7 july 2016

Town &Gown July 2016

Summer Fashions A little bit of paradise: Become one with nature at Lake TiakO’Khata

Finding Your Hydration Balance Whitetails Unlimited fundraiser to benefit Catch-A-Dream Foundation

Taste and Toast: Grilling for the Fourth of July

With Mississippi’s only children’s hospital plus clinics statewide, we’re here for every Mississippi kid.

Children’s of Mississippi is part of the University of Mississippi Medical Center.

Learn more at mississippikids.org

©2016 UMMC

INSIDE THIS ISSUE HOME . GARDEN . LIFE . STYLE . FOOD . HEALTH . FITNESS 10 Calendar of Events

12 Wishlist

19 The Cooking Canine: Kirby the Dorkie helps create a cookbook for dogs

24 Whitetails Unlimited fundraiser to benefit Catch-A-Dream Foundation

44 Saying ‘yes:’ Columbus bride shares her experience on reality tv show

50 On the Page: Susan O’Bryan’s July Book Review

53 Finding your hydration balance

57 Taste and Toast: Grilling for the Fourth of July

14 Breaking the ice: Starkville’s newest snow cone place open for business

4 | TOWNANDGOWNMAGAZINE.COM

30 A little bit of paradise: Become one with nature at Lake TiakO’Khata

36 Imagine That!

Playhouses and More creates the perfect place to play

63 Fashion

76 Events

TOWNANDGOWNMAGAZINE .COM HOME . GARDEN . LIFE . STYLE . FOOD . HEALTH . FITNESS

The Gann family happily welcomed Town and Gown to come check out their daughters’ amazing play house. Turn to page 36 to read about what inspired the Ganns to design such a whimsical space.

on the cover.On. the Isn’t the July cover beautiful? The best place to

Covercatch a sunset like this one is at Lake Tiak O’Khata! Our photographer was able to capture this beautiful picture late one evening.

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Your Peeps Keeping Summer Fun Healthy!

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#5 Professional Plaza Starkville, MS 39759 662.323.0999

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Mia Salon

July 2016 | 7

Letter from the

Editor

Welcome to July, y’all! And boy is it hot. The summer after I got my driver’s license, my best friend and I would go to Snow Biz every Saturday. I would always get a medium grape snow cone, which I’ve now learned is an acquired taste. I remember sitting at the picnic table, under the umbrella, savoring the delicious, medicinal taste of the snow cone. The key was to eat the snow cone quickly enough to cool off, but slowly enough that I could drink the last of it. That one snow cone was just a small reprieve from the Mississippi summer heat, but at the time it was perfect. Years later, I was heartbroken when I realized that Snow Biz had shut down. I was driving along Highway 12 when I looked over and noticed the small shack had disappeared. I didn’t even get to have a final grape snow cone to say goodbye to a childhood staple.

So you can imagine my delight when I heard that there was a new snow cone place in town. It is called J Bizzy’s is located on the other end of Highway 12. This one might even be better since it has an indoor location! You’ll find the owner’s story in this issue.

Speaking of beating the heat, hopefully, y’all are playing it smart and staying inside during the hottest part of the day, but if you are feeling adventurous and want to venture outside, Katie Zampini has the perfect health article for you. It’s all about finding your hydration balance. If you are planning on grilling for the Fourth of July, Lisa Bynum has planned a perfect menu in this month’s issue, including a grilled banana split recipe. If you are looking for the perfect outfit to wear for the holiday, be sure to check out our July fashion spread. The boutiques of Starkville really outdid theirselves when it came to picking out the perfect July Fourth outfits. If you are headed to the beach, be sure to flip over to Susan O’Bryan’s book reviews. She has some beach reads and some mysteries as well. Any book that she’s chosen is definitely a winner!

Camille Watts-Carskadon 8 | TOWNANDGOWNMAGAZINE.COM

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the children’s store at

200 Hwy 12 East • Starkville • 662.323.GIFT • www.giggleswick.com

WELCOME DR. JASON COATS TO OUR PRACTICE!

July 2016 | 9

Town & Gown’s Aspen Bay 116 E. Main St Starkville, MS 662.320.8476

Giggleswick 200 MS-12 Starkville, MS 662.323.4438

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Merle Norman Luna Bella 500 Russell St Suite 5 Starkville, MS 662.323.5255

Susan’s Hallmark 100 Russell St Starkville, MS 662.324.0810

Liza Tye and Co. 511 Academy Road Starkville, MS 662.617.8220

OCH Gift Shop 400 Hospital Rd, Starkville, MS 662.323.4320

July Favorites OCH Gift Shop 400 Hospital Rd, Starkville, MS 662.323.4320

Susan’s Hallmark 100 Russell St Starkville, MS 662.324.0810

Liza Tye and Co. 511 Academy Road Starkville, MS 662.617.8220

Thyme 402 E Lampkin St, Starkville, MS 662.323.5979

Giggleswick 200 MS-12 Starkville, MS 662.323.4438

Aspen Bay 116 E. Main St Starkville, MS 662.320.8476

July 2016 | 13

Breaking th

Starkville’s newes cone place opens fo

Story by Joe Lee

Photos by Keats Voges-Haupt

he Ice:

st snow or business

S

ix short years ago, West Point native John Wesley Williamson was getting ready for ninth grade. Like many kids, he loved snow cones and was desperate for a place to buy them. So he took matters into his own hands and started J Bizzy’s, his very own snow cone business.

“After several weeks of promising my parents this was a good idea and some serious sweettalking and convincing, my father allowed me to use his credit card to purchase the equipment I needed,” said Williamson, a rising senior at Mississippi State University (MSU) and a Finance major with a 4.0 grade point average.

“I purchased a portable building and started serving out of it in the summer (before) my freshman year. It ended up being a huge success. I wanted to add more to the business.”

Williamson secured a lease in a shopping center on Main Street in West Point. He added inside seating and air conditioning to his selling space and put ice cream and milkshakes on his menu.

Business remained steady through high school, but he soon faced a decision: how would he run his snow cone outlet in West Point once in college at MSU? The answer was a move to Starkville. J Bizzy’s relocated in April to 204 U.S. Highway 12 East, in the shopping center near the Highway 25 bypass that includes Sonic.

“I purchased a concession trailer and transformed it into my portable stand and put a lot of work into getting it ready,” Williamson said. “I have a small suite with one table inside for customers. I have seating outside and giant Jenga and cornhole boards you can see from the highway.”

