march 2013

T GOWN & OWNMAGAZINE

GREEN Simple

Living

VO

LU

ME

3, NU

MB

ER

3M

AR

CH

2013S

IMP

LE

GR

EE

N L

IVIN

G

2 | townandgownmagazine.com

march 2013 | 3

{ w R I t E R S }

A PROdUCt Of HORIzON Of MISSISSIPPI

P.O. Box 1068 | Starkville, MS 39760www.townandgownmagazine.com

dON NORMAN | publisher [email protected]

CLAIRE MASSEy | editor [email protected]

LINdSEy JOHNSON | account executive lindsey@ townandgownmagazine.com

EMILIA MORGAN | account executive emilia@ townandgownmagazine.com

KELSEy PEdERSEN | account executive kelsey@ townandgownmagazine.com

LIzzIE SMItH | intern CAtHERINE StUKENBORG | intern

{ S t A f f }

MEG HENdERSON

JOE LEE

HELLEN POLK

RICHELLE PUtNAM

LIzzIE SMItH

CAtHERINE StUKENBORG

LINdSAy JO wILKINSON

dIVIAN CONNER

PREStON COOPER

ASHLEy COVIN

LIzzIE SMItH

{ P H O t O G R A P H E R S }

CLAIRE MASSEy

CHRIS MCMILLEN

{ P A G E d E S I G N }

{ A d V E R t I S I N G d E S I G N }

Reproductions in whole or in part, without written permission, is strictly prohibited. No responsibility can be assumed for unsolicited manu-scripts, articles or photographs. We reserve the right to edit submis-sions before publication. Town & Gown is a free magazine published

monthly and distributed in and around Starkville and the Golden Triangle area. Subscriptions are available for mail customers. For

subscriptions or inquiries, write Town & Gown Magazine, P.O. Box 1068, Starkville, MS, 39760, or call 662-323-1642.

ABBy HAtHORN

LISA LAfONtAINE ByNUM

AMy tAyLOR

{ C O N t R I B U t O R S }


Edi

tor

In the fast-pace world we live in today, it can be hard to live simple and go GREEN. We have devoted this month’s issue to all things sustainable, environmentally friendly and GREEN. Learn how to get back to the roots of living simple with the Mississippi Modern Homestead Center and expert pieces on herbal medicine and eco-friendly cleaning (page 14). Then, see how Lauren Brooke Shields uses recycled material for her jewelry company, Frayed (44).

Part of going GREEN is making small changes that can grow into your culture and Gaining Ground Stainability Institute of Mississippi is one non-profit organization do-ing just that. They promote “Local” by using locally harvested produce in restaurants to using naturally local resources for sustainable living ( page 28).

Living a healthy life starts with staying active and Susan Presley with Anytime Fit-ness has provided you with “Anywhere Anytime Workouts” that use no equipment or gym commitment ( page 38).

When I think of living simple, I feel you have to know where your roots started. Dr. Don Marascalco from Meridian, Miss. has put his love for his family and food into one book full of family recipes, bringing his family together with just one dish ( page 24).

Lisa LaFontaine Bynum, “The Cooking Bride” food blogger, did however give us healthy snack recipes, from Roasted Garlic and Sweet Pea Hummus to a Frozen Blueberry Ricotta Smoothie ( page 33).

If you are the aspiring gardener turn to page 20 where Daren Bussolini gives her expert opinion on eco-friendly gardening. We could not forget about the kids! Starting on page 62 Sprout in Starkville, Miss. dressed our toddler models with organic

eco-friendly clothing.If you have not started to live simple and GREEN, this month is the time to start and turning the pages of Town & Gown

Magazine will have you on the right path! Enjoy!

Lette

r fro

m th

e

march 2013 | 7

Msu Riley


Contents

This Key Lime Pie Cheesecake is from Dr. Don Marascalo’s cookbook “Muddy Waters”.

See more page 24.

IN EVERY ISSUE6 Staff

7 Letter From the Editor

50 T&G Wish List

70 Literature

71 Events

80 Calendar

82 Advertisers

HOME AND GARDEN14 Reconnecting the Roots

18 DIY with Amy Taylor

20 “Simply Put” Eco-Friendly Gardening

TASTE AND TOAST22 Starkville Restaurant Week

24 Family Recipes Deep as the Muddy Waters

28 Eat. Drink. Be Local.

33 Favorites Made Lighter

HEALTH AND BEAUTY38 Anywhere Anytime Workouts

LIFE AND STYLE44 Only Strings Apart

54 Giving Hope

60 A Cup of Lindsay: Go to Greens

62 Be Carefree

Table of

On the CoverT GOWN & OWN

MAGAZINE

GREENSimple Living

march 2013 | 9

ContentsHome and Garden

Page 14Taste and Toast

Page 24

Health and BeautyPage 38

Life and StylePage 44

march 2013 | 11

T GOWN & OWNMAGAZINE

Be in the Know!

Sign up for the Town & Gown Magazine monthly newsletter.

Email:[email protected].

townandgownmagazine.comP.O. Box 1068

Starkville, MS 39760662-323-1642

march 2013 | 13

Reconnecting Rootsthe

Home and GardenT O W N & G O W N


On a drizzly January morning in a home near Starkville, about a dozen ladies gather in a comfortable kitchen around an island piled with fresh lavender, rosemary,

thyme, and other herbs. Their delicious aromas permeate the room. The ladies sip hot coffee and tea, and they chat and laugh as if they are all old friends. Class is about to begin.

Instructor Mandi Sanders initiates the lesson on making “green” cleaners from these herbs and other affordable

and natural ingredients such as vinegar and baking soda.

This class is one of many offered at the Mississippi Modern Home-

stead Center, which opened its doors in December 2012. The

formerly private residence of its co-founders, Mike and Alison Buehler,

is situated on a bucolic six-acre lake-front property just 1.5 miles west of the Starkville Wal-Mart.

The Homestead includes a spacious kitchen for nutrition and cooking lessons, a large meeting space with a scenic lake view for workshops and yoga classes, local art displays, and an extensive garden, along with nature trails, chicken coops, and beehives. Sleeping quarters are available for overnight guests and weekend retreats.

One of the Homestead’s main goals is to equip people with knowledge and skills that allow them to live well with less waste and reliance on others.

“Mississippi is rich with practical know-how, but much of that information has been lost in an era of cheap energy and convenience. The purpose of the Homestead Center is to help Mississippians rediscover self-sufficiency skills by combin-ing the best of our past knowledge with our current improvements and technologies.”

“My grandmother’s generation could knit or sew,” she added. “Our moms said, ‘Forget that!’ and now we don’t know anything – that’s the general trend. So our children are really going to be in trouble if we don’t reclaim some of that knowledge.

Lindsay Wilson, who teaches yoga and nutrition/herbal preparation at the Home-stead, feels her reconnection with tradi-tional knowledge has been a life-changing experience. During her years living in San Francisco and Western North Carolina, the Mississippi native learned how to identify and use common herbs, plants and food

sources to create natural and effective medicinal products.

Wilson said, “As I settle into this area again, I am rediscovering Mississippi in a whole new light. For once, I can see the land, flora, and fauna for what they are and appreciate their expression, their life force, and their complex relationships with each other. Thankfully, my eyes have become attuned to what nature is offering up every day, and I can assure you, there’s a lot of medicine out there.”

Buehler and the Homestead instructors feel that this back-to-the-land movement is not simply a fad. It has the potential to improve not only the physical and financial health of the individual and family but also of the entire community.

“A lot of people in our state are not healthy and are not financially wealthy,” Sanders said. “These things are cost-effective and have a tremendous effect on health. You can buy seeds inexpensively and grow a large amount of vegetables. You can make these natural cleaners and spend very little on the ingredients.”

Buehler added, “It’s hard to make big changes. But if everybody would just make a small change – hanging laundry on the line, eating local food, how you spend your dollar. For every $100 spent at a chain store, $10 stays in the community. For every $100 spent at a local business, $75 stays in the community.”

Reclaiming a simpler way of life also involves reclaiming our connectedness to the community.

“People come out here to reconnect, and it makes them happy,” Buehler said. “You don’t have to be a hippie or a prep-per/survivor – but you can be! There’s something for everyone here. It’s some-thing that unifies people.”

It is this sense of community that was so evident in the Homestead’s kitchen that January morning, from the ladies’ laughter and camaraderie to Sanders’ unmistakable joy in sharing her knowledge with others.

Buehler is grateful to individuals like Sanders and Wilson who make the Home-stead a success: “There is not one project we have undertaken all on our own. Ironi-cally, community is the key to becoming more self-sufficient. While we are learning self-sufficiency skills, we are never learning them on our own.” F

march 2013 | 15

S t o r y b y Me g H e n d e r s o nP h o t o g r a p h y D i v i a n C o n n e r

Lindsay Wilson is a Wellness Coach and Yoga Teacher in Starkville, MS and she teaches nutrition and herbal preparations at the Mississippi Modern Homestead Center. You can visit her website at madhupamaypop.com.

What you will need:A quart jarSmall mesh cloth that can fit over the mouth of the jarQuart jar ring to hold mesh clothOlive oilFresh herb (but with no moisture on its surface)BeeswaxSauce panPyrex, glass measuring cup (with handle)4-5 Ball jar ringsEssential oil(s) (optional)Small, glass jars

1. First, infuse the olive oil with fresh herb(s). This will be the base oil for the salve or balm. You can use dried herbs, but fresh herbs are preferred as certain constituents are lost in the drying process. Loosely pack a jar with fresh herb and cover the herb with olive oil. With a chopstick, move the plant around to loosen any air bubbles and pour in more olive oil to completely submerge the plant material. Cover with a mesh cloth and place in a warm part of the house, but not in direct sunlight. Wait six weeks, stirring occasionally, and then strain the plant matter out.

