TOWN & GOWN SEPTEMBER 2014
The Football Issue tailgating 101
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SEPTEMBER 2014
The Football Issue TABLE OF CONTENTS Photo Courtesy of MSU Athletics
#14
CALENDAR OF EVENTS
#16
TASTE & TOAST
#24
PEEP INTO THE PAST
#28
LOCALS EAT
#34
MADE IN MISSISSIPPI
#42
A CUP OF LINDSAY JO
#46
DIY
#50
TASTE & TOAST
#54
TAILGATING 101
#62
THE COWBELL TRADITION
#66
GAME DAY FASHION
#72
MEET THE LOCAL
#78
EVENTS
#82
What’s Happening in Starkville
Fabulous Figs Scott Field Celebrates 100 Years Proffitt’s Porch • Columbus, MS BattleBells • West Point, MS Tailgating Party Popcorn Homemade State Sign MasterChef Whitney Miller A Vintage Tailgate
History of a Bulldog Tradition The Latest Game Day Trends
Teresa Thomas’ 2QueensVintage
DISCOVER THE SOUTH
Lookout Mtn • Chattanooga, TN
VOL. 3 • #10
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Home . Garden . Life . style . food . HEALTH . FITNESS
Cowbell Contest... Be the first to spot the hidden cowbell and tag us on Instagram (@townandgown) in a photo of the correct page with the hashtag #tandgcowbellcontest to win a $25 gift card to The Lodge!
A snapshot from our tailgating shoot! A special thanks to Gary and Jan Gardner for allowing us to feature their beautiful home and antique truck!
on the cover.On. the
CoverIt’s that time of year again! Football,
food and family. Flip over to pg. 54 to see more vintage tailgating photos!
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@townandgown
Follow us on Instagram to see more shots from our photo shoots, articles from our current issue, our Friday Faves and so much more!
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@townandgownmag September 2014 • 5
A Product of Horizon of Mississippi P.O. Box 1068 | Starkville, MS 39760 www.townandgownmagazine.com
{ staff } Don Norman | publisher - sdnpub@starkvilledailynews.com Sarah Vaughan | editor - editor@townandgownmagazine.com
{ a c c o u nt e x e c u t i v e s } Sarah Elizabeth Tyner - sarahliz@townandgownmagazine.com
{c o nt r i b u t o r s } Lisa LaFontaine Bynum Lindsay Jo Wilkinson
{wr i t e r s }
Joe Lee Richelle Putnam Lizzie Smith
{p h o t o gr a p h e r s } Divian Conner Ashley Covin Laura Daniels
{ stylist } Sarah Vaughan
{p a ge d e s i gn } Sarah Vaughan
{a d v e r t i s i ng d e s i gn} Chris McMillen
Reproductions in whole or in part,without written permission,is strictly prohibited. No responsibility can be assumed for unsolicited manuscripts, articles or photographs. We reserve the right to edit submissions before publication. Town & Gown is a free magazine published monthly and distributed in and around Starkville and the Golden Triangle area. Subscriptions are available for mail customers. For subscriptions or inquiries,write Town & Gown Magazine, P.O. Box 1068, Starkville, MS, 39760, or call 662.323.1642. 6
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September 2014 • 7
Letter from the
Editor
For our Readers Subscribe
S
eptember is finally here! Which
means it’s finally time for two of our favorite things: fall and football season! We’ve dedicated this issue to all things food, Mississippi State football and fun. One of my favorite shoots this month was our tailgating shoot. We’ve put our own spin on this year’s shoot by incorporating some vintage memorabilia and even a beautiful antique truck! See more on page 54. We’ve also included a few features on the history of some of Mississippi State’s oldest traditions. Lizzie explains how exactly we came to use a cowbell to signify our school spirit on page 62. MSU Athletics was also kind enough to share with us some of Davis Wade Stadium’s most historic photos. This year, we celebrate both the 100-year anniversary of the stadium as well as the completion of renovations and the addition of an incredible new scoreboard. See more on page 24. And we can’t forget food, a very important tailgating necessity. We’ve gathered some of our favorite recipes that we would love for you to share at your next event, including Fig and Pecan Ice Cream (page 22), Pulled Chicken Sliders with Creamy Broccoli Slaw (page 58) and Southern Sloppy Joes (page 59). We also take you behind the scenes at the Long Branch Company in West Point, where the wildly popular BattleBells are locally made. We were also given a sneak peek at some of their newest limited edition cowbells debuting this fall, and we can’t wait to pick up some of our own! Read more about this Starkville-based company on page 34. Happy Reading!
Sarah Vaughan 8
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Events
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Previous Issues
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September 2014 • 9
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September 2014 • 11
Maroon & White
TOWN & GOWN
WISHLIST
Photos by Sar ah Elizabet h Tyner
12
Reed’s 302 University Dr. Starkville, MS 662.323.2684
Giggleswick 200 Hwy 12 East Starkville, MS 662.323.4438
Giggleswick 200 Hwy 12 East Starkville, MS 662.323.4438
Who says guys can’t accessorize too? Show your school spirit with a genuine leather Mississippi State belt available in a variety of colors. Available at Reed’s of Starkville, Columbus and Tupelo.
The perfect accessory for game days, this Mississippi State themed necklace features a Bulldog charm on a silver chain. Also makes a great gift for a daughter, mom, sister or friend!
Giggleswick carries a variety of maroon, white and silver Kendra Scott jewelry and accessories, including these adorable earrings, which are perfect for fall game days.