Knowing he needed something unique to bring university students across town from campus, the young entrepreneur put paper on his walls and has encouraged customers to sign their names, leave a humorous quote or draw a picture.

“It has helped with word of mouth because people want to come in and sign their name,” Williamson said. “We have almost every flavor anyone would want and often add flavors for just one week. We have some awesome combinations, but one of our favorites is Bulldog Blitz, which is blueberry, strawberry and raspberry. It’ll turn your mouth solid purple, but it’s worth it.

“We offer free toppings on our snow cones, which include chocolate and caramel syrup, snow cream, sour spray, sprinkles and candy. We serve July 2016 | 15

hand-dipped ice cream, (which) allows us to have our special combination of snow cone with ice cream on top.”

Williamson has a limited advertising budget and makes good use of social media. He has also visited local schools and passed out coupons. He advises anyone thinking about starting a small business to accept that there are good days and bad ones, and to go to City Hall at the very beginning and get all the necessary information about permits and building codes so there won’t be bumps in the road later.

“The biggest surprise has come from the success J Bizzy’s has had,” said Williamson, who is open seven afternoons a week and can be found on Twitter, Instagram, Snapchat and Facebook. “It’s something I get great enjoyment from because I am able to meet people every day. I never would have dreamed a small idea my freshman year in high school would last seven summers and allow me a storefront in my college town.”

18 | TOWNANDGOWNMAGAZINE.COM

The Cooking Canine: Kirby the Dorkie helps create a cookbook for dogs Story by Richelle Putnam Photos submitted

O

nce upon a time on an aisle in a grocery store, Debby Martin searched for the healthiest dog food and treats, wanting only the best for her Dorkie (Dachshund and Yorkie mix) Kirby. Then, one Thanksgiving, after Kirby became sick from eating dressing from the table, Debby was determined to find out what dogs should and should not eat. Her discoveries surprised her – not about table food, but about commercial dog food.

“It’s been proven that some commercial products have tiny bits of the drug used to euthanize pets.” There can also be poisons and pesticides, said Debby. “I think over the years this builds up to the cancers we are seeing today.”

Thus began Debby’s seven-year journey from grocery store aisle to the kitchen.

Questioning every ingredient in her canine’s diet, she researched holistic veterinarians and other websites on healthy food ingredients. In turn, she developed her own website to inform and educate others and to provide tried and trusted canine recipes.

“I started making Kirby’s treats, and now he eats about 90 percent homemade. I just love creating the recipes. Kirby is very picky and won’t eat just anything.”

Realizing, however, that one day her website might be gone, she wrote the canine chef cookbook to provide people with the same information and recipes on her website. The book includes

sections on Wholesome Canine Nutrition, Recipes, and The Pantry. Within these sections, she includes pertinent information on healthy and harmful ingredients, food colors, tips and tricks, tools in the kitchen, and much more. Her ultimate goal: Pay attention to what your dog is eating.

Take spices, for instance.

Holistic veterinarians consider garlic very healthy and safe for pets, but certain ingredients can be very dangerous, especially if your dog has health issues.

“For example, Rosemary is beneficial for dogs, but if your dog is epileptic, it can cause seizures whereas Nutmeg is extremely toxic for a dog,” said Debby. Always check with your vet first about the ingrediJuly 2016 | 19

ents before cooking for your dog. “If you have any reservations about any ingredient, leave it out.” Table foods are fine as long as you know what’s in it.

Debby’s passion and concern for other people’s pets most likely grew when Kirby got sick. Sugar, Debby’s dog before Kirby, lived to be 15 years old.

Though Debby did buy dry dog food, Sugar ate mostly table scraps from carefully prepared family meals that were low in sugar and fats.

“So Sugar was really eating some very good food, said Debby. “He ended up living a long life and never had any illness.”

There is no moisture in kibble and a dog’s diet should be 70 percent water, explained Debby. Food that dry overworks the kidneys to reconstitute and break down that food. Over time, this can lead to kidney failure.

“Would you eat the same dry food every day?” she asked. “I don’t think a lot of people realize that. As humans, we try to avoid fast foods. It’s healthy for your pet to eat fresh foods, just like you.” Even if you don’t prepare every meal for your canine, make treats 20 | TOWNANDGOWNMAGAZINE.COM

and supplement the dog food. Juicing is healthy for you and your pet, so pour a topper over your pet’s dry food.

When Debby provides foster care to neglected and abandoned animals, she feeds them the same food Kirby eats. She admits to being an advocate for healthy pet diets, saying, “I keep a list on my refrigerator of things Kirby can and cannot eat, so everyone knows.”

Kirby knows not to take treats from people because Debby doesn’t know what’s in that treat and a well-meaning bite can be dangerous.

“Your dog is a member of your family, so you want them to live longer. Think about what you are feeding them,” said Debby. “You feed your kids well so they will grow up healthy. Feed your dog with the same attitude.”

The Canine Chef Cookbook is available on Amazon, the Book Store on Main Street and at Animal Medical Center, Starkville, Mississippi.

Lamb Nuggets Ingredients: 2 cups potato flour* 1/4 cup dry milk 1 cup lamb, cooked and shredded** 1 tablespoon parsley 1/4 teaspoon rosemary 2 eggs 1/2 cup + 2 tablespoons lamb broth

Instructions: 1. Combine the flour, dry milk, parsley, and rosemary in a medium size bowl.

2. Mix in the lamb and add the eggs and the broth.

3. Using a scoop, or your hands, form small balls and place on lined cookie sheet.

4. Bake at 350 degrees for 20 minutes or until bottoms are lightly browned. Turn off oven and leave in for about thirty minutes.

Chicken N Greens Prep Time: 10 minutes Cook Time: 60 minutes Ingredients: 4 chicken leg quarters 1 (18 oz) chopped bag frozen turnip Greens, chopped 7 (4 oz) jars organic baby food - 3 carrots, 2 peas, 2 squash 1/4 teaspoon sea salt 1/4 teaspoon cayenne pepper 1/4 teaspoon turmeric 1/4 teaspoon ground eggshell 1 cup chicken stock Instructions: 1. Boil the chicken in a dutch oven or large stock pot.

2. Remove and let cool. (Save the liquid) Once cool enough to handle, discard the skin and bones. Shred the meat.

3. Rinse out the dutch oven and add the cooked chicken back in. Add all of the remaining ingredients except the saved chicken stock.

