Town &Gown November 2015
Thanksgiving Side Dishes Made in Mississippi: Sweet Potato Sweets
New in Town: Liza Tye & Company “Friendsgiving” Fashions
Our top Miss. Charities
The Shops On Lampkin Be sure to shop the stores on Lampkin Street this holiday season. Stage the perfect dinner party with products from Thyme, or find the perfect outfit for that special party at Sister’s Fine Clothing and don’t forget The Purple Elephant has that perfect gift for everyone on your Christmas list.
Christmas Open House November 15th 11:00-3:00
In this Issue Home, Garden and Lifestyle from around Mississippi 10 Calendar of Events
12 Wishlist
26 Health: Fall Foods that Give Back
29 The face of Hunger: MadCAPP steps in to fill a need
32 Answering the call: the Gateway Rescue Mission
36 Made in Mississippi: Sweet Potato Sweets
39 Helping those who can’t help themselves: Eight animal rescues across Mississippi
42 Susan O’Bryan’s November Reviews
44 Taste and Toast: Thanksgiving side dishes
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22
Breaking down borders with Ghana Goods
New in Town: Liza Tye & Compant
15 East Mississippi Community College reaches the community through the airways
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51 “Friendsgiving” Fashion and tablescapes
74 Events
TOWNANDGOWNMAGAZINE .COM HOME . GARDEN . LIFE . STYLE . FOOD . HEALTH . FITNESS
Tired of turkey taking the Thanksgiving spotlight? Looking for side dishes that will shine all on their on? Then turn to page 44 and check out Lisa Bynum’s Thanksgiving sides that are sure to please!
on the cover.On. the A big thank you to Giggleswick, Merle Norman
CoverLuna Bella, Thyme and DeRego’s Bread for
providing everything we could possibly imagine for our November tablescape.
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A Product of Horizon of Mississippi P.O. Box 1068 | Starkville, MS 39760 www.townandgownmagazine.com
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November 2015 | 7
Letter from the
Thank You for voting Tom Smith Land and Homes
Best New Business
2015
by the Starkville Main Street Association
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Editor
Growing up in a small town has its pros and cons. On the pro side, there was always this closeness to your neighbors, school teachers and even random people at FoodMax when it used to be FoodMax. On the con side, a lot of times we feel like we are removed from the major problems of larger city life or we don’t even think about them at all. Though that could not be further from the truth. When I was living in the Pacific Northwest it was easy to spot those in need around the city. They were the people that were asking you for your loose change at the bus stop or if you had any food that they could have. But in smaller towns, it’s different. Poverty, homelessness and hunger have different faces in small towns. They are not the people sitting on the sidewalk asking for money. Any type of food. Instead, they are your neighbors, the people who walk past you on the sidewalk, or the children your own children are playing with on the playground, or the ones they wave to as you drop them off in the carpool line. Many times those in need will not tell anyone that they are struggling, but it is our responsibility to help them in anyway possible. Even if we aren’t sure who they are or what they need. Which is why the November issue is our Grateful Giving issue. This issue highlights many of the charities based in Mississippi that need your help to meet the needs of your neighbors. In these pages there are features on the Gateway Mission and MadCAPP, which are organizations a few hours away, but there are also several organizations right in our own town that are doing amazing things to help those in need. So as we go out and celebrate the holidays and try out the side dishes that are in these magazine pages or go shopping at our local stores on Black Friday, remember that not everyone is able to be with loved ones or have a huge meal, but many times they are just as thankful as we are so keep them close to your heart. Help them out and be thankful, too.
Camille Watts
Football Season
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November 2015 | 9
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pictures of familiar campus scenes that bring back special memories of your time at Mississippi State. The official State calendar has become a Bulldog tradition. With pictures taken by MSU’s own award-winning photographers, it’s truly one-of-a-kind. You may also purchase holiday cards this year featuring a beautiful watercolor illustration by MSU alumna Tracie Grace Lyons. Spread the Bulldog spirit by ordering today. Visit the MSU Foundation website at msufoundation.com or call 662-325-7000. MSU is an AA/EEO university.
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East Mississippi Community College reaches the community through the airways Story by Joe Lee Photography submitted
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r. Don Vaughan will never forget the day his teenaged daughter let him know that CBS News had called their house and was looking for him. “She said, ‘Dad, what have you done?’” said Vaughan, an Oktibbeha County native and bivocational pastor whose resume includes radio, television and teaching at the collegiate level. “Sharyl Atkisson had called to let me know she would love to cowrite (a textbook) with me.” Vaughan and Atkisson, the former CBS investigative reporter whose memoir, Stonewalled, was released in 2014, collaborated on Writing Right for Broadcast and Internet News in 2002. It’s a textbook Vaughan still uses today – he’s an instructor of Mass Communication, Speech and Theater at the Golden Triangle campus of East Mississippi Community College (EMCC). But it’s his latest endeavor – a student-operated, 100-watt FM radio station on the EMCC campus – which brings Vaughan full circle. After all, he grew up wanting to be on the radio and listened to personalities like Bill Tanner, J. Mark Shands and Happy Butch Luke on WKOR-AM in the early 1970s before joining their air staff a few years later and working with Glen James and Dennis Hudson. Decades later, Vaughan put his love and knowledge of radio together with his background in broadcast journalism and spearheaded a drive for a campus station at EMCC. His dream came true when WGTC launched in late July. It can be picked up around most of the Golden Triangle area at 92.7 FM and worldwide through the TuneIn radio app. “When (we) learned that the Federal Communications Commission was opening a window for applying for a low-power FM, we knew that a campus radio station would
be a super opportunity for our students and for the college in general,” Vaughan said. “We applied (for the license) in 2013. It was granted more than a year later. “We play mainstream Top 40 Monday through Thursday, but after coverage of the EMCC Lions’ football game each Thursday night, we have a Solid Gold Weekend.” That’s right up Vaughan’s alley – it gives him a chance to program favorites from the Beatles, Aretha Franklin, Elton John and many other classic pop and rock artists – but so is the opportunity to oversee students who are writing news copy and reporting. Vaughan worked in the WCBI-TV newsroom after anchoring at Northland Cable of Starkville. 16 | TOWNANDGOWNMAGAZINE.COM
“Dr. Vaughan is such a great instructor,” said Camara McCollum, a sophomore at EMCC from Chicago. “We are learning how to find stories, write them and report them live on the radio station. We also report the weather and introduce songs. All of the students help write stories for the newscast during the second half of our lecture ( JOU 1313, Vaughan’s News Writing and Reporting course). We report international, national and local news. “Since I am a student ambassador and a member of the Student Government Association, I am usually pretty up to date with the events taking place on campus. In this class, I am learning with a great handson experience on what radio broadcasting and reporting news
is like. The class is broadening my academic background by opening up my mind for more career options.” “Don Vaughan is the perfect person to be in charge of the radio station and to offer this experience to our students,” said Gina Thompson, Association Dean of Instruction at EMCC. “He brings a wealth of knowledge concerning all aspects of a radio broadcast to our students, and is so passionate about radio and teaching. “The students have been in class only a month, and he already has them on the air, reading their own work. It is a powerful experience, and Don understands it well. He never tires of helping them and answering questions – and he helps them have fun. He shares
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daily the great enjoyment he gets – and has gotten for a long time now – from the entire broadcasting experience. I think his ability to walk students through the changes in radio and broadcasting throughout the past 25 years gives them an invaluable perspective.” In addition to having spent the last seven years at EMCC, Vaughan has also taught at Mississippi State University and Wood College. He earned his doctorate at the University of Southern Mississippi after getting his master’s from Ole Miss and his undergraduate degree from the University of Alabama. He disc-jockeyed in Tuscaloosa and Jackson as well as Starkville, and his familiar voice can be heard weekday mornings on WGTC. “One of my responsibilities is to seek tax-deductible
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contributions from Golden Triangle businesses,” Vaughan said. “Each contributing business will receive a certain number of underwritten announcements mentioning the business’s name, what it specializes in, location and – of course – a big thank you for its contribution.” “As far as I am aware, only one other community college in Mississippi has a radio station (Meridian Community College),” Thompson said. “Our students may not dream of working at a radio station, but many would love to be on television as a news reporter or announcer or sports reporter. What better experience can they start with than being a radio announcer (and) learning how to write for radio? “Having our own station also puts EMCC in an enviable position when it comes to
recruiting students – if you want on-air experience, come to us and we will teach you not only how to speak on air, but also how to write for broadcasts.” Vaughan, who chose “Celebration” from Kool & The Gang as the first song to hit the WGTC airwaves, is reaching out to friends and former coworkers to let them know about the station and said the tunein app has gotten very good response. His heart, though, is in helping to launch as many aspiring broadcasters as he can. “My paradigm is that the Lord Christ has led me through each of these rewarding and enriching projects,” Vaughan said. “It is so gratifying to see my students engaged in learning broadcast journalism through EMCC’s new station.”
