Verve | Fall 2018

FALL 2018

Heritage + Décor Issue Taming the wild with handmade heirlooms A reunion of culinary influences in Madison Cozy décor ideas for a fresh fall interior Halloween party recipes to die for VERVESOUTH.COM

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VERVE Fall 2018

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CONTENTS

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36

Feature Story

Food & Home

Arts & Culture

52 A Reunion Of

28 Tailgating Envy: Verve’s 2018

6 Visual Art’s New Frontier

Culinary Influences French Master Chef, René Bajeux, creates a world of culinary delights for members and guests of the new dining room at Reunion Golf & Country Club.

Tailgating Gear Roundup

Football season has arrived and we’ve compiled a list of the tailgating gear that will make you the envy of the party.

33 Verve 2018 Catering Guide

From tailgating and Halloween parties to Thanksgiving dinner preparations, a good caterer can make those celebrations great.

36 Halloween Party

Recipes To Die For

Throw a spine-tingling Halloween celebration your guests won’t forget.

42 Fresh In Fall On the Cover Culinary delights await new members and guests of Reunion Golf & Country Club.

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VERVE Fall 2018

Interior designer, Sunny Holliday, shares her tips for a cozy fall decorating transformation.

Artist Jeffrey Gibson explores populist themes through native aesthetics in his show, Jeffrey Gibson: Like A Hammer, now on display at the Mississippi Museum of Art in Jackson, Mississippi.

12 Taming The Wild With

Handmade Heirlooms

For three Mississippi craftsmen, the wilderness beckons them to tame it with handmade tools of the hunt.

Heritage + Décor Issue

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Travel & Leisure

Inspiration & Vision

Health & Lifestyle

22 Haunted By History: A Day

59 The Exotic Getaway

69 Oral Health’s

With Vicksburg’s Ghosts

Spend a day touring Vicksburg’s most historic and haunted sites or just explore downtown and grab a great meal and a cold Coca Cola.

In Rankin County

Buddy and Joni McClain seek to build a bridge that connects families to each other at McClain.

Far-Reaching Effects

Bacteria linked to poor dental health has been strongly linked to the incidence of systemic diseases that affect the entire body.

46 Hot Springs Serves

Up Natural Wonders

Arkansas original “Valley of the Vapors” offers visitors an inviting array of activities in a city rich with natural resources.

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PUBLISHER & CREATIVE DIRECTOR

Rich Winter

CO-EDITORS

Rich Winter, Amy Winter ACCOUNT EXECUTIVE

Vanessa Case

Welcome to Verve magazine, Mississippi’s freshest lifestyle magazine. To understand what Verve is about is to understand the very definition of the word. When we set out to create our

CONTRIBUTING WRITERS

magazine, we needed a name that represented the spirit and

Sunny Holliday, Lisa Kroger, Susan Marquez, Julian Rankin, Erin Williams, Amy Winter, and Rich Winter

enthusiasm found in the people and culture that define our region. Luckily for us, there’s one word that does just that—Verve.

From cover to cover, Verve magazine celebrates stories of the hard-working hands, creative minds, and compassionate hearts

PHOTOGRAPHERS

that embody the best of our unique Southern culture. Our pages

Rich Winter

provide engaging content and beautiful photography spanning subjects from travel, culture, and the arts, to food, health, and

Verve magazine is printed quarterly with a total distribution of 17,000. Our distribution includes 5,400+ home deliveries, 65+ racks, and over 280 drop-off locations throughout Jackson, Madison, Ridgeland, Flowood, Brandon, and Clinton including restaurants, hotels, retail stores and offices.

232 Market St, Bldg K Flowood, MS 39232 Office: 601.914.7219 sales@vervesouth.com www.vervesouth.com All rights reserved.

No portion of Verve magazine may be reproduced without written permission from the publisher of Verve.

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issue speaks to the spirit and soul of our diverse region with meaningful, fun, optimistic, and valuable information that will enrich and empower your life.

At Verve magazine, we’re serious about our work, but we’re not too serious about ourselves. We value curiosity, honesty, generosity and hard work while we also embrace the ingenuity and uniqueness found in the charming residents and beautiful communities throughout our state. We believe in supporting

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entertaining with some surprises in between. Each seasonal

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creativity wherever we find it and supporting local businesses that enrich our culture and economy.

Whether you have a head for business or a heart for home, an eye for design or the hands for healing, we hope to provide you with a timeless resource you may rely on for daily inspiration and enjoyment.

Please visit us on the web at www.vervesouth.com. Our website features a digital version of our magazine and bonus content including recipes, photo galleries, and videos. You can also register to receive a subscription of Verve delivered to your door.

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VERVE Fall 2018

Call today to order your custom or premium cake.

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American History (JB), 2015. Wool, steel studs, glass beads, artificial sinew, metal jingles, acrylic yarn, nylon fringe, and canvas; 89 Ă— 66 Ă— 5 in. Lent by the Lewis Family. Image courtesy of Jeffrey Gibson Studio and Roberts Projects, Los Angeles, California. Photograph by Peter Mauney.

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VISUAL ART’S

NEW FRONTIER story by JULIAN RANKIN

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rtist Jeffrey Gibson’s exhibition at the Mississippi Museum of Art in Jackson, Jeffrey Gibson: Like A Hammer, takes its title from a song written by Pete Seeger and Lee Hays in 1949.

The tune, “If I Had a Hammer,” was later made popular in the ‘60s by Peter, Paul, and Mary.

Like the song, Gibson’s art is a crowd pleaser; eye-catching colors, threaded beadwork,

compelling shapes. It’s made for the people. But it is layered, too, like any good populist anthem. Beneath the surface, there is revolution. A call for, as Gibson says in the exhibition catalogue, “building up and tearing down – envisioning something different and making it happen.”

Jeffrey Gibson was born in Colorado and grew up abroad – in Germany and South Korea and elsewhere – where his father worked for the U.S. Defense Department. He studied at the Art Institute of Chicago and the Royal College of Art, and now lives and works in Hudson, New York. But his roots are also in Mississippi, in Conehatta, where his grandparents farmed. He is a member of the Mississippi Band of Choctaw Indians and half Cherokee, and while Native identity and aesthetics have always been part of

Above left: Late Fragment (after Carver), 2012. Recycled painting, acrylic paint, steel studs, grommets, artificial sinew, glass beads, and agates; 84 x 110 in. Gift from Vicki and Kent Logan to the Collection of the Denver Art Museum. Photography courtesy of the Denver Art Museum. Above right: Freedom, 2013.

Repurposed tipi poles, rawhide lacing, artificial sinew, buffalo hide, acrylic paint, wool, glass and plastic beads, sterling silver, turquoise, and quartz; 21 x 9 1/2 x 5 1/2 ft. Gift from Vicki and Kent Logan to the Collection of the Denver Art Museum, 2013.73A-G. Image courtesy of Jeffrey Gibson Studio and Marc Straus Gallery, New York. Photograph by Glenn Castellano.

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Opposite from left: The Other, 2015. Repurposed wool army blanket, repurposed punching bag, glass beads, plastic beads, steel studs, artificial sinew, quartz crystals, copper cones, nylon fringe, steel, and acrylic paint; 73 × 16½ × 16½ in. Private collection, courtesy of Marc Straus Gallery, New York. Image courtesy of Jeffrey Gibson Studio and Roberts Projects, Los Angeles, California. Photograph by Peter Mauney.

People Like Us, 2014. Repurposed canvas punching bag, repurposed wool army blanket, glass beads, tin jingles, nylon fringe, and acrylic paint, tin cones, and steel; 65 x 14½ x 14½ in. Collection of Teresa and Lorenzo Fertitta. Image courtesy of Jeffrey Gibson Studio and Roberts Projects, Los Angeles, California.

Photograph by Peter Mauney.

Power, 2014. Repurposed canvas punching bag, glass beads, artificial sinew, quartz crystals, nylon fringe, acrylic paint, tin jingles, and steel; 72 x 14½ x 14½ in. Collection of Teresa and Lorenzo Fertitta. Image courtesy of Jeffrey Gibson Studio and Roberts Projects, Los Angeles, California. Photograph by Peter Mauney.

Top left: Untitled, Collection of Lisa and Stuart Ginsberg. Image courtesy of Jeffrey Gibson Studio and Roberts Projects, Los Angeles, California.

Photograph by Peter Mauney.

Bottom left: Make No Small Plans, 2017. Glass beads on acrylic wool and canvas over wood panel, steel studs; 40 × 30 in. Collection of Ian & Stacy Fleming, courtesy of Marc Straus Gallery, New York. Image courtesy of Jeffrey Gibson Studio and Roberts Projects, Los Angeles, California. Photograph by Peter Mauney.

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his makeup (and that of his artwork), Like A Hammer

T he M ississippi Museu m of A r t ha s developed a

explodes the presumption that any one label can define

relationship with Gibson: the artist conducted a residency

him – or any of us.

project in Jackson that will culminate in a video artwork in

His work pays homage to Native craft through materials

the months to come, and the Museum recently purchased

like rawhide, sterling silver, wool blankets, metal cones

one of his punching bags, Sharecropper (2015). Both

used in powwow regalia, beads, fringe, and sinew. But

were made possible with funds from the W.K. Kellogg

his contemporary art practice

Fou nd ation a s pa r t of the

goes further, coupling these

Museum’s Center for A rt &

materials with punching bags,

Public Exchange initiative.

ironing boards, and looking

Like A Hammer features

glasses. Tradition is a point

approximately 65 objects in a

of departure en route to new

variety of media made since

f ront ier s. Em bl a zoned on

2011. Wa ll ha ngings sha re

many of his works are song

space with large figurative

lyrics from his years in New

sculptures, a collection of his

York dance clubs, words from

trademark Everlast punching

Stevie Wonder (You Can Feel

bags, paintings, and video.

It All Over, 2015), Frankie

T he ex h ibition, orga n i zed

Valli, and Public Enemy. He

by the Denver Art Museum,

presents a quote from James

makes powerful statements

Baldwin (American History,

about mercurial identity and

2015) in nuanced beadwork,

begs the question: how can

recasting narratives of the

our stories change, grow, and

past for contempora r y

intermingle when we entrust

viewers who, because of the

them to a v isionar y teller?

irresistible presence of the

Gibson has a “unique ability

work, can’t look away.

to i ncor porate i nd i genous

“ T he Mu seu m a i m s to

aesthetics w ith non-native

present exhibitions that resonate on many levels for

influences to create something new without losing touch

many different viewers, and Like A Hammer does just

with the past,” says John P. Lukavic, associate curator of

that,” says Betsy Bradley, Director of the Mississippi

Native Arts at the Denver Art Museum.

