No'Ala Huntsville September/October 2012 by No’Ala Studios

The Best Pies in the Valley | Fresh Fall Fashion | A Market With a Mission | Made in North Alabama

LET’S EAT! From Barbecue to Blackberry Pie, We’re Dishing On Everything That Makes North Alabama So Delicious

SEPT/OCT 2012 $3.95

noalapress.com

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september/october 2012

Our staff and readers have done the tough job of pigging out on barbecue around the region, and we’ve come up with a list of the 10 best barbecue joints, from Huntsville to the Shoals and everywhere in between.

BY LAURA ANDERS LEE

Through social media and word-of-mouth, we reached some of the best bakers in the Huntsville area and asked them to roll up their sleeves and get to baking to defend the honor of their favorite pie recipe.

A change of seasons means a change of wardrobe. You can find it all here in the Tennessee Valley.

PHOTOS BY ARMOSA STUDIOS

BY CLAIRE STEWART

Greene Street Market has gone from around 10 vendors and a few dozen patrons on its inaugural night to nearly 40 vendors and sometimes more than a thousand visitors today. It’s a weekly event not to be missed.

BY LAURA ANDERS LEE

PHOTO BY DANNY MITCHELL

We have all of the Colors of Fall. No matter the occasion, In Bloom will help you present it in style. Wedding, party and event planning at our Floral Design Studioâ&#x20AC;&#x201D;gifts, cut flowers, plants and accessories at our Five Points Shop. If you want it to be special, start at a special place. In Bloom specializes in the colors of Fall!

In Bloom Floral Design Studio 601 McCullough Avenue (by appointment) 256-519-8898

In Bloom Five Points 504 Pratt Avenue 256-533-3050

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contents

SWEET DEAL JoAnn Gunner has been making pies for Big Bob Gibson’s for 38 years. HUN TSVILLE ••••• September/October 2012 Volume 1: Issue 3 ••• C. Allen Tomlinson Editor-In-Chief David Sims Managing Editor/Design Director Sarah Gaede Guest Editor Contributing Writers Sarah Gaede, Laura Anders Lee, Claire Stewart, Allen Tomlinson Contributing Photographers Armosa Studios, Patrick Hood, Danny Mitchell Business Manager Roy Hall Marketing Coordinator/Advertising Sales Heidi King Graphic Designer Rowan Finnegan Editorial Assistant Claire Stewart Interns Sara Kachelman, Ryan Paine •••

Calendar Events for September-October 2012

Everybody’s Business Giving Hope to Huntsville’s Homeless BY LAURA ANDERS LEE

Market Made in No’Ala

Dan Halcomb Huntsville Symphony Orchestra

Food for Thought

Elizabeth Jones Burritt on the Mountain

BY SARAH GAEDE

Ginger Penney Liles

Twenty Answers

Matthew Liles AIDS Action Coalition

BY CLAIRE STEWART

Bless Their Hearts Life at Grandmother’s Table BY LAURA ANDERS LEE

Leslie Ecklund Burritt on the Mountain

BY CLAIRE STEWART

Your Last Meal is Now Served

Jennifer Doss Huntsville Symphony Orchestra

Jeff Johnson Terramé Day Spa & Salon

Oink If You Love Barbecue

N O ’A L A H U N T S V I L L E ADV IS ORY B OAR D

Parting Shot BY PATRICK HOOD

Patrick Robbins Alabama Pain Center Charles Vaughn Vaughn Lumber Company Anna Baker Warren Anna Baker Warren Interiors

No’Ala is published six times annually by No’Ala Press PO Box 2530, Florence, AL 35630 Phone: 800-779-4222 | Fax: 256-766-4106 Web: www.noalapress.com Standard postage paid at Huntsville, AL. A one-year subscription is $19.95 for delivery in the United States. Signed articles reflect only the views of the authors and do not necessarily reflect the views of the editors. Advertisers are solely responsible for the content of their advertisements. © 2008-2012 No’Ala Press, All rights reserved. Send all correspondence to Allen Tomlinson, Editor, at the postal address above, or by e-mail to atomlinson@atsa-usa.com. Letters may be edited for space and style. To advertise, contact us at: 256-766-4222, or sales@noalapress.com. The editor will provide writer’s guidelines upon request. Prospective authors should not submit unsolicited manuscripts; please query the editor first.

No’Ala is printed with vegetable-based inks on 100% recycled paper.

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editor’s letter « Sarah Gaede « 7

Oink! Welcome to one of the most controversial issues of No’Ala ever. That’s right, we are talking about barbecue. As any aficionado of barbecue knows, the definition of what constitutes good barbecue varies widely, and wildly. As you can see from my article, “Oink if You Love Barbecue”, I am as rabid in the defense of my chosen style as anyone could be. That doesn’t mean it’s the only barbecue I’ll eat. Pig is pig, when you get right down to it, and when a person is craving pork, proximity is paramount. We have highlighted some of our readers’ favorite barbecue spots. If we missed yours, we apologize, but we were overwhelmed by the embarrassment of barbecue riches available locally. If your favorite place is a well-kept secret, talk it up. That’s how our favorite local dining spots get to be known, and what helps them thrive. We are blessed with wonderful local food, especially this time of year, when home gardens and farmers’ markets supply us with seasonal bounty. So whether you cook it yourself, employ one of our great area caterers, or treat yourself to a night on the town, make sure to eat local. As summer slowly fades into fall, and the weather becomes perfect for grilling, why not have a pork-themed party, right down to the battle for the pigskin on the big screen? If you want proof of how passionate we Southerners are about food and football, go all out and have a barbecue smack-down the day of the Alabama-Auburn game. Invite people from both football camps, and several different barbecue genres. Top the meal off with one of our winning pies. Wash it all down with locally brewed beer, and maybe a little sip of Alabama whiskey from Conecuh Ridge. (That would be more on the lines of “think local, drink local.”) Whatever your barbecue or team preference, we thank you for choosing to read our magazine. We love where we live, and the people who live here. The more we learn, the more there is to love, and the more we love sharing our discoveries with you.

Your BizHub Watchdog If you’re interested in controlling costs with office equipment solutions for almost any business challenge, call me. We’re the specialists, because we’re the watchdogs. —J.T. Ray

(256) 464-0010 450 Production Avenue, Madison, AL 35758 8 | NOALAPRESS . COM | S EPTEMBER /O CTOBER 2012

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calendar

September 1 Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com Artist Market Noon-4:00pm; Free; Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net Huntsville Ghost Walk 6:00pm; $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com Sci-Quest Parents’ Night Out: Blinkers and Buzzers 6:00-9:00pm; $20 for first child; $15 for additional children ages 4-12; 102 D Wynn Drive; (256) 837-0606; sci-quest.org September 1-3 Northeast Alabama State Fair Sat-Sun 2:00-11:00pm; Mon 2:00-9:00pm; $4 children and $6 adults; John Hunt Park; (256) 883-5252; huntsvillefair.com September 1-October 31 Scarecrow Trail and Enchanted Forest Daily; $12 adults, $10 military and seniors, and $8 children; Huntsville Botanical Gardens; 4747 Bob Wallace Avenue; (256) 830-4447; hsvbg.org

September 13 Greene Street Market 4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com Dine and Dash Trolley tour of downtown restaurants; 6:00pm; $30; Various locations; (256) 683-0966; homegrownhuntsville.com Thursday Evening Concerts at the Library 6:00pm; Free; 915 Monroe Street; (256) 532-5975; hmcpl.org The Great American Series: Clara Barton-Angel of the Battlefield Dinner 6:00-9:00pm; $75. Early Works Children’s Museum; (256) 564-8100 September 14 Concert on the Docks 6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399; lowemill.net September 14-16 Theatre Huntsville Presents Greater Tuna Fri-Sat 7:30pm; Sun 2:00pm; $20 adults and $18 for students; military and seniors; Von Braun Center Playhouse; 700 Monroe Street Huntsville; (256) 536-0807; yourseatiswaiting.org September 15 Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com

September 6 Greene Street Market 4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com

September 15 Tasia Malakasis Book Signing and Cheese Tasting Harrison Brothers Hardware, 124 Southside Sq., Huntsville; 2:00pm-4:00pm; (256) 536-3631

September 6-7 Justin Willman 7:30pm; $25-$30 Merrimack Hall; 3320 Triana Boulevard; Huntsville; (256) 534-6455; merrimackhall.com

Artist Market Noon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net

September 7 Concert on the Docks 6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399; lowemill.net Monkey Speak Open Mic Night 8:00pm; $5; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org September 8 Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com Artist Market Noon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net Huntsville Ghost Walk 6:00pm; $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com Old Fashioned Trade Day on the Square 8:00am-5:00pm; Free; Around the Courthouse Square; (256) 852-5378; harrisonbrothershardware.com September 12 Elton John 8:00pm; From $42.50; Von Braun Center; 700 Monroe Street; (256) 553-1953; vonbrauncenter.com

Huntsville Ghost Walk 6:00pm; $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com September 20 Greene Street Market 4-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com

September 22-23 Cirque de la Symphonie

Art with a Twist 5:30-8:00pm; $45; Huntsville Museum of Art; 300 Church Street; (256) 535-4350; hsvmuseum.org September 21-23 NEACA Fall Craft Show Fri-Sat 9:00am-7:00pm; Sun noon-5:00pm; Free; Von Braun Center. 700 Monroe Street; (256) 533-1953; neaca.org September 21 Concert on the Docks 6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399; lowemill.net September 21 Sci-Quest Parentsâ&#x20AC;&#x2122; Night Out: Blinkers and Buzzers 6-9:00pm; $20 for first child; $15 for additional children ages 4-12; 102 D Wynn Drive; (256) 837-0606; sci-quest.org Third Friday Decatur 5-8:00pm; Free; Bank Street and Second Avenue in Decatur; (256) 350-2028 September 22 Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com Artist Market Noon- 4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net Huntsville Ghost Walk 6:00pm; $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com September 22-23 Huntsville Symphony Orchestra Presents Cirque de la Symphonie Sat 7:30pm, Sun 2:30pm; From $25; Mark C. Smith Concert Hall, (256) 539-4818; hso.org September 26 Art Critique 6:00pm; Free. Lowe Mill; 2211 Seminole Drive; (256) 533-0399; lowemill.net September 27 Five Points Historic District Walking Tour 10:00am; Free; Corner of Wells and Maple Hill Drive; (256) 533-5723; huntsville.org Greene Street Market 4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com Thursday Evening Concerts at the Library 6:00pm; Free; 915 Monroe Street; (256) 532-5975; hmcpl.org Huntsville Traditional Music Association at Burritt on the Mountain 7:00-9:00pm; Admission charged; 3101 Burritt Drive; (256) 536-2882; burrittonthemountain.com September 27-28 The Blind Boys of Alabama 7:30pm; From $37; Merrimack Hall; 3320 Triana Boulevard; Huntsville; (256) 534-6455; merrimackhall.com