Breaking down borders with Ghana Goods Story by Richelle Putnam Photography by Margaret Buell
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n 2006, Margaret Buell wanted to do something to bring about positive change so she joined The Mission Society out of Atlanta, Georgia, which had about six families spread all over Ghana, West Africa. “They were looking for somebody to help them tell [the people of Ghana’s] stories,” said Margaret. Using her skills as a videographer and through the work of The Mission Society missionaries, she set out to make a difference through the stories of Ghana. “Once you live in a foreign country you see how idealistic your thoughts really are,” said Margaret. Missions built libraries to bring literacy to small villages, hospitals to help take care of the community, water bore holes to provide clean water in hard to reach areas, and churches for worship. “The essence of my time with the Mission Society was always to be present with the Ghanaian people.” Margaret was based in Accra, the capital of
Ghana. She had lived in Ghana for about three weeks when a woman asked Margaret to join her on an errand to help Margaret learn her way around. “We went to this great little shop behind hotel Shang Ri La in Accra,” said Margaret. The shop owner was Amanda Farouk. Instantly, Margaret knew Amanda’s handmade items were unique. “I started going to her shop when I wasn’t traveling around the country doing video work.” At the time, Margaret was in language training and she visited Amanda to practice her Twi, one of the languages in Ghana. Amanda eventually showed Margaret how to design purses and bags, walking her through batik fabrics and taking her to market. In turn, Margaret brought shirts, dresses, and purses from America and gave them to Amanda to make replicas in Ghanaian cloth. “And we both loved it,” said Margaret. “She eventually let me collaborate on designing various items.” Margaret had only returned home once in
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two years, but took 30 or 40 bags they had made as gifts to her friends. “That’s when a spark started inside of me. I just didn’t know what it would become.” Established in 2010, Ghana Goods is a fair trade business, headquartered in Tupelo, MS, specializing in handmade handicrafts from Ghana, West Africa. “Fair trade is important because it reminds us to be socially and morally accountable to other humans,” said Margaret. It also makes sure that the cost of the product made is given a fair wage for what it is worth. No sweat shops. No child labor. No horrible working conditions. When they first started the venture, they tried to figure out the cost in making one purse, breaking down the cost of fabric, how much is used, and how long the product took to create. Amanda doesn’t use an electric sewing machine because with the electrical outages in Ghana aren’t dependable. “It’s better for her to use the standard sewing machine. No pedal. Just hands,” said Margaret. “When I say handmade... I really mean hand sewn.” The goal of Ghana Goods is to employ and train women from the north. The more Ghana Goods
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grows, the more women they can employ. Amanda’s family is from Northern Ghana, but they moved to the capital to find work before she was born. When Amanda, Margaret and a team of Americans from Mississippi went to Northern Ghana, Amanda saw the vast difference between the economic conditions of the north and south. The roads and infrastructure weren’t as developed in the northern country making trade limited. When trade is limited, the economy cannot thrive. Amanda also wanted to make a difference…for her people in the North. Even though she takes care of her mother and to some extent her brother, she is the main seamstress for Ghana Goods and still owns and runs a shop in Ghana. “That is not the norm for women in Ghana,” said Margaret. “It has given her the possibility to dream and attain.” Ghana Goods empowers the women of Ghana and in America, but it also empowers its consumers because they know who made the product, where the product comes from and how it’s made. If you’d like to be empowered and make a cultural trip to Ghana with Margaret Buell and meet Amanda Farouk, please email ghanagoods@ gmail.com. Hosting a show is the best way to see a product. R. Tabb & Company in Starkville is a partner of Ghana Goods and will be hosting the 2015 fall line. This fall the biggest seller are the clutches. Find Ghana Goods on Facebook!
