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Organic Life

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Texas Golf

A look at the cost and complexity of going organic.

Menswear for women makes a bold fall statement.

Innovation in Education Creative programs help students achieve new heights.

Some of the state’s best courses and nearby amenities.

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Home 66 ENTERTAINING 101 Hello? Al Fresco is calling. 68 IN CONVERSATION WITH Chatting with Amy Cullifer of Amy Cakes about her sweet skills. 70 DESIGN Alan and Jana Moring show off their treehouse-inspired home.

Out & About 76 ARTS & CULTURE A preview of the OKC Philharmonic’s new season.

In the 405

Dining

14 TRENDING The perfect summer-meets-fall mix.

56 GOOD TASTE Super eats at The Hamilton Supperette and Lounge.

16 WHAT’S ONLINE A look at local social media. 18 SOCIAL HOUR People and events in the 405. 20 PERSON OF INTEREST Arts Council Oklahoma City’s Peter Dolese loves his job.

58 THE DISH Slice into a few of the 405’s favorite pies.

SEPTEMBER 2021

83 HEALTH & WELLNESS OKC embraces pickleball, the hybrid sport growing in popularity among all ages.

60 THE DRINK Dark rum inspires flavorful cocktails. 86 LOOKING BACK 62 LOCAL FLAVOR A guide to OKC’s best restaurants.

C O R R EC T I O N S In our August issue, the “Bouquets of Joy” article on pages 122-123 had an incorrect name. Randal Marsh is the founder of The Flower Truck OKC. 4

78 ONE MORE THING Daniel Nayeri’s brilliant book about growing up as an immigrant in Oklahoma.

88 LAST LAUGH

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FROM THE EDITOR

Farming Fails and Fresh Horizons uarantine made us all a little squirrelly. Aside from the essential workers to whom we owe our lives, many of us had way more time at home than we were used to. It made some people (yes, definitely including me) antsy. Baking sourdough bread, watching just about everything on Disney+, forming new relationships with plants—you remember the days. Hopefully you found something that was inspired by this time that has actually stuck with you; for me that was yoga on the patio. My biggest failed experiment was a dismal attempt at growing my own strawberries. It truly could not have gone worse, even though it was birthed out of the best intentions. My grandmother was raised on a very successful strawberry farm run by my GreatGrandpa Bud, so I assumed it would come naturally. Plus, they are my favorite fruit by a long shot. I pictured my kids eating diced organic strawberries that their mother had grown in abundance in the backyard. Oh, how dismally naive! The truth is, I spent a good amount of money on the pot, plant, dirt, and cute gardening gloves. It was a day of rejoicing when the flowers, then strawberries, bloomed! Only one thing… we weren’t the only ones interested in eating them. Before a single strawberry ever ripened, the roly polies massacred them! I tried what seemed like everything. New soil, removing dead leaves, attempting to improve air circulation—nothing worked. This battle royal lasted all season until I gave up, apologized to my ancestors, and dropped $3.95 on a quart of organic strawberries at the grocery store. The realization and wisdom I was left with: Farming is hard. Organic farming is even harder. I have a newfound healthy respect for agriculture and the farmers in this state who deal with absolutely brutal weather. In this issue, Senior Writer Greg Horton takes a deep dive into what organic farmers and restaurants actually have to go through to provide products. Warning: It isn’t always dinner table conversation. This piece will make you think about the benefits and behind-the-scenes efforts involved next time you order an organic or “farm table” meal at a restaurant. We also take a look at some newer, less conventional educational options now available to Oklahoma City students, such as non-traditional schools and private institutions offering outsidethe-box programs.

SEPTEMBER 2021

In other “new hobbies” news, we are also excited to welcome contributor Addam M. Francisco of the famed Suave Report, as he covers the sport that is suddenly on every person’s lips: pickleball. The tennis-badminton hybrid is truly having its moment as more and more people of all ages are deciding to give it a shot. Whether you are homesteading, outschooling, or dinking, I hope this issue finds you thriving and trying new things—regardless of the outcome!

Julie Partin EDITOR IN CHIEF

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T R E N D I N G

One Last Hurrah BY EMILE Y SE X TON

R A P I D LY A P P R OAC H I N G a wardrobe meltdown as you navigate the annual summer-to-fall dressing dilemma? No worries, because the month of September offers that one last chance to dress for the sun. Sure, we might be in for a mild cold front toward the end of the month, but that’s nothing a light scarf or wrap can’t solve. Check out these finds around the 405, and start planning your looks now!

1. Scotch & Soda mandala dress, rosegold 2. Diptyque fragrance, Balliets 3. Naifeh Design diamond leaf earrings, Naifeh Fine Jewelry 4. Veronica Beard Cardigan, Gretta Sloane 5. Stella McCartney chain sandal, Balliets 6. Laura Mercier Rouge Essential Lipstick set, Cayman’s Clothiers 7. Stella McCartney Falabella bag, Balliets Balliets, 6443 Avondale, balliets.com | Cayman’s Clothiers, 2001 W. Main St., Norman, shop-caymans.com | Gretta Sloane, 6476 Avondale, OKC, grettasloane.com | Naifeh Fine Jewelry, 6471 Avondale, naifehfinejewelry.com | rosegold, 6423 Avondale, shoprosegold.com 14

SEPTEMBER 2021

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Purple Sash Purple Sash on June 12, 2021, benefitting YWCA at The National Cowboy & Western Heritage Museum 1. Shannon Humphrey, Julie Newton 2. Sara McKenzie, Sami Grega, Rachele Eskridge, Stephanie Bryce 3. Justin & Amanda Kemp 4. Gwen Lang, Brandon Pasley 5. Greg & Jan Peery

Homeless Alliance Musical Extravaganza Fundraiser

1. Pam Holzberger 2. Glennie Jones, Tom Freeman 3. Terry Runnels, Jackie Short 4. Diane Singerman, Megan Keeney, Aime Gullo 5. Dot Liles

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IN THE 405

Peter Dolese, executive director of Arts Council Oklahoma City, stands in a supply warehouse for the Festival of the Arts

OKC’s Art Director Peter Dolese has been cultivating the local arts for as long as he can remember, and it’s still all he wants to do B Y K AY T E S P I L L M A N | P H O T O B Y C H A R L I E N E U E N S C H WA N D E R

SEPTEMBER 2021

or Peter Dolese, there’s barely even a blurry line between where his work stops and his life starts. “My life and my work are one and the same,” he said. “My work doesn’t even feel like work. When you do what I do, how could it?” What Dolese does is head up Arts Council Oklahoma City as its executive director, a post he’s had for the past 13 years. This tenure of overseeing every endeavor of the Arts Council – from the nationally recognized Festival of the Arts to the Sunday Twilight Concert Series and all kinds of other arts-focused programming in between – and working to bring the

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It was a love aﬀair with Oklahoma City, really. The mission of the Arts Council is just something I’ve innately done my whole life. When you bring art and community together in the same place, magic happens.”

arts and the OKC community together would be storied enough. But that’s just the most recent example of a literal lifetime of dedication to Oklahoma City’s art and music scene. “As a child, I would come with my mom downtown to John A. Brown’s department store,” Dolese said. “My earliest memories really are of downtown Oklahoma City. I’ve truly always loved it. As I grew up into my teens, and then studied music at OCU, I played a lot of music and performed in a lot of clubs. My life has been an organic process where I get to grow and love the work I get to do. And to this day, I still love the work. “ In the mid-’70s, his professional life in the arts began with a grantbased job with the Oklahoma City Museum of Art, working with Arts Place as a program coordinator. “I got my first dream job in 1976,” he said. “My job was to do a lunchtime performance series every day of the week. We had poetry readings and dance solos and live musicians and quartets. It really opened so many opportunities for performers in Oklahoma City. Downtown was bustling and it was such fun. When we brought back something similar with Art Moves, the Arts Council’s downtown performance series, I said, ‘Trust me, it’s going to work.’ And it has. It has just blossomed just like it did before.” In the ’80s, Dolese dabbled as a part owner of a restaurant, but OKC’s arts scene still played a major role in his life. “I would take my vacation time and go help set up the Festival of the Arts,” he said. “I’ve been a part of every Festival of the Arts since it began.” Dolese joined the Arts Council in 1989, working in just about every capacity imaginable, including serving as the Festival of the Arts Director for a decade. Then in 2008, he became the Council’s executive director. “This is a career that chose me,” he said. “It was a love affair with Oklahoma City, really. The mission of the Arts Council is just something I’ve innately done my whole life. When you bring art and community together in the same place, magic happens.” And as Dolese rounds up to half a century of helping guide and direct the arts community in Oklahoma City, that’s a lot of magic.

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AN EYE TO T H E FUTURE W HEN IT CO M E S to personalized attention, inno-

vative design and award-winning experience, the team at Blatt Architects is unmatched. Formerly known as Hornbeek Blatt Architects, the firm recently underwent a change in leadership. Principal Anthony Blatt has assumed sole leadership after over 20 years in partnership with former Principal David Hornbeek. Hornbeek will move into an advisory role with the firm, working on projects of his choosing. “Over the years, we have been fortunate to work with wonderful clients, consultants and construction partners, resulting in enjoyable experiences, successful projects and long-term friends,” Blatt said. “We look forward to continuing this as we go forward as Blatt Architects. We are very grateful to David for his past leadership and availability to lend his expertise to projects.” A multi-faceted architectural firm, Blatt Architects specializes in providing high-quality designs for commercial and residential clients. Each project is tailored to meet the client’s timeline, needs and budget. Blatt takes longevity into consideration, as well, and stays involved in his projects from start to finish. “Clients need to be heard,” Blatt said. “Everyone has a nuance that’s specific to their project, and we try to be extremely cognisant of the fact that what we draw gets built. Our team will move on, but the stakeholders will continue to live there for years and decades to come.” The purposeful presence of a principal through the life of a project means a level of consistency that’s not always provided at larger firms. Blatt and his team are agile, able to make quick decisions and confident in their design and construction processes. “Our team stays involved to a greater extent than what may be expected,” Blatt said. “For long-term projects, a decision that was made 20 years ago can be just as vital today. I like to stay involved all the way to the end when the owner receives the keys for the project.” That agility has served the firm well as technology has advanced and allowed for remote working and collaboration. Blatt recalled a time in the early 2000s when he and his team traveled back and forth to Los Angeles every other week for over a year as they began work on one of the firm’s flagship projects, the First Americans Museum. Sometimes there is no substitute for face-to-face meetings. Now he and his team have the ability to collaborate remotely without sacrificing production quality.

Principal Anthony Blatt

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Principal Anthony Blatt and former Principal David Hornbeek

Throughout advancements in design technology, the design process at Blatt Architects remains consistent. In fact, felt tip pens, tracing paper and drafting tables often work their way into the design methodology. “We can navigate the technology, but we don’t allow any one program to put us in a box and tell us how we can design,” Blatt said. One of the inherent responsibilities as planners and designers is to carefully examine the environmental impacts of all building design, construction and long-term successful operation. In any project, the firm works to reduce negative effects on the natural environment and enhance the working environment through design techniques. “Sustainability is more than just addressing a list of potential criteria,” Blatt said. “We strive to identify materials and systems that are efficiently attainable, easily maintainable and sensitive to operational costs. If it doesn’t make sense for the client, we won’t do it just to check it off the list for a certification.”