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calendar

September 28 Concert on the Docks 6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399; lowemill.net September 29 Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com Artist Market Noon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net Huntsville Ghost Walk 6:00pm; From $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com September 30 Huntsville Symphony Orchestra presents Divertimento, Now and Then 3:30pm; $20; Randolph School; (256) 539-4818; hso.org October 2 The Fresh Beat Band 5:00pm; From $39.50; Von Braun Center; 700 Monroe Street; (256) 553-1953; vonbrauncenter.com October 4 Greene Street Market 4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com October 5 Concert on the Docks 6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399; lowemill.net

Huntsville Symphony Orchestra presents The Voice of the Piano 7:30pm; From $25; Mark C. Smith Concert Hall; Mark C. Smith Concert Hall, (256) 539-4818; hso.org October 11 Greene Street Market 4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com October 11-12 Ruthie Foster 7:30pm; From $30; Merrimack Hall; 3320 Triana Boulevard; Huntsville; (256) 534-6455; merrimackhall.com October 12 Huntsville Chamber Music Guild: American String Quartet 7:30pm; $25 adults, $20 seniors and $15 students; Trinity United Methodist Church; 607 Airport Road; (256) 489-7415; hcmg.us October 12-14 Fantasy Playhouse Children’s Theater presents The Somewhat True Tale of Robinhood Fri 7:30pm, Sat and Sun 1:30 and 5:00; From $14; Von Braun Center Playhouse; 400 Monroe Street; (256) 539-6829; letthemagicbegin.org October 13 Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com Artist Market Noon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net Huntsville Ghost Walk 6:00pm; From $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com Old Town Historic District Walking Tour 10:00am; Free; 122 Walker Avenue; (256) 533-5723; huntsville.org

Monkey Speak Open Mic Night 8:00pm; $5; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org

Tennessee Valley Arabian Horse Show 8:00am; Free; Agribition Center; 4592 Moores Mill Road; (256) 8595896; huntsville.org

October 5-6 Rocket City Burlesque Showcase 9:00pm; Admission charged; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org

October 14 Maple Hill Cemetery Stroll 2:00-4:30pm; Free; Corner of Wells and Maple Hill Drive; (256) 533-5723; huntsvillepilgrimage.org

October 6 Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com

October 15-19 School Sculptures Student Art Workshop 4:00pm; $25; Merrimack Hall; 3320 Triana Boulevard; Huntsville; (256) 534-6455; merrimackhall.com

Madison Street Festival 8:30am-4:00pm; Free; Main Street; (888) 228-5845; madisonstreetfestival.org

October 18 Greene Street Market 4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com

Artist Market Noon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net Sci-Quest Parents’ Night Out: Spooky Science 6:00-9:00pm; $20 for first child; $15 for additional children ages 4-12; 102 D Wynn Drive; (256) 837-0606; sci-quest.org Huntsville Ghost Walk 6:00pm; From $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com

Taste of Huntsville 5:30-8:00pm; $30 in advance; Von Braun Center; 700 Monroe Street; (256) 551-2230; huntsvillehospitality.org Artoberfest Details TBD; Huntsville Museum of Art; 300 Church Street; (256) 535-4350; hsvmuseum.org

12 | NOALAPRESS . COM | S EPTEMBER /O CTOBER 2012

October 19 Third Friday Decatur 5:00-8:00pm; Free; Bank Street and Second Avenue in Decatur; (256) 350-2028

October 25-26 John Heffron 7:30pm; From $25; Merrimack Hall; 3320 Triana Boulevard; Huntsville; (256) 534-6455; merrimackhall.com

Sci-Quest Parents’ Night Out: Spooky Science 6:00-9:00pm; $20 for first child; $15 for additional children ages 4-12; 102 D Wynn Drive; (256) 837-0606; sci-quest.org

October 25-26 Squidling Brothers Circus Sideshow 9:00pm; Admission charged; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org

Rocket City Short Film Festival 7:00pm; Admission charged; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org October 19-21 Fantasy Playhouse Children’s Theater presents The Somewhat True Tale of Robinhood Fri 7:30pm, Sat and Sun 1:30 and 5:00; From $14; Von Braun Center Playhouse; 400 Monroe Street; (256) 539-6829; letthemagicbegin.org October 20 Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com Huntsville Ghost Walk 6:00pm; From $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com Monster Mash Halloween Bash/World Conspiracy 8:00pm-midnight; Admission charged; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org 9th Annual Liz Hurley Ribbon Run 8:00am; $20; Huntsville Middle School; (256) 265-8077; huntsvillehospitalfoundation.org International Heritage Festival at Burritt on the Mountain 10:00am to 4:00pm; $9 adults, $8 seniors and military, $6 students, $5 children; 3101 Burritt Drive; (256) 536-2882; burrittonthemountain.com Artist Market Noon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net October 21, 28, November 4, 11 Arts Council SketchUp Workshop 1:00-3:00pm; $180; 700 Monroe Street; (256) 519-2787; artshuntsville.org October 21 Pony Painting Party 2:30-4:30pm; Admission charged; Lowe Mill; 2211 Seminole Drive; (256) 520-4134; lowemill.net October 24 Art Critique 6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399; lowemill.net October 25 Greene Street Market 4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com Huntsville Traditional Music Association at Burritt on the Mountain 7:00pm-9:00pm; Admission charged; 3101 Burritt Drive; (256) 536-2882; burrittonthemountain.com

October 26 Huntsville Symphony Orchestra presents Friday Night at the Opera 7:30pm; From $25; Mark C. Smith Concert Hall; (256) 539-4818; hso.org Huntsville Chamber Music Guild: Christian Lane 7:30pm; $25 adults, $20 seniors and $15 students; Trinity United Methodist Church; 607 Airport Road; (256) 489-7415; hcmg.us Spooktacular Science Halloween Party 6:00-9:00pm; $50 adults only; 102 D Wynn Drive; (256) 837-0606; sci-quest.org October 26-28 Independent Musical Productions presents Ain’t Misbehavin Fri and Sat 7:30pm, Sun 2:30pm; Admission charged; UAH; (256) 415-7469; imphuntsville.org October 26-28 Huntsville Ballet Unplugged Fri and Sat 7:30pm, Sat and Sun 2:30pm; from $17.50; Von Braun Center Playhouse, 700 Monroe Street, (256) 539-0961, huntsvilleballetcompany.org October 27 Spooktacular 5K and One Mile Boo Run 8:00am; Free; Monroe Street near Big Spring Park; (207) 293-9393; imathlete.com Madison City Farmers Market 8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com Rocket City Railfest 10:00am-3:00pm; Admission charged; Jaycee Building; (256) 881-1661 Artist Market Noon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net Microwave Dave and the Nukes by Huntsville Swing Dance 7:00pm; $10 general; $7 students; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org Huntsville Ghost Walk 6:00pm; From $5 for children and $10 for adults; 124 South Side Square; (256) 509-3940; huntsvilleghostwalk.com October 27-28 Huntsville Obedience Training Dog Show 8:00am; Free; Agribition Center; 4592 Moores Mill Road; (256) 859-5896; huntsville.org October 28 David Sedaris 7:00pm; From $29.50; Von Braun Center; 700 Monroe Street; (256) 553-1953; vonbrauncenter.com

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everybody’s business

THE FIRST STOP TO RECOVERY TEXT BY L AURA ANDERS LEE » PHOTOS BY PATRICK HOOD

14 | NOALAPRESS . COM | S EPTEMBER /O CTOBER 2012

Ken A. didn’t imagine in a thousand years that he would ever be homeless. He had just moved from Chicago to Tennesse, to start a new life; he had a job as a hot tile roofer, and he had a supportive family. But it all began to fall apart. He began hanging around the wrong crowd, and he started drinking. Then, his company closed and he found himself out of work. While this was happening, Ken had medical issues, suffering from high blood pressure, congestive heart failure, and chronic obstructive pulmonary disease, which requires him to use a breathing machine. At age 52, getting another roofing job seemed out of the question. With no income and nowhere to go, Ken ended up in a homeless camp in Huntsville. Sherry H. was a stay-at-home mom in Florida, raising her three children in a house she owned with her husband, who worked as an accountant. Like Ken, she never imagined that she, too, might someday be homeless. But when she and her husband split after 17 years of marriage, her life started slipping away. Sherry got a job as the manager of a Tom Thumb, but at $8 an hour she could only afford rent on a twobedroom trailer, and she eventually lost custody of her children. Like Ken, Sherry suffers from chronic obstructive pulmonary disease, yet she ended up in Huntsville working in a labor pool doing strenuous work digging trenches, throwing sod and cleaning up construction sites. The longer she stayed away from her kids, the more she drank, until she couldn’t work anymore. She wound up living under a bridge in Huntsville and nearly dead from her alcohol abuse. Today, Ken and Sherry are off the streets and each have homes of their own. They are both sober, involved in their community and have a positive outlook on their lives. And both have First Stop to thank, a not-for-profit organization established in 2001 to serve the city’s homeless population. “People come here after they have maxed out every single possibility they can max out,” said Danielle Clemons, director of First Stop. “We’re their new beginning. We hope when they walk through our doors, we can get them moving forward.” First Stop serves up to 50 people a day, providing breakfast, laundry and shower facilities and offering free services from Bible studies, counseling and medical treatment to job building skills and even helping clients find permanent housing. “Once they come in, and they register as a client, we help them establish identification,” said Danielle. “Then we work on the services—mental health, medical, dental, down to writing a resume. Once they get some kind of

S EPTEMBER /O CTOBER 2012 | NOALAPRESS . COM | 15

As a way of giving back to First Stop, Ken (below) volunteers ﬁve days a week in the kitchen where he helps prepare breakfast, makes coﬀee or does other tasks as needed. And in the future, he wants to be more involved helping homeless people.

