Verve | Winter 2017

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IF YOU CANNOT DO GREAT THINGS, DO SMALL THINGS IN A GREAT WAY. NAPOLEON HILL READ

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VERVE Premiere Issue 2017

Premiere Issue 2017

W W W.V E R V E S O U T H . C O M

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CONTENTS

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64

Food & Home

Health & Lifestyle

Inspiration & Vision

20 Seasonal Dessert Recipes

39 Tips on Coping with

14 Joy Unbound in

54 New Year’s Resolutions for

46 Be Faithful in the Little Things

Dig in to these holiday delights and bring joy to your friends and family this year.

32 Christmas Catering Options

If you’d rather skip cooking or you need a little help, we have the catering list for you.

34 Surprise Awaits at

Fine & Dandy

Jackson’s newest restaurant is exciting and we learn the creative vision behind it.

Holiday Stress

The holidays can be stressful, but we offer some help to find your happy place this year.

Financial Fitness

The new year is the perfect time to set financial goals and we have some tips to help you succeed.

64 Farm to Fork

We talk to farmers about their efforts to offer organic-inspired produce directly to the public.

72 Seasonal Feast

We offer tasty recipes that use fresh, seasonal ingredients that are healthy and satisfying.

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Precious Volumes

We travel to Norris Bookbinding to see the largest Bible restorer in the country.

We tell the story of a Hattiesburg family’s journey to Uganda and it’s life-changing impact on faith.

Feast + Family Issue

Holiday Gift Guide

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Arts & Culture

Travel & Leisure

Special Holiday Guide

6 Childhood Dreams

56 Vintage Rides

26 Verve Holiday Gift Guide

Give New Life to Junk

We visit with artist Spencer Gray and learn what inspires his creative “cartoon” sculptures.

Drive Coastal Commerce

We visit what’s been dubbed “America’s Largest Block Party” and see why you must go.

We share our holiday picks for your family, your friends, or even your pet this Christmas.

40 The Story of Us

Two museums open with a view of Mississippi’s historic and civil rights struggles and triumphs.

80 Picturing Mississippi

Through Art

The Mississippi Museum of Art celebrates the state’s bicentennial with a special exhibition.

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PUBLISHER & CREATIVE DIRECTOR

Rich Winter

CO-EDITORS

Rich Winter, Amy Winter CONTRIBUTING WRITERS

Carol Gassaway, Meghan Holmes, Susan Marquez, Julian Rankin, Jane Clair Tyner, Amy Winter

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 magazine, we needed a name that represented the spirit and enthusiasm found in the people and culture that define our

PHOTOGRAPHERS

Donn Hupp, Mississippi Civil Rights Museum, Mississippi Museum of Art, Mississippi Museum of History, James Patterson, Richardson Family, Rich Winter

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 that embody the best of our unique Southern culture. Our pages provide engaging content and beautiful photography spanning subjects from travel, culture, and the arts, to food, health, and entertaining with some surprises in between. Each seasonal

Verve magazine is printed quarterly and distributed to 24 dedicated racks and over 220 drop-off locations throughout the Jackson metro area 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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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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issue speaks to the spirit and soul of our diverse region with

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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.

I AM HONORED TO BRING YOU VERVE MAGAZINE. I HOPE YOU WILL COME TO RELY ON IT FOR DAILY INSPIRATION AND ENJOYMENT. RICH WINTER, PUBLISHER READ

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CHILDHOOD DREAMS GIVE NEW LIFE TO JUNK story by MEGHAN HOLMES photography by RICH WINTER

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S

pencer Gray starts his mornings before the sun rises. He works as a professional jeweler, but before clocking in he likes to spend an hour or two in his workshop making art.

Dense woods surround Spencer’s home, though it’s only

a mile or so from Mississippi’s Gulf Coast in Pass Christian, and he starts a fire to ward mosquitoes away from his outdoor workspace, where fully assembled sculptures compete for space with piles of junk - his source material.

Most of the disarray is contained in the yard’s far corner, where long rows of various objects stand several feet high in what he calls the morgue. “This is where I come for inspiration,” Spencer says. “I pull things from these piles and put them out to get a vibe or feeling.

I’ll look at a tea kettle and see a child’s face, and then start to build a piece around that idea.”

I pull things from these piles and put them out to get a vibe or feeling. I’ll look at a tea kettle and see a child’s face, and then start to build a piece around that idea.

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Gray, a tall, somewhat wiry man with medium

Many of Spencer’s pieces refer to the past, to a time

brown skin, feels at home in chaos and needs disarray

before kids could be distracted with cell phones and

to work. That drives his wife crazy, but Sharon has

cable television. His characters play outside, with

learned that attempts at organizing the junk only

braids blowing in the wind and kittens underfoot. His

disrupt Gray’s work-flow. “I’ve learned not to touch

work has evolved considerably over the last decade.

it,” she says, laughing. “He needs the mix of things

(He began assembling bird houses and feeders shortly

all around him.”

after Hurricane Katrina).

Gray was born in New Mexico, where his father,

“I’ve been an artist all my life,” Spencer explains.

Spencer, Sr., was stationed with the Air Force. He has

“When I was young and cocky, I decided I wanted

lived in Mississippi most of his life, and his work tells

to be a nationally syndicated cartoonist. I sent my

the story of a childhood spent dreaming up stories in

drawings off to one outlet, got rejected, and got

the countryside with his sisters, using nearby found

discouraged. I decided to go into the jewelry business,

materials to bring their imaginations to life. “When

which has, of course, also lent itself to my sculptures.

I went to my grandmother’s as a child, I would go

Jewelers hide their work; if you can see something,

through her junk drawer and use what I found to

it’s because they want you to see it. I assemble my

make things. Didn’t everyone’s grandmother have a

pieces in a similar manner.”

curiosity drawer? I’m basically doing the same thing

Gray never stopped making cartoons, and at the

now in my workshop. Drawing characters and going

encouragement of gallery owners and customers, his

through my salvaged items to bring them to life.”

bird feeders began telling stories once only found in

One recently completed sculpture tells the story of

his drawings. “I started adding characters interacting

two of his main characters — Onie and Mynette. No

with each other around the bird houses, and people

two versions of either character ever look exactly the

were telling me they were too nice to display outside.

same. Gray becomes animated when he tells their stories,

They were finding space for my pieces in their homes.

changing his voice to impersonate different people and

I realized I was onto something.”

gesturing to various elements

Spencer and Sharon comb

within his sculptures. “Onie’s full

nearby junk shops and roadsides

name is Winston Bartholomew

for source materials, and also

Onesimus Carter, and Mynette

travel to New Orleans routinely

is his girlfriend. They’re at his

to comb Royal Street shops in the

grandmother’s and they’ve just

French Quarter for inspiration. “I

watched a TV show: the Wild

like to find metals with different

Wild West. So, they start grabbing

patina to indicate different skin

colanders and pots and pans to

tones,” Spencer says. Dozens of

build a train and then they climb

mottled copper mugs, typically

on and go for a ride. It’s not about

used for Moscow Mules and mint

fancy gadgets, it’s about creativity

juleps, currently surround his

and imagination,” he says. “I want

work space, soon to become

my pieces to look like they came

faces and body parts in a series

from a child’s imagination.

of sculptures.

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“Once I have a group of children put together, I

are 3D cartoons, so people are always looking for

start hearing their voices and their laughter. I can

the next gag,” Spencer says. “They want to know the

ask them what they want to be doing, and then I’ll

storyline... which I love, because these pieces are my

look down at the junk,” Spencer says.

heart and soul. They’re my therapy, and I get so much

Some of Spencer’s source materials come from Sharon,

joy out of their creation.”

who works as a rural mail carrier. He likes to use tire

Visitors to Spencer’s home can expect to hear the

tread for hair. “Spencer will call when he needs hair

stories behind each piece in an ever-changing display

for his little girls, so I have to be on the lookout. There

of works in progress. Sharon listens with a smile,

aren’t many cars out where I deliver mail, so it’s usually

enjoying guests’ reactions. “When he goes into his

easy for me to reverse and open the door and lean out

characters, I can’t do anything but laugh. He carries

and pick up the tread whenever I see it,” Sharon says.

on these conversations with himself, too, in his brain.

The couple has gone to great lengths to acquire

They all have their own accents and they tell him

assemblage elements. “We’ll dumpster dive,” Spencer

their stories. My therapy is getting to listen in and

says. “There’s no shame in this game. We found half a

ultimately seeing what he creates.”

piano on Royal Street that way, parts of which found

Most evenings, Spencer lights another fire and

their way into several different pieces. I’ve used pretty

resumes working. Sharon is nearby, typically sitting

much all of it now.”

fireside and listening to one of his character’s latest

Spencer’s shows offer a unique storytelling element.

escapades. They’re in their element outdoors, finding

All art tells a story, but Spencer’s works don’t just

inspiration in nature and in the stories Spencer tells

speak for themselves; he tells the stories, too. “These

through his art.

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JOY UNBOUND IN PRECIOUS VOLUMES story by CAROL GASSAWAY photography by RICH WINTER

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ewest cell phone? Need it! State-of-the-art tech device? Gotta have it!

Novel hot off the best seller list? Can’t wait! In a digital get-it-now world, with the newest model everything always around the corner, it may seem surprising that one Mississippi company continues to thrive after 70 years

in business by saving yesterday’s news and rejuvenating old, worn and dilapidated books which are easily and cheaply available brand new. Even more surprising in the era of automation: Much of the work is done by hand.

However, with more than one million restored and rebound Bibles circulating across the globe—600 to 700 restorations completed each month—plus a robust business binding archival copies of magazines and newspapers, Norris Bookbinders in Greenwood proves that some old possessions are not only valuable, they are priceless.

A family Bible, the mainstay of the Norris business, is a prime example. A new Bible, easily purchased, will have stories, of Genesis, of Abraham, of the flight from Egypt and the miracles of Jesus, but what it will not have are the stories of the family who has owned the Bible, of their faith, of their struggles and their hopes and dreams across generations. A new Bible will hold pride of place in a household, but the old family Bible also holds a place in the heart that is, well, irreplaceable.

Opposite; Charles Sproles meticulously rebinds a tattered family bible.

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It is that simple truth that has made Norris the largest Bible and family Bible repair company in the nation, possibly in the world. From all 50 states and 30 countries, customers ranging from world-renown evangelists to ordinary families to the families of U.S. Presidents have all entrusted Norris to preserve and repair their precious volumes.