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The firm has received regional and national recognition for its work, including numerous awards from the Association of General Contractors Build Oklahoma and the national and local chapters of the American Institute of Architects. Supporting the architectural community is core to the firm’s culture, including mentorship of future architects and designers. Whether he’s interviewing a job candidate or discussing a 10-year-old project with a client, Blatt is ever-attentive to the task at hand. “I want every client and colleague to feel as though I’m giving them my undivided attention,” Blatt said. “If we can enjoy our time working together and have mutual trust, respect and collaboration, then that’s success in my book.”

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T H O U G H T Awareness, flexibility and thinking small

SEPTEMBER 2021

GREG HORTON

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P H OTO S B Y R AC H E L WAT E R S

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S Squash bugs start appearing on farms during squash season; humans want squash year-round. Squash bugs are consumerists, of a sort, but they at least are aware of seasonality. Two factors have contributed to our collective loss of awareness regarding the seasonality of food: our distance (physical and mental) from production centers, and the availability of everything all the time—in gleaming grocery stores stocked with produce stripped of narrative context. Where do these fruits and vegetables and grains come from? Who grew them? What did it take to raise them to maturity? How did they get here? Before we even get to the issue of what “organic” is and whether or not people are willing to pay for it, there is the issue of consumerism—

SEPTEMBER 2021

the tendency of the American public to believe that life is shaped and defined by choices, and that choice has become in many ways a sacred act, perhaps one of the last sacred acts. I am known by my choices; I know who I am by my choices; I have a right to choices. “Customers have gotten to the point that they believe things are supposed to be available when they want them,” said Patrick Clark II. He is the chef-owner of Red Cup, a coffee shop and restaurant in OKC well-known and popular for its plant-based fare. “It’s time to get back to small, chef-driven restaurants where it’s okay to say, ‘We make what we like. If it’s not for you, go elsewhere.’” In a world with dozens of brands of bread— and how do we even begin to know which to choose?—to say nothing of cereal, people are not used to being told that they don’t have a choice, especially at a restaurant. “We still tell people that if we’re out of something, we’re really out of it,” said Zach Hutton, chef-owner of Scratch-Paseo. “They will ask us to sub something on a dish, but we don’t do that. It’s hard because they don’t understand why they can’t have what they want.” Hutton said that what they do at Scratch, which is serve the kind of food he grew up with in southwestern Oklahoma made with a chef ’s sensibility and skill, is “100 percent dependent on volume.” He explained, “We have a small place, and we source from as close as possible, beginning with the Paseo Farmers Market, but we

still run out. If we were larger, we could do features, but we wouldn’t be able to serve this food on a large scale.” The question that haunted the composition of this entire story and the series of interviews that led to it started at the moment Hutton said that. Can we get small again? It’s fine to want more organic—still undefined—fare in our lives, but what does it take to pull it off? That’s not just a cost of goods question. Yes, organic costs more, but not as much more as people tend to believe; but there is much less of it, with less variety and less frequency, on restaurant menus. The menu becomes smaller, the meal becomes smaller, our expectations become smaller. Can we get small again? “Being realistic, I think this is always going to be a niche thing,” Clark said. “At least half the people will reject the idea of no choices. The die-hards will support you, but is that enough to stay in business?” This is one of the critical issues related to organic, sustainable and local production: Is there enough grassroots support to pay for the different means of production and distribution? Each sector in the production, distribution and sale of food has its own challenges, most of which are exacerbated by our ignorance of the process and the consumerism that shapes our lives. To live an organic or even semi-organic life means understanding the process and accepting the limitations. We begin with the complexity of defining “organic,” and then look at the challenges to the organic life.

TH E D EF I N I TI ON “We don’t do organic certification,” said Christy White, market manager for Prairie Earth Gardens on the northeast side of the metro. “We follow organic practices, so we tell people our food is naturally grown.” The definition problems begin right away. The U.S. Department of Agriculture has standards that a farm or producer must meet to be deemed organic, but the certification also requires the filing of numerous forms and, of course, a fee. The fee can range from $700 to several thousand dollars depending on various factors and the scale of the operation. “We use sprays to fend off the bugs, and people probably shouldn’t drink the spray, but it won’t kill them,” White said. “We use fish oil sprays and chicken manure compost— things that smell terrible—because we have to use something. No matter what we do, we’re losing a percentage of the crop to bugs.” The USDA explains, sort of: “Organic producers rely on natural substances and physical, mechanical or biologically based farming methods to the fullest extent possible. Produce can be called organic if it’s certified to have grown on soil that had no prohibited substances applied for three years prior to harvest.” It’s true that the whole world is composed of chemicals, so beware of material that warns against “chemical agents” or “chemical products.” We’re all chemicals, and our pets and our food and the houses we live in. But some chemicals are harmful, while others are not. “Organic” hopes to avoid the harmful ones. A farm has to balance its desire to produce certified organic products against the cost of certification and the likelihood that consumers care enough to buy organic products. A Consumer Reports study in 2020 found that price comparisons between organic and non-organic produce items showed organic products were less than a dollar higher based on quantity size: pounds, bunches, each, etc. That doesn’t sound like much, and when we picked eight common produce items and compared the difference, it was less than seven dollars. The quantity would have been enough for one person for a few meals, and that was only eight items. But multiply relevant factors to feed a family of four for a year, and the true cost of organic food is much more substantial than “less than a dollar higher.” So, how much are people willing to pay for certified organic, and is it worth a farmer’s trouble to produce it? We’re back to Clark’s suspicion that this is always going to be a niche crowd.

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TH E FARMS Local farms have to follow the seasons, so they have produce in season. Mike Ruzycki has a family farm in Jones, growing vegetables and leafy greens. They started selling to restaurants about 10 years ago, with heirloom tomatoes as their sales leader. (Heirloom crops are those grown from seeds that come from the same plants for more than 50 years.) The idea was to focus on items not found in grocery stores. “The restaurants cut back last year because of COVID,” Ruzycki said. “We’re slowly building it back up, but we added a 50-person CSA to increase distribution.” Flexibility is a must for small farms. Community-supported agriculture (CSA) is a method of crowd-sharing costs and minimizing waste. Customers purchase a “subscription,” and at harvests throughout the growing seasons, they receive fresh produce, eggs, bread, dairy products—whatever the farm produces. Ruzycki Family Farms has also added an onsite farmer’s market to create an additional revenue stream and move products. The trend toward moving farmer’s markets to the actual farm is growing. Staffing on farms—often family members—is limited, and maintaining a presence at markets scattered across the state is challenging, so many are opting to have the market closer to home. And then there are the pressures based on variables that most of us never consider. “There is constant pressure to get things out on a schedule,” Ruzycki said. “It was a tough growing season for peppers and corn this year. Too much rain, but every farmer who grows corn wants it ready before 4th of July weekend. You lose a lot of sales if it’s not ready. It wasn’t ready this year because the excess rain waters down the flavor by slowing the maturation process. It wasn’t ready, but some farmers sold it anyway to get the sales.” Obviously, selling fresh produce from a local stand that then disappoints isn’t great evangelism for small farms. But Oklahoma, with its treacherous weather, is a difficult place to farm.

SEPTEMBER 2021

Michael Ruzycki of Ruzycki Farms

The state’s peach crop was devastated by a late frost this year. The exceptionally wet July hurt several species of plants. This is the up-anddown cycle farmers expect, but consumers conditioned by the uniformity of products available in grocery stores won’t accept that farming is a vocation with irregular results. For example, White explained where some blemishes come from on apples. “A wasp will pierce the peel of an apple to get to the juice inside,” she said. “It’s a wasp, so it can’t eat much, so the skin heals over the piercing, leaving a slight blemish. Perfectly natural, and still very edible. That would be irregular produce in many grocery stores.” White also explained the volatility in egg availability. “Chickens won’t lay when it’s really cold, when they’re molting and when they’re fussy,” she said. “Or they lay less.” Fussy? “Yeah, they get fussy when skunks, opossums or snakes are around. A skunk will actually bite a chicken’s head off and leave the carcass. That might be too much for a magazine story.” It’s not. It illustrates how far removed we are from the process of food production. We are consumers, by and large, not producers, and as such, we no longer have a sense of what it takes to get food on our plates or shelves. Food has been commodified, stripped of all narrative and presented to us in pristine packaging designed to create an emotional connection, not tell the story of the farmer who killed the skunk to save the chicken to get the free-range eggs into the carton in the store.

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THE RESTAURANTS

Chef Patrick Clark II at Red Cup

SEPTEMBER 2021

Sooner State Board and Smoked Fried Chicken at Scratch

portion size is a big issue for both places, as is product availability. Local costs more, as does organic, and so portion size reflects that, as does menu size. (Red Cup has a surprisingly large menu, though; a tribute to Clark’s creativity with products.) “When I’m buying produce, I have to ask, ‘Can this be the star of the dish? What is possible with this ingredient?’” Hutton said. “If I buy okra, I need to be able to use it a few ways. Some customers get frustrated with menu limitations, but we’re never going to make Cheesecake Factory customers happy. Once we explain to people what we do here, most are on board with it, and we just hope they tell their friends.” Hutton rattles off the suppliers he works with: Made in Oklahoma Coalition, Shawnee Mills, Ruzycki Family Farms, Prairie Earth Gardens, even Red Bird Farms Chicken in Colorado. Colorado? Yes, sourcing as close to home as possible means looking close for what you need, and then moving outward in concentric circles. The overwhelming majority of what Hutton buys comes from Oklahoma, and he speaks highly of MIO and farmer’s markets. “We’re small enough that we can get what we need for the week at markets, typically,” he said. “We spend a lot of time and money sourcing the best of what’s available close to home, and so if customers are driven by bottom-dollar thinking, we’re not going to make them happy. It’s easy to talk about sustainable and organic; it’s harder to pay for it.”

SCRATCH-PASEO: LEXI HOEBING

In a city with growing but still limited vegan and vegetarian options, Red Cup is a hub for the plant-based diet community. Clark is a vegan himself, but not because of the ethics of animal proteins. “Raising animals for food on this scale is just not good for the environment,” he said. “I love meat, but I gave it up three and a half years ago.” Clark does work with some organic products; in fact, he said he orders as much as he can. “People say they care about it, but I’m still not sure how much they’re willing to pay for it.” The joy and satisfaction in running a restaurant is often threatened by customer demands. Customers wanted compostable materials at Red Cup, so Clark obliged, and then he had to raise the prices because compostable cups cost exponentially more than styrofoam cups. Customers weren’t excited about the change. Mass production without the weight of ethical concerns will always yield cheaper products. Because Red Cup is one of the central hubs for vegans, the demand for more hours is a constant buzz. “We don’t do dinner,” Clark said. “I can’t accommodate all demands. We work hard enough. I want to spend time with my family.” Both Red Cup and Scratch-Paseo deal with varying levels of customer satisfaction—all restaurants do—but

THE FARM TAB L E

PHOTOS PROVIDED

Oklahoma City became more widely aware of Chef Lisa Becklund when she was nominated for a James Beard Award in 2020. She and her spouse Linda Ford have had Living Kitchen Farm and Dairy in Depew, Oklahoma, since 2009. Becklund remembers the “farm to table” movement of the ’00s, a trend that with rare exceptions was more about branding than reality.