2. Now, you’re ready to heat your oil and add beeswax. Either grate your beeswax or purchase beeswax in small beads so that it is easy to melt. Fill our sauce pan half-way with water. Put the smaller-sized Ball jar metal rings in the bottom of your sauce pan (this acts as a double

boiler). Or, use a double boiler if you have one. Fill your Pyrex, glass measuring cup about ¾ full with the infused oil. Place the Pyrex measuring cup on the Ball jar rings in the sauce pan so that it is bal-anced and secure. Bring the water around the measuring cup to a light boil. Begin adding the beeswax. The normal ratio is about 1 part bees-wax to 3 parts oil. To test the con-sistency of your salve batch, simply pour a small portion onto some foil and place in the freezer for 30 seconds or until hardened. Take out and press with your fingers. If it is too soft, add more beeswax. If it is too hard, add more olive oil.

3. When you have arrived at the desired consistency, turn the heat off. Remove the measuring cup from the sauce pan and place on a trivet. If you want, you can add vitamin E drops to stabilize the liquid. However, when oils are infused with herbs, most herbs have stabilizing constituents which make the addition of vitamin E unneces-sary. Add essential oils at this point if you wish. I suggest about 12-15 drops per four cups of liquid. Pour the hot liquid into your jars.

4. Wait for them to fully cool down and harden. Cap your jars, label with ingredients and the date. And, place them in a cool location for storage. They will last for six months to a year.

Homemade Salve or Balm

It took moving away and a long journey to appreciate what was here in my back-yard all along in Mississippi. After living abroad, in California, and then in the Blue Ridge Mountains of North Carolina for the past 13 years, I am back in Mississippi.

Researching about my ancestors, my plant and herb curiosities were at their peak and all have been part of what I now teach at the Mississippi Modern Home-stead Center.

Something had been pulling me back to Mississippi for some time already, so the timing of the center’s opening was perfect and I moved without hesitation. Upon arrival, I soaked in the smell of the pines, admired the Great Blue Heron in flight, and found an abundant patch of medicinal Reishi mushrooms right behind my apartment. I knew I was home.

As I settle into this area again, I am rediscovering Mississippi in a whole new light. For once, I can see the land, flora, and fauna for what they are and appreciate their expression, their life force, and their complex relationships with each other. At least, I am beginning to understand these things and how this applies to my life and the community’s health. Thankfully, my eyes have become attuned to what nature is offering up every day, and I can assure you, there’s a lot of medicine out there.

Recently I was teaching a workshop at the Mississippi Modern Homestead Center on medicinal salves, balms and oils. Using local beeswax, extra virgin olive oil and a variety of herbs, we were able to make medicine right from the backyard. We made an infused oil from the well-known and yet largely overlooked evergreen, Mediterranean plant, Rosemary. This oil can be used for wounds, cuts, and scrapes; it can also be used to relieve sore muscles and achy joints. Finally, it can be enjoyed in the kitchen, mixed with vinegar for a great salad dressing or used in a marinade mixture for meats.

Herbal Medicine with Lindsay Wilson


Mandi Sanders is an advocate for community health and champion for local food. She is a lo-cal La Leche League Leader, family herbalist and natural family living consultant. She currently serves as Vice President of Gaining Ground Stainability Institute of Mississippi and teaches on medical herbs and the natural home at the Mississippi Modern Homestead Center. She can be contacted through her email [email protected] and her community supported HERBiculture business at sweetgumapoth.com.

Easy as it Gets Cleaning Spray:Mix equal parts vinegar and warm water into a spray bottle. Spray on and wipe off! Voila!* This is a great basic recipe to which you can add more ingredi-ents as you desire for their various properties. It is perfectly fine on it’s own and serves as a quick, easy all purpose spray!

Tough All-Purpose Cleaner:2 tsp. of castile soap (like Dr. Bronner’s) or dish soap 5 Tbsp. of vinegar (just use the cheap white vinegar)2 tsp. of borax1 tsp. baking soda essential oils (optional)

1. Mix with four cups of hot water.2. Add one teaspoon of essential oils for kicks. It will add a pleasant smell, but you’ll reap the benefits of a natural disinfectant that many of these oils possess. Feel free to mix & match. Oils that I’ve tried are lemongrass, eucalyptus, laven-der, sweet orange or peppermint (eucalyptus and lavender go nicely together).3. I also add about a 1/4 of a teaspoon of tea tree oil for its anti-septic benefits.4. Now, load your cleaner into a spray bottle, and use it on anything besides glass.

Homemade Laundry Detergent:1 bar grated castile soap (Dr. Bron-ner’s is a good one) Many people also like fels naptha and ivory soap1 1/2 cup baking soda1 cup super washing soda1 cup boraxOptional: lavender, sweet orange, or your favorite essential oils.

Mix together and store in air tight container. Use 2 tablespoons per load.

Glass Cleaner:Fill a spray bottle with white vinegar. Spray on and wipe off using a microfiber cloth to reduce lint. Easy!

Bathroom Scrub:Make a paste with dish soap, baking soda and lemon juice. Scrub away! * My favorite bathtub tip is to take one of those refillable dish scrub-bers and fill it with equal parts dish soap and vinegar. Wipe down the tub/shower while you are bathing and rinse it off. Once a week and your tub will stay shiny!

Toilet Cleaner:My favorite way combines easy and effective: Pour a cup of vinegar in the toilet and allow to sit (I like to wipe down the rest of the bathroom while it works it’s magic), then add in one cup of baking soda. It will bubble and after that stops, a quick scrub with your toilet brush will leave you with a clean, white bowl.

Cleaners I love:

Six years ago, my husband and I found out we were expecting for the first time. We also had just committed ourselves to him returning back to school to pursue his dream. We were on a strict budget and also, very suddenly aware of everything going into my body. At the time, there were a few eco-friendly cleaners on the market, but they were pricey!

After researching the chemical cleaners we were using, we learned that commercial cleaners are some of the most toxic items in our home. Over 10 percent of all toxic exposures reported to the U.S. Poison Control Centers were from common cleaning products and over half of those were ingested by young children. The lists of toxic in-gredients were long and the risks from those, even longer. We knew we had to make the change, but we had several factors to consider.

First, we had to make it budget friendly! Luckily, with a little googling and reading, I quickly realized homemade, natural cleaners were extremely frugal and we’d actually be saving money. Secondly, I knew that this had to be easy and not time consuming. Finally, the cleaners had to perform. What’s the point if they don’t clean, right?

So, I found some basic recipes and gave it a try. Much to my surprise, my home-made cleaners were easy and worked equally as well as my former cleaning products and I definitely was saving a lot of money! Win-win-win!

Six years later and there is an overwhelming plethora of homemade cleaning reci-pes on the internet. Making your own cleaners is simple and can easily be done with just a few basic ingredients. All of these ingredients can be found locally as well.

Green Home Cleaners with Mandi Sanders

march 2013 | 17

DIY with Amy Taylor

Taylor, Petal native and Starkville resi-dent, is a Southern Mississippi graduate where she earned a bachelor degree in broadcast journalism and obtained a master’s degree in Agricultural and Ex-tension Education from Mississippi State University. She is an avid do-it-yourself crafter, artist and has passion for home design and projects. For more informa-tion about DIY with Amy Taylor email [email protected].


Silver Platter Chalkboards

Here’s a cheap, easy way to create an elegant-looking chalkboard:

1. Brush a layer of latex primer onto a faux silver platter. Find platter at a dollar store or party sup-ply store.2. After the primer dries, brush on the black chalkboard paint.3. Add basic picture hooks to the back of the plate and hang with string or ribbon. These chalkboards can be used on your door, hung on the wall or anywhere else you need!

For this project, use extra clear glass items like vases, candle holders, wine glasses, or even empty food jars! Before starting, keep in mind this project can be challenging and involves some trial and error. However, once you get the hang of it, the results are worth it!

Materials:Glass item (vase, jar, candle holder, etc.)Mod Podge in Clear GlossFood coloring

1. Using food coloring mix with mod podge. Thin the mix by stirring in a splash of water.2. Pour mixture into the glass piece, swirl around until the inside is covered. It’s very important to pour out as much excess as possible so it doesn’t build up at the bottom.3. Place in oven on wax paper and a cookie sheet. Depending on the item’s shape, you might want to turn it upside down. Heat to a very low setting, 150-170 degrees. Leave items in until the glue mixture dries clear! Make sure to be careful pulling items out of the hot oven! You can add any adorn-ment you wish, like string, charms, lace, etc.!

Colored Glass Vases

1. 2.

1.

2.

3.

march 2013 | 19

20 | townandgownmagazine.com *

I

Lelia Scott Kelly is an Extension Professor and the Consumer Horticulture Specialist for the Mississippi State University Extension Service. She has her M.S. and Ph.D. in horticulture from Mississippi State and has worked for Extension for 13 years. Kelly is a con-tributor to Mississippi Gardener magazine, served as the National Chair of the Consumer Horticulture Master Gardener Working Group of the American Society for Horticultural Science (ASHS) and is the Southern Representative on the Consumer Horticulture National Committee.

n today’s struggling economy, home gardening is becoming more and more popular. Whether done as container gardens, in beds or on small plots of land, gardeners of all ages are creating picturesque, yet practical landscapes of stunning flowers for display and fresh herbs and vegetables for the dinner table.

Conversations about building and maintaining “eco-friendly” environments are growing in popu-larity as well. According to Lelia Scott Kelly, Ph.D, Extension Professor of Horticulture and Con-sumer Horticulture Specialist at North Mississippi Research and Extension Center, more products are entering the market labeled as green products. Buzz words like “living green” and “going green,” have piqued people’s interest in the eco-friendly mindset and entire communities are joining in the conversation. But what exactly does eco-friendly mean?

