Farmer's Special
2018 June
Blackberry Magic
Mi Pueblo BAPTIST DESOTO
Dream Home Construction
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Desoto Imaging
Windstone Dental SERVING DESOTO COUNTY FOR OVER 30 YEARS
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Napoli
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ON THE COVER
WHAT'S INSIDE 14 Home Design with Dimension
20 Garden Four Green Thumbs
24 Recipe Southwestern Rice & Greens Power Bowl
26 Feature Blackberry Magic
28 Food Cooking with Logan
63 Wild South Ticks Farmer's Special
2018 June
Blackberry Magic
32 Farmer's Special This month's cover feature is all about the revered farmers markets across the Mid-South. With an emphasis on variety and freshness, this year's annual offering of all-natural goods is sure to have something for everybody.
Out and About 42
Mississippi Music Awards
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ACS Birthday Bash
46
Garden with the Arts
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DAC 1st Friday Art Walk
FEATURE BY AMANDA BERNARD & VICTOR LORTHOS
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Gospel Singing for a Cure
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Ale House Bike Night
COVER ILLUSTRATION BY COURTNEY SPENCER
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Silo Square Groundbreaking
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Down & Derby
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Beale Street Music Festival
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From the Editor
Green is Good Over the past few years, I have formed an uneasy alliance of sorts. After decades of tumultuous conflict, I have finally accepted vegetables into my life. Turns out the leafy, green scourge of my youth isn’t all bad. I've come to find that I've been missing out. Lettuce, lima beans, mushrooms, and even the formerly-dreaded raw tomato aren’t a big deal for me now. I know this might generate a few eye rolls from our readership when my own thirtysomething palate is just now adopting such a significant chunk of the food pyramid, but I’m pretty proud of myself. So why did I decide to suddenly start chowing down on things that once made me gag? Well, dear reader, it’s all about the freshness. Peas from a can still make my stomach churn, but there's something about fresh-from-the-earth bellpeppers, onions and tomatoes that can turn something as ordinary as scrambled eggs into a memorable meal. If you can't tell from Courtney Spencer's lovingly illustrated cover, this month's issue of Click is all about the zest that a few good greens can add to your life. From our page 32 feature on the absolute best goodies you can purchase at your local farmers market to Andrea LeTard's unique and delicious Southwestern Rice and Greens recipe on page 24, I hope this issue packs something for even the pickiest of eaters. In addition, this month marks the debut of our brand-new monthly homes feature with Depp Britt. We hope to continue this series throughout the year to showcase the bold home choices made by our friendly neighborhood interior designer. So, from all of us to all of you: whether you're in the kitchen or at the office, try something different this month. It (probably) won't kill you. Read on,
Casey Hilder Editor Editor@myclickmag.com
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Write to us Editor @myclickmag.com Click Magazine P.O. Box 100 Hernando, MS 38632
Co-Presidents Jonathan Pittman & Angie Pittman Editor Casey Hilder editor@myclickmag.com Editorial Design Casey Hilder Ad Design Courtney Spencer Copy Editor Taylor Smith Contributing Writers Tess Catlett Casey Hilder Sarah Vaughan Tonya Thompson Contributing Photographers Brian Anderson Frank Chin Casey Hilder Mike Lee Sales Director Lyla McAlexander lyla@dttclick.com Account Representatives Sheri Floyd sheri@dttclick.com Melanie DuPree melanie@dttclick.com
We make every effort to correct factual mistakes and omissions in a timely and candid manner. Information can be forwarded to Casey Hilder at address listed above.
Submit Your Event Interested in having your next party featured in Click? Submit your event by going to myclickmag.com or email us at events@myclickmag.com. Š2016 P.H. Publishing. Click Magazine must give permission for any material contained herein to be reproduced in any manner. Any advertisements published in Click Magazine do not constitute an endorsement of the advertiser's services or products. Click Magazine is published monthly by P.H. Publishing, LLC.
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Click Contributors
Taylor Smith
Tess Catlett
Sarah Vaughn
Mike Lee
Taylor Smith really should change her name to “Word.” She’s been a reporter for multiple publications in the MidSouth, including The Daily Helmsman, The Leader and The Commercial Appeal, and she journals every day. When she’s not moonlighting as a copy editor, she’s working full-time as a project coordinator for City Gear, an urban streetwear retailer, or watching another episode of Forensic Files with her fiance, Jason.
Olive Branch native Sarah Vaughan has written for more than a dozen publications in and around Mississippi. Sarah is a graduate of the Meek School of Journalism and New Media at Ole Miss and enjoys working as a freelance writer and graphic designer. When she’s not reading cozy English mysteries or trying out a new recipe, she’s probably repairing or rebuilding the most recent demolition of her two beagles, Amos and Annie, and tabby cat, Arlo.
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A Southaven native and recent graduate of University of Missouri in Columbia, Missouri, Catlett is a former intern for Click. An avid and tenacious writer, Catlett has been featured in various publications including Vox Magazine, The Columbia Missourian and The DeSoto Times-Tribune. When not writing, Catlett enjoys binge watching underrated TV dramas.
Event photos in this issue were captured by Click photographer Mike Lee. Mike started in news in 1971 as a TV writer, photographer, and art director. For 20 years, his work appeared on national and international television broadcasts, and was published in print media worldwide.
EXPERIENCED , COMPASSIONATE CARE FOR YOUR BEST F RIEND
Tonya Thompson
With focus on the arts and history that have shaped the South's unique character, Thompson, a Middle Tennessee native, now lives and writes in Mississippi while running Delta Creatives (deltacreatives.com), a content editing, marketing and ghostwriting service. When not writing or editing for clients, she enjoys painting, traveling with her husband and children, and finding scenic mountain roads for motorcycling.