“We don’t talk about farm to table here,” Becklund said. “We’re at the source, so this is a farm table. The difference isn’t just semantic; it’s important.” Becklund and Ford believe that food grown in a local garden has become the new “exotic.” Before dinners at Living Kitchen, they take guests on a tour of the farm and dairy. The food lands on a plate served on a screened-in porch in one of the two farmhouses on the property. The goal is to put authentic meaning to the “farm table” approach. “Part of what we do is educate people on why this is important,” Ford said. “The pandemic showed us that an interrupted supply chain is a catastrophe for many businesses, including food production. Local farmers have fewer hurdles, and the local approach is less susceptible to disruption. It’s more expensive, but paying more supports the local economy.”

Produce comes straight from the garden at Living Kitchen

It’s significant that Living Kitchen doesn’t serve dinner every day, or even five days a week. The operation is small and efficient. Food costs aren’t nearly as high as people expect. Its biggest cost is its staff. “We want our people to have health insurance, a living wage, and be able to build wealth,” Becklund said. “Food is relatively cheap. Other restaurants can do this; they just have to commit the energy and time to doing the sourcing.” Finally, there are the guests. Living Kitchen is in a unique position to educate them about the whole cycle, including seasonality, nutrient-density, farming practices … all of it. “We encourage them to be flexible in their expectations,” Ford said. “We teach the seasonal approach, and we challenge them about needing the same dish every time.” For a list of producers and restaurants trying to make organic work, go to 405magazine.com.

Meals at Living Kitchen are served on the screened-in back porch 405MAGAZINE.COM

BORROWED FROM THE B OYS, M E N SW E A R S H I N ES WITH A FEMININE TOUCH

By Linda Miller Photos by Shevaun Williams & Associates

SEPTEMBER 2021

Louis Feraud jacket from Oak City Vintage; white blouse and tie from Jack Loves Jill Vintage; Phillip Lim 3.1 plaid shorts from CK & Co.

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LeSpecs sunglasses, Chanel bag and Prada heels from rosegold; Pearl by Lela Rose cape jacket and pants from Cindi Shelby.

Photography and art direction: Shevaun Williams Model: Taylor Arel, The Tabb Agency Wardrobe and stylist: Elizabeth Wheat Hair and makeup: Suzi Thompson Special thanks to The Study Wine Bar 34

SEPTEMBER 2021

Women wearing menswear-inspired clothing isn’t new. Actress Marlene Dietrich embraced the idea in the early 1930s, often appearing in movies or at special events dolled up in a tuxedo or loose trousers and a jacket. Sometimes she took a more literal approach by adding a tie and vest. Nine decades ago, it was a gutsy, fashion-forward look that often garnered appreciative second glances, as well as a few questioning stares. Today, it’s a stylish, timeless, striking and, at times, fun alternative to other, more predictable clothing options. Most years, designers include a few feminine takes on traditional menswear in their collections. Many times, it’s a focus on classic masculine patterns such as herringbone, pinstripe or glen plaid in styles that are more flattering and appealing to women. Often, it’s menswear tailoring elevated with luxury fabrics or a more casual but pulled-together look such as slim or wide-leg pants cinched with a belt and a striped shirt, finished off with loafers, oxfords or brogues. A white shirt, whether oversized or more fitted, also lends itself to a modern masculine-feminine look that can be paired not only with a plaid or striped jacket, but with everything from slouchy trousers to a more tailored black pantsuit. Or consider layering a favorite white shirt under one of this fall’s standouts, a lightweight sweater vest or a bold buffalo check shacket that’s best described as a cross between a jacket and a shirt. Another borrowed-from-the-boys look offers a bit of a tomboy feel – or at least it was for famed aviator Amelia Earhart, who preferred more fitted pants, bomber jackets, neutral hues and a colorful scarf for a hint of femininity. Her short, tousled hair seemed to enhance that boyish feel, as it did for actress Katharine Hepburn, who also embraced a similar spirit and attitude toward clothes and life. Tomboy looks aren’t just casual these days. They can be elevated or made more distinctive with Greek fisherman caps, suspenders, ties and ascots. Women are still taking their fashion cues from icons Dietrich, Earhart and Hepburn, as well as legendary designer Coco Chanel, who enjoyed wearing pants and popularized them for the women who had earlier started slipping into them while working in factories during World War I. The look eventually spilled into the streets and beyond, allowing women the freedom to move more easily and be comfortable in their clothes. For most women today, embracing a nod to menswear is about blending personal style with just the right mix of masculine and feminine – chic but not costume-y, sophisticated when wanted and tomboyish if the mood strikes.

Smythe stripe jacket with gold buttons from Balliets; Nice Things blouse, Rag and Bone jeans, Louboutin patent pumps, all from rosegold; vintage print vest from Oak City Vintage; scarf from Jack Loves Jill Vintage.

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Dorothee Schumacher jacket, Vince pinstripe shirt and Lela Rose pants, all from CK & Co.; tie, suspenders and antique watch from Jack Loves Jill Vintage.

SEPTEMBER 2021

SUSTAINABLE THREADS Menswear on women was a good look decades ago, and it still is. What’s different today is that more women are looking for clothes that go beyond just something to wear; they’re seeking sustainable fashion and accessories that are designed, manufactured, distributed and used in ways that are environmentally friendly. Ethically made clothing with fair working conditions also are being considered. More and more designers and brands are using organic materials, forest-friendly fibers, recycled polyester, reusable materials, regenerated cashmere, antique lace and biodegradable dyes, all of which have less impact on the environment. Many have switched to engineering patterns that create zero waste. More shoppers also are turning to vintage and consignment shops as they strive to refresh, reinvent, reduce and rescue fashion, since millions of tons of clothes become waste every year. They’re also investing in clothes that offer longer wear instead of wear-and-toss fast fashion. It may take a bit more time to seek out stores and brands that are trying to make the world a better place, but it’s worth the effort.

Chiara Bon glen plaid dress with ruffle front from CK & Co.

Balliets, 6443 Avondale, balliets.com Cindi Shelby, pearl.nyc/cindishelby CK & Co., 6429 Avondale, ckandcompany.com Jack Loves Jill Vintage, etsy.com/shop/JackLovesJillVintage Oak City Vintage, 1112 N Walker, oakcityvintageokc.com rosegold, 6423 Avondale, shoprosegold.com

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SEPTEMBER 2021

INNOVATION IN EDUCATION New pathways to growth for area students

Students are not one-size-fits-all. G.K. Chesterton once said, “Education is simply the soul of a society as it passes from one generation to another.” Even if the path be winding or abstract, every person deserves an opportunity to grow, explore and be a part of their community’s future. In this section, we dive into a few new places in the metro area offering more people creative ways to learn. These organizations and schools are giving non-traditional students a second chance as well as a strong start. 405MAGAZINE.COM

INNOVATION IN EDUCATION

Supplying New Starts THE CENTER FOR SOCIAL INNOVATION EDUCATIONAL PROGRAM AT OSU-OKC PROVIDES SECOND CHANCES FOR SUCCESS

CFSI Senior Director Ariel Moore stands with graduate Roxey Robbins at the May 21 graduation on the OSU-OKC campus.

By Kathryn McNutt

fter a once-promising future slipped through the hands of Michael Norris, he got it back – against all odds – through a first-of-its-kind program that is restoring lives and families. The Center for Social Innovation (CFSI) surrounded Norris with everything he needed to pick himself up and start again. Norris, who abused alcohol and drugs for more than 20 years, learned about CFSI upon leaving rehab. “This is too good to be true,” he said. “I was overwhelmed with hope.” “This program is for anyone who wants a second chance and is willing to work for it,” said Ariel Moore, senior director of CFSI. “Our mission is to give these beautiful people focus and hope by way of support, opportunity and education.” It may sound simple, but the work can be incredibly hard for people moving on from addiction, incarceration, homelessness and other significant barriers to success. CFSI offers them the next step upon leaving rehab or a diversion program. Oklahoma State University-Oklahoma City launched CFSI in August 2020 thanks to generous funding from the E.L. and Thelma Gaylord Foundation, Inasmuch Foundation, Dr. David Russell and Simmons Bank.

SEPTEMBER 2021

“I’ve never experienced so many people rooting for me,” said Norris, who plans to earn his associate degree in addiction counseling in 2023. OSU-OKC even took care of unpaid fees he owed from a failed college attempt in 2009 so he could reenroll. Norris is one of six 2021 program graduates who also earned Peer Recovery Support Specialist certification through the Oklahoma Department of Mental Health and Substance Abuse Services so they can help people struggling with addiction. Participants are given new laptops that are theirs to keep, school supplies and lunch in the cafeteria every day they are on campus. CFSI pays them a stipend for their time spent in the program, and connects them with an internship to gain workplace experience. Jefferson Jefferson said CFSI gave him a second chance at a new life. “I’ve been in prison. I’ve been homeless, but I learned from it, and today I’m standing here,” he said. “I never thought much about hope and courage before I got here … it works.”

Dream Becomes Reality Moore said the program “was born out of a dream in the heart of Brad Williams,” the former

OSU-OKC president, now at Dallas College, whose sister-in-law lost her struggle with addiction seven years ago. When money to fund the program arrived in July 2020, Williams said the leadership team debated whether to take time for extensive planning or “just gun it and watch what happens.” “We knew there were people in the community that would much rather have an imperfect plan that was wrapped in love and support than to have a perfect plan that was overproduced,” Williams said. A few weeks later on Aug. 14, they hosted an orientation for 17 students entering the new program. “We were scared,” Williams said. “When you start dealing in hope and put hope on the table, you gotta back that up.” Nine months later, he returned to the campus and told the first 10 graduates from the program that years from now they will look back and “know that you helped construct one of the most meaningful, impactful programs in the state of Oklahoma.” Dar Yasseri, vice president of student experience at OSU-OKC and a founder of CFSI, said the program is a personal journey that is sustainable for the individual, not a one-size-fits-all.

Oklahoma County District Judge Ken Stoner applauds the graduates, along with former OSU-OKC president Brad Williams and Tricia Everest with the E.L. and Thelma Gaylord Foundation.

Graduate Carla Surrett receives a pin from OSU-OKC Vice President of Student Experience and a founder of CFSI, Dar Yasseri.

A butterfly release represents the new possibilities provided through the program.

“I can’t imagine these individuals’ courage and tenacity breaking down barriers,” Yasseri said. “Everyone is different. Everyone has dignity and everyone deserves an equal playing field. And everyone has insecurities and wants to be accepted.” Lakota Thompson not only graduated from CFSI in May, but also obtained her associate of science degree in enterprise development. A high school salutatorian who went to college on basketball and academic scholarships, Thompson decided to step out her junior year because she was dealing with depression and anxiety. She attempted suicide, turned to alcohol and was arrested four times, spending time in jail and rehab. Getting back on track “seemed almost impossible,” Thompson said. “But because I had the support of those around me – my mom, my classmates, everyone here – I managed to realize that my life does have purpose and that I am strong. “People believed in me, and it helped me learn to believe in myself,” she said.