4. Mix thoroughly and add the saved chicken stock.

Add water if needed to make one cup to give it plenty of moisture.

5. Heat over low heat stirring occasionally until the turnip greens have cooked. It will have the texture of a chili rather than a soup.

6. Let cool to room temperature and serve.

Any dog friendly greens will do - turnips, kale, spinach.

7. This can be stored in the refrigerator for about 5 days and in the freezer for up to 4 months. I make large batches and then freeze individual 1 cup servings which equals two meals for Kirby.

July 2016 | 23

Whitetails Unlimited fundraiser to benefit Catch-A-Dream

S

Foundation

ynergy is when two or more forces join to create a force that’s stronger than the two combined separately, said Dr. Marty Brunson, Chief Executive Office of Catch-A-Dream Foundation. “That’s the beauty of partnership.”

On August 6 at Rick’s Café in Starkville, Miss., you’re invited to witness the beauty of partnership and become a partner yourself at the fourth Whitetails Unlimited (WTU) Fundraiser that will benefit Catch-A-Dream Foundation and the local Starkville High School AIMS (Archery in Mississippi

Schools) program. The event includes a dinner, auction, and prizes with a wide array of products such as outfitter packages, hunting and outdoor-related equipment, artwork, and collectibles only available at WTU events.

Founded in 1982, Whitetails Unlimited, a national nonprofit conservation organization, is the nation’s premier organization dedicated to the betterment of the white-tailed deer and its environment. For almost five years, Brian Kittrell has served as the first and only Mississippi Field Director for Whitetails

Story by Richelle Putnam 24 | TOWNANDGOWNMAGAZINE.COM

Photos by Ashley Covin

Unlimited.

“There are different chapters throughout the state of Mississippi,” said Brian. These chapters choose the beneficiaries of their community’s WTU fundraising events with a 50/50 split of the net monies going to WTU and the beneficiary.

On a national level, Whitetails Unlimited is the largest contributor of Catch-A-Dream in the world, said Brian. “The sky is the limit for the chapter and Rick Welch likes to do his chapter event for CatchA-Dream.”

Rick Welch, the owner of Rick’s Café, heads up the Starkville WTU chapter. He and Brian had been friends in Starkville. After Brian went to work with Whitetails Unlimited, Brian contacted Rick about doing a Starkville banquet. This became the first WTU banquet in the state.

“We picked Catch a Dream as our charity because the national headquarters is in Starkville,” said Rick.

Catch-A-Dream is a national non-profit foundation that provides once-in-a-lifetime dream hunting and fishing trips to children suffering from life-threatenJuly 2016 | 25

ing illnesses. “Both Brian and I know Dr. Brunson and we admire the work he does for the children. It was the perfect match.”

“We have a big focus on raising money for CatchA-Dream and Archery in Schools programs,” said Brian. “The money raised that night goes directly back into their community.”

Archery has become the largest growing sport in the United States. Anyone can do it, explained Brian, from small kids to big kids to the young and the not-so-young.

“It’s already proven to help kids stay in school,” said Brian. “Some kids can’t play football or baseball, but they can do archery. We like to give back to the Archery in Schools programs, including those in Starkville.”

Archery instills confidence, especially for children who may not be the fastest or the strongest kid. They fit into this team environment well. Plus, it gets them outdoors and into the community. Archery in the Schools is growing every year, and there are national grants that can buy start-up packages for schools to start the programs.

“Archery in the Schools is an amazing program,” said Dr. Brunson. “It teaches kids life skills and all

those things we want them to learn while enjoying the sport of archery.”

Whitetails Unlimited is a national conservation organization that truly gets it, he added. “They understand not only their mission but the role of partnerships and other missions.” Partnerships are as important as the heart is to the body. “Without those partners, you can’t do your non-profit mission.

These outside partners are vital to our survival and our continued success.”

This event will make a difference at the national and the local level, “and the ultimate goal is to double the proceeds from last year.”

Event Date: Aug. 6, 2016 Location: Rick’s Cafe 319B Highway 182 East Starkville, MS 39759 Proceeds from the August 6th WTU Starkville event will benefit Catch-A-Dream Foundation and the Archery in the Schools program in Starkville.

Come meet Travis “T-Bone” Turner from the Bone Collector Show!

Details here: http://www.whitetailsunlimited.com/ events/find-a-banquet

A little bit of paradise: with nature at Lake Tia

Story by Clint Kimberling

Photos by Keats Voges-Haupt

Become one ak-O’Khata

L

ake Tiak-O’Khata has been a mainstay attraction in Louisville since 1954. That’s the year when Ruby and Catherine Smyth, sisters-in-law, decided they’d like a fishing lake on their property. The lake would give them a project, a way to keep busy in an empty nest household.

Construction quickly began on a levy, damming up what used to be a cornfield. The Smyth and White families decided to name Lake Tiak-O’Khata, which in the Choctaw Indian language means “Lake of the Pines.”

The spring-fed lake water was very clear and soon became a popular fishing spot. This lead to a concession stand as well construction of a beach, piers, cabins and a bunkhouse to accommodate guests. A large restaurant was added in 1960 that specialized in serving southern staples.

Lake Tiak-O’Khata Resort has been a family owned and operated property since its beginning and has always been a place to relax, get a good meal and enjoy the outdoors.

Today, Lake Tiak-O’Khata is a 100-acre lake resort that offers tons of recreation and activities, including fishing, pedal boats, canoes and kayaks, and a swimming area with three large slides, two diving boards, a sandy beach and pet catfish that customers are welcome to feed. There is also a nature trail that winds around the lake. And if you’re in a competitive mood, there are tennis, basketball and volleyball courts.

Carmen White has been co-owner and manager of Lake Tiak-O’Khata since 1982 when she married into the family business.

She says the resort sees a lot of vacationers for two and three-night stays. “People come to us looking for a quick getaway. To accommodate overnight guests, we have seven lakefront cabins and a motel that has 77 rooms.”

The resort can house large groups as well.

White continues, saying, “We host family reunions, conferences, state department meet-

July 2016 | 33

ings and local business traffic in the motel. We host church groups in our 80- bed bunkhouse. And there are nine meeting and dining rooms in the main restaurant as well as two multi-purpose buildings on the property to fit any group’s meeting needs.”

