finding gifts for Brent, so she often has things commissioned: like a wooden cuttingboard with a teal-epoxy 74 on it for his time with the Dolphins, an engraved bottle of Woodford Reserve commemorating the week State ranked No. 1 in the country in 2014, or a neon sign that said Smitty’s, before an unfortunately placed cue stick got a little too close; Helmets and game balls Brent has accrued over the years. One of the footballs was given to him for being the MVP in the 1996 game against the University of Alabama, the game that ended a 15-year losing streak against Alabama.

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HOW TO TAILGATE

from home With so much about the 2020 season still in the air, there’s one thing that doesn’t have to be in question: Tailgating. Sure, it will look different, but with a little planning and forethought, you and yours can still have a great time, even if the tailgate is from your own home.

We chatted with two event planners, Ellen Thomas of Ellen Thomas Event Planning in Oxford, and Erin Stubbs of Busylad in Tupelo, to get the ins and outs of how to make the best of a tailgating-from-home situation.

by KRISTINA DOMITROVICH photos by LINDSAY PACE

WHERE TO SPLURGE If you’re tailgating on a budget, decide what element is most important, and splurge on that. For a lot of people, the food takes the show, so Thomas suggests splurging on a caterer, especially for those who don’t like to cook.

“If you’re not a big cook or if you don’t like to cook, then don’t do it,” said Thomas.

But for those who love to cook, Stubbs recommends catering just the main course (think: meats) if needed; while you and your guests can make sides, pot-luck style. She suggested dropping the bucks on a projector and screen.

ERIN STUBBS

“(A projector) gives you that live experience of being at the game,” she said.

Plus, she added, “projectors can easily plug into your cable or satellite box.”

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THE SETTING

DON’T FORGET THE DÉCOR

This one depends on the time of the game, your backyard and the weather. Definitely set it up outside if you can. If it’s a bigger game, Stubbs and Thomas suggested maybe even renting a tent for the yard, to really feel like you’re tailgating outside the stadium.

At the beginning of the season, there’s still plenty of greenery. Thomas said this is a free option to add decorative elements to your set up, which can likely be clipped from your own backyard. Later on in the fall, don’t forget that pumpkins are an easy, inexpensive decorating staple. Stubbs added not to forget your team’s colors, of course! She said true fans will already have some of these elements in their home, so just bring them out for the table.

THINK ABOUT THE CLEAN UP One of the biggest ways hosts can set themselves up for failure is by not preemptively planning the break-down process. Have plenty of trash cans set up in your backyard for your guests to help you out throughout the day, instead of piling up their garbage on a table. As for serving dishes, if you reach out to a caterer, Stubbs said to just scoop out any leftover food, and the company will take care of cleaning the rest.

OVERALL, JUST HAVE FUN “Just have fun,” Thomas said. “With all of this going on, it’s about relaxing and being around the ones that you love, and not stressing about anything because it’s really all about the comfort of your own home.” M

DON’T BE AFRAID TO GET TOO CLASSY WITH IT Thomas said that sprucing up a tailgate is a lot of fun, and can be done by using what you already have. Grab that pottery to use as your plates; if you don’t have enough for everyone, she said don’t be afraid to mix and match, as that can be a lot of fun! This can be particularly great for those early games, where you can coordinate a brunch for your tailgate.

ELLEN THOMAS

“Just relax and have fun, and why not watch football while you’re doing it?”

THINK ABOUT THE HOLIDAYS For the Egg Bowl, Thomas recommended going all out for Thanksgiving. Plan for a formal dinner, “the whole shebang.” Keep in mind that Halloween will also be on a Saturday this year, so Thomas suggested hosting a costume tailgate and making the most of it.

Photos: Dishes from Southern Craft Stove + Tap. The restaurant has locations in Oxford and Tupelo.

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• DIY •

Game-day Fixin’s basket

by KRISTINA DOMITROVICH photo by LINDSAY PACE

The playbook Visualize the endzone: A basket from your local craftstore Dark wood stain White paint and a brush Squeeze bottles Flag-on-the-play napkins Referee straws Turf (paper grass) 3 containers (for the straws, relish and mayonnaise)

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Execute the Play: 1. Stain the basket, inside and out, and let it dry completely.

2. Use a brush to paint the football’s laces, and let it dry.

3. Transfer condiments into the containers.

4. Load the basket with your condiments and anything else your tailgate will need, and fill in any gaps with turf.

Don’t forget your MVPs: Ketchup Mustard Mayonnaise Relish Salt & Pepper M