STEVE SISNEY

Success Is Predictable “That’s who goes to prison if we don’t have programs like this, and it kind of breaks your

heart when you get to know who they are and their stories and what came before,” said District Judge Kenneth Stoner, who presides over drug and DUI diversion courts in Oklahoma County. “People are really not, and shouldn’t be, defined by their worst moments,” Stoner said. “People don’t choose to have mental health issues. They really don’t choose to have a substance abuse disorder.” Couple that with lack of housing, confidence and job skills training, and they face significant barriers to getting into the workforce, he said. “Success is not just possible, it’s predictable,” Stoner said. “People can and do change. Whenever they have the right support, encouragement and have their needs met, they do change and become healthy and instead of stressing our system, they actually contribute to our system.” CFSI graduate Michelle Tubby said she wants to contribute by working for a nonprofit that helps children and people with disabilities. She plans to earn an associate’s degree in American Sign Language from OSU-OKC. Tubby said she received almost no formal education after she was expelled from school in the third grade, and by age 11 she was using

meth and working as a drug mule. Her involvement with drugs landed her in juvenile and adult detention. She heard about CFSI at drug court. “I’ve gained a lot of knowledge and skills. The program teaches me so many things that I never thought I’d know,” Tubby said. “I get so overjoyed by it.” Program supporter and community volunteer Shellie Greiner acquired a donated car for Tubby, who got her driver’s license in May and now can get to campus and to work on her own. “At CFSI, we want to give people with challenged backgrounds the purpose, hope and support needed for them to find long-term success and happiness,” said Moore, who was selected to head the program in part because the participants’ story is her story too. “We’ve all been hurt, embarrassed, lost, experienced regret … We’ve all agreed that our brokenness makes us who we are today,” Moore wrote in a letter to the first graduating class. “I watched each of you find pieces of yourselves that you didn’t know existed. You stood up straighter. You laughed harder and you were more sober than ever before … You are not better than anyone, but you damn sure are as good as everyone.”

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INNOVATION IN EDUCATION

Ingenuity in Education INNOVATIVE PRIVATE EDUCATION OPTIONS NOW AVAILABLE IN OKC

Wildflower: An Acton Academy

By Julie Partin

6000 NW 120th Ct., OKC wildfloweracton.com

Amid the craziness that was 2020, many local families found themselves looking into private school options for the first time. When considering private schools in the metro area, the admired institutions with excellent reputations likely come to mind. But as parents struggled to find workable situations for their children last year, the majority of those schools continued to carry long wait lists. Additionally, some students have found that they are not suited for traditional education. Fortunately for families, there are several out-of-thebox education options now available in Oklahoma City. We break down just a few of the schools that have recently opened in the 405 and are providing the community with much-needed diverse choices.

SEPTEMBER 2021

The mission of Wildflower is to inspire each child and parent who enters its doors to find a calling that will change the world. The academy uses the latest in educational technology for self-paced mastery of reading, writing and math skills, and holds Socratic discussions about heroes, history and self-governance in order to hone critical thinking skills and the ability to powerfully think, write and speak. Wildflower utilizes hands-on project-based “Quests” to master the tools and skills needed to solve problems in the real world. School founder Brooke Ogle said, “I started Wildflower: An Acton Academy in the fall of 2020 to help my children (and others, too) develop meaningful real-world skills. I wanted our kids to grow up learning to thrive using their creativity and unique gifts. Wildflower helps kids capitalize on their creativity to find their calling and make a difference in the world.”

The Beacon School

PHOTOS PROVIDED

2700 S Boulevard, Edmond thebeaconschool.net

Focused on project-based learning and implementing many of the most popular elements of the world-renowned Finland education system, the Beacon School is dedicated to meeting individual children’s needs. It offers both full-time and homeschool blended options, as well as fluid grade levels. Piper Riggs is a mother of two current students and said, “We love Beacon because it’s more than a school; it’s a community of families who are striving daily to lift one another up, while educating. It’s a place where curiosity is applauded and discovery encouraged. We choose it because we know our kids are receiving an education that is teaching them to think strategically and become leaders at an early age.” The founder of the Beacon School, Emily Jensen, says she founded the school because, “I could not find exactly what I was looking for in a school for my own two children. I wanted to create an environment with a healthy blend of learning methodologies to create a whole-child educational experience. Amazingly, we have grown by 400% since our first year in 2019. This growth trend has been a strong indication to me that families in OKC and the surrounding areas are looking for flexible and creative schooling solutions for their children.”

Odyssey Leadership Academy 100 E California, OKC odysseyleadershipacademy.org

Modeled after schools and universities such as Stanford, MIT, High Tech High and Mount Vernon, Odyssey Leadership Academy (OLA) offers many specific strategies to education, including small class sizes, hands-on learning, showcases for creative expression, an emphasis on socio-emotional well-being and a caring community. Students will also experience daily mentoring, three travel experiences per year, advanced college-level courses, service leadership opportunities in the local community, apprenticeships with real-world experts in a wide variety of fields and robust independent study options tailored to their individual passions. “We started OLA because we believe there is a better story to tell in education,” said executive director Dr. Scott Martin. “We believe that the formation of healthy human beings in their most formative years is top priority. That is why, at OLA, we put human flourishing at the center of our vision for what education should be. We honor every student’s voice, believing they have something to teach us. We celebrate their learning and give shape to the imagination by offering moments of wonder and engagement within a shared sense of purpose and connection.”

Lab School 111 Premier Pkwy, Norman labschoolok.com

With class sizes that max out at a 12:1 ratio all the way through high school, the Lab School exists to bring children out of the classroom and into the love of learning. Its focus is freeing up students to explore, ask questions and learn to understand the “why” behind the actions of civilizations. By tailoring the core subjects to children’s unique learning style, teachers work to bring forth the very best results with what makes the most sense to each kid. Founder Renee Roberts said, “The Lab School was founded to give children an opportunity to learn using all of their senses in a small environment, while still maintaining a rigorous academic education. PE, art, foreign languages and music, coupled with all of the core subjects, help us achieve this goal. We have seen students crippled with anxiety come out of their shell and thrive. We have seen children who were unable to read not only come up to level, but surpass their class level within one year. Our students have expressed their love of our approach because it is hands-on.”

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Private School Guide CA RRY I N G O N TH E TRAD I TI ON OF EXCE LLE NCE

SEPTEMBER 2021

Casady School’s Portrait of a Graduate is more than just a portrait. It’s a journey―a road map around and through the experience of every graduate.

I LEARN. I explore the world with inquisitiveness and enthusiasm. I grow in the face of challenge and share my best ideas with others.

I HONOR. I ENGAGE. I INNOVATE. I SERVE. I THRIVE.

Personal Campus Tours

Prospective Parents Night Out September 15, 5:30 - 7:00 p.m.

Casady is more than just a School―it’s a community. We invite you to schedule a tour of the campus to learn more about our Casady Community and to see all that Casady has to offer!

This event is an ideal opportunity for parents who are interested in Casady to visit with Parent Ambassadors, the School’s Admission Team, and Division Directors to learn more about the Casady Community. Parents-only event.

Schedule a tour today at

RSVP online at

casady.org/admission

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CASADY SCHOOL 9500 N. Pennsylvania • Oklahoma City, OK 73120 405.749.3100 • casady.org Casady School welcomes a student body that reflects the diversity of the world around us and therefore does not discriminate on the basis of race, color, religion, gender identity, sexual orientation, socioeconomic status, nationality, or ethnic origin in administration of its educational policies, admissions policies, scholarship and loan programs, athletics, and other school-administered programs generally accorded or made available to students at the School.

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TEXAS GOLF T E X A S G O L F I N G G E TA W AY S

Touring amenities on and off the course in the Lone Star State BY GREG HORTON

SEPTEMBER 2021

Whether or not you agree with the venerable tourism slogan that it’s like a whole other country, there’s an argument to be made that Texas is really five different states: Dallas/Fort Worth, West Texas, Houston, Austin, San Antonio. El Paso would likely insist it’s unique enough to be the sixth—no arguments here. The advantage of this realization, though, is knowing that you’re not just “going to Texas” for a getaway or a vacation; you’re going to a part of Texas with very distinct demographics, topography, amenities and activities. This is true of golfing in Texas, as well, and while it’s clear that golf courses all have a basic level of sameness to them—rolling hills, lots of trees, water traps, bizarrely green spaces in the middle of cities, etc.—the difference in surroundings does show, especially in the various Texases. We visited three Texas “states” to check out the golf, so if you’re there for shopping, sports, wine, music, dining or outdoor adventures, take an opportunity to golf Texas, too.

Meadowbrook Golf Club FORT WORTH

Meadowbrook is an affordable municipal course with beautiful views of Fort Worth’s skyline. A renovation in 1962 turned this nearly century-old course into a short, challenging round, with some of the most difficult play on the fifth hole. The fairways are tight and greens true, and some of the uneven fairways contribute to the challenge of keeping the ball in play. Still, it’s a solid good time with enough difficulty to keep experienced golfers engaged. Meadowbrook is a 6,363-yard par 71.

PHOTOS PROVIDED

Where to Stay: The beautiful Sinclair Hotel is a short 10-minute drive up I-30. The remodeled art deco building is now one of the most tech-forward properties in the state, with state-of-the-art electronics in the room, including the ability to regulate shower temps. Located adjacent to Sundance Square, The Sinclair is perfectly situated for great golf and great nightlife. Where to Eat: The Wicked Butcher inside the Sinclair is a brilliant chop house with delicious steak and seafood, and an excellent wine list. Grab a cocktail at the bar upstairs—or sneak over to Thompson’s Bookstore (there are no books) for a speakeasy experience. For more regional fare, Reata is a short block from the hotel and features Southwestern cuisine in a ranch vibe. 405MAGAZINE.COM

Stevens Park Golf Course DALLAS

The complete redesign of this popular municipal course led to its ranking of 49th in the U.S. for municipal courses by Golfweek in 2012. The old-growth oaks make for a stunning backdrop for a course that is now the best of the old and new. All the carts are outfitted with GPS—if that’s your thing—and they come in handy on the rolling greens, sharp curves and dramatic elevation changes. The course is challenging enough for experienced golfers, and the addition of junior tees makes it accessible to all skill levels. The highlight is definitely the view of the Dallas skyline from the 15th tee box. Where to Stay: The Thompson Hotel is in downtown Dallas, just four miles from Stevens Park. The newly opened hotel is a breathtaking combination of modern appointments, maximalist decor, old world charm and excellent amenities. The pool deck alone is reason enough to choose The Thompson, but you’ll want to get a cocktail at Catbird, one of the city’s hottest lounges. Where to Eat: Catbird is excellent for bites and booze, but you’re in the same building as two Michelin Star Chef Danny Grant’s Kessaku and Monarch, the former a deep dive into where sushi is headed, and the latter a taste of old-school Chicago elegance with fresh pasta, steaks and seafood. The hotel does not make reservations for Grant’s restaurants, and they are booked well in advance, so reservations are a must before your trip.

The Rawls Course

TEX AS TECH, LUBBOCK The Rawls Course is the official course of Texas Tech University— Golfweek ranks it as the third best campus course in the U.S., and Golf Magazine has it as a top 5 in Texas. Just this year, Rawls was the venue for the National Junior College Athletic Association national championship. This cotton field-turned-links course, 7,349 yards and par 72 from the back tees, is open to the public with very affordable rates.