Hernando Animal Clinic
Andrea Tatum Letard
Andrea LeTard is a personal chef, cooking instructor, and creator of Andrea’s Cooktales, a recipe website and video series where there’s a story behind every recipe. Her recipes are what she calls next-generation Southern: fun and fresh with a modern twist using unexpected ingredients. Follow Andrea on Facebook, Instagram, and Twitter or read her blog and watch her video series at AndreasCooktales.com.
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People, Places, & Parties
Up Front
14 Homes
20 Garden
24 Recipe
Design with Dimension
Four Green Thumbs
Southwestern Rice & Greens Power Bowl
26 Feature
28 Food
32 Feature
Blackberry Magic
Cooking with Logan
Farmer's Special
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Design with Dimension Interior designer Depp Britt applies his educated eye to make a new house a home
FEATURE & PHOTOS BY CASEY HILDER
Where most people see an empty room, Interior Designer Depp Britt sees a canvas. “My personal style has been called eclectic,” he says. “I like a little bit of everything.” Britt assists hundreds of clients every year in bringing the most out of their personal space. With an eye for detail and emphasis on functional, open space and stunning artwork, his work can often be identified by a charming mix of old and new sensibilities. “You’ll always find older pieces or things you might have inherited that you want to mix in,” Britt says. “The great thing is that by adding a dash of contemporary-modern elements to your house, you can make it look new again." According to Britt, a home represents a collection: varied, lived-in and with dimension. “Most, if not all people, are multidimensional,” he says. “The style of their homes should reflect that. There’s nothing worse than walking into a home and seeing the showroom. Something that just screams that they saw a layout and said ‘I’ll take that’ with very little input of their own.” This month, Britt applies his interior design expertise to an 1,800 square foot residence located in Memphis’ Harbor Town Neighborhood. With a blank slate of a home to work with and several binders’ worth of redecorating plans, Britt and his team set to work redefining a residence and shared several useful design tips along the way.
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Dining Room. Groupings of mirrors have a way of adding ambience and making a room feel larger, an essential choice for a smaller parts of the house. A curiously composed hanging light fixture illuminates the room. "This is a bit of modern flair to kind of mix things up," he says. "It's not so much about the interesting shape of this fixture as it is the way it lights the room. It's brilliant and really adds a lot to the existing light of the home." myclickmag.com
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Transitory Space. The space between the dining room and living room represents an important shift between two disctinctly purposed areas of the home. "A lot of things happen, entertaining-wise, in this area that a lot of people don't consider," Britt says. "We kept in mind that a lot of foot traffic happens here and your whole party often ends up somewhere in this area."
Living Room. The living room was fashioned in a formal, simple manner to suit a variety of activities. A sectional sofa adds a functional and comfortable way to guide visitors throughout the room while allowing natural light to flow in. "It's a very comfortable environment, but at the same time it's very sophisticated," Britt says. 16
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Master Bedroom. The change from drab curtains to plantation-style shutters sparked this room's much-needed facelift. While curtains tend to block out natural light and retain allergens, a simple change gives the room a much more comfortable, feel. "I love clean lines and the modern look," Britt says. "They tend to go with every style, from French to Contemporary."
Entertaining Room. This empty attic area was converted into a gameroom/entertaining space to fit seven or eight guests. The sleeper sofa doubles as a pullout bed for overnight visitors. Recessed lighting gives an even tone and allows for no hanging structures save for a compact cieling fan. A simple gray coat of paint throughout the house establishes a nice, soothing flow. myclickmag.com
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Four Green Thumbs Floral artists Greg Cambell and Erick New discuss Garden District’s first book, Florists to Field
Q & A BY TONYA THOMPSON
Greg Campbell and Erick New know flowers. From breeders and flower farmers, to importers and exporters, the co-owners of Garden District (gardendistrictmemphis.com) have traveled the globe to bring the freshest flowers to clients and Garden District, one of the bestknown florists in Memphis, Tennessee. Formerly John Hoover Flowers, Garden District was named out of a combined love of the New Orleans neighborhood of the same name and the shop’s proximity to both Central Gardens and Chickasaw Gardens in Memphis. When the shop uprooted from Midtown to East Memphis in 2003, eight years after the shop sprouted up, it grew into a lush, colorful, aromatic scene of flowers, containers, antiques, gifts and books. This spring, Campbell and New have added to their shop’s uniquely curated flower and gift collection with their own book, Florists to the Field, which, according to the authors, is a tribute to the fellowship they share with specialty farmers and colleagues in the floral industry. The book, filled with stunning images of the authors’ travels through the Deep South, including Mississippi farms, shows the work that goes into the flowers and arrangements that have embellished homes and events throughout the Mid-South.
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Click Magazine: What can we expect from your new book, Florists to the Field? Greg: This book is not just a pretty, studio-produced flower book. In this book, we travelled to farms around the world and created events using their product, sometimes having only a day to pull it all together. We knew that this was an idea no one had done before.
The personal connections we made with each farm were special. Visiting the different locations was great, from the hydrangeas growing on the California hillsides near the Pacific Ocean to the delphinium growing in fields just a stone’s throw from the North Sea to the bittersweet rows in Wisconsin just a few miles from the headwaters of the Mississippi River.
CM: What was your favorite part of putting the book together? Erick: Connecting on a personal level with the people who supply our shop and create events that they could use for their benefit. We would like to say that this isn’t just another pretty coffee table book. We did not want to create a book just about us. We are proud that the stories about each of the farms profiled are the heart of the book.
CM: Tell us about your experience in floral design. Erick: I started as an undergrad in college working in the backroom of John Hoover Flowers. I began by processing the flowers, cleaning the shop, and making deliveries. I eventually began to design some things and found out that I was pretty good at it and decided that this is what I would do.