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The Mill 74 Brickerton St. Columbus, MS 662.370.1030
The perfect addition to your tailgating menu or family dinner, Dean and Deluca sauces are available in a variety of flavors and are sure to complement any dish you choose to pair them with. September 2014 • 13
September 2014
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Identity
2014 Game Days
Inspired by this year’s
AUGUST 30
Maroon Edition Book
VS SOUTHERN MISS
Selection, The Invisisble Girls. • Colvard Student Art Gallery
•
August 8 - September 19
SEPTEMBER 6 VS UAB
SEPTEMBER 13 AT SOUTH ALABAMA
bulldog bash & brunch & browse october 3-5, 2014
SEPTEMBER 20 AT LSU
OCTOBER 4 VS TEXAS A&M
OCTOBER 11 VS AUBURN
Save theDate 13th Annual Tennessee Williams Tribute & Tour of Victorian Homes The 13th Annual Tennessee Williams Tribute & Tour of Victorian Homes will take place from September 8-14, 2014 in Columbus and pays tribute to one of the most important playwrights in American history, Tennessee Williams. This annual event celebrates the life and work of Mr. Williams and includes special performances, educational presentations and even a 5K race! www.visitcolumbusms.org http://web3.muw.edu/tennesseewilliams/
OCTOBER 25 AT KENTUCKY
NOVEMBER 1 VS ARKANSAS
NOVEMBER 8 VS TENNESSEE-MARTIN
NOVEMBER 15 AT ALABAMA
NOVEMBER 22 VS VANDERBILT
NOVEMBER 29 AT OLE MISS
September 2014 • 15
Sunday
7
MONday
TUESDAY WEDNESDAY
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B ulldog Brunch & .m. Br owse @ 11-3 p .) (Star kvil le, Miss 14
s. W omen’s G o lf Soccer - MSU v . C ougar C lassic m . p 1 @ h c e T a n Louisia on, S.C.) t s le r ) . a s h is (C M , le il v (Star k Yeamans Hall C lub
W omen’s G o lf C ougar C lassic ) (C har lest on, S.C. Yeamans Hall C lub
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W omen’s G o lf hamC h lp o d u R on s a M Tenn.) , n li k n a r (F ip h s n io p Legends C lub 28
. Soccer - MSU @ .m. Tennessee @ 12 p (Knoxvil le, Tenn.) 16
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4
FRIDAY 5
SATURDAY 6
Foot ball - MSU Soccer - MSU @ @ v s UAB @ 1 p.m. Ar kansas State Ar k.) (Star kvil le, Miss.) 5 p.m. (Jonesbor o, 11
12
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al B ulldog Invitat ion SU v s. all - MSU @ b M ot o r F e c oc S v s. V o lleyball - MSU . Sout h Alabama @ 7 Alabama @ h t ou S 7 p.m iss.) 3 p.m. (Mobile, Ala.) M , le il Sout h Alabama @ v k r a t (S . p.m ) . s is M , le il v k r (Sta 18
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al B ulldog Invitat ion MSU v s. r e c oc S v s. V o lleyball - MSU @ 5 p.m. s is M le O . 7 p.m Nort h Dakota @ r kvil le, Miss.) a t (S .) (Star kvil le, Miss 25
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. Soccer - MSU @ p.m. Kent ucky @ 6:30 (Lexingt on, Ky.)
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Foot ball - MSU @ LSU (T BA) in . Bat on Rouge, La 27
September 2014
THURSDAY
September 2014 • 17
taste & toast:
fresh figs recipes and photography by lisa lafontaine bynum
If the fig bars found in the cookie aisle of the grocery store have, up until now, been your only exposure to this lusciously sweet and chewy fruit, you are missing out on one of late summer’s greatest treats. Peruse any farmer’s market this time of year and you are sure to come across a few pints of this deep purple fruit. When added to a dish, they can add a subtle sweetness or added dimension of texture. Or if you prefer figs in their simplest form, slice them up, drizzle them with a little honey and gobble them down as a snack. 18
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September 2014 • 19
FIG AND GOAT CHEESE FLATBREAD PIZZA Makes 4 pizzas 1/2 pound Italian sausage, casings removed 1 tablespoon unsalted butter Half a medium onion, thinly sliced 1/4 teaspoon salt 1/2 teaspoon brown sugar 1/4 cup soda (like Coke or Pepsi) 8 oz. goat cheese, softened 1 pint figs, sliced 12-14 fresh sage leaves, cut into thin strips 4 precooked naan or flatbreads Honey, optional 1. Preheat the oven to 400 degrees. In a large skillet over medium heat, cook the Italian sausage, breaking up into bite-sized pieces with the back of your spoon, until no longer pink. Remove sausage from pan and drain on paper towels. 2. Add butter to the pan. Once melted, add the onions and sauté over medium high heat. Add the salt and continue to sauté until onions begin to soften, about 10 minutes. Add the brown sugar to the pan and continue to sauté until onions begin to turn brown, an additional 10 minutes. Add the soda and scrape the bottom of the skillet to remove and browned bits. Remove pan from heat and set aside. 3. Spread goat cheese in an even layer over the top of each flatbread. Evenly divide onions, sausage, figs and sage leaves over all four pizzas. Place pizzas in the preheated oven and bake until figs are soft and crust is toasted, about 10 minutes. 4. Remove pizzas from the oven and drizzle with honey if desired.