Although the business was founded in 1947 by Mr. and Mrs. H.H. Norris for the purpose of commercial and library rebinding, H.H.’s knowledge and skill of Bible repair soon changed the company’s direction. A few years later, the princely sum of 60¢ an hour would also prove fateful, when H.H. offered that amount to young Charles Sproles to become an employee. At the time, the then 15-year old was making 25¢ an hour bagging groceries after school, and although his mother was at first wary of his giving up a “real job,” the idea that her son would be restoring Bibles convinced her. Charles’ brother Johnny also joined Norris; the brothers were made partners before H.H.’s death in 1967, and bought the business outright in 1993.

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But when you see how much our work means to people, how important it is to them, that makes me feel good. We actually have tour buses stop here, because people want to see what we do.

of John Wesley sent to America in the 1700s to became pastor of the Methodist Chapel in New York City before he began ministering to the pioneers of the Mohawk Valley and Amsterdam, New York. Two hundred years later when Dempster’s Bible was found in an attic by a descendent, the volume seemed beyond repair. Other bookbinders passed on the job; however, the bookbinding team at Norris rose to the challenge, and today the Bible that served a pioneer of

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For Charles, what began as a good-paying job soon became

American faith is now back “on the job,” beautifully restored.

a calling, one that has lasted for nearly 70 years. “I like

But then every Bible back on the job thanks to Norris

to work with my hands,” he says, of the exacting task of

has its own unique past, and while some of the stories

restoration. “But when you see how much our work means

have been unusual (like the Bible that fell out of a moving

to people, how important it is to them, that makes me feel

car and was run over by a Mack truck), and some of Norris’

good. We actually have tour buses stop here, because people

customers have been famous — Billy Graham and Nancy

want to see what we do.”

Reagan, to name a few — the company operates with the

The company has repaired Bibles dating as far back as

knowledge that every family, and every Bible, is uniquely

the 1600s, and some have been genuinely historic — like

important, whether the owner is from a small house or the

the Bible of the Reverend James Dempster, a protégé

White House, whether the Amsterdam is in New York or

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the Netherlands. The story of faith, the story of families, should always endure.

To that end, Norris also rebinds and restores beloved children’s books, cookbooks, and any other volumes that are simply too treasured to be lost, but too worn to be handled without being lost. And in a small Greenwood plant that employs a group of dedicated individuals, some of whom are family members, the company’s original work continues, rebinding premiere publications like Billboard Magazine into hard-back volumes and binding newspapers from around the Southeast into volumes for library and archival use.

The Sproles brothers and their staff take great pride in the work they do, binding newspapers and magazines for generations to come, and binding together generations of families through the preservation of treasured books with meticulous hand-made quality. State-of-the-art? Call it state of the heart.

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SE ASONAL

DESSERT Nothing says happy holidays like the smells and tastes of homemade pie, fudge, and your grandmother’s secret crumble recipe. Savor the season with these luscious desserts.

— So Delicious —

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Deep Dish Bourbon Pecan Pie Straight from the menu of Fleur de Lis Gourmet Bakery, this fantastically dense pie is a pecan lover’s delight.

dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a

MAKES 8 SERVINGS (ENOUGH TO FILL A 10" x 2" CAKE PAN OR 2 10" PIE PANS) PIE CRUST INGREDIENTS

4 1/2 cups All-purpose Flour 16 ounces unsalted Butter (four sticks)

clean surface. Work the dough just enough to form a ball. Wrap with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

1/4 cup cold water

Preheat oven to 400 degrees. Dough will not be

2 teaspoon sea Salt

workable directly out of fridge and may need to soften at room temperature. Line pan with dough and

FILLING INGREDIENTS

refrigerate for 30 minutes. Line crust with parchment

1 1/4 cup packed Light brown sugar

and fill with pie weights or dried pinto beans. Bake

8 ounces of butter (two sticks)

for 20 minutes. Remove weights/beans, making

1/2 cup of bourbon

sure sides of crust are slightly browned. Place crust

1 cup of dark corn syrup

without weights/beans back in oven for 10 minutes or

6 XL eggs

until golden brown.

24 ounces rough chopped pecans

For the Crust: Add 3 1/2 cups flour, salt and sugar (optional) to a large bowl. Stir 2 to 3 times until combined.

For the Filling: Preheat oven to 350 degrees.

Combine brown sugar, butter, bourbon and corn syrup in a medium sauce pan. Bring to a boil and cook on medium for 5 minutes allow to cool off the

Scatter butter cubes over flour and mix briefly with a

heat at least 10 minute. Beat eggs and combine to

fork or spatula to coat the butter with flour.

pecans. Add contents in sauce pan to egg and pecan

Cut the butter into the flour with a pastry blender, working the mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs – about

mixture agitating while adding. Add to prebaked crust and bake for 30 minutes or until center reaches approximately 180 degrees.

1 to 2 minutes.

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Add remaining 1 cup of flour. Work butter and

Recipe courtesy of Pastry Chef & Co-Owner of Fleur

flour with the pastry blender until flour is evenly

de Lis Gourmet Bakery, Jason Brewer

distributed, about 20 seconds. (Dough should look crumbly with pea-sized pieces).

Sprinkle the ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the

Fleur de Lis Gourmet Bakery 500 B Courthouse Rd Gulfport, MS 39507 www.fdlgourmetablespoonakery.com

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Penuche Fudge This old fashioned penuche fudge recipe is a delicious, buttery, melt-in-your-mouth confectionery that tastes like absolute heaven.

Directions: Line an 8 inch square baking pan with parchment paper. Generously butter the parchment and set aside.

Butter the sides of a heavy 2 quart saucepan.

Combine the sugars, cream, milk and pinch of

MAKES 32 SERVINGS INGREDIENTS

1 1/2 cups sugar 1 cup packed brown sugar 1/2 cup half and half cream 1/3 cup milk

salt. Cook and stir at medium heat until the sugars dissolve and the mixture begins to boil. Clip a candy thermometer to the side of the pan and reduce the temperature to medium low. Continue to cook and stir until the thermometer reads 236 degrees. This takes about 15 - 20 minutes.

2 tablespoons butter

Immediately remove from the heat but keep the

1 1/2 teaspoons vanilla

thermometer clipped to the side. Add the butter and

1 pinch of salt

vanilla but do not stir.

1/4 cup Ghirardelli milk chocolate sauce (garnish) 1 1/2 cups fresh berries (garnish) 1/4 cup confectioners sugar (garnish)

Leave the fudge to cool to 110 degrees, about 45 minutes to 1 hour. Remove the thermometer and beat vigorously with a wooden spoon (the mixture is quite thick) for about 10 minutes or just until it begins to lose its gloss. (Do not over-mix).

Spread into the pan. Leave it until it is firm then cut into squares. Drizzle with chocolate sauce and garnish with fresh berries rolled in confectioners sugar.

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Cranberry Cheesecake Crumble Cranberries, rich cheesecake, and a nutty crumb topping combine in this layered dessert for a lovely treat.

For the Crust & Crumble Topping: Preheat oven to 350 degrees. Grease and flour a 9”x 13”x 2” baking pan.

Place the flour, oats, butter, sugar, brown sugar, baking powder, and salt in the bowl of a food processor. Pulse

MAKES 8 SERVINGS

several times until the mixture is crumbly.

CRUST & CRUMBLE TOPPING INGREDIENTS

Remove 1 cup of the mixture and mix with the pecans,

2 cups all-purpose flour

forming small clumps with your fingers. Refrigerate

1 1/2 cups old-fashioned rolled oats

until needed.

1 cup unsalted butter, cold and cut into 1/2-inch cubes 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 teaspoon baking powder

Press the remaining crust mixture firmly and evenly into the bottom of the prepared pan. Bake 15 minutes. Then, set aside to cool slightly.

1/2 teaspoon salt 1/2 cup chopped pecans

For the Filling: Place the cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an

FILLING INGREDIENTS

16 ounces cream cheese, softened

electric mixer on medium speed, beat until combined and smooth. Stir in the dried cranberries.

3/4 cup granulated sugar

Pour the filling mixture over partially cooled crust.

2 large eggs

Spread evenly.

2 teaspoons lemon juice (from 1 medium lemon)

Scatter the reserved crumb topping over the filling.

1 cup dried cranberries

Bake 40 to 45 minutes, or until the edges are brown and the filling is set.

Cool in the pan on a wire rack for 20 minutes. Garnish with dried cranberries. Cover and chill for at least 2 hours before serving. Keep refrigerated.

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Holiday Gift Guide

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Indianola Pecan House $4 - $95 ASSORTED GOURMET FOODS, SAUCES, SEASONINGS AND NUT TINS FROM MISSISSIPPI COMPANIES.

$15.95 - $57.70 CREATE YOUR OWN CUSTOM COLLEGIATE GIFT BASKETS

$32.95 COLLEGIATE SPIRIT PILLOWS

Indianola has anything you need to satisfy the foodie on your list. Choose from an assortment of gourmet foods, seasonings, sauces, accessories, and Indianola’s world famous nut tins, boxes, and custom gift baskets.

151 Market Street Flowood, MS 39232 Open Monday-Saturday 10am-7pm; Sunday 1pm-6pm www.pecanhouse.com 601.992.9338

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Lazy Magnolia Beer Prices vary HOLIDAY VARIETY GIFT PACK. AVAILABLE AT LOCAL GROCERY AND BEER SPECIALTY STORES

Mississippi’s Oldest brewery has put together a fantastic assortment of artisanal beers including their flagship Southern Pecan Nut Brown Ale, Sweet Potato Cream Stout, Backwoods BelgianStyle Golden Ale, and Freeze Warning, a complex brew with flavors of plum and raisin to dark malts complimented by a warm finish.

7030 Roscoe Turner Rd. Kiln, MS 39556 Tap Room & Gift Shop Open Monday-Wednesday 10am-6pm; Thursday-Saturday 10am-8pm Tours Thursday & Friday 4pm-6pm; Saturday 11am-4pm www.lazymagnolia.com 228.467.2727

J. Olive Company $28 - $60 CORPORATE GIFT BOXES

Elevate cooking to the next level with J. Olive’s fresh assortment of flavor-infused oils, balsamics, salts and mixes. J. Olive also offers kitchen accessories, linens, and bread mixes for the discriminating foodie on your list.