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New in town: Liza Tye & Company Story by Richelle Putnam Photography by Sarah Tyner
T
he making of Liza Tye & Company was quick and painless. The three partners Kathy Raye, Jan Smith and Mary Ann Richards met at Horsefeathers 182 Mall, owned by Mike and Jan Smith, and became friends before they became partners. “Mid-May of this year, we heard 511 Academy Rd would soon be vacant and were asked if we would be interested in partnering with Jan to open a business there,” said Mary Ann Richards. It didn’t take long to go from “maybe” to “let’s do this.” They met with the building owner, Melanie Mitchell Sparrow, who shared her vision of what could work in the space and, according to Mary Ann, “We moved forward with our plans.” The name of the company had to be something as unique as they wanted the shop to be so there were many lists and much brainstorming to find the perfect name. Finally, Mary Ann mentioned her granddaughter’s nickname—Liza Tye. That was it. Liza Tye & Company can be described in one word: eclectic. The shop offers “one stop shopping” through a variety of retail items. “Our goal is to create a wonderful shopping environment and experience for our customers,” said Mary Ann. “We have a diverse group of vendors who offer an array of quality products for customers to choose from.” Coming from different work backgrounds and life
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experiences, Kathy, Jan and Mary Ann believe their personal experiences afforded each of them an insight into how to best provide a valuable service to the Starkville community, inclusive of Starkville’s other exceptional retailers. “We are a small business with big ambitions,” said Mary Ann. “We have wonderful vendors who allow us to share their many talents, all under one roof.” Liza Tye merchandise is not only cool, it’s interesting and useful, with food items like Captain Rodney’s, Southern Sisters Gourmet, Sweet Magnolia Ice Cream (Gelato), and Racine Kringles (frozen pastry). Other merchandise includes clothing, collegiate items, handmade pottery and leather goods, jewelry of all types, personalized vinyl items, t-shirts; monogrammed baby clothing or personalized monogramming, appliqued hand towels, soaps, bath fizzes, essential oils, and home décor. And that’s not all. Being located in Starkville, Liza Tye & Company has a strong MSU focus. What makes it different when it comes to MSU products is their love for the university. “We try very hard to provide items to meet the needs of our customers,” said Mary Ann. “Being a small business, it’s hard to compete with the larger retailers in the Starkville area.” Therefore, the focus is on supporting Mississippi State University and the community through a large selection of
November 2015 | 23
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affordable MSU items. With the holiday season just around the corner, Liza Tye & Company has many seasonal and holiday items coming in. “Our vendors are working extra hard to provide a wide array of gift items, tableware, wreaths, door decorations, ornaments, handmade items, scarves, hand warmers, caps, clothing and so on.” However, providing unique, yet reasonably priced merchandise would be futile without personally connecting to the customer. That means introducing customers to Liza Tye & Company’s vendors specializing in something for just about everyone and continually stocking new inventory to keep customers coming back. “Our goal is to create a pleasing shopping environment that makes it easy to shop,” said Mary Ann. “We want our customers to feel like they can always find it at Liza Tye & Company.” Find Liza Tye & Company on Facebook 511 Academy Road, Starkville, Miss. 662/617-8220
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Fall Foods that Give Back:
Festive foods of the season “give back” for better health. Article, recipe and photography by Katie Zampini Many of the season’s favorite foods are not only festive and delicious, but are also packed with nutrition. In particular, the foods discussed below are easy to add into your everyday recipes for nutritional value and a delicious, seasonal twist. Read below to discover the health benefits of these fall-time “super foods” and to learn some ideas for adding them to your repertoire.
CINNAMON: The U.S. Department of Agriculture’s Agricultural Research Service has studied the effects of cinnamon on blood sugar and other related concerns. They found that dramatic improvements in blood sugar, cholesterol, LDL-cholesterol and triglycerides could be seen in people consuming roughly one half of a teaspoon of cinnamon per day. This is good news for anyone with insulin resistance, including people suffering from diabetes as well as women who may struggle with insulin resistance related infertility. Try adding more cinnamon to your day by mixing it into your coffee, cereal, oatmeal, or yogurt, as well as in seasonal desserts.
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WINTER SQUASH: The name “winter squash” applies is to many types of squash enjoyed this time of year (acorn, butternut, etc.). All squash are similar in their high fiber content, low caloric impact and valuable antioxidants, which are known to help prevent cancers and chronic diseases. Some squash varieties, like butternut squash, are very high in potassium, a nutrient that has been shown to help maintain healthy blood pressure. The high Vitamin C content of squash, combined with its antioxidant punch, makes it a powerful immunity boosting choice during cold and flu season. To prepare almost any squash, slice in half, drizzle with olive oil and cinnamon, and bake at 425 until soft. Squash can be pureed and served as a side dish, or used in a soup by adding sautéed onion, garlic, vegetable stock and milk.
PUMPKIN: The more you learn about the health benefits of this quintessential symbol of the season, the more you will seek to include it in your diet. On a very basic level, pumpkin is very low in calories and high in fiber, meaning that you get a lot of filling goodness without much of a caloric dent in your day. Pumpkin is also naturally high in an antioxidant called beta-carotene (which is actually what gives it its orange color). This antioxidant may reduce cell damage in the body, while also fighting off chronic diseases and supporting the health of the prostate and eyes. Pumpkin seeds are an excellent source of Omega-3 fatty acids. See the recipe for a Vegan Pumpkin Pie Latte for an easy way to add pumpkin to your morning coffee.
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Vegan Pumpkin Pie Latte Serves: 2
Hands on Time: 5 minutes Ingredients: 2-cups strong coffee 2-cups unsweetened almond milk 6-tablespoons pureed pumpkin (canned is fine) 2 to 4- packet(s) of stevia ½ -teaspoon cinnamon 2-teaspoons vanilla ½ - teaspoon pumpkin pie spice 1-tablespoon coconut oil (yes, coconut oil!) Brew a strong cup of coffee. While brewing, combine next six ingredients over low heat in a small saucepan, whisking ingredients until fully combined and fragrant. Do not let it boil. Taste and adjust your mixture before moving forward. Carefully pour brewed coffee and the almond milk mixture into a blender. Add coconut oil and blend on high speed for five seconds until the coffee becomes frothy and lighter in color. Pour your latte into a mug, top with cinnamon and pumpkin pie spice, and serve warm! What “Gives Back” in this Latte?
When it comes to nutrition, it’s not always about what isn’t in a recipe (in this case, dairy), but about what is in it. While dairy provides our bodies with calcium, protein and vitamins, American diets are typically full of dairy and less bountiful in plant-based foods. The almond milk in this latte provides an even better source of calcium without the grams of sugar found in nonfat milk. Your body will also benefit from the pumpkin, cinnamon, and coconut oil.
The face of hunger: MadCAPP steps in to fill a need Story by Joe Lee Photography submitted
D
espite the beautiful neighborhoods in Madison and Ridgeland and the booming Highland Colony Parkway corridor (which includes Renaissance at Colony Park, one of Mississippi’s premier shopping destinations), parts of Madison County are as poverty-stricken as the most blighted areas of the Mississippi Delta and Noxubee County. Meaning that the staff at MadCAAP (Madison Countians Allied against Poverty) stays busy. “Everyone who comes to MadCAAP has a need,” said marketing director Judy Miller. “Some are big and some are small, but all are crucial to the individual. With our food pantry, we are providing up to 90 families a box of food every Monday morning. Kids going hungry not only tugs at your heartstrings, but it impacts how they do at school. Seeing elderly people going hungry breaks your heart.” “Our garden dovetails into the food pantry. That’s how we get fresh fruits and vegetables for our clients and help them have healthier diets. We have groups that come and work and plant and harvest in the garden – it’s a big way people volunteer.” Executive director Karen Robison, whose father, Harold Waldrop, began volunteering at MadCAAP in 1998 by donating housing repairs, said that the organization provides
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ASSOCIATION PRODU CTIO UDENT A ST N .