Museum of Art. “The Museum is honored to be a part of

“Like A Hammer features works from one of the most

the artist’s Mississippi homecoming and excited for the

important periods of my career so far,” says Gibson. “The

conversations his work will inspire.”

exhibition begins with artworks that I made just after

Above: Our Freedom Is Worth More Than Our Pain, 2017. Repurposed punching bags, glass beads, artificial sinew, acrylic felt, steel, and brass; 114 × 71 × 42 in. Collection of Vicki and Kent Logan. Image courtesy of Jeffrey Gibson Studio and Roberts Projects, Los Angeles, California. Photograph by Peter Mauney. Opposite: Like A Hammer, 2014.

Elk hide, glass beads, artificial sinew, wool blanket, metal studs, steel, found pinewood block, and fur; 56 × 24 × 11 in. Collection of Tracy Richelle High and Roman Johnson, courtesy of Marc Straus Gallery, New York. Image courtesy of Jeffrey Gibson Studio and Roberts Projects, Los Angeles, California. Photograph by Peter Mauney.

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Cabaret Series@ Duling Hall • 7:30 pm Mon., Sept. 17 - “My Way” A Frank Sinatra Tribute Saturday, Nov. 10 - “The Hilarious World of Gilbert & Sullivan” Mon., January 21 -“Unforgettable” The Nat King Cole Centennial Mon., Feb. 11 -“The Truth About Love and Other Lies” Mon., Mar. 18 -“Feel the Earth Move” A Carol King Tribute

nearly giving up making art altogether due to feeling misunderstood as an artist and struggling to establish

The Hilarious World of

ILBERT

a personal language that describes my experience without compromising it. The objects, sculptures, and paintings I’ve made since 2011 document this journey of establishing my own forward-looking voice influenced by all that has come before me.”

Jeffrey Gibson is showing the art world that everything is both more complicated and more accessible than they

La Bohème • Thalia Mara Hall • April 27, 2019 • 7:30 p.m.

Tickets: www.MsOpera.org or 601.960.2300

might have believed. A punching bag can be transformed from an object of aggression to one of beauty. Mississippi can be one’s home, just as Germany and London and New York can be. We all struggle, we all succeed, we all exist in our own enigmatic particularity, and yet we’re all the same.

Jeffrey Gibson: Like A Hammer is on view at the Mississippi Museum of Art September 8, 2018 – January 27, 2019. Learn more at www.msmuseumart.org.

Julian Rankin is the Managing Director of the Center for Art & Public Exchange at the Mississippi Museum of Art.

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story by JULIAN RANKIN photography by RICH WINTER & COURTESY OF WREN & IVY

efore written language, humans

father, a competition caller. “He blew a duck call all

conversed with the wild. Hunters

the time,” remembers Raggio. When he’d be on the

mimicked the cadence of beasts they

phone with his childhood friends, Raggio would hear

might eat. Gatherers fashioned tools

the background melody of his father. Wah, wah, wah,

and made things grow. Fathers and sons, mothers and

wah. Blowing a duck call. “It was just part of our life.”

daughters, made community around the fire. The lessons

The father dressed his young son in his grown man’s

the land taught were elemental. So were the materials

canvas waders, the waist rolled down half a dozen

it provided: wood for carving, hides for tanning, alloys

folds and cinched with a braided rope so they would

for the forge. The things man made were lasting. Piggly

stay up. Boots five sizes too big, such that young

Wiggly can feed us now, and we spend as much time

Raggio would wear eight pairs of striped baseball

in airports as we do in the cypress swamp. Very few of

socks to make them fit. This was their American

us carry Bowie knives into the boardroom. The stakes

pastime. Their passport to the primeval flooded

have changed, but the wilderness still beckons.

timber sloughs - known as green timber - where they did their hunting.

CALL OF THE WILD

It took years of scouting, a hunt in itself, to learn

Josh Raggio of Raymond, Mississippi makes duck

these secret holes - where the canopy broke open and

calls. He inherited his duck-calling lungs from his

the ducks flooded in to feast on acorns. Standing in

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Josh Raggio, Raggio Custom Calls

two feet of twenty-degree water, the father and son pulled

Indonesia, where local mountain men ride out on horseback

out their calls. “The way he did it was old school,” Raggio

to source the choicest woodgrain.

says of his father. “Back then you had to do miles and miles

In the beginning, he hadn’t intended on selling them. He

of walking. There were no roads. They did it the hard way.

wanted to make one for his father, for his friends. “I wanted

Well, the only way, back then.”

to make one for myself to prove I could do it, and one for my

Doing it the hard way is what makes Raggio Custom

dad, and maybe a couple of buddies.” Now, he makes about

Calls special. It’s the idea that values and quality—the

two hundred calls a year, for clients that include Major League

type a father passes to a son—are resilient and inexorable.

Baseball players (turned from their wooden bats) and Dallas

Bulletproof and watertight. In the world of duck hunting,

Cowboys’ owner Jerry Jones (Arkansas Razorback-themed,

Raggio is a protector of these customs. He’s is a sinewy

with tones of white and red). On his shelf sit three calls made

thirty-seven. A good ol’ boy with tattoos: a duck call on

of African Blackwood with white sapwood veins. These are

his forearm, trees (“be well rooted”), and arrows (“aim

for himself, his father, and his young son.

straight”) among them. He’s the type of guy that belongs

“My niche is I still hand turn every call. I’m the only person

in the pages of Garden & Gun - which is fitting, since it was

that I know of in the country that does this full-time that

a mention as the 2014 Made in the South Awards winner

only hand-turns duck calls… Very traditional. No stickers,

that sent the business into overdrive.

no laser engravings. I’ve been recognized basically by the

Raggio makes calls from woods like African Blackwood

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shape of my call. And that’s how I wanted it.”

and Cocobolo - the same materials that compose high-

Last April, Seattle-based outdoor outfitters Filson messaged

end clarinets. Yellow Cedar is another staple. He’ll pay as

Raggio about his calls. He made them a set of twelve calls

much as a hundred dollars for a five-inch blank before he

for their flagship stores which sold out before they’d even

even begins to turn the wood. It comes from places like

shipped. There are more Filson calls in the works, packaged

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in hand-stitched tin cloth pouches that Raggio’s mother made out of an old pair of her son’s pants.

Not long ago, Raggio’s father was sick and needed a new liver. “He had a genetic disease, and we were going to lose him.” He was number twenty-one on the list at Ochner’s, regarded among the best in the country for liver transplants.

But the number wasn’t low enough. “He never would have made it to twenty-one,” Raggio recalls. Raggio posted about it on Instagram, and then he got a call. The man on the phone had met Raggio at a waterfowl banquet, and he was an admirer of his handiwork. “Hey man, I didn’t tell you what I did, but I’m an anesthesiologist… I’m actually duck hunting right now with my best friend, who is the head of the

My niche is I still hand turn every call. I’m the only person that I know of in the country that does this full-time that only hand-turns duck calls… Very traditional. No stickers, no laser engravings. I’ve been recognized basically by the shape of my call. And that’s how I wanted it.

liver transplant team at [University of Mississippi Medical Center]... He’d like to help out.” The Raggio family made the appointment. A few weeks later, Raggio’s father was on the list. A few weeks after that, his number was called and he got his liver. “That,” Raggio concludes, “could have been the reason I made my first duck call.”

Raggio is one man. He has no employees. He handwrites a letter to each customer that he includes with every call

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Terry Vandeventer, Vandeventer Knives

he ships. He still writes your address—no printed shipping labels. If you’re Raggio, why quit a steady corporate career and commit your days to making duck calls by hand? Well he loves it, for one. It’s not work for him. He believes, like all true outdoorsmen must, that the hunt is not just about the kill, it’s about the experience.

And then there’s his father. The man who taught him to call. The man who cinched the belt around Raggio’s oversized waders and took his son into the wild to learn about life and death. So that he might know what it means to truly live freely, whether that’s outside in the early-morning dark when the wind is biting and man and nature are one in the same; or inside, in the workshop, where one can be his own boss, where the nine-to-five is but an echo of memory, where he can carve into being his own path, in the form of a little woodwind instrument that fits in your pocket and makes mallards come.

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FORGED BLADE

“I always do fancy,” Vandeventer says, as he stacks varieties

Terry Vandeventer made his first blade when he was ten years

of steel atop one another, the first step in the forge-welding

old. He found a flat sheet of floppy scrap and, with a borrowed

process that creates the contrast and topography of Damascus.

hacksaw from his neighbors tool shed, cut the metal into a point.

As the different steels are stacked, heated, and hammered out,

Then he ground it on the sidewalk—scrape after scrape—until he

their molecular structures coalesce. Once they have become

had fashioned a blade. He took two pieces of wood for a handle,

blades, Vandeventer dips them in acid, and the magic happens.

drilled two holes, and melted lead fishing sinkers on the stove to

He has created nature-inspired feathered designs and

make his pins. And then he carried his homemade knife around

another he calls “ants.” The formulas for his patterns are

the neighborhood like a knight on the Crusades.

scrawled on his whiteboard like a physicist’s theories. “I

Now, Vandeventer makes his blades in his Byram,

know blue collar guys who have high school educations who

Mississippi shop with premium knife steel, a hammer,

can explain the molecular structure of knife steel,” he says.

a nd a forge that heats up to more tha n a thousa nd

“Nobody decorates their tools, but they do decorate knives.

degrees (and, when he’s preparing damascus steel, more

They’re that personal.”

than thirty-two hundred). He’s the only Master Smith

This is high art, but it’s grounded in the history of the

in Mississippi, designated by the American Bladesmith

common man. The knife is mankind’s most ubiquitous and

Society. He’s one of just one hundred eighteen such

important human tool.

Master Smiths in the world. The mustached man is also

“You can’t cut grain without a knife to feed yourself,” says

a respected herpetologist and snake handler who has

the knifemaker. “You can’t clean and butcher animals. You

spoken to over a million children in his career. “Being

can’t make clothing and leather goods without some kind

a natural historian and loving all things wild and crazy

of a cutting tool. Scissors are knives. You can’t do surgery

and out in the woods and jungles, I always had a knife

without a knife. It is the most important thing that’s ever

with me,” says Vandeventer.

been developed by the human animal.”