141 Township Ave., Suite 109 Ridgeland, MS 39157 Open Monday-Saturday 10am-5:30pm www.joliveco.com 601.850.3860

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Hollywood Feed From $19.99 HOLIDAY GIFT SETS ARE AVAILABLE OR YOU CAN MIX AND MATCH YOUR OWN

Whether you’re shopping for your own pet or a pet lover on your list, Hollywood Feed has great deals on food, pet toys, accessories and even coffee and gifts for pet owners.

376 Ridge Way Rd. Flowood, MS 39232 Open Monday-Saturday 9am-7pm; Sunday 12pm-6pm www.hollywoodfeed.com 601.398.4230

Migi’s Boutique 1 for $8, 3 for $21, 4 for $28 ASSORTED BRACELETS

BY URBANISTA

$22 LEATHER EARRINGS OR CHOKER WITH PEARLS

BY BELLA RAY

Whether you’re on the hunt for unique jewelry or want to make a fashion statement, Migi’s is on top of the latest trends and offers the hottest brands for those with even the most discriminating taste.

145 Market Street Flowood, MS 39232 Also located in Jackson & Madison Open Monday-Thursday 10am-6pm; Friday-Saturday 10am-7pm; Sunday 1pm-5pm www.facebook.com/shopmigis 601.919.8203

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Craftsmen’s Guild of Mississippi $10 HANDCRAFTED CHRISTMAS ORNAMENTS

BY JOSEPH ECKLES STONEWARE

$6 HANDCRAFTED MAGNETS

BY JULIET JOHNSTON

These stoneware ornaments and magnets are perfect for coworkers and friends or just a little stocking stuffer. The Craftmen’s Guild offers beautiful handmade items of all types and price ranges.

Please support Mississippi artists.

950 Rice Road Ridgeland, MS 39157 Open Monday-Saturday 9am-5pm; Sunday 12pm-5pm www.craftsmensguildofms.org 601.856.7546

Massage Envy Choose your amount TOTAL BODY CARE, ONE CARD

Massage, Skin Care, Stretch and a huge selection of retail products including Murad® and PCA Skin® are all available with a Massage Envy® gift card. One gift card. More total body care options. For this holiday season, get a free gift of three essential oil roll-ons when you purchase $125 in Massage Envy® gift cards, while supplies last through 12/24/17.

149 Market Street Flowood, MS 39232 Also located in Jackson & Madison Open Monday-Saturday 8am-10pm; Sunday 10am-6pm www.massageenvy.com 601.709.3689

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Cozy Outfitters $169.99 CHESAPEAKE PULLOVER BOTTOMLAND

BY BANDED

$149.99 HERITAGE BRIEFCASE

BY AVERY

$39.99 NEO HAND WARMER WITH PRIMALOFT

BY BANDED

$129.99 - $179.99 FIELDBLAZER & WOODY MAX BOOTS

BY MUCK BOOTS

Stay dry and comfortable in the great outdoors with high-performance apparel and accessories for the entire family. From hunting to tailgating, Cozy Outfitters has you covered.

160 Market Street Flowood, MS 39232 Open Monday-Saturday 10am-9pm; Sunday 12pm-6pm www.cozyoutfitters.com 601.919.1105

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CHRISTMAS

C AT E R I N G Cooking can be stressful for those put in charge of the holiday meal. That’s why we’ve compiled a list of your favorite local restaurants and shops offering seasonal catering. Whether you just want to relax this year or need a little extra help with side dishes, these area restaurants are offering unique menu items you can take out. Most Christmas catering menus may be found on the restaurant websites listed here.

— Happy Eating! —

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Broad Street Bakery & Cafe 4465 Interstate 55 N., Suite 101, 601.362.2900 www.broadstreetbakery.com

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

Campbells Bakery 3013 N. State St., 601.362.4628 www.campbellsbakery.ms

Nandy’s Candy 1220 E Northside Dr., Suite 380, 601.362.9553 www.nandyscandy.com

CHAR Restaurant 4500 Interstate 55 N., Suite 142, 601.956.9562 www.charrestaurant.com

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

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

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

Crazy Cat Eat Up 1491 Canton Mart Road, Suite 12, 601.957.1441 www.crazycatbakers.com Fresh Cut Floral and Catering 108 Cypress Cove, Flowood, 601.939.4518 www.freshcutcateringandfloral.com Fresh Market Cafe 1877 Spillway Rd, Brandon, 601.919.8636 www.jackiesinternational.com/fresh-market-cafe Grant’s Kitchen 3820 Flowood Dr., Flowood, 601.665.4764 www.grantskitchen.com Hal & Mal’s 200 Commerce St., 601.948.0888 www.halandmals.com King Edward Hotel 235 W. Capitol St., 601.353.546 La Brioche Patisserie 2906 North State Street, 601.988.2299 www.labriochems.com Livingston Mercantile Livingston Church Rd., Flora, 601.667.4282 www.livingstonmercantilestore.com Logan Farms 1220 E. Northside Dr., Suite 250, 601.366.4267 www.jackson.loganfarms.com

The Pig & Pint 3139 N. State St., 601.326.6070 www.pigandpint.com Primos Cafe 2323 Lakeland Drive; Flowood, 601.936.3701 515 Lake Harbour Drive, Ridgeland, 601.898.3600 www.primoscafe.com Rainbow Co-op 2807 Old Canton Rd., 601.366.1602 www.rainbowcoop.org Sal & Phils 6600 Old Canton Rd, Ridgeland, 601.957.1188 www.salandphils.com The Strawberry Cafe 107 Depot Drive, Madison, 601.856.3822 www.strawberrycafemadison.com Sugar Magnolia Takery 5417 Highway 25, Flowood, 601.992.8110 www.sugarmagnoliatakery.com Table 100 100 Ridge Way, Flowood, 601.933.2720 www.tableonehundred.com Whole Foods Market 4500 Interstate 55 N., 601.608.0405 www.wholefoodsmarket.com 1908 Provisions at Fairview Inn 734 Fairview St., 601.948.3429 www.fairviewinn.com/1908provisions

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S U R P R I S E AWA I T S AT

FINE & DANDY story by JULIAN RANKIN

P

photography by RICH WINTER & JAMES PATTERSON

icture your grandmother, the one who made

“the jewel box,” which will allow diners to observe the

you scratch-made meals as a child, her pie

preparation of Houston’s innovative dishes.

crusts impossibly buttery with Southern-Living-

The menu features signature burgers, along with playful

worthy latticework. Now imagine she’s driving

snacks, fresh takes on salads, and plenty of surprises. “We’ll

a candy apple red Corvette and wearing Wayfarers. If that

catch diners a little of guard,” forecasts Houston. “They

grandmother was a restaurant concept, she’d be Fine &

may come in with that preconceived idea [of a burger], but

Dandy, Jackson’s new classy burger joint that harnesses

once they have a menu put in front of them, I think they’ll

nostalgia and flips it on its head.

instantly be drawn to the other portions of the menu,

Fine & Dandy Chef and Culinary Director Jesse Houston calls it “grandma chic,” a juxtaposition of Southern flavors

which include steak tartare and deviled eggs that have caviar and truffles on them.”

and global perspective. It all starts with the plates, vintage

Houston and his team are serious about doing justice

heirloom china that owner Ray-Scott Miller, President

to their high-end ingredients, but the menu also reflects

of Miller Hospitality, found by scouring estate auctions.

their collective sense of humor. Dishes have names like

“These old timey plates exemplified who we are,” says Miller. “We’re taking these old plates but making them modern and cool again.”

It’s the same with the glassware, which Houston says, “totally looks like the crystal-edged glass my grandmother would have drank a Diet Coke out of while chain smoking.”

Interior designer Mary Sanders Ferris worked with Miller and Houston to carry the concept forward into every corner of the restaurant. The tables are walnut butcher block and marble, juxtaposed against fixtures that ooze Sunday-best fine dining. Toile wallpaper, a callback to vintage early 20th century scenic décor, is festooned with edgy contemporary art depicting Jackson landmarks. The kitchen is encased in glass and tile, what the team calls Above from left; Owner, Ray Scott Miller and Chef & Culinary Director, Jesse Houston

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“The Worst Ribs in Town” and “Tater Tots We Didn’t

chopped avocado and mango tossed in a sambal lime

Make.” The latter embraces the truism that humble

vinaigrette over warm Delta Blues rice, with chopped

tater tots are meant to come from the freezer, and it

peanuts, crispy garlic and shallots, and fresh cilantro,

also points out the fact that almost everything else

mint, and basil. The dish hearkens back to his own

is made from scratch in-house. “We’re not taking

recent memories of cooking in Mexico and Vietnam,

ourselves too seriously,” says

cultures that share almost all

Houston, who has been twisting

those ingredients.

diners’ preconceptions for years.

Houston and Miller see eye to

“We’re not trying to overdo things.

eye on their approach to food.

But we are trying to class them up without it feeling stuffy. It’s just going to be a fun place to eat.”

In the “Salads, Not Salads” section of the menu, Houston expands the diner’s awareness of what a salad can be. There are

We’re not trying to overdo things. But we are trying to class them up without it feeling stuffy. It’s just going to be a fun place to eat.

certainly a few constructed on the traditional bed of

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“In order for people to love your food,” says Miller, there needs to be nostalgia there. You need to be able to say, ‘there’s this hint of my childhood. A hint of my history. It hits home. It hits to my heart.’ But at the same time,

it feels modern and new.”

greens, but others are more like composed vegetable

Aside from the food itself, the most important element

dishes. “We’re arranging these things based on the

of creating a feeling of home is the service. This is the

flavor, not off an idea that people need to have a salad

world of Hospitality Director Marisa Marino, new to

on the menu,” explains Houston. The chef is especially

Jackson, who plans to elevate the dining experience to

excited for the Avocado Mango Salad, a combination of

a new level. Houston calls her “a strong-willed person”

VERVE Premiere Issue 2017

and a “fireball.” Miller explains that her greatest assets

Miller had his formative pie crust experience. “My pie

are an “empathy and intuitiveness that makes her one

crusts were never good enough,” Miller remembers.

of the best people at hospitality I’ve ever met.”