CM: Who was your photographer and why did you choose him or her? Erick: Sarah Bell was the photographer for the majority of the book. I think its more that she chose us rather than us choosing her. She agreed to travel all over the place with people she barely knew and put up with all of the uncertainty that went along with the book. CM: Tell us about some of the travel that went into making it? Erick: We took trips to Oregon, Northern California, Wisconsin, Louisiana and practically drove all over the Netherlands. We also included farms near to us in Mississippi and Arkansas. CM: Did you have a particular location you visited that stands out? Why? Erick: Not exactly. Every farm was special in its own way. 22
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CM: Where can our readers purchase your book? Erick: We are fortunate that a lot of people in the area are supporting us by offering the book. Some local places include Novel, Social, Kitty Kyle, Lisa Mallory Designs, Stovall Collection, Menage Fine Stationary, and of course at Garden District. We are starting book tours across the southeast this summer so we may be at a shop near you. You can check out our event calendar at www.southerlymedia. com/florists-to -the-field. CM: Any advice for decorating with flowers this season? Erick: I tend to use most what is in season. Look at what is blooming and green your garden and use that first. We try to start with local flowers first (zinnias, sunflowers, celosia, mint) during the summer to support the local farmers, then we will add in other elements if needed. We tend to follow the seasons across the country. Like now, peonies are in full production in the West, then they will work their way to Wisconsin and then Maine.
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Southwestern Rice & Greens Power Bowl A zesty mix of fresh veggies to kickstart your summer WITH ANDREA TATUM LETARD OF ANDREA'S COOKTALES
THE GOODS For the Dressing 1 pound tomatillos – roasted in a 450 degree oven for 15 minutes 1 large avocado – pit and skin removed ½ small red onion – chopped ½ jalapeno – seeds removed 2 cloves garlic – chopped 1 lime – zested and juiced 1 cup cilantro leaves 1 tablespoon agave nectar or sugar For the Bowl 1 ½ cups brown rice 1 large sweet potato – peeled and cubed ½ teaspoon olive oil 1 teaspoon cumin 1 teaspoon chili powder ½ teaspoon oregano Kosher salt and pepper 1 large bunch green leaf lettuce or spinach – chopped and rinsed 2 cans black beans – drained and rinsed 1 can corn – drained and rinsed 2 cups store bought pico de gallo or chopped tomatoes
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DIRECTIONS Put all the dressing ingredients in a food processor or blender and blend together until smooth. Use immediately or refrigerate for a few days. Preheat your oven to 400 degrees. Cook rice in 3 cups of water – bring to a boil in a large saucepan, simmer, and cover until water is evaporated and rice is tender – about 30 minutes. While the rice is cooking, toss sweet potatoes together with the olive oil, cumin, chili powder, oregano, and a dash of salt and pepper on a baking sheet. Roast in the oven for about 15 to 20 minutes or until potatoes are tender and golden. When the rice is cooked, take off the heat and stir half the chopped greens into the rice until wilted. Add half the tomatilloavocado dressing and stir together. Build the bowls by scooping rice into the bottom of each bowl. Top evenly with extra greens, sweet potatoes, beans, corn, pico de gallo or tomatoes, more of the dressing, and extra cilantro for garnish.
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Blackberry Magic
Picking the perfect blackberry with Cedar Hill Farms
FEATURE BY SARAH VAUGHAN ILLUSTRATION BY ASHLEY DOS
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As more and more of our produce found at local grocery stores continues to be sourced from factory farms, it’s devastating to think of how many children and adults have never experienced the beauty of harvesting one’s own food. Luckily, several local farms, including Cedar Hill Farm in Hernando, Nesbit Blueberry Plantation in Nesbit, Jones Orchard in Millington, and others offer the chance to pick your own blueberries, blackberries, raspberries, and more throughout the summer. “It's good for both children and adults to know exactly where their food comes from,” says Robert Foster, president of Cedar Hill Farm. “Visiting a U-pick operation and experiencing a farm first hand can be very educational and fun. When families visit a U-pick berry field, orchard, pumpkin patch or choose and cut a Christmas tree from a farm, it can create memories and traditions that can last a lifetime.” Cedar Hill Farm offers visitors the chance to pick their own blueberries, blackberries and more. They currently have more than 1,000 mature blackberry plants ready for picking of the Kiowa strand, which was developed at the University of Arkansas.
While the bushes are thorny, the berries are flavorful and sweet, with large berries averaging around 11 grams per berry and some reaching up to 13 grams per berry. The small seeds of the Kiowa strand also make Cedar Hill Farm’s blackberries ideal for jams and jellies. They also freeze well and have a long picking season that can extend up to six weeks long. While high in fiber and nutritional content, blackberries are also low in calories. They have even been used by women in labor to help relieve labor pain, because their high levels of vitamin K can act as a muscle relaxant. Evergreen blackberries, which grow year-round in some parts of the world, including the Pacific Northwest United States, are considered to be anti-viral, antibacterial, and cancer-fighting because of the level of ellagic acid contained within the fruit. The nutrients in blackberries also contribute to improved immune function, improved digestive health, healthy heart function, cancer prevention, weight management, strong bones, improved eyesight, proper blood clotting, healthier skin, improved memory, and various cognitive benefits.