“They used to say Damascus steel was magic,” Vandeventer

Vandeventer drags the blade across his forearm, thick with

explains. “During the Crusades, the English saw their iron

muscle like a birch trunk, and the hair bows down and falls

swords cut in two by the patterned steel of the Muslim army.

away. It’s a standard test of a blade’s edge, and Vandeventer’s

It is, in fact, no stronger than a single variety of knife steel.

legs are missing whole patches. “I look like a girl. I’m always

But it is far more beautiful and mysterious.”

shaving my legs,” he jokes. “My wife laughs about it.”

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If there is a king of the jungle in the land of knives, it may be the Bowie. It’s a Mississippi knife, large and intimidating. Vandeventer has forged many of these blades, but none more important to him than the one he made for his stepson.

Vandeventer became a stepfather when the boy was twelve. For years, the boy’s biological father gifted him a knife every Christmas. Vandeventer, out of respect, never gave his stepson a blade of his own making. But at a family celebration after the young man graduated college, Vandeventer produced a box. His stepson opened it and was in awe.

Vandeventer took his stepson outside. “I never wanted to step on your dad’s toes,” Vandeventer told him. “I always wanted you to have a good relationship with your dad.”

You can’t cut grain without a knife to feed yourself. You can’t clean and butcher animals. You can’t make clothing and leather goods without some kind of a cutting tool. Scissors are knives.

You can’t do surgery without a knife. It is the most important thing that’s ever been developed by the human animal.

But at this moment, when the boy he raised had become a man, Vandeventer wanted to give him something that had meaning. It was a stunning Damascus Bowie knife, sharp and glistening, with a handle made from the rib-bone of the extinct animal, Steller’s Sea Cow, that swam in the waters of the Bering sea some two hundred and fifty years ago.

“That knife sits on his mantle in Rhode Island right now,” says Vandeventer. “And his seven month old baby will get that knife one day.”

HEIRLOOM GEAR B.C. Rogers of Wren & Ivy is on a quest to restore the balance between the utility and elegance of hunting gear.

The company that Rogers started and runs with his wife Amy honors traditional material with a contemporary consciousness. They’ve built upon waterfowl hunting staples like their blind bag, game strap, and shell belt with products suited for work and travel, like a duffel, a briefcase, and a garment bag. That balance, Rogers found, is “unusual. It’s more rare than I knew.”

Rogers grew up in a family that valued the outdoors.

He’s been duck hunting since he was seven, along with his father, mother, extended family, and friends. He went to school at Belmont University in Nashville and

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Amy and B.C. Rogers III, Wren & Ivy

managed the careers of musicians. When he returned home to Madison to run the family’s retail business, he stumbled upon his calling as a designer and entrepreneur.

He was looking for a shotgun case with a timeless feel that stood up to the demands of the field. “I’d rather have something pretty than plain,” says Rogers. “I couldn’t find what I was looking for. And I didn’t know you can’t make it yourself. So I did.”

He designed his first three prototypes in 2015 and traveled to Leon, Mex ico, renow ned for its leather manufacturers. He struck a deal for a small batch of goods, all made by hand, and the business was born in earnest in May 2016 when he launched Wren & Iv y’s first full collection. Buyers from forty-six states now own and use Wren & Ivy gear. “It’s not like you put raw materials in this end of the machine and a bag comes out the other end,” Rogers explains about the process. “It’s a pair of scissors and a sewing machine… The outside is material that could have been used a hundred and fifty years ago.” Waxed twill canvas. Vegetable-tanned bridle leather. Solid brass. The older it gets, he explains, the cooler it’s going to be. “Inside the bags you might find a ballistic nylon, ... a military-spec pack cloth that’s waterproof.” Wren & Ivy is built to last.

Wren & Ivy takes its name from Rogers’ young children, his daughter Wren and his son, B.C. Rogers IV (hence, “I”, “V”). The emotion he feels is on account of “being named after my grandfather and naming the company after my son. The company slogan is ‘leave a legacy.’

And I mean it.”

Wren & Ivy’s briefcase - the Randle Dispatch Case - is named for an intrepid Mississippi insurance salesman who traversed county roads during the time of infamous great flood of 1927. “You think your insurance guy was important? When the whole world becomes an ocean?”

Rogers asks rhetorically. The briefcase is an homage to these rugged histories. “What would these guys have wanted? What would that have looked like? Now, how can I take that add some things… that work for me or you?”

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The reason why you want it to last is because it’s that totem, whether it be a gun case, a duck strap, or a briefcase. It’s the thing that you had in all of those memories. It was the thing that was with you the whole time. That’s why I think people are drawn to items they can keep.

Those scratches and those wear marks become part of the story.

Rogers’ happy place is in the duck blind, he and his father side by side, decked out in gear, making calls. His sister and his brother-in-law and mother and wife are there, too, drinking hot chocolate. And all the dogs from over the years: Whiskey, Pistol, Monty, Brandy, Sister, Chip. Some people think the men go hunting to get away from the family. For B.C. Rogers, you go hunting to bring them together. “There’s this spiritual thing that happens when we get into the outdoors,” he says. “God created this place, and so many of us don’t ever go there.”

W hen you get B.C. Rogers talking about faith and family and the wild, the renaissance man becomes a Southern poet and preacher. These heirloom objects move him. Like duck calls move Josh Raggio and knives move Terry Vandeventer. They represent a primal connection to the mud from whence we came. The building blocks of who we are.

“Some of these things I say a lot,” says Rogers. “But just because I say something a lot doesn’t mean it’s less true.

Matter of fact. Because I say it a lot means its more true…

It’s not materialistic. It’s not about that... The reason why you want it to last is because it’s that totem, whether it be a gun case, a duck strap, or a briefcase. It’s the thing that you had in all of those memories. It was the thing that was with you the whole time. That’s why I think people

B.C. Rogers III and his daughter, Wren.

are drawn to items they can keep. Those scratches and those wear marks become part of the story.”

EVENT DETAILS

A WILD GAME COOKING EVENT

December 1st at 1:00-3:00pm

Sponsored by Seafood R’evolution in Ridgeland and hosted by award winning chefs, John D. Folse and Rick Tramonto, this cooking demonstration event is inspired by the book After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery by Chef John D. Folse.

Includes 5-6 menu items from the book that are prepared fresh and served to attending guests.

After the Hunt explores man’s development from the caves where he first fashioned tools and traps to the cultivation of his gluttonous taste for wild game and grand banquets.

Special guests B.C. Rogers of Wren & Ivy and Josh Raggio of Raggio Custom Calls will be on hand to showcase their products and share the experiences that drove them to develop handmade hunting gear and accessories.

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Attendees will also receive a packet of the recipes demonstrated during the event.

This educational experience is $75 per person and includes a tasting of each dish (including wine and a featured cocktail). In addition, copies of After the Hunt will be available for purchase and may be personalized and autographed following the demonstration.

For reservations call Seafood R’evolution at 601.853.3474.

Grilled Creole Wild Boar Tenderloin

Grilled Honey And Chile-Glazed Duck Breast

PREP TIME: 30 MINUTES MAKES 6 SERVINGS

PREP TIME: 1 HOUR MAKES 4 SERVINGS

INGREDIENTS 3 pounds wild boar tenderloin, trimmed and cut into 1-inch thick slices Kosher salt and ground black pepper to taste Granulated garlic to taste ¼ cup olive oil 2 medium onions, sliced 1 tsp minced garlic ½ tsp dried thyme ½ tsp dried basil ½ tsp dried oregano ½ tsp mustard seed ¼ tsp cayenne pepper 2 green bell peppers, julienned 2 red bell peppers, julienned 1 cup diced tomatoes 1 ¼ cups demi-glace (see recipe) 4 tbsps unsalted butter 3 tbsps peanut oil

INGREDIENTS 4 duck breasts ½ cup honey 1 poblano chile pepper, seeded and julienned 1 ancho chile pepper, chopped 3 tbsps olive oil 6 cloves garlic, slivered ¼ cup sherry wine vinegar Salt and freshly ground black pepper to taste Granulated garlic to taste Cumin seed to taste Honey and chile sauce (see recipe on our website at www.vervesouth.com/recipes) Fresh cilantro leaves for garnish

Directions: Place pieces of boar between 2 layers of plastic wrap and gently pound to ½ inch thick. Season the meat to taste using salt, pepper, granulated garlic, then set aside. In a large skillet, heat olive oil over medium-high heat and saute onions until lightly browned.

Add minced garlic, thyme, basil, oregano, mustard, and cayenne and cook 5 minutes. Add bell peppers and cook until tender. Add tomatoes, demi-glace and butter, stirring constantly until butter is incorporated.

Season to taste with salt, pepper, and granulated garlic.

Remove from heat and keep warm. In a cast iron skillet, heat peanut oil over medium-high heat. Add seasoned tenderloins, 4-6 at a time, and sear meat for 3-4 minutes or until done, turning once. Remove from heat and keep warm. To serve, place 2 pieces of wild boar on each plate and cover with sauce.

Directions: Prepare a fire in a charcoal grill. In a small saucepan, heat olive oil over medium heat. Add slivered garlic and chiles and saute 2-3 minutes. Add vinegar and reduce volume by half. Add honey and remove from heat. Let rest 20 minutes to infuse flavors. Return sauce to stovetop over medium heat. Heat through then strain sauce into a clean bowl. Season to taste using salt and pepper then set aside. Season duck with salt, pepper, granulated garlic and cumin. Grill, skin side down, for 5-7 minutes. Baste with glaze, turn and grill 2-3 minutes or until done. Slice duck breasts on the bias. Spoon honey and chile sauce onto individual serving plates.

Arrange duck slices on top of sauce and garnish with fresh cilantro.

These recipes are featured in the book After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery by Chef John D. Folse.

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HAUNTED BY HISTORY A DAY W I T H V I C K S B U R G ’ S G H O S T S story by LISA KROGER photography by RICH WINTER

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VERVE Fall 2018

V

icksburg has been called “the most haunted small town in America.”

Of course, that title is highly contested as places like Salem, Massachusetts, up north and New Orleans just down the river fight to reign supreme. But anyone who has ever stepped foot in Vicksburg can tell you that this small town is special.