White also reports that they see a huge amount of return business. “There have been family reunions that meet here every year since I’ve been here. And during the fall, we see a lot of guests who stay with us for Mississippi State football games.

Lake Tiak-O’Khata is also an ideal for an outdoor wedding. The gazebo and waterfront pavilion have hosted hundreds of weddings. The beautiful backdrop of the lake makes for great bridal photos and catering is done on site at the restaurant.

The full-service restaurant is open daily from 6 – 9 during summer. The restaurant still specializes in southern food. There is a lunch buffet available Monday through Saturday and a special buffet on Sundays. Some of the items on the southern buffet include catfish, shrimp, fried chicken tenders, macaroni and cheese, butter beans, green beans, turkey and cornbread dressing, and homemade rolls.

Other menu favorites include chicken pot pie, country fried steak, Angus steaks, sandwiches, salads and seafood options such as oysters and shrimp. And don’t even think about skipping dessert. They have a wide assortment of pies including, homemade chocolate, coconut, caramel, strawberry cream pie, lemon icebox pie, and “Flo’s homemade caramel cake”.

White brags on the quality of food, saying, “All of our food is made from scratch and served fresh.

That’s what sets us apart from other restaurants. A lot of our cooks have been with us for decades, and we still use many of the recipes from founders Catherine and Ruby Smyth.”

White notes that her favorite thing is about Lake Tiak-O’Khata is the people. They serve a diverse clientele that includes guests from all over the US. “I like providing a nice safe and clean family environment for them.”

Lake Tiak-O’Khata is going strong in its 62nd year and White sees no reason to slow down. They will continue to maintain and keep the property up to date but don’t have immediate plans to build more facilities. “We will continue to focus on treating our customers with Southern hospitality. Our goal is to provide a safe, fun, and affordable place to bring the family.”

34 | TOWNANDGOWNMAGAZINE.COM

Announce your engagement with Town and Gown.Call 662.323.1642 or email editor@townandgownmagazine.com.

February 2015 • 13

16 | townandgownmagazine.com

Imagine That! Playhouses and More creates the perfect place to play

T

he playhouse Brandess Gann ordered, painted and decorated for her backyard is far more than just a way to keep her daughters entertained. It maintains a crucial link to Gann’s beloved grandmother and the time she spent at her grandparents’ home in while growing up.

“When I was younger, my grandmother was an interior decorator in Manassas, Virginia,” Gann said. “She built an elaborate playhouse that was once a garden shed, with gutters, wallpaper, wood floors and electricity.

“She put her heart and soul

into that playhouse. It was sort of a replica of their house; she made comforter sets to match the wallpaper. I have childhood memories of going up there three times a year. I’m a lot like my grandmother in the things that I do, and the project reminded me of her. I knew my girls would have fun with it like I did.”

Gann, who has two daughters (Briley, 13, and Anniston, 19 months), began an extensive internet search for someone who could construct what she had in mind and found Joshua Bartlett, whose company, Imagine That!

Story by Joe Lee

Playhouses and More is based in Fort Oglethorpe, Georgia.

“I had started sketching designs because I wanted to build my kids a playhouse and playset for our backyard,” said Bartlett, who launched his business in 2010. “I have an extensive building background and can build pretty much anything. We had so many ideas I told my wife, ‘Why don’t we start a playhouse company and offer all these options so people can just pick and choose what they want to add to their playhouses?’”

Bartlett delivers and installs all over the country, so the 300Photos by Brittney Dowell July 2016 | 37

July 2016 | 39

40 | TOWNANDGOWNMAGAZINE.COM

mile trip to Starkville was what he considered a “close delivery.” Gann ordered a model that was eight by eight feet (and ten feet tall) with a partially covered front porch. The finished playhouse has porch rails, window flower boxes, shutters, a small door, sliding windows made of Plexiglass and a ladder leading to the loft area.

“It took Joshua about four and a half hours to assemble it in my backyard,” Gann said. “I picked out one that looked like a little house and got an unfinished version with natural wood, and I bought the paint and painted myself. It was pre-assembled with wood screws and will be easier to transport if we ever want to move.”

The interior includes Farmhouse country kitchen appliances, wooden, sliceable play food and family pictures – Gann hung a wooden plaque inscribed with her grandfather’s favorite song, “Somewhere over the Rainbow.” She and her great aunt made the curtains inside, and Gann covered the chairs that go with the table to match the playhouse. There’s even wood laminate flooring and carpet in the loft area.

“Anniston loves it. She’s already pretending how to play cook,” Gann said. “Briley uses the loft as her reading nook. We finished it by the end of March to be ready for summer. We plan to have a bunch of play dates and tea parties for the girls and their friends.

“It was a fun experience that was a lot of work, but the smiles on their faces each time they play is worth it. It brings back my childhood memories and kind of feels like a piece of my grandmother is still with us.”

July 2016 | 41

The new workplace: Top ten reasons Millennials can contribute great things to the workplace The workplace is filled with millennials, and while many professionals give them a hard time there are several reasons to give them a chance. Here are ten reasons why you should be hiring them: 1. Millennials embrace mentorship. They have a strong entrepreneurial mindset. Millennials are willing to stick around if they believe they are receiving personal benefits and growth.

2. Millennials have an infinite number of resources. They know all the right people to work with due to their constant openness to network, whether it’s at an event or online making them more efficient problem solvers and critical thinkers.

3. Millennials want you to invest in them. If they feel you are invested in their personal growth, they will develop a stronger relationship not just with Story by Amanda Lucas 42 | TOWNANDGOWNMAGAZINE.COM

the company but with you and people in it. Coach a millennial on how to play the game so that they can use that for their rest of their lives.

4. Millennials don’t mind ongoing check-ins.

Millennials like to update you on their work, and performance management can help bring that culture. If companies are serious about attracting, developing and retaining their top millennial talent, the commitment needs to come from the top and work its way down to the lives of every employee on staff—not just one day a year, but every day.

5. Millennials are tech savvy. They can push any company into the future making it global and super interactive in the virtual environment.

6. Millennials have digital and social media experience, which can help your business build an online

presence. They have a greater insight and fresher perspective that may help you connect with your audience.

7. Millennials work for passion. Successfully motivating Millennials forces you to connect their work to a passion and a higher purpose for the company. They will work long hours if you give them a great reason.

8. Millennials are flexible. Millennials are skilled at multitasking and accustomed to media on demand.

Last minute changes don’t hurt them, they just adapt.