Where to Stay: If you’re feeling festive, the Cotton Court Hotel is a retro courtyard-style stay with live music, a pool and an on-site bar. The host hotel for the NJCAA championship this year was the DoubleTree by Hilton, a mile from campus and blocks from Lubbock’s redeveloping downtown. Where to Eat: The Nicolett is one of the best dining experiences in Texas, a modern American menu with stellar cocktails, stunning outdoor dining and excellent food. The West Table in downtown is upscale casual with a more festive vibe, outstanding wine list and delicious, chef-driven food. 50

SEPTEMBER 2021

THOMPSON HOTEL AND CATBIRD: GUS SCHMIEGE

Blake Berry, a former scholarship golfer at OCU and UCO, has played the course many times. “Rawls is very unique,” he said. “It’s a links course with a Western vibe. Because it’s a competition course, it has very complex greens that can be tough, and the Lubbock wind feels like it’s always blowing 30 mph. I love the 18th especially; it’s a par 5 over water, and it’s a beautiful, dramatic way to finish a round.”

Westin Stonebriar Golf Resort & Spa FRISCO

Art Stricklin, president of the Texas Golf Writers Association and author of The Art of Golf, said of the course at Stonebriar: “The Tom Fazio-designed golf course is available to anyone staying at the hotel or those at adjacent Stonebriar. The course showcases Fazio’s real ability as a good architect, because, while just about anyone can design a great course on the side of a mountain or next to a thundering ocean, the acclaimed architect took basically an overgrown Frisco wheat field and turned it into a very challenging and playable layout. “The main feature is a large lake, which comes into play near the nine hole turn and plays through the first half of the back nine. Also featured are large greens, deep bunkers and enough challenge and entertainment to come back for more.” Where to Stay: The Westin at Stonebriar is designed with the golfer in mind, so there’s no need to look elsewhere. Many of the rooms face the course, and Juliet balconies open to great views. For bad weather days, the hotel is outfitted with a fullswing simulator on the ground floor. Rooms are comfortable and well appointed, and the excellent staff know how to cater to golfers’ schedules.

AUSTIN

Located on the shores of Lake Travis, this resort offers access to multiple courses including the championship quality Falconhead. The course is a combination of the beauty of the Hill Country—oaks, cedars, water, and rolling hills—combined with the exacting specifications of the PGA tour design architects who laid it out. Where to Stay: Accessing the courses means staying at Lakeway Resort and Spa, but the good news is that the accommodations are amazing. A stunning view of Lake Travis, outstanding pools for all ages, and access to Austin proper and wine country tours make this an easy yes. Where to Eat: Austin’s famous restaurants are convenient to Lakeway, but be sure to stop into TR Restaurant on site. The comfortable yet elegant vibe encourages slow meals. The menu is loaded with Texas comfort food, as well as prime steaks and healthy options. With its beautiful decor and back bar, view of Lake Travis, a nice wine list and excellent liquor selections, the Back Porch Lobby Bar is the perfect place to end the day.

PHOTOS PROVIDED

Where to Eat: Beans & Barrel on site has everything from Americana-style breakfast in the morning to massive bone-in ribeyes for dinner. The chef-driven eatery avoids the hotel restaurant cliches, and serves up creative, delicious fare, from small bites— like white bean hummus—to regionally specific dishes like chili and Southwestern-inspired entrees.

Lakeway Resort and Spa/Falconhead Golf Club

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Dining

Okie Splendor The Hamilton leans into its roots with Okiecentric comfort food and cocktails. Page 56

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DINING

Why The Quail Knot with pickled okra

Success in a Supperette The unexpected triumph of The Hamilton’s upscale Okiecentric cuisine BY GREG HORTON PHOTOS BY LE XI HOEBING

he Hamilton Supperette and Lounge should not have succeeded. That’s not a criticism, more an observation and summary of all the aggregated “conventional wisdom” lobbed in the direction of owners J. Mays and Chris Kana when they were first planning the northside, Okie-centric, booze-forward dinner joint. “More than a few people said we’d never survive on the back end of a mall,” Mays said, “but the first time I stepped foot in the old S.J. Haggard space, I got goosebumps. It was that moment I knew we had found a special place.” Yes, the space that is now The Hamilton used to be a men’s clothing store on the east side of Northpark Mall. Mays still has the picture of the first time he drove by and saw the iron gate and awning. He and Kana had been looking for a new space with what they called “character and charm.” Somehow, they looked at an old clothing store and visualized a warm, inviting, comfortable lounge in a space occupied by dressing rooms, old carpet, a wooden pergola and empty shelves. “To be honest, I’m pretty sure Kana thought I was crazy – back of a mall and all that – but I kept emphasizing lots of parking, affordable rent, a great side of town and a ton of traffic,” Mays said. For his part, Kana remembers the moment with much more colorful language. “I asked if he was ****ing insane. ‘Do you not want to have customers?’ Ultimately, though, I realized we had a good following at Cafe 7 who would trust us, we were going to turn it into a cool space, and we’d serve great food and cocktails.” Stephanie Morrical Miller was an original partner, too, but she was busy with the downtown Cafe 7 when The Hamilton debuted in August

SEPTEMBER 2021

2019. After the tragic death of Chef Michael Paske, she assumed the role of executive chef in April 2020, as the effects of COVID were just rolling over the state. Miller brings the perfect resume to the kitchen at The Hamilton. She’s a master of comfort food who is also very capable with more refined dishes, and she’s a stellar baker. For a small kitchen with a small staff, the versatility is incredibly important. The Hamilton’s food is Okie-centric; there is really no other way to talk about it. Mays and Paske mapped

out the early versions of the menu, and the direction was toward Oklahoma-inspired dishes right away. “When we started planning the menu for The Hamilton, we wanted a few unique items paired with Oklahoma staples,” Mays said. “We knew we were going to have a more focused menu, so our decisions had to be specific. We started weighing our options and were choosing things like catfish, pork chops and steak. The progression just trended toward an Okie-centric menu, so that’s the direction we headed.”

The Hamilton 12232 N May Ave Oklahoma City, OK thehamiltonokc.com

G O O D

The bar is also central to what The Hamilton offers

Focused is a good word. Mays said guests still ask where “the rest of the menu” is. It’s a one-pager, which doesn’t always sit well in a world with 100 cereal choices on an aisle, but smaller menus are easier to execute. It’s math meets food. How many things can one kitchen do well? In spite of the small size, Miller delivers a menu with options for every palate and restriction: vegetarian, vegan, gluten-free and, of course, Oklahoma omnivore. Both the portobello rockefeller and bruschetta cavatappi show the creativity and care The Hamilton takes with its vegetarian options. The dishes are hearty, flavorful and beautifully presented. The diner understands that other dietary preferences should be treated

TA S T E

The vegetarian options are hearty and delicious

with the same respect and seriousness as carnivores receive. The Okie-style dishes show up right away. Why The Quail Knot (Mays loves puns. Loves them!) is quail knots with cream gravy and pickled okra. It’s as if they built the dish with a handbook of Oklahoma favorites open at their elbows. Catfish is present, but in “scallop” form. The pork chop is one of the favorites, and it’s a brined, bone-in dive into a Sunday supper from Mays’ childhood, including whipped potatoes. So, yes, it’s comfort food, but Miller adds touches like red marmalade on the pork chop and orange gastrique on the quail. They were also our choice in 2020 for best mac ‘n’ cheese, and the dish only tastes better every time we revisit it.

The house-made boursin cheese certainly helps. The bar is a perfect blend of classic and specialty cocktails, wine list and beer. Again, the lists aren’t big, but there is somehow something for everyone, and the service at the bar is among the best in Oklahoma City. That will only improve this year when it expands the space to the right to include another bar and private dining-overflow space. The whiskey list – already at 150 bottles – will have room to grow. Finally, Miller’s desserts are reason enough to frequent The Hamilton. There are more adult-y options, but you should start with the cookies: Channeling the team’s childhood favorites, she makes a rotating selection of freshly baked treats, served up with cold milk. 405MAGAZINE.COM

DINING

The Italian sodas are made in house, just like the pies at Pie Junkie

Eyes on the Pies OKC destinations for slices of paradise BY GREG HORTON | PHOTO BY LE XI HOEBING

t’s delicious anytime, obviously, but pie and coffee is breakfast. The movie trope of the diner with the pie case and the white ceramic mugs full of subpar coffee fleshes out something deeply true about our collective experience of this sublime dessert. And that the pie case was right there, on the end of the counter with the slices

SEPTEMBER 2021

already plated, made it impossible to resist, even for breakfast. Thanksgiving, Christmas and eating at a truck stop diner were the three main occasions for eating pie in the middle third of the 20th century. Culturally, we’ve added March 14 – Pi Day – and we should all be glad for it, but I’ve arrived at later adulthood still not knowing where the truck stop pies came from. Were they baked in the back? Hopefully. Our grandmothers

passed down family recipes that our parents executed with varying degrees of success for the holidays, when they weren’t buying Mrs. Smith’s or Sara Lee – is anything in the world heavier than a frozen pie? In the present, we are greeted by another question: Why does Oklahoma love key lime pie so much? Sure, it’s delicious, but key limes aren’t exactly an Oklahoma cash crop. Brady Sexton, owner of Scratch Kitchen & Cocktails at 132

T H E

D I S H DEEP DEUCE 405-270-0660 WESTERN AVENUE 405-602-3477 THEWEDGEPIZZERIA.COM

In the present, we are greeted by another question: Why does Oklahoma love key lime pie so much? Sure, it’s delicious, but key limes aren’t exactly an Oklahoma cash crop.

W. Main in Norman (which has excellent key lime pie), said, only half in jest, “When something is really popular in Oklahoma, I just assume Hal Smith had something to do with it.” It’s funny because it’s true, at least in this instance. “The key lime pie has been on the menu of our restaurants since 2001,” said Brad Johnson, executive chef of the Hal Smith Restaurant Group. “The recipe was a collaborative effort by real family and restaurant family. My sister-in-law lives in Florida, and she sent me a case of key lime juice. For the crust, we wanted something different, so we crushed pecans, walnuts and graham crackers, and then added cinnamon and butter.” Some version of the pie appears at nearly every HSRG restaurant – see halsmith.com – but Charleston’s, Mahogany and Redrock Canyon Grill have the version closest to the original on their menus year-round. Plaza District darling Pie Junkie (1711 N.W. 16th St.) has so many good pies it’s hard to pick one, so we chose two. The pecan is a staple, especially around Thanksgiving, and it’s everything you want from the holiday favorite: sweet, gooey, nutty and buttery. Its bestseller has long been the Drunken Turtle, though. With fudgy chocolate, bourbon caramel and pecans, it’s so rich you can split a slice. Somehow, it’s remained almost a secret that Cattlemen’s Steakhouse (1309 S. Agnew Ave.) has one of the best slices in the city in its coconut cream pie. Managing partner David Egan said the recipe came with the restaurant when he and Dick Stubbs purchased it. Save room for dessert, seriously. Florence’s Restaurant at 1437 NE 23rd St. rotates its fruit pies pretty regularly, but call ahead to see if pear pie is available. If not, get pie anyway, but then go back for the pear pie. With ice cream on the side. One of the few places that still has an actual pie case is Johnnie’s Charcoal Broiler at 2652 W. Britton Rd. It has several options, but the chocolate cream has been the favorite for decades, and for good reason.