an average of 5,200 families a box of emergency groceries a year. But the food pantry and garden are a small part of what MadCAAP has offered to those less fortunate in Madison County since 1985. “Many families come to our clothing closet looking for something for a newborn baby to wear, uniforms for back to school, clothing to wear to a funeral, or a job interview,” Miller said. “Our educational program, in the long term, can have the biggest effect. We offer classes that will help families make better life choices – parenting, housing repairs, budgeting. We have computer classes and adult literacy classes.” “The clothing closet provides approximately 2,700 families gently-used clothing each year,” Robison said. “An average of 400 complete the education program each fall semester. They learn things such as budgeting, the effects of predatory lending, health, nutrition, healthy cooking and parenting skills. We do an average of 65 housing repairs a year, such as restoring water, pairing a leaky bathroom or perhaps covering a gaping hole in their floor.” Many college students will go home to the Jackson area for Thanksgiving and Christmas, and anytime is the right time to donate to the food pantry – a grocery bag with breakfast cereal, pasta and spaghetti sauce, canned fruit, peanut butter and jelly, and a couple of cans of hardy soup will help prepare crucial meals for people who might otherwise go hungry. Drop off donations at 181 Watford Parkway Drive in Canton, and reach Miller at madcaapcenter@ hotmail.com to schedule a volunteer workday or to help provide lunch or dinner for volunteers visiting from different states. Visit online at www.madcaap. org. Of the many stories Miller says she can tell about her years with MadCAAP, one of her favorites involves fresh fruit from the organization’s Helping Hands Garden, which produces an average of 11,000 pounds of fruits and vegetables each year. “We have a client who is always asking for fresh peaches,” Miller said. “Yes, she needs food, but I think she also needs the companionship, so we go to her home about once a month. She listens to the gospel station on the radio and her faith is bigger than you can imagine. She’s always thankful for what she has, and she’s always telling us she’s praying for us.”
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Answering the call: the Gateway Rescue Mission Story by Joe Lee Photography submitted
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fter nearly a decade of covering politics for WJTV television in Jackson, Rex Baker felt God calling him to work in missions in the inner city. Baker, a native of Pontotoc County and a graduate of Ole Miss, enrolled at New Orleans Baptist Theological Seminary, where he graduated in 2003. He became executive director of Gateway Rescue Mission of Jackson that year. “Our kitchen serves three meals a day, seven days a week,” Baker said. “Lunch is open to the general public, while breakfast and dinner are served to those who are staying the night in our facilities. We serve 300 meals per day.” Ruth’s Refuge for women can house up to 12 ladies who are transitioning from difficult situations back into functional, independent living – the length of stay is determined on a case-by-case basis. The New Life Center for men is located in Simpson County. “This facility serves as our long-term, off-site addiction rehabilitation center,” Baker said. “It has a potential capacity of 52 men. Our New Life program has six- and 12-month options, depending on the needs of the individual. We use a screening process to weed out bad apples and those not able to function in our setting.” Gateway also has an overnight shelter that holds up to 40 men. They work with males that are willing to help themselves, and those unable to help themselves.
“We do not have the staff capacity to house those who are able – but unwilling – to help themselves. This includes chronic addicts who do not want to get help,” Baker said. “We are working to get out of the business of simply ‘warehousing’ the homeless. “If someone is unable to help themselves, they are by all means welcome in our shelter, and many stay for extended periods of time. If someone is able to help themselves, we give them a bed for increments of one month as long as they are working to obtain a residence. If someone is able to help themselves – but not willing to devise a program to get out of homelessness – we will give them three nights a month in our shelter. “As a gospel rescue mission, we provide Christianbased counseling for those dealing with spiritual issues,” Baker said. “We offer chapel services each weekday morning for those in our programs, and nightly programs in our shelter. We believe that ultimately, the underlying cause of many problems we see is spiritual. We also believe the Bible provides positive direction on how best to live, and if followed over time will lead to positive life growth.” “We can certainly use prayer – please pray for Gateway. We are serving those who need it the most,” said Forea Ford, director of programs. “Financial donations of any size are always welcome, but so is volunteering spiritual support during our chapel services during the holidays.” There are many ways to help, and it’s easy for students to pick up service hours. Reserve a day to bring a volunteer group to serve lunch at the dining room on Gallatin Street (register on the web site at www.gatewaymission.org), and donate clothes or household items to one of the three thrift stores in metro Jackson. Or start your own food drive. “We brought canned goods and non-perishable food items to our weekly meetings last fall in an effort to help Gateway Rescue Mission fulfill a critical need in the community,” said Robert Dienelt of the Rotary Club of Flowood. “As Rotarians, we felt that the mission of Rotary International – Service Above Self – aligned with that of Gateway Rescue Mission, which helped us in our decision to participate in the food drive.” The Interact Rotary Club at Northwest Rankin High School in Brandon is collaborating with the Rotary of Flowood on a food drive for Gateway that will wrap up before Thanksgiving and is expected to supply enough food to provide several hundred meals. John Lee, an Eagle Scout from Brandon, led November 2015 | 33
34 | TOWNANDGOWNMAGAZINE.COM
Boy Scouts of America Troop 416 on a food drive two years ago that resulted in a donation of $1,400 worth of food to Gateway – which provided about 900 meals. “For food drives, the large, industrial-sized cans of vegetables work best,” Baker said. “However, we’ll take whatever size people have. An exception to the non-perishable restriction is Thanksgiving and Christmas, when some people or groups like to donate frozen turkeys or hams. “Currently, our price for serving a meal is $1.87, a general but fairly accurate figure – it varies from month to month depending on our donated goods and what we have to buy. So that means a donation of $18.70 would purchase ten meals.” Gateway’s thrift stores in Ridgeland, Pearl and Clinton provide about half of the organization’s annual budget revenue (the stores in Ridgeland and Pearl have loading docks for donation; the Clinton
location does not). The donated merchandise at the thrift stores is then sold to the community. “A general rule of thumb on donating is this: if it’s garbage throw it away,” Baker said. “But if it works, we’ll take it. You’d be amazed at what we receive in donation, and the stuff sells.” “One of my best moments here was seeing a man who came to us from the streets – through the court system – and watching him graduate from a oneyear program here,” Ford said. “He went to work at our Pearl thrift store, and now he’s one of the managers on the floor. He has four kids, and now his life is back in order and he’s looking forward to being a Santa-dad this year. “When lives are tangibly changed like that, it’s what we want to see. We’re working in the trenches here at Gateway. But we get as much out of it as the people we help.”