Fig Flatbread Pizza
September 2014 • 21
Fig and Pecan Ice Cream
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CINNAMON AND SUGAR FIG AND PECAN ICE CREAM Makes 14 servings, one cup each For the candied pecans and figs: 1 large egg white 1 teaspoon water 1 teaspoon vanilla extract 1 cup pecan pieces 1 pint figs, chopped 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt
2. Add the pecans and figs to the egg mixture, followed by half of the cinnamon and sugar mixture.
For the ice cream: 1 1/2 cups whole milk 1 cup granulated sugar 3 cups heavy cream 1 1/2 tablespoons pure vanilla extract
For the ice cream: 1. In a large mixing bowl, combine whole milk and sugar. Beat at low speed until sugar is completely dissolved, about two minutes. Stir in the heavy cream and vanilla.
For the candied figs and pecans: 1. Preheat oven to 250 degrees.In a medium mixing bowl, whisk together egg white, water and vanilla. Stir to coat. In a smaller separate bowl, combine sugar, cinnamon and salt.
2. Prepare ice cream according to your machine’s directions. Add cooled candied figs and pecans, along with any juice that may have accumulated during roasting, during the last five minutes of processing.
3. Spread pecans and figs in an even layer on a greased cookie sheet. Place in the oven and roast for 30 minutes. Stir mixture and sprinkle with the remaining cinnamon and sugar mixture. Roast for an additional 30 minutes. Remove from oven and allow mixture to cook completely.
September 2014 • 23
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PEEP INTO THE PAST: • celebrating 100 years •
DAVIS WADE STADIUM
at sCOTT FIELD PHOTOS COURTESY OF MISSISSIPPI STATE ATHLETICS
September 2014 • 25
1923 1955 1977 26
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1986 1991 1914 – Mississippi A&M’s football field moves to its current stadium location and is called the “New Athletic Field” • 1920 – Student body adopts a resolution to name the field Scott Field in honor of Don Scott, famed Olympic runner and Bulldog football standout from 1915-16 • 1928 – Permanent seating for 3,000 fans is built on the west side of Scott Field • 1948 – Scott Field is enlarged to 35,000 by increasing the west side concrete stands to 15,000 and the construction of 12,000 concrete seats on the east side of the stadium • 1986 – A $7.2 million expansion occurs, adding 9,000 seats to Scott Field’s west side, including a 5,500-seat upper deck, 1,700 chairback seats extending from the stadium’s original structure and another 1,000 chairbacks flanking the press box. Two 1,700-seat sections are also added to the west side stands, bringing the total capacity to 40,656. • 1999 – Plans are announced for a $30-million expansion project, backed largely by longtime MSU supporter Davis Wade. The new stadium is renamed Davis Wade Stadium at Scott Field. • 2005 – Permanent end zone seating replaces temporary bleacher seating at the north end of the stadium, bringing official capacity to 55,082. • 2012 – Construction begins on a $75-million expansion of the north end zone and the renovation of the west side concourse, bringing official capacity to 61,337 • Fall 2014 – Construction is completed.
September 2014 • 27
Proffitt's Porch by joe lee • photography by laura daniels
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P
Proffitt’s Porch of Columbus is just minutes from a congested stretch along Highway 45, but the woodsy
surroundings will make it seem like you’re hours away from the noise and pressure of the city. And you’ve come to the right place if you want to actually hear your dining companions – not only are there no widescreen TV screens overhead with every sporting event known to man, there isn’t even music in the restaurant. Then there’s the food, which is just as unique and timeless as the facility itself. “We don’t fry anything out here,” said co-owner Campbell Proffitt, who has spent nearly three decades working for the family business. “We serve po-boys made in a convection oven, the freshest salads in the area, mouth-watering gumbo and homemade red beans and rice. All are served with potato salad or a bag of potato chips – no hamburgers or French Fries. We don’t serve catfish either; there are too many other places in Columbus to get catfish. Oby’s in Starkville is the closest thing to what we do.”
A Food Network profile on military hangouts brought the story behind Proffitt’s Porch to a nationwide audience, but word had spread to countless aviators who were stationed at nearby Columbus Air Force Base (CAFB) over the years. The 400 acres of land owned by the Proffitt family included a lake and a gravel pit (from which the material came to cover U.S. 45 North in Columbus in the early twentieth century). When CAFB was built in the 1940s, what became known as Officers Lake was leased to the military. When the lease ended, the family installed a concession 30
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stand to sell snacks and drinks to swimmers. In 1984, Campbell and his dad, Bob, tore down the concession stand and set out to build a restaurant overlooking the lake – they installed pilings on which the structure sits (the way many coastal homes are designed to avoid flood damage) and opened in late 1985. Very little has changed over the years, from the serene backdrop to the tried-and-true business model. “The key to success in the restaurant business is to know the customer and to be there when they are there,” Campbell said. “We know what they’re going to order when they get here. Dwayne Blankenship is the night manager — hired three years ago — he stepped right in and met everyone and is just like a Proffitt to them. “I left and worked at Sysco for about
a year and enjoyed it, but I’m glad to be back,” Campbell said. “It gave me an appreciation for working for yourself, and it was nice to work for someone else for a year. It broadened my horizons on what other restaurants do with food, especially chicken; we have chicken salad here, but it was amazing to see how much chicken Sysco works with.” Bob Proffitt, his wife, Elizabeth, and Campbell employ about a dozen crew members and enjoy tremendous loyalty from their staff. And because they own the property and the building, they aren’t stuck with a huge rent check. But running a family business in a shaky economy is by no means easy. “The most difficult aspect is getting good help,” Bob said. “We use a lot of college students, and coordinating schedules and getting hard-working kids
1.