“[Currence] insisted on all these steps that I had to do

Ray-Scott Miller’s approach has enabled all of this

to get it right.” Currence left Miller with the pie crust

to happen. He has a unique skill set: a passion for

recipe, pointed him to the hottest part of the oven,

food informed by extensive travel and time spent in

and left him to figure it out. Miller persisted. “Culinary

kitchens of chefs like John Currence of Oxford; and a

school taught me how to cook food,” he says. “John

business and real estate background that gives him a

Currence taught me how to cook food well.”

unique edge. He believes in the power of collaboration;

It’s clear that all involved at Fine & Dandy have

assembling talented people and trusting them to do

deep trust and belief in the food and in the team.

what they do best. “What we’re doing with Fine &

And they want the diners to trust them, as well. “We

Dandy is where I see the future of Miller Hospitality,”

really want to bring something new and fresh to the

he says. “Supporting young talented chefs to do what

market,” says Houston. “We want you to trust us – that

they love, and providing a structure and a business

we know what we’re doing and that the plate of food

model so they can be successful.”

that we create is going to be the best thing for you.”

Miller’s humility and drive can be traced back

When it opens this December, Fine & Dandy will

to the influence of John Currence, whose portfolio

shake up the city’s culinary scene and surprise guests

of restaurants have helped put Mississippi on the

while paying homage to the beloved food traditions of the

contemporary culinary map. In the early 2000s,

region. One thing’s for sure. It’s not your grandmother’s

Currence made Miller his pastry chef, a post often

burger joint.

perceived in kitchens as second fiddle. It was here that

Learn more at www.eatdandy.com.

The Fine & Dandy team cooked up a holiday meal fit for a king and made us dishes directly from Fine & Dandy’s menu. From left; Roasty Beets with Quinoa, roasted pecans, citrus vinaigrette, togarashi, and thyme. Fall Buratta Salad with baby kale, roasted fall squash, candied pumpkin seeds, pomegranate molasses, pumpkin seed oil, and fried sage. Couscous & Cauliflower with baby kale, hummus, parsley, chorizo, and citrus vinaigrette. Crab Z’Herbes Dip with herbsaint, parmesan, lemon, and crab fat toast.

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WITH JESSE HOUSTON Q: What is the most underrated ingredient?

A: Celery.

Q: What is your favorite meal to make at home?

A: Lately I’ve been making a lot of pasta, which has always been a great love of mine.

Q: What is your favorite kitchen gadget?

A: A Japanese mandolin.

Q: What is your favorite restaurant (excluding your own) anywhere? Why?

A: Mr. Chen’s. The food is incredible and affordable. They always impress me with new flavors and textures. On top of that, I can go shopping at the Asian grocery while I’m there.

Q: What is your favorite food memory?

A

A: Eating good sea urchin for the first time and s one of several chefs that have been reshaping

being transported back in time to being a kid

the culinary landscape in Jackson with high-

playing at the beach.

quality food and creative menus, we wanted to know more about what inspires his cooking and who his kitchen heroes are, so we sat down for nine questions with Chef Jesse Houston.

Q: Good music, painting, cooking. They all require a

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Q: When it comes to food, what is your guilty pleasure?

A: Fast food. Specifically Taco Bell or Popeye’s chicken.

Q: When you choose to celebrate, what’s in your glass?

certain amount of artistry and sense of balance in the

A: Usually a fancy ass beer or bourbon.

ingredients. Pick a musician or band or visual artist

Q: Who is your culinary hero?

that you think gets it right.

A: Rene Redzepi is of course the chef that

A: Ben Folds has always been able to get my heart

everyone is watching. But also recently and more

and soul to an emotional place.

locally, David Bancroft is very inspiring.

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TIPS ON COPING WITH

H O L I DAY S T R E S S story by AMY WINTER

W

hether it’s the decorating and gift buying, sensory overload from lights and music, or the first holiday without a loved one, the holidays evoke different feelings in all of us. What some consider a time

of holy celebration with family and friends, others find to be something they would like to avoid all together. Take heart: here are some tips to help you cope and thrive throughout the season.

Make time for yourself. Take a walk outside or do a daily meditation

or devotional to relieve stress and produce a sense of wellbeing.

Get outside and exercise regularly. Both sunlight and exercise

stimulate the feel-good chemicals in the brain. Open the blinds, sit near windows, or take long walks outside.

— Stress Reducing T ips — • Avoid fast food and impulse purchases of processed snacks while you are running holiday errands. Make your own holiday snack mix ahead of time with any of these simple ingredients: pumpkin seeds, pistachios, dried cranberries, dried cherries, dark chocolate, pretzels and cereal squares.

Watch what you say. Words like “should,” and “must” elicit obligation

and stress. Use empowering words like “can,” “choose to” to remind yourself that it is your choice.

Keep healthy snacks within reach. Holidays equal sweet treats!

Mindlessly eating sweets can make us feel tired and irritable.

Snack on fresh fruits, veggies, and nuts.

Don’t forget to laugh. Laughter immediately reduces stress hormones

and boosts mood. So listen to your favorite comedy channel, watch silly videos or movies (think Elf with Will Ferrell), or keep a funny audiobook in the car when you travel. One of my personal favorites, Holidays on Ice by David Sedaris.

Forget perfection. Focus on your family and friends and what is most

important to you. Let go of the small things that really don’t matter.

Small changes add up and make a big difference in how you feel.

• Give someone a hug. Studies show that human touch reduces stress and improves immune function. Getting a massage boasts similar results.

• Avoid or at least reduce your intake of caffeine, alcohol, and nicotine. Swap caffeinated and alcoholic drinks for water, herbal teas, or diluted natural fruit juices and aim to keep yourself hydrated as this will enable your body to cope better with stress.

Try a few of the tips above and notice a shift in your thinking.

Taking good care of yourself allows you to be a blessing to your family and those around you.

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THE STORY OF US

OUR CIVIL RIGHTS & HISTORY story by SUSAN MARQUEZ

T

photography by MCRM, MMH, and RICH WINTER

wo of Mississippi’s most significant museums are opening under one roof soon, providing a space to explore the entire sweep of the state’s history, 15,000 years to be exact. The Museum of Mississippi History and the Mississippi Civil Rights Museum will open their shared door to the public on December 9 with an opening

ceremony on the plaza out front at 11am.

Located on North Street adjacent to the William F. Winter Archives and History Building, the new museums will share a common front plaza and lawn, as well as a shared lobby. Once inside, the Mississippi Civil Rights Museum will be to the right. The Museum’s executive director is Pamela Junior, who was previously director of the Smith Robertson Museum in Jackson. “I’m really excited about how the museum is coming along,” says Junior, grinning as she turns around in the grand hallway of the museum. “This is the Mississippi Freedom Struggle timeline, from 1619 to 1850. It depicts the world view on one side, explaining what was happening around the world while on the other side, you get the timeline of what was happening in Mississippi.”

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Junior walks to the opening of a cavernous space that

“It’s been a true learning experience,” she says. “Not only

soars the height of the building. “This will be the centerpiece

learning about all that goes into building two world-class

of the museum,” she smiles. “It will feature a 37-foot-high

museums, but learning about our state’s history as each

sculpture entitled “This Little Light of Mine,” and it will

exhibit has been developed.” Gardner points out that fabric

have fiberglass blades that reach out, then intertwine with

panels printed with key people who were involved in the

one another. The idea is that we all come together and

Civil Rights struggle will be mounted up the rounded walls

become one people.” The sculpture was inspired by Civil

of the main gallery surrounding the sculpture. “It’s going to

Rights leader Bob Moses, who wrote a letter in 1961 after

be a powerful thing to see and experience.”

being jailed in Magnolia, Mississippi for his part in a voter

The Museum of Mississippi History is on the other side of

registration drive. “This is Mississippi, the middle of the

the building, under the direction of Rachel Myers. “I think

iceberg,” he wrote. “This is a tremor in the middle of the

people are going to walk in and be so proud of this building,”

iceberg – from a stone that the builders rejected.” Junior

Myers beams. “I am personally excited that the State has lifted

explains that as people walk into the gallery, the blades will

and elevated its history in this way. Right off the bat, folks

begin to light up, one by one.

will be hit with 15,000 years of history in a nine minute film

Cindy Gardner, site administrator for the two museums,

in the orientation theatre. From there, they step back into

says that she has been the project manager since day one.

time to prehistoric times and progress on through to today.”

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The museum is divided into 11 galleries, and three breakout thematic galleries. The galleries are organized by a timeline,

to find something familiar and perhaps nostalgic, and also something new.”

for example, 1866 to 1902, “The World Remade;” 1903 to 1927,

The cost to visit the museums is $8 each, or $12 to tour

“Promise and Peril;” and 1928 to 1945, “Bridging Hardship”

both on the same day. “We are already booking school

and so on. There are four films throughout the museum that

groups,” says Katy Blount, director of the Department of

stop visitors for a more in-depth presentation. “The honest,

Archives and History. “This will be a huge learning tool

true-forward representation of Mississippi History and how

for the school children of Mississippi, and we hope they

to embrace that history is what this museum is all about,”

will leave with a beloved appreciation for our state.” But

says Myers. She points out that upstairs includes displays

first, Blount wants as many people as possible to come to

about Mississippi’s statehood.

the grand opening on December 9. “We’ll have food trucks

The two museums have been in the works for over a

and entertainment all day, and admission to the museum

decade, and Myers states that both are a testament to the

the first two days will be free. People simply have to go

amazing collection of the Mississippi Department of Archives

online to twomississippimuseums.com to get a free ticket.

and History. “They have had thousands of artifacts that

Only ticketed visitors will be allowed to enter. All the other

they have done a great job of preserving, locked up for all

museums downtown will be open as well, the Old and New

these years,” says Myers. More than 22,000 artifacts will

Capitol buildings, the Mississippi Museum of Art, and more,

be on display in the two museums. “It is my goal for people

so we are hoping folks will come and make a weekend of it.”

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BE FAITHFUL IN THE

LITTLE THINGS story by JANE CLAIR TYNER photography by RICHARDSON FAMILY

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R

od ney a nd Ch r ist y Richa rdson lef t

going to have an impact. The reality is the accountability

Mississippi for the Pacific Northwest

that comes with that.” Rodney expounded, “We turned

after both graduated from the University

that into a vision: to magnify, amplify, impact, and

of Southern Mississippi. Rodney landed a

project positivity on everyone and everything around

dream job as a freshly-minted graphic designer with

us and defining what that means. We can ask in every

Nike in their Portland headquarters. But following the

situation, ‘What’s my reverb?’”

birth of their first child, the couple began considering

He illustrated what exploring our “reverb” looks

where they wished to plant their roots and Rodney,

like in regards to our interactions with others and our

where he wanted to develop his own business.

environment. “That reverb, we define it, and then it

Rodney handed Christy a US atlas and asked her

becomes an action. That’s part of what led to Uganda.”

where she wanted to call “home.” When she turned the page to Mississippi and pointed to Hattiesburg, he responded, “I don’t think you understood the question. I said anywhere.” The couple laugh over this memory and exchange a knowing glance. Twenty years later, Rodney’s business, Rare Design, is an industry leader in professional sports branding, the Richardsons have grown to a family of seven, and the roots they wished to establish now stretch from Mississippi to Uganda and back again.