November 2015 | 35
Made in Mississippi: Sweet Potato Sweets Story by Clint Kimberling Photography submitted
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here are several Mississippi towns that enjoy the distinction of being named a food capital of the world. Belzoni is known as the Catfish Capital of the World while Crystal Springs is the Tomato Capital of the World and Greenville lays claim to the title Hot Tamale Capital of the World. And Vardaman is home to the Sweet Potato Capital of the World. Vardaman is also home to Sweet Potato Sweets—a bakery that has been taking advantage of the area’s abundant sweet potato crop for the last 20 years. Everything they sell is made with local sweet potatoes including pies, breads, rolls and muffin tops among several other items. Sweet Potato Sweets was founded in 1996 by the wives of three Vardaman sweet potato farmers. At the time sweet potato farmers were facing an uphill battle as most people weren’t aware that sweet potatoes were both delicious and nutritious. To spread the word the Mississippi Sweet Potato Council would go to farming and agricultural trade shows to talk up sweet potatoes and explain the nutritional value and great taste. To enhance their pitch, the council would hand out samples of farmer’s wives treats, specifically sweet potato pies. The wives felt that the pies that were so popular as samples were good enough to sell, but their husbands were skeptical. Undeterred, the three women including Daphna Cook and Karen Wright, started Sweet Potato Sweets out of a small building on the outskirts of town. As business and demand grew, the bakery moved into the heart of Vardaman and took over an old bank building. Soon they outgrew this location too and built a
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modern facility just one door down where they are still located today. What originally began as a seasonal operation, Sweet Potato Sweets is now open year round, six days a week. And the potatoes are still provided by their husbands, Paul Cook and Randle Wright, whose farms are located just a few miles from town. Manager Judy Holder has been with the company going on 10 years and has seen the sweet potato product line expand well beyond pies and breads. Sweet Potato Sweets also make marmalade, butter, pancake mix and even dog treats. Their sweet potato casserole is very popular and can be taken away from the store to either be cooked at home or frozen. Of course not everything they sell is sweet. The sausage balls are a crowd favorite and one of their newest items is a salsa from scratch. Holder says they also provide assorted mixed trays and gift baskets that are available to ship all over the country and make great personal or business gifts. The recipes for all of these treats are a closely guarded secret. “Our recipes are private,” but, Judy tells me “there are similar recipes that can be found in the town cookbook.” For the newer recipes, she explains, “it’s a process; we tweak until we get just the right taste we’re looking for.”
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It was Governor William Waller who first designated Vardaman as the Sweet Potato Capital of the World and started the annual Sweet Potato Festival in 1974. Held each year on the first Saturday in November, the festival celebrates the end of the potato harvest. The Sweet Potato Festival will begin on the 7th this year and Holder says store will have 3 booths set up. A crowd of around 18,000 people is expected and in preparation, Holder says they will make over 1,000 pies and other treats to accommodate. The festival will also include an original sweet potato recipe contest, sweet potato critter contest, sweet potato photography, artwork, writing contests, a pie eating contest and live entertainment. The week-long celebration concludes with Sweet Potato King & Queen Beauty Pageants and the Sweet Potato Banquet. It may seem like the folks in Vardaman have figured out every way possible to eat a sweet potato, but Holder says the sweet potato offers endless possibilities. But Holder says she can’t pick a favorite never gets tired of sweet potatoes. “I eat them all the time, you just can’t beat a sweet potato. “
From our pen to yours…
Helping those who can’t help themselves: Eight animal rescues across Mississippi
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Article by: Dr. Jeff Smith and Macki Smith Photography submitted
t our veterinary hospital, we are passionate about animals of all sizes and breeds. We believe that every animal is created special and unique in order for our world to be a better place. From the large and the small and from the wild to the domestic, each of God’s creatures has a unique purpose and story from which we can all learn something valuable. And though we would love to rescue and adopt each abandoned and mistreated animal that comes through our doors, unfortunately, we are just not equipped with the physical means to serve as many animals in need of rescue care that are actually residing in our community. Most people are unaware that here, in the Golden Triangle area, is a vibrant community filled with self-less and amazing individuals whose life passion is caring for animals in distress. Their goal is to find forever homes for these forgotten creatures. From tigers (yes…TIGERS!) to newborn fawn and everything in between, there are rescue groups who work tirelessly serving local animals in distress. If animal rescue is your passion and you do not know how to plug in, here are several organizations that may be the right fit for you.
Cedar Hill Animal Sanctuary resides just outside of Columbus in Caledonia. Here, you will find 12 tigers, 3 lions, 2 cougars, 4 bobcats, 200 domesticated cats, 16 dogs, 7 potbelly pigs, 8 horses, 5 exotic birds, and 2 rabbits. The mission of Cedar Hill is to provide lifetime sanctuary and a forever home for abandoned or neglected animals in a setting as close to their natural environment that can be provided. Though Cedar Hill is at its maximum capacity for taking in new animals, it does not mean that is not in need of service. They accept volunteers over 18 years of age and need monetary donations, food, gently used linens, and cleaning supplies. If you want to learn more about this exciting and fascinating rescue group, email Nancy Gschwendtner at cedarhill49@ yahoo.com or at call 662-356-6636. You can also find a wealth of information (and amazing pictures!) on their website www. cedarhillahimalsactuary.org.
The Homeward Bound Project of MS was developed, maintained, and opened by our local MSU College of Veterinary Medicine. It is a 501c3 shelter transport program whose mission is to take puppies and adult dogs in overcrowded shelters across Mississippi and transport them to adoption-guaranteed shelters in the Northwest. They also operate a small-foster home based rescue for our local abandoned animals. Since 2007, Homeward Bound has rescued nearly 4,000 animals and connected them with forever homes. Homeward Bound needs monetary donations, Purina puppy food, re-sealable plastic bags, sanitizing wipes, first class stamps, and volunteers willing to give time and service. To plug into this local rescue, contact Terri Snead at homewardboundofms.com.
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Sweet Paws Rescue’s mission is “saving people, one dog at a time.” Its goal is to rescue and relocate dogs from Mississippi and Alabama to Massachusetts, where animal overpopulation is not in an urgent emergency state. In Massachusetts, the dogs are matched with adopted families. Sweet Paws is also passionate about improving legislation and awareness of dog rescue, as well as educating the importance of pet spay and neuter. Since medical care as well as basic TLC is needed for the rescued pets before transport, Sweet Paws needs monetary donations, pet supplies (medical and general) and individuals willing to foster pets for 3-5 weeks. If you want to get involved, email Jeanette Unruh at junruh6@aol.com or visit Sweet Paws’ website at www.sweetpawsrecue.org. MS Wildlife Rehabilitation Inc. is a rescue organization comprised of non-paid, volunteer, state permitted rehabilitators who take in injured or orphaned native wildlife (bird, reptile, and mammals) with the goal to return them back into the wild. Injured or orphaned wildlife are often left to die because individuals do not know what to do or whom to call when they come upon a wild animal in distress. MS Wildlife Rehab believes that EVERY animal deserves an advocate and are
willing to help rehabilitate any non-venomous wild animal in need. They also operate on the generosity of individuals donating funds and supplies to their cause. If you come upon a wild animal in distress, Dr. Mandy Kohler will connect you to a specialized rehabilitator. Contact her at 601.259.2733 or dr.aokohler@gmail.com. For more information, visit their website at www.mswildliferehab.org Passion for Pets Rescue is a 501c3 Maine based, volunteer operated, rescue group who partners with Mississippi rescuers, Alice Gill and Heather Hobby. Alice and Heather work tirelessly to rescue animals in the Golden Triangle and surrounding areas and transport them to Maine, where they are matched with forever homes. Saving animals requires a great amount of help and support, and Passion for Pets welcomes monetary gifts, food, supplies, volunteers, fosters, and help with transport to Maine. Every gift and volunteer is vital because it increases the number of lives that can be saved. Contact Alice at 609-335-8033 or alicegill@me.com if you want to volunteer or learn more about Passion for Pets. Oktibbeha County, WestPoint Clay County, and Columbus Lowndes County Humane Societies work collectively to find homes for abandoned animals. They are open-admission animal shelters that take in thousands of animals per year. The Humane Societies are strong advocates of pet sterilization to reduce the large number of unwanted animals in the Golden Triangle. Each Humane Society works independently within its own county but together for the overall decrease of local pet overpopulation. If pet rescue is your passion, the shelters need monetary donations, supplies, volunteers, and short and long-term fosters. For more information about becoming a volunteer, here is the contact information: Oktibbeha County Humane Society: email volunteer@ochsms.org, phone 662-338-9093 West Point Clay County Humane Society: email wpccanimalshelter@gmail.com, phone 662-524-4430 Columbus Lowndes County Humane Society: phone 662-327-3107, website www. clhumanesociety.org Though at our clinic we do not have the physical means to rescue the vast number of animals in need, we have been equipped with a voice to help these needs become recognized and heard. During this holiday season of charity and giving, let’s not forget to remember the ones that society so often overlooks…our animals.