Sherry hit rock bottom in August of last year when she ended up in an alcohol-induced coma at the hospital. While she was there, members of the Epic Church came to see her along with her father and brother from Florida, and her sister from Texas.

income, we find a place for them to live. We serve their basic needs first then we look at employment so when they get permanent housing they can sustain it.” In the last 18 months, First Stop has found homes for 64 of their cases, but there are hundreds more still on the streets and living in camps. In 2012, there were 700 homeless people in Madison County. Many are what Danielle considers chronic, those who will stay on the street, but many more are people like Ken and Sherry whose issues can be solved and who have a real chance at a new life. “I think one of the misconceptions of homeless people is that people think of single people just roaming the streets who don’t want to work or do anything,” said Danielle. “A lot of times homeless people have mental health issues, some form of paranoia, or no family support. Those are reasons people stay on the street. But sometimes you get down on your luck and don’t know where to go.” When Ken arrived at First Stop, he had no birth certificate or social security card, only an old Illinois drivers license. His case manager helped him literally find his identity, file for disability

“My sister bought all these frames and put pictures of my children inside so my focus would be on my children, who were waiting on me to get well,” said Sherry. “That meant the world to me. I couldn’t get past the shame until I gave it to God. I realized completely I had to change my way of living. That continuous outpouring of love is what motivated me. My church, First Stop, my family—they opened my eyes up that I’m a worthy person with a purpose on this earth.” First Stop Director Danielle Clemons

“I THINK ONE OF THE MISCONCEPTIONS OF HOMELESS PEOPLE IS THAT PEOPLE THINK [THEY] DON’T WANT TO WORK OR DO ANYTHING. A LOT OF TIMES [THEY] HAVE MENTAL HEALTH ISSUES, SOME FORM OF PARANOIA, OR NO FAMILY SUPPORT. THOSE ARE REASONS PEOPLE STAY ON THE STREET. BUT SOMETIMES YOU GET DOWN ON YOUR LUCK AND DON’T KNOW WHERE TO GO.” benefits and then move into an apartment in 2009. Around that time, Ken decided to stop drinking. “By the grace of God, I’ve been sober for two years,” said Ken. “First Stop has been a big support. It’s been a long road. There’s still a ways to go, but the majority has been traveled already.” Now Ken is paying back the organization by volunteering five days a week in the kitchen where he helps prepare breakfast, make coffee or do other tasks as needed. And in the future, he wants to be more involved helping homeless people. Sherry first found First Stop in 2007, where they gave her a tent and provided her a place to shower and wash her clothes. Her case manager helped her get disability benefits, found her a home and enrolled her in rehab for her alcoholism, but the day they picked her up to go, Sherry was drunk. “The The pantry at First Stop fact I wasn’t with my kids anymore, that I was homeless, my outlook was I was a nobody, and I wanted to die,” said Sherry. “When you become homeless, you separate yourself from society altogether. You just exist. Each day is a struggle. I had family who loved me but I couldn’t get out of the throws of alcoholism to realize that.”

Sherry relapsed since that hospital visit, but she had the drive and will power that time to put herself through detox. She hasn’t had a drink now in 10 months. And, she talks to her children again. Her oldest daughter just graduated at the top of her class at the University of South Alabama’s nursing program, and her other two are working in Florida. “When I got into housing, that’s when my life started changing,” said Sherry. “I started realizing life is worth living. We’re used to being out in the camps with lots of people, so it was tough getting back in society, so I got a dog, and things have been better ever since. I live each day to the fullest. I’ve gotten back into life.” It takes a team of people at First Stop to tackle the needs of clients like Ken and Sherry. First Stop employs seven people who are assisted by volunteers, a medical team and various church groups. First Stop expects to see even more homeless clients as the colder winter months approach, and they can always use an extra hand or a donation, whether it’s monetary or items they can serve for breakfast. The address for First Stop is 206 Stokes Street, and the website is firststopinc.org. “I love working with the homeless population,” said Danielle. “Most of my career has been working with the homeless. What I love about it is you can see growth. People come in and have nothing to look forward to. We build relationships, we give them a hot meal to warm their bellies, you can see them moving from point A to point Z. That’s what’s rewarding about it.”

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Memorable Weddings Deserve Memorable Locations

18 »

scene

Doris Fandre and Linda Putnam Monte Perry and Ana Byrne Dana Bathurst Shari and Kacie Shrum

Rusty Bynum and Daniel Little

Toni Bridges

Ed and Ramelle Starnes

Ursula Vann and Susie Thurber

Above: Gallery Tour, Featuring Potter Ursula Vann JULY 26, 2012  THE LITTLE GREEN STORE

Below: Theatre Huntsville’s 2nd Annual Fundraiser “The Fireﬂy Aﬀair” JUNE 29, 2012  THE LUMBERYARD

Reba Jacobs and Al Rhods

Newt Johnson, Claire Lindsay, and Mark-Daniel Mitchell

Elaine Hubbard and Stan Evans

Mollie Love, Abigail Gardiner, and Zoe Boﬁll 18 | NOALAPRESS . COM | S EPTEMBER /O CTOBER 2012

Fiorella Paino, Samantha Musto, Gena Wilhite, Larkin Grant, Joanna White, and Dmitriy Plaks Joanna White and Cherie Evans

Phil Schrimsher, Leslie Boﬁll, Wanda Whitmer, Claire Lindsay, and Eric Kress

Jodi Stephens, Sheila and Chip Boling

The Market with a Mission TEXT BY L AURA ANDERS LEE » PHOTOS BY DANNY MITCHELL

IT’S A THURSDAY EVENING. Downtown is bustling. Children cool off with fruit popsicles. A couple spreads a blanket for a picnic supper. Dogs explore an array of fresh scents. A guitar player entertains the crowd. Shoppers peruse some three dozen vendors selling everything from organic kale and hydroponic tomatoes to pimento cheese sandwiches, blue cheese wafers and warm sourdough bread. And the Church of the Nativity steeple watches over it all. It’s market day in Huntsville. Greene Street Market has gone from around 10 vendors and a few dozen patrons on its inaugural night to nearly 40 vendors and sometimes more than a thousand visitors in just its second year. Each Thursday from 4:00 p.m. to 8:00 p.m. from May through October, the grassy area at Greene Street and Eustis Avenue between Nativity and First Presbyterian Church becomes more community festival than run-of-the-mill farmers market. “It’s been amazing, actually,” said volunteer Marilyn Evans who helped start Greene Street Market through the Church of the Nativity. “It’s been way beyond what we could have expected.” The idea for the market was born after Nativity’s rector, Andy Anderson, visited Atlanta’s successful Peachtree Road Market run by the Cathedral of St. Philip. He wanted to do the same thing in Huntsville. “We have a dual mission: to support local foods and local growers in and around Huntsville, while making sure people know how to eat locally sourced food,” said Marilyn. “Plus, the money we raise from the market goes to our outreach missions, funding organizations like Habitat, Meals on Wheels—a big list.”

Left: Father Andy Anderson, rector of the Church of the Nativity (above).

The Church of the Nativity charges farmers and other vendors $15 a week or $250 a season for their booth at the market. Last year, that revenue helped raise $5,000 toward the church’s outreach missions, and this year, the church expects to raise around $10,000. “It’s a win for everybody,” said Marilyn. S EPTEMBER /O CTOBER 2012 | NOALAPRESS . COM | 21

We have a dual mission: to support local foods and local growers in and around Huntsville, while making sure people know how to eat locally sourced food. Plus, the money we raise from the market goes to our outreach missions, funding organizations like Habitat, Meals on Wheels—a big list. —Marilyn Evans The market is run strictly by volunteers, including some 70 church members who haul tents, set up tables and hit the streets marketing. In addition, the Episcopal Church Parish of Huntsville and other downtown congregations including the Temple B’nai Sholom, First Methodist Church and First Presbyterian Church have all pitched in. “It’s really become a community effort in that way,” said Marilyn. “People work really hard to make sure the market works.” And the market works indeed. It’s not just a place to buy locally grown food, flowers and homemade products, but a place for the community to grab a home-cooked meal and congregate with one another. “I love the market,” said Huntsville native Greer Gray Eleazor who frequently visits the market with family or friends. “This year it’s doubled in size. We usually walk up here on Thursday nights, and bring the kids in the strollers.” “People make an evening of it,” added Walter Thames, who brings his catering business, What’s for Supper, to the market each week, offering everything from samples of gazpacho to whole muffalettas. “It’s not even six, and we’ve already sold out of two-thirds of our items.” Besides being popular for families, the market has given area farmers, artisans and emerging businesses an opportunity to sell their wares. Last year, Dorothy Haynes opened her business, Passionova, with her daughter Karisa and son Kyle. The

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Morgan Wright (left) of Eat Wright Farms, with her mother, Lynn Cagle

trio sells artisan specialties such as Guinness Stout cake and chocolate cookies with a cayenne pepper kick. “For a small business, this is a great opportunity,” said Karisa. “The overhead of having a store is too great. We’re family run, and this gives us the chance to let people know about our business while helping revitalize the downtown area as well.” Morgan and Josh Wright, owners of Eat Wright Farms, also see value in the market. Each week, they sell their organically grown vegetables such as greens, tomatoes, melons, cucumbers, peppers and squash from their six-acre farm outside Huntsville. Morgan and Josh don’t use any non-natural fertilizers, and they even pick bugs off by hand. The result is a wholesome, high-quality product that keeps people coming back. “We have a lot of repeat customers,” said Morgan. “People are making it a lifestyle.” Other more known, brick-and-mortar shops also feel it’s important to be at the market. Lyn’s Gracious Goodness sells convenient dinners for families and friends to pick up while they’re shopping. “We do this for fun and to be part of the community,” said LeeLee Wiginton of Lyn’s Gracious Goodness. While the vendors and farmers enjoy being part of the community, the community has embraced them as well. “People enjoy buying things locally from people they know— the socialness of it has been a real part of the success,” said Marilyn. “People seemed ready for it.” Huntsville was certainly ready for Greene Street Market. Buying wholesome local food that not only helps farmers and small businesses make a living but that benefits numerous community charities…that’s something worth shopping for. And all that in a festive, social atmosphere. There’s no better way to spend a fall evening.

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Our Readers Picked Their Favorite Barbecue Joints, and We Grilled Them for Their Recipe for Success TEXT BY L AURA ANDERS LEE » PHOTOS BY PATRICK HOOD PRODUCED BY ROY HALL

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FROM KANSAS CITY TO MEMPHIS, NORTH CAROLINA TO NORTH ALABAMA , barbecue has always been king in the South. We are blessed to live in God’s country, where we have an abundance of heavenly barbecue at our fingertips, which by the way, are certainly worth licking. Whether dressed with slaw, chopped or pulled, doused in vinegar sauce or white sauce, North Alabamians have a pretty strong philosophy about how barbecue should be. Lucky for us, there are plenty of choices right in our backyard so we can all live high on the hog. Contrary to popular belief, North Alabamians didn’t actually invent barbecue. The Native Americans earn that credit as do the early European settlers who adopted their techniques—and that’s certainly something to be thankful for this November. Today, the tradition of barbecue is as strong as ever as local institutions continue to perfect their smoking methods, secret sauces and Southern side items. Our staff and readers have done the tough job of pigging out on barbecue around the region, and we’ve come up with a list of the 10 best barbecue joints, from Huntsville to the Shoals and everywhere in between. Some are older—like 87-year-old Big Bob Gibson’s in Decatur, and some are newer—like 14-year-old Pop’s outside Florence. But each is family owned and offers something pretty special—whether it’s an addictively tasty slaw, a punchy sauce or a creamy peanut butter pie.