“Seven years ago, I didn’t even know where Uganda was. I thought it was a country in South America,”

We all have a reverb. It’s not a question of whether you do or you don’t, you do.

You walk into a room, you’re going to have an impact. The reality is the accountability that comes with that.

Christy said jokingly. She poked fun at herself

The couple had been convicted by the biblical

throughout our interview. A woman filled with grace,

mandate to “see to the needs of the orphans and

it’s one of the many ways she puts others at ease. Her

widows.” As they sought ways to be obedient to this

gift of hospitality is as effusive as it is contagious, and

cornerstone of their faith, they were introduced to

it’s born from something running far deeper than

Agnes’ Children’s Care in Uganda through a college

being a Mississippian.

student whom Christy was mentoring.

An outgrowth of the Richardsons’ faith is the

No area of the world has been more ravaged by three

desire to encourage others. Both have cultivated

decades of the AIDS pandemic than Sub-Saharan

their own means for doing so and then there’s the

Africa. Agnes created the space to provide for the

Richardson vision.

many children orphaned by the crisis.

“We all have a reverb. It’s not a question of whether

Over the course of two years, the Richardsons

you do or you don’t, you do. You walk into a room, you’re

developed such a fondness for Ms. Agnes, the children,

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and the country of Uganda, they began to consider

Christy laughed, “I can remember this same child,

other ways they could contribute. What began as a

sitting in my lap when she was a baby, and I’m in

means to engage their family in a mercy ministry

church listening to this preacher say, ‘what if God

grew into ever-lasting friendships, partnerships with

calls you to go to Africa?’ And I remember thinking,

other Ugandan ministries, and the fulfillment of a

‘God, I really love you, but I am never going to Africa.’

dream for their eldest daughter, Ainsley.

My friends joke that if I say I’m ‘never’ going to do

“Our oldest daughter, from the time she was very young, started saving money to go to Africa,” Rodney said.

something, just give it a few years.’”

In September of 2012, the Richardsons went to Uganda to gain first-hand knowledge of how their

Christy expounded, “When she was in elementary

benevolence was manifesting in the lives of these

school, she’d tell her grandparents to give her money

children and determine ways they could further care

instead of presents so she could travel to Africa.”

for them. During their two week visit, they were able

“To us, that might as well have been Mars,” Rodney said.

to put the names and faces they’d seen through photos and emails together with voices and personalities.

The Richardson family from left; Ainsley, Peacy, Rodney, Christy, Harry, Ella, and Henry.

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Their love for Uganda grew all the more tangible as

all seven family members time to acclimate to the new

they experienced the sights, sounds, and smells and

life upon which they were embarking. By February,

witnessed the culture and customs.

the children (then five and six) were ready and eager

Most of the children in the home had family members

to return with them to America as Richardsons.

living in the area, all but two, Henry and Peacy. Aged

“We got asked a lot of questions,” Rodney said. “‘What

four and five, the siblings lost both parents in a tragic

are you going to do if this comes up or this happens’

bus accident. Towards the close of their visit, Rodney

and I was like, ‘I’m going to talk with them and help

and Christy’s fondness for Henry and Peacy was as

them, just like I do with any of our kids.’” Rodney gave a

evident as the children’s attachment to them. Christy

shrug not of indifference but of certainty. The unknown

approached Rodney, “‘What are we going to do about

is not something the Richardsons fear because their

this?’” As the couple recounted the event, the distress

peace is not rooted in circumstances but in their faith.

they felt over returning home without them was palpable.

When a Ugandan friend called to tell them Ms.

While adoption had been discussed by the family

Agnes had closed the home due to illness and could

before, the couple expressed it was not their intent

no longer house and feed the children in her care, the

for the visit. “One of the things that was birthed out of

Richardsons knew they had to help.

that trip was the ‘why vs. why not question.’ I knew the answer when she asked,” Rodney said.

Rodney, Ainsley, and a family friend traveled to Uganda. In typical Richardson fashion, there was no

“If something is there before us, the question is really

plan other than to find the children now living “on

‘why not.’ Why wouldn’t you if God’s given you the

the village” and ensure their safety. How, exactly, was

means or the opportunity?”

something they’d figure out once they arrived. What

Knowing the possibility of encountering obstacles during an international adoption was great, the family approached it as Rodney has taught them to approach everything, “just do what’s next.”

began as a six day exploratory trip to figure out the problem ended in the formation of a new ministry.

Unable to secure placement for the children in other area orphanages, they requested the help of a

The family enlisted the help of area friends to track

local pastor and found an affordable piece of property

down the death certificates for Henry and Peacy’s parents

perfectly situated between the church and a nearby

so they might find relatives to care for them. The search

school to suit the children’s housing needs. “Doing

ended with the sobering discovery that the children

what’s next” required furnishing the home and finding

were sent to the orphanage by their relatives who could

a house mother. Ddembe House was born.

not take them in. Rodney and Christy proceeded, and in December of 2013, the family returned to Uganda

“When you’re loving people and loving Him, these decisions aren’t hard,” Rodney stated.

for their adoption hearing. The couple enumerated the

Since then, Ddembe Ministries has grown to include

events leading to that moment and how miraculously

a skills training program for widows and disadvantaged

they unfolded. For two and a half months following the

mothers, support for mothers so they may keep their

hearing, the Richardsons were granted the ability to

families intact, and sponsoring children attending

have the children remain with them in Uganda as the

secondary boarding schools.

adoption was finalized.

In collaboration with their Ugandan partner church,

“That buffer time was such a blessing.” Christy

the women are provided training in skill sets marketable

described how the waiting period spent in Uganda gave

in Uganda and create items which are then bought by

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the ministry and sold in the United States. The proceeds are returned to Ddembe Ministries to provide a sustainable means of funding.

“The women get to see the fruits of their labor not just helping to sustain the ministry from which they benefit but also helping to support the kids at Ddembe House,” Christy explained. “One hundred percent of the proceeds are put back into the ministry.”

The Richardson’s connection to Uganda extends across the Atlantic, families, generations, and into the very heart of their home and their faith. Ddembe is Ugandan for “freedom” and through the ministries they’ve established, they’ve liberated widows and orphans from social stigmas and economic hardship to remind us all of the power of being faithful in the little things.

“If we’d just do the little things, if we’d all be faithful in the little things, massive things would get done.”

Web: www.ddembe.org / Email: befree@ddembe.org Instagram: @ddembe_lhf

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RARE OPPORTUNITY AND EVEN

R ARER FAITH

Having begun his career at Nike as a graphic designer in the team sports division, Rodney’s introduction to professional sports branding came in 1996 with the re-brand of the Denver Broncos.

The Broncos project provided Richardson a transformative education in brand research and design that paved the way for future work with other pro sports teams. While at Nike, Rodney’s brand knowledge continued to grow as he transitioned to the Global Basketball category, with specific focus on the NBA. Through his role as a lead designer, Rodney and his team were responsible for managing the branding needs for Nike’s 10 NBA partner teams.

It wasn’t long before daughter, Ainsley, was born and the Richardson’s yearning for home became too strong to resist.

By any standard, a design job at Nike in the late 1990’s would be considered one of the best in the world. Behind the success of Air Jordan shoes in the ‘80s and ‘90s and The Jordan Brand launch in 1997, Nike had become an athletic juggernaut. Leaving an opportunity like this behind would require uncommon faith.

Richardson’s business, Rare Design, has truly been a test in faith since it’s humble beginnings in the spare bedroom of his father-in-law’s home. While Rodney, Christy, and baby daughter, Ainsley, shared a bedroom in the house, Rodney set about starting his new venture by reestablishing local business contacts and continuing his relationships with Nike’s branding teams.

Over the last two decades, Richardson has managed to leave his mark on some of the most recognizable sports franchises in the world including the Memphis Grizzlies, New Orleans Pelicans, Charlotte Hornets, Atlanta Hawks, Sacramento Kings, Minnesota Timberwolves, and now NASCAR, among others. What started as a one-man operation in a bedroom has grown into a team of creative professionals working out of Rare’s renovated 1920s bakery building. That takes rare faith.

Lower left; Rodney and graphic designer Cody Bass discuss client notes for a Sacramento Kings branding package.

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NEW YEAR’S RESOLUTIONS FOR

FINANCIAL FITNESS

W

e’re beginning a brand new year, and while you are thinking of your New Year’s resolution of a better diet, more exercise, and spending more time with family, don’t forget about your financial fitness. It’s no secret that financial pressure can cause a huge amount of mental stress. Even with the U.S. economy rounding into shape, 65 percent of Americans say they

lose sleep over financial concerns, according to a survey by CreditCards.com. It’s the perfect time to take a break from the holiday shopping and eating out, and get your finances in order before the New Year. It’s time to review your portfolio, find out were your spending is going, and give your finances a little love. Just like diet, exercise, and physical fitness, financial fitness should be exercised more than once a year. Without reviewing your finances and understanding your financial fitness level, it’s difficult to improve and build wealth over time. It won’t happen over night, but if you keep making small improvements, month-by-month, year-by-year, you’ll be amazed at the result.

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SPEND LESS THAN YOU MAKE

your credit score. Take control of your credit card spending

Just like you can’t lose weight if you take in more calories

and set a goal to pay them off as soon as possible. Paying

than you burn, you can’t save money if you spend more

off the entire balance each month can save you hundreds

than you bring in. Spending less than you make on a

of dollars in interest.

consistent basis is the key to reaching financial fitness and financial stability.

MAKE EXTRA PAYMENTS WHEN POSSIBLE

Begin paying off your debts as quickly as possible. In today’s AUTOMATE YOUR FINANCES

economy, the best investment you can make is to quickly

If something isn’t easy, most of us won’t do it. Make monitoring

pay off all your debts. Making extra payments whenever you

your spending easy by using a secure online budgeting

can doesn’t require any dramatic changes in your spending

system to track and categorize your expenses. Check with

habits while cutting years off your long-term debts and

your bank or credit card company to see if they offer free

dramatically decreasing the interest you will pay.

online charts that automatically categorize your spending for you. You’ll save hours of work every month while also

MAX OUT YOUR 401(K) CONTRIBUTIONS

taking control of your spending habits.