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DINING

T H E

D R I N K

Investigate the recipes online at 405magazine.com.

A dark rum Mai Tai and Darkiri at Barkeep Supply

Join the Dark Side Rethinking rum as a standalone spirit and engine for cocktails BY GR E G H O R T O N P H O T O BY L E X I H O E BIN G

I think it’s a dated thing – like very 2018 – to say, ‘I’m a whiskey guy,’” said Will Groves, sales manager at Allegheny Distilling Company. “Customers are more open-minded now, and we’re seeing increases in every market where you find Maggie’s Farm.”

“

SEPTEMBER 2021

Maggie’s Farm is one of a handful of brands that is forcing consumers and critics to rethink their idea of rum. Rather than a cheap distillate propped up with artificial flavors, sugar and caramel coloring, rum is a serious spirit, at least at Allegheny in Pittsburgh. “Rum is immediately delicious in ways similar to whiskey,” Groves said. “Sweetness up front, warmth, depth of flavor, all the things that make whiskey popular – but rum comes in at a lower price point for the serious bottles.” Rum as a broad category lacks industry standards, though. Legally, rum must only be the distillate of sugar cane juice or syrup, or a sugar cane byproduct, such as molasses. In the U.S. that is the only real regulation, except that the product must be bottled at 40 percent ABV or above. That’s it. This has led to a glut of inferior rums on shelves and backbars – and to the extent that rum lacks regulation, dark rum is even worse.

“There is no legal definition of dark rum,” Groves said. “All that’s required are the same regulations for rum in general, and then there are a multitude of ways to make it dark: caramel coloring, Pedro Ximenez sherry, raisins – so many ways.” Allegheny founder and distiller Tim Russell makes the Maggie’s Farm 50/50 Dark Rum with his own cane distillate and combines it with a Caribbean molasses-based, extra aged dark rum. The product is put into barrels for an additional six to nine months to allow the flavors to marry. The result is a spirit that is as sippable as good bourbon. Part of the growth of dark rum has to be chalked up to the increasingly ludicrous prices in the secondary whiskey market, as well as the diminishing availability of popular brands caused by those secondary market economics: a buy for $50 and sell for $300 kind of thing. People are looking for substitutes. Bars around the city are seeing requests for dark rum go up, and they are meeting the demand with some of the best brands in rum: Maggie’s Farm, Hamilton, Hampden, Privateer, Black Tot, Mocambo and The Real McCoy. The rums listed above come from distillers who are interested in crafting excellent spirits even without regulation. “We do everything the hard way to get the best liquid possible,” Groves said. It shows in everything Allegheny produces, including its spiced rum and falernum, both of which are two of the best in the world, if not the best. “There are thought leaders in the industry trying to make changes to the perception of rum,” Groves said. “Maggie Campbell at Privateer is probably the thought leader, but Luca Gargano has contributed with his rum classifications, and Richard Seale’s work is excellent, too.” When putting together representative cocktails to showcase these dark rums, we relied on the city’s best bartenders – and one former bartender – to guide us. One thing we all discovered quickly was the lack of classic and tiki cocktail recipes that call for dark rum. James Corley, a former bartender, asked, “Did you just try substituting dark rum for other rums?” A simple question that yielded amazing results, including the “darkiri,” as he insists on calling a classic daiquiri with dark rum.

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Dining Guide These listings are not related to advertising in 405 Magazine. If you find that a restaurant differs significantly from the information in its listing or your favorite restaurant is missing from the list, please let us know. Email info@405magazine.com DESIGNATION $ MOST ENTREES UNDER $10 $$ MOST ENTREES $10 TO $25

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LUNCH CLARK CREW BBQ Travis Clark reached the pinnacle of pit master-dom when he won Jack Daniel’s competition, and he’s brought the delicious brisket, burnt ends, championship beans and the best cornbread ever to OKC. 3510 NW Expy, OKC, 724.8888 $$ EMPIRE SLICE HOUSE This was the city’s first by-the-slice pizzeria, but you

BRE AKFA S T/BRUNCH

can also get full pies, giant meatballs, fresh salads, and a great selection of cocktails and

CAFÉ ANTIGUA Authentic Guatemalan

local beer. The full menu is also available late

food in OKC, with traditional dishes like mo-

night inside or on the excellent patio. 1804

tuleños, machaca, and refried black beans.

NW 16th, OKC, 557.1760 $

Full coffee service is available, and you’ll want extra green sauce. 1903 N. Classen

FLORENCE’S For more than 60 years, this

Blvd., OKC, 602.8984 $$

eastside eatery has been serving crispy fried

Find biscuits, jam and other breakfast favorites from Neighborhood Jam and more 405 hotspots in the Dining Guide

chicken, hearty meatloaf, tangy greens, and

a buffet in the building, but you get comple-

THE HAMILTON Tucked into Northpark

CATTLEMEN’S Almost as old as

all the country cooking associated with soul

mentary tea with every meal. 4621 N. May,

Mall, this Okie-centric supper club features

the state itself, this Oklahoma institution’s

food. Don’t leave without trying the pear pie.

OKC, 778.8469 $$

upscale casual dining with regional favor-

immense corn-fed steaks and matchless

1437 NE 23rd, OKC, 427.3663 $$

ites like bison tartare, quail, and steaks, as SWADLEY’S BAR-B-Q

well as an excellent wine list and creative

OOZIE MEDITERRANEAN

Family-owned and operated with a deep

cocktails. 12232 N. May, OKC, 849.5115 $$$

RESTAURANT Traditional Lebanese food

commitment to OKC, Swadley’s serves up tra-

CHEEVER’S Southwestern-influenced

served in an unconventional setting – a med-

ditional barbecue, sandwiches and desserts

MAHOGANY PRIME STEAKHOUSE

recipes (the chicken-fried steak is a house

ical building – but the hashwa, cabbage rolls,

for groups of all sizes. Multiple locations

The ambiance and service are sublime, but

specialty) and love of seafood drive the con-

stuffed eggplant, shwarma and specials will

throughout the metro. 2233 W Memorial,

fine aged steak broiled to perfection is the

temporary comfort food in one of the city’s

make you forget the surroundings. Rustic and

OKC, 286.3838 $$

star. 3241 W Memorial, OKC, 748.5959; 100 W

finest dining destinations for lunch, dinner

delicious family restaurant that’s a true hidden

and brunch. 2409 N Hudson, OKC, 525.7007 $$

gem. 1211 N Shartel, Ste 102, OKC, 724.7659 $$

THE HUTCH ON AVONDALE Chef

PIZZERIA GUSTO Neapolitan-style

BOULEVARD STEAKHOUSE Perfect-

A funky dive into supper club glory, Ned’s

David Henry serves modern American

pizza (which uses an extremely hot fire to

ly soigné ambiance down to the last detail

serves up the best onion rings n the city,

cuisine with a creative twist a well as classic

quickly cook superfine flour crusts) stars

and cuisine easily in the metro’s elite – a

pasta, fish, and chicken fried steak with

brunch fare, and the bar offers a full suite of

alongside Italy-inspired entrees, pastas and

sumptuous, if pricy, masterpiece. 505 S

equal skill. An absolute treat with a solid bar.

tempting cocktails, wines and spirits. 6437

appetizers. 2415 N Walker, OKC, 437.4992 $$

Boulevard, Edmond, 715.2333 $$$$

7301 N May, OKC, 242.6100 $$

QUEEN OF EGGROLLS Chef KC Chan-

FRIDA SOUTHWEST This stunning

PATRONO Not only is Chef Jonathan Krell’s

sombat specializes in traditional Laotian food,

Southwestern-cuisine restaurant in Paseo is

food some of the best in OKC, the service at

tasty takes on classic American dishes and

and while her egg rolls are the reason many

now one of the city’s must try destinations.

Patrono is professional, friendly and seamless.

more specialized options, this breakfast-cen-

discover her, the larb, nam khao and capoon

Everything from the short rib empanadas

Krell is as adept at seafood as pasta and chops,

tric spot aims to become a community favor-

are what eventually keeps them coming back.

to the Mexican hot chocolate cheesecake is

so it’s impossible to go wrong with this spec-

ite. 15124 Lleytons Court, Edmond, 242.4161 $$

2815a NW 10th, OKC, 769.2417 $$

perfection. 500 Paseo, OKC, 683.7432 $$$

tacular menu. 305 N Walker, OKC, 702.7660 $$$

STITCH CAFÉ The hand pies got the

SHEESH MAHAL While billed as a

GORO RAMEN + IZAKAYA An “izakaya”

SCRATCH PASEO Delicious, scratch food

business started, and they are still delicious,

combination of Pakistani and Indian cuisine,

is a Japanese pub, and this energetic Paseo

from one of the city’s best young chefs com-

but the breakfast tacos, burritos and tots are

the menu will be familiar to fans of Indian

District spot nails the mixture of great food,

bined with an excellent bar and quirky-cool wine

among the best options in the city. 835 W

food, with butter chicken, delicious curries,

sake and cocktails that make a pub a desti-

list. It’s mostly modern American, but surprises

Sheridan, OKC, 212.2346 $$

basmati rice, and fresh naan. You won’t find

nation. 3000 Paseo, OKC, 900.6615 $$

abound. 605 NW 28th, OKC, 602.2302 $$

atmosphere are history served anew every day. 1309 S Agnew, OKC, 236.0416 $$

Main, OKC, 208.8800 $$$$

DINNER NED’S STARLITE LOUNGE

Avondale, OKC, 842.1000 $$ NEIGHBORHOOD JAM Serving

SEPTEMBER 2021

Your Next Sweet Treat is Calling.

Dine with us and enjoy signature entrees! Call Ahead Reservations: Call 405-242-6100 Live music from 8:30-11:30pm every Thursday-Saturday

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Enjoy brunch followed by game day! Plus, try our Bloody Mary Bar during brunch from 10:30am-3:00pm on Saturdays. Call 405-242-6100 to reserve your table and stay for the game.

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Home Backyard Beckons

RACHEL MAUCIERI

Make your next mealtime a fresh-air affair. Page 72

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Melamine products are a versatile and practical choice for your outdoor table

Seize the Season An ideal time for dining al fresco B Y S A R A G A E WAT E R S PHOTO BY R ACHEL MAUCIERI

he Oklahoma weather is not for the faint of heart. We all know that it can test our patience – and that is especially true if you are planning any kind of entertaining event outside. On the other hand, we always have September. This is when it shines. The temperatures start to wane and we still have long days and beautiful evenings. This is the time to get outside, on

SEPTEMBER 2021

your porch, your deck, poolside or lakeside and linger over the meal, visit and take the beauty in. It helps to have all the right things for outside entertaining lined up and ready to go. Melamine wares are a perfect choice. Not only does this material look great, and definitely not like plastic, it is lightweight and easy to transfer – and most importantly, it will not shatter should someone drop something. Plus, finding the right color palette is easy, as there are now so many different options. We went with a beautiful blue plate highlighted with white bowls for a starter salad, gold and white reusable flatware and green paper napkins. Keeping it simple doesn’t mean you have to compromise on something being beautiful. So set the table, sit back and enjoy dining al fresco as the feel of summer stretches and makes the transition into fall.