9. Millennials take feedback well. Before you give a performance review to a Millennial, just think to yourself “How can I not only help them succeed in this instance but how can I encourage them to succeed?”

10. Millennials will help you with your purpose.

When assigning important but mundane tasks that may be part of an entry-level job, explain how those duties contribute to their career and the business overall. When millennials understand how their work fits into the larger picture, that work becomes more significant.

These individuals can be molded into some of the best employees you will ever have if they feel that their opinion matters and that they can make a difference.

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JOHN McANDREW FRIDAY 11/04/16 RITZ CHAMBER PLAYERS TUESDAY 01/24/17

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July 2016 | 43

Saying ‘yes:’ Columbus bride shares her experience on reality tv show

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s a life and career coach, Chandria Harris is used to helping others make important, life-changing decisions. Perhaps this is why she chose to make the huge decision of buying her wedding dress in front of TV cameras for the world to see.

Last year, Chandria Lucious Harris originally from Columbus, filmed an episode of Say Yes to the Dress: Atlanta—a reality TV show on TLC, which follows events at the shop Bridals by Lori. The show profiles brides-to-be who are in search of the perfect wedding dress. While the stars of the show are brides and dream wedding gowns, there are two other stars—Lori Allen, who is the owner of Bridals

by Lori and image consultant Monte Durham.

Chandria is a longtime fan of the show but didn’t really get star struck around Lori and Monte. “They act just like they do on TV,” she said. “There was an off-camera moment when it was just the three of us.

They told me, reassured me, if you don’t see it here,

don’t buy anything. There is no pressure to buy one of their gowns. They were very genuine about it, and we connected after that.”

All women appearing on the show bring a bridal entourage to offer opinions, encouragement and ultimately help the bride decide on a gown. Harris’ entourage was made up of her mom, dad, sister and best friend. Everyone pitched in to pick out potential dresses, but, she notes, “My dad stole the show.

He was very opinionated and wanted me to look a certain way. My mom was very involved, too. But this was kind of a father-daughter moment.”

Shopping in front of a camera is a unique experience, but Chandria says she got used to it. “The camera is on you all the time. At first, I was very conscious of it. Anything you say or do might be used on the show. As the day went on, you kind of forget about it. I was focused on finding a dress.”

During her appointment, Harris says she tried on 10 different dresses. The process of trying on dresses

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and filming was very time-consuming, Harris and her family were at the shop for over 10 hours. It was overwhelming to her at first because there were so many options and dresses. “There were so many rooms, so many different choices and designers,” she remembers. “They will put you in whatever dress you want.”

Typically, the only thing holding back brides from the dress of their dreams is a budget. But Chandria’s dad didn’t set a limit on the cost of her dress. Still, Chandria was very conscious of the prices of the dresses she was choosing. Ultimately, Harris chose a modestly priced dress by Allure Couture with a sweetheart neckline with a mermaid skirt and a long train that was a perfect fit.

When she walked out of the dressing room to show her family, her dad dropped his head, and her mom started crying. “It was very serene and quiet, I didn’t see the cameras or anything,” she remembers. “Then Monte asked my dad, “What are you thinking?” And he said, “I think she’s beautiful” and he began crying.”

This is the kind of reaction that says you can stop looking because this is the dress. To be completely sure Harris had chosen the right dress, the bridal consultant’s added jewelry and a veil to give Chandria a full wedding day look. When she turned to face the mirror, she thought to herself, “This is it. This is my wedding dress.” She felt so great in the dress that she chose not take pictures because she wanted to recreate that same feeling again on her wedding day.

Chandria and her husband, Samuel Vincent Harris, were married on April 9 in Starkville at the Chapel of Memories and their reception held at the Hunter Henry Center. The couple now makes their home in Franklin, Tennessee where Samuel is a financial planner and Harris works as a career coach specializing in maximizing relationships with millennials in the workplace.

Ultimately, Chandria chose not to air the episode she filmed, but she strongly recommends that other brides apply to be on the show. “I loved the feeling of being important before the wedding. Every bride should have that same feeling.

During wedding planning, I think the dress should be one of the first things [a bride should] choose because as things go faster, and the wedding date gets closer; it becomes more about other people. But the dress is about the bride.”

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July 2016 | 47

Through the lens: Roderick Red captures silent group through new documentary

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here is no greater time for voices to be heard especially on screen in Mississippi. The evolved culture of Mississippi and changing newness that has yet to be shown on a larger screen is only a matter of time. When it comes to new upcoming films or documentaries, visionary artist Roderick Red had no idea he would even be pursuing film production. After graduating from the University of Southern Mississippi, he simply had high hopes of working at a local television station. After a bleak job search he started to entertain the thought of starting his own production company, so for two years his company, Red Squared Productions was located in his uncle’s car dealership. Now it is located in the Hangar in Jackson’s own Midtown. Midtown is home to a very vibrant community of artists, builders, makers, crafts persons, skilled professionals, and entrepreneurs. Giving Roderick a great business foundation.

His current film “Mississippi Left Me Out” touched on the many voices of hardworking Mis-

sissippians dealing with the ramifications of not having adequate healthcare on par with the rest of the United States. Roderick’s vision for future films provides a great message for fellow Mississippians as well as tourists that surpass any notion that the state is tolerant or traditional when it comes to cultural divides. Roderick provides a global and universal mind frame you find in younger Mississippians. Providing a refreshing outlook on the state that is less like the culturally divided films or shows that have stood strong as the social structure for Mississippi for so long.

AL: Can you tell us a little bit about your production company?

RR: Red Squared Productions, LLC is a professional film and multimedia company specializing in corporate content creation for company’s, corporations and non-profits. We’re also a part of

Story by Amanda Lucas 48 | TOWNANDGOWNMAGAZINE.COM

Photo submitted

the Southern Cult Creative Collective, which is a network agency of freelancers. We band together frequently to tackle big projects and broaden our services. We’re located in Midtown Jackson.

AL: With shows like “In Heat of the Night” and films like “Mississippi Burning” and “The Help”.

Where do you feel your message fits in when it comes to MS film?

RR: I don’t know if I have a specific message when it comes to filmmaking. I think it depends on the project as far as what message I’m trying to convey at the time, but I will say I work hard to do good work and promote it as being a part of Jackson and Mississippi as a whole. My first few films will draw a lot from our surrounding environment and state because that’s just the nature of those films but I hope to tell stories, educate and inform with a universal message.

