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4 November - December 2013 // The City’s Business and Lifestyle Magazine boomjackson.com

By day, Allison Crews is president of Gro-

gan and Crews, an insurance and employee

benefits firm. But in the past year, she’s tak-

en on the role of chairwoman of the Arts and Culture committee of Vision 2022, the 10-year plan for Greater Jackson shepherded by the Greater Jackson Chamber Partnership.

Her personal interest in this volunteer work comes from the pleasure she derives from the arts—she’s a three-time novelist, has worked as an animal wrangler for movies and has even had her house used as a set in Hollywood

productions such as “O Brother, Where Art Thou.”

But Crews has a profes-

sional interest as well, rec-

ognizing from her position running a company that deals daily with employee retention that a thriving arts and culture scene is

what attracts companies and workers to a region.

“I just got an email today ... Madison County is using the idea of the ‘creative economy’ and how it’s important to have creativity to stimulate the business world,” Crews said. “That’s part of the [Vision 2022] Arts and Culture focus ... [creativity] is an im-

portant part of where you live. It stimulates the business environment, and it helps at-tract people to the quality of life.”

Crews also notes that what means “arts” or “culture” to one person may be complete-

ly different to another. That’s one reason the Arts and Culture subcommittee has decided to focus on “getting the word out” about the vast array of arts and cultural opportunities in the metro area, even if they don’t neces-

sarily fit a traditional box.

“One of the things I host every few years is the ‘Blessing of the Hounds’—people didn’t realize we have that in Mississippi. The larg-

est opening hunt in the state is every year in Canton. It’s our hope that we can help spread the awareness of all those events in this state,” Crews said.

It’s still early in the 10-year process, but Crews and her committee hope that work being done on a Vision 2022 website will

dovetail with their desire to be a clearinghouse for arts and culture information for

the area. “We have the ballet, the

rodeo, and the fair with healthy supporting orga-

nizations that don’t need as much support but are just as interested in getting the word out as smaller events,” Crews said.

“There are other things, but the first thing we want to do is a better job of pro-

moting our arts and events. Meld that mission into the Vision 2022 website, mak-

ing some sort of mobile device or app -- something where someone coming into this area could quickly get a sense of what’s go-

ing on.”If arts and culture can be recruiting tools

for single professionals and companies ca-

tering to them, education can be a huge tool (or barrier) for recruiting workers or compa-

ny owners who happen to be parents or are planning families.

Dr. Otha Burton, executive director of the Institute of Government at Jackson State University, also chairs the Education Initia-

tive committee for Vision 2022. Over the past year, his committee has worked to break this

Vision 2022: Arts, Culture and Education

GreaterJackson

Chamber Partnership

B O O M J A C K S O N

S P O N S O R

201 S. President StreetJackson, MS 39201

601-948-7575greaterjacksonpartnership.com

Vision 2022’s Areas of Focus

1. Healthcare2. Regional Infrastructure

3. Aerospace4. Regional Marketing5. Lake Development

6. Core City7. Regional Trails System

8. Talent Attraction9. Arts and Culture

10. Education

Photo courtesy Mississippi Metropolitan Ballet

5 Work. Live. Play. Prosper.

Vision 2022: Arts, Culture and

huge issue of education into manage-

ment chunks, creating a “leadership

team” within the committee and de-

termining what best to focus on in the

first few years of the 10-year plan.“It took us a little longer to get out

the gate with this because education—

from [kindergarten] through higher

education—means a lot of different

things to a lot of different people. It’s like religion —if you have your church or your denomination, your efforts will of-

ten go there. It’s the same with a par-ticular school, college or university—people who are aligned with one will

be more interested in the successes

of those institutions versus their com-

petitors.”The committee determined that the

early focus should be on the core city—Jackson—with lessons learned appli-

cable to the suburbs and other coun-

ties in later years. With that decision behind them, the committee started

to tackle the idea of helping Jackson’s schools improve; when they learned of Alignment Jackson, they opted to throw their support behind that effort.

In just the past few months, the

United Way has funded efforts to creat Alignment Jackson—a non-profit group based on models in Nashville, Tenn., and Rockford, Ill. The Alignment con-

cept is a unique collaborative approach

to bring community and business lead-

ers together with school administra-

tors to support the school district’s own long-term planning. Their goal is to take corporate and non-profit giving efforts—school sponsorships, mentor-

ing strategies, after-school programs—and create an infrastructure for helping

all of these interested parties interface

most effectively with the public school district.