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Locations: Sixth Avenue and Danville Road in Decatur and Monroe, NC Founded: 1925 by Big Bob Gibson Pulled or chopped: Pulled Sauce: Original white sauce, which is bottled in-house and sold in area grocery stores; championship red sauce; backyard mustard sauce Non-BBQ Favorites: Lemon, chocolate and coconut pies made fresh daily

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BIG BOB GIBSON’S DECATUR | MONROE, NC

BIG BOB GIBSON IS CONSIDERED THE FATHER of North Alabama barbecue. His devoted followers say that because of him, North Alabama is now its own region for barbecue, celebrated by foodies in the same way as Kansas City, Memphis, East Tennessee or North Carolina. The recipes and cooking methods at Big Bob Gibson’s have been carefully passed down from generation to generation. And running the business is still a family affair. Big Bob’s grandson Don McLemore is the owner, and in the summers, his grandchildren help out. Don’s son-in-law Chris Lilly has represented Big Bob Gibson’s in the national media including the Food Network, Today Show and most recently in July on CBS Morning News. The restaurant is filled with first-place trophies and certificates from the National Barbecue Association, magazines, newspapers and various national competitions claiming Big Bob Gibson’s the best in the country. One of Big Bob Gibson’s claims to fame is its award-winning white sauce which Big Bob Gibson invented himself. “We started it in North Alabama in 1925,” says Ken Hess, manager of Big Bob Gibson’s. “No one else has white barbecue sauce. South of Birmingham, north of Nashville, you won’t find it. It’s a secret recipe of mayonnaise, black pepper and assorted spices. Here, people put it on pork, ribs—and it’s really good on turkey and chicken.” While the barbecue and sauces have received much acclaim, the pies, and the ladies who make them, just might be Big Bob Gibson’s secret weapon. For the past 38 years, JoAnn Gunner has risen before dawn, getting to work by 6:00 a.m. to start baking pies. “I love doing it,” says JoAnn. “And I wish I didn’t like to eat them, but I do.” Three varieties are offered daily, including chocolate, lemon and coconut. The creamy filling rests on a crispy, buttery crust and is piled high with meringue. It’s the perfect ending to a perfect meal.

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Locations: Highway 72 at I-65 and Hobbs Street in Athens; Airport Road, Jeﬀ Road and South Parkway in Huntsville; Hughes Road in Madison, Madison Hospital location opening soon; Lewisburg, Tennessee.

LAWLERS BARBECUE ATHENS | HUNTSVILLE | MADISON | LEWISBURG, TN

CUSTOMERS OF LAWLERS BARBECUE GET A BIG HELPING of Southern hospitality and friendly service. That’s because the company is owned by brothers Phillip and Jerry Lawler and their best childhood buddy Jim Kelley, who all grew up together in Athens. The restaurants reflect what’s important to the trio: God, food and fishing. Patrons sit in old church pews before heaping plates of barbecue and all the fixings surrounded by fishing lures and even a boat that belonged to Jim’s father. “Growing up in Athens, barbecue’s always been a staple, part of everyday life,” says Jim. “It’s comfort food.” LawLers stays busy through the week with both locals and travelers down I-65, but the restaurants are closed Sundays “on purpose,” as Jim says. “We smoke the pork, ham and turkey slowly for 24 hours over glowing hickory to give it that tender, juicy, old-fashioned taste, and we have pickers who handpick the barbecue,” said Jim. The high-quality ribs, pulled pork, smoked ham and turkey bring people through the doors, but it’s as much the down-home feel and “tickled pink service” that’s made the company successful, expanding from the founding restaurant in Pulaski, Tennessee to now eight locations in North Alabama and Lewisburg, Tennessee.

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Founded: 1978 by Phillip and Jerry Lawler Pulled or chopped: Pulled Sauce: White, hot, rib and mild which are all made in-house Non-BBQ Favorites: The super stuﬃe potato, loaded with cheese, chives, butter and either smoked turkey, ham or pork (well, almost non-BBQ)

“Growing up in Athens, barbecue’s always been a staple, part of everyday life. It’s comfort food.” —Jim Kelley

At his Athens location, Jim Kelley sits beneath the “brag board,” where customers have written notes of praise for LawLers food.

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“I think it’s the nature of barbecue itself that makes it so popular. Every geographical area adapts and makes it their own.” —Derrick Nottingham

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Location: Highway 72 in Madison Founded: 1990 by Tom and Derrick Nottingham Pulled or chopped: Pulled

SMOKEY’S BBQ MADISON

TWELVE YEARS AGO, TOM NOTTINGHAM WAS RETIRING and looking for a new project. He and his son Derrick wanted to open a barbecue business but didn’t know where to start. Friends of theirs in Chattanooga had a successful restaurant and gave them the best business boost of all: the recipe for their thick, zesty, Appalachian-style barbecue sauce. The Nottinghams thought the sauce was an ideal way to offer the Huntsville market an alternative to North Alabama’s typical thin vinegar sauce. They headed back to Madison ready to open shop.

Sauce: Their signature, Appalachian-style red sauce Non-BBQ Favorites: Homemade cobblers made with blackberries, peaches, apples or whatever’s in season; Tom’s homegrown tomatoes

“I think it’s the nature of barbecue itself that makes it so popular,” says Derrick. “Every geographical area adapts and makes it their own. Our family’s from East Tennessee—we kind of brought that style to Huntsville.” Smokey’s offers pulled pork, tender ribs and smoked chicken, all served with their signature sauce. For a lighter option, customers can even order a pulled pork Panini. Diners have an array of side item options from fried okra and fresh cornbread to banana pudding and homemade cobblers. Cobblers are made from scratch daily with local ingredients. This fall, check out the apple cobbler with apples from Scott’s Orchards in Hazel Green. Between the food and the big screen TVs, Smokey’s is an ideal spot to watch some football.

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WHITTS

BARBECUE

ATHENS | DECATUR | ROGERSVILLE | ARDMORE | LAWRENCEBURG, TN

WHILE HE WAS IN THE TRENCHES during World War II, Floyd Whitt, a bricklayer, began drawing out plans for a brick barbecue pit. Back at home in Athens, he built backyard barbecue pits for clients until his wife Laura started nudging him to start his own business. To save money to put their four children through college, Laura had been working various jobs, from selling Avon makeup to socks, and was always looking for the next business opportunity. So Floyd built a barbecue pit in the back yard of their house on Elm Street and started experimenting with cooking. Soon, neighbors saw the smoke, smelled the meat and started knocking on their door. So, in 1966, Floyd and Laura had their back yard zoned as commercial, and Whitts Barbecue was born. Today, there are nearly three dozen restaurants in North Alabama and Tennessee. But while years have passed and the business has expanded, not much else has changed. Each of their four children along with their families has remained involved in the business, and the meat is still smoked on Floyd’s brick masonry pit. “Most places are going to pellet cookers or gas cookers, but we’re doing it the oldfashioned way in the brick pit that my dad designed,” says Mark Whitt. “The smoke touches the meat rather than the flames. That makes a big difference.” “We’re still doing it the older, harder way, but we think the result is worth it,” adds Mark’s daughter Holly. Whitts cooks their pork shoulders for 24 hours over hickory wood coals. The meat is pulled and cut before it’s put on a bun topped with slaw, Laura’s original recipe, and moistened with a thin vinegar sauce. Note to reader: to keep the sandwich intact, once you’ve picked it up, you shouldn’t put it down—and you won’t want to.

Facing Page: Jeﬀ Wales prepares food for the daily rush.

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Locations: Elm Street (original location) and Marion Street in Athens; Spring Avenue and Sixth Avenue in Decatur; Highway 72 in Rogersville; Main Street in Ardmore; Highway 24 in Lawrenceburg; and dozens more in Tennessee Founded: 1966 by Floyd and Laura Whitt Pulled or chopped: Pulled then cut Sauce: Vinegar made in-house Non-BBQ Favorites: Vinegar slaw and baked beans made in house

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Locations: Whitesburg Drive and Memorial Parkway in Huntsville Founded: 1956 by Paul and Velma Hampton, daughter of Big Bob Gibson Pulled or chopped: Either Sauce: Big Bob Gibson’s original white sauce recipe from 1925; hot vinegar sauce and sweet sauce Non-BBQ Favorites: Breakfast, including country ham with biscuits and gravy

“BBQ is a very localized product. You grow up used to a local style and flavor. You go 50 miles in one direction and get different styles and sauces.” —Art Sanford

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GIBSON’S BAR-B-Q HUNTSVILLE

VELMA HAMPTON, DAUGHTER OF BARBECUE LEGEND Big Bob Gibson, wanted a piece of the family business, but her four siblings had already staked their claim on the Decatur market. She and her husband Paul set out to open their own restaurant in Huntsville. They spotted the perfect piece of land southeast of the city in a cotton field, and they pulled over to ask a farmer on a tractor if they could lease it. The year was 1956. Redstone Arsenal had already been established, and Huntsville was about to take off. Today, Gibson’s Bar-B-Q is located just a quarter mile from that original spot. Of course it’s no longer in the country but right in the center of Huntsville’s commercial district, just a minute from Parkway Place Mall. The restaurant is now run by Velma’s grandson, Art Sanford, and he’s still serving the same secret family recipes from his great-grandfather Big Bob Gibson. Through the years, the restaurant has maintained its family feel, with black-and-white photographs and red-and-white-checkered tablecloths. Pork shoulders are smoked on hickory wood for 12 hours, and sides and desserts are made fresh daily. Gibson’s has even expanded to breakfast which has become popular among diners looking to start their day with a hearty meal cooked to order.

Below: A photo of Velma and Paul Hampton, John Paul and Charlotte Hampton, and Louise and Jess Sanford (Art’s parents) hangs in the Huntsville restaurant.

“From my earliest days, I always wanted to work in the business,” says Art. “I’ve been in the restaurant since diapers. We haven’t changed any of the original recipes. The white sauce is identical to the first day my great-grandfather created it.”