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Sweet Talent In Conversation with Amy Cullifer B Y S A R A G A E WAT E R S | P H O T O S B Y R A C H E L M A U C I E R I

and it always brings so much joy. I didn’t realize the design part and all the possibilities. I was hooked and never looked back. Here I am, 31 years later, still as excited about what I do as back then. Is this something you feel that you had in you, or something you trained yourself to be?

I honed my baking skills working with some amazing bakers over the years, and the design part just came naturally. I have taken a few classes from some of my favorite cake designers over the years, as well. Cake decorating is always evolving and has changed so much. I am always up for a challenge and creating new designs with cake. Where do you find inspiration for designs?

Architecture and fashion are where I look for inspiration. My phone is full of things I see that would make a gorgeous cake. I think I see cake everywhere. What are the hardest and most rewarding aspects of your business? Founder Amy Cullifer fell in love with baking when she was 19

n exceptional baker, Amy Cullifer of Amy Cakes comes from a family of creatives. “Both of my great-grandfathers were brilliant painters. My grandfather also painted beautiful landscape paintings of Kansas that remind me of spending summers there as a kid,” said Cullifer, who was born in Kansas and raised in Stillwater. “I do love painting cakes, but I feel my strengths are in sculpting.”

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Clearly, she’s found a happy medium, as every cake she produces is a sculptural work of art, with the added bonus of being downright delicious. How did baking, designing and decorating cakes come into your life?

I took a part-time job in a bakery – reluctantly – at the age of 19. I fell in love with everything about it. I’ve always enjoyed baking. It’s something you do from the heart, to give to friends and family,

One of the hardest things about creating cakes is making sure my vision and my client’s vision is the same. The next would be delivery and transport of the cake, especially big ones in the Oklahoma heat. Cakes are extremely fragile and sensitive to weather – and riding in a car on a bumpy road. So many things can go wrong. It takes nerves of steel to make it happen, and you only get one shot; no backup cakes hanging out at the bakery. The reward of making it to your destination and seeing the happiness it brings far outweighs the stress.

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Cake decorating is always evolving and has changed so much. I am always up for a challenge and creating new designs with cake.”

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Cullifer finds design inspiration in nature, fashion and architecture

Do you have any all-time favorite cakes that you have worked on?

My personal favorite cakes to design are wedding cakes. I love collaborating with my brides, choosing the perfect cake for them and being a part of their love story, in a way. Cake brings a smile to everyone’s face. I enjoy seeing families grow, making cakes for their children and celebrating other milestones with cake. I’ve made so many friends over the years. I feel very blessed, and life sure is sweet. I’m not sure there is one cake I could say was my favorite to make. I love them all.

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A Custom Hideout The Morings make Norman tree house their ‘forever home’ B Y PA U L A B U R K E S P H O T O S B Y M E L W IL L I S

hhh. About a mile east of the University of Oklahoma campus, the home of Alan and Jana Moring perches on the east bank of Bishop Creek, nestled under a hushed canopy of trees. Alan Moring, a staff architect for OU who custom-designed the home, likes to refer to the residence as a tree house – or, when the trees leaf out, “a hideout.” Built on concrete piers that were sunk 21 feet into strong shale and rise 10 feet above ground, the home is situated toward the northern border of their rectangular three-quarters-of-an acre lot, behind a gate off Brooks Avenue.

their three rescue dogs, a mastiff, pit bull and Australian shepherd, as well as their own joints. The 1,624-square-foot home – which Alan simplifies as three squares of 26 feet per side – feels more than roomy with an open design and abundant natural light. It’s far from overpowered by the couple, their dogs and a guest. In fact, the Morings once entertained 50 for a holiday party. “These days, we’d much rather host people than go out,” said Alan Moring, 54, who’s been working from home since the COVID-19 pandemic and credits his wife for “trusting me to create something we’d want to live in forever.”

A COMM ANDING SIGHT

VISION FOR THE PROPERT Y

The structure is a commanding sight, with its sharply angled roof, bearing on a steel truss, and glass windows that wrap its perimeter. At night, its eaves pop with color-changing LED lights. Before you even cross the welcome mat, it’s easy to see why the local chapter of the American Institute of Architects awarded Moring’s creation a 2021 People’s Choice award. There are two ways up: gently rising stone steps and a steel ramp to ease the delivery of heavy appliances and accommodate the aging hips of

The Morings bought the property seven years ago, and finished the house and moved in two years ago. The last home on the site flooded 15 years ago, when Bishop Creek overflowed. But that didn’t blur Moring’s vision for the property. “Designers,” he said, “love challenging sites, because they force you into creative solutions.” It was Jana, he said, who told her husband where to build the house. “Build it here,” she said, spreading her arms just so within the lot’s dished-

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ABOVE: Natural light pours into the Moring home, which is perched high amid the trees on the banks of Bishop Creek RIGHT: In this multi-purpose space, curtains separate the dining table from two sleeping berths for overnight guests

out landscape that includes a 120-year-old ash tree and century-old elm. Her husband subsequently went through some 60 iterations over the following five years, drawing plans by hand because he feels that they’re more thoughtful than computer-generated designs. The only interior doors in the home are for the two water closets, and those rooms also are the only ones that have walls that extend to the ceiling. “There’s no acoustic privacy, so it would be challenging to raise kids in the house,” Moring said. He and Jana have one son, who’s 26 and single and wants to live there someday. Meanwhile, the couple did plan for possible future grandchildren, adding two adorable, curtained sleeping berths that flank their dining table. They’ve had the neighbor girls, Giorgia and Sophia, over for movie nights and sleepovers.

M AT ER I A L DECISIONS Moring chose a natural, economical and “close to maintenance-free” material palette: porcelain

D E S I G N

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D E S I G N

FAR LEFT: Modern furniture, warm colors and natural materials combine beautifully in the interior design LEFT: Large windows bring the outside in, providing ample sunlight, moonlight and treetop views BELOW: The design pushes open-concept living to the extreme with only two interior doors

tile that extends throughout the house, balcony and porch, and plywood for the ceiling. The residence boasts extra insulation in the walls and roofs, energy-efficient windows and a wood-burning stove that heats the whole house, so bills are low, he said. Meanwhile, they spend a lot of time at the 18-foot kitchen counter with a marble top and custom plywood cabinetry with exposed edges and finger pulls. From the kitchen sink, they can look across the balcony and see the tree-lined creek. “Mainly, I let him do his thing and served as a sounding board,” said Alan’s longtime friend and professional carpenter Richard Knapp. “On the balcony porch, I did encourage him to open up the cedar railing and forgo the expected posts.” Knapp also worked with Jana Moring to put the walls of Alan’s closet on casters, so they could be pushed around and collapsed to make space for parties and other gatherings.

NAT U R E ON DISPL AY In their bedroom, the couple purposefully put the foot of their bed, rather than the headboard, against the exterior wall, so they – through floor-toceiling windows – can see the wild foxes play, witness the ruckuses of the barred owls and watch the blue herons fly over the creek. They installed heated floors from their bed to the sink, to the toilet with its built-in bidet, and to a two-headed shower. The nicest thing about living here? “The mornings and evenings,” Alan Moring said. “We can experience the changes of the seasons and phases of the moon, with the sunlight and moonlight streaming through the high windows, and long shadows cast by the steel truss.” 405MAGAZINE.COM

Out & About Crowd Pleaser

PHOTOS COURTESY OF OKLAHOMA CITY PHILHARMONIC

The OKC Philharmonic is tuning up for an amazing season. Page 76

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OUT & ABOUT

A R T S

C U LT U R E

Music Director and Conductor Alexander Mickelthwate joined the Oklahoma City Philharmonic in 2018

The OKC Philharmonic returns for the 2021-2022 season B Y J U L I E PA R T I N

he life-enriching events we have missed are finally returning! Many have deeply yearned for live music over the last year and a half. The excitement and sounds of concerts will be literal music to their ears. One of the most anticipated performance series every year is the Oklahoma City Philharmonic (OKC Phil). This 2021-2022 season brings with it great anticipation. Since the addition of German music director and conductor Alexander Mickelthwate in 2018, the creativity and fresh programming for the

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philharmonic is evident. He states that he is grateful to be “sitting normally again on the stage, without the 6-feet distance. As you can appreciate, the whole point of an orchestra is to play in sync. To speak as ONE voice. With 6-feet apart this is rather difficult. And programming-wise, well, I can’t wait for the big works, Rachmaninoff, Symphony No. 2 in January and Mahler, Symphony No. 1 in March. So emotional, creative and transcendent.” Both the community and performers are primed and ready for an amazing season. “I am excited about all of it – adventurous programming, living composers, being able to see my colleagues smile while playing, and being able to bring more music to more people!” said Dr. Jamie Wind Whitmarsh, Principal Timpanist. Opening night is Sept. 11, 2021. There will be eight Classics concerts, including Rachmaninoff Festival (Jan. 8) and Oklahoma Stories (April 20). In the category of six Pops concerts, there is buzz around The Music of Billy Joel (Nov. 5-6), Masters of the Musical Theater (Jan. 21-22) and Star Wars Episode IV—A New Hope (April 8-9). The OKC Phil is also offering an opportunity for families to share the joy of music with the children through the Discovery Family Series. These family-friendly concerts make music come to life while providing an enriching experience sure to instill a lifelong love of music. Musical programming is geared to children ages 4 to 13, and the pre-concert lobby activities include hands-on learning with the “Instrument Playground”. Through a variety of education programs, the OKC PHIL impacts more than 35,000 individuals annually.

For more info on the OKC Philharmonic, including ticket prices and packages, visit okcphil.org.

PHOTOS COURTESY OF OKLAHOMA CITY PHILHARMONIC

On With the Shows

OUT & ABOUT

O N E

M O R E

T H I N G

Our Stories and Ourselves A conversation with Daniel Nayeri about Everything Sad is Untrue (a true story) BY KRISTEN GR ACE

Persians aren’t liars. They’re poets, which is worse.” During the aftermath of 9/11, a 12-year-old boy named Khousrou (now called “Daniel”) stands in front of an Oklahoma classroom and begins, “I’ll tell you a story. We can know and be known to each other, and then we’re not enemies anymore.” His classmates suspect that Daniel could be a possible terrorist, and the boy has assumed that his classmates are murderous bullies. His Persian heritage appears threatening, although Daniel tries to explain to them that Iraq and Iran (where he has emigrated from with his mother and sister) are bitter enemies. Like Scheherazade, the hero of the Arabian Nights, he begins telling stories to save his life. Not to an evil king, but to his junior high classmates. Everything Sad is Untrue (a true story) was written by Daniel Nayeri, who grew up in Oklahoma after he moved here from Iran. In telling us these (mostly) true stories about Iran, he’s also telling us about coming of age in Oklahoma, along with saffron fields, forbidden love, blood sacrifice, magic desserts, shepherds, Okie potlucks, martial arts and—because a 12-year-old boy is telling the stories—poop jokes. Many of the most poignant stories in the book center around food. While Daniel learns the rules and customs around Oklahoman food (barbeque is mentioned, of course), he tries to expose his friends to his mother’s cooking. Nayeri notes that even today, his mother “evangelizes her food at church potlucks. She tries to convert American eaters to Persian recipes.” He said that many of these stories are in the book because, “Food is a tangible way to bring back a memory. For immigrants, memorizing recipes becomes very important. Food has so much to do with everyday survival.” Everything Sad is Untrue (a true story) is a genre-defying book. Set in Oklahoma, Iran and Italy, part memoir, part fiction, both comedic and heartbreak-

“

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ing, the author said in trying to explain the mix of forms, “You can’t have truth without love, because truth without love is merciless, and kindness without truth is self-serving. Both at the same time is our way forward.” For Nayeri, the truth is that the storytelling experience, however you participate in it, is a means to healing. The title, Nayeri said, comes from a story in The Lord of the Rings, a book the young narrator is reading. When Gandalf has been presumed dead but returns as Gandalf the White, Samwise asks, “Is it true, Gandalf? Is everything sad going to become untrue?” Nayeri said that the narrator of his book is more presumptuous than Samwise and eventually becomes more hopeful. The author wanted to evoke this same hope in the reader, while also causing the reader to question every claim in the book from the beginning. He hopes we will find the truth, and the hope, in the story for ourselves.