“[This is] a process that has been

developed specifically around improv-

ing public education. It takes all of

the good efforts that are underway in separate silos and combines them to

get them focused

on the district’s strategic plan,”

said David Pharr, a Jackson attorney and co-chairman of the governing board of Alignment

Jackson.The Alignment

Jackson organiza-

tion is broken down

into a governing board (made up

of community and

business leaders),

an operating board

(made up of edu-

cation profession-

als) and commit-

tees (co-chaired by school district employees) that work on different

initiatives. Non-profits and corporations that

want to help local schools answer “In-

vitations to Participate” that are vetted by the organization to make sure they fit the mission of the school district and that the group or company is ca-

pable of pulling off what they say they will. Meanwhile, Alignment gives an opportunity for business and

civic leaders to get involved in public schools and to help

implement creative ideas, but without getting in the way of the education professionals.

Pharr said he was impressed by the concept when he saw two things in Nashville—increased graduation rates and special

“academy” programs in the high schools that offered remarkable

educational opportunities such

as an aerospace program with

its own helicopter and a full TV

studio for those interested in

communications.But he was sold on the pro-

gram when it saw it work in Rockford,

Ill.—a Chrysler town hit by the Great Re-

cession and much closer to the size of

Jackson than Nashville is. “This pastor [in Rockford] said it’s

been so successful that they’re talking about putting together an Alignment

for other community challenges like homelessness,” said Pharr.

Pharr emphasizes that the “ac-

countability” that Alignment Jackson hopes to bring to the process isn’t meant to undermine or politicize any-

thing about the public schools. Align-

ment Jackson’s goal is to fully support the long-term goals of Jackson Public

Schools—which is why the superinten-

dent and the mayor of Jackson sit on the governing board.

Pharr credits Carol Burger of the United Way for spearheading the Align-

ment effort. After the United Way’s board in Mississippi directed its staff to focus on transformational change in

schools, the United Way has put time and money into the effort; the group funds the executive director position filled by Shawna Davie, with additional funding from the Chamber Partnership and the City of Jackson.

“It’s gained a lot of interest and support from different aspects of the

Jackson community including city gov-

ernment; we don’t have a dual effort that could be diluting support,” Dr. Burton said.

Pharr also noted that the superin-

tendent of Jackson Public Schools, Dr. Cedrick Gray, has worked hard to bring Alignment as well. That speaks to the power of the concept—because

it’s working so closely with JPS, there should be more opportunites to work

directly on students’ needs, guided by the district’s own plans, Pharr said.

“All Alignment is really doing is em-

powering the district to achieve its goals. It happens in such a dynamic way that it rebuilds that connection be-

tween the community and the school district that we have not had for a long time,” Pharr said.

For more information on Vision 2022, you can call the GJCP at 601-948-7575 or visit its website at www.greaterjacksonpartnership.com.

!e Alignment concept has been so successful that Alignment Nashville now hosts the Alignment Institute for other cities to learn the principles.

In Rockford, Ill. this fall, students visited with area companies to learn more about potential career tracks.

Photo courtesy Alignment N

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STORES OPEN 10PM ON THANKSGIVING.THE SALE CONTINUES ALL WEEKEND LONG.