If you’re not taking advantage of a company match, you’re turning down a yearly bonus from your employer.

CREATE A PLAN

Determine how much you plan to spend and divide that

REVIEW AND READJUST YOUR STOCK PORTFOLIO

money among your different expense categories. Be sure

Make sure to sell under-performing stocks and balance

to allow for some flexibility for occasional impulse buys

your risk. As your investments change in performance, your

without ruining your overall plan. Those who successfully

distribution will become skewed. Readjust your holdings to

create and follow budgeting plans often save as much as

match your desired distribution.

10% of their income during the year - simply because a plan guides them in making good spending decisions.

CHECK YOUR CREDIT REPORTS

You’re entitled to one free copy of your credit report from SAVE TEN PERCENT OF TAKE HOME PAY

each of the three credit-reporting agencies at your request

Save at least ten percent of your income by setting up an

each year. Checking your credit report is important because

automatic transfer to a savings account to make it easy.

it can often be the first indicator that you are a victim of identity theft. It also provides you an opportunity to

START AN EMERGENCY FUND

clean up any inaccurate information before you need to

A good rule of thumb is to have three to six months’ worth

apply for credit.

of expenses set aside in an account to cover emergency costs that might arise. Keep it separate from other funds

REVIEW YOUR INSURANCE POLICIES

to avoid spending it.

Review all of your policies to make sure they cover the current cost to replace items lost in a disaster or theft and

PAY DOWN CREDIT CARD DEBT

make sure your home insurance reflects the current value

Pay at least the minimum on your credit cards and make

of your home. The new year is also a great time to shop for

a goal to pay off credit cards every month. Making at least

lower rates on your policies.

the minimum payment on time accounts for 35 percent of

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V I N TAG E R I D E S

D R I V E C OA S TA L C O M M E R C E story by MEGHAN HOLMES photography by RICH WINTER & DONN HUPP

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E

very fall, more than ten thousand classic

seen has been tremendous,” says Mark Scariono,

cars, and their owners, descend on the

president of the Antique Auto and Engine Club

Mississippi gulf coast for America’s largest

of Mississippi (AAECM), and Cruisin’ the Coast

block party - Cruisin’ the Coast. Event

volunteer. “It’s a weeklong event, and it has

locations stretch across more than thirty miles, from

become the largest special event in Mississippi.

Bay St. Louis to Pascagoula, and bring together

Twelve car clubs host, and provide more than

car aficionados and spectators young and old to

700 volunteers. Most of us try to take a day or

marvel at antique vehicles in a festive atmosphere

two out of the week to also do some cruising.”

with food and music. Exhaust fumes fill the air, and

Participants cruise along a beachside highway

engines rev, as cars make their way slowly down

with stops in Bay St. Louis, Biloxi, D’Iberville,

Highway 90 and into quaint downtown centers, full

Gulfport, Pass Christian, Ocean Springs, and

to the brim with innumerable makes and models

Pascagoula. Each venue’s setup mimics a mini

on display and tents set up to shade event patrons

festival, with stages featuring performances

as they watch cars, and people, passing.

and vendors selling food and merchandise.

“I’ve been to Cruisin’ the Coast every year, and

Activities like sock hops and live music from

participated for the last ten, and the growth I’ve

1950s cover bands harken back an era when cars

Back in the ‘50s and ‘60s cars were king.

They represented a lot more than just transportation, and a lot of people my age have strong memories associated with certain cars.

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represented an important part of mainstream

“This year we registered 8,308 vehicles, and

American culture. “Back in the 50s and 60s cars

that was another record breaking year,” says Craig

were king,” Scariono says. “They represented a

Grisoli, Cruisin’ the Coast registration director.

lot more than just transportation, and a lot of

“We had participants from 40 states, Puerto Rico,

people my age have strong memories associated

Canada and Germany. In addition to registered

with certain cars.”

participants, volunteers estimate that thousands

Other activities include a drawing for a raffle

more people bring their vehicles but don’t register.

car as well as a three day auction organized by

“We think we have in the neighborhood of 12,000

Vicari Auctions in Biloxi that featured more

people who bring cars to the event, and thousands

than 700 vehicles in 2017. There’s also a swap

more who don’t bring a vehicle, but want to look

meet - where more than 250 vendors sell all

at the cars and check out food and merchandise,”

manner of products including auto parts, car

says Scariono. “The hotels and casinos are booked,

accessories, clothing, jewelr y, sunglasses,

and the traffic gets terrible.”

wooden sculptures, and fine art. The variety

A 2016 economic impact study showed that

of activities brings a wide range of people to

Cruisin’ the Coast added $26.1 million to the

the event, from all over the country.

Mississippi gulf coast’s economy and an additional

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$2.5 million to the state overall. “Part of the reason

and British Car Club. “It’s pretty much been a trial

this event started 21 years ago was to bring a

and error thing since I started, and I don’t just

positive economic impact to the gulf coast,” says

like Corvettes. I took a ‘58 Corvette to Cruisin’

Grisoli. “This used to be a relatively slow time

this year, but I like the whole spectrum, and own

of year,and we wanted to change that with a

several different vehicles I try to drive at least

fantastic automobile event, and it’s doing what

once a month.”

it’s designed to do.”

Many cars on display at the event are daily drivers,

Part of the event’s draw is the craftsmanship

but there are also pristine, showroom ready antique

and creativity visible in the cars on display.

vehicles. Some cars resemble an antique car on the

Participants spend significant amounts of money,

outside, but with contemporary interiors and engine

and time, repairing and restoring vehicles. Tens

parts. Others have been restored to faithfully appear

of thousands of dollars and decades of work go

as they did in factory condition, with painstaking

into some of the cars.

attention to detail. Jeeps with giant tires lifted five

“I’ve been working on cars since I was thirteen years old, when the first Corvette came out. That’s

feet high sit next to impossibly long Cadillacs painted pastel with their chrome bumpers gleaming.

what got me interested,” says Andy Switzer,

“It’s really a talent to be able to restore these

Cruisin’ volunteer and member of the AAECM

things and most people spend their whole lives

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learning,” says Scariono. “It makes sense that they like to have an opportunity to show off that hard work. Nowadays cars are designed for safety and efficiency, and that’s a good thing, but I like looking at the old cars, because they were built for personality.

The big fins, the dramatic two tone paint jobs... they were for appearance, not functionality.”

At next year’s Cruisin’ event, one lucky raffle winner will receive a 1968 RS Camaro Coupe. The rally green paint job and white deck stripes testify to Mark’s claim that for many aficionados, old cars have personality that comes from something unique about their appearance. That’s also what makes Cruisin’ the Coast special - it gives participants and visitors a chance to relive memories associated with their favorite classic cars, and make new ones alongside the beautiful Mississippi coast.

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Leigh Bailey, Salad Days

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FARM TO FORK

G R O W E R S G E T C R E AT I V E story by SUSAN MARQUEZ

T

photography by RICH WINTER

hroughout the state, small farmers are

hit the ground running with her company just a few

using both traditional farming methods

year ago and hasn’t looked back. Not a traditional

as well as some very innovative methods

farm by any stretch of the imagination, Salad Days

to prov ide fresh, local and seasonal

grows hydroponic bib lettuce, spring mix, basil as

produce to the markets they serve.

well as beefsteak, heirloom and cherry tomatoes.

Never before has the local farmer been held in

In an agricultural state, Salad Days is changing

such high esteem. As more people become savvier

the way farming looks in Mississippi. “It’s different,

about what they eat, they want to know not only

that’s for sure,” says Leigh. “But like any other

where their food came from but who grew it. The

farmer, it’s feast or famine, even though we have

names of the farms as well as the farmers are as

a controlled growing environment. We either have

well-known as the celebrity-status chefs who use

too much or not enough – it’s a moving target all

their produce to prepare their signature dishes.

the time.”

Some may think of ‘salad days’ as the period of

Salad Days distributes their produce to restaurants

life when someone is young and does not have much

from Houston, Texas to Panama City, Florida. “We

experience. A secondary meaning is an early period

send our produce to the Delta, Vicksburg, Natchez

of success. The latter definition certainly describes

and Meridian.” Salad Days lettuce is also available

Leigh Bailey’s Flora-based company, Salad Days. Leigh

in Whole Foods and other local markets.

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Van and Dorothy Killen take great care with their crops at Two Dog Farms in Flora. Starting small with a couple of acres a few years ago, the Killens now farm between 15 and 20 acres and sell their produce to restaurants in Jackson and New Orleans. “It’s all about building relationships,” said Van. “People want to see the farmer, not a food distributor.”

The Killens sell direct to the public as well through a CSA (community supported agriculture) program. “We do our CSA two times a year,” explains Van. “We do a fall program that goes about ten weeks, into the third week of December, and we do a spring/summer program that goes about 12 to 15 weeks.” Patrons subscribe to the CSA and pick up a box of fresh-picked produce each week, assuring that they will be eating in season. Producers of local-made food products are often included in the boxes, such as kombucha, kimchee and sauerkraut from Sweet & Sauer, and lettuce from Salad Days.

Each Saturday, a market is held at Salad Days from 9am to 2pm with lettuce and tomatoes for sale, as well as produce from Two Dog Farms next door. Local honey and eggs are also sold, and other items in season.

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Van Killen, 2 Dog Farms

In Jackson, Cindy Ayers is making a huge impact with her 68-acre Footprint Farms. “We grow vegetables on about 15 acres, and we raise goats, horses, and fish for the next phase of our farm—agri-tourism.” Ayers explains that crops can be grown year-round in the six high-tunnels which allow for a more controlled growing environment. One of the programs she has initiated at the farm is to train high schoolers on how to farm. “Some of the young farmers we’ve been working with now own their own tunnel, and with

Some of the young farmers we’ve been working with now own their own tunnel, and with the profits they make in a year or two, they can purchase their own acreage.

the profits they make in a year or two, they can purchase their own acreage.” It’s important to Ayers to share her knowledge of farming with others. “We try to utilize people where they are with the skills they have. They put in sweat equity while we teach them. We want to look at different ways to attract people to not only soil-based farming but to water-based and aeroponics.”

Ayers has branched out from produce only to include plants with medicinal purposes. “We are growing lots of herbs, and plants such as Jamaican sorrel which is a very natural form of vitamin C, and it cleanses the blood and reduces inflammation.”