Vicksburg today is a typical small town with sprawling views of

the Mississippi River. The quaint downtown, with its buildings from another time and picture-perfect storefronts, is ideal for walking. There, you’ll find some unique spots, like the Biedenharn Coca-Cola Museum and Yesterday’s Children, the doll and toy museum just across the street. Not many people realize that Coca-Cola, while based in Atlanta, Georgia, was first bottled in Vicksburg. The Biedenharn, of course, offers history on all things Coca-Cola, but it’s also the perfect spot for a mid-exploration treat. Stop by for ice cream or an old-fashioned fountain Coke—or combine the two in a Coke float, for a taste that’s right out of the past.

The Vicksburg of yesteryear wasn’t always as quaint. It’s a town that has a heavy past, one that’s still very much alive, depending on whom you ask.

Morgan Gates is a retired history teacher and author of A Walk on the Dark Side.

His love of Vicksburg and its history led him to become a tour guide. He gives almost daily tours, both walking and driving, of the city he loves, telling the stories of the people who made this city. Gates is a lifelong resident of Vicksburg, born on Halloween, and given, as he calls it, “a predisposition to the spooky.” He has been giving tours Opposite top: McRaven Home pioneer kitchen. Opposite bottom and above right: Biedenharn Coca-Cola Museum. Top left: Downtown Vicksburg, Mississippi.

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Clockwise from top left: Cedar Hill Cemetary, Confederate graves, original section of McRaven Home dating back to 1797, Duff Geen Mansion. Opposite from left: Vicksburg Historian Morgan Gates, unexploded cannon ball from Vicksburge siege with McNutt House in the background, and Anchuca.

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VERVE Fall 2018

of the spookier places in Vicksburg, which has led to some

the town. Vicksburg was a turning point in the Civil War

notoriety, including guest spots on TV shows like Ghost

and the place of a 47-day siege, resulting in a massive food

Adventurers and Haunted Towns.

shortage. A yellow fever epidemic of plague-level proportion

Gates gives four tours including a haunted venue tour,

in 1878 decimated the population. Before the white settlers

a ghost walk, and two historic Vicksburg city tours. The

even arrived, the Native Americans of the area had to fight

venue tour is a driving tour that covers five haunted areas of

an outbreak of small pox. But in each of these stories is also

town and provides background on the history and haunts of

a legacy of triumph, of people fighting immense odds and

Vicksburg. The ghost walk covers eleven blocks and provides

winning, and that is what inspires a man like Morgan Gates

ghost stories at a leisurely pace, while the two historic

to continue working to make sure the history of Vicksburg

Vicksburg city tours offer options to explore historic areas

is told. As Gates tells visitors, “The history is the reason the

of the city or Cedar Hill/Soldiers Rest Cemetary by vehicle

ghost stories are here.”

with some light walking. All tours may be booked online through his website, www.hauntedvicksburg.com.

Among the tourist draws to Vicksburg are the historic homes, like Anchuca and the Baer House, both of which are

Gates isn’t a ghost hunter—something he makes clear.

open for tours, but one home in particular stands out. The

Instead, he considers himself a “collector of interesting

McRaven Home, which has been called “Mississippi’s most

stories,” and Vicksburg is brimming with tales. Gates’s

haunted home,” boasts three distinctive time periods, and

tours take visitors past many of the historic homes, and he

each one has been remarkably preserved, allowing visitors

has a story to match each one. There’s the McNutt House,

the experience of walking back through time. The front of

the home of Mississippi’s twelfth governor, Alexander G.

the home is the latest addition, built in 1849 in the popular

McNutt. Legend there tells of confederate soldiers buried in

Greek Revival style. But step through the parlor and dining

the backyard and the ghostly specter of the “little girl in the

room, and you will find yourself in 1836 when the second

blue dress.” Walking by the Duff Green Mansion or past the

addition to the home was built. Built in 1797, the original

older buildings of Washington Street, you may hear stories

portion of the home was a simple two story dwelling belonging

about the outlaws on the Natchez Trace. When you pass the

to notorious criminal Andrew Glass, who was known for

Cedar Hill Cemetery, you may hear about the tragic past of

robbing and murdering unsuspecting travelers on the Natchez

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THE MAD BAKER

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THE TOMATO PLACE

Trace. According to local legend, Glass returned home one

telling the ghost stories, which she says are all “authentic”

night after being shot and had his wife “finish him off” so he

and grounded in the documented history of the home. Her

wouldn’t be hung. With such a long and rich history, McRaven

enthusiasm is infectious, which fits McRaven, because the

boasts it is home to more than twelve ghosts, all of which

home maintains a cheerful presence, despite its tragic past.

are named, that are said to be active at any given time, day

Ghost lovers or history hunters will find more than enough

or night. There’s a little boy who makes childish mischief by

to keep them engaged while in the McRaven house, and the

turning lights on and off. There’s Mary Elizabeth, a mother

tour guides are knowledgeable and able to tailor tours based

who lost her life just two weeks after giving birth in the house,

upon the guests’ interests, which means the tour is family

and who’s said to sit on her bed, which is still upstairs for

friendly. Tour times and tickets are available on the home’s

visitors to see. Sometimes, she’ll open and close her dresser

website, www.mcraventourhome.com. For those seeking a

cabinet. Some visitors (myself included) have even smelled the

more up-close and personal encounter with the ghosts, the

lingering scent of cinnamon and clove in the pioneer kitchen.

home offers Paranormal Investigations and Ghosts Hunt

Evidence of a ghost? Who knows, but one thing is for sure:

at night. These special events are usually offered monthly,

the home has ample fodder for the history lover’s imagination.

though those usually increase in frequency during the

The home holds museum-quality antiques, some original to

month of October.

the house, along with stories from the home’s past, such as

If you’d rather hunt down a good meal than the ghosts of

when the house served as a Confederate campsite and field

the town, Vicksburg will not disappoint. For breakfast, try

hospital during the Civil War. Manager Brittany Evans loves

The Mad Baker, where you can get omelets and grits or a

VERVE Fall 2018

Play. Stay. Repeat.

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massive jumbo cinnamon roll. This downtown restaurant is also great for a sweet bite. They bake cookies, cupcakes, and individual cheesecakes or bread puddings. It’s a perfect ending after lunch (or have a cupcake for breakfast—no one’s judging!). For lunch, you can’t go wrong with The Tomato Place, just a short drive from downtown. The restaurant is tucked behind an old-fashioned roadside fruit stand. You can buy fresh produce—or enjoy one of

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the best Fried Green Tomato BLT sandwiches around.

It’s made with farm-fresh fried green tomatoes, velvety, juicy, crimson-fleshed ones, that pair perfectly with the thick strips of bacon and mayonnaise. Finish it off with a glass-bottled Coke. For dinner, head back downtown to 10 South Rooftop Bar & Grill and enjoy a signature cocktail and a steak on the rooftop.

Vicksburg has a little something for everyone. Explore the town and you’ll find a rich history and a delicious food scene—and maybe even a ghost or two.

1046 Warrenton Road, Vicksburg, MS 39180 riverwalkvicksburg.com • 601-634-0100 Must be 21 or older. Management reserves all rights.

Gambling problem? Call 1-888-777-9696. ©2018 Riverwalk Casino • Hotel. All rights reserved.

VERVESOUTH.COM

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Tailgating Envy 1. NOSTALGIA HOMECRAFT BEER GROWLER COOLING SYSTEM Serve 5-liters of refreshing craft beer straight from the tap!

Includes keg growler, or use any standard pressurized or non-pressurized mini keg.

Under $150 | Walmart

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VERVE Fall 2018

2. CHAHEATI ALL-SEASON HEATED CHAIR This foldable chair is heated by a compact lithium-ion rechargeable battery with 4 heat settings. Under $110 | Dick’s Sporting Goods 3. AMERICAN ORIGINALS ELECTRIC HEATED DIP AND CHIP TRAY Keep dips warm with a removable 21-ounce ceramic dip bowl with plastic melamine chip tray.

Under $35 | Amazon.com

4. COFFEEBOXX COFFEE MAKER This single serve coffee maker is the only brewer with a ruggedized construction. Works with any K-Cup pack and is loaded with the newest features. Under $200 | The Home Depot 5. BUCCANEER GRILL TAILGATE COOLER Incorporates a barbecue grill, three-piece barbecue tool set, and cooler into one convenient unit. Under $130 | Bed Bath & Beyond

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6. TAILGATERZ TAILGATING TAVERN This folding cart features hanging organizers and shelves that offer internal storage, including room for a cooler. Under $80 | Target 7. REFLEX PORTABLE RECLINING COUCH This travel couch features four backrest positions and folds in half for easy transport. Made of high density, 3 inch thick foam. Under $120 | The Home Depot

8. KELLY WYNNE BYOB BACKPACK This bag complies with the NFL/NCAA and other sports stadium/event venue handbag regulations requiring a clear bag or a 4.5” x 6.5” handbag. Under $250 | KellyWynne.com 9. GREAT PLATE FOOD & BEVERAGE PLATE The ultimate solution to easily balancing food and beverage with one hand.

Includes 6 plates. Under $16 | Amazon.com

10. BREKX PARTY COOLER This durable 54-quart stainless steel cooler features two water-resistant bluetooth speakers. Under $185 | BREKX.com 11. WONDERBAG This insulating bag continues to cook boiling hot food for up to 12 hours without the use of additional electricity or fuel. Under $40 | TheWonderbagShop.com

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12. BLACKSTONE 28” GRIDDLE COOKING STATION With a sturdy, cold-rolled steel griddle cooking surface, this griddle has 2 independently-controlled burners and push-button ignition. Also folds for transport.

Under $200 | Dick’s Sporting Goods

14. TAILGATOR GAS POWERED BLENDER Fire up the 24cc two-stroke engine and watch the smiles among your fellow tailgaters! Includes a 48-oz lightweight pitcher and carrying case.

Under $360 | AmericanTailgater.com

16. PICNIC TIME’S PORTABLE ALUMINUM PICNIC TABLE This folding design features a formica table top and polypropylene seats framed in lightweight aluminum.

Weight capacity is 250 lbs. per seat.