“Take the legs, take the wings.” - Chef Nick Wallace, p. 53


63 56

50

54

30

60

11 JXNO, Tannenbaum The bottle tree just might be the ultimate Mississippi Christmas tree.

14 Green (Holi)DayHave a more eco-conscious season.

15 Playing GamesWhy you don’t want to miss the Capital City Classic.

16 EXPATArtist Jennifer Aldridge’s big-city debut.

16 PEEKABOOSolve any décor emergencies with this florist’s kit.

18 PROGRESSFrom breaking ground to fixing streets.

21 BIZOne-Stop ShopCome inside Fresh Ink’s paper (and more) paradise.

22 Into the Frying PanBayou Classic, your secret weapon this Thanksgiving.

27 Colorful ConversationFour interior designers, endless holiday inspiration.

30 The Giving SeasonMeet young professionals taking on philanthropy.

35 MENU GUIDEPaid Advertising

50 RESIDENT TOURISTDream MealThe perfect holiday dinner you don’t have to cook.

53 BITESSlice and DiceNick Wallace shares his turkey-carving tips.

54 Cocktail HourLocal bartenders whip up original holiday drinks.

56 WINTER FASHIONLove your legs with the latest boots and tights.

58 ARTSLa Vita BellaWyatt Waters’ watercolor journey.

59 Deck the HallsFunk up your tree with Roz Roy’s ornaments.

60 MELODIESCarolingMeet the man behind the best mix tape around.

63 GIFT GUIDEShop handmade this holiday.

69 COOL TOOIllumination StationCanton lights up each winter.

70 EVENTSCooler temps won’t stop the action around Jackson.

74 LOCAL LISTJudge June Hardwick’s favorite finds.

Christmas came in September this year to BOOM Jackson. And we couldn’t be happier about it —because it’s one more way to celebrate living local in Jackson. To put together this fi rst-ever holiday edition of BOOM, we had to get in the holi-day spirit around here—even before we started scattering plastic spiders and sharing

Halloween treats made with “graveyard dirt” and Pop Rocks. (That happened.) Even though I always wince at early holiday décor (I’m a 12 Days of Christmas kind of gal, ending on Twelfth Night), I am straight up-and-down a fan of holiday madness, from festive food to collecting the Kossen Christmas CD (page 60) to fi nding cre-ative gifts and wrapping them artistically. Todd likes to say about me, “If there is anything Donna Ladd likes more than opening a

gift, it’s watching others open gifts.” He knows me well, people. I love it even more if I just spent hours (or days) pon-dering just how to wrap each one so it’s completely unique and as arty as possible. I shop

for one-of-a-kind gifts (and funky, mod, retro

wrap and ribbon) throughout the year—in local shops, clearance sections, thrift stores, craft fairs—and I have marathon wrapping sessions just days (or hours) be-fore the holiday gathering. I love this routine. It’s one of my most enjoyable creative outlets of the year. As for getting gifts, the more original and hand-made and local, the better. If the giver made it, even better. My favorite gifts have included homemade bath salts my niece shipped me from Colorado (in hot-pink bottles; she knows me well) and a graphic wooden bowl my friend, the Jackson-based artist Carolyn Bogart Deleo (carolynbogartdeleo.com), gave me for my 50th birth-day. Oh, and that red knitted scarf James Anderson (of Scarvin’ Artist; check his Facebook page) brought me one holiday. I approach the holidays with an abundant, creative spirit—because I enjoy originality and shar-ing it with others. When they grace me with their artistry as well, I feel particularly blessed. And the more local the gift, whether bought or created, the happier it makes me to give or receive it. Managing Editor Kathleen Mitchell and I are kindred spirits on this, and we had a blast fi lling this holiday BOOM with myriad ways to both support local businesses and artisans and give the coolest and most unique gifts your loved ones will receive this year. We urge each of you to spend your dollars as locally as possible this year. Support local businesses that make Jack-son unique, and put every dime you can in the pockets of the remarkable artists we’re blessed with in our city. I can’t think of a better way to benefi t residents and the city as a whole than to invest every way we can in our creatives. And if you’re feeling an artistic itch, then scratch it. Then give what you create to someone you love. Fabulous holidays, all.

Editor in ChiefDonna Ladd

Managing EditorKathleen Morrison Mitchell

Art DirectorKristin Brenemen

Assistant EditorsAmber Helsel // Briana Robinson

Copy EditorRonni Mott

EditorialWriters

Joy Bethea // Tommy Burton // Tyler ClevelandBryan Flynn // Molly Lehmuller

Kelly Bryan Smith // Marilyn Trainor Storey

Listings Editor // Latasha Willis

Stylist // Nicole Wyatt

InternsJustin Hosemann // Mo Wilson

Photography

Staff Photographer // Trip Burns

Photographer // Tate K. Nations

Ad DesignAndrea Thomas

Design Intern // Lindsay Fox

Business and SalesAdvertising Director // Kimberly Griffi n

Account Executives // Gina Haug // David Rahaim

Director of Operations // David Joseph

Distribution Manager // Richard Laswell

Bookkeeper // Aprile Smith

PublisherTodd Stauffer

CONTACT US

Letters to the Editor // [email protected]

Story ideas and pitches // [email protected]

Ad Sales // [email protected]

BOOM JacksonP.O. Box 5067, Jackson, MS 39296

p 601.362.6121 f 601.510.9019Would you like copies of BOOM Jackson for recruiting, welcome packets or other corporate, institutional or

educational uses? Call 601.362.6121 x16 or email [email protected].