“Simply put,” said Scott, “it means using earth-friendly products and practices that help conserve our natural resources and minimize the effect on the natural balance of nature.”

As people age, they begin to think more about the state of the world they will leave behind, Scott explained. To better impact the environment left to children, grandchildren and the generations to come, individuals are more aware of alternative practices and products, and conscientious about how to implement and maintain the land.

In addition, the physical and emotional benefits of gardening are steering the conversation into new directions. Over the past thirty years, numer-ous health studies have elevated gardening from a “lightweight hobby” to “moderately strenuous exercise.” Trimming, digging, pulling and hoeing

weeds indeed strengthen our bodies, but, as research reveals, also relieve stress, improve cogni-tive function, and may help people suffering from certain psychological disorders.

“Even the father of American psychiatry, Dr. Benjamin Rush, noticed the beneficial effects of gardening in his work with psychiatric patients in the early 1800s,” said Scott. “Over time he noticed his patients who were assigned gardening tasks as opposed to other tasks like kitchen or maintenance work were calmer and less agitated.”

Involving the entire family in growing and maintaining an eco-friendly garden is healthy, edu-cational, fun and easy. So, let’s get started!

The single most important step in gardening will be increasing the organic matter content in the soil. Compared to organic matter content in cooler areas of the country, the content of native Missis-sippi soil tends to be low due to high temperatures and other factors.

“In our climate, organic matter decomposes rather quickly. Amending the soil with plant and animal residues such as leaves, trimmings, and manure in various stage of decomposition can add to the productivity of the soil,” said Scott. Using organic matter to build garden and landscape soils fits with eco-friendly gardening because organic matter is recycled material and therefore reduces the waste dumped at landfills. “Your county Extension office has the materials and informa-tion to help you take and submit a soil sample for analysis,” she said.

Purchasing certified seed through seed business-es and retailers will lessen the possibility of diseases transmitted through seeds. When using your own

“Simply Put”Eco-FriendlyGardeningwith Lelia Scott Kelly

Top photo: Succulents – Growing succulents and cacti in sunny, dry locations in the landscape requires less water; thereby helping to decrease water use.

S t o r y b y R i c h e l l e P u t n amP h o t o g r a p h y S u bm i t t e d

march 2013 | 21

seeds or buying from individuals or groups, the

likelihood that the seed is carrying a disease organism is higher because plants can

contract diseases from pathogens in the soil or from nearby plants and weeds.

Read and follow the manufacturer’s directions on gardening equipment and pesticides, including the information on the rate and time of application, crops on which the product can be used and days to harvest (the last date before har-vest the product can be used on a particular crop to ensure safe consumption).

“Doing so before purchase is a good idea to see if it is labeled for application on the crop needed and controls the pest re-quired,” said Scott. “If [gardeners] have difficulty interpreting this information, they should call their local Extension office for help.”

Scott recommends using biological control for controlling pests, such as insects, mites, weeds and plant diseases. This can be done by introducing a natural enemy or pathogen* into the pests’ environment to disrupt their ecological status. “This type of control does require an active management role,” she said. Another eco-friendly way to help control small populations of large insects is to hand-pick the insects, being sure to remove only

the harmful insects and not insects beneficial to the environment, such as ladybugs.

Gardens should be watered in early morning to prevent quick evaporation and to insure that the foliage dries quickly. This lessens

the possibility of spreading diseases. To protect the skin from sunburn and the possibility of skin cancer

while working in the garden, liberally apply sunscreen (SPF30 or more) or wear clothing that covers exposed areas. “Be diligent about reapplying

sunscreen, if you are outside for a long period of time, get wet or perspire a lot,” said Scott.

Use ergonomic** hand tools designed for maximum effect with the least amount of effort to avoid overexerting joints and muscles.

Assign fun activities in the garden to the children. Better yet, offer them their own individual space by providing a large container to plant, tend and harvest their own flowers, vegetables or herbs. This gives children a sense of ownership, achievement and gratification.

“I remember the first time my own mama placed a butterbean seed in my hand, helped me break it open to reveal the tiny little plant inside and then gave me another one to plant in the garden. I was hooked!”

In short, families that grow together become healthier together. As teams preserving and protecting the natural resources within our own properties, we are happier, healthier people and models for future generations.

* an agent that causes disease, such as a bacterium, fungus or virus**an applied science concerned with designing and arranging things people use so that the people and things interact most efficiently and safely F

Children love to garden especially if given their own tools and garden area.Tomato Hornworm is damaging larvae that could be easily hand picked.


RESTAURANT

Something sure to appease your taste buds is coming to Starkville. For an entire week, local establishments will be serving their best food for your mouth to savor. Starkville Restaurant Week is presented by Starkville Convention & Visitors Bureau along with guidance by Eat Y’all, a digital magazine and event management company who started the first Restaurant Week in Mississippi located in Jackson.

Haley Montgomery, a graphic designer who helped with the process and owner of Small Pond Graphics, said they were look-ing for a way to showcase the restaurants in a unique way and create more aware-ness on local chefs and the dining options available.

“Some of our restaurants have already received a lot of recognition across the region, and we wanted a way to capitalize on that and help people see Starkville as a culinary destination.”

Starkville Restaurant Week offers delicious cuisines with each restaurant de-veloping their own special menu in which they feel is their top appetizer, entrée or dessert. Some participating may even create their own exclusive menu as well as having their own regular menu offerings.

There will menu options for every price range and for each meal of the day.

While the food is sure to be celebrated, the real winner will be a local charity that will get a $5,000 check at the end of the week. Every time a meal is eaten at a participating restaurant, the patron will re-ceive a charity ballot and will vote between the top charities selected.

To learn more or see a list of partici-pating restaurants, price point or menus, visitstarkvillerestaurantweek.com. F

S t o r y b y L i z z i e Sm i t hP h o t o g r a p h y b y L i z z i e Sm i t h

& S u bm i t t e dCappe’s Steakhouse

Chef Ty Thames at Restaurant Tyler.

Oby’sBin 612

march 2013 | 23

Family Recipes Deep as the Muddy Waters

For almost three decades, Dr. Don Marascalco has practiced ophthalmology from the Meridian Eye Clinic and has legions of loyal patients who’ve seen him for cataract surgery and Lasik laser vision correction. He’s also the author of Muddy Waters: Treasured Recipes from our Acadian, Sicilian and Southern Heritages, an attractive, hardbound collection of over 550 family recipes that have been passed through the generations.

“We ate Italian, Acadian, and Southern food,” Marascalco said. “We encountered many of these recipes at family gatherings: wed-dings, baptisms, funerals, Thanksgiving and Christmas holidays.

“We wanted to collect and print family recipes in one location – a book – that any family member could access. Often, my family didn’t use recipes. Many of the older individuals would cook from feel and experience and not a recipe. Some were written for the first time when one of my sisters sat down with the individual and documented the amount of each ingredient as they cooked an old family recipe.”

Blueberry Jam

Taste and ToastT O W N & G O W N


S t o r y b y J o e L e eP h o t o g r a p h y S u bm i t t e d

Muddy Waters was released in November 2012 and is very much a family project. Marascalco himself com-piled, sorted, corrected, and organized the recipes in the cookbook, with a variety of family members and friends involved in doing everything from collecting the recipes (and contributing them) to proofreading the manuscript.

The recipes are divided into sections: appetizers, beverages, breads/rolls/pastries, soups, salads, entrees, veg-etables/sides, casseroles, and desserts. All are easy to read, and many are accompanied with high-resolution photo-graphs of an ingredient or two. Bookending the collection of recipes are spectacular, full-page photographs taken by Marascalco himself: a moon rise in Cefalu, Sicily; a Saguaro Cactus in Tucson, AZ; a sugar cane field in Houma, LA; cotton fields in the author’s hometown of Clarksdale.

“I love to cook and will often cook a pot of gumbo or turkey dressing when it’s a rainy weekend,” Marascalco said. “I tend to cook my recipes that produce a large amount of food. It is then divided into portions and frozen. When the kids and grandchildren are home to hunt – or for a holiday or special occasion – we will pull out a number of the frozen items and it makes the weekend easy. The Flight Duck Gumbo is the recipe that is constantly in demand at all occasions. It is that good.”

Key Lime Cheesecake

Carmouche Lemon Meringue Piemarch 2013 | 25

Crab Chowder

Bolgeo’s Stewfatto

Stuffed Bell Peppers26 | townandgownmagazine.com

Response to Muddy Waters has been very strong. Nearly half of the first printing (2500 copies) has sold so far through word of mouth. It can be purchased at Square Books in Oxford, Dement Printing in Meridian, Custom Optical of Meridian, Peterson’s Art & Antiques in Vicksburg and, of course, at the Eye Clinic of Meridian. Marascalco will gladly autograph your copy, and to order your own, email him at [email protected].

“I have invested thirty dollars in each book and have been selling them for that price. We have not been selling the book for profit,” Marascalco said. “It is something that I will hand down to my children and grandchildren.” F

Rose’s Eggplant Stack

Jambalaya

BBQ SandwichSansing smoked pork butt, stewed

in Cathead Chicory liquor BBQ sauce, served with Bountiful Harvest Farm’s white stem Chinese cabbage and Misato rose radish coleslaw on

Vardaman sweet potato roll.28 | townandgownmagazine.com

Eat. Be Local Gaining Ground: Farm to Table

march 2013 | 28

march 2013 | 29

Drink .

Going green might make you think of windmills, solar panels and recycling. But the green movement can also encompass the harvest-ing of your own food, and the Gaining Ground Sustainability Institute of Mississippi (GGSIM), a Starkville-based non-profit organization, is making a unique imprint in our state with events featuring foods and beverages that are harvested (and brewed or distilled) right here in our backyard.