How to Pick the Best Blackberry Unlike some fruits, blackberries don’t ripen after they’re picked, so you’ll only want to pick the ones that are ripe and ready for eating, canning, and freezing. The darkest and most plump blackberries are the most ripe, so look for those with beautiful color. Unlike store-bought blackberries, which are picked before their ripe period and can be purple or even a darker shade of red, fresh blackberries straight from the vine are a deep plum or ebony shade. They’re also juicy and delicious, which makes them ideal for creating old-fashioned jams and jellies. Easy Blackberry Freezer Jam Freezer jam is a safe and affordable way to make delicious summer jam from freshly-picked berries. Unlike traditional jams and jellies, which require some knowledge of canning and preserving methods and techniques to create, freezer jam is quick and easy, it doesn’t require any special equipment and it maintains a fresher flavor. Serve on toast, English muffins, or as an ice cream garnish. Ingredients ●3 cups mashed blackberries ●1/4 cup lemon juice ●1 box fruit pectin ●1 cup corn syrup ●4 cups white sugar Directions 1. Toss blackberries with lemon juice and coat with pectin. (You can find fruit pectin at your local grocery store near the Mason jars and canning supplies.) Let mixture sit for half an hour. 2. Stir in the corn syrup, and heat the mixture over medium heat. Gradually add sugar a couple of spoonfuls at a time until the sugar is dissolved, or about 5 minutes. Remove from heat. 3. Allow the mixture to cool thoroughly. Pour in glass jars and store in the fridge or freezer. This jam will last three to four weeks in the fridge and up to six months in the freezer.
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Cooking with Logan MasterChef Junior season 2 winner Logan Guleff talks barbecue, books and the art of flavor
FEATURE BY CASEY HILDER
While the culinary plight of the average 16 year old typically involves messy scrambled eggs or hastily prepared ramen noodles, the lovingly crafted dishes of MasterChef Jr. season 2 winner Logan Guleff require the hand of a seasoned culinary artist. From old-school Southern favorites like shrimp and grits to worldly cuisine like Turkish manti, this 2016 James Beard Foundation award winner has built his name from a sense of tast and cooking skill beyond his years. Guleff recently returned to the set of MasterChef Junior this past May to judge the culinary creations of a whole new crop of young chefs. "When you go back to such a high-stress environment with so many memories, it's fun to see these kids going through a similar experience," he says. "It was also fun to catch up with others from past seasons and finally meeting some of those people I'd been hearing about."
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Click Magazine: Your big break came from a "Make Your Own Sandwich" competition hosted by Jif Peanut Butter. Can you share the details of that sandwich? Logan Guleff: It was my first recipe contest. I made a supercomplicated peanut butter-turkey burger that had about a million steps. It was worth it, but I ended up getting runnerup. I started with the idea of a peanut butter burger, and turkey seems to work better for that than beef. I ended up with a flavor that kind of resembled Pad Thai or Kung Pow Chicken. I was pretty neat. CM: What are some of your favorite local places to eat? LG: I really like Sabor Caribe, a Venezuelan place on Madison Avenue. It's super fresh and the chef there does a real good job. Corky's, Central Barbecue -- it's hard to go wrong with barbecue here. CM: You recently served as a judge for the Memphis in May Barbecue Cooking Competition. What do you look for in good barbecue? LG: For me, I like it well-rendered with a lot of seasoning and a lot of spices. But you still want to taste the pork flavor in there. If you're slathering the meat with sauces and rubs to the point where the essence isn't recognizable, you haven't done your job right. I also look for a good smoke ring. CM: What is Gordon Ramsay like off-camera? LG: He's exactly the same. He'll break a plate, the whole nine yards. My mic blew out when he was in the middle of trying my food. It was really funny, but I was glad that I wasn't the sound guy that day. CM: Last year saw the release of Cooking Dreams, your first book. What's it about? LG: It's half cookbook and half graphic novel, as well as
recipes and chef notes to help bring an amateur or home cook up a notch in terms of how they thing. It's a really nontraditional approach, but can still build some skill in the kitchen, CM: Who are some chefs that inspire you? LG: I was really inspired by Chef Ramsay, of course. Hell's Kitchen, MasterChef, you know. But that's almost a different story in itself. I really like Julia Child, she's a big inspiration. So is David Chang. He has this great Mind of a Chef episode where he makes gnocci out of ramen noodles, really good stuff. CM: What are some of your favorite cooking trends? LG: Farm-to-table is really going strong, it's totally a movement. I've been to some that go really far with it and handwrite their menus every morning. CM: What is your favorite lazy meal? LG: I like ramen, but I do it my way. I put the narutomaki in there, some boiled eggs and veggies; it's great. My mom also makes this really great pounded pork cutlet. CM: What are some of your non-cooking hobbies? LG: I like video games, kayaking and indoor rock climbing. CM: What are you working on now? LG: I have a small job helping out with cooking classes at St. Jude. It's kind of a challenge since I have to create these recipes and also include a fun activity mixed in. We work with a single pot and everything is super carefully done, so no FlambĂŠ action. The meals also have to be simple and healthy. So it's a lot of different criteria to keep in mind, but I have fun with it.
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Mississippi Ale House
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WITH DERRIC CURRAN AND ALISTAIR CLARK OWNERS AND OPERATORS OF THE MISSISSIPPI ALE HOUSE
Honey Bee Cream Ale How do you beat the Southern heat? Beer and bar-b-que of course! 1817 and Mississippi Ale House’s Honey Bee Cream Ale and Jake’s Stupid Nachos from Side Street Burgers get the job done easily. Tackle a mountain of barb-que pork with cheese smothered nachos, jalapeños, and a VIP guest list of other tasty bits. Then put that fire out with the refreshing and lightly sweet overtones of the Honey Bee. Locally sourced Tupelo style honey and crystal malts make this beer the perfect Summer companion.