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Cindy Ayers, Footprint Farms

Agri-tourism will be a big part of Footprint Farms’ overall business plan in 2018. “We have added a cottage that can be used for receptions or for staying the night. Visitors can have as much of a hands-on experience as they may desire, from actually gardening or fishing to just kicking back and enjoying a cocktail on the front porch.”

Ayers sells her produce to restaurants and grocery stores, and she has a farmers market at the farm seven days a week.

“We also take our pink veggie bus into food desert areas where fresh produce isn’t readily available. We’ve sold out of church fellowship halls and parking lots. We also do a CSA all year that we call ‘Farm 2 Plate.’”

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In the Philadelphia area, high tunnels are found scattered among the five separate Tribal communities of the Mississippi Band of Choctaw Indians. The bulk of the produce is grown in 19 high tunnels. Choctaw Fresh Produce began when the food and beverage director for the casino came to John Hendrix, director of the economic development for the Tribe with the idea of growing fresh produce for the restaurants.

The mission expanded to the Diabetes program, where teaching young people the importance of fresh produce in a healthy diet was key. A CSA program has been established for the people in the Diabetes program.

A new program for Choctaw Fresh Produce this year is a kiosk program that operates on the honor system. “We set up tables by the time clocks in the resorts where employees check in and out of work,” says Daphne Snow, general manager for Choctaw Fresh Produce. “They take what they want and leave the money in the box. Last season was the first time we tried it and it worked great. Now those folks don’t have to stop on the way home—they can take their fresh produce home and have it for dinner that evening.”

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All of the produce grown at Choctaw Fresh Produce is certified organic. That’s a difficult designation to get, and one Leigh Bailey said she can’t qualify for at Salad Days, even though she uses no chemicals or pesticides and her produce is non-GMO. “You can’t get the certified organic designation if you don’t use soil. We grow our produce in water.” Killen says that the produce he grows on Two Dog Farms is “organicinspired,” or natural and sustainable. And at Footprint Farms, Cindy Ayers is using natural methods. “We try to grow as close to nature as possible. We use plastic on the ground to keep the weeds at bay instead of using herbicides.”

With so much locally grown produce, there is no reason to purchase produce grown out of state or from another

I know the farmers, I know their families, I know where they grow and how they grow. Not only that, they grow what we want. When they are ready to buy seeds for the next season, they’ll ask us what we want. They support us and we support them.

country. In addition to reducing our carbon footprint, eating local means eating food that’s in season. In most cases, it has been picked within a couple of days of consumption.

It’s for those reasons and more that local chefs are putting more emphasis on locally-sourced foods. Derick Emerson is a four-time James Beard semifinalist and owner of several local restaurants including Parlor Market, Caet, Local 463 Urban Dining and Walker’s Drive-In. “We source from several local farms, such as Two Dog Farms, Reyer Farms, Amorphus Gardens and Salad Days,” says Emmerson. “I know the farmers, I know their families, I know where they grow and how they grow. Not only that, they grow what we want. When they are ready to buy seeds for the next season, they’ll ask us what we want. They support us and we support them. That local aspect extends to the meat and seafood we source as well. We are providing fresh food to our customers and supporting the local economy. Farming is not an easy job, especially because they are so dependent on Mother Nature. We are glad to have those farmers here, and glad they are doing it so we don’t have to.”

Roberto Fonseca, Choctaw Fresh Produce

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Contents of typical CSA box, 2 Dog Farms

Farm CSAs & Buying Clubs Support Mississippi farmers and your local economy

Goose Valley Farm, Oxford, MS www.goosevalleyfarm.com 901.832.0340

by choosing a CSA or buying club. Not only will you benefit from the beautiful, fresh produce you receive but you’ll also discover new veggies to try out.

Native Son Farm, Tupelo, MS www.nativesonfarm.com 662.678.3497

Amorphous Gardens, Canton, MS www.amorphousgardens.com 601.454.9713

Salad Days, Flora, MS www.nativesonfarm.com 662.678.3497

Beaverdam Fresh Farms, Cedar Bluff, MS www.beaverdamfreshfarms.com 601.454.9713

Sweet Grass Pastures, Lucedale, MS www.sweetgrasspastures.com 601.508.9986

Bountiful Harvest Farms, Starkville, MS www.bountifulharvestfarms.com 662.418.0670

True Vine Farm, Byhalia, MS www.truevinefarms.com 901.301.9038

Canebrake Farm, Oxford, MS www.canebrakems.com 662.607.2728

Tubby Creek Farm, Water Valley, MS www.tubbycreekfarm.com 901.359.4982

Delta Meat Market, Cleveland, MS www.deltameatmarket.com 662.444.6328

Two Dog Farms, Flora, MS www.twodogfarms.org 662.719.0285

Double D Farms, West Point, MS 318.376.0819

Uncle Bubba’s Farm, Utica, MS 601.473.9183

The Garden Farmacy, Livingston, MS www.thegardenfarmacy.online

Yokna Bottoms Farm, Oxford, MS www.yoknabottoms.com 662.380.2367

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SE ASONAL

FE A S T

Fall delivers an array of colorful, hearty vegetables, such as winter squash, carrots, cauliflower, and other greens. Be sure to visit your local farmer’s market or participate in CSA (community supported agriculture) to take advantage of what’s available.

— Eat in Season —

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Celebrate the holidays with this beautiful dish that is also good for you. Both butternut squash and kale are high in beta carotene, a form of vitamin A that boosts the immune system and may play a role in fighting cancer. ___________________________________________________

Butternut Squash & Kale Sauté This hearty, savory side dish is the perfect compliment to your holiday feast of turkey or ham.

MAKES 8 SERVINGS INGREDIENTS

Easy Sautéed Kale If you like collard greens, you’ll fall in love with this simple dish that will serve as a tasty side for any meat dish.

2 strips of bacon 3 lbs. peeled butternut squash, cut into 1/2 in. cubes (about 3 1/2 cups) 1/2 cup diced yellow onion 3 cloves garlic

MAKES 4 SERVINGS

4 1/2 cups chopped, fresh kale

INGREDIENTS

1 teaspoon fresh, grated lemon zest

1 1/2 lbs kale, stems removed and leaves coarsely

1 tablespoon fresh lemon juice

chopped or torn

1-2 tablespoon balsamic vinegar

2 tablespoon extra virgin olive oil

1/2 teaspoon salt

Crushed red pepper flakes, to taste (optional)

Black pepper to taste

2 garlic cloves, finely sliced or diced

2 tablespoon dried cranberries

1/2 cup chopped onion

4 tablespoon chopped, toasted walnuts or pecans

1/2 cup vegetable or chicken stock

4 tablespoon goat cheese or feta cheese, crumbled

Salt and pepper to taste 1-2 tablespoon balsamic vinegar or red wine vinegar

Directions: In a large skillet over medium heat, cook the bacon until crisp. Remove bacon from the pan and

Directions: Heat oil in a large skillet or Dutch oven over

allow to cool. Add squash, onion, and garlic to hot

medium heat. Add the onion, garlic and chili flakes

pan. Stirring constantly, cook until squash is lightly

and sauté for two minutes. Add the kale in batches

browned (about 25 minutes).

and toss to coat with oil. Add chicken stock. When all of the kale is added to the pan, cover and sauté for 8-12 minutes or until tender. Remove lid and continue

Add kale, lemon zest, lemon juice, and salt and pepper. Cook until kale is wilted and squash is tender.

to cook until liquid is absorbed, stirring occasionally.

Add cranberries, nuts, balsamic vinegar, and

Season to taste with salt, pepper, and vinegar.

crumbled bacon. Stir to combine. Top with cheese,

This recipe works well with collard greens, chard,

if desired.

or other greens. For a real treat, add bacon when

___________________________________________________

sautéing the onion and garlic.

For a lighter version, remove bacon and sauté vegetables in extra virgin olive oil.

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Traditional Carrot Soufflé A welcome addition to any holiday menu, this sweet, custard-like dish will have friends and family requesting

into the middle comes out clean. Let cool for 20 minutes before serving. Top with confectioner’s sugar and candied walnuts.

it every year. Although it does contain carrots, the sugar and butter make it less healthful. If you are watching your

For the Candied Walnuts: Melt butter in saucepan

sugar intake or expecting holiday guests who are, try the

over low heat. Add brown sugar. Stirring constantly,

lightened version for the same flavor and fewer calories.

cook for 5 minutes. Add 1-2 tablespoon water to thin.

Add cinnamon, dash of salt, and walnuts. Stir until

MAKES 6 SERVINGS

walnuts are coated. Spread on wax paper to cool.

CARROT SOUFFLE´ INGREDIENTS

16 ounces baby food carrots 1 cup sugar

Lightened Carrot Soufflé

1 stick melted butter

MAKES 6 SERVINGS

1 teaspoon vanilla

INGREDIENTS

3 tablespoon sifted flour

16 ounces baby food carrots

1 teaspoon Baking powder

1/4 cup sugar

3 eggs

2 tablespoon stevia baking blend or 6 stevia packets

Dash of salt

1/4 cup melted butter

Dash of cinnamon

3 tablespoon sifted flour

Candied walnuts

1 teaspoon baking powder

Confectioners sugar

1 teaspoon vanilla 3 eggs

CANDIED WALNUT INGREDIENTS

Dash of salt

1 cup toasted walnuts

Dash of cinnamon

2 tablespoon brown sugar 1/4 teaspoon cinnamon

For the Soufflé: Prepare baking dish by coating it with

2 teaspoon butter

non-stick cooking spray. In a mixing bowl, beat eggs.

1-2 tablespoon water

Add sugar, butter, and vanilla, and beat to combine. Add

Salt

other ingredients and mix well. Bake in prepared dish at 350 degrees for 40 minutes. Soufflé is finished baking

For the Soufflé: Prepare baking dish by coating it with

when a toothpick inserted into the middle comes out

non-stick cooking spray. In a mixing bowl, beat eggs.

clean. Let cool for 20 minutes before serving.

Add sugar, butter and vanilla, and beat to combine.

_________________________________________________________

Add other ingredients and mix well. Bake in prepared dish at 400 degrees for 15 minutes. Decrease heat

Keeping some sugar in the lightened version maintains

to 325 degrees and cook for 45 minutes. Drop

moisture and flavor. To make this dish gluten-free,

temperature 25 degrees if using a clear, glass dish.

substitute oat or coconut flour for the regular flour.

Soufflé is finished baking when a toothpick inserted

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Savory Cranberry Conserva

Cranberry Relish

Thanks to the tangy rice vinegar and brown sugar, this simple

The addition of spices, apples, and oranges elevate this

cranberry sauce is tart, sweet, and completely addictive.

cranberry recipe from ordinary to extraordinary.