AL: What future projects are you working on?

RR: Right now, I’m working on a passion project about the Central Jackson Soccer Organization.

It’s a local youth soccer organization that regularly

churns out top-notch talent, U.S. Olympic athletes, college and professional players and no one really knows about this organization. So that’s the next big documentary we’re working on, and we’re always working on commercials and promotional videos with companies and non-profits throughout the city of Jackson and the state of Mississippi.

Mississippi continues to invest in the creative economy when it comes to things to do, new businesses, and exciting rays of festivals and cultural experiences around the state. With young Mississippians watching a film producer like Roderick Red at just twenty seven the goal for Mississippi to be seen as more universal or global on screen is promising and within our grasp. Mississippi is in its most active state of consciousness and social construct with numerous arts and cultural movements that push past the norm and celebrate a new “Mississippi”. I have to say I’m proud to be a Mississippian and glad that we continue to fight to move into the future one person and one movement at a time. And Roderick Red is one person who is capturing it all on the big screen. Heads up, eyes open, hearts aligned and now you know Mississippi.

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beyond the page: susan o’bryan’s july book review

“Imagine: A boy with a gun waits for the man who killed his mother.

A troubled detective confronts her past in the aftermath of a brutal shooting.

After thirteen years in prison, a good cop walks free. But for how long?

And deep in the forest, on the altar of an abandoned church, the unthinkable has just happened…

This is a town on the brink. This is a road with no mercy.” - Goodreads

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hen days are long and afternoons are hot a good book is one way to take your mind off the temperature and humidity.

Whether you’re sitting in front of the air conditioner or relaxing under the beach umbrella, the written word can take you places far beyond your current circumstances.

Some may prefer an intense novel, one filled with sharp twists, complex characters and a plot that leaves readers wondering what they would do in a similar situation. Such is the case with John Hart’s Redemption Road, lauded as one of the most anticipated books of 2016.

Be advised that Redemption Road is not a “beach” read, but it is a “vacation” read. It’s not a quick read that can be finished in a few hours, then put down and quickly forgotten. Instead, it’s an intense a story of hopelessness, loyalty and salvation wrapped up in a crime thriller.

When Adrian Wall, a former police officer, is released from prison after 13 years, the victim’s young son Gideon has one thing on his mind – kill the man who murdered his mother. Elizabeth Black, a detective who has been like a surrogate mom to Gideon, has troubles of her own as she faces possible charges for gunning down two rapists. Only she

and the rape victim, Channing, know the truth.

When another body of a dead woman is found covered in linen and laid on a church altar, everyone turns against them. It’s a repeat scene from 13 years ago, and police suspect Adrian may be a serial killer. The two adults have a past, both together and separately.

They may be the only two in the town who believe in each other.

Redemption Road takes readers down many paths, bringing them face to face with good, evil and those who fall somewhere in between. As Hart’s characters illustrate, action is driven by choice, and choice leads to consequences.

Hart certainly knows his craft, especially considering he’s the first and only author to win back-to-back best novel Edgar Awards. Redemption Road, which went on sale in May, is already a New York Times bestseller and sure to be a future award winner.

Another well-received novel with a dark side is The Girls by Emma Cline. She’s chosen to center her literary debut around Evie Boyd, a lonely, disillusioned 14-year-old intrigued by Suzanne, a young woman involved in a reimagined Charles Manson cult. Life in 1960s suburbia has lost its appeal, and for the sheltered Evie, the wild life in the desert is a liberating thrill.

Drugs, sex and rock-n-roll soon are shadowed by growing violence and crime, taking Evie forever out of her comfortable zone. How far would she go to win the approval, especially from Suzanne? Evie no longer recognizes herself – or her values.

Cline spins Evie’s world with a startling psychological insight into the need for acceptance and identity. Those struggles even exist for the grown-up Evie, whose life is forever haunted by “what if.”

If dark and twisted aren’t your preferences for a summertime read, don’t fret. There are plenty of entertaining writings out this season that will quench your thirst. My hit list includes: Britt-Marie Was Here

by Fredrik Backman. This quirky tale follows 63-yearold Britt-Marie as she discovers a colorful world of quirky characters obsessed

July 2016 | 51

with soccer. It’s a story about second chances and unexpected friendships.

What Happened on Beale Street by Mary Ellis. An elegant Memphis hotel is the setting for the latest in the author’s “Secret of the South Mysteries” series.

Yes, it’s a murder mystery, but it reads more like a love story rich with details about how the past, physically and emotionally, holds the key to the present. Thanks go out to the author, who pulls off a sweet story without the need for gratuitous sex or violence.

Sunshine Beach by Wendy Wax. Life is never dull for three female friends featured in the Wax series about a circle of former reality TV stars. The fourth novel pulls together mystery, romance and scenic beaches as Nikki, Maddie and Avery join forces to bring a historic seaside hotel back to life.

If you want something really off the wall, check out Can I Ask You a Personal Question? by Jon Steele.

It’s a list of questions designed to start conversations and guaranteed to be personal. Some are naughty, and others are nice. Some can be asked in family settings, but others are meant only for the bedroom. Share the questions (as appropriate for your circle) on your next long drive, reunion or beach trip, but be prepared for the unexpected.

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Finding Your Hydration Balance “Hydration.� The word itself has become a marketing tool, and while more and more products are available that claim to somehow improve upon the hydration benefits of old fashioned water, much confusion exists concerning how an accurate hydration goal is determined in regards to both the amount and the source. Are we aiming for adequacy? Is more always better? Is coconut water, for example, more beneficial than plain water? Do all liquids count equally in the daily tally?

Story and photos by Katie Zampini

What is Your Optimal Amount?

Many theories exist concerning what the appropriate amount of water intake per day actually is.

You may have been told for most of your life that everyone should consume eight glasses of water per day, for example. But is there really something magical about eight glasses? That estimate is accurate, to a degree. It is based on the calculation that in normal circumstances, a person needs 1 milliliter of water per each calorie consumed. If you consume

2,000 calories per day, as the average American adult reportedly does, this equation would result in a recommended amount of 8.3 cups of water per day, hence, the common recommendation we’ve all grown up hearing. But this equation is sadly lacking in some major considerations. Surely, for example, the needs of a one hundred and twenty-pound woman who works in a climate-controlled office differs from that of a two hundred pound man who labors outdoors in the summertime heat.