“At the heart of GGSIM and our vision for Mississippi is the idea of getting back to all things local.” said Vice-President Mandi Sanders, a Tu-pelo native who co-owned a natural foods store in Oxford, Miss. with her husband, Will, before the couple moved to Starkville, Miss.

“When thinking about fundraising ideas for the year, I knew a Farm to Table event was perfect for us,” Sanders said. “We have a great variety of resources in our community and I really wanted to highlight that with this event. Chef Ty Thames is deeply committed to local food- and area-crafted drinks.”

A graduate of the University of Southern Mis-sissippi with a degree in Hospitality Management, Thames moved to Vermont for Culinary School at the New England Culinary Institute. His post-grad-uate internship took him to Parma, Italy, and he worked in Washington, D.C. for two years, which included a stint at the Ritz Carlton Hotel.

A college roommate who bragged on the poten-tial of the area urged Thames to move to Starkville, and he and a business partner opened BIN 612, Rock Bottom and, eventually, Restaurant Tyler. Like Sanders, Thames is a strong believer in sus-taining the resources available in one’s community and created the popular Eat Local slogan. Zorba’s Greek Tavern, which is upstairs from Restaurant Tyler and utilizes the same kitchen, was the site for a Farm to Table event in December that raised $2,500 for GGSIM.

“There were a few challenges when doing this event, and not all them falling on me,” Thames said. “From various breweries and the decor, we had over ten different businesses featured at the event, not including the raffle items or the local musicians featured. Mandi Sanders did a great job coordinating everyone.

“On my end, it really came down to the execu-tion of the food and delivery of presentation. We had seven different heavy hors d’oeuvres, and we were expecting a little over 200 people. I like to overkill, so this meant that I had to make in the neighborhood of 500 of each individual dish, which translates into a total of 3,500 individual appetizers.”

S t o r y b y J o e L e eP h o t o g r a p h y D i v i a n C o n n e r

Tiramisu CheesecakeStrangbrew coffee crusted cheesecake, Sorghum molasses custard sauce, topped with strange brew chocolate covered espresso bean.


“We had a wonderful variety of local food offerings from area farms and artisans which paired perfectly with craft beer from area breweries, specialty coffees, and spirits from right here in Mississippi,” Sanders said. “Chef Thames’ creativity and talent in the kitchen shined using all of these quality ingredients, and he created a wonderful menu of tapas for the night. He used the different drinks in the sauces and to flavor many of his creations. His expertise of pairing food and drink made for a phenomenal menu.

“We showcased foods that can be grown here in Mississippi even in the midst of winter’s cold temperatures, proving that we can indeed support ourselves right here in our own state without sending out over 80 percent of every dollar we spend on food out of state. The event was sold out before it even started and we are so thankful to our community for their support of their local farms, foods and businesses.”

Thames, of course, loves the challenge to preparing fine food and serving it with top-quality coffees, wines and spirits.

“When pairing any food with any-thing, I always consider the beverage before the food, whether it is beer, wine, coffee – it only makes sense this way,” Thames said. “I use my palate to judge the level of sweetness and bitterness and let me know what type of food should go with that item. This is true not only with what food I choose, but also how I should prepare that food.

“I’ll adjust the acidity in coleslaw to cut through the fattiness in the food, which in turn will lessen the acidity in the beer or wine. I will sweeten up the pickling vinegar in the okra to adjust to the high acidity in the sauerkraut to achieve the same results. It may be adding a sweet dessert to take some bitterness out of coffee, or the sweetness out of a dessert wine. On the other hand, I can add a particular spice to highlight certain flavors in a craft beer.

“This is why I love food so much. It is a never ending journey of flavors and the manipulation of them. Paired with your own creativity, you are lim-ited only by your imagination when it comes to food.”

ReubenSmoked Beaverdam Farms chicken, Southern Cul-tured’s sauerkraut, served with remoulade sauce on pumpernickel bread, topped with pickled okra.

Chef Ty Thames.march 2013 | 31

On the beverage side at Zorba’s that evening, there were specialty coffees provided by Strange Brew of Starkville,, vodka products from Cathead Vodka of Jackson, and craft beer supplied by Back Forty Beer Company of Gadsden, Ala., and Lazy Magnolia Brewery from the Mississippi Gulf Coast.

“That night we poured Timber Beast, Southern Pecan, Gulf Porter, and Indian Summer,” said Lazy Magnolia Mid-South Brand Manager and Starkville native Skyler Hatcher. “When it came to our Gulf Porter – our darkest beer– it really surprised people that it wasn’t as heavy as it looked. I would say it was a case of their taste buds surprising their eyes and mind. Chef Ty did a very good job of pairing the flavors, and people loved the beer just as much as they did the food.

“I believe that Gaining Ground was trying to show the public that with a little passion, persistence and knowhow they can turn something plain and everyday like food or beer into something so much more. If you ask anyone who grows their own food or brews their own beer why they do it, I believe they will tell you that they simply love doing it. Most of the time when some-one grows or makes something with their own blood, sweat and tears it tastes a lot sweeter than something they bought at a large chain store.”

“The exposure aspect is an important one for us,” said Majure Markow, Mississippi Market Manager for Cathead Vodka, a Jackson-based company that competes with industry giants like Smirnoff for sales and brand recogni-tion. “But everything Ty and his restaurants do is to support local. Farm to Table is built on the same theme as Cathead Vodka: we’re a small business in Mississippi; we’re distributed in 11 states, we’re nine people strong, and we’re all about supporting local. The events are a lot of fun, by the way. You eat a lot of good food, and drink a lot of cool drinks.


“What Gaining Ground does is a big part of what Ty tries to do. Everything ties back to supporting local. They do a lot of work that’s green, that’s good for the environment. They produce the quality of food that they do without the pes-ticides that goes on in all the industrial farms. That’s very impressive to us. And there’s a big movement in the last three or four years in this country to go local. You might pay a little more, but you know that money is putting food in your neighbor’s pocket and not lining someone’s pocket in London.”

“I had around 30 different people approach me with their favorite pairing, and everyone loved something different,” Thames said. “It was very rewarding and let me know that everything was good.

“I believe the work that Gaining Ground is doing in our community and around the state is imperative to understanding what it actually means to ‘Eat Local’ and to truly ‘be’ local. We have great things at stake, like the sustainable growth of our community and the health of our children to consider if people don’t truly begin to embrace these ideas.”

The funds from the event at Zorba’s, Sanders said, went to the GGSIM general fund and are being targeted toward the creation of the new Mississippi Sustain-able Agriculture Network.

“The MSAN will provide that network for farmers interested in farming

sustainably, but also provide that connection for the consumer,” Sanders said. “Examples of chapter projects in the past have been community and school gardens, including the pilots of the Farm to School and Fresh Start programs – getting healthy, local foods into schools right here in Starkville at Emerson Preschool last year.”

Sanders and the GGSIM team began a busy 2013 with the highly-anticipated Gaining Ground Food Summit and Sustainable Living Conference, set for March 1-3 at First United Methodist Church in Oxford. The keynote speaker is Mary Berry, daughter of world-renowned farmer and essayist Wendell Berry, and the final day of the conference includes field trips where attendees will experience real-life examples of sustainable living.

“We will have our more formal Farm to Table Dinner again this year in late spring or early summer,” Sanders said. “This will be a sit-down dinner with mul-tiple course featuring all locally sourced foods and drinks. It will be outside on an area farm and will provide for such a unique experience. I can’t wait to see what amazing things Chef Ty creates this year.”

Visit ggsim.org to learn more about Gaining Ground, or email Sanders at [email protected]. F

Favorites Made Lighter

Lisa LaFontaine Bynum is a freelance writer from Grenada. Her work has appeared in several publications in Mississippi. She is a grad-uate of Delta State University where she received a BA in Marketing and her MBA. In her free time, she enjoys food writing and photogra-phy and documents her culinary happenings on her blog The Cooking Bride. She currently resides in Brandon with her husband and son.

Recipes and photography by Lisa LaFontaine Bynum

The Cooking Bride

march 2013 | 33


2 cloves garlic1 Tbsp. olive oil, divided2 cups cooked and cooled frozen sweet, green English Peas2 Tbsp. tahiniJuice from 1 lemon (about 2 Tbsp.)½ tsp. ground cumin2-3 dashes hot sauceSalt and pepper, to taste

Preheat oven to 350 degrees. Place the garlic cloves, still in their skin, on a small square of aluminum foil. Drizzle with 1 ½ teaspoons olive oil. Fold the foil over the cloves to form a pouch. Roast garlic cloves for about 10-15 minutes until cloves are soft and easily pop from their skins. Allow to cool slightly. Combine peas, tahini, lemon juice, cumin, and hot sauce in a blender or food processor. Pulse just until ingredients start to come together, then process until hummus is coarsely pureed or reaches de-sired consistency. If hummus seems thick, add a few teaspoons of water to thin. Season with salt and pepper. Spoon hummus into a serving bowl. Drizzle with the remaining 1 ½ teaspoons of olive oil. Serve with pita chips, crudité, or pretzels.

Makes approximately 2-2 1/2 cups of hummus.

Roasted Garlic & Sweet Pea Hummus

Frozen Blueberry Ricotta Smoothie3 Tbsp. part-skim ricotta cheese¾ cup milk1 Tbsp. honey1 tsp. lemon zest½ cup frozen blueberriesAdditional ice, if needed

Pour ricotta, milk, honey, and lemon zest in a blender or food processor. Add blueberries and process until all ingredients and blended and well incorporated. For a thicker beverage, add ice until smoothie reaches desired consistency.

Makes two (8 oz.) smoothies.