2.
4. 3.
1. The Seafood on French is a customer favorite. • 2. The Chocolate Chip Pie is a hit with many regulars. • 3. Owners Campbell and Bob Proffitt • 4. Manager Dwayne Blankenship has been an essential part of the success of Proffitt’s Porch. | Opposite Page: Enjoy your meal on the porch, with views overlooking the nearby lake. September 2014 • 31
Red Beans & Rice
is challenging. So are food costs. A year ago a case of shrimp – 50 pounds worth – was $110. Right now I’m paying $289. Roast costs us $6 per pound right now; a year ago it was $4.25. Shrimp and roast are a great part of our menu. You have to swallow a lot of costs and hope there’s a downturn (in price) pretty quickly. We’re glad not to have any debt, except for what we incur week to week. Our beer cooler was probably 30 years old when we opened in 1985, and we’re still using it.” While taking in the spectacular view of the lake and catching sight of deer, bald eagles and an occasional heron, you’ll enjoy the Seafood on French, which is 32
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loaded with crabmeat and boiled shrimp. The Cam (Campbell’s twist on the Muffuletta) is packed with roast beef, ham, salami, pepperoni, Swiss cheese and diced olive relish.
The Proffitt family uses a Texasbased recipe for their popular red beans and rice dish, while their Seafood Gumbo contains whitefish, shrimp, crabmeat, okra, celery, tomato and onion, all blended with spices and a mild roux.
And be sure to save room for dessert. Elizabeth Proffitt and her assistant, Miss Ida, have been making mouth-watering sweets for years – family recipes such as cheesecakes, chocolate chip pies and chocolate chess pies. Campbell said visitors from New York tell him that the cheesecake at Proffitt’s Porch is as good as any back home. “It’s relaxing to come out here and see everyone. You won’t see the view anywhere else,” said Blankenship, who barbecued competitively for 25 years. “I eat a cup of red beans and rice every day. I love the peanut butter and jelly sandwich – I never eat the same thing twice – and everything is fresh.”
Town & Gown Favorite: “Chicken Salad Salad” “We love the commitment to the bald eagles and the environment, and the family has always made the military people feel at home. It’s a great relationship,” said Sonic Johnson, CAFB Public Information Officer. “I’m a native of Baton Rouge, and my wife is from New Orleans, so the Cam has a little of the flair we’re used to. Bob was a flight design engineer for Lockheed back in the day and designed quite a few of the military transport planes we use at the base – the C-130, C-140 and the C-141 – and we’ve swapped a lot of stories.” “We’re grateful to original Oby’s owner Don O’Bannon, who passed along his insights and helped us become successful when we were getting started,” Campbell said. “I worked at Harveys in Columbus when I was in college and know the Bean family well – I’ll always credit their expertise and commitment to quality and service as my guide to making Proffitt’s Porch successful. When my family eats out, we always frequent restaurants owned by them.” “This is not fast food, and it’s not fine dining,” Blankenship said. “You don’t get dressed up to come here. We have people who come to swim and show up in bathing suits. We have doctors and nurses in their scrubs. We have lawyers in suits. It’s a great place to come have a good meal and be comfortable while you visit with friends.” Proffitt’s Porch is open Tuesday-Sunday from 11 a.m. – 2 p.m. for lunch and 5 – 9:30 p.m. for supper. From U.S. 45, take Wilkins-Wise Road for just over a mile, then turn right on Waverly Ferry Road and travel 2.6 miles before reaching Officers Lake Road (signs point you to the restaurant, which is just ahead). September 2014 • 33
MADE IN MISSISSIPPI: BattleBells
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West Point, Miss.
September 2014 • 35
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MADE IN MISSISSIPPI:
BATTLEBELLS By Richelle Putnam Photography by Laura Daniels
W
When Stephen Caples and
John Howell bonded as friends through their rock band, they knew they would one day go into business together; they just didn’t know what kind of business. In the parking lot of a local restaurant where they were meeting to brainstorm ideas,
John and Stephen started the BattleBells business, purchasing and marketing bells they ordered from China. “We had them shipped over, and then we sold them online,” said Stephen, who also works for the College of Forestry Resources at MSU. Still, they wanted more from their BattleBells product. “We presented our Chinese bells to the Entrepreneurship Center Advisory Board (ECAB) at Mississippi State, and they picked us apart,” said John. “One of the members on that board was Dr. Joe Jordan.” “Part of the advice the Advisory Board gave them,” said Dr. Joe Jordan,
John saw his first full rainbow
“was that they needed to find someone who could manufacture a higher
arch across the sky, something
quality cowbell, bigger, louder, fancier and more distinctive, something to
he will never forget. That day,
make them stand out among the generic cowbells at a typical MSU football
he asked Stephen, “What is a
game.”
product that hits home, that is scalable and containable, that we can market, something that would be fun to do and at the
Months later, Dr. Jordan went to work for Innovate Mississippi, which held an Innovation Jump Start event in West Point, Miss. In attendance were Long Branch Custom Fabrication owners Linda Pilley and Ed Todd.
same time give back to the school
Jump Start, Dr. Jordan explained, is a process for helping companies cre-
[Mississippi State]?”
ate ideas and then evaluate those ideas to see if they want to bring them to
Stephen’s answer: cowbells.
market.