BOOM Jackson is a publication of Jackson Free Press Inc. BOOM Jackson, which publishes every other month, focuses on the urban experience in

Jackson, Miss., emphasizing entrepreneurship, economic growth, culture, style and city life.© 2013 Jackson Free Press Inc.

boom

jack

son.co

m editor’s note

In the Creative Spiritby Donna Ladd

Cover photo of Kristen Ley’s confetti push pops by Tate K. Nations

Visit thimblepress.com to purchase. See more of Kristen’s items in the gift guide, page 64.


for one-of-a-kind gifts

pink bottles; she knows me well) and a graphic wooden bowl my friend, the Jackson-based artist Carolyn Bogart

contributors

1. Tyler Cleveland

Jackson Free Press City Reporter Tyler Cleveland majored in news/editorial jour-nalism at the University of Southern Missis-sippi. He enjoys sports, southern cuisine and good music.

2. Andrea Thomas

Advertising Designer Andrea Thomas is a native of Ridgeland. She loves all genres of music, fashion and good food. She spends her free time exploring everythin Jackson has to offer.

3. Lindsay Fox

Design Intern Lindsay Fox is a recent gradu-ate of the University of Mississippi. She is an aspiring editorial designer with a passion for magazines.

4. Justin Hosemann

Editorial Intern Justin Hosemann is a native of Vicksburg. He recently graduated from the University of Southern Mississippi.


©2013 Jackson Eye Associates

Say “arrivederci” to your glasses! iLASIK surgery from Jackson Eye Associates offers a fast, pain-free way to improve your eyesight. Blade-free iLASIK uses the most advanced technology and is completely customized to your eyes.

Fugetaboutit and contact us for an appointment today!

GLASSES? FUGETABOUTIT!

JACKSON 601.353.2020 | CLINTON 601.924.9750 | MADISON 601.853.2020 | WWW.JACKSONEYE.COM |

Bringing The Community Together:

Promoting Racial Harmony and Facilitating Understanding

• • • • • • • • • • • • • • • • • • • • • • • • •

2013 Holiday Social

December 2013, JacksonJoin the board of directors and membership for a holiday social and to learn more about the organization. Visit our website for time, place and details.

• • • • • • • • • • • • • • • • • • • • • • • • •

Monthly Discussion Luncheons

Second Wednesday, 11:45 a.m. - 1:00 p.m.Jackson 2000 invites you to join us to “lunch and learn” with provocative speakers and discussions held at the Mississippi Arts Center in downtown Jackson.

• • • • • • • • • • • • • • • • • • • • • • • • •

2013 Dialogue Circles

Ongoing for adults and youth - see websiteJackson 2000 presents dialogue circles, a series of facilitated, curriculum-based discussion sessions that can open minds, change hearts and build lasting friendships.

More information: www.jackson2000.org

Eco-Holiday p 14 // Capital City Classic p 15 // Expat p 16 // Holiday Markets p 17 // Progress p 18


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Planting theBottle TreeSeed

// by Justin Hosemann

A rtist Stephanie Dwyer is quick to acknowledge that not everyone gets bottle trees. She didn’t.

“I was asked to do a bottle tree in 2006 when I fi rst moved here,” Dwyer says. “I didn’t really know what a bottle tree was, and when I fi rst saw one, I honestly thought it was not that attractive and didn’t re-ally understand it.” The 46-year-old relocated to Mississippi from Bellingham, Wash., seven years ago searching for a dramatic change in her life. What she found was an unexpected culture shock and a craft deeply rooted in southern folklore. “One of the cool things about Mississippi is that it’s like going back in time,” Dwyer says, “I really appreciate this place and its small sense of community. Mississippi has infl uenced 100 percent of my work.”