For the sweet potato fries:2 medium sized sweet potatoes, peeled, cut into 1/4-inch thick sticks1 Tbsp. cornstarch1 Tbsp. olive oil½ tsp. each salt, black pepper, garlic powder¼ tsp. cayenne pepper

For the Low-Fat Cajun Dipping Sauce:¾ cup low-fat plain Greek yogurt½ cup ketchup¼ tsp. prepared horseradish¼ tsp. pepper sauce

For the fries:Preheat oven to 425 degrees.

Place fries in a large resealable plastic bag. Add the cornstarch, seal the bag, and shake to coat. Drizzle the olive oil into the bag. Add the seasonings. Seal the bag and season to coat. Spread fries in an even layer on a non-stick cookie sheet or a cookie sheet lined with parchment paper. Bake for 15 minutes, flip the fries, then return them to the oven and bake for an additional 10 minutes or until fries become crispy. In a small bowl, whisk together sauce ingredients until well-incorporated. Serve alongside baked sweet potato fries.

Serves 4

Baked Sweet Potato Fries with Low-Fat Cajun

Dipping Sauce

march 2013 | 37

6 oz. (about ½ bag) dark chocolate chips¾ cup mixed nuts (pistachios, al-monds, cashews, Brazil nuts, etc.)¼ cup dried cranberries

Using a double boiler or by placing a larger heat-safe bowl over the top of a saucepan of boiling water, melt the chocolate chips. Combine the nuts and cranberries in a small bowl. Line a cookie sheet with aluminum foil or parchments paper. Spoon melted chocolate onto the cookies sheet, created approximately 12 (3-inch) circles. Spoon the nut / cranberry mixture in a small pile over each of the chocolate circles while the chocolate is still warm. Drizzle the remaining chocolate over each pile, making sure that all the nuts have some chocolate on them. Place cookie sheet in the refrigerator and allow chocolate to harden, about 30 minutes. Remove nut clusters from the cookie sheet and store them in an airtight container in the refrigera-tor or other cool location.

Makes 12 nut clusters.

Dark Chocolate Cranberry & Nut Clusters


AnywhereAnytime

WorkoutsBurn fat, sculpt lean muscle and improve overall fitness outside.

Health and BeautyT O W N & G O W N

march 2013 | 39

Tupelo fitness trainer, Susan Presley, has been a certified fitness trainer for 18 years and is a certified group fitness instructor as well. She is the co-owner of six Anytime Fitness gyms located in Starkville, Meridian, East Tupelo, and West Tupelo, Miss. and Florence and Muscle Shoals, Ala. She graduated with a bachelor degree in nursing from The University of Mississippi and has loved fitness since she was the age of 19. She works out five times a week with weight training four of the five days. She is an avid runner and enjoys circuit training and a new workout called Tabata.

Fitness TrainerSusan Presley

Extended Elbow PlankTargets: Full BodyRaise entire body up on hands and toes with back flat and abs pulled towards spine. Hold position for as long as possible up to a minute.

Perform 3-5 times.

P h o t o g r a p h y D i v i a n C o n n e rF i t n e s s Mo d e l s : J o s h C h i sm a n d A n n Ma r i e C o l e


Diamond Push UpTargets: TricepsRight and left hand together with thumb and index finger touching one another to make diamond shape.

Perform 3 sets, as many as possible until fatigued.

Arm CirclesTargets: Shoulders

Hold arms straight out to side, shoulder level. Circle forward 25

times then reverse 25 times.

Perform 3 times.

march 2013 | 41

Curtsy LungeTargets: Legs

Begin with feet hip-width apart. Cross one leg behind the other

to a lunge position and bring back to start position.

Perform 3 sets of 15 on each side.

PlankTargets: Full BodyRaise entire body up on forearms and toes with back flat and abs pulled towards spine. Hold position for as long as possible up to a minute.

Perform 3-5 times.


Mountain ClimbersTargets: Full BodyStart in lunge position with hands flat on ground. Bring one leg into chest while extending the other back into a lunge posi-tion. Switch back and forth as if you are running. Repeat until fatigued.

Perform 3-5 times.

Reverse Deltoid FlyTargets: Rear deltoidsStand with feet together, knees slightly bent. Bend from waist and keep back flat. With arms slightly in front and elbows, raise arms to side while holding water bottles for resistance and bring back to start position.

Perform 3 sets of 15.

march 2013 | 43

Tricep DipsTargets: Triceps

Find a bench. Place palms of hands on edge of bench, walk

legs forward until your body is off the bench. Lower torso

towards the ground until your arms are at a 90 degree angle,

then push back up.

Perform 3 sets of 15.

Wall SitsTargets: LegsKeep back and shoulders against wall with arms in prisoner position, abdominals tight. Lower into squat position, legs at 90 degree angle, knees over ankles, weight in heels. Hold until fatigued.

Perform 3 times.


Only StringsApartOnly StringsApartLife and StyleT O W N & G O W N

There are all products not only of the here-and-now but also of his-tory and of our ancestors. The natural ties between past and present are the inspiration for Memphis-based jewelry designer Lauren Thomas Shields, who also works full-time as a graphic designer.

The motto of her business, Frayed Jewelry, is “Where the past and pres-ent are only strings apart,” and Shields’s jewelry is a beautiful testament to this idea. Shields’s designs, available in stores across the country, are eclectic fusions of old and new elements and are as diverse as the individuals who wear them.

She said, “I’ve always been inspired by old things and bring-ing them to life. I’ve had people bring me something they’ve had from their grandmother or grandfather, like an old army pin, and bring it to me and say, ‘Help me wear this.’”

She added that her products cannot be mass-produced because she makes them by hand and works with genuine vintage pieces. “I may get five of the same kind of vintage piece, and they will sell out,” she said.

Whether it’s a bracelet made from grandma’s pin or a personalized, stamped necklace, nature is the starting point for every detail at Frayed. The logo and display stands reflect the simple forms and materials found in the outdoors.

“The logo is (created with) sticks,” Shields said. “I laid them out on the ground and took a picture, and the logo was designed from that. Even the displays, which the bracelets wrap around, are sticks. They’re broken, not cut, so they’re more organic, natural, and vintage.”

She added, “Nature inspires me, it inspires everything. Our first photo shoot last fall (displayed on the website) captured what Frayed is all about. It’s about girls having fun in nature, being outside, and free living.”

S t o r y b y Me g H e n d e r s o nP h o t o g r a p h y S u bm i t t e d

march 2013 | 45


The evolution of Lauren’s business is as organic as the pieces themselves.“It actually started in class, four years ago. I was in the Graphic Design

program at Mississippi State University. We were assigned to create a brand. I came up with Frayed and ended up marketing it afterwards. I never thought then, if you had told me that Frayed would be where it is today, that it would actually happen,” Shields said.

Soon after Shields developed her brand in class, she marketed her line and began selling her jewelry in Reed’s, at the Starkville and Columbus, Miss. loca-tions. “I started seeing how people reacted to the jewelry,” Shields said. “The

people at Reed’s gave me the push to expand my business.”Since Frayed’s early days, Shields has significantly expanded her line. She has

a good deal of inventory online, including a recent line of stamped and person-alized pieces. “Two years ago, I started doing the stamping and personalized jewelry, some higher end things.”

Today, customers can find Shields’s jewelry in 16 stores, from Alabama to California. It is available at a number of Mississippi retailers. Shields also invites you to visit her website, frayedjewelry.com, and discover for yourself what Frayed is all about. F

march 2013 | 47

march 2013 | 49


WISH LISTT O W N & G O W N

1. Love & Peace: Kelly Rae Roberts Love Sign, $25.Harmonie, 662-320-8081.2. Be Free: Natural Life Jasmine Car Fresheners, $9.Harmnoie, 662-320-8081.3. In Style: Della iPad Case, $28.50. Harmonie, 662-320-8081.4. So Vintage: Cream Frame, $24. Nebletts Frame Outlet, 662-323-2001.5. Boho Chic: Ikat Throw Pillows, $59. Sprout, 662-338-1144.

Photography by Lizzie Smith 1.

2.3.

4.

5.

march 2013 | 51

6. Classic Linen: 100% Linen Napkins, $25.59. Thyme, 662-323-5979.7. Chow Down: Trophy Farms Trail Mix, $2.50 each. The University Florist, theuniversityflorist.com.8. Smell the Artichokes: Candle, $6.99. Thyme, 662-323-5979. 9. So Envy: Kut Green Pants ($77) and Organic Knit Top, $58. Harmonie, 662-320-8081.10. Run Rabbit Run: Rabbit Finial, $28. Sprout, 662-338-1144.

6.

7.

8.

9.

10.


WISH LISTT O W N & G O W N

11. Making Memories: Midwest Frame, $25.Nebletts Frame Outlet, 662-323-2001.12. S is for Sweet: Burlap “S” Sign, $28.Sprout, 662-338-1144.13. Ribbit Ribbit: Frog Statue, $37.50. The University Florist, theuniversityflorist.com.14. Sweet Smell of Honeysuckle: Honeysuckle & Moss Candle, $19.50. Sprout, 662-338-1144.15. Yummy: Virginia Willis Cornmeal Mix, $9.99. Thyme 662-323-5979.16. Go Green : Microplane Herb Mill, $24.95. Thyme, 662-.323-5979.

Photography by Lizzie Smith11.

12.

13

14.

15.16.

10.

march 2013 | 53

17. Red Rooster: Western Frame, $8. Nebletts Frame Outlet, 662-323-2001.18. Breeze From the Sea: Glass Table Lamp, $129. Sprout, 662-338-1144.19. Rope Up: Paracord Bracelets, $14-21. Harmonie, 662-320-8081.20. Feel Free: Olivia Hand and Body Wash, $19.99. Thyme, 662-323-5979.21. Be Still: Horse Statue, $49. Sprout, 662-338-1144.