Under $135 | PicnicTime.com

13. PRODYNE APPETIZERS-ON-ICE REVOLVING TRAY Tray keeps appetizers chilled over a bed of ice. Includes lids to keep the cold in and the bugs out. Under $30 | Walmart

15. CRAZY COOLER - MOTORIZED COOLER This mobile cooler features a 49CC, 4-stroke engine with all-terrain wheels and 48-liter locking cooler. Under $1,100 | Amazon

17. MR. HEATER 9000-BTU PORTABLE RADIANT PROPANE HEATER This 9000 BTU heater features a swivel regulator and single control with two heat settings. Under $80 | Lowe’s

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20. FINAL TOUCH BEVERAGE BIN This 12.7-quart bin is made of silicone and features comfortable double handles and a collapsible design. Under $50 | The Everyday Gourmet

22. PICNIC TIME FUSION CHAIR Folding chair features an insulated cooler bag on the arm and a fold-out table with underside storage shelves. Under $150 | Kohl’s

21. TACTICAL FOLDING BBQ FORK WITH BOTTLE OPENER Constructed of stainless steel, the fork folds into the handles and includes a built in bottle opener and locking mechanism. Under $14 | Amazon.com

23. PIZZERIA PRONTO OUTDOOR PIZZA OVEN This portable, propane-fueled pizza oven bakes flawless pizzas with bubbly toppings and a crisp crust in just five minutes. Under $300 | The Everyday Gourmet

24. ICYBREEZE BLIZZARD PORTABLE AIR CONDITIONER & COOLER Features a 3-speed fan with currents up to 25 mph to keep you cool. The cooler’s 38-quart capacity keeps up to 49 cans ice cold.

Under $395 | Academy Sports & Outdoor

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CATERING GUIDE Whether you’re picking up a meal for your family, organizing a tailgating party, or planning for the holidays, a good caterer can be a life saver. These area caterers offer delicious menu items for every occasion.

— Happy Eating! —

All the delicious food on this page courtesy of Bless This Food Catering. From tailgating parties to baby showers, Teresa and her team deliver tasty dishes with a homemade touch.

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...................... SOUTHERN CASSEROLES | FROZEN PICK-UPS......................

Bless This Food Catering 154 Jackson St, Flora, 601.951.1426 www.blessthisfoodcatering.com

Bless This Food Catering 1 Corinthians 10:31

Specializing in frozen, pre-prepared meals for busy, hard-working mothers with tight schedules or just wanting a break from a night in the kitchen, Bless This Food Catering is equipped to handle all of your catering needs, including weddings, baby showers, holiday dinners, and more! Real southern food cooked right here at home, prepared for busy families on the go! Please allow a 48-hour window for deliveries and pick-ups. ....................................... PIZZA | PASTA | ITALIAN.......................................

Bravo!

4500 I-55 Frontage Rd, Highland Village Ste 244, Jackson, 601.982.8111 www.bravobuzz.com/menus/#catering No matter the occassion, Bravo! catering has the delicious food you need to please any crowd. From antipasto options featuring a variety of grilled meats, roasted vegetables, cheeses, and fresh baked bread to sandwich platters with pork, basil pesto-chicken salad, and even vegetarian sandwiches, Bravo! has you covered. But that’s not all. Bravo! also offers salad bowls, 8 different pastas by the gallon, desserts, and beverages too!

Sal & Mookies 565 Taylor St, Jackson, 601.368.1919 www.salandmookies.com Catering Sal & Mookie’s is fun – wherever you are! Whether you need in-house or off-premise catering, we can handle a small affair of 10 up to a large group of 150 people. Need to bring in a cake or decorations to make your occassion special? No problem. We offer buffet options on or off the menu including appetizers, pastas, sandwiches, salads, pizzas, drinks, desserts, trays & box lunches, delivery & setup. .................................... BREAKFAST | SANDWICHES.....................................

Broad Street Bakery & Cafe 4465 Interstate 55 N., Suite 101, 601.362.2900 www.broadstreetbakery.com Holding a meeting, planning a party. or celebrating a win with the team?

Call the catering crew at Broad Street and take “Find Great Food” off your crowded To Do list! Whether your planning a breakfast or looking for a great lunch, we’ve got you covered from beverages and sticky buns to sandwiches, wrap trays, and handmade box lunches packed with salads, sandwiches, and our signature cookies! ................................... SEAFOOD | POBOYS | TACOS...................................

Seafood Revolution 1000 Highland Colony Pkwy Ste 9015, Ridgeland, 601.853.3474 www.seafoodrevolution.com The catering team at Seafood R’evolution is available to orchestrate off-site events including banquets, wedding receptions, family reunions, Christmas parties, corporate seminars and retreats, meetings and board luncheons.

Catering menus are available, or custom menus can be designed. Select the catering team that successfully executes flawless events, time and again, guaranteeing elegance, hospitality and the fine food for which they are known.

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.... SOUTHERN CASSEROLES | FROZEN PICK-UPS.....

.................... BAKERY | SWEET TREATS....................

Char

Campbell’s Bakery

4500 I-55 N, Ste 142, 601.956.9562 www.charrestaurant.com

3013 N State St, 601.362.4628 123 Jones St, Madison, 769.300.2790 www.campbellsbakery.ms

Cookin’ Up a Storm 1491 Canton Mart Rd, 601.957.1166 www.cookinupastorm.kitchen

Fannin Mart 5419 MS-25, Flowood, 601.992.0411 160 Weisenberger Rd, Madison, 769.300.2493

Fresh Market Cafe 1877 Spillway Rd, Brandon, 601.919.8636 www.jackiesinternational.com/fresh-market-cafe

The Gathering 106 Livingston Church Rd, Flora, 601.667.4282 www.livingstonmercantile.com

Georgia Blue 111 Colony Crossing Way, Ste 130, Madison, 601.898.3330 223 Ridge Way, Flowood, 601.919.1900 www.georgiablue.net

Grant’s Kitchen 3820 Flowood Dr, Flowood, 601.665.4764 www.grantskitchen.com

Local 463 1000 Highland Colony Pkwy, Ste 5002, Ridgeland, 601.707.7684 www.local463.com

Olivia’s Food Emporium 820 Hwy 51, Madison, 601.898.8333 www.oliviasfoodemporium.com

Primos Cafe 2323 Lakeland Dr, Flowood, 601.936.3701 515 Lake Harbour Dr, Ridgeland, 601.898.3600 201 Baptist Dr, Madison, 601.853.3350 www.primoscafe.com

Sugar Magnolia Takery 5417 Hwy 25, Flowood, 601.992.8110 www.sugarmagnoliatakery.com

Walker’s Drive In 3016 N State St, Jackson, 601.982.2633 www.walkersdrivein.com

McClain - The Takery 874 Holly Bush Rd, Brandon, 601.829.1101 www.mcclain.ms/the-takery

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For Heaven’s Cakes 4950 Old Canton Rd, Jackson, 601.991.2253 Facebook - For Heaven’s Cakes & Catering

McClain - The Bakery 874 Holly Bush Rd, Brandon, 601.829.1101 www.mcclain.ms/the-bakery

Nandy’s Candy 1220 E Northside Dr, Ste 380, 601.362.9553 www.nandyscandy.com .... HOLIDAY MENU | TAILGATING | PARTY PACKS....

Crazy Cat Eat Up 1491 Canton Mart Rd, Ste 12, 601.957.1441 www.crazycatbakers.com

The Feathered Cow 1040 Spillway Cir, Brandon, 601.605.0414 www.featheredcow.com

The Manship Wood Fired Kitchen 1200 N State St, Jackson, 601.398.4562 www.themanshipjackson.com

McDade’s Market 1220 E Northside Dr, Ste 330, Jackson, 601.366.8486 904 E Fortification St, Jackson, 601.355.9668 653 Duling Ave, Jackson, 601.366.5273

Parlor Market 115 W Capitol St, 601.360.0090 www.parlormarket.com

The Strawberry Cafe 107 Depot Dr, Madison, 601.856.3822 www.strawberrycafemadison.com

Table 100 100 Ridge Way, Flowood, 601.933.2720 www.tableonehundred.com .....................PIZZA | PASTA | ITALIAN.....................

Angelo’s 128 Weisenberger Rd, Madison, 601.898.1070 w.singlepage.com/angelos-485/menu

Your Pie 340 Calhoun Pkwy, Ste A, Canton, 601.407.6400 www.yourpie.com

Bless This Food Catering 1 Corinthians 10:31

We’ll Make Your Next Event One To Remember.

Whether you’re planning a meal at home, a family celebration, wedding, banquet, or business event, we cater events of any size or budget.

Holiday catering menu available october 15tH

601.951.1426

Please allow a minimum of 48 hours after order for free delivery.

Convenient online ordering at www.blessthisfoodcatering.com

..................... BUTCHERS | BARBECUE.....................

................. SEAFOOD | POBOYS | TACOS..................

Dave’s BBB

Babalu

970 High St, Jackson, 601.500.7222

622 Duling Ave, Jackson, 601.366.5757 www.eatbabalu.com

The Flora Butcher 4843 E Main St, Flora, 601.509.2498 www.theflorabutcher.com

.................. BREAKFAST | SANDWICHES...................

Logan Farms

100 Mannsdale Park Dr, Madison, 601.856.4377 4500 I-55 N, Ste 145, Jackson, 769.251.1892 www.thebeaglebagelcafe.com

1220 E Northside Dr, Ste 250, Jackson, 601.366.4267 www.jackson.loganfarms.com

McClain - The Butcher Shop 874 Holly Bush Rd, Brandon, 601.829.1101 www.mcclain.ms/the-butcher-shop

The Beagle Bagel Cafe

La Brioche Patisserie 2906 N State Street, 601.988.2299 www.labriochems.com ................ MULTI-RESTAURANT CATERING................

The Pig & Pint

Mangia Bene Catering - Bravo!, Broad Street

3139 N State St, 601.326.6070 www.pigandpint.com

Bakery, Sal & Mookies 4465 I-55 #101, Jackson, 601.362.0567 www.broadstreetbakery.mangiabenejxn.com

Remington-Lott Farms 1716 Hwy 51, Madison, 601.882.4841 www.remingtonlottfarms.com

4Top Catering - Char, Amerigo, Sombra, Anjou, Saltine 4500 I-55 N, Jackson, 601.942.4999 www.4topcatering.com

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Throw a spook-tacular Halloween party with the help of 10 hair-raising recipes sure to provide both adults and little goblins a spine-tingling celebration they’ll never forget. food styling by AMY & DREW WINTER

photography by RICH WINTER

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Owl Cake Pops

Candy Corn Gelatin Cups

INGREDIENTS Box of Chocolate Cake Mix or Brownie Mix Chocolate Frosting Cake Pop Sticks Chocolate Candy Coating Styrofoam block Candy eyes Sunflower Seeds Gold Candy Stars Sliced Almonds Chocolate Morsels

INGREDIENTS 1 Box Lemon (Yellow) Gelatin 1 Box Orange Gelatin Can of Whipped Cream Sprinkles to Garnish

Directions: Prepare the cake or brownie mix according to directions. Once cool, break brownies or cake into pieces. Mix in just enough frosting to form the brownies or cake into balls. Place in the refrigerator for 30 minutes. Heat candy coating.