September 2014 • 37
“We were talking specifically about what other products Long Branch might be able to make given their
an American-made idea, John explained. “Long Branch followed through more than we could ever imagine.”
existing capabilities as metal fabricators,” said Dr. Jordan.
“We took everything that was wrong with the cowbells,
Long Branch had focused mainly on manufacturing big
broke them down and fixed all the defects,” said Stephen.
items, such as cat walks, but they wanted ideas on con-
Linda said their design satisfied every complaint. “If some-
sumer oriented products that gave them access to a new
thing happens to the steel welding, you send it back and
market. Dr. Jordan remembered the BattleBells.
we’ll re-weld.”
“There was the need of two young guys with an idea
They started out with a steel bell, but went right away
for a premium cowbell and somebody to work with them
to stainless steel, according to Ed Todd, who started the
to make it,” said Dr. Jordan, “and a company with the
Long Branch business in 1979. This included redesigning
capabilities to make it, that was looking for ideas and new
the bell body and making it a solid stainless steel design.
products and new markets to access.” “They [Innovate Mississippi] introduced us,” said Linda
Because you bend the sides and bend the top and fit them together, there are variations in every bell, said
Pilley. “I credit Innovate Mississippi with this marriage
Linda. A jig bearing the BattleBells name is hammered and
because it would not have happened otherwise.”
stamped into each bell. “To come up with a quality and
The concept was to make a better cowbell and market 38
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consistency of polished finish and a standard that the mar-
1.
2.
4. 3.
1. Stephen Caples, co-owner of BattleBells • 2. Mike Brown, Operations Manager of Long Branch Company • 3. Linda Pilley, co-owner of Long Branch Company • 4. Dr. Joe Jordan of Innovate Mississippi and Ed Todd, co-owner of Long Branch Company September 2014 • 39
ket would accept was really important to us,” said Linda.
“Everything is about serving the customers and doing
“When we took the first 50 bells to the distributor, they
something that adds value and stands behind the tradi-
said, ‘Wait a minute, this was not what we were expect-
tion of what the cowbell really means,” said John. “To
ing.’ So we had the first critique before we ever went to
get feedback from the people we are serving is the most
market and that was wonderful.”
important thing we can do from a business standpoint.”
“The difference is like night and day,” said John. “We
Stephen believes that if you don’t have a strong founda-
tried working with other American manufacturers that
tion with other businesses helping and integrating ideas
weren’t in Mississippi, and it was nothing like working
and skills and having each other's backs, you can’t build
with a company in your state.”
a strong community foundation. “Connecting to
Even with the greatly improved product, no one knew what the response would be. Bells made in China are inexpensive, running from $15 to $40. BattleBells are more than $100. “That’s a big difference,” said Linda. “We didn’t know if the market would absorb that.” The response has been incredible. Plus, using a Mis-
customers is a priority because we are doing this for the community.” To Ed, working together has to be a partnership. “They came up with the idea, but had to have someone who could make it,” he said. “If you can find that local person, that’s a big advantage.” “There’s a real value to the community to put econom-
sissippi manufacturer, specifically a local manufacturer,
ic matches together to keep products in our own home-
allows for better quality control and customer service, the
town, and to keep our shops and people energized, and to
most critical component of the BattleBells business.
stimulate our economy,” said Linda. “To have Innovate
40
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Mississippi caring about the small businesses is critical
Christmas and other special occasions. Plus, new prod-
to the growth and development and the strengthening of
ucts are on the drawing board, including the camouflage
Mississippi businesses.”
bell made possible through a new partnership with Mossy
“We are involved in a grant called ‘Make it in America’ to get Mississippi companies to bring jobs back that we’ve lost to China over the last 10 to 15 years,” said Dr.
Oak, a company based in West Point, Miss. specializing in camouflage and outdoor gear. Since every bell is hand-made and hand-stamped, could
Jordan. “Instead of them buying a container of bells from
BattleBells become a collectible and increase in value?
China, they are now getting them made in West Point
“I think they could,” said John. However, it’s keeping a
with American materials and labor.”
bell your whole life that increases the value of the bell, the
Football season is undoubtedly the busiest time of year, but BattleBells are a year-round product, perfect gifts for
sentimental value of a bell taking you through a college career and then being handed down to future Bulldogs. September 2014 • 41
HOME
FASHION
DESIGN
LIFE
9.1.2014 TAILGATING • PARTY POPCORN
C O N TAC T
With the start of football season comes the inevitable tailgate menu planning! Below are two twists (one sweet, one spicy) on my favorite gametime snack – POPCORN! These few extra steps transform plain popcorn into a special treat. Be sure to try these at your next tailgate this season!
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Spicy Adobo Popcorn 8 cups popcorn (popped) 2 tablespoons melted butter 2 tablespoons adobo seasoning Pinch of red pepper flakes (optional) Squeeze of lime (optional)
BLOG ARCHIVE t
2014
t September
• Tailgating: Party Popcorn
t t t t t
Directions: 1.Pour popcorn into large plastic storage container. Cover popcorn in melted butter, adobo seasoning, red pepper flakes and a squeeze of lime. 2.Shake popcorn until well coated. Enjoy!
bloglovin’
Party Popcorn 8 cups popped popcorn 6 oz white candy melts (Candiquik or wafer style) Sprinkles
August July June May April
Directions: 1.Melt white chocolate. 2.On a large baking sheet, mix the melted chocolate into your popcorn. 3.Sprinkle and enjoy!