It is interesting to note that because of great differences in climate, activity level and physical size between individuals, an official Recommended Dietary Allowance (RDA) for water intake has not been set. Rather, an Adequate Intake (AI) reference is used, which only reflects the amount of a nutrient that is believed to be adequate for a healthy individual. The AI reference for the average man over the age of 19 is 3.0 liters of water per day from beverages (not including water that comes from food), and that for women is 2.2 liters. Because these numbers reflect the AI of the average individual, these needs also vary based on activity levels, the need to replenish water in the body after engaging in athletic or physical endeavors, and other factors.

So how should you calculate your individual need?

The most individualized approach, if you care to go beyond relying on the recommended AI for your

age and gender, is to calculate the average amount of calories you consume and divide that number by 240. This will give you the number of eight-ounce cups of water you should consume per day at an average energy expenditure level. You will then need to account for additional water loss from heat and physical exertion that is specific to you order to meet your goal.

If making this all less complicated (and less mathematical!) is more appealing to you, consider these overarching concepts in finding your hydration balance: 1. View water as part of a holistic approach to wellness. Water has its place in a complete system of nutrition intake and the function of the body as a whole. Because water allows the body to remove toxins from itself, the more toxic your diet, the more water you need. If you eat a heavily plant-based diet, your body needs less drinking water, as fruits and vegetables are both non-toxic and are primarily made of water.

2. Aim for balance. If you are not in the habit of drinking water throughout the day, you will find that drinking more water may temporarily beget more thirst. This is your body encouraging your increased hydration, so trust your body and consume more water. infiniteimpactmsu.com

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3. Know the signs of dehydration as well as the feeling of optimal physical functioning. Adjust your water intake accordingly. Are you feeling sluggish, lethargic, and/or dizzy? Drink another glass of water!

4. Your need for water increases with time spent outside and with physical exertion. Make sure to accommodate for these factors.

5. Lastly, err on the side of drinking more water than you may need.

Sources of Hydration

Not all sources of hydration are equally beneficial to your body. Avoid drinking too many beverages with added sugar, artificial sweeteners, caffeine, or alcohol; Drinks with these ingredients should be treated as discretionary parts of your diet and account for no more than 10% of your daily beverage intake.

Apart from plain, filtered water, some examples of the next best sources of hydration to try this summer are listed below. These choices offer some variety and flavor without greatly increasing the amount of sugar or calories consumed, and none of them contain artificial ingredients.

1. Unsweetened coconut water. Coconut water, even unsweetened, will contain sugar, but also benefits your body with electrolytes. Think of it as a natural sports drink. Look for brands that are not from concentrate, have less than 10grams of sugar per serving, and have no additives. If you have the time to be extra selective, look for a brand that does not employ high heat pasteurization, which can negate some of the heath benefits of the juice. (Note: You may need to order online to meet all of these qualifications! Harmless Harvest is a great brand to try.)

2. Fruit waters. Fruit waters allow you to enjoy some additional flavor in your water with very little added calories from sugar.

3. Sparkling fruit waters with no sugar or artificial flavors or sweeteners. La Croix is a great brand to try; it comes in many refreshing flavors and is available locally at area grocery stores. You can also make your own with club soda and fruit.

4. Iced green tea. Green tea contains some caffeine, but also benefits your body with antioxidants, and is a refreshing choice for warm summer days.

5. Fresh fruit and vegetable juices with no added sugar. Aim for blends that are composed mostly of vegetable juices or low-sugar fruits. (Think cucumber-based juice, rather than high-sugar juices like apple- or orange-based juices.)

Fitness, Hydration, and Southern Summer Heat

In addition to the goals you have throughout the year for hydration, summertime presents a new challenge in staying hydrated, particularly if you engage in physical activity outdoors. Here are a few tips to stay safe and feeling your best during the summer months.

1. At least four hours before exercising, slowly consume between 13-20 ounces of fluid.

2. Consume another 7-10 ounces in the twenty minutes immediately preceding exercise.

3. Conduct a sweat trial to determine how much water you should consume during your average exercise session. To achieve a simple calculation, weigh yourself before and immediately following your next sweat session. Each pound lost equates to approximately 16-24 ounces of water. After calculating your water loss, make that amount your fluid intake goal during your next session to avoid dehydration and to enhance your performance. You can divide the number of ounces needed by hours of exercise to ensure that your hydration level stays consistent.

4. Whenever possible, avoid exercising outdoors during the hottest times of the day. Try to schedule outdoor workouts or athletic practices for the morning hours before noon and the afternoon/evening hours after 3 pm. Southern summers are tough on the body, so if you must be outdoors and physically exerting energy in the heat of the day it is very important that you stay hydrated!

Enjoy this summer and the benefits of a well-hydrated body. Mathematical calculations aside, why not see what a little more water can do for you, and then keep up the habit? The goal is an optimally functioning body that feels great, and adequate hydration is just part of the larger equation.

July 2016 | 55

Watermelon-Mint Agua Fresca Try this delicious recipe for a light and refreshing, all-natural way to stay hydrated during the hottest Mississippi months without added sugar.

Ingredients: 9 cups fresh watermelon, cubed 1.5 cups fresh, filtered water 2 limes, juiced (plus more for serving) ½ cup sliced strawberries Fresh mint leaves Cube your watermelon into manageable sized cubes, and place into a blender with water and freshly squeezed lime juice. Blend on the highest setting for two whole minutes. Use a thinly spaced metal strainer to strain the juice mixture into your pitcher.

Serve cold, over ice, with slices of lime and strawberry. Top with mint leaves.

Taste and Toast: Grilling for the fourth Recipes and photography by Lisa Bynum

Sweet and Spicy Grilled Chicken Sliders Sauce: ¼ cup reduced-fat sour cream ½ teaspoon grated lime peel ¼ teaspoon lime juice Slaw: 1 cup broccoli coleslaw mix 2 tablespoons finely chopped sweet red pepper 2 tablespoons finely chopped sweet onion 2 tablespoons minced fresh cilantro 2 teaspoons finely chopped seeded jalapeno pepper 2 teaspoons lime juice 1 teaspoon sugar Sliders: 4 boneless skinless chicken breast halves (4 ounces each) ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon salt ¼ teaspoon coarsely ground pepper 8 Hawaiian sweet rolls, split 1 cup mixed greens or torn lettuce 8 slices tomato Directions: 1. In a small bowl, mix together the sour cream, lime peel and lime juice.