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zone (O3) was discovered in 1840s and shown to be a molecule consisting of three oxygen atoms in a dynamically unstable structure. Although classically thought of as a substance with potential dangerous effects, the modern reality is far different. After more than a century of study, this old molecule turns out to have unique and regenerative

properties when used clinically to address patients’ issues. As far back as 1896, Nikola Tesla patented the first O3 generator

in the US, later forming the “Tesla Ozone Company” for use in a medical setting. How does O3 work in the human body? Ozone represents the continued adoption of agitating therapies to improve cellular function. Injury leads to healing. The newer concept of sparking intracellular responses by stimulating a pseudo injury to cells is the mechanism of action O3. Rather than damaging cells, ozone when applied correctly, elicits restorative responses on a molecular level within the body. This directly leads to regenerating anti-oxidant species to balance oxidative metabolism, alter inflammatory mediator cascades, and revitalize mitochondrial function which in turn improves cellular function that is the basis for better tissue and organ performance. O3 also retrains cells to utilize oxygen more successfully and has a role as a potential anti-infective. The summary from a clinical perspective is that Ozone Therapy gives the opportunity to correct or regenerate metabolic processes which have become imbalanced physiologically. This therapeutic option can be used to potentially address difficult to resolve medical conditions.

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OUT & ABOUT

H E A LT H

W E L L N E S S

Photo provided by Chicken N Pickle

The 405 Loves Pickleball The hybrid sport spreads its wings in OKC BY ADDAM M. FR ANCISCO

hen thinking of Oklahoma City’s sports scene, you’re bound to start by thinking about basketball, baseball or soccer due to the Oklahoma City Thunder, Dodgers and Energy FC taking most of the headlines and attention—not to mention the University of Oklahoma and Oklahoma State University football programs. While those sports are undoubtedly the most popular in the city, the popularity of pickleball has grown behind the scenes. You may not know a ton about this combination of tennis, badminton and table tennis, but pickleball head pro Andy Gensch, from Chicken N Pickle, can help familiarize you with the sport.

Origins Pickleball was invented in Bainbridge Island, Washington, in 1965 and was primarily played in the Pacific Northwest for the next 40 years. The sport eventually expanded, migrating south through the Sun Belt states and thriving in retirement communities. The expansion has been tremendous, and it is now the fastest growing sport in the country.

More than a hobby It’s a fun weekend pastime, but also unquestionably a professional sport, and it’s growing in its popularity. Pickleball now has two professional tours, and the first national championships were held in 2009. “The sport’s tremendous growth and popularity stem from how easy it is to learn and that anyone can play it,” said Gensch. “It can be as social or as competitive as you like.” Oklahoma City has been a hub for pickleball in the midwest for years now. Gensch remembers playing in the Oklahoma State Games six years ago, and said they were very competitive. The OKC Pickleball Club now has more than 1,500 members. With Chicken N Pickle choosing Oklahoma City as one of only four locations in the U.S., and country clubs and public parks converting tennis courts to pickleball courts, it’s safe to say that pickleball has made its mark in the 405.

Where to play Having opened its OKC location at 8400 N Oklahoma Ave. in the last year, Chicken N Pickle has continued to grow in popularity for a few reasons. Primarily, it’s the unique blend of superb food, drinks, other games and music. It does wonders for the atmosphere and attracts people interested in pickleball, and makes them new fans. Typically, the courts at Chicken N Pickle are busy in the evenings, with different leagues and reserved play occupying the space. While pickleball is the core of Chicken N Pickle’s activities, there are other things to do at this establishment that may interest locals as well: Bocce ball, shuffleboard, Jenga and ping pong are just a few games that keep patrons active.

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LOOKING BACK

Market Memories OKC’s Farmers Public Market continues its legacy as a treasured gathering spot B Y K I M B E R LY B U R K

urt and Jody McAnally have owned the Farmers Public Market since 2002, and they believe in ghosts. However, the couple’s antiques mall manager, Bill Hogan, who is 91, has his doubts that the majestic 1928 building is haunted. The way he sees it, people associated with the property hang around so long that there’s a staffi ng shortage in the world of spirits. “If it’s haunted, it doesn’t have very many people in charge of it,” said Hogan, who’s racked up 51 years with the enterprise on the southwest edge of downtown Oklahoma City. The McAnallys bought the Spanish colonial revival art deco building from the grandson of

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John J. Hardin, an early Oklahoma City businessman who built it to be a farmers’ market on the ground floor and an events center upstairs. “John J. Hardin was known as a shrewd businessman,” Burt McAnally said. “He liked monopolies.” Hardin built it on the site of Delmar Gardens, an amusement park that operated from 1903 to 1910. Burt McAnally said 1907 brought statehood and prohibition, and that played a role in the demise of the attraction, which was also a beer garden. The market opened with 108 stalls, with booth rental costing 25 cents a day. Open-air stalls were added on the perimeter of the building in an effort to meet demand. “This was a food hub. It was super popular,” Burt McAnally said. The auditorium, featuring a 14,000-squarefoot maple floor, often hosted concerts, dances and boxing matches. In the 1930s, the upstairs was used mostly as a roller-skating rink, and popular musicians were a big draw in the 1940s and 1950s. Merl Lindsay and his Oklahoma Night Riders, Bob Wills and the Texas Playboys, Little Jimmy Dickens, Hank Thompson, Hank Williams and Jim Reeves all graced the stage. Count Basie

and his orchestra played there. Joe Louis never fought there, but he attended a fight held in the auditorium, Burt McAnally said. These days, the events center is used for weddings, boxing matches, kickboxing, mixed martial arts tournaments, art shows and concerts. “I just admired that building since I was a little girl,” Jody McAnally said. “We felt pretty passionate about bringing it back to its original glory.” Carl Hart, maintenance manager and manager of the Saturday farmers’ market, is another longtime employee. He said the market is open every Saturday, year-round. “Bringing back the Saturday farmers’ market to what it was meant to be was really special,” Jody McAnally said. “Carl has worked so hard. Every single vendor in there just loves him.” Hogan said he and his wife turned the upstairs into the city’s first antiques mall starting in 1971. Then John E. Hardin, the grandson of the builder, asked him to be the market manager, a job he held for 20 years before the McAnallys came along and asked him to stay on. Burt McAnally said he enjoys owning the building because “it has a story. It’s part of OKC’s founding history.”

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LAST LAUGH

An Ire for Fashion Sorting through the must-haves and the must-nots BY L AUREN ROTH I L L U S T R AT I O N B Y T H U M Y P H A N

his month’s focus on fall fashion has taken me on a long ride down memory lane – not the memory lane that calls to mind dreamy, wistful, idyllic imagery of the past, but the kind of hot, dusty, pothole-laden memory lane that reminds you you’ve worn the wrong shoes for your journey. I’ll offer an early disclaimer to state that you shouldn’t look to me as your go-to advice source for fashion in any season. Consider my take as a well-placed warning – a flashing alarm that urges you not to make the mistakes I’ve made in fashion’s vast wasteland during my formative years. Several fashion trends this fall have broken free from the dark corner where I’ve tucked away many unfortunate snapshots from the bygone years when I’d considered myself to be “on trend.” Allow me to serve as your fashion sherpa, guiding you away from certain wardrobe regrets that are destined to live on wayyyy too long in photos.

Topping the list: denim everything. All God’s children wear denim. Nothing wrong with that, but this fall, many of those folks are jean-clad from head to toe! The “cowboy tuxedo” (complete with the ruﬄed tux denim shirt) is making a big entrance – and, hopefully, a hasty exit. Equally gasp-worthy: acid-washed denim has leapt right off the pages of a 1987 calendar and back into mainstream apparel. If you’re young, you won’t know better, but I warn you: acid-washed anything will immediately expose you to a life of Debbie Gibson cassettes, banana clips and mall hair. Also rising up from the murky depths of the “jean” pool over the past couple of years, Mom jeans are back to mystify us with their existence. They flatter no one. Not you, not even your mom. If you don’t believe me, set this magazine down, go to your mom’s house and put on a pair of her 88

SEPTEMBER 2021

jeans. Take a long, objective look in the mirror and tell me you don’t look just like she did in 1988, the last time she bought a pair of jeans to wear with her blinking Christmas lights sweater. Next up: faux leather. Whether or not you wear real leather, this fall, you must come to terms with faux leather. Before you commit to pleather, consider a test drive by putting on one of those rubberized sweat suits that a wrestler wears to pull weight in a hurry. Go ahead … own your sweat mustache, smell the locker room and feel that river run down your back as you sashay across the dance floor in your personal plastic sauna. Steel your bladder for the one-piece jumpsuit. One-piece jumpsuits aren’t new this fall – they’ve just multiplied, which defies logic. Nothing says, “I just need to run to the restroom. I’ll be back in 20 minutes!” like an article of clothing that requires fully undressing to answer nature’s call. With practice, you could perhaps up your Houdini game or learn to stop drinking water. Even so, you’re destined to lose the battle for bladder control with the impractical one-piece jumpsuit.

A fringe accent? Mais non! If I were to make a guess, I’d say that taffeta and ruﬄes got married, had a baby and named it “Fringe.” Unless you’re dressing as a flapper for a murder mystery game or you’re an 8-year-old in a tap recital, when is fringe a good idea? By noon, it will be caught in the car door, caught on your jewelry, caught on someone else’s jewelry, stuck in your car seat, accidentally submerged in the toilet and scrunched, stretched, twisted and pulled beyond recognition. Vest intentions. Fall 2021 heralds the grand return of the sweater vest. Until now, odds are that no one in your orbit has ever committed more fully to the sweater vest than your dad or granddad, and why not? They may be the sweater vest’s easiest prey, but they can pull off the look better than any other demographic. But look around; the revived sweater vest has taken all its cues from Grandma’s tissue cozy! Crocheted from mothball-preserved skeins of rainbow yarn to match every color in a fistful of paint samples, the sweater vest is a throwback that’s equally at home at a political sit-in or draped along the back of Grandma’s harvest gold-flocked couch.

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Articles inside

LAST LAUGH

THE DRINK

LOCAL FLAVOR

DESIGN

HEALTH & WELLNESS

SOCIAL HOUR

THE DISH

IN CONVERSATION WITH