Dip a stick into the coating to coat and place in a cake pop. Dip the cake pop into the candy coating.

Press stick into styrofoam block. Place some of the frosting in a plastic bag. Cut the corner off the bag and pipe frosting onto the cake pop to affix candy eyes, sunflower seeds (beak), gold stars (feet), sliced almonds for wings, and chocolate morsels for ears.

Edible Worms INGREDIENTS 2 pkg 3 oz lime jello 2 pkg unflavored gelatin (extra firmness) 3 c boiling water green food coloring (optional) 200 flexible straws (or enough to fill your container) 1 Tall Container (Glass Jar or Half Gallon Milk Carton)

Directions: Combine gelatin in bowl and add boiling water. Add green food coloring, as desired, to create depth of color. Extend straws (pull out the bendable part) and put them in the container. Straws must fit tightly so the jello stays in the straws. You can also use a rubber band to keep the straws together. Pour the gelatin into the straws and refrigerate until firm.

Remove the container from the refrigerator and let sit at room temperature for 20 minutes. Remove the straws from the container and squeeze out over a bowl.

Directions: Prepare lemon jello per package instructions. Fill the containers halfway and allow to set in the refrigerator. Once the lemon jello is firm and fully set, prepare the orange jello and fill containers.

Once the orange jello is fully set, garnish with whipped cream and sprinkles.

Witch Fingers INGREDIENTS Large Pretzel Rods Green Candy Coating Sliced Almonds Tube of Cake Decorating Black Gel Toothpicks Wax Paper

Directions: Break pretzel rods in half. Prepare candy coating according to instructions. Dip pretzel rod in candy coating and set on wax paper. Using a toothpick, create knuckles. Affix a sliced almond for the fingernail.

Use black gel to cover the sliced almond.

Frankenstein Punch INGREDIENTS 24 oz (2 cans) frozen pineapple orange juice 96 oz (8 cans) club soda 8 drops blue food coloring

3 lbs. dry ice - available at Jackson Ice Company.

Tools You’ll Need: Libbey 6 Piece Chemistry Bar Mixologist Set available for $30 at Bed Bath & Beyond Punch Bowl Directions: Blend juice, club soda, and food coloring in punch bowl and add dry ice when the guests arrive for foggy fun.

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Candy Bats

Chocolate Acorns

INGREDIENTS Miniature Reese’s Cups Oreo Chocolate Sandwich Cookies Frosting Candy eyes

INGREDIENTS Small Peanut Butter Crackers Hershey’s Kisses Chocolate Morsels Chocolate Frosting Wax Paper

Directions: Remove the wrappers from the Reese’s cups. Separate all of the cookie pieces and use a serrated knife to saw the cookies in half. Place some of the frosting in a plastic bag. Cut the corner off the bag and pipe frosting onto the back of the broken cookie pieces so they will stick to either side of a Reese’s cup to make wings. Using frosting on the back of the edible eyes, secure on top of the center of the Reese’s cup.

Directions: Remove the foil wrapping from the Hershey’s kisses. Place some of the frosting in a plastic bag. Cut the corner off the bag and pipe frosting onto one of the peanut butter crackers. Place a Hershey’s kiss onto the frosting to create part of the acorn. Pipe frosting to the other side of the cracker and affix a chocolate morsel. Allow to dry on wax paper.

Bloody Zombie Rum Cocktail

Fall Snack Mix

INGREDIENTS 1 oz (2 tablespoons) white rum 1 oz (2 tablespoons) golden rum 1 oz (2 tablespoons) dark rum 1 oz (2 tablespoons) blood orange liqueur ½ oz (1 tablespoon) 151-proof rum, optional 2 oz (¼ cup/60 ml) fresh squeezed blood orange juice or fresh squeezed orange juice 1½ oz (3 tablespoons) 100% pure cranberry juice ½ oz (1 tablespoon) fresh squeezed lemon juice ½ oz (1 tablespoon) fresh squeezed lime juice ¼ oz (7.5 ml) pomegranate juice ¼ oz (7.5 ml) agave nectar, optional

INGREDIENTS Use your favorite mix of ingredients to create the snack mix. We used Cracker Jack, Raisinets, Cheeseflavored crackers, and pistachios.

Tools You’ll Need: Skull jar with lid & straw | $5, Michael’s Cocktail shaker with strainer

Directions: Preheat oven to 375 degrees. Place bread on a baking sheet. Spread pesto on flat bread. Use pepperoni to make mummy eyes. Slice cheese into strips and lay across the bread to look like a mummy.

Keep space in between the strips of cheese since the cheese will spread when it melts. Bake for about 10 min.or until desired heat is reached.

Directions: Fill cocktail shaker with ice. Add remaining cocktail ingredients, with the exception of the 151-proof rum, and shake vigorously, about 20 seconds. Strain into chilled cocktail glass with ice. If desired, float the 151-proof rum on top and serve.

Mummy Pizzas INGREDIENTS Flat bread Pesto Mini Pepperonis Provolone cheese slices

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story by SUNNY HOLLIDAY

photography by RICH WINTER

Decorating your home this season can become a tiresome process if you rely on the traditional color schemes and ideas of the past. By choosing natural colors and textures while throwing in something unexpected, you’ll create a welcoming place at the table for all guests.

Interior Designer, Sunny Holliday, shares her tips for a cozy fall decorating transformation.

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VERVE Fall 2018

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REUSE ITEMS YOU ALREADY OWN

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USE MIXED MATERIALS & METALS

Strive to achieve a space where everyone feels welcome and comfortable. Before you go out and purchase anything, take a look around your home to see if there’s anything you can use in a different way, or anything that can be painted to update the look.

Incorporate mixed materials and metals to add depth and texture. Popular fall colors are blush, matte black, gold and amber.

“I found a way to incorporate the colors by adding the blush napkins with gold leaf napkin rings. Black is brought in through the silverware. The table runner and placemats bring in a nice, golden tone,” states Holliday.

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AVOID THE TYPICAL ITEMS IN THE FALL AISLE | Think outside the box, and look to nature for inspiration.

Try to avoid the typical fall aisles in order to gain pieces that can be used later down the road. The succulent floral arrangements can be used throughout the season. The earthy pots are also very versatile.

SET THE MOOD WITH TABLE LIGHTING | Ambiance is everything! LED battery operated twinkle lights and candles set the mood. However, don’t overcrowd the table. Make sure

you can see across the table when hosting a dinner.

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ADD NATURAL COLORS & TEXTURES | Transition the seating area by adding a pillow with natural textures, oversized florals or velvet to make the space feel warm and cozy. A wool textured throw makes all the difference, too.

OFFER A BIG WELCOME | The front door mat welcomes you in with texture and pattern. Always go bigger with your door mat. These two mats are layered to add a welcoming feel with the texture and pattern.

INVEST IN A HIGH QUALITY WREATH | Investing in a quality wreath is worth the money! Make sure to purchase one that fits the scale of your door. This wreath is 30” in diameter.

Changing the ribbon is a simple way to change the look throughout the seasons.

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USE PUMPKINS SPARINGLY | Pumpkins are fun

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KEEP IT LOOSE & ORGANIC | Approaching the space

Residential & CommeRCial

inteRioR design

and festive, but keep in mind they only last a few months.

Incorporate pumpkins sporadically, and invest in a the wreath!

with an organic style will always feel warm and inviting!

601.540.3511 s u n n y h o l l i d ay d e s i g n .c o m

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VERVE Fall 2018

HOT SPR INGS

S E R V E S U P N AT U R A L W O N D E R S story by RICH WINTER

photography courtesy VISIT HOT SPRINGS & GARVAN WOODLAND GARDENS

I

t was named “Valley of the Vapors” by Native

its major natural resource, the thermal mineral

American Tribes who believed the hot spring

waters. Established before the concept of a national

waters possessed healing properties long

park existed, it was the first time that land had been

before it became a popular destination for

set aside by the federal government to preserve its

vacationers and those seeking health remedies.

use as an area for recreation.

Today, Hot Springs, Arkansas offers visitors an

Decades later, the popularity of the springs

inviting array of outdoor activities and spa services

transformed an area adjacent to the reserve from

that originally sprung from the beautiful natural

a frontier town to an elegant spa city featuring a

resources that made the area famous.

prominent row of Victorian-style bathhouses that

In 1832, the region became known as Hot Springs

still line Central Avenue today.

Reservation when President Andrew Jackson

In the early 1900s, the city’s seclusion and scenery

designated the area a reservation in order to protect

even gained the attention of notorious mobsters

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and legendary baseball players who would visit the city

glass walls, multiple skylights, and impressive flagstone

seasonally to relax and enjoy the amenities of the hotels

floors. Designed by Maurice Jennings and David McKee,

and nightlife.

the brilliantly designed structure stands nearly six stories tall and complements the surrounding wooded

AMONG THE WORLD’S MOST COLORFUL

landscape with an intricate, open-beam bracing system

Nestled in the picturesque Ouachita Mountains and

and massive pine columns.

located on a peninsula of Lake Hamilton, Garvan Woodland Gardens is surrounded by 4 1/2 miles of wooded shoreline.

MID-AMERICA SCIENCE MUSEUM

Listed among the world’s most colorful places by Expedia,

Enjoy nature and science with more than 1,000 state-of-

Garvan offers visitors a breathtaking view of award-

the-art exhibits that include the new Arkansas Underfoot

winning botanical gardens, a bird sanctuary, and dynamic

Gallery, the Bob Wheeler Science Skywalk and the

architectural structures. In the winter, it also hosts one

Oaklawn Foundation Digital Dome Theater where guests

of the largest holiday light displays in the state.

may view the night sky and tour the solar system using the newest digital planetarium software.

CHAPEL AMONG THE PINES

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New to the museum is Arkansas’ first permanent

Nestled under a thick canopy of sky-reaching southern

outdoor dinosaur exhibit, the Oaklawn Foundation

pines and age-old oak trees, Anthony Chapel offers

DinoTrek, featuring 18 life-like dinosaurs on Mid-America

views of the changing seasons with floor-to-ceiling

Science Museum’s beautiful 21-wooded acres.