2. In a separate bowl, mix together the slaw ingredients. Chill both the sauce and the slaw until serving.

3. To make the sliders, cut each chicken breast in half widthwise then flatten to ½-in. thickness.

4. Mix together the cumin, chili powder, salt, and ground black pepper. Sprinkle each breast on both sides with seasonings.

5. Place chicken on a prepared gad or charcoal grill. Grill for 6-7 minutes per side until the internal temperature reaches 180 degrees and the center of the chicken is no longer pink.

6. Place roll cut side down on the grill for 30-60 seconds until lightly toasted.

7. To assemble the sliders, place a small amount of lettuce and a tomato on each roll. Top with a chicken breast, cole slaw mix, then drizzle the top with the sauce.

Serves 4

Summer Vegetable Kebabs 1 large red bell pepper, seeded and sliced lengthwise, then in half 1 zuchinni, sliced about ¼ inch thick 1 small summer squash, sliced about ¼ inch thick ¾ cup sliced cremini mushrooms 4-6 asparagus spears, cut to 3-3 ½ inches long 1/4 cup olive oil 1/4 cup balsamic vinegar ¼ cup chopped fresh herbs (thyme, oregano, rosemary, basil). You can also sub 2 tablespoons dried Salt and black pepper, to taste 1. Thirty minutes prior to grilling, soak wooden skewers in water to prevent burning. Preheat grill.

2. Combine vegetables in a large bowl or resealable plastic bag. Season generously with salt and pepper.

Grilled Banana Splits 3 wooden skewers, soaked in water 4 wedges angel food cake 4 (1 ounce each) squares semi-sweet chocolate 2 tablespoons unsalted butter, melted ½ cup sugar 1 teaspoon cinnamon 2 bananas, peeled, cut into ¾-inch cubes 1 tablespoon fresh lemon juice 1 ½ cups fresh pineapple chunks Ice cream and your favorite toppings, optional 1. Thirty minutes prior to grilling, soak wooden skewers in water to prevent burning.

2. Prepare grill for medium heat.

3. Gently cut a slit into the center of each angel food cake wedge, being careful not to cut all the way through the cake. Place one piece of chocolate into the center of each wedge. Brush the outside of each piece of cake with the melted butter.

4. Combine sugar and cinnamon in a medium bowl. Place sliced banana in a small bowl. Pour lemon juice over the banana slices and stir to coat.

Add banana and pineapple to the cinnamon sugar mixture. Stir to coat.

3. Combine olive oil and balsamic vinegar and pour over the vegetables. Add the chopped herbs.

5. Alternate pineapple and banana slices on the skewers. Place fruit skewers over the coals. Grill 3 minutes on each side. Remove from heat.

4. Toss vegetables with the oil, vinegar, herb mixture until thoroughly coated. Let vegetables marinate for at least 10 minutes, no more than 30.

6. Place cake wedges on the grill. Grill for 4 minutes on each side or until cake is brown and develops grill marks.

5. Thread vegetables onto skewers.

7. To serve, place one fruit skewer in the center of each cake wedge. Remove the skewers.

6. Place over hot coals. Grill for nine minutes on each side, 18 minutes total, until vegetables are tender.

Serves 4-6

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8. Serve with ice cream and choice of toppings, if desired.

Town and Gown’s Summer Fashion

Photos by Divian Conner • Make up by Merle Norman Luna Bella • Hair by Mia Salon • Clothes provided

by Giggleswick, Aspen Bay, Susan’s Hallmark and Liza Tye and Company

Clothes provided by Liza Tye and Company.

Shoes provided by Giggleswick.

Clothes provided by Susan’s Hallmark.

Shoes provided by Giggleswick.

Clothes provided by Aspen Bay

Clothes provided by Aspen Bay

Clothes provided by Giggleswick.

Clothes provided by Giggleswick.

Clothes provided by Liza Tye and Company.

Shoes provided by Giggleswick.

Clothes provided by Susan’s Hallmark. Shoes provided by Giggleswick.

Clothes provided by Liza Tye and Company.

Shoes provided by Giggleswick.

Clothes provided by Liza Tye and Company.

Shoes provided by Giggleswick.

Coming Soon To Our New Location Chubby Drive 248 Columbus, MS Call Today!

560-1180 or 386-6157

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Business Directory July 2016 | 75

Junior Auxiliary Annual Kentucky Derby Party Photos by Margaret McMullen

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1. 1. Slevanie King, Lorin Chancellor and Kristen Skinner 2. Sarah Smitherman, Natalie Jolly and Morgan Ricks 3. Catherine Ann Davis and Kathryn Byrum 4. Mike And Kris Davis 5. Collin And Desiree Krieger 6. Avent and John Michael Van Horn 76 | TOWNANDGOWNMAGAZINE.COM

Junior Auxiliary Annual Kentucky Derby Party Photos by Margaret McMullen

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Touch-A-Truck Photos by Camille Watts

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1. Paul, Amanda, Miles and Tripp White 2. Jayden Davis and Taylor Wells 3. Wesley Smith, Andrew Smith, Neil Gregory, Hazel Gregory, Giff Bloom and Charlotte Bloom 4. Owen Collum and Teresa Collum 5. Shacarious Hairston, Javarus Sanders and Javarus Sanders, Jr. 6. Audrey Adams, Meredith Adams, Karlie McDonald and Katie McDonald

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MS Performing Arts Academy Music Legends Photos by Margaret McMullen

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MS Performing Arts Academy Music Legends Photos by Margaret McMullen

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Starkville Regional and Super Regional Photos by Margaret McMullen

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Starkville High School Leo Club Photos by Camille Watts

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The Center is pleased to offer their patients high-quality, compassionate care under the direction of this outstanding duo. A board-certified and fellowship-trained pain management specialist, Dr. Walters serves as the Center’s medical director. As a nurse practitioner working in collaboration with Dr. Walters, Jill Lyle conducts post-surgical evaluations, prescribes medications, provides health counseling and teaching, as well as performs in-clinic testing and procedures. She received her nursing degree from the University of Southern Mississippi in 1996 and earned her master’s degree in nursing from Mississippi University for Women in 2013. A nurse first and foremost, Jill prides herself in caring for the whole patient — mind, body and spirit.

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