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GREENBRIER BAR-B-QUE MADISON

IN 1957 IN THE SMALL COMMUNITY OF GREENBRIER , Margaret Berzett, a single mother of three, opened a barbecue restaurant. For 30 years, she perfected her cooking techniques, and in 1987 when the new interstate opened, she was ready to expand, and moved Greenbrier Bar-B-Que to its current location at I-565 and Greenbrier Road. “For years in Greenbrier there was just a restaurant and a cotton gin,” recalls Johnny, Margaret’s son who has been involved with the restaurant since finishing college in 1975. “Mom passed away in 2001; she was 83. She worked as long as she could and only took one day a week off work.” Johnny now runs the restaurant with help from his sisters-in-law and son. The nofrills, family-friendly atmosphere appeals to all types of people, from professionals and highway patrolmen to a table of ladies celebrating a 70-plus birthday. Patrons visit over plates piled high with pulled pork, smoked chicken with white sauce and baskets of hushpuppies (which by the way are excellent dipped in the white sauce). Greenbrier also offers customers a hot vinegar sauce. “What makes North Alabama barbecue different than other places is that our sauce is served on the side,” says Johnny. “In Texas and other parts of the country, barbecue comes with a lot of red sauce already mixed in. You can technically serve any kind of meat, put barbecue sauce on it and call it barbecue. But here, we cook our pork butts overnight on hickory wood to give it its flavor and tenderness.” Catfish is as much an Alabama staple as barbecue, and Greenbrier serves both to perfection. Generous dinners of golden fried catfish accompany shrimp, oysters and stuffed crab while pork plates come with the standard vinegar slaw, fried okra, baked beans or fries. Or for those who can’t decide, the combination dinner allows for barbecue pork and catfish. It’s a win-win.

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Location: Oﬀ I-565 in Madison Founded: 1957 by Margaret Berzett Pulled or chopped: Pulled Sauce: White sauce and hot vinegar sauce made in house Non-BBQ Favorites: Hushpuppies, fried okra and catﬁsh

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Location: West College Street in Florence Founded: 1972 by John Bunyan Cole Pulled or chopped: Pulled Sauce: Hot, vinegar sauce; mild, red sauce; and white sauce which are bottled and sold in area stores Non-BBQ Favorites: Hot mustard slaw, slaw dogs and banana pudding

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Dwight Cole

BUNYAN’S BAR-B-QUE FLORENCE

FOR THE PAST 40 YEARS, everyone from blue collar workers to doctors at nearby ECM hospital have been coming to Bunyan’s Bar-B-Que for a quick lunch or to grab dinner on the way home. Customers come inside the cinderblock diner, order their meals from the window, pay with check or cash, and either leave with their white bags or take their paper-wrapped food and canned drink to one of a handful of tables. The system is as simple as the food, yet both are extremely effective. It’s the way John Cole did it when the restaurant opened, and it’s the way his son Dwight does it today. “He used to work at Ford, and he had a knack for barbecue,” says Dwight Cole of his father. “He was always grilling in the backyard. As a child I remember he had big barrels of barbecue he cooked after work. He thought he’d give the restaurant business a go. This place was vacant, so he checked it out.” Dwight’s mother and father are now 75 and 78 respectively, and while they still come by the restaurant from time to time, it’s up to Dwight to run the business, cook the barbecue and make the side items, from the spicy mustard slaw to the potato salad and baked beans. “My mother’s a gourmet cook,” says Dwight. “She takes recipes and makes them better. Someone else had the mustard slaw, but she made it her way. The banana pudding is also her recipe.” Bunyan’s offers all the staples of a good barbecue place with a few extras, from smoked chicken and hearty slabs of ribs to pulled pork sandwiches and hot dogs which both come with mustard slaw. Their sauces and slaw have become so popular, they are packaged and sold in Florence grocery stores and at Star Market in Huntsville. So now everyone can enjoy a little taste of Bunyan’s at home.

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SINGLETON’S BAR-B-QUE FLORENCE

YOU WOULDN’T WANT TO BE CAUGHT RED-HANDED in Singleton’s, unless of course we’re talking barbecue sauce. That’s because Singleton’s is owned by longtime Florence police chief Rick Singleton and his wife Peggy. And once this article is published, Rick could be the city’s new mayor. Rick’s father Junior started the restaurant with his brothers back in the 50s, and today the Singleton name is still going strong. “Both of our daughters grew up here, working after band practice,” recalls Peggy. “As soon as my girls turned 14, I got them a work permit.” The Singletons’ daughters both followed in their father’s footsteps as a public servant and in law enforcement—one is a school teacher and the other is an assistant district attorney. Throughout the restaurant is Rick’s badge collection from various police departments across the country and as far away as France. He even has a Florence-themed collection, with badges from cities named Florence in Oregon, Colorado, Arizona, Texas, Kansas, Mississippi, Kentucky and New Jersey. While Rick has served the Florence police department for 32 years, and as police chief for 16, he’s kept an active role at the restaurant. “My husband loves to cook,” says Peggy. “We have an outdoor kitchen at our house. A lot of time he’ll come in here and try new recipes and let our staff critique them.” That’s how the Pig Trough Taters were invented. Rick baked a potato, chopped it up, fried it, and then added pork, peppers and onions. Another popular menu item is the Barnyard Sampler, a colossal plate of chopped pork, a whole roasted chicken, beef brisket, ribs and sausage with three sides, such as Brunswick stew, sweet potato fries and spiced apples. “Believe it or not, people order it and eat it all,” says Peggy. But they’d better save room for one of Singleton’s desserts, made from the original family recipe. There’s chocolate, chess, peanut butter and lemon ice box pies, and the first Sunday of every month there’s homemade banana pudding. It’s unlawfully good.

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Location: Huntsville Road in Florence Founded: 1957 by Aaron, Junior and W.D. Singleton Pulled or chopped: Chopped (can be pulled by request) Sauce: Hot, vinegar sauce; thick, mild sauce and white sauce made in-house Non-BBQ Favorites: Homemade pies like peanut butter, chess, chocolate and lemon ice box; spiced apples and sweet potato fries

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“Bring me a pig, and I’ll give you a sandwich.” —Beverly Dixon

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POP’S BBQ ST. FLORIAN

POP’S HAS THE LOOK AND FEEL of an old country general store, complete with a big chicken outside the simple brick structure with squatty, wooden porch. Once inside it doesn’t take long to notice the collection of pigs. There are probably more than 100 pigs, from paper towel holders, clocks and piggy banks to stuffed animals lining the wall. “Bring me a pig, and I’ll give you a sandwich,” laughs Beverly Dixon, who owns the restaurant with her husband Tim and greets their customers at the front counter. “Tim’s dad opened the restaurant—that’s where the name Pop comes from. My husband just stepped into his footsteps.” While Pop has passed away, his wife Johnnie still works at the restaurant alongside her son and daughter-in-law. She remembers her husband as a good business man who liked being in business for himself, and his love for barbecue didn’t hurt his motivation for opening the restaurant 14 years ago. The ribs, pork and chicken are cooked under Tim’s supervision on a hickory wood pit located right outside the building. Pop’s also offers daily specials such as country fried steak and fried catfish. Tim makes his own mustard slaw that customers put right on their pulled pork sandwiches, not to mention he bakes chocolate and lemon ice box pies. “It’s my recipe but he makes them,” says Johnnie. “Mamma taught him well.”

Location: County Road 61 in St. Florian Founded: 1998 by Beverly and Tim Dixon Pulled or chopped: Pulled Sauce: Red sauce, hot sauce and white sauce made in house Non-BBQ Favorites: Chocolate and lemon ice box pies

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DICK HOWELL’S BAR-B-Q PIT FLORENCE

THE SECOND-OLDEST BARBECUE RESTAURANT in North Alabama is Dick Howell’s, another well-known institution. While Big Bob Gibson introduced North Alabama to white sauce, Dick Howell introduced the area to hot mustard slaw. Today the restaurant is run by Dick and Samella Howell’s great-grandson Kevin, who’s still serving his family’s legendary pulled pork sandwiches and hotdogs, topped with the spicy mustard slaw. “I grew up in it,” says Kevin. “I’ve been working up here since I was 11 years old and took over in 2008. We’re about the oldest restaurant around here.” The business has survived a lot of ups and downs in the past 65 years, including three fires, but Dick Howell’s strong customer base—from downtowners to UNA students—keep on coming back. While much of the menu remains the same, Kevin has made a few adaptations. At his customers’ request he introduced smoked chicken and white sauce in 2010. But Kevin honors his family traditions by displaying photos on the walls and on the backs of menus as well as continuing to smoke the meat outside in the pit as his great-grandfather did, which is much more labor intensive. “We’re the only one around that still does it the old-fashioned way,” says Kevin. “We have a big old open pit that we’ve been doing since the 40s. A lot of people have switched over to the smokers. It has a better flavor with the real hickory pit. We cook it about 16 hours.” All the meat is smoked with local, hand-cut hickory wood. Kevin keeps the pit hidden from the public eye so the family technique remains a secret. While the chicken, ribs, turkey, ham and pulled pork from the pit are certainly worth a visit, perhaps the best item of all is the hot dog. One bite of that perfect combination of bun, hot dog and mustard slaw…hot diggity dog it’s good.

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“We’re the only one around that still does it the old-fashioned way.”—Kevin Howell

Location: Pine Street in Florence Founded: 1947 by Dick Howell Pulled or chopped: Pulled Kevin Howell

Sauce: Original mustard slaw and white sauce made in-house Non-BBQ Favorites: Mustard slaw, slaw dog, baked beans and potato salad made in-house

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This is your chance to win the North Alabama Perfect Wedding! Are you dreaming about a wedding that’s like no other? Are you looking for that perfect mix of Southern heritage, sophisticated chic, and drop-dead gorgeous style? We may have just what you’re looking for: it's the North Alabama Perfect Wedding! Burritt on the Mountain, No’Ala magazine, Armosa Studios and wedding stylist Jordyn Dean have teamed together with a selection of north Alabama’s top wedding experts to give you an experience you will never forget… and neither will your guests. We’ll help you design and carry out the wedding of your dreams, at little or no cost to you, and then we’ll feature it in the July/August, 2013, issue of No’Ala magazine. This will be an experience all of north Alabama will be talking about. This will be the Perfect Wedding. Here’s what we’re looking for: A bride from North Alabama or with ties here. You have to currently live here, or you must have grown up here, have family here, and plan to have your wedding here. Someone willing to relax and let the experts work their magic. Someone who will agree to set their wedding date for May 19, 2013. (There may be some ﬂexibility in this date.)