JXN // seed from previous page

Her work is largely focused on her bottle-tree projects now, sinuous metal sculp-tures she creates from mild steel and donated bottles of varying shades. Dwyer is a welder by trade who spent time doing fabrication and pipe welding in Washington state before moving to Mississippi. Dwyer describes her journey with this peculiar art form over the last seven years as a “global education.” She routinely puts 30,000 miles on her truck every year, deliv-ering her trees and visiting galleries or busi-nesses showcasing her work. Her latest project is creating a piece for the entrance to the upcoming National Mu-seum of African American History and Cul-ture in Washington, D.C., an extension of the Smithsonian museum that will be completed in 2015. “What a lot of Americans don’t recognize is that this is part of our African American history,” Dwyer says. “It’s a very raw form of folk art.” Bottle trees, often referred to as “poor man’s stained glass” in the South, have a

legacy that stretches back thousands of years on the African continent. The stories diverge depending on the source, but each has a com-mon thread of supernatural folklore. Many Af-ricans believed these outdoor fixtures could capture and repel evil spirits (often referred to as “haints” in the South), essentially keep-ing them away from the home. Bottle trees crossed the Atlantic in the 18th century with the arrival of slaves in the Americas and took root in the Deep South as a cultural symbol. “Bottle trees kind of have a stigma at-tached to them,” Dwyer says—the “stigma” being that of a bygone era of the South, of poor rural tenants who placed Milk of Mag-nesia bottles on crape myrtle trees out of su-perstition. But Dwyer respects this tradition. It reflects some of her personality. “I’m not a real materialistic person,” Dw-yer says. “And at a time when there weren’t many material possessions in the South, people made art from discarded items. It’s an ingrained way of doing things in this area.” That’s where Dwyer finds herself: bridging a centuries-old tradition into the

modern world. You’ll notice that her trees don’t always stand straight. They bend, lean and reach in different directions, sustaining themselves against the elements. (Trees that survived Hurricane Katrina largely inspired this look). Anachronistic to some, vibrant pieces of garden décor for others, the bottle tree has withstood the test of time, and Dwyer is proud to be a part of this living tradition. “This art form can stimulate people’s memories, triggering different times and dif-ferent places,” Dwyer says. “I think there is something magical about the bottle trees, a connection to the past and present.” You can view Stephanie Dwyer’s work on her website (missmetaldesign.com) or see and buy her work at the Mississippi Craft Center (950 Rice Road, Ridgeland, 601-856-7546). She is moving to Paris, Tenn., in January, so be sure to see her work before she leaves. Everyday Gardener also stocks her bottle trees (2905 Old Canton Road, 601-981-0273).

You can find

Stephanie Dwyer’s bottle trees all over Jackson, from upscale law firms

to Felder Rushing’s

Fondren jungle.

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Dwyer approaches her pieces from an artistic point of view, creating sculptures

with more movement than most bottle trees.


W W W . D U V A L L D E C K E R . C O M . R O Y T . D E C K E R , A I A . A N N E M A R I E D E C K E R , A I A

A R C H I T E C T U R E . P L A N N I N G . I N T E R I O R S

D U VA L L D E C K E RA R C H I T E C T S , P . A .

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Green Christmas Gifts for Kids

• Make your own board game using cardboard from the recycling bin, found objects as game pieces and your imagination.

• Give the gift of experience by send-ing the child in your life or a needy child to ballet lessons, summer camp or the zoo rather than spending mon-ey on the latest toy fad.

• Invest in high-quality toys that are versatile and have a chance of being passed on to the next generation in-stead of ending up in the trash.

• Take your favorite kid on a camping trip or to dinner and a local play.

• Plant a special tree or plant for each special child in your life.

• Create a dress-up trunk chock full of funny thrift-store finds.

• Put craft supplies instead of toys in stockings to unleash you child’s creative side.

• Create homemade beauty products for your friends in bulk with simple ingre-dients such as coconut oil, aloe, Epsom salts and essential oils.

• Whip up vegan chocolate truffles by pro-cessing dates, cocoa powder, walnuts, coconut oil and a pinch of sea salt. Roll balls in shredded coconut, sprinkles or cocoa powder.

• Celebrate the season with a potluck with friends rather than a bunch of box-es tied up with bows.

• Wrap gifts with reusable bags or even items such as pillowcases or dish towels.

• Give your significant other the gift of a homecooked meal or a massage (at home or at his or her favorite local spa).

• Support local businesses as you make your holiday shopping lists.

• Consider a charitable donation to the Mississippi Food Network, Community Animal Rescue and Adoption, the Good Samaritan Center or another favorite lo-cal cause instead of a material gift.