MAKES 4 SERVINGS

MAKES 4 SERVINGS

INGREDIENTS

INGREDIENTS

2 tablespoons canola oil

3 cups cranberries

1 large shallot, minced

1 1/2 cups orange juice

1 garlic clove, minced

1 cup thinly sliced apples

1 teaspoon ground fennel

1/2 cup chopped golden raisins

1 pound fresh cranberries

1 tablespoon orange peel, cut into strips

1 cup packed light brown sugar

1 cinnamon stick, broken into large pieces

1/4 cup unseasoned rice vinegar

8 whole cloves

2 tablespoons whole-grain mustard

2 1/2 tablespoons red wine vinegar

2 teaspoons Dijon mustard Kosher salt

Directions: In a large saucepan, combine cranberries,

Pepper

orange juice, apples, raisins, orange peel, cinnamon and cloves. Bring to simmer, stirring to mix well.

Directions: In a medium saucepan, heat the oil. Add the shallot, garlic and fennel and cook over moderate heat, stirring, until softened, 3 minutes. Add 1/3 cup

Cover, reduce heat to low and cook until cranberries burst and mixture thickens slightly, about 10 minutes, stirring occasionally.

of water, the cranberries, sugar, vinegar and mustard

Remove from heat, stir in vinegar and cool. Cover

and bring to a boil. Simmer over moderately high heat,

and refrigerate at least overnight. Remove from

stirring occasionally, until the cranberries are coated in

refrigerator 20 minutes before serving.

a thick sauce, about 7 minutes. Season with salt and pepper. Scrape into a bowl and let cool; serve. _________________________________________________________ The conserva can be refrigerated for up to 2 weeks.

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Thai Pumpkin Soup

Curried Pumpkin Soup

This sweet and creamy soup will become a seasonal favorite.

This savory soup adds spicy warmth to beat the cold weather.

MAKES 6 SERVINGS

MAKES 4 SERVINGS

INGREDIENTS

INGREDIENTS

1 tablespoon unsalted butter

1 small onion, chopped

1 medium onion, diced

1 teaspoon cooking oil

4 cloves garlic, minced

2 cups chicken broth

1 teaspoon yellow curry powder

1-1/2 cups cooked or canned pumpkin

2 1/4 cups store-bought or homemade pumpkin purée

1 tablespoon lemon juice

2 1/2 cups chicken stock

1 teaspoon curry powder

1 (13.5 oz.) can unsweetened coconut milk

1 teaspoon sugar

Sour cream, for serving

1/2 teaspoon salt, optional

Pumpkin seeds or bean sprouts, for serving

Dash pepper 1/2 cup half-and-half cream or evaporated milk

Directions: Add the butter to a medium sauté pan set

Chopped fresh parsley, optional

over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook,

Directions: In a saucepan over medium heat, sauté

stirring occasionally, until the onions are translucent.

the onion in oil until tender. Add broth, pumpkin,

Transfer the mixture to a blender.

lemon juice, curry powder, sugar, salt if desired

Add the pumpkin purée and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the

and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through.

Garnish with parsley, if desired.

coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.

When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds or bean sprouts.

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Andy Warhol (1930–1987), Triple Elvis, 1963. Aluminum paint and printer’s ink silkscreened on canvas. 82 x 71 in.

Collection of Virginia Museum of Fine Arts, Richmond. Gift of Sydney and Frances Lewis, 85.453. © 2017 The Andy Warhol Foundation for the Visual Arts, Inc. / Licensed by Artists Rights Society (ARS), New York.

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PICTURING MISSISSIPPI

THROUGH ART story by JULIAN RANKIN

F

photography by MISSISSIPPI MUSEUM OF ART

rom its earliest beginnings, Mississippi has been a place of art and story.

Residents as far back as the mound-builders of the Natchez tribe molded this earth – both physically and symbolically – into aesthetic form. With the arrival of European explorers, and later, as the country moved toward and

into modernity, the myth of Mississippi captivated artists from across the globe. This Mississippi magnetism is rooted not only in what is known – the beautiful vistas, fertile soil, and powerful waters; but what is unknown and mysterious – like the wellspring of creativity that birthed Faulkner, Welty, and the blues. Coinciding with Mississippi’s Bicentennial, the Mississippi Museum of Art mounts an unprecedented exhibition of artwork by Mississippi artists and those from beyond its borders to illuminate the perception and depiction of Mississippi over more than two centuries. The museum invites visitors to see the state with fresh eyes, through the lenses of artists who help us better understand the places we call home. How did these artists, and how do we, picture Mississippi?

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Charlie Buckley (b. 1982), Cloudscape with Soybeans, 2016. oil on wood panel. 42 x 42 in. Collection of Paul and Tanya Ellis, Ridgeland, Mississippi.

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Top; Richmond Barthé (1901–1989), Awakening of Africa, 1959, cast 1977. bronze. 15 x 27 x 11 in.

Collection of University of Southern Mississippi Museum of Art, Hattiesburg. Gift of Mr. and Mrs. Bobby L. Chain, mus.art.2005.5.1.

Bottom; John James Audubon (1785–1851), Wild Turkey Cock, Hen, and Young, 1826. oil on linen. 47 ½ x 59 ½ in. Collection of Crystal Bridges Museum of American Art, Bentonville, Arkansas, 2013.44.

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Danny Lyon (b. 1942), Bob Dylan plays behind the SNCC office, Greenwood, Mississippi, 1963, printed 2002–2008. gelatin silver print. 13 x 8 ž in (image). Collection of the Nelson-Atkins Museum of Art, Kansas City, Missouri. Gift of the Hall Family Foundation, 2011.12.27.

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The 16th presentation in The Annie Laurie Swaim

The exhibition is on view December 9, 2017

Hearin Memorial Exhibition Series, Picturing

through July 8, 2018 at the Mississippi Museum of

Mississippi, 1817-2017: Land of Plenty, Pain, and

Art in Jackson. As a gift to Mississippi residents,

Promise includes more than 175 works by more than

and thanks to support from the Robert M. Hearin

100 different artists, many on loan from prestigious

Support Foundation, the state of Mississippi, and a

national institutions such as the Harvard University

host of generous sponsors, the sprawling exhibition

Art Museums; the National Gallery of Art and the

is free and open to the public.

Smithsonian Institution in Washington, D.C.; and the

“Mississippi seems particularly enigmatic to me,

Minneapolis Institute of Art. The exhibition features

particularly layered, complex, and elusive in its

individual masterpieces by artists including James

identity,” says Betsy Bradley, Director of the Mississippi

Audubon, Jean-Michel Basquiat (Natchez), Thomas

Museum of Art. “Just when one understands one

Hart Benton, George Caleb Bingham, John Steuart

thread of this glorious tapestry, another strand leads

Curry, Robert Indiana, Norman Rockwell, and Andy

to a contradictory image, and an equally compelling

Warhol (Triple Elvis) – as well as a plethora of works

narrative picture. We hope the exhibition will inspire

by native Mississippians such as Sam Gilliam, William

honest conversation about where we’ve been, where

Dunlap, George Ohr, and Eudora Welty. “We were

we are, and where we hope to be.”

able to borrow many significant works that have

One exceptional example of the artwork in

never been exhibited in the state,” says exhibition

Picturing Mississippi is a 1988 portrait of Eudora

curator Jochen Wierich.

Welty by the late Jackson artist Mildred Nungester

Bruce Davidson (b. 1933), Time of Change (National Guardsmen protecting the Freedom Riders during their ride from Montgomery to Jackson, Mississippi), 1961, printed later. gelatin silver print. 9 x 13 in. (image). Collection of the Nelson-Atkins Museum of Art, Kansas City, Missouri. Gift of the Hall Family Foundation, 2014.18.5.

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James Dallas Parks (1907–1983), Riverman on the Mississippi, 1940. oil on canvas. 43 ¾ x 31 ¾ in.

Collection of Muscatine Art Center, Iowa. 1993.13.

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Wolfe. Painted for the National Portrait Gallery, it

sent it off. With the proceeds, mother and daughter

was only briefly displayed in Mississippi before being

took a trip to Europe, where they visited museums

shipped to Washington D.C., where Ms. Welty’s pensive

and made voluminous sketches before returning

gaze greets visitors from around the world. Elizabeth

home. Always returning home.

“Bebe” Wolfe, the daughter of Mildred Wolfe, recalls

Mississippi is both alike and apart from its territorial

her mother making the landmark painting. “Eudora

neighbors, a truth that led historian James Cobb to

told my mother that if she was interested in painting

call the Mississippi Delta “the most Southern place

a portrait, she thought the National Portrait Gallery

on earth.” Its name is inseparable from its waterway,

might be interested in it,” recalls Bebe. Mildred Wolfe

translated from the Ojibwe (Chippewa) language to

visited Eudora Welty at her home, took photographs

mean the big river. Like the river, which resonates

and made sketches, and came back to Wolfe Studio

deep in the nation’s collective consciousness, the

to paint it. “They cooked [the idea] up amongst

identity of the state and its people are core to the

themselves,” says Bebe. “They cooked up the price,

fabric of the human condition. Or, as William Faulkner

too. My mother had no idea what to charge.” Bebe

famously put it, “To understand the world, you must

varnished the painting for her mother, boxed it up, and

first understand a place like Mississippi.”

Left; Mildred Nungester Wolfe (1912-2009), Portrait of Eudora Alice Welty, 1988. oil on canvas. 39 ½ x 33 ½ in. (framed). Collection of the National Portrait Gallery, Smithsonian Institution, Washington D.C. NPG.88.163.

Right; Jeffrey Gibson (b. 1972), Sharecropper, 2015. repurposed punching bag, glass beads, oxidized copper beads, artificial sinew, steel. 30 x 12 ½ x 12 ½ in. Courtesy of the artist.

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Eudora Welty (1909–2001), Tomato packers’ recess, Crystal Springs, 1935–1936. Contemporary gelatin silver print.

14 x 11 ¼ in. Collection of Mississippi Museum of Art, Jackson. Gift of Mr. and Mrs. Richard L. Miller, 2000.013.

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AMERICA, LET’S DO LUNCH

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Julius Gaines, SINCE 1933. He’s got a curious intellect that can’t be satiated.

Now, he and 1 in 6 seniors face the threat of hunger and millions more live in isolation. So pop by, drop off a hot meal and say a warm hello.

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