Dea OC

Someone who will let us document the process, and who is willing to blog about it. Here’s what we will oﬀer:

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Wedding stylist Jordyn Dean will meet with you to learn about your personality and help you create the perfect event. Armosa Studios will document the major milestones of this event. Baron Bluﬀ at Burritt on the Mountain will provide the location for the wedding— with a spectacular view! Other partners include: Signature Smile, Grogan Jewelers, In Bloom Floral Design Studio, Party Works, Make-up Artist Natalie Faggioni, the Huntsville Symphony Orchestra, Damson Automotive, and more added every day! The value of this package exceeds $20,000. The memories will be priceless. Interested? Here’s what you do: To apply, brides must submit an Inspiration Board by October 1, 2012. Boards must be delivered to Burritt on the Mountain, 3101 Burritt Drive, Huntsville, AL 35801. Phone (256) 536-2882. For information about how to produce an inspiration board, please visit www.alabamaperfectwedding.com. Finalists are subject to a personal interview by the Perfect Wedding Team. Finalists will be decided by October 10, 2012, and the winner will be announced by November 15, 2012. The wedding will take place on May 19, 2013, at Baron Bluﬀ, Burritt on the Mountain, and will be featured in the July/August, 2013, issue of No’Ala Huntsville. Got questions? Visit www.AlabamaPerfectWedding.com for details. If you want the picture perfect wedding, get started on your inspiration board today. You might win the wedding of your dreams!

 DEADLINE: OCTOBER 1, 2012 

e : 20 12

PHOTO BY ARMOSA STUDIOS

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PHOTOS BY DANNY MITCHELL » TEXT BY CLAIRE STEWART PRODUCED BY CLAIRE STEWART » STYLING BY DAVID SIMS

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DESSERT FADS COME AND GO. Remember the 1960s, when we oohed and ahhed at the amazing shapes and fruit variations that could be embedded in a Jello-molded dessert? In the 1970s, we dipped things in chocolate at fondue parties with our hippest friends. In the 1980s, molten chocolate cake swept the nation and was included on every restaurant chain’s menu. And now, it seems, you can ﬁnd a cupcake or a cakepop on every street corner. But, nothing will ever, ever touch the classic Southern pie. Admit it— you have never heard someone say, “I am just not a pie person.” Pies are for everyone. And pie in the South stirs up memories. Who doesn’t have a favorite pie that Grandma used to make, or the pie we remember always having for special occasions? Pie loyalty is why we decided to host a pie contest here in the Huntsville area (and because we were hungry and knew you were all great cooks). Through social media and word-of-mouth, we reached some of the best bakers in the Valley and asked them to roll up their sleeves and get to baking to defend the honor of their favorite pie recipe. After sifting through the recipe entries, we taste tested our top recipe picks, and chose from every variation of pie imaginable, from creamy, meringued pies to classic lattice-topped fruit pastries, as well as a few savory pies to make us feel better about ourselves. Many arduous hours of tasting, arguing, and a few sugar-induced comas later, we ﬁnally reached a decision. Here are our top pie picks from the Huntsville area, including a delectable Best Blackberry from our winner, Lisa Barnes. The recipes for the very top choices are included for you to try at home—but be warned: you are likely to drool over the next few pages.

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And the winner is… Best Blackberry Pie Lisa Barnes • • • • • • •

1-2/3 cups sugar 1/2 cup flour 1 stick melted butter 2 teaspoons vanilla 1 teaspoon brandy 28 ounces frozen blackberries 2 pie crusts (bake one pie crust on a greased baking sheet for 10-15 minutes or until lightly browned)

Stir together the first 5 ingredients. Gently toss in blackberries until sugar mixture is crumbly. Spoon 1/2 of the mixture into a lightly greased 9 x 11 dish. Cut baked pie crust into strips and layer them on top of the berry mixture. Add last layer of berries. Cut remaining unbaked pie crust into 1” strips and arrange diagonally on top. Bake at 375 for 30 minutes or until crust is golden brown and fruit is bubbly. Serve with whipped cream or vanilla ice cream.

All-Purpose Pie Crust • 2-1/2 cups flour • 2 tablespoons sugar • 1 teaspoon salt • 1-1/2 sticks of cold butter, cut into small pats • 1/2 cup cold butter flavored shortening, cut into four pieces • 1/4 cup cold vodka (I keep it in the freezer) • 1/4 cup cold water

PIE FACTS: Although we think there is nothing quite as American as apple pie, pies have actually been around since about 2000 BC, according to the American Pie Council. (Yes, there is an “American Pie Council.”) The first recorded pie recipe was Roman, and was for a rye-encrusted goat cheese and honey pie. Most of the earliest pies we know about were meat pies, but fruit pies or tarts were probably first made in the 1500s. Pie came to America with the English settlers. National Pie Day is celebrated on January 23. But why wait until then to have a slice? According to the American Pie Council, if you lined up the number of pies sold in U.S. grocery stores in one year—not counting the pies sold in restaurants and food clubs—they would easily circle the globe.

Mix flour, sugar and salt together. Cut the butter and shortening into the flour mixture until mixture looks roughly like small granola. Add the vodka and the water and toss, then stir until the mixture holds together. Divide into two equal portions and form gently into two discs. Chill about 30 minutes. Roll out quickly and fit into pie plates.

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German Chocolate Pie Dan Halcomb (Makes 2 pies) • 1/3 cups flaked coconut • 1/2 cup chopped pecans • 1 (4 ounce) German Chocolate bar (broken into squares) • 1/2 stick margarine • 12 ounces evaporated milk • 1-1/2 cups sugar • 3 tablespoons cornstarch • 1/8 teaspoon salt • 2 eggs • 1 teaspoon vanilla • 2 unbaked, 8”, deep-dish pie crusts Mix the coconut and chopped pecans—set aside. In a saucepan on low heat, melt together the German Chocolate squares and the margarine—stir until blended. Remove from the heat and gradually blend in the evaporated milk—set aside. In a mixing bowl, combine the sugar, cornstarch and salt— stir well. Push the mixture to one side of the bowl, and on the other side, beat the eggs. Then combine the eggs with the sugar mixture. Gradually blend the chocolate mixture into the sugar and egg mixture. Add vanilla and continue stirring until well blended.

PIE FACTS: When asked which dessert Americans would prefer a friend or family member bring to the house for a holiday dinner, according to an American Pie Council and Crisco survey, the answer was “pie.” Thirty-six million Americans identify apple pie as their favorite, and 47% of Americans, when they think of pie, think of the word “comforting.” One in five Americans admit eating an entire pie by themselves, and it is estimated that six million men, ages 35-54, have eaten the last slice of pie and denied it.

Divide the mixture between the two pie crusts. Top each with the coconut/pecan mixture. Bake in a 375 degree oven (pre-heated) for 40-45 minutes. The filling will be soft, but it will set while cooling. (My mother’s oven was always a little slow, so it may not require quite this much baking time in more efficient ovens.) Cool and serve.

PIE CHART: WHAT IS YOUR FAVORITE DESSERT?

Cookies Cake Other Pie

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Goats’ Milk Salted Caramel Tart Jennifer Doss • • • • • • • • •

1 cup all-purpose flour 1 cup finely ground pretzels 1/2 cup confectioner’s sugar 1 cup softened unsalted butter 2 quarts goats’ milk 3 tablespoons water 2-1/2 teaspoons of baking soda 1 teaspoon vanilla extract 1-1/2 tablespoons sea salt, plus a scant amount for finishing • 1 cup pecans (optional)

PIE FACTS: According to a survey by the American Pie Council and Crisco, Americans prefer apple pie above all others. In fact, the state of Vermont adopted Apple Pie as its State Pie in 1999. Cherry pie ranked fifth in the survey, and in the state of Kansas at one time it was illegal to serve ice cream on cherry pie. Boston Cream Pie is not on this survey because it is, in fact, not a pie: it's considered a cake.

Shortbread Crust • 1 cup all-purpose flour • 1 cup finely ground pretzels • 1/2 cup confectioner’s sugar • 1 cup softened unsalted butter In a large mixing bowl combine flour, ground pretzels, and sugar. Add softened butter and mix until just combined. Do not over-mix. Empty onto plastic wrap and wrap tightly; place in refrigerator for 1 hour. Spray cake pan with nonstick spray. Remove dough from fridge and gently roll out to cover the bottom of the cake pan. Bake at 350 degrees for 15 minutes or until just golden. Remove from oven and allow to cool.

The American Pie Council says that people who prefer apple pie are independent, realistic and compassionate; pecan pie lovers are thoughtful and analytical. Chocolate pie lovers are said to be loving, and those who prefer pumpkin pie are considered funny and independent.

Goats’ Milk Caramel • 2 quarts goats’ milk • 3 tablespoons water • 2-1/2 teaspoons baking soda • 1 teaspoon vanilla extract Pour goats’ milk into a large saucepan and gently bring to low boil. Combine water, baking soda, and vanilla extract in a small container, mix thoroughly, and combine with milk. Return to a low boil and allow the milk to reduce to caramel. Once reduced, combine with 1-1/2 tablespoons of sea salt and 1 cup of pecans (optional). Place in cool shortbread dough and return it to the oven for 12 minutes. Remove from oven and while still hot, sprinkle with a scant amount of sea salt to taste and allow it to cool to room temperature.

PIE CHART: WHAT IS YOUR FAVORITE KIND OF PIE? Cherry Banana Cream

Pecan

Other

Pumpkin Apple

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Black Bottom Pie Jill Stewart Crust • 1-1/2 cups gingersnap crumbs • 1/4 cup granulated sugar • 6 tablespoons (3/4 stick) unsalted butter, melted Filling • 2 cups whole milk • 1/2 vanilla bean, split • 1 cup granulated sugar • 4-1/2 teaspoons cornstarch • 4 large egg yolks, beaten • 1-1/2 ounces unsweetened chocolate • 1-1/2 teaspoons vanilla extract • 1-1/2 teaspoons brandy • 1 tablespoon unflavored gelatin, sprinkled over ¼ cup cold water • 4 large egg whites • 1/2 teaspoon cream of tartar • 1/8 teaspoon salt • 1/2 cup heavy cream • 1 tablespoon confectioner’s sugar • 1/2 ounce semisweet chocolate Crust Combine the crumbs, granulated sugar, and butter in a bowl. Pat the mixture into a 9-inch pie pan. Bake for 10 minutes, until the crust bubbles slightly and is puffed. Set aside to cool. Filling In a medium heavy-bottomed saucepan over medium heat, bring the milk and vanilla bean to a simmer. Remove from the heat.