BREW FACTS Brewery: 1817 Style: Cream Ale ABV: 5% Food Pairing: Jake’s Stupid Nachos Appearance: Dark gold and amber Aroma: Sweet and light honey with toasted malt Where to find this pairing: Mississippi Ale House, Side Street Burgers
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Farmer's Special Showcasing farmers market favorites from across the Mid-South FEATURE BY AMANDA BERNARD & VICTOR LORTHOS 32
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PHOTOS BY AMANDA BERNARD & CASEY HILDER
O
n any given Saturday from spring to early fall one can find The Hernando town square bustling with excitement – children romping in the grass, families picnicking under the shade of the large trees, music in front of the court house and over 20 vendors from the Hernando Farmers Market offering a variety of items anywhere from lettuce to handmade birdhouses. Popular items such as farm fresh eggs will sell out with the first hour of the market’s eight o’clock opening although there are plenty of other items available all the way to the market’s 1 p.m. closing time. Now in its 10th year, the Hernando Farmers Market has already been ranked Mississippi’s Favorite Farmers Market and makes the top of the American Farmland Trust list each year. There’s a sense of community in the air as neighbors greet each other and loyal customers stop by their favorite vendors to see this week’s selections. Warm and welcoming, most vendors are local, part of small,
family-owned businesses with products that are sold directly from the person who made them (with the occasional helping hand from a long-time friend.). An outdoor café offers coffee and baked goods for breakfast or just a place to relax and catch up with a friend. More than fostering community, the Hernando Farmer’s Market seeks to promote a healthy community – at 9 a.m. a free Fit & Fresh class is offered and the market seeks to make healthy fresh food affordable to everyone in the community by working with vendors to accept SNAP / EBT , WIC and Senior Vouchers. The variety of vendors makes it possible to do an entire week’s worth of shopping at the market with meat, fruit, vegetables, milk, eggs, grains, homemade bread, fresh herbs all available along with sweet treats such as fried pies, cookies and pies. A select group of artisans offers locally made home accents and personal care items, making the Hernando Farmers Market a complete package.
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Nick’s Fried Pies Nick Walker finds the fried pie business to be a rewarding change of pace from his previous corporate life as an insurance agent. “It’s really the customers that bring me gratification” Walker, who sees repeat customers weekly, says. Upon trying his pies, it is easy to see how he’s developed a loyal following. Walker aims to source as many of his ingredients locally and only uses the best of each for his apple, peach or chocolate pies. He is inspired by his grandmother, who used to make fried pies for hunting trips while he was growing up. While the recipe is his own, the same ‘from scratch’ process lives on through this University of Memphis graduate. In addition to his fried pies, Nick offers fresh squeezed lemonade to ensure everyone feels refreshed at the Farmers Market.
JD’s Garden Accents What started as a hobby for Jan DeMerritt has become JD’s One of a Kind Garden Accents. DeMerritt started with mosaics but soon felt inspired to go beyond traditional flat garden stones and while she still makes some mosaics most of her pieces are more dimensional. Made with treasures she finds at local yard sales and thrift stores, each piece gives new life to old items such as small figurines, metal décor, and even golf balls. Each piece is crafted by hand by DeMeritt who performs the entire process herself between pouring concrete, selecting materials, design and finishing.
Mardis Bee Farm For Sammy Mardis, beekeeping started as a hobby to occupy the former Memphis City Schools employee. Now he and his wife Sharon aren’t just each other’s honey -- they’re partners in honey. While Sammy is the primary beekeeper, Sharon bottles and brings the raw unfiltered honey to the farmers market for sale, making each jar a true team effort. Together the couple pulls honey twice a year yielding over 150 gallons with each pull. Literally working day and night (as it’s best to move bees in the dark), the intense process takes two days between pulling, extracting, and bottling. Local honey is often touted as the best natural remedy for allergies but honey can also help with cough, wounds, ulcers and serve as an immune booster. 34
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I Am The Cookie Lady Don’t let the name fool you. The cookie lady Tammy Cox has the love and support of her husband, who gifted her the baking tools that started her business as a Christmas present, going into each cookie – he even helps with the baking. For over four years, The Cookie Lady’s creations have been delighting patrons at the Hernando Farmers market. Each cookie is made from scratch and custom decorated by hand. While these delectable treats make perfect gifts, don’t be surprised if your recipient find them too pretty to eat.
Two Brooks Farm Two Brooks Farm is a tenth generation farming family focusing on farming ecologically in the Mississippi Delta. While farming can often clash with local ecology, the Wagner family seeks to support nature with their farm and not only provide food for their patrons but nourish numerous bird, mammal, and reptile and amphibian species. The Wagners have also been able to reduce the farm’s carbon footprint and create a bio system with soil renewal capabilities. Offering a variety of long grain, basmati and rice grits, each package contains non-GMO, gluten-free rice that allows customers to feel good about what they eat. Each purchase also includes a recipe card for one of the over 100 family recipes available on the farm’s website such as pimento cheese gritsotto and peaches and cream rice grits.
Desoto Meat Company Andy Williamson offers premium cuts of locally raised beef and pork, while his granddaughter Anna Fulcher helps man the Desoto Meat Company booth each week. Williamson started in the cattle market with his partner Murray Haslip, but the two soon found themselves thinking outside the box while they were looking for ways to market their cattle. Now they are raising their cattle in Desoto County but have gone from brokering to butchering. When ready, the livestock are sent to the processing facility in Arkansas before the final product is sold at farmers market vacuum sealed and frozen to keep the favor fresh until prepared. From brisket to jalapeno-cheddar bratwurst, each product comes from grass-fed animals and is antibiotic, nitrate and hormone free. myclickmag.com
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Karr’s Fruit and Berry Farm When Phil Karr found himself with a large plot of empty land, he decided to give farming a try by planting various fruits and creating what is now Karr’s Fruit & Berry Farm. Every piece of fruit that goes into Karr’s products is hand-picked, and each batch of jellies (made from fruit juice), jams (made with crushed and chopped fruit,) and preserves (made with large fruit chunks) is handmade. Inspired by cookbooks and his own trial and error, Karr has created unique flavors such as muscadine moonshine jelly, strawberry balsamic jam, and the Karr’s best-selling blueberry lemon jam. Karr’s offers samples so market patrons can get a delicious preview before they buy a jar of the over 20 varieties offered each week. Jars can be purchased individually or wrapped into gift box sets of three to give the sweet taste of Mississippi as a unique and fun gift.