IMAGINE A WORLD WITHOUT HUNGER.
WE ARE. At Mississippi State, we’re imagining a meal table where there’s a seat for everyone. One covered in plentiful food sources designed to feed a growing population that will reach 9.5 billion by 2050. As one of the nation’s leading research universities, we’re driven to discover solutions to problems that challenge our world, and you can expect our continued pursuit of ideas that shape our future.
MSSTATE.EDU November 2015 | 41
On the page: Susan O’Bryan’s November book review
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t’s that time of year when we’re pulled in all directions as we head into the holiday rush. Menus to prepare, gifts to buy, families to visit, and the list goes on, and that’s in addition to everyday stresses, errands and chores. Amidst the growing items on the “I Must Do Today” list, we must find time for ourselves in hopes of maintaining a sense of sanity. Some go hunting, while others do nothing. As for me, I read, anxiously awaiting John Grisham’s latest, “Rogue Lawyer.” One book I never expected to read is “A Common Struggle” by Patrick J. Kennedy, youngest son of the late Sen. Edward “Ted” Kennedy, and journalist/ author Stephen Fried. It focuses on the struggle to obtain medical rights and insurance coverage for those with addiction, mental illness or other brain diseases. Starting his political career at 20, Kennedy has spent 16 years (1995-2011) representing Rhode Island in Congress. Kennedy left Congress soon after his dad died. He’s now known as one of the nation’s leading voice on mental illness and addiction. He has founded the Kennedy Forum and co-founder of One Mind, both focusing on the improving the system of mental health care and addiction. I’m not big on politics or politicians, but, as most are, I’m intrigued by the Kennedy family. With the names Kennedy and Shriver frequently in the tabloids, you might think that there are no secrets left about the powerful family. If so, you’d be wrong.
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Kennedy’s book is subtitled “A Personal Journey Through the Past and Future of Mental Illness and Addiction.” His personal journey has been a hidden one of alcoholism, drug addiction and bipolar disorder, all while representing Rhode Island, promoting the Democratic party and coping with his mother’s alcoholism and other family tragedies. With resources most of us don’t have, Kennedy was able to keep his illness a secret until he made a public announcement in 2006. His place in the Kennedy family also allowed many of his escapades to be ignored or glossed over. “A Common Struggle” is a frank, often disturbing, look at how Kennedy hid his mental health problems from family, friends and constituents until the issues no longer could be ignored. In May 2006, Kennedy crashed his car into a Capitol
barrier. Later that day, he announced he was seeking help for addiction. It was the first time he publicly acknowledged that he had bipolar disorder, coupled with depression and an opiate addiction. Rehab and relapse, rehab and release – nothing was working until Kennedy finally took his situation – and recovery seriously. With this book, Kennedy’s struggles are laid out for all to see. He also explains what goes on behind Congressional doors as he and others pushed for “mental parity” to provide equal insurance and access to treatment offered to those with physical illnesses. Kennedy also is open about his family, a large one filled with secrets. The entire Kennedy clan grew up, but never openly dealt with a history of tragedy, depression, alcoholism, drug addictions and overdoses. Family secrets were closely guarded, but there was always public speculation. Is Ted Kennedy an alcoholic? Why was his Aunt Rosemary kept hidden? Will Joan Kennedy drink herself to death? Unveiling those secrets have come at a cost to Kennedy. Since his book was released, Kennedy’s brother, Teddy Jr., and mother Joan have criticized the author and claimed many of the family details are inaccurate, according to media reports. “This issue of not talking openly about ‘these’ things is hardly just a Kennedy issue. It is a problem in most American families,” Kennedy writes. “… Nearly 25 percent of all Americans are personally affected by mental illness and addiction every day, 1/3 of all hospital stays involve these diseases, and they have a huge impact on everyone else.” From his first year in public office, he’s pushed for equality in treatment. For anyone who enjoys politics, the push-and-pull, give-and-take dance to keep a bill alive, much less passed, is intriguing. That dance, laid out in Kennedy’s private and professional narratives, is what prevents efforts from making a real difference in the mental illness community. Those political shortcomings are compounded by the public misconception that mental illness is a personal failure rather than a medical issue, according to Kennedy. Kennedy’s eye-opening book is a public call for action. “A Common Struggle” also is a call for understanding, not only for those with mental illness, but for all those affected by the mostly misunderstood, and often devastating, illness. As Kennedy points out, no one is immune from mental illness.
Pageant ÈLee HallÏ Nov. 13
7pm
Tickets available at Events.msstate.edu
@MissMSUmao
November 2015 | 43
Town & Gown’s
Taste & Toast Recipes and photos by Lisa Bynum
Let the side dishes shine this Thanksgiving!
3. In a small skillet, melt 1 tablespoon of butter over medium heat. Reduce heat to medium low and add the garlic. Sauté until tender and fragrant, about 1-2 minutes. Add garlic to potatoes along with cheeses and salt and pepper. Gently stir potatoes to combine ingredients. 4. Grease a 9 x 13 x 2 inch casserole dish. Evenly spread potatoes in the dish. Pour buttermilk over mixture. Melt remaining three tablespoons of butter and mix with panko breadcrumbs and Italian seasoning. Spread breadcrumbs over top of potatoes. 5. Place pan in the oven and bake for 20-30 minutes or until bubbly and golden brown. If breadcrumb topping begins to brown too quickly, loosely cover pan with foil.