Remove the vanilla bean from the milk, rinse, and reserve for another use. Slowly whisk the hot milk into the yolk mixture. Return the entire mixture to the saucepan and cook over very low heat, stirring constantly with a spatula until the mixture boils for 1 minute. Remove from the heat. Remove 1 cup of the custard to a small bowl. Add the unsweetened chocolate and vanilla extract to the small bowl of custard. Pour this chocolate custard into the cooled baked pie crust. Mix the brandy and softened gelatin into the remaining custard. Cool the saucepan of brandy custard in an ice bath. In an electric mixer, whip the egg whites at low speed until frothy. Add the cream of tartar. With the mixer running, add the remaining 1/2 cup granulated sugar, 1 tablespoon at a time, and the salt. Once all of the sugar has been added, increase the speed and whip the whites until they hold soft peaks. Fold the egg whites into the cooled brandy custard. Smooth the mixture over the chocolate layer in the pie. Whip the cream and confectioner’s sugar until the cream holds soft peaks. Spoon it in big dollops over the brandy layer. Shave, or grate the semisweet chocolate over the top. Refrigerate for 3 hours, or until set.

PIE FACTS: According to a “Pie Slice of Life” survey conducted by Schwan’s Consumer Brands North America, Mom makes the best pie. Surprisingly, Grandma doesn’t—store bought convenience pies ranked second, which was good new for Schwan’s Consumer Brands North America, but bad news for grandmothers and those of us who love them. Not represented in this survey, but significant: according to the American Pie Council, 18% of men say their wives make the best homemade pie. Two percent of women say their husbands do.

PIE CHART: WHO MAKES THE BEST PIE?

In a mixing bowl, whisk together 1/2 cup of the granulated sugar and the cornstarch. Add the egg yolks and whisk until there are no lumps.

Grandma Someone Else Mom Store Bought

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Coconut Cream Pie Abram Tidwell • • • • • • • • • • • •

3/4 cup white sugar 1/4 cup corn starch 1/4 teaspoon salt 2 cups milk 6 tablespoons butter 3 egg yolks 1 teaspoon vanilla 1 cup flaked coconut 3 egg whites 6 tablespoons white sugar 9” pie crust (baked) 1/2 cup flaked coconut (garnishing)

Bake a 9” pie crust at 400° for 10 to 12 minutes or until golden brown. Remember to use a fork to poke several holes in the bottom of the pie shell to keep it from rising. Remove from oven and let cool. Combine 3/4 cup sugar, cornstarch, salt and milk in a saucepan. Cook over medium heat while stirring constantly until liquid becomes thick and bubbly. Beat 3 egg yolks in a medium glass bowl. Gradually stir in 1/4 hot mixture into the egg yolk mixture. Pour the egg yolk mixture back into the remaining hot mixture and return saucepan back to the heat making sure to stir constantly for 30 seconds. Remove from heat and add butter, vanilla and coconut. Stir until well blended. Pour into a baked pie shell and prepare meringue.

PIE FACTS: A Schwan’s Consumer Brands North America survey asked which TV mom would probably make the best pie. Carol Brady, of THE BRADY BUNCH, led the pack, followed by THE COSBY SHOW’s Claire Huxtable, DESPERATE HOUSEWIVES’ Bree Van de Camp, and EVERYBODY LOVES RAYMOND’s Debra Barone. Believe it or not, 8% of the respondents thought Marge Simpson, of THE SIMPSONS, would make the best pie. In the 1890s, “pie” was a common expression meaning anything easy—hence “easy as pie.” And did you ever wonder why Don McLean sang “Bye, Bye, Miss American Pie?” The airplane Buddy Holly died in was named the “American Pie.”

PIE CHART: WHICH TV MOM WOULD MAKE THE BEST PIE?

Preheat oven to 375°. In a large glass bowl beat the egg whites until the mixture becomes thick and frothy. While continuing to beat egg whites, slowly add 6 tablespoons white sugar until they form stiff peaks. Spread meringue over the pie making sure to seal the edges. Sprinkle the pie with coconut. Bake pie in preheated oven for 8 to 10 minutes or until meringue is golden brown.

Someone Else Marge Simpson

Debra Barone Bree Van De Camp

Carol Brady Claire Huxtable

For best results let the pie chill for 1 to 2 hours, or overnight in refrigerator.

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market » Claire Stewart » Photos by Danny Mitchell

Made in No’Ala! Gourmet Popsicles (prices vary by order) Pop Culture popculturesouth.com

Fun flavors like roasted apricot, figgy pudding, and watermelon rosemary!

Turquoise Ring ($15.50) Vintage Scarf Ring ($16.50) Vintage Cameo Ring ($15) Rockhold West by Alanna Miller rockhold.west@gmail.com

Ursula Vann Pottery ($95) The Little Green Store (256) 539-9699

Walking Sticks from Monte Sano Wood($39.99) Josie’s at Burritt on the Mountain (256) 536-2882

Canvas, Felt-Backed Placemats ($80 for 4) A Brand New Day Designs by Susan Turner (256) 379-3457 Honey from Burritt Bees($9.99) Josie’s at Burritt on the Mountain (256) 536-2882

Costa Rica La Minita Roast ($8.65 per half lb) The Kaffeeklatsch (256) 539-1636

Pocketwatch Necklace ($81) Cellar Door Jewelry by Elaine Coley Harrison Bros. Hardware (256) 536-3631

Southern Plate ($29.70) From Cotton to Countdown ($26.95) Harrison Bros. Hardware (256) 536-3631

Vintage Silverware Bracelets ($53 each) by Andy Stewart Harrison Bros. Hardware (256) 536-3631

Gina Percifull Painting ($135) Harrison Bros. Hardware (256) 536-3631

52 Weekends in the Tennessee Valley ($24.95) Josie’s at Burritt on the Mountain (256) 536-2882

Relish our Relish ($6.50) Tutt and Tutt’s (256) 653-7200

Jim Weaver Painting ($70.20) Harrison Bros. Hardware (256) 536-3631 S EPTEMBER /O CTOBER 2012 | NOALAPRESS . COM | 63

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market

Recycled Bottle Cheese Plate ($26.95) Rocket City Glass Girls Harrison Bros. Hardware (256) 536-3631

Wooden Tasting Spoons ($20 each) Wooden Ladle ($35) Wooden Bowl ($125) by Bob Garett Harrison Bros. Hardware (256) 536-3631 Zac Roden Glass Window ($142) Harrison Bros. Hardware (256) 536-3631

Pottery by Ned Martin ($50 each) Clay Nest by Deb Paradise ($85) Kathleenâ&#x20AC;&#x2122;s Fine Art and Interiors (Decatur) (256) 355-7615

Made from recycled hurricane debris

Blackwater Folk Art Signs ($19) The Shops at H. Raines (256) 270-9611

Yuri Ozaki Water Color Print ($30) Harrison Bros. Hardware (256) 536-3631

Keys Necklace ($43.20) Cellar Door Jewelry by Elaine Coley Harrison Bros. Hardware (256) 536-3631

Organic Blue Grits ($12.65) McEwen & Sons (available at Harrison Bros.) (256) 669-6605

Honey Sugar Scrub ($6) Lotion Bee Bar ($5) Bill’s Honey Farm (256) 828-4836

Life’s Silver Linings Heart Pendant Necklace ($89) Kay Basiago with Eureka Design Inc. (256) 828-3108

Goat Cheese Spreads Fig, Cinnamon, Pimento ($6.99) Belle Chevre www.bellechevre.com

Handmade Customizable Ceramic Ornaments ($25) The Shops at H. Raines (256) 270-9611

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FRESH FOR FALL PHOTOS BY ARMOSA STUDIOS » PRODUCED BY CLAIRE STEWART MAKEUP AND HAIR BY NATALIE FAGGIONI

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ON CAITLIN: ENVY FLORAL DRESS ($33) MUSTARD NECKLACE ($33) FAHRENHEIT BOOTS ($46) » ENVY BOUTIQUE

ON HUNTER: (FACING PAGE) BILLY REID MOTO BOOTS ($450) BILLY REID BAGWELT SHIRT ($175) HUDSON CLIFTON JEANS ($196) » STATUS MEN’S BOUTIQUE

(FROM PREVIOUS PAGE) LONG SLEEVE NAVY HORSE TOP ($64) MUSTARD SHORTS ($42.50) NAIL CUFF ($25) ARROW BRACELET ($20) CROSS BRACELET ($22) HALF MOON EARRINGS ($16) » COTTON COTTAGE

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FASHION FRESH FOR FALL

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FASHION FRESH FOR FALL

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ON CAITLIN: (FACING PAGE) INTUCK SHIRT ($31.95)

BLANK NYC JEANS ($78) LOCKET AND CHAIN NECKLACE ($15) PIERRE DUMAS NUDE PUMPS ($56) » MARKET HOUSE (DECATUR) BLACK LACE TOP ($33) JEALOUS TOMATO STRIPED PANTS ($49) DA VINCI TURQUOISE NECKLACE ($25) BLACK CAMI ($10) » SHOEFLY

ESLEY STRIPED BLAZER ($52)

FASHION FRESH FOR FALL

IT! RISING STARLET JEANS ($74) BEADED NECKLACE ($25) BLACK CAMI ($16) » UPTOWN GIRL (DECATUR)

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food for thought » Sarah Gaede

Oink if you love barbecue I HAVE A HORRIBLE CONFESSION TO MAKE. Although I do not have a drop of Yankee blood in my body, sweet tea makes the hair stand up on my arms (not in a good way), I can’t fry chicken to save my life, and I do not care about football. At all. College or pro. I don’t even like to hear a game on the TV as I pass through a room on my way to somewhere else. This is not a danger chez Gaede, since one of my husband’s primary virtues, besides his fabulous house-cleaning ability, is his indifference to football. And no, he is not a girly-man. So I was at a bit of a loss when we moved to Florence, and I was supposed to choose between Alabama and Auburn. I had already encountered this problem when we lived in Orlando, where the Florida/Florida State rivalry is almost as intense. My compromise has always been to look at the Sunday paper before heading off to do church, so I can be prepared to rejoice with those who are rejoicing, and weep with those who weep. But there are limits. One church where I served in Orlando had as a member a rich Gator fan(atic) who, I am not lying, preferred that I say “Go Gators” when placing the communion wafer in his hand, rather than “the Body of Christ, the bread of heaven.” And speaking of heaven, I may not care about football, but by golly, I am passionate about barbecue—East Carolina barbecue, to be exact, the barbecue of my people, the barbecue that Jesus serves at the heavenly banquet. Just as even the most rabid Alabama or Auburn fan will watch another team play, just

“I MAY NOT CARE ABOUT FOOTBALL, BUT BY GOLLY, I AM PASSIONATE ABOUT BARBECUE” to be watching football, I will eat other barbecue. I have found tasty barbecue in the Shoals. But as far as I am concerned, it is not real barbecue. That would be chopped pork with a vinegar-based sauce, served with coleslaw and thumb-size hushpuppies. My father, my husband Henry, and I still dream about the little barbecue place run by an old black woman we happened upon one summer in Surf City, North Carolina. We loaded up on pork, slaw, and the best hush puppies I’ve ever eaten, and received a hero’s welcome back at the beach house. Although we looked every summer for years after that, we never found the place again. It was, apparently, the Brigadoon of barbecue. Illustration by Cory Thoman

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Fortunately, East Carolina barbecue no longer has to be a dream here in North Alabama, thanks to the Oink Express, the shipping branch of King’s Barbecue in Kinston, NC, my mama’s home town. Whenever I have a craving, I just call up and order from

my new friend Ashe Worthington, who is good for 15 minutes of heated conversation about the superiority of real East Carolina barbecue over all others. While I got him to give me a vague idea of their coleslaw recipe by asking yes and no questions, you are on your own with the hushpuppies. Although I have several pints of King’s barbecue in my freezer, I tested this slow cooker recipe just for you all, in case you want to know what all the fuss is about. It’s pretty darn close to the original. But it’s a lot easier to call Oink Express at 800-3326465, ask for Ashe, and tell him Sarah from Florence sent you. Be sure to order slaw and hushpuppies too, while you’re at it.