17.

18.

20.21.

19.

GivingHOPEWomen of Hope International


Beaded bracelets

The old saying ‘Ideas are a dime a dozen’, may be cliché, but it’s true. Born every millisecond, ideas spawn from a desire to meet a need, solve a problem or to better a situation. However, most ideas remain only thoughts that fade away with time. Ideas, like seeds, must be planted, watered, fed and nurtured over a period of time to grow into something tangible, valuable and lasting.

The idea for Women of Hope International (WOHInt) was no different. It began with a problem. The problem: women with disabilities in Sierra Leone, abandoned by their families and forced into prostitution and begging to survive. The idea: to equip and disciple these women to become followers of Christ and to teach them skills that would enable them to become self-sufficient.

The idea was planted and nurtured with prayer, discus-sion and planning. WOHInt representatives then traveled to Sierra Leone to lay a foundation in the community, build relationships with the women, and set up train-ing workshops to teach the women various skills, such as knitting, crocheting, beading, sewing and other things. Now, the Sierra Leone women create their own products, including greetings cards, patchwork bags, knitted caps, and crochet items, which are sold through the WOHInt Fair Trade Program. By purchasing and transporting the products to the U.S. to be sold on the WOHInt Etsy site, at trunks shows and other events, WOHInt makes sure that the Sierra Leone women receive at least a 50 percent profit on their work.

Organized in 2009, WOHInt is changing the hearts and minds of people in Sierra Leone, helping them to realize that women with disabilities are not cursed, but capable and loved by God, according to WOHInt Board Member Christina Lucas.

“I love what [WOHInt is] doing to empower these vul-nerable women with skills training and [providing them] a way out of poverty while sharing the hope of The Gospel,” said Christina.

S t o r y b y R i c h e l l e P u t n amP h o t o g r a p h y S u bm i t t e d

Ribbon and bead necklace.

march 2013 | 55

On the board of directors since summer 2011, Christina has seen God provide last minute funding for WOHInt when she thought it was too late, as well as the many trans-formation stories from Sierra Leone.

“Last year, a small group of U.S. volunteers and staff went over to Sierra Leone to teach training workshops,” Chistina said. “They taught a group of blind women from the program how to knit!” Even though the women had longed to learn a skill, no one had taken the time to teach them. “Now they are so proud of this ability.” The hats they knit, which are sold in Sierra Leone, are popular items for babies to wear.

WOHInt not only helps break the cycle of poverty, both physically and spiritually, but also teaches good health and sanitation practices to reduce the spread of diseases. The biggest beneficiaries, explained Christina, have been the children.

Christina admits that being a part of the organization has strengthened her faith in God and restored her hope in people and Christians. WOHInt is always on the look out for interns, volunteers, and partnerships to help the organization continue and build its mission. “We need people on board who want to see faith in action,” Christina said, “and Christ’s love transform and give hope even in the darkest situations.”

Products made by the women of Sierra Leone can be purchased on Etsy at etsy.com/shop/WomenofHopeIntl

Visit the WOHInt website to learn more about the ministry and about adopting a woman in the program: womenofhopeinternational.org F


Handmade blank note cards.

Handmade knit hats made by blind women.march 2013 | 57

Tivet and coaster set.58 | townandgownmagazine.com

Paper beaded necklace.

march 2013 | 59

LIFE AND STYLET O W N & G O W N

Lindsay is an online lifestyle blogger. Her blog, acupoflindsayjo.com, has a primary focus on fashion. Lindsay is a member of the Independent Fashion Bloggers (IFB) and attends various confer-

ences and workshops with other fashion bloggers regularly.

A Cup of Lindsay JoGo To Greens


march 2013 | 61

BeOrganic Baby & Toddler Threads

Clothing courtesy of Sprout Home . Garden . Baby

in Starkville, Miss. ....

Stylist: Abby Hathorn

....

Photography: Divian Conner

Carefree62 | townandgownmagazine.com

Mary KathrynZebi BabyCollection:

BlueBird Collectionand Organic Tee

march 2013 | 63

KJ Zebi BabyCollection: Red Dot Bird Collection


Mary AvaZebi BabyCollection: Red Dot Collection

march 2013 | 65

Rollins Organic Tee:Embroidered by Sprout Home Garden Baby


Mary AvaZebi BabyCollection:

BlueBird Collection

march 2013 | 67

KJGoug Green:Recycled and Repurposed Fabric Bulldog Tee


Mary KathrynZebi BabyCollection: Red Dot Collection

march 2013 | 69

LITERATURET O W N & G O W N

With spring right around the corner, most of us are anxiously awaiting the beauty of nature that the season brings to us in Mississippi. This month’s reviews will focus on all things green and the need to protect our environment for the future.

Lane Smith’s 2011 picture book, Grandpa Green, has a threefold message of pursuing one’s dreams, treasuring family, and appreciating the aging pro-cess. Written in simple language and gorgeously illustrated in shades of green, Lane tells the story of a man’s life through the eyes of his great-grandson in the topiary garden Grandpa created. The old man grew up many years ago on a farm and wanted to study horticulture in college. But World War II got in his way. Overseas he met his future wife; they had a family, and lived a happy life. Each page of the story contains imaginative garden topiaries of the memories and experiences of Grandpa Green’s amazing life. At the end of the story, the little boy reveals that his grandpa is “pretty old and he sometimes forgets things.” But the old man’s garden filled with the topiaries he created helps him to remember the important things in his life. You will want to share this touching book with your entire family!

Fans of Jan Brett and nature lovers the world over will delight in her latest book, Mossy, released in 2012. Her newest character is an eastern box turtle whose shell is covered with its own mossy garden. She lives near the waterfall at Lilypad Pond in the early 1900s. Mossy loves her beautiful surroundings filled with delicate mosses, ferns and fauna in true Jan Brett style. One day she meets a handsome turtle named Scoot, who thinks that she is the most breathtaking lady he’s ever seen! At the same time the local museum director, Dr. Carolina, takes her daily walk with her niece, Tory, and finds Mossy. Dr. Carolina takes Mossy back to the museum to become a part of a special exhibit. While she is well cared for, Mossy longs to return to her home at

Lilypad Pond. Tory realizes this and convinces her aunt to have her portrait painted for the museum, then release Mossy to her natural home. Readers will enjoy this fabulous story and marvel at the intricately accurate drawings of the flora and fauna that abound in Mossy.

While children certainly develop a curiosity for nature at a young age, they need to be taught to protect our environment as well. Two books for young readers help to do just that. Rana DiOrio’s book, What Does It Mean To Be Green? and Paul Showers’s book, Where Does the Garbage Go?, take a scientific look at landfills, recycling, and protecting the earth’s resources. The language in both books is appropriate reading for grades 1-4, while the infor-mation can be shared with younger and older students. These topics might encourage children to help with recycling at home and in the community.

For middle school readers, Carl Hiaasen’s 2012 novel, Chomp, tackles en-vironmental issues while weaving a wacky story that spoofs popular reality TV. This is Hiaasen’s fourth book for younger audiences. It is set in the Florida Everglades and the main young characters are a boy named Wahoo and a girl named Tuna. Wahoo’s dad is an exotic animal wrangler and zookeeper who is employed to provide animals for the reality program, “Expedition Survival.” The show’s host, Derek Badger, is a shady character who wants the world to believe that he is a survivalist while in reality he’s a real wimp. The adventures of Wahoo and Tuna, their eccentric fathers, and the reality show’s cast and crew provide zany fun and mystery in the middle of the everglades where true survival becomes a necessity. This is a great read for boys and girls who like adventure and mystery stories. If this is their first Hiaasen book, they may also be interested in his three previous children’s novels, Hoot, Flush, and Scat, all of which have environmental issues woven into the exciting stories. F

B o o k R e v i e w b y H e l l e n P o l k


MSU RILEY CENTEREVENTS

2013 ConcertSeries

The MSU Riley Center concert series certainly will not be one to miss with entertaining performances from well-known music artists such as Jewel, The Time Jumpers featuring Vince Gill and Keb’ Mo’ beginning in April at the MSU Riley Center in Meridian, Miss.

The concert series will kick off with Grammy-award winner Aaron Neville and his brother, Charles, on April 12. The Nevilles will delight fans with their take on classics such as “Tears on my Pillow” and “Under the Boardwalk.”

Two singers who have experimented with different musical styles are Boz Scaggs who is performing on Friday, April 19 and Jewel who is performing on Friday, April 26. Scaggs, known for combining R&B and blues with jazz and popular music, will appeal to fans of The Doobie Brothers.

Jewel will perform an acoustic playlist. Although she is widely known for her hit songs “Intuition” and “Who Will Save Your Soul,” she also is a poet and actress.

“Jewel has many assets – an engaging personality, a large catalog of popular songs and striking physical beauty among them – but her voice shines brightest

at her performances,” said Bill Brownlee of the Kansas City Star.

Jewel’s music is for fans of Sheryl Crow, Lisa Loeb and Sarah McLachlan.

The month of May will bring a mix of music, dancing and comedy with The Blues Brothers Revue, a touring show that came to life in a 1970s Saturday Night Live skit, who perform on Thursday, May 9.

Soon after on Friday, May 17, Vince Gill, the 20-time Grammy winner and member of the Country Music Hall of Fame, performs with The Time Jumpers, a supergroup that consists of several Nashville studio musicians who have played with every hit maker on the country scene.

The MSU Riley Center will be full of blues, R&B and folk in June with performances from Keb’ Mo’ Saturday, June 1, Kenny Edmonds Friday, June 7 and “American Pie” singer-songwriter, Don McLean Saturday, June 22 .