Jones Orchard Jones Orchard, a newcomer to the Hernando Farmers Market, has provided the Mid-South with fresh local produce for over 70 years and four generations. It all started in 1940 with peaches, and now they have 25 varieties picked fresh daily from the 110 dedicated acres at the orchard. Over the years, the orchard has grown to 600 acres growing strawberries, pears, nectarines, apples, plums and blackberries. June kicks off peach season at Jones Orchard, which is still a customer favorite after all these years. Each week at the market, seasonal fruit as well as homemade pies, preserves, apple butter, jams, jellies and relishes made from scratch in small batches at the Jones Country Kitchen are available. A short drive north of Memphis, Jones Orchard is open to the public for pick your own items for anyone looking to experience something beyond the farmers market.
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June 2018
Dave's Bagels They call him “The Bagel Guy” and when asked how he got into the baking game, Dave laughs. “I came from New York, man, I just couldn’t find a decent bagel in Memphis.” So in the fall of 2016, he started making his own and giving away samples. His delicate and chewy bagels caught on, and he went full-time, selling his wares to several places in Memphis and opening a booth at the Memphis Farmers Market. Dave’s in his second season here, and he loves it. “It’s about meeting people face to face,” he says, “that personal contact with customers, and about getting out of the kitchen sometimes to catch the cool breeze.” He laughs again as a customer walks up to ask about garlic and onion bagels and starts filling a bag. “And this place is great,” he says. “There’s a real camaraderie here, among the vendors. We all get along really well. Like a family, you know, like friends.” Two more customers come up, and he turns to greet them as the breeze from the river picks up again. Dave’s Bagels carries a wide variety of bagels as well as soft pretzels, pretzel bites, and bialys.
Cosgrove & Lewis Soaps Debra Lewis and Rob Cosgrove have been making soaps for seven years. “We saw a homemade soap stand at a car show years ago, and we were just smitten,” says Rob, “and then we took two years to perfect our process.” All of their soaps are locally made and tested on themselves (never on animals,) and are made with coconut, olive, and palm oils as well as natural herbs and pure essential oils. They’ve been with the Memphis Farmers Market for two years now. “Coming out here is about meeting people,” Debra says, standing next to a table full of multi-hued, fancy soaps and bath bombs. A customer picks up and sniffs a bar of a lemon-scented yellow and white swirled soap, a local favorite. “And about the family of the market,” she says, “we love it here.” Dedicated to quality, they have developed their own stringent quality control tests in their local lab, creating a process that uses less lye than conventional soaps and even going so far as to press their own pure essential oils from flowers, all to make sure their product is as pure as possible. Cosgrove and Lewis operate in a variety of farmers markets in the Mid-South, and carry bath oils, bath bombs, lotions, lip balms, and loofa soap. myclickmag.com
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Whitton Farms When asked what she loves most about the Farmer’s Market, Jill Forrester looks up from behind giant bouquets of flowers and bundles of radishes. “It’s the farmer’s social hour,” she says. Jill and her husband Keith own the award-winning Whitton Farms in Tyronza, Arkansas, and have been working to produce cut flowers, produce, and herbs for fifteen years now. They were one of the first vendors at the Memphis Farmers Market when it opened in 2012 and enjoy it just as much now as they did then. They were public school teachers when they inherited the family farm and decided to take the crops of soybeans and cotton in an exciting new direction with natural, organic, and sustainable practices. Since then, their hard work has paid off with commercial success and multiple awards, including the Northeast Arkansas Farm Family of the Year, and the “Tomato Taste Test” Winner at this very market. Whitton Farms has also owned the Trolley Stop Market in Midtown for the last eight years, and participate in multiple farmers markets in the Mid-South. But this one is special. “We look out for each other here,” Jill says, “It’s an opportunity to take a break from the labor, to connect with not only your customers, but with friends and extended family,” she says.
Erica Bodine Pottery
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June 2018
Erica Bodine has been throwing pots for 21 years. Her father taught her and helped her build her first kiln. Since then, she has taught classes and maintains a local studio at the Art Factory in Midtown. She was selling lumber a few years ago when she decided to get into making pottery as more than a hobby, and has been at the Memphis Farmers Market for five years. “Someone asked me what my favorite thing to make was one time,” she says, standing behind rows of ceramic mugs and cheese plates, “and I said, ‘money!' But really, this farmers market and others have allowed me to be a potter full-time, and that’s kind of amazing.” Bodine's table packs a selection of earthtoned bowls and mugs marked “901” or “WINE”, cheese plates shaped like pigs or the state of Tennessee, brightly colored platters of all description, and ceramic spoon rests for multiple wooden spoons.
Bluff City Fungus White and silver mushrooms, arranged beautifully in blue trays, line the table. Clumps of black morels are stacked on one end with king trumpets and shiitakes. A customer asks if they have maitake, and Scott Lisenby shakes his head. “No maitake today, we should have some in a couple of weeks.” Scott runs Bluff City Mushrooms and has been growing mushrooms, mostly as a hobby, for five years now. “I used to work as a florist and flower arranger and we grew a ton of flowers with maybe some mushrooms on the side,” he says. “When I came to the farmers market, I saw a need because there weren’t a lot of vendors for them.” Scott has been growing and selling mushrooms professionally for about two years now in the backyard of his house. “For me it’s really about connecting people with the great mystery,” he says. “About showing people an aspect of something they can appreciate, and, you know, bridging the gap.”