East Carolina Style Chopped Pork • • • • • • • • • •

1 (5 pound) bone-in Boston butt pork roast Kosher salt Freshly ground black pepper Liquid Smoke (optional) 1-1/2 cups apple cider vinegar 2 tablespoons light brown sugar 1-1/2 tablespoons hot pepper sauce (I use Frank’s) 1 to 2 teaspoons cayenne pepper 1 to 2 teaspoons crushed red pepper flakes Hamburger buns, the classic white kind, no whole wheat, no sesame seeds (optional) • Coleslaw (See recipe below) Place the pork shoulder in a slow cooker and season liberally with salt and pepper. Add a few dashes of Liquid Smoke if desired. Pour vinegar around pork, cover, and cook on Low for 12 hours. Do not lift the lid at any time, or you will be blasted by fumes. Remove the pork from the slow cooker, and discard any bones and big chunks of fat. Strain the liquid into a large glass measuring cup, and refrigerate overnight. Cover and refrigerate pork overnight. To serve, pull pork into strands, then chop with a chef’s knife. This is not particularly enjoyable, but it is necessary for authenticity. Place chopped pork in a Dutch oven or heavy pot. Remove the solidified fat from the cooking liquid and discard. Measure out two cups liquid; stir brown sugar, hot pepper sauce, cayenne and red pepper flakes into liquid. Stir into pork and heat. Add salt, pepper, and Liquid Smoke to taste. Serve with coleslaw on buns, or save the calories and just pile barbecue on a plate and top with slaw. Makes a lot, and freezes well.

Feed the soul. Make it count.

light of hope

for AIDS

Coleslaw • • • • • •

1 medium head cabbage 2 carrots, peeled 3/4 cup mayonnaise 2 tablespoons white vinegar 1 tablespoon sugar Salt and black pepper to taste

Remove just the very outer leaves of the cabbage, and core it. You want some dark green in there too. Grate cabbage in a food processor (easy); or the big holes of an old fashioned grater (not so easy). Grate carrots. Combine with remaining ingredients, pack in a container, and refrigerate overnight before serving.

lightofhopeforaids.org A dedication by the AIDS Action Coalition

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20 answers » Claire Stewart

What would you eat for your last meal? “Tutt and Tutt’s local relish on salmon with goat cheese. It is delicious!” —Lane Tutt Lane Tutt

“Fried okra and ice cream” —Jordan Gay Jordan Gay

“Mom’s homemade biscuits and meatloaf, sweet cream Coldstone ice cream, and green tea” —Karisa Haynes Karisa Haynes

“Risotto at Cotton Row” —Greg Whitehead

Greg Whitehead

“BLT, Jack Daniels, and Key Lime Pie” —Sally Jones Sally Jones

“The best octopus money could buy”—Rusty London

Rusty London

“Fried okra and pineapple pudding” —Terry Sterling Terry Sterling

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“Crabcakes, steamed blue crab, mom’s homemade soup, croissants, honey mangos, and tiramisu with a mojito on the side.” —Rosemary Sacris

Mike Fredrick

Rosemary Sacris

“Roast Beef with carrots, potatoes, green beans, rolls, and sweet tea” —Mike Fredrick

“Skyline chili, bread pudding, and a Full Sail Amber” —John Heikkinen John Heikkinen

Keith Hocutt

“Lomo Saltado, Dr. Pepper, and a sour cream pound cake” —Keith Hocutt

“Humble Heart Farms lamb roast with goat cheese. Champion Farms sautéed green beans, squash and onions” —Paul Spell

Paul Spell

“Tomatoes, mozzarella, and balsamic from Italy. Then I would finish it off with tiramisu.” —Teresa Brosemer Teresa Brosemer

“An entire triple chocolate cake” —Joshua Hocutt Joshua Hocutt S EPTEMBER /O CTOBER 2012 | NOALAPRESS . COM | 77

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20 answers » What would you eat for your last meal? “Blowfish… if I know I am going to die anyway, I may as well eat something poisonous. It could be pretty good!” —Kyle Hanes Kyle Hanes

“Pizza from Romano’s Grill” —Dianne Burch Dianne Burch

“Spaghetti with meatballs and a Bud Light” —Lonnie Lewis Lonnie Lewis

“Sliced tomato caprese salad, north Alabama mozzarella, purple hull peas, figs and a bourbon sweet tea” —Austin Benton

Pat Sampson

Austin Benton

“Crackers, brie and a fresh apple. I would keep it very simple” —Pat Sampson

“I would go to Olympia Greece, eat souvlaki and drink beers, eat above the city and feel like a god” —Jonathan Catherman Jonathan Catherman

“Tacos, macaroni and cheese, mashed potatoes, and cheesecake… and a Diet Coke of course.” —Alanna Miller Alanna Miller 78 | NOALAPRESS . COM | S EPTEMBER /O CTOBER 2012

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bless their hearts » Laura Anders Lee

Life at Grandmother’s Table MY GRANDMOTHER IS 93, AND IN A FEW MONTHS SHE’LL COOK THANKSGIVING DINNER for her three sons, seven grandchildren and three great grandchildren. With spouses, signiﬁcant others and a few of my dad’s cousins thrown in, it’s close to thirty people gathered inside her modest home in Massey, just down the highway from Hartselle. About this time every year, my grandmother starts calling everyone in the family to get a headcount and any special menu requests. My brother wants creamed potatoes, my husband wants macaroni and cheese, my cousin wants creamed corn and another wants lima beans, and so on. And I just want her desserts. She always makes at least three pies from scratch—pecan, coconut, chocolate or lemon—since we all have our favorites. She aims to please…everyone.

It saddens me to think that when my grandmother goes all of those traditions will go with her.

Massey, Alabama in the 1950s Doris Herring (my grandmother) is on the far right. My father is on the far left and his two brothers and cousins and aunts are all in the middle.

You’d think at her age, my grandmother would want some extra help in the kitchen, but we seem just to get in her way. When I try to pitch in, I put the leftover peas in the wrong Tupperware dish (who knew?), or reheat the green beans on the wrong microwave setting (no use explaining that unlike her, I’ve actually used a microwave my entire life). While my grandmother loves to entertain us for Thanksgiving, Decoration Day, birthdays and other holidays, her rules as hostess go beyond the kitchen. In her one and only bathroom (I’m not complaining considering the outhouse was once my dad’s only option) she aﬃxed a sign with a clothes pin to her two nice hand towels which reads “For looks only, do not use.” My grandmother might be bossy and determined, yet she’s thoughtful and gentle. She can kill a garden snake with her hoe in one fell swoop but she can sing my son to sleep, as she did for my brother and me, with “You Are My Sunshine.” She’ll make me so angry during an argument, but she’s the ﬁrst to call me on the morning of my birthday. It might be her way or the highway, but I happen to like it her way.

Walking into her house, a warm, familiar feeling washes over me. (Not just because the window unit isn’t on high enough or that the décor hasn’t changed over the years.) There are new pictures framed, but the old, dusty ones are behind those, crammed on the bookshelf over the couch and on the television stand. (Must my awkward fourth grade portrait still be on display?) Grandmother’s thimble collection still has a place of prominence, but it’s grown as family members visit new places, bringing her back a token. There’s congenial chatter from my family and my grandmother’s Southern voice shouting orders (only because her hearing aid isn’t in). And there’s always the smell of something cooking, chicken frying or hot biscuits awaiting a crown of tomato gravy. I think it’s her strong will (and good cooking hasn’t hurt) that’s made her survive all these years… picking cotton in the brutal Alabama heat, becoming a widow at the age of 44. She herself never ﬁnished the eighth grade, but her three sons and seven grandchildren all attended college, and most went on to graduate school or law school. But although we’ve made my grandmother proud, I think in many ways she’s much more accomplished. I’m afraid I’m part of the new generation where nothing much is homemade. We are the generation of convenient suppers, boxed cake mixes, canned vegetables and frozen biscuits. My grandmother and her sisters used to make the most beautiful and intricate quilts, pick apples for jelly, put up beans and corn for the year. I can’t do any of those things. I can’t even hem a skirt (unless you count the iron-on tape). It saddens me to think that when my grandmother goes, all of those traditions will go with her. One of these days, I am going to write down her recipes so that my children know what it was like “in the good old days.” But I’d also need to include her expressions to go with them. “Oh my lands, I have burned the potatoes;” “I reckon this tea needs to be sweeter. Laura, bring the sugar, it’s over yonder;” “I saw so-and-so at the Wal-mart, and she has put on weight, bless her heart;” “Oh, mercy! I went by Kentucky Fried Chicken the other day, and can you believe what they charge for chicken?” (She would probably dig her own grave if she knew that at one of Emeril’s restaurants in New Orleans, I ordered an entrée of fried chicken, sweet potatoes and macaroni and cheese for a whopping $30. I will never tell her because the last thing I want is her shaking her head at me.) Some of my best days have been spent enjoying the simple life at my grandmother’s house, playing in the backyard followed by a homecooked meal and a sing-along to her guitar. Our family is scattered across the state and across the south, but each year we’re drawn back to my grandmother’s familiar table. Four generations bound by food. And for that, I am thankful.

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parting shot » Patrick Hood

Finger-lickin’ Good with Christopher Mefford

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