Three Cheese Roasted Potato Bake Serves 8 • 2 pounds red potatoes • 3 – 4 cloves garlic, minced • 1 ½ teaspoons snipped fresh thyme or ½ tsp. dried thyme, crushed • 4 tablespoons butter, divided • 4 ounces fontina (or Swiss) cheese, shredded (1 cup) • 4 ounces Parmesan cheese, finely shredded (1 cup) • ⅓ cup gorgonzola, crumbled
• Salt and pepper, to taste • 1 cup buttermilk • 1 cup panko (Japanese-style bread crumbs) • ¼ teaspoon dried Italian seasoning, crushed 1. Preheat oven to 400 degrees. 2. Bring a large pot of lightly salted water to a boil, over medium heat. Slice potatoes into ¼-inch slices. Add potatoes to pot and parboil for about 10 minutes, or until potatoes are slightly tender. Drain potatoes and return to pot.
Roasted Brussels Sprouts with Caramelized Shallots Serves 6 • 1½ pounds Brussels sprouts, halved • 1 tablespoon olive oil • 1 shallot, thinly sliced shallots • ½ teaspoon freshly ground black pepper • ¼ teaspoon salt • 1 ounce finely chopped bacon or pancetta • 4 teaspoons brown sugar November 2015 | 45
Roasted Brussels Sprouts with Caramelized Shallots. Recipe on page 45.
Green Bean Casserole from Scratch. Recipe on page 48.
• 2 teaspoons vermouth or cider vinegar 1. Preheat oven to 400°. 2. Arrange Brussels sprouts on a jelly-roll pan coated with cooking spray. Drizzle with oil; toss to coat. Bake for 15 minutes. 3. Add shallots, pepper, salt, and bacon or pancetta to pan; toss well. Return to oven and bake for 10 more minutes. 4. Mix together sugar and vermouth until sugar is dissolved. Pour over Brussels sprouts and toss to coat. Bake an additional 10 minutes or until caramelized.
Green Bean Casserole from Scratch Serves 8 • 1 ½ cups vegetable oil • 2 large onions, cut into ⅛-inch-thick rings • ½ cup plus 3 Tbs. allpurpose flour, divided • 2 lb. green beans, trimmed and halved crosswise • 2 oz. (4 Tbs.) unsalted butter • 1 pound cremini or white button mushrooms, sliced • 2 Tbs. medium sherry • 2 cups chicken broth • 1 cup heavy cream Salt and ground black pepper, to taste 48 | TOWNANDGOWNMAGAZINE.COM
1. Preheat oven to 400 degrees. 2. Heat the vegetable oil over medium high heat in a large skillet. 3. Place onion slices in a large bowl or resealable plastic bag. Add the flour. Thoroughly coat the onion rings with the flour. 4. Working in batches, fry the onion rings in the hot oil until they begin to turn golden brown. Remove from pan and drain on a layer of paper towels. Sprinkle with salt.
5. Steam green beans either in the microwave or on the stovetop in a steamer basket until beans are crisp-tender, about 4-6 minutes. 6. Melt the butter in a large skillet over medium heat. Add the mushrooms and a pinch of salt. Saute until most of the liquid has evaporated and the mushrooms begin to turn brown. Add the sherry and continue to sauté until most of the liquid has evaporated, about 1 minute. Sprinkle the remaining three tablespoons of flour over the mushrooms and stir to coat.
Coconut-Bourbon Sweet Potato Casserole. Recipe on page 50.
7. Slowly whisk in the broth and cream. Reduce heat to a simmer and continue to cook until the liquid begins to thicken, about 10 minutes. Add the green beans to the pan along with salt and pepper. Stir to combine.
1. Preheat oven to 350 degrees.
8. Pour the green beans into a prepared 9 x 13 x 2 –inch glass baking dish. Bake for 20 minutes until the sauce around the edge of the casserole begins to bubble. Remove pan from the oven and stir to redistribute the sauce.
3. Spread mixture into the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Spread marshmallows over the top.
9. Top with fried onions.
Coconut-Bourbon Sweet Potato Casserole
2. Combine the first nine ingredients in a large bowl. Stir in the molasses, cardamom, coconut and raisins.
4. For the topping, combine the flour, brown sugar and cinnamon in a small bowl. Whisk in melted butter and stir until crumbly. Add in pecans. Spread topping over marshmallows. 5. Bake, uncovered for 35-40 minutes or until heated through and topping is golden brown
Serves 10 Casserole: • 8 cups mashed sweet potatoes • ¾ cup half-and-half cream • ½ cup packed brown sugar • ½ cup bourbon • 2 eggs, lightly beaten • ¼ cup honey • 3 teaspoons vanilla extract • 1-1/4 teaspoons ground cinnamon • ¼ teaspoon salt • 1 tablespoon molasses • ½ teaspoon ground cardamom • 1 cup flaked coconut • ¾ cup golden raisins • 1-1/2 cups miniature marshmallows Topping: ½ cup all-purpose flour ½ cup packed brown sugar 1 teaspoon ground cinnamon ⅓ cup butter, melted 1 cup chopped pecans
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Rosemary Zinfandel Cranberry Sauce Serves 6 • 2 bags (12 ounces each) fresh or frozen cranberries • 3 cups sugar • ½ cup red Zinfandel wine, or grape juice • ½ cup cranberry juice • ½ cup orange juice • 1 sprig fresh rosemary • Zest from one medium orange 1. Combine all the ingredients in a medium saucepan. Bring to a boil over medium-high heat. Continue to boil approximately 7 minutes. Remove pan from heat and allow to cool slight. 2. If using a food mill, run mixture through the mill twice – first using the medium grade blade, then again using the fine grade blade. If not using a food mill, mash cooked berries with a potato masher, then run first through a large colander and then again through a fine mesh colander. 3. Pour extracted juice into a serving dish or mold. Refrigerate overnight to set.
Outfit from Style Revel, make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick, Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Town & Gown’s
Friendsgiving
Gray shirt and maroon pants from L.A. Green. Maroon jacket, shirt and jeans from Last Man Standing. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick, Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Glasses, napkins, plates, baskets, and chargers provided by Thyme. Bowls provided by Giggleswick. Bread provided by DeRego’s Bread.
November 2015 | 53
Maroon poncho shirt and maroon leggings from Susan’s Hallmark. Gray shirt and jeans from Last Man Standing. Make up by Merle Norman Luna Bella. Hair by Holly Webb of Mia Salon. Photography by Divian Conner. Bread provided by DeRego’s Bread.
Blouse, jeans and boots from Giggleswick. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick, Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Dress, vest, boots, purse and necklaes from Giggleswick. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner.
Glasses, tiered stand and basket provided by Thyme. Plates provided by Giggleswick. Bread provided by DeRego’s Bread.
November 2015 | 57
Blouse and jeans from L.A. Green. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick, Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Coat, shirt and pants from L.A. Green. Photography by Divian Conner.