Flirt myclickmag.com
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Neysa Kirkland & Nathan Allen
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June 2018
Out & About
Mississippi Music Awards
George & Sharon Harris, Peter Whitham
42 Mississippi Music Awards
44 ACS Birthday Bash
46 Garden with the Arts
48 DAC 1st Friday Art Walk
50 Gospel Singing for a Cure
52 Ale Houe Bike Night
54 Silo Square Groundbreaking
56 Down & Derby
58 Beale Street Music Fest
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Mississippi Music Awards The Mississippi Music Foundation recognized more than 25 nominees across a handful of categories with a night out at the Landers Center. Proceeds from the ceremony will benefit programs supporting local musicians, including the Foundation’s Money Match Program and the Mississippi Youth Chamber Orchestra.
MAY 5 PHOTOS BY MIKE LEE
Milana, Amaris, Eden & Kristina Nutoit
Dale Rushing, Keith Shaddix, Danny Strange & Chris Fowlkes 42
June 2018
Kim & Jeff Fagan Jr. Kim & Jeff Fagan Jr.
J.T. Norman & Michael Thornton
Craig Staten
Cassie Shearon & Henry Kevin Edwards
June & John Brassel
Beatrice & Chester Pryor
Marjorie Neidig & Dianna Matula
Cheyenne Marrs & Wanda Ross
Aaron & Angi Coker, J. Johnson myclickmag.com
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Garden with the Arts & Art Walk Plant lovers young and old were invited to participate in gardening workshops on butterflies and other garden guests, flowers, mulching, and more. A true community affair, the spring exhibition by Olive Branch Arts Council also featured local artists painting plein air, a farmers market, and even arts and crafts out on the Slab.
APRIL 28 PHOTOS BY MIKE LEE
Dena Richardson & Allison Pruette
Thomas Watson & Sandra Ehrlichman
Elena Vergara
Dena Richardson & staff 44
June 2018
Jose Betancourt
Erikka & Erik Rosenthal
Rita Schelly & Debra Monday
Mary Lancaster
Glenn & Lee Ann Sprayberry, Preston Walker
Dena Richardson, Adalyn & Lycia Callahan
Janice Lewis & T.J. Sappington myclickmag.com
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First Friday Art Walk After previewing the Brushes and Blossoms exhibit at the Banks House, art aficionados worked their way around the historic Hernando Square. Several shops stayed open late to host local artists and showcase their artwork, allowing guests to explore and connect at their own pace.
MAY 4 PHOTOS BY MIKE LEE
Mark Freiert
Debbie Fox & Jill Futey
Randy & Susan Martin 46
June 2018
Gwen Lutrell
Russell & Amanda Pennington
Happy Father’s Day from the J. Cox Orthodontics Team!
Jim & Meg Anderson
Jessica H. Cox DDS, MSD • Orthodontics for Children & Adults Flex Accounts Welcome
HERNANDO: (662)429-8022 • 1150 Monteith Ave. Suite 100
OLIVE BRANCH: (662)893-8024 • 5965 Goodman Rd. Suite 102 www.jcoxortho.com
John & Ellen Jernigan
Precious Paws Linda & James McDaniel
Tim & Bernie Zeigler myclickmag.com
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ACS DeSoto County Birthday Bash Fundraising Dinner LongHorn Steakhouse catered a robust spread at Cedar Hill Farm in Hernando to benefit the American Cancer Society and raise awareness for their DeSoto County events.
MAY 10 PHOTOS BY MIKE LEE
Clay & Sarah Sartain
Tina & Joey Judd 48
June 2018
Tammie Johnson
Dennis & Eva Hodson
Rita Harris
Lisa Harris
Trudy Jackson
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Gospel Singing for a Cure The Pounders Family Ministry hosted the second annual Gospel Singing For a Cure on May 12. All proceeds from the daylong gospel showcase will benefit St. Jude Children’s Research Hospital.
MAY 12 PHOTOS BY MIKE LEE
Keri Kjellin & Cindy Ferguson
Mckay Sisk, Trisha & Isabella Wright, Robert Sisk
Kathy Dickson & Jamey Pirtle 50
June 2018
Brittney Magee & Garrett Harstin
Amy Cobb
Don & Anna Daniels
Sandra Stafford & Susie Ashmore
Donnie Williams
R.J. Burdett & Lanelle Hudspeth myclickmag.com
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Ale House Bike Night Southern Thunder Harley Davidson traded in its usual spot under the Water Tower for a ride into the sunset. The usual crew met up with some new faces at Mississippi Ale House in Olive Branch to kick back with some craft brews.
MAY 12 PHOTOS BY MIKE LEE
Eddie Smith
Angela & Michael Meredith
David Peacaux, Randy Boldeneli, Jason Fitzwater & Mike McKnatt 52
June 2018
Bam Bam & Aubrey Depeuw
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Distinctive Carpets
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Southaven Silo Square Groundbreaking Mayor Darren Musselwhite formally introduced the City’s plans for Silo Square, a 228-acre district across from BankPlus Amphitheater at Snowden Grove. The mixed-use community will feature retail and living space, drawing comparisons to Collierville’s Schilling Farms and Overton Square in Midtown Memphis. The City plans to begin building housing by late 2018, with commercial buildings to follow soon after.