• Spend an afternoon in a used bookstore, such as The Bookshelf (637 Highway 51, Suite AA, Ridgeland, 601.853.9225), or the N.U.T.S. book section choosing a book for everyone on your list. Write a special inscription inside each one.

• Give consumable gifts that will get used rather than gather dust. Ideas include organic vanilla extract, a nice bottle of olive oil or a bar of goat’s milk soap.

• Create gift certificates to give of your-self and your talents and skills. Give a few hours of child care or lawn mow-ing or tutoring or cleaning or graphic designing or writing—whatever floats your boat—to the ones you love.


JXN // green like elves

Making the holidays about tradition and shared experiences, rather than just commercialism, provides for a more affordable and eco-friendly season.

Simple, Eco-Friendly Holiday Ideas for Grownups

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A MorePlanet-Friendly Holiday// by Kelly Bryan Smith

Holidays are a time of excess—too much alcohol, too much sugar, too much spending, too much trash, too much stress. By simplifying

for the holidays, you can save money, help the planet and reconnect with the simple, in-tangible joys of the season. Rather than running yourself ragged this year, pause over a mug of hot cider or hot tea and consider what holiday traditions truly give you pleasure—as well as which ones you can kick to the curb. If gift-giving is your thing, put your love and creativity into your gifts rather than putting your credit score and your carbon footprint on the line.


JXN // green like elves

One of the best parts of college foot-ball is the traditional and historic rivalries. Fans look forward to the games all season long. Teams can’t

wait to face their main rival on the gridiron, with bragging rights for the year on the line. A few things go into making a rivalry: The teams are in close proximity, play each year and have passionate fan bases. The best rivalries come at the end of each season. Also, a little (friendly) bad blood goes a long way, too. The Jackson State University-Alcorn State University rivalry meets the qualifications. Is the distance short between these two schools? Check. JSU and ASU are only an hour and a half away from each other, with just under 90 miles separating the two schools. Do they play at the end of each season? Of course they do. Fans have to wait until the final regular game of the year, so each year’s

winning team gets to hold the victory over its rival’s head nearly until the next Thanksgiving. Are the fan bas-es passionate? Yes. Fans of the Braves and the Tigers are hugely loyal and fanatic. Finally, how is the bad blood? After Alcorn State moved this game to its home turf in Lor-man last season, Jackson State fans took of-fense to having the “Capital City Classic” leave the state capital for the first time in 18 years. This year, the game returns to Jackson for a true Capital City Classic, and Tiger fans should be amped to show up in full force after losing the home-field advantage last season. Al-corn State fans know they have to travel to the same field where they lost 12 of 18 meetings.

They’ll be hoping to spoil the JSU home game. As of press time in October, JSU is unde-feated in SWAC play. ASU is currently 2 to 1. The only thing that could make this ri-valry even more significant is if the game is an Eastern Division championship game. Jackson State hosts Alcorn State at 2 p.m. Nov. 16 at Mississippi Veterans Memorial Stadi-um (2531 N. State St.) for the 2013 Capital City Classic. Go to alcornsports.com, call JSU’s athletic office at 601.979.2420, or visit stubhub.com for ticket information.

//by Bryan Flynn

The Capital City Classic between JSU and Alcorn State University is a much-anticipated game on Jackson State’s schedule.

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Saturday, December 14 at 3:00 pmSunday, December 15 at 2:00 pm

At only 31, artist Jennifer Aldridge is showing her fi rst solo gallery exhibit in the center of the American art world: New York City. Aldridge’s work hangs

at First Street Gallery (526 W. 26th St., N.Y., fi rst-streetgallery.com) Oct. 29 through Nov. 23. Aldridge, who was born outside Hatties-burg in Petal, Miss., and attended Mississippi State University, now lives in Austin, Texas, with her husband, Forrest, and 5-year-old daughter, Maya. She may be embracing the Texas big sky and exploring the Big Apple, but Aldridge says Mississippi will always be home.

What kinds of things from growing up in Mississippi infl uence your art?

I lived in Petal, but we were outside (the city). We were in the country, so I didn’t have a lot of neighbors. I spent a lot of time alone, only occasionally with other neighbor children. And I read my parents’ books, and I spent a lot of time wandering, going to the rivers we weren’t sup-posed to go to by ourselves, biking everywhere. So I had to develop an imagination. ... It was fun, (and) I don’t regret it a bit. It turned out to make me who I am.