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THE GREAT OUTDOORS ARE CALLING

ALLIGATOR FARM & PETTING ZOO

Whether you’ve got an agenda or not, you‘ll find

Established in 1902, the Arkansas Alligator Farm &

the ultimate adventure or the ultimate in relaxation

Petting Zoo has been featured on Animal Planet four

on Hot Springs’ five regional lakes and three rivers.

times and offers feeding shows, interactive exhibits

Lake Ouachita near Hot Springs is arguably the

with over 150 gators, a mini zoo, and mini museum.

crown jewel of the Diamond Lakes region. Beautiful and clean, it is one of the state’s best lakes for boating, swimming, fishing, and scuba diving. It also offers a

NATIONAL PARK DUCK TOUR Spend an hour and 15 minutes on a land and

beautiful shoreline for hiking, biking and camping.

water tour that will take you through historic

What stands out most about this wilderness lake is its

downtown Hot Springs and onto Lake Hamilton for

size—it’s Arkansas’s largest lake at 40,000 acres—with

a ride on the lake and back to downtown.

views for miles.

HISTORIC RACING TRADITION MILES AND MILES OF TRAILS

First established in 1904 as the Oaklawn Jockey

Considered the jewel of the Ouachita Mountains

Club, Oaklawn’s glass-enclosed, heated grandstand

for mountain biking enthusiasts and by far the most

was among the first of its kind in the country and

famous trail in the state, Womble Trail, offers an epic

could reportedly seat 1,500. Today, Oaklawn Racing

35.5 miles ride of climbing and thrilling downhills.

& Gaming offers thoroughbred races all year long.

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VERVE Fall 2018

A REUNION

OF CULINARY INFLUENCES story by SUSAN MARQUEZ

R

photography by RICH WINTER

ené Bajeux’s journey from Alsace-

meals with limited ingredients, using what

Lorraine, across the Rhine River

was available locally. Young René observed

from Germany in the northeast

his mother and grandmother in the kitchen,

corner of France, to the tranquil

and it was there that he first began learning to

countr y setting of southwestern Mad ison

cook. As his interest in cooking grew, René’s

County, has taken sixty years. It’s been a journey

father took him to see a friend who owned a

filled with exotic locales and hard work, honing

couple of restaurants. He signed 13-year-old

his passion for preparing exceptional food.

René up for a three-year apprenticeship. Until

As René settled into the second week as executive chef at Reunion Golf and Country

that time, René had never stepped foot in a restaurant, much less eaten in one!

Club on scenic Highway 463 in Madison, he

One of the restau ra nts wa s a one -sta r

ref lected on how he got to a place that he

Michelin restaurant. “That was my first time

says reminds him of Maui. “It’s green and lush

to see foods like zucchini, eggplant and steak,”

here, and really beautiful,” as his hand makes

says René. He started off peeling potatoes and

a sweeping motion across the view of the golf

doing other mundane jobs as he worked his

course from the second story of the new $16

way up from the bottom. For three years, he

million Reunion clubhouse. “I feel so good about

worked in the restaurant without a day off. He

the direction we are going here. The owners

lived upstairs, so his life was pretty regimented.

are great. The management is great. And while

The total immersion into the restaurant world

there’s going to be pressure – there’s always

didn’t deter René, who got his cooking diploma

pressure where money is concerned – this place

at age 16, one of only 18 to finish the program.

provides a peaceful, quiet backdrop to that.”

René spent a brief time in the militar y,

René began life in a peaceful, quiet setting

which he says was nothing compared to his

in a family that loved to cook. They made great

training in the restaurant. “Starting the day

Opposite: Executive Sous Chef, William “Billy” Kistler, prepares dinner for Reunion guests.

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with a croissant and coffee was a luxury for me! And I could fold anything to military standards perfectly. I made some money just doing that for others.”

After leaving the military, René went to work at a two-star Michelin restaurant in Luxembourg. He saved his money and moved to Montreal, a city in North America where the main language spoken is French. He worked for three years in Montreal before seeing an ad that a restaurant in Chicago was seeking a new chef. René applied and got the job at La Boheme. By then, René was an established chef, hitting his stride in the kitchen. He spent eleven years there and loved it. But opportunity came knocking, and René opened the Four Seasons in Maui. It was there that his son was born.

While with the Four Seasons, René worked in properties located in Beverly Hills, Bali and Tokyo. “I really loved working in Beverly Hills. I lived in Sherman Oaks, and riding to work each day in my Mercedes convertible was pretty nice.”

René learned about and put his own twist on Southern and New Orleans cuisines when he landed in New Orleans as Executive Chef of The Grill Room at the venerable Windsor Court Hotel. After seven years in New Orleans, he took the leap to start his own restaurant, René Bistrot, in 2001. A second location followed, and

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I was named a Master Chef in 2006 by a group of chefs that had been following my career.

I didn’t know for years that they were checking on me. They went in different restaurants where I worked, they called my friends, and they even called and interviewed my mother.

all was well until the restaurants were destroyed by the aftermath of Hurricane Katrina. René spent a few years doing consulting work in St. Martin and San Antonio before settling back in New Orleans in 2015 when he joined the Dickie Brennan group. There he, along with other top chefs, served as chefs-in-residence for the company in dedicated training and development positions for kitchen staff across Brennan’s four restaurants: the Palace Café, Dickie Brennan’s Steakhouse, Bourbon House and Tableau.

MAITRES CUISINIERS DE FRANCE – MASTER CHEF OF FRANCE René Bajeux is one of only 55 Master Chefs of France working in the United States. Members are carefully chosen and, beyond some basic criteria, the selection process is a bit mysterious. “I was named a Master Chef in 2006 by a group of chefs that had been following my career,” says René. “I didn’t know for years that they were checking on me. They went in different restaurants where I worked, they called my friends, and they even called and interviewed my mother. As a cook, you have to know 400 recipes by heart. As a chef, you have to know everything. The judges pick three or four recipes and have you prepare them in a certain amount of time. I was 50 years old at the time, and it was very nerve-racking.” Only those chefs who are French-born

Opposite bottom: Executive Chef, René Bajeux, garnishes a dinner entrée with micro greens before sending it out to the dining room.

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may be considered for the honor. The Matires Cuisiniers de France was founded in 1949 to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development.

The same year, René was knighted by the French government. He was named Chavalier du Mérite Agricole.

The order was established in July 1883, based on an effort to reward services to agriculture. It’s an honor that takes René back to his childhood living on a farm in France. He now carries that connection to his work at Reunion, where he is working with local farmers such as Van Killen at Two Dog Farms and Leigh Bailey with Salad Days to provide the freshest locally-grown produce in the food he serves.

Reunion is René’s eighteenth start-up. “This one was a lot of work, and I’m very proud of what we’ve done.” At Reunion, René says he’ll be cooking with “no boundaries.”

While he likes to cook in season, he will carefully source ingredients to ensure freshness and integrity. “Mississippians are well-traveled. They have a sophisticated palate. I’m going to do some Asian cooking, as well as serving fresh Gulf fish that is brought up from New Orleans.”

Even the hamburgers will be made in-house. “No frozen patties here,” he laughs. “We’ll make hand-formed burgers.

I’m going for 100% homemade everything, including the bread, chips, fries, dressings, everything! For me, it’s important to provide that to our guests.”

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VERVE Fall 2018

Dinner at Reunion is currently served Thursday through Saturday with brunch on Sundays. “Our brunch last week went very well. We had carving stations, a made-to-order omelet station, gumbo and more. We also featured a kids’ buffet with tomato soup, grilled cheese sandwiches, peanut butter and jelly sandwiches, macaroni and cheese and cookies. I saw plenty of adults going to the kids buffet!”

René has big plans for Reunion, including cooking classes that bring in local farmers, hunters’ dinners, and seasonal dinners. He’ll be making sausage to use on the pizzas made in the brick pizza oven. “Our pizzas are made with all fresh ingredients.”

René says he likes simple f lavors. “I don’t use a lot of sauces. Instead, I like infusions, vinaigrettes, and

I don’t use a lot of sauces. Instead, I like infusions, vinaigrettes, and reductions. I use a lot of olive oil, fresh herbs, lemon and lime juice.

I don’t like when food is elevated to an extreme. It’s just food! When you use good quality food, and you know what you’re doing, the food will speak for itself.

reductions. I use a lot of olive oil, fresh herbs, lemon and lime juice. I don’t like when food is elevated to an extreme.

It’s just food! When you use good quality food, and you know what you’re doing, the food will speak for itself.”

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story by ERIN WILLIAMS

photography by RICH WINTER AND COURTESY OF MCCLAIN

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ife at McClain, a sprawling resort comprised of 2,000 acres of green pastures, nine lakes, exotic animals, a functioning garden and 17 beehives, a growing herd of cattle, a general store, outfitters, bar, buffet, safari, steakhouse, farmer’s market, bakery, and a takery is always in a state of movement.

With only a portion of the day-to-day responsibilities like picking produce, conducting safari tours, baking homemade goods, stocking the general store with locally made merchandise, cooking food, taking care of the exotic animals, hosting events and weddings, and even holding “Roo,” McClain’s mascot and farmer’s market greeter, one thing is for sure, there’s always something to do for the 240 employees that call McClain home.

At the helm of it all are owners Buddy and Joni McClain.

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THE BIRTH OF A VISION The McClain story began 11 years ago when Buddy

I just knew I shouldn’t have told Joni at first. She immediately got so excited and wanted to buy it. I knew that was the end of it, so we bought the initial lodge and expanded into additional surrounding acreage in 2012. The rest, I guess you could say, is history.

and Joni got married at what was then known as Luckett Lodge. Although they were just customers at the time, the lodge became a special place to them as they began their journey as husband and wife. Fast forward a few years later, and Buddy got wind one morning that Luckett Lodge was for sale.

“I just knew I shouldn’t have told Joni at first,” said Buddy. “She immediately got so excited and wanted to buy it. I knew that was the end of it, so we bought the initial lodge and expanded into additional surrounding acreage in 2012. The rest, I guess you could say, is history.”

As they began working on the property, Buddy noticed there was no place nearby for him or his employees to pick up a biscuit or a bologna sandwich without having to drive to town. From this initial thought, the general store, farmer’s market, bakery, takery, buffet, and steakhouse would ultimately be created. The McClain’s knew that, like many things in the South, experiences and memories often begin with good food.