• Oldie but Goodie
• Graphic
• Skirtin’ the Issue
• Scooter
*Recipe adapted from Design Darling
• Antiquing
Best,
Lindsay Jo
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2013 2012 2011
February January
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DIY: homemade STATE SIGN
t Show your school spirit with a homemade State sign perfect for displaying in your tailgating tent or even as home decor. These few pieces are all you need. Hail State!
What You'll Need..
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paintbrush paint wood pallet wood glue stencil letters football stencil paw stencil wood stain
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Step 1: Use a wood stain (we chose gray) to coat the pallet with a base color.
Step 2: Arrange stencil letters to spell out S-T-A-T-E. Trace or fill in stencils with white or maroon paint.
Step 3: Trace or fill in football, flag and paw print stencil with appropriate colors.
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Step 4: Proudly display your sign at any football game or in any room in the house next to your favorite cowbell, and remember to “ring responsibly!”
*Additional Tips: Add other details, like EST. 1848 (Mississippi State University first opened in 1848, but the first football program did not start until 1895).
Did you know?
On November 15, 1895, the first Mississippi A&M football team was preparing for a road trip to Jackson, Tenn. to play Southern Baptist University (now called Union University). Since every college was supposed to have its own uniform colors, the A&M student body requested that the school’s team select a suitable combination. Considering making this choice an honor, the innaugural State team gave the privilege to team captain W.M. Matthews. Accounts report that without hesitation Matthews chose Maroon and White.
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TASTE TOAST:
MasterChef Whitney Miller
Bacon-Wrapped Brussels Sprouts 50
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Q AND A WITH MASTERCHEF WHITNEY MILLER BY JOE LEE
Whitney Miller, who became a major star in 2010 when she won the first Masterchef title on the Food Network, was in Starkville last month to judge at the Starkville Area Arts Council’s Forks and Corks competition. The author of Modern Hospitality: Simple Recipes with Southern Charm (Rodale Books, 2011), the Poplarville native and University of Southern Mississippi grad sat down with us to look back at her beginnings and discuss what’s ahead.
TOWN & GOWN: Who were your early inspirations as you learned to cook? WHITNEY MILLER: I grew up cooking alongside my great-grandmother and Mom. What made me fall in love with cooking was watching the expressions on people’s faces when they ate my great-grandmother’s food – the comfort and enjoyment of the home-cooked foods like handmade biscuits, lemon meringue pies, slow-roast chicken and dumplings. I wanted to create that same experience for people. T & G: Your own creations have been judged, of course, and now you’re doing a lot of judging at national cooking competitions. Tell us what that’s like. September 2014 • 51
WM: It is fun to be on the other side of the judges’ table, and not as a competitor. At the World Cooking Championships in Las Vegas I had to judge 70 portions of food from the ten competitors in each of the seven categories. I am most impressed with chefs or cooks that highlight the flavors of the ingredients they use. I love seeing creativity on a plate if it is not overdone. If it’s so out-of-the-box that I don’t understand the dish, it is hard to get excited about it. T & G: What did you learn about yourself during the Masterchef competition? WM: The Lord was with me throughout every competition. I really felt His presence in the finale of the show. I dropped my piece of pan-fried chicken in the last ten minutes of the competition. I could have given up,
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but as a competitor, I couldn't forfeit. I prayed that the Lord would help me through this devastating moment and that He would cook the piece of chicken in the seven minutes that it had in the skillet. Gordon Ramsay told me that there wasn’t any way that you could cook a piece of chicken in seven minutes. I knew that I couldn’t – but God could. Gordon Ramsay was amazed that the chicken was cooked. I call it the Miracle Chicken. T & G: What kinds of personalities do you see in contestants, and what tips do you have for them? WM: People competing in food competitions all react differently. In some, you can see the stress on their faces and others are as cool as a cucumber. My advice to those competing is to give me your cooking style and passion for cooking on a plate.
Don’t try to over-think the dish. One of the things that many of the judges and I agreed on while judging the World Food Championships was that simplicity is key. We also were more invested in the food if it sparked a memory, like a enjoying a comforting potato salad. T & G: What do you see yourself doing in the next few years? Would having your own cooking show like Rachael Ray interest you? WM: I love being able to share my recipes and passion for cooking with others. I want to continue doing so through writing cookbooks – my second one will be out next fall – creating recipes for magazines, demonstrating recipes at events, and possibly having my own show. I am working on a food product line that will hopefully be out at the end of this year.
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TAILGATING 101 photography by divian conner
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Pulled Chicken Sliders with Creamy Broccoli Slaw 1 Cup Brocolli Slaw 2 Tbsp Mayonnaise 1 Tsp of Sugar 1 Tsp of Vinegar BBQ Sauce Bacon Rolls/Buns Cook boneless chicken breast with creole seasoning and shred the chicken by using the 'pulling' method. Mix with 3 tbsp of your favorite BBQ sauce. Set aside.