What are some of the things you

miss about Mississippi?

Oh my goodness. It’s beautiful here (in Austin) like Mississippi. ... People move to Austin because it’s the prettiest place in Texas, but I miss being able to go somewhere and be alone. And I live in an apart-ment now, so I don’t have a yard, yet. I mean, I do some guerilla stuff on my own—a compost pile, and my balcony is overfl owing with plants—but it’s not the same as being able to wander.

Your work defi nitely has an abstract feel.

When you approach a subject for the fi rst

time, what are you looking to capture?

A lot of artists are color people, and I think that I am a shape person. I have always seen things in these linear shapes and patterns. I like the elegance of shape. I like the blurring line be-tween being able to see something in reality and then it dissolving into the abstraction of shape.

What about subject matter?

I guess I resonate with emotional things about the human condition. I guess that’s the self-described job of a lot of artists. But I read a lot of news, and I just see things as a person, as a body would. (For example,) it’s not just a war, it’s the people’s bodies and what they come back with. That is what my last series was—just the sensitivity of being here and being physical.

What’s next for you?

I want to compete. I just want to keep pursu-ing the material. … I love my work, and it’s a privilege to do it. I’m just happy to keep going. Read more at jfp.ms/jenniferaldridge.

JXN // expat

Not All Who Wander// by Kathleen M. Mitchell

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Mississippi native Jennifer

Aldridge is mounting her

fi rst solo gallery show in

New York City this winter.

Gwen Col le la

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JXN // shop, y’all

Chimneyville Craft Show

WHEN: Friday, Dec. 6, 7 p.m. to 10 p.m.Saturday, Dec. 7, 10 a.m. to 5 p.m.Sunday, Dec. 8, 12 p.m. to 5 p.m.WHERE: Mississippi Trade Mart, 1200 Mississippi St.ADMISSION: $10

The Craftsmen’s Guild of Mississippi is chock-full of the state’s best and brightest cre-ative minds (and a few from outside the ’Sip, too). When tracking down museum-quality curios, accessories and home décor, the Chim-neyville Craft Show is at your service. In its 37th year, Chimneyville, which takes its name from a Civil War-era moniker for the twice-burned city of Jackson, will feature artisans across all mediums: wood carving and weav-ing, metallurgy and leatherworking. The abil-ity to interact with more than 150 of the guild’s featured crafters allows Christmas shoppers to get the meaningful stories behind the crafts and discover a little more about an unfamiliar skill or medium. (Scrimshaw, anyone?) A preview party on Friday evening, at $50 per ticket, will open the fi ne-craft bazaar to a lim-ited number of shoppers, who can peruse the handmade items while sampling hors d’oeuvres and cocktails. The cost of a preview pass covers admission for the full weekend. Go to mscrafts.org for more information.

To Market, We Will Go // by Molly Lehmuller

Mistletoe Marketplace

WHEN: Preview Night - Wednesday, Nov. 6, 7 p.m. to 11 p.m.Thursday-Friday, Nov. 7-8, 11 a.m. to 9 p.m. and Saturday, Nov. 9, 9 a.m. to 5 p.m.Accessibility Shopping (for shoppers with special needs) – Friday, Nov. 8: 2 p.m. to 4 p.m.WHERE: Mississippi Trade Mart, 1200 Mississippi St.ADMISSION: $10 for adults; $5 for children ages 6 to 12 and seniors 60 and over; $20 for a three-day pass. Mistletoe Marketplace will kick off its 33rd year with a glitzy and glamorous Preview Night Nov. 6. The black-tie-optional event with food,

live music and an open bar gives partygoers fi rst dibs at Mistletoe’s impressive roster of vendors, as well as a chance to participate in silent and live auctions. Tickets for the event are $100. The Marketplace features more than 155 vendors, some of whom have traveled from as far away as California to participate. The weekend’s schedule includes Olympic hurdler Joanna Hayes speaking about living a healthy life at a luncheon-cum-fashion show, and a DJ spinning tracks at the “pinkest” event of Mistletoe: Rockin’ Down the Runway for Teens and Tweens. Mistletoe has live music each night from the Tip Tops, Pryor Graeber and the Tombstones, and others. Visit mistletoemarketplace.com for more information.

Handworks Holiday Market

WHEN: Friday, Nov