The Heart Behind the Music tour, coming in July, will bring along with it some of the world’s best singers and songwriters. Special guest Greg Barnhill, who has sung with Trisha Yearwood, Tim McGraw and Faith Hill, will

accompany this compelling group on Tuesday, July 16. The series will come to an end in August with a must-see show when The Hit

Men –The Original Stars of Frankie Valli on and the Four Seasons perform their hit songs from the ‘60s, ‘70s and ‘80s that launched their careers on Friday the 2nd.

“Every musical taste will find something to enjoy in this season’s offering,” said Dennis Sankovich, executive director of the MSU Riley Center.

Pre-shows for Aaron Neville, Jewel, Keb’ Mo’, Kenny “Babyface” Edmonds and Don McLean will start at 6 p.m. and all shows will begin at 7:30 p.m.

Tickets can be purchased at www.msurileycenter.com or by calling 601-696-2200. F

S t o r y b y C a t h e r i n e S t u k e n b o r g I P h o t o g r a p h y S u bm i t t e d

T O W N & G O W N

march 2013 | 71

Hail State Radio ShowHarvey’s in Starkville, Miss. held the “Hail State with Scott Stricklin” radio show with Vann Stuedeman, Mississippi State Univeristy head softball coach, followed by dinner on Friday, January 22, 2013.Photography by Ashley Covin

1. Arma De la Cruz and William Parker 2. Scott and Anne Stricklin 3. Luressie Jones and Katherine Tiffin 4. Kathi Bean and Anne Stricklin 5. Attendees of radio show 6. Chef Stwart, Arma De la Cruz and Chef Carnell McGee

1

2 4

5 6

3


Charity Ball

2

4 5

Meridian, Miss. Junior Auxiliary’s Vegas Charity Ball was a fun-filled ride of cruising through downtown Meridian area to a night in the casino at the MSU Riley Center. The event feature a night of casino-style gambling for fabulous raffle prizes, a silent auction showdown, live entertainment, cocktails, and of course, a spectacular Vegas themed spread. Photography by Preston Cooper.

1 Allyson Hooper, Daniel Hooper, Jon Debord and Nikki DeBord 2. Hallie Swindall and Zach Swindall 3. Dana VanVeckhovan and Michael VanVeckhovan 4. Haley Merrill and Brandon Booker 5. Graham Martin and McCall Waller

6. Bailey Duke, Jena Hayes and Will Hayes 7. Blake Cochran, Virginia Nelson, AJ Brooks and Brittany Cochran

3

6 7

1

march 2013 | 73

HanaLenaHanaLena, formerly Nash Street, is led by the sister duo Hannah and Caroline Melby. Currently based in Nashville, TN , their roots reach all the way back to the state of Missis-sippi where they grew up playing old-time, folk and bluegrass music. They performed in Starkville, Miss. at First United Methodist Church on Sunday, January 27, 2013.Photography by Ashley Covin

1. Hannah and Caroline Melby 2.Amy Adkerson 3. Maggie Fischer and Caroline Dewberry 4. Sarah Fischer, Jenny Fischer, Presley Flowers and Lawson Joy Dumas 5. Tommie Wasson, Paulie Brunt and Pete Melby

6. Russell, Bill, Jeremiah, and Hope Dumas

1

2 4

5 6

3


SAAC Event

2

4 5

The Starkville Area Arts Council’s Art in Public Places committee held a recep-tion for “Shakespeare: From Page to Stage ... to Art!” was on Thursday, January 28, 2013 at the Starkville Welcome Center Art Gallery. Guests enjoyed light refreshments and Hors D’Oeuvres while viewing artwork from Starkville Academy High School Art Students. Photography by Ashley Covin.

1 Bahaa Awad 2. Barbara Frank, Charles Bryson and Nancy Bryson 3. David Boles, Barb Adkins, Suzy Turner 4. Donna Clevinger and Robin Pigg 5. Love Letters Cast with Director Donna Clevinger 6. Nafiseh Sehat and Haila Maafi

7. Wendy Morell, Allie Ring and Kathleen Kirkland

3

6 7

1

march 2013 | 75

Bully Gras Ball

5 7

Oktibbeha-Starkville Emergency Response Volunteer Service (OSERVS) of Starkville, Miss. held their annual fundraiser Bully Gras Ball on Friday, January 25, 2013 at the Starkville Country Club with the Royal Court including: Amy and Jay Yates, Anne and Jesse McDonald, John and Denise Peeples and Lee Beck and Rebecca Tabb. Photography by Ashley Covin

1. Alli Jones, Bully and Roxane Caraway 2.Amy and Jay Yates 3.Courtney Booker, Grace Graves, and Kelli Olivieri 4. Jamie and Travis Methvin 5. Jim and Anna Hood 6. Kenny and Connie Malone 7. Amanda Edwards and Brian Harkins

1

2

4 5

6 7

3


First Responders Dinner

2

4 5

The Choctaw County Chamber of Com-merce served all First Responders in the county a BBQ dinner catered by Sonny’s Smokehouse in Akerman, Miss. Robert Latham Jr., director of the Mississippi Emer-gency Managemnet Agency, was the featured speaker with entertainment by Southern Flair Bluegrass Gospel band on Friday, March 1, 2013. Photography submitted.

1 Shirley McGaugh, Wayne McLeod, Merle McLeod and Bonnie Montgomery 2. ? 3. Debbie Bunkleman and Donna McKey 4. Debra Ward, Pioneer Nursing Center Administrator; lara Bowman, Chamber of Commerce Director; and Donna McKay, Chamber of Commerce

5. Lauren Williams, Jim Shaw, Pioneer Hospital Administrator; and FNP-C Christy Dodd 6. Cindy Beam, Trella Long, Brad Huffman, Dr. Terrence O’Malia, and Lara Bowman 7. Chuck Carroll, Jack Bowie, Ralph Bowie

3

6 7

1

march 2013 | 77

Wine Tasting

1 2

3 4

5 6 7

Thyme in Starkville, Miss. hosted a wine tasting on Friday, February 15, 2013 where guest enjoyed savory and sweet hors d’oeuvres that were paired with a specific wine from Scotty’s Wine & Spirits. Thyme’s chef explained each dish. Then, the som-melier identified the particular wine chosen for that dish.Photography by Ashley Covin

1. Kaite Brown and Kevin Langston 2. Mary Kathryn Brooks and Any Nichols 3.Cindy Zelinka, Heather Palculict and Brandy McDowell 4. Kelly Atwood, Josh Daspit, Staci Zavattaro and Angeli and Frank Adams 5.Syzy Turner and Sandy Maynard 6. Sarah and Jeremy Smitherman

7. Pattie and Marshall Molen78 | townandgownmagazine.com

Power of the Purse

2

4 5

United Way of East Mississippi held Power of the Purse at the East Mississippi Imagina-tion Library on Thursday, January 31, 2013 where guests were served Hors D’oeuvres and wine while enjoying a live and silent auction of purses. All proceeds benefitted the United Way of East Mississippi. Photography by Presley Cooper

1.Kim McKelvey, Amy Bott and Ann Maynor 2. Bethany Davis, Heather Lacoste and Sela Vaughn 3. Noel Barefoot, Mitzi Reece and Stephanie Maxwell 4. Elizabeth Wiggins and Kathy Bosbee 5. Brittany Gibson and Kacie Brown

6. Kim Waters, Susan Ledbetter and Vicky McDonnell 7. Brooke Schaefer, Kathy Bounds and Brandi Bounds

3

6 7

1

march 2013 | 79

CALENDART O W N & G O W N

March 1Tupelo First Friday Tupelo’s First Friday offers a complimentary breakfast, business net-working and will present featured speaker, Coach Ray Perkins, head football coach from Jones County Junior College. For more information, visit tupelomainstreet.com.

March 1Catfish in the Alley Listen to live blues music and enjoy catfish and trimmings as Columbus celebrates the lives of African-Americans in Columbus and the important contributions they have made, from political to artistic. Visit columbus-ms.org for more information.

March 1Columbus Arts Council WorkshopStarting at 7 p.m. a Shakespeare The Language of Love will be held at the Omnova Theater in Columbus, Miss. Tickets are $8 in advance and $10 at the door. Students 18 and under at $5. More information can be found at columbus-arts.org.

March 1-2 Columbus Spring Open HouseMerchant’s around the city of Columbus will be having their Spring Open House for shoppers to spring into the season from 10-5 p.m.

March 2Rascal Flatts with the Band PerryThese country music stars will be at the BancorpSouth Arena in Tupelo starting at 7:30 p.m. For more information on tickets and the VIP Back-stage Experience visit rascalflatts.com.

March 2Tupelo Craft Beer Festival Tupelo and North Mississippi’s first craft beer festival and tasting with local food, music and vendors will be held at Veterans Park inTupelo from 12-5:30 p.m. For more information visit their Facebook page “Tupelo Craft Beer Fest”.

March 2Starkville/MSU Symphony Association“The Best of Beethoven III: Starkville MSU Symphony Association” will be held at First Baptist Church at 7:30 p.m. More information can be found at starkville.org.

March 7Starkville Young ProfessionalsThe Starkville Young Professionals will have their monthly meeting at The Lofts from 5:30-7:30 p.m. More information can be found at starkville.org.

March 7Biloxi Blues at the MSU Riley CenterBiloxi Blues will be at the MSU Riley Center starting at 7:30 p.m. Tickets are $24-30 dollars. Call the box office at 601-696-2200 or visit msurileycenter.com for more information.

March 7Miss Maroon and White PageantThe Miss Maroon and White Pageant will be held in the Foster Ballroom at Mississippi State University at 7 p.m.

March 7 Downtown TupeloParticipating merchants will be open until 7 p.m. the first Thursday of the month where shoppers can enjoy a fun and relaxing shopping experi-ence while taking advantage of special promotions in downtown Tupelo. Visit tupelomainstreet.com for more information.