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In bowl, pour in 1 cup of broccoli slaw salad greens, 2 tbsps of mayo, 1 tsp of sugar and 1 tsp opf vinegar. Mix well. Place pulled chicken on bun, top with broccoli slaw add a few strips of bacon and serve. Recipe by Catina Williams
Southern Sloppy Joes 1 pound of ground beef 8 oz ground sausage 3 tbsp cream cheese 1 cup pepperjack cheese 1/2 cup of sauteed chopped onions Creole seasoning to taste Brown and cook beef and sausage. Remove from heat and drain any grease. Add in rest of ingredients and mix well. Serve on regular sized hamburger buns or sliced rolls to make sliders. Recipe by Divian Conner
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SHOP OUR SPREAD: • REED’S • #1: BATTLEBELLS #2: YETI COOLER #3: MSU THERMOS • THE LODGE • #1: MSU FLAG #2: CHEVRON TOTE • GIGGLESWICK • #1: MSU HELMET #2: MSU CANVAS
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FEATURE: History of the Cowbell Tradition
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The Cowbell Tradition By Lizzie Smith • Photo Courtesy of BattleBells
In the heart of Mississippi Made by none but God's own hands Stately in her nat'ral splendor Our Alma Mater proudly stands. State College of Mississippi, Fondest mem'ries cling to thee. Life shall hoard thy spirit ever, Loyal sons we'll always be. Maroon and White! Maroon and White! Of thee with joy we sing.
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Every Mississippi State fan remembers their first interaction with a cowbell. For me, it was in the third grade when I went with my best friend and her family to my first MSU game. They handed me an old, dented, long-handled white cowbell that “had seen its fair share of games.” It was a generational cowbell that I was honored to ring because I was newly minted into the Bulldog family. Even though that cowbell was old and had its own sense of stature, the cowbell tradition came long before my friend's grandfather first purchased his. How exactly did an instrument used in days gone by to keep livestock from wandering off become a symbol for Mississippi State University?
Thy colors bright, our souls delight, With praise our voices ring. Tho' our life some pow'r may vanquish, Loyalty can't be o'er run; Honors true on thee we lavish Until the setting of the sun; Live Maroon and White for ever, Ne'er can evil mar thy fame, Nothing us from thee can sever, Alma Mater we acclaim.
“We clang that bell because we are a family connected through the generations by a thread of stewardship,” said Whit Waide, an instructor in the Department of Political Science and Public Administration at MSU. “Tied to the earth, aware of our responsibilities to it, and to all of its people to remind us of the value of what we have created.
“I once asked one of our football recruits why he chose State. He said something to this effect: 'I’ll be honest. I didn’t come here for the coaches. I came here for the fans. There is something about them that is different. They have a real connection. P layers have told me they September 2014 • 63
get strangers all the time telling them that they are proud of them. Like somebody’s mama would say. They don’t just wear a maroon shirt when we win, they don’t just ring a bell. They believe in it. Even when it ain’t always easy to believe.' It is my hope that we all understand why we believe in this symbol. We don’t just ring cowbells. We honor who we are.” According to Mississippi State’s records, there is no exact origin to how the cowbell became part of the tradition. The popular legend however is that a jersey cow entered the game field during a particular intense home game where MSU played The School Up North (Ole Miss). Mississippi State won that game by a landslide and the students immediately took to the cow as a good luck symbol and started bringing a cow to every game until it was unanimously decided that a cowbell would suffice. On the alumni website, MSU states that by the 1960s, two MSU professors, Earl W. Terrell and Ralph L. Reeves, honored student’s wishes by welding handles onto the bells so that they could be rung with more convenience and authority. By 1963 and 1964, the demand for the idea grew and the many requests could not be filled in their home workshops alone. Reeves suggested two organizations help move their project along and expand to the public by having the student association buy large quantities of bells and the Industrial Education Club weld the handles. The campus bookstore began marketing and selling them. From then on, the cowbells became an essential part of the Bulldog tradition. So accessible, in fact, that Katie Odenthal and her husband, Andy, decided to pass out mini cowbells at their wedding. They were both engineering majors who met at State. “When I hear a cowbell, I know something incredible is happening. It causes an extreme feeling of happiness in me for no reason. And now it will also always remind me of my wedding.” Ringing a cowbell joyously while at a wedding or any festivity is perfectly acceptable, but be careful when ringing one at the game. Around the stadium, the saying “Respect the Bell” and “Ring Responsibly” originated after an SEC ruling against artificial noisemakers at football games in 1974. However, in 2010, a decision was made to allow the cowbells to be rung only during pregame, timeouts, halftime and after the Bulldogs score. 64
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Did you know?
Today many styles of cowbells are available on campus and around Starkville, with the top-of-the-line a heavy chromeplated model with a full Bulldog figurine handle. But experts insist the best and loudest results are produced by a classic long-handled, bicycle-grip bell made of thinner and tightly-welded shells.
The ruling never stopped Bulldog fans from ringing the bell until their heart’s content at other times though. Colby Mitchell, a sophomore business administration major, said: “Before driving to Davis Wade on Saturdays, we would ring the cowbells as we loaded up the truck. You hear the sound and immediately know something special is happening. It creates an absolutely magically energy around campus that always gives me chills.” Waide added that the cowbell's true meaning is also more than a symbol to be used during athletic events. “Our symbol runs deeper than most. And I worry that sometimes we don’t appreciate it in a sufficiently sophisticated sense. The cowbell is not an artificial noisemaker. It is not some piece of metal we shake out of athletic passion. The cowbell is the very core of who we are. It defines us surer than any Bulldog. We are a land grant school. Part and parcel of that is that, yes, by God, we are a cow college. We do research on how to feed the world. That is something to be proud of. And the cowbell represents that.”