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Good quality food is important to us here. It’s part of the whole McClain experience. Whether that’s handmade buns for our burgers, taking produce and meat straight from our garden and butcher shop to fill our buffet and steakhouse, or even using the pecan wood from our pecan trees to infuse the pecan flavor into our grills, serving homemade food that’s as pure as can be and tastes good is important to us. Incredibly labor intensive, but important.

“Good quality food is important to us here. It’s part of

connects families to each other and fun experiences to

the whole McClain experience,” said Buddy. “Whether

memories, is an honor to us,” said Joni. “McClain was

that’s handmade buns for our burgers, taking produce

made for families: to be a family business, a place that

and meat straight from our garden and butcher shop

attracts families and friends to spend time together, and

to fill our buffet and steakhouse, or even using the

to treat our employees like they are a part of our family.”

pecan wood from our pecan trees to infuse the pecan flavor into our grills, serving homemade food that’s as pure as can be and tastes good is important to us.

Incredibly labor intensive, but important.”

CREATING THE EXPERIENCE As the vision for McClain turned into a reality, Joni’s experience in marketing and creating lasting

To both Buddy and Joni, family is also of equal

memories that came with owning a successful event

importance. The vision of having a centralized, one-

planning business prior merged seamlessly with

stop-shop, where families could get outdoors and

Buddy’s experience in managing businesses and

spend the day together then shop and eat a meal - or

bringing in quality staff. As both of their passions

even pick up something to-go for supper from their

came together, McClain blossomed into a truly unique

takery - was ultimately the goal.

Southern experience with a specific niche.

“There aren’t many things like this for families to

“Our animals are who we are, the rest is extra,” said

do together, and any way that we can be a bridge that

Buddy. “The animals are our nucleus and they are the

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center of the ‘McClain Experience’ because the

weddings, corporate events, family reunions,

other businesses we have built are merely meant

birthday parties and more.

to complement them.”

With tours that run multiple times a week,

seven businesses in one day - and adding more

the safari is sure to excite both the young and

since - sounds a little daunting, the McClain’s

the young at heart. Where else could you spend

have no plans to slow down.

the day feeding buffalo, getting close enough to

Some of the new things coming are plans to

touch the horns of cattle, seeing zebras, or holding

expand their cattle, elk, and bison herds; having a

goats and more at the petting zoo? And that barely

processing plant; offering camel rides for children;

scratches the surface of what the safari holds for

and continuing to become a premium destination

those who try it. But don’t just take our word for

for local and traveling guests.

it, ask the over 700 people who participated in the safari just last weekend.

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While some might think that the idea of opening

“At first it was a lot just getting it open and going, even down to all the point of sale systems

Now dubbed as event central, McClain offers

for inventory,” said Buddy. “Now we are really

26 bedrooms within their cabins and lodge

focusing on honing in and doing what we do even

and has the ability to cater, bake, and serve

better. There are so many things we want to grow

beverages at various events onsite whether for

into, and we will, but we want to do it well.”

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AT THE HEART OF IT ALL If you’ve walked onsite at McClain and felt your jaw drop, you are one of many. What started with

spouse that believes in you and cheers you on is a great thing.”

just two people and a vision has turned into a truly

And for Joni, the admiration is mutual.

unique Mississippi destination. If it is true that

“I respect Buddy more than I can ever say, on

having the ability to take advantage of opportunity

more levels than one,” said Joni. “He has no fear

is a learned skill, the McClain’s certainly have it.

when it comes to taking risks and business, and

They have grit.

that amazes me.”

Sitting across the table, talking with Buddy

While Buddy is the head of the operation,

and Joni, you are greeted by Buddy’s contagious

Joni is the heart. With these two parts equally

smile, and the love the McClain’s have for this

working together, as if working inside a body to

place– for each other– resonates.

keep it thriving, Buddy and Joni have created a

Buddy’s eyes light up when he talks about Joni and how she takes the time to greet each

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or dismisses them,” said Buddy. “To have a

dynasty at McClain, though they are too humble to say so themselves.

person who walks in or even and learn their

“Both Joni and I work 100 hours a week, every

names. According to Buddy, Joni can just about

week, and we still love it. This place is important to

consistently do it all.

us. Our name is on it; it’s where our story together

“Of all the things that Joni does so well, and

began,” said Buddy. “It’s been months and years

there are so many, the thing that speaks to me

of hard work, but it’s been a ball. And from our

is she never says no to any of my crazy ideas

family to yours, we hope you will join us.”

VERVE Fall 2018

story by AMY WINTER

photography by TOM BECK

e all know that brushing our teeth, flossing regularly, and scheduling regular check-ups with the dentist are important parts of maintaining good oral hygiene. Everyone wants to avoid cavities and root canals. However, taking care of your mouth is crucial to protecting more than just your teeth and gums. Protect yourself and your loved ones by knowing the facts about how the health of your mouth, teeth and gums can affect your general health.

According to a 2015 oral health survey across US households, 97% of adults value oral health and agree that regular dental visits keep them healthy. However, only 37% actually visited the dentist in the past year.

WHAT’S THE CONNECTION BETWEEN ORAL HEALTH AND OVERALL HEALTH? The mouth, like most areas of the body, is home to lots of bacteria. While most of the bacteria is harmless, there are harmful bacteria lurking that must be kept at bay. According to Dr. Michelle Crews of Uptown Dental, good oral care, such as daily brushing and flossing, can keep these bacteria under control. When good oral care is neglected, harmful bacteria multiply and breach healthy teeth and gums, causing infections, tooth decay and gum disease.

Keep in mind that a moist mouth is a healthy mouth. Certain medications, whether over the counter or prescription, often reduce saliva flow that leads to dry mouth. Saliva keeps oral bacteria in check by ridding the mouth of food and neutralizing acids. If you take decongestants, antihistamines, painkillers, diuretics or antidepressants, drink plenty of water throughout the day to keep your mouth moist.

Inflammation of any kind in the body can lead to disease. Growing evidence shows that gum disease and other inflammatory diseases of the mouth are strongly linked to the incidence of systemic diseases that affect the entire body rather than a single organ or body part. According to the Mayo Clinic, oral bacteria and the inflammation associated with periodontitis, a severe form of gum disease, might play a role in some diseases.

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BEWARE OF CONDITIONS THAT MAY ALSO HAVE IMPACTS ON YOUR ORAL HEALTH Numerous health conditions may have negative impacts on oral health, including these clinical conditions:  OSTEOPOROSIS

more frequently and severely among people who

Osteoporosis, a disease that causes bones to

have diabetes. People who suffer from diabetes

become weak and brittle, might be linked with jaw

and gum disease have trouble controlling their

bone and tooth loss. Tooth loss can occur when the

blood glucose levels. Good oral hygiene and

bone of the jaw becomes less dense. Women with

regular dental visits can improve blood sugar

osteoporosis are three times more likely to have

control and health.

tooth loss than those with normal bone density.

Signs of osteoporosis include loose teeth, gums

 OTHER HEALTH-RELATED CONDITIONS

detaching from the teeth and receding gums.

Other conditions that might be linked to oral health include eating disorders, rheumatoid arthritis, head and neck cancers, and bacterial pneumonia.

 ALZHEIMER’S DISEASE A 2013 study found that people with poor oral hygiene or gum disease could be at higher risk of

Always inform your dentist of any medications you

developing Alzheimer’s compared with those who

are taking or if you have had any changes in your

have healthy teeth. Additionally, worsening oral

overall health, especially the development of a chronic

health is seen as Alzheimer’s disease or dementia

condition like diabetes.

progresses because providing oral care becomes more difficult as the patient and caregiver have other health challenges.  DIABETES Diabetes is a chronic condition that reduces the body’s resistance to infection, putting gums and

HEALTH FACT 1 in 4 adults and 1 in 3 young adults feel embarrassed and avoid smiling due to the condition of their teeth.

teeth at risk. Tooth loss and gum disease appear

Because many people see their dentist more regularly than their doctor, dentists may be the first to inform a patient for risk signs of osteoporosis.

Dr. Michelle Crews, DMD Uptown Dental

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POOR ORAL HEALTH HAS BEEN LINKED TO OTHER HEALTH CONDITIONS Poor oral health may contribute to various diseases or simply be associated with these conditions, including:  ENDOCARDITIS

 BIRTH OUTCOMES

Endocarditis is an infection of the inner lining of

Gum disease has been linked to premature births

your heart, the endocardium. Endocarditis typically

and low birth weight. Dental care is important

occurs when bacteria or germs from another part

before and during pregnancy. If you are pregnant

of your body, such as your mouth, spread through

and have not seen the dentist recently, schedule

the bloodstream and attach themselves to damaged

an appointment for a check-up, and be sure to let

areas in the heart.

your dentist know you are pregnant. Dr. Michelle Crews states, “Gingivitis is so common among

 CARDIOVASCULAR DISEASE

pregnant women that some dental plans have

Research suggests that heart disease, clogged arteries

started offering an additional cleaning for pregnant

and stroke may be linked to inflammation and infection

women. Patients should check to see if their policy

caused by harmful bacteria in the mouth.

has this feature.”

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769.257.0399

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From our convenient location to the lobby design and treatment stations, Uptown Dental provides the most comfortable experience possible. Enjoy dentistry in a spa-inspired environment complete with online video streaming, scented candles and hot towels.

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HOW TO MAINTAIN GOOD ORAL HEALTH To protect your oral health, practice good oral hygiene every day.  Brush your teeth twice a day with fluoride toothpaste.  Floss daily.  Eat a healthy diet and limit between-meal snacks.  Avoid sugary beverages and sticky candy.  Replace your toothbrush every three months or sooner if bristles are flattened or frayed. Schedule regular dental checkups and cleanings.  Avoid tobacco use.

The American Academy of Pediatric Dentistry recommends that infants visit a dentist when teeth begin to show or by six months of age, whichever comes first.

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Do not wait to contact your dentist if an oral health problem develops. Taking care of your oral health is an investment in your overall health.

Dr. Michelle Crews, DMD Uptown Dental

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We knoW a roof is more than that It Protects What’s Most Precious To You

The pros at Rankin Roofing are your residential roofing and insurance claims specialists.

The team at Rankin Roofing are the experts in residential metal and shingle roofing YOUR RESIDENTIAL systems for new construction, repairs, or ROOFING & INSURANCE insurance claims.

Call SPECIALISTS today for a free quote.

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601.891.0400

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