APRIL 30 PHOTOS BY BOB BAKKEN
Keith Fuller & Rose Marable
John David Wheeler, Raymond Flores & Whitney Choat-Cook 54
June 2018
Southaven Mayor Darren Musselwhite
Stacey & Marty Austin
Delbert Hosemann & Carmen Kyle
Hernando Farmers Market
Adam Emerson & Ken Ibsen
Les & Alyssa Hooper
First Security Bank
Debbie & Brian Hill myclickmag.com
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Down & Derby For the past 7 years and counting, the Down Syndrome Association of Memphis & the Mid-South has invited horse lovers from across the region to get “down and derby” at their annual fundraising event. Guests could kickback and enjoy the race, show off their best hats, bid in live and silent auctions, and more in support of the DSA. Proceeds will aid the DSA in its mission to empower those with Down’s syndrome and educate their communities through workshops, mixers, and more.
MAY 5 PHOTOS BY FRANK CHIN
Amanda Burton & Polly Bowie
Kelsey Robb & Madie Patterson 56
June 2018
Gail Brown & Krista Osborn
Jewel & Jerica Phillips
Robin Greer
Worth & Jamie Steen
Michael Hatcher
Halie Simmons & Nicole Kitchens
Theri Hamilton, Geoff Bleech & Amanda Bleech
Nick & Kelsey Whicker myclickmag.com
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Beale Street Music Festival Known for its eclectic line-up, Memphis in May returned to Tom Lee Park with a roster chock-full of local and national talent.
MAY 4-6 PHOTOS BY BRIAN ANDERSON & CASEY HILDER
Queens of the Stone Age
Tav Falco 58
June 2018
Matt Ford, Jordan Marshall, Ashley Tew & Bryan Brickley
Reverend Robert Rev & Washboard Shorty
Maddie Lattimore & Samantha Hayes
Al Kapone & Muck Sticky
Earl "The Pearl" Banks
Incubus
Will Woods, Emery Lusk, Sophie Stockstill & Will Johns
Chris "Kingfish" Ingram myclickmag.com
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June 2018
MARKETPLACE
& MORE
We are so much more than countertops!
Pro Stone
Mid-South Turf
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AOM Illustration
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June 2018 April
Deer Tick (Ixodes scapularis)
Animal of the Month
BY RUSS THOMPSON
You’re walking in the woods, taking in a scenic overlook after a refreshing hike when you feel something tickling your lower leg. Suddenly the scene changes to one of abject horror as you realize your space is being invaded by the most dreaded woodland parasite: the deer tick. You grab hold of it, relieved that it has yet to clamp down for a tasty snack on your ankle and continue on your way, only with more caution. There is probably no creature in the southeastern woodlands that is more reviled than the deer tick and with good reason. Not only are they the source of itchy bites, they are the carriers of diseases that make the skin crawl just from the mention of their names, Lyme disease being one of the most feared. There are only a few cases a year of Lyme disease reported every year in Mississippi and a few more in Tennessee. A 2012 study revealed that rickettsiosis, formerly known as Rocky Mountain Spotted Fever, is much more common than Lyme disease in the South. It’s actually spread by the Lone Star Tick. There’s one thing the deer tick has in its favor: Lyme disease is much more prevalent on the east coast, in the Pacific Northwest and Great Lakes regions. It can start out as a bullseye rash and give you flu-like symptoms. Often, the symptoms go away only to return and even cause joint and nervous system problems. That’s no walk in the park. There are over 14,000 cases of Lyme disease in the U.S. each year. Scientists say nine out ten cases aren’t reported because often the symptoms are mistaken for flu. The dearth of cases in the South doesn’t mean one should let one’s guard down. Look for a critter the size of a sesame seed. Male deer ticks are dark brown; females have black
dorsal markings and reddish bodies. The Mississippi State Department of Health recommends that if you’re going to be hiking in deer tick country during the summer when this creepy critter is in its nymph stage, you should wear long pants, wear repellent (DEET always works, but there are natural ones with lemon and eucalyptus that can be effective), and even tuck your pant legs into your socks. Talk about sacrificing fashion for safety’s sake. Deer ticks like to burrow down in armpits, pubic regions, on your thighs, along your hairline and behind your ears. Talk about invasive. When you remove a tick, tweezers work best. Pull it straight off, getting right down to the surface of your skin. The sooner you remove it the better -- ticks take about 24 hours to actually begin feeding on you, which is what they will need to do in order to transmit the disease to your blood. These vampires work in slow motion. At least these bloodsuckers only live for two years, going through four stages: egg, larvae, nymph and adult. They dine exclusively on blood and only feed three times in their lives; once when they are in transition from larvae to nymph, again when they go from nymph to adult, and one final time when they lay eggs as an adult. Deer ticks pick up Lyme disease from infected deer or rodents and can do so during any of the stages in which they feed. However, they can only spread the disease during the second or third feeding. So the next time you’re hiking in the Mid-South woods, be aware of the threat bloodthirsty deer ticks pose, but don’t let it dampen your love of the outdoors. A few precautions and you won’t have to live in dread fear of these tiny vampires.
Russ Thompson was a science teacher for 14 years and has been a freelance writer since 2014 focusing mainly on science and nature writing as well as fiction. His science and teaching background has compelled him to take an interest in researching and writing about the natural world. myclickmag.com
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Sunset on the Square DeSoto County Courthouse, Hernando || Thursdays, June 7 to 28 at 7-9 p.m.
Photo by Mike Lee
Presented by the Main Street Chamber of Commerce, Hernando’s free summer concert series has returned with one powerhouse lineup: June 7 Truck Patch Revival, a country band born in the Delta June 14 Mississippi Stomp, an Americana act hailing from North Mississippi June 21 Young Petty Thieves, an Americana band born and bred in Memphis June 28 Twin Soul, a rock ‘n’ roll party band from Memphis Grab a blanket, pack a picnic basket, and get ready to kick back with the whole crew on the Courthouse lawn. The family-friendly showcase starts at 7 p.m. every Thursday in June. FOR MORE INFORMATION: hernandoms.org/sunset-on-the-square
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June 2018
Architectural Stoneworks
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