March 7 A March of Art!Come join the Mississippi State University Department of Art for an art-filled evening of two gallery receptions. Reception for Richard A. Lou starts at 4:30 p.m. at the Visual Arts Center Gallery, 808 University Dr. in Starkville, Miss. Then, head to the Department of Art Gallery in Mc-Comas Hall for the Student Juried Exhibition reception from 5:30-7:30 p.m. Call 662-3235-2973 for more information. Receptions are free and open to the public.

March 8 Jim TomlinsonLocal guitarist and singer/songwriter, Jim Tomlinson will be performing at The Staples in Tupelo at 9 p.m.

March 9 Distinguished Young Women of StarkvilleThe DYW of Starkville, Miss. Program will start at 7 p.m. at McComas Theatre on the Mississippi State University campus and will feature nine of Starkville’s most talented high school juniors. Tickets are $12 at the door. Join us for a night of outstanding talent and fun!

By Lizzie Smith


March 9Caron Gallery Art ClassCaron Gallery will hold an art class using acrylic paint to compose and complete a landscape painting led by Cindy Aune from 1-3 p.m. Cost is $45 and call 662-205-0351 to register.

March 15Don’t Be Cruel BBQ DuelThis annual fundraiser benefits The Link Centre held in Fairpark in downtown Tupelo. Visit tupelobbqduel.com for more information on the event.

March 19Columbus Arts Council“Oh Mr. Faulkner, Do You Write?” is a trip into the mind of a literary legend held at the Omnova Theater in Columbus at 7 p.m. For more information visit columbus-arts.org.

March 21Business After HoursStarkville’s Business After Hours will be held at Dave’s Dark Horse Tavern located in Starkville from 6-7 p.m.

March 21-23TCT Presents “To Kill a Mockingbird”The Tupelo Community Theatre presents “To Kill a Mockingbird” starting at 7:30 p.m. and Saturday at 2 p.m. For more information visit tct.ms.

March 21-24 Art Rocks TupeloParticipating organizations such as Tupelo Ballet, The Tupelo Sym-phony and the Gum Tree Museum of Art have come together to bring Tupelo an event full of concerts, dance, film, theatre, visual arts and more. More information can be found at artrockstupelo.com.

March22-23SAAC Everything Garden ExpoThe Starkville Area Arts Council will host their annual Everything Gar-den Expo at the Mississippi State Horse Park. Visit starkvillearts.org for more information.

March 23Starkvegas 10K RunJoin the fun and run a 10K through the historic neighborhoods of Starkville. For more information visit starkville.org.

March 24Tupelo Spring Open HouseMerchants around the city of Tupelo will be having their Spring Open House for shoppers to spring into the season from 12-5 p.m.

March 28Starkville’s 175th Year CelebrationCelebrate Starkville and their 175th year anniversary at the Mitchell Memorial Library in Starkville in the John Grisham Room at 7 p.m. as speaker Willie Harvey Johnson speaks on “The Starkville I Knew”. Visit starkville.org for more information.

March 28Downtown After 5 AliveDowntown After 5 Alive is a five-week, spring mini-concert series featuring a free high-quailty, family-oriented “mini-festival” experience in downtown Meridian, Miss. Visit meridianmainstreet.com for more information.

march 2013 | 81

ADVERTISERST O W N & G O W N

A s p e n B a y1 1 6 E . M a i n S t r e e tS t a r k v i l l e , MS 39 7 59P. 66 2-323-0929a s p e n b a y c a n d l e s . c om

D e e p S o u t h P o u t3 2 9 U n i v e r s i t y D r .S t a r k v i l l e , MS 39 7 59P. 66 2-324-6055d e e p s o u t h p o u t . c om

D o n ’ t B e C r u e l B BQ D u e l6 6 2-3 7 2-2 208t u p e l o b b q d u e l . c om

We s l e y M . F e r g u s o n , DMD405 A c a d em y R d .S t a r k v i l l e , MS 39 7 59P. 66 2-323-28 7 6w e s l e y f e r g u s o n . c om

G i g g l e s w i c k2 00 HW Y 1 2S t a r k v i l l e , MS 39 7 59P. 66 2-323- 4 4 38g i g g l e s w i c k . c om

G r e a t e r S t a r k v i l l e D e v e l o pme n t P a r t n e r s h i p2 00 E . M a i n S t r e e tS t a r k v i l l e , MS 39 7 59P. 66 2-323-332 2s t a r k v i l l e . o r g

H ome t o w n H e a l t h c a r e1 0 1 D o c t o r s P a r kS t a r k v i l l e , MS 39 7 59P, 66 2-324-8338

J a c k s o n C o n v e n t i o n a n d V i s i t o r s B u r e a u1 1 1 E C a p i t o l S t .J a c k s o n , MS 3920 1P. 60 1 - 960- 1 8 9 1v i s i t j a c k s o n . c om

L . A . G r e e n500 R u s s e l l S t . S t a r k v i l l e , MS 39 7 59P. 66 2-324-6280l a g r e e n j e w e l r y . c om

M & F B a n k3 1 5 U n i v e r s i t y D r . 8 06 H i g hw a y 1 2 W e s tS t a r k v i l l e , MS 39 7 59P. 66 2-323-3950P. 66 2-338- 1 1 3 1m f b a n k t e am . c om

Ma r t i n OMS & Ma x i l l o f a c i a l S u r g e r y9 7 6 Hw y 1 2 ES t a r k v i l l e , MS 39 7 59P. 66 2-323-380 1m a r t i n om s . c om

MSU R e l a t i o n sM i s s i s s i p p i S t a t e U n i v e r s i t y , MS 39 7 6 2662-325-5 7 5 3ms s t a t e . e d u

MSU R i l e y C e n t e r2 2 00 5 t h S t r e e tM e r i d i a n , MS 3930 1P. 60 1 - 696-2200ms u r i l e y c e n t e r . c om

N e b l e t t ’ s F r ame O u t l e t4 4 8 HW Y 1 2 W . , S u i t e 4S t a r k v i l l e , MS 39 7 59P. 66 2-323-200 1n e b l e t t s - s t a r k v i l l e . c om

N o r t h M i s s i s s i p p i M e d i c a l C e n t e r1 1 5 0 S . G r e e n S t r e e tTu p e l o , MS 3880 4P. 66 2-3 7 7 -3 1 4 8nmh s . n e t

O C H R e g i o n a l M e d i c a l C e n t e r4 00 H o s p i t a l R d .S t a r k v i l l e , MS 39 7 59P. 66 2-323-9355o c h . o r g

P a r k H e i g h t s3 3 5 E . M a i n S t r e e tTu p e l o , MS 3880 4P. 66 2-8 4 2-5665

P a r k g a t e P r e g n a n c y C l i n i c1 0 0 P a r k g a t e D r . E x t .T u p e l o , MS 3880 1P. 66 2-8 4 1 - 1 5 1 7p a r k g a t e c l i n i c . c om

P h i l l i p s F i n a n c i a l1 0 4 W L amp k i n S t .S t a r k v i l l e , MS 39 7 59P. 66 2-324-2889p h i l l i p s f i n a n c i a l . o r g

P o l k a To t s 1 2 3 E . M a i n S t .S t a r k v i l l e , MS 39 7 59P. 66 2-324-2 1 1 4f a c e b o o k . c om/p o l k a - t o t s

P u r p l e E l e p h a n t4 0 1 B E . L amp k i n S t r e e tS t a r k v i l l e , MS 39 7 59P. 66 2-324- 4008

R a g t i m e F e s t i v a lM i s s i s s i p p i S t a t e U n i v e r s i t y L i b r a r y3 9 5 H a r d y R d .M i s s i s s i p p i S t a t e , MS 39 7 6 2P. 66 2-325-663 4l i b r a r y . m s s t a t e . e d u/ t emp l e t o n/f e s t i v a l

R e e d ’ s3 0 2 U n i v e r s i t y D r . S t a r k v i l l e , MS 39 7 59P. 66 2-323-268 420 1 3 U . S . 4 5 C o l umb u s , MS 39 705P. 66 2-32 7- 268 4r e e d sm s . c om

S a l o n 28500 R u s s e l l S t . , S u i t e 2 8S t a r k v i l l e , MS 39 7 59P. 66 2-324-6900

S im p l y H ome306 L amp k i n S t r e e tS t a r k v i l l e , MS 39 7 59P. 66 2-323- 43 23

S u l l i v a n ’ s O f f i c e S u p p l y2 0 4 E . M a i n S t r e e tS t a r k v i l l e , MS 39 7 59P. 66 2-323-52 2 2s u l l i v a n s o f f i c e . c om

T h e G r o w t h A l l i a n c e o f W e s t P o i n t5 1 0 E B r o a d S t . W e s t P o i n t , MS 39 7 3P. 66 2- 49 4-5 1 2 1w e s t p o i n tm s . o r g

T h e J e w e l S h o p p e2 1 5 W . M a i n S t r e e tL o u i s v i l l e , MS 39339P. 66 2- 7 7 3-33 20t h e j e w e l s h o p p e . c om

T h yme40 2 L amp k i n S t .S t a r k v i l l e , MS 39 7 59P. 66 2-323-59 79

T h e U n i v e r s i t y F l o r i s t1 0 0 L e e B l v d . M i s s i s s i p p i S t a t e , MS 39 7 6 2P. 66 2-325-3585t h e u n i v e r s i t y f l o r i s t . c om

V e r a n d a208 L i n c o l n G r e e n S t a r k v i l l e , MS 39 7 59P. 66 2-323- 1 2 3 1v e r a n d


march 2013

Documents

w r i t e r s

s i n g d e s i g n

g e d e s i g n

p h e r s

c o n t r i b u t o

d v e r t

p h o t o g r

sustainable living page