Vest, shirt and jeans from Last Man Standing. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Dress and sweater from Aspen Bay. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Vest from L.A. Green, dress and hat from Aspen Bay and necklaces from Susan’s Hallmark. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Blouse, jeans, belt and necklaces from Style Revel. Hat, vest and blouse from Style Revel. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Blouse, vest, skirt, hat and boots from Style Revel. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Blouse, leggings and blanket scarf from Susan’s Hallmark. Shirt and jeans from Last Man Standing. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Deer provided by Giggleswick. Baskets provided by Thyme. Bread provided by DeRego’s Bread.
Jacket, shirt and pants from L.A. Green. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Shirt from Last Man Standing. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Glass, basket and swizzle sticks provided by Thyme. Plates provided by Giggleswick. Bread provided by DeRego’s Bread.
November 2015 | 69
Shirt and pants from L.A. Green. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner. Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Blouse, vest, necklace and leggings from Susan’s Hallmark. Boots from Giggleswick. Make up by Merle Norman Luna Bella and hair Holly Webb from Mia Salon. Photography by Divian Conner Tablescape provided by Thyme, Giggleswick Merle Norman Luna Bella and Ziggy’s Buy and Sell. Bread provided by DeRego’s Bread.
Bowl provided by Giggleswick, pumpkin provided by Merle Norman Luna Bella, plate, napkin and charger provided by Thyme. Bread provided by DeRego’s Bread.
72 | TOWNANDGOWNMAGAZINE.COM
Bulldog Brunch and Browse Photos by Laura Daniels
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1. Rebecca Nguyen, Kristy Nguyen and Garrett McBeth 2. Megan Dorward, Catherine Singletary and Ree Brahan 3. Dawson Graves and Lee Morgan Gunn 4. Susan Calhoun and Kery Hill 5. Madison Hill and Max Hill 6. Jordan Hutton, Mickey Hutton and Jennifer Hutton
Bulldog Bash Photos by Laura Daniels
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1. Claire Paepke and Kimberly Allred 2. Mark Harrison and Brandon Allred 3. Steven Gagle, Janelle Gagle and Rock Hunter 4. Mashunda Jones, Jerri Lewis and Amber Davis 5. Katherine Cagle and Mary Wynne 6. Katie Wallace, Sarah Beth Putt and Brooke Huggins
Noxubee National Wildlife Refuge Canoe Day Photos by Laura Daniels
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1. Charlotte Rogers, John Rogers and Amelia Rogers 2. Evan Dixon and Philip Keck 3. Janet Ertel and Ashley Mcquirk 4. John Hunt and Daniel Castro 5. Reagan Whitt, Sabrina Campbell, Breanna Herd and Katie Dylan 6. Wendy Heard, Jacob Heard, Zack Heard and Breanna Heard
City Wide Tailgate Photos by Laura Daniels
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1. Zach Slaughter and Shannon Craddock 2. Slade Kraker and James Kraker 3. Penny Jennings, Heath Barrett, Rob Roberson, Ricky Bishop and Marnita Henderson 4. Paige Lucka and Dean Lucka 5. Ari Forbid and Stephen Moran 6. Alisa Baker and Nichelle Belue
Columbus’ Street Car Run Photos by Laura Daniels
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1. Juliana Pappa and David Casero 2. Katie Mccraw and Sarah Fore 3. Taylor Brown and Paul Brown 4. Brian and Sarah Misiak 5. Andrew Stark and David Roby 6. Brenda Caradine, Keith Gaskin, Katherine Munson, Erin Busbea and Christian Heinkel
Ghana Goods Trunk Show Photos by Camille Watts
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1. Gina Foster and Cathy McCaskill 2. Margaret Buell and Laura Kate Tribble 3. Sara Hayes and Jessica Ratcliff 4. Peyton Scrivner and Rebecca Tabb
MSU vs Northwestern Tailgating Photos by Margaret McMullen
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1. Connor Wolf, Christian Ruiz and David Wright 2. Jack Bost and Hunter Bearder 3. Bemetrius and Jeika Adams 4. Misty Vineyard and Kayla Gray, Rowan and Hunter Gray 5. Mallory Byrd and Summer Brooks 6. Will Hardy, Cayson Hankins and Harrison Hankins
United Way Kickoff Photos by Laura Daniels
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1-Angela Baker and Lesley Corey 2. Mike Davis, Stephanie Arnett, Caitlin Rackley and Colin Krieger 3. Marcus Bellamy and John Daniels 4. Amy Aarhus and Omini Parks 5. Joel Downey, Jeffery Johnson and Richard Linley 6. Angela Baker, Candy Crecink, Parker Wiseman, Lindsay Wiseman and Bo Bell
Wildlife Outdoor Learning Festival at the Noxubee National Wildlife Refuge Photos by Laura Daniels
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1. Levi Peeples, Charlie Peeples, Jonathan Peeples and Brigette Peeples 2. Nhaydia Flowers and Lydia Seely 3. Officer Hoag, Officer Cupit 4. Alex Jones and Benjamin Jones 5. Tracy King and Ashley Benjamin 6. Jan Mullen, Tammy Allen and Nikole Roberts
ZZ Ward Concert Photos by Keats Voges-Haupt
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1. Mariel Marcum and Dara McCluskey 2. Tyler Reaves and Cevion Span 3. Ann Marie Langford and Faith Langford 4. Matt Interis, Alba Collart and Sam Irby 5. Allison Berler and Addison Moore 6. Susan Tomlinson and John Tomlinson
STAR - SPANGLED
CHRISTMAS HOLIDAY 2015
NOVEMBER 15
NOVEMBER 30
DECEMBER 2-3
& Cookies with Santa
6:00pm Main Street
10:00am-7:00pm Starkville Sportsplex
Christmas Christmas Open House Parade
Holiday Bazaar
DECEMBER 6
Holiday Tour of Homes
S TA R KV I L L E • M S IG: @starkvillems
/mscollegetown
visit.starkville.org
Time heals all wounds.
N OT N EC ESSA RILY. Without advanced therapies, some wounds can take years and even decades to heal; in extreme cases, wounds that do not respond to treatment may lead to amputation.
OCH Regional Medical Center is pleased to announce the opening of the OCH Wound Healing and Hyperbaric Center offering our community state-of-the-art specialized wound healing care. The Center provides a variety of clinical treatments, therapies and support services to treat chronic wounds. Our physician-driven, multi-disciplinary approach facilitates the healing process. We offer hyperbaric oxygen therapy, which helps the body’s oxygen-dependent, wound-healing mechanisms function more efficiently.
Who May Benefit? Individuals with wounds that have not begun to heal within four weeks or that are not completely healed in six weeks may benefit from our clinical wound care and hyperbaric medical services. • diabetic, neuropathic, pressure & ischemic ulcers • venous insufficiency • traumatic and surgical wounds • compromised skin grafts and flaps • acute peripheral artery injury • crush injuries • vasculitis • burns • necrotizing soft tissue infections • chronic osteomyelitis • brown recluse spider bites • other such chronic, non-healing wounds
FOR AN APPOINTMENT OR ADDITIONAL INFO, CALL (662) 615-2791 OR VISIT OCH.ORG.