Hail State Fight Song Hail dear ol' State! Fight for that victory today. Hit that line and tote that ball, Cross the goal before you fall! And then we'll yell, yell, yell, yell! For dear ol' State we'll yell like H-E-L-L! Fight for Mis-sis-sip-pi State, Win that game today!
Announce your wedding with Town and Gown Magazine! Call 662.323.1642 for pricing info. may
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GAME DAY FASHION MODELS:
CLOTHING:
#1: BLAIR TONEY #2: BEAR
#1: DEEP SOUTH POUT #2: IMPRESSIONS #3: LA GREEN #4: PINK TANGERINE
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GAME DAY FASHION #1: TOP: IMPRESSIONS • PANTS: PINK TANGERINE #2: DRESS: IMPRESSIONS #3: DRESS/NECKLACE: DEEP SOUTH POUT #4: DRESS: LA GREEN #5: TOP: IMPRESSIONS #6: TOP/PANTS: PINK TANGERINE
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MEET THE LOCAL: Teresa Thomas
2 QueensVintage Story by Sarah Vaughan • Photography by Divian Conner
S
Starkville native Teresa Thomas has transformed
get frustrated with malls and seeing 20 of the same
the way Starkville residents can find unique cloth-
thing being sold and not being able to find clothes
ing and accessories. The owner of 2QueensVintage
that reflect their personality. With vintage clothing,
online boutique, Thomas is also the wife of Randy
most items are unique and one-of-a-kind."
Thomas, a Mississippi State alumnus who was
Thomas' love of repurposing an item drives her
drafted by the New York Jets and went on to play for
ability to find the most unique vintage items, but
the Washington Redskins and the Miami Dolphins.
her creativity is what allows her pieces to appeal
"Randy and I had to travel a lot. It was in my traveling that I always found myself in the artsy side of
to a wide number of women of different ages and personalities.
town, in the vintage markets and antique stores and
"There's something about taking something old
such. So the collecting began, and what started out
and giving it new purpose and meaning that we just
as a hobby has turned into a business."
love. To reflect our style, we take vintage items and
With a website (2queensvintage.com) as well as an Etsy shop, Thomas has already made a name for
style them with a modern twist." While Thomas says she would one day love to
herself in the online retail world. Her clothing can
open a store front in her hometown of Starkville, the
also be found on ASOS and other online retail sites.
business that 2queensvintage.com and their online
She believes that women today enjoy spending more
retail sites have generated has been overwhelmingly
time thinking outside the box when it comes to
amazing.
buying apparel and accessories, especially in a small town like Starkville, where unique finds are rare. "I know there are a ton of women out there who
In addition to dresses, tops, skirts and outerwear, the online boutique also offers vintage jewelry, hats, scarves and more. September 2014 • 73
Vintage Cream Crewneck in Cashmere | This long-sleeved sweater is super soft and chic, giving you a polished look. Scarf sold separately and can be found in accessories section.
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Vintage Green Sheath Dress • circa 1960s | Cozy up for Fall in our effortlessly chic Vintage Green Sheath Dress.
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Vintage Striped Secretary Dress • circa 1970s | Bursting with Fall colors along with an ascot tie and f lattering unique design, our Vintage Striped Secretary Dress is a work wardrobe must have.
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SEC Network Launch Party On August 14, Mississippi State University hosted an SEC Network Launch Party in The Junction. The Famous Maroon Band, the MSU Spirit Squads, Bully, the Egg Bowl trophy and hundreds of Bulldog fans were in attendance. Photography by Laura Daniels
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1. Paxton Overstreet, Bully and Camp Overstreet • 2. Adam Muns and Clay James • 3. Evie and Hannah Daniels, Champ (a.k.a Bully) and Jack Aarhus • 4. Amy and Molly Kate Aarhus • 5. Ron Caulfield, Emily Rust, Richard Rust and Trent Cole • 6. Allie Bradford, AJ Jones and Hallie Troell 78
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Business After Hours The Starkville Business After Hours took place at The Beer Garden located at Hotel Chester on Main Street in Starkville. Photography by Ashley Covin
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1. Beth Allen Hummer and Peggy Buckley • 2. Don and Donna Williams • 3. Heath Barret and Tray Gamble • 4. Kimberly Norman and Brittany Sanderson • 5. Mary Martin and Linda Gates • 6. Libby Gerald, Melanie Mitchell, James Rasberry and Susan Carpenter
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DPM Fragrance Picnic On July 19, DPM Fragrance hosted a company picnic for friends and family. Photography by Ashley Covin
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1. Brian Spears and Andy Gillis • 2. Caitlin and Luke Buckner • 3. Claire Johnson, Casey Smith and Anne Ward • 4. Gerome and Alice Hampton • 5. Maggie Fisher and Brad and Molly Beth Covin • 6. Paul Ammerman and Mary Beth McDavid
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Junior Auxiliary Social On July 10, members of the JA of Starkville welcomed the Provisional class of 2014 and hosted Life and Associate members of the organization who have served the community for many years. Photography by Ashley Covin
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1. Anna Chaney and Britney Tranum • 2. Elizabeth Lejune and Wendy Walters • 3. Jackie Mullen, Joan Lucas, Arma de la Cruz, Janna Berkey, Leah Kemp and Mary Martha Edwards • 4. Jamie Elliott and Ashley Covin • 5. Katrina Yarborough, Mandy Conrad, Katherine Hewlett and Natalie Jolly • 6. Kylie Crosland and Michelle Lefleur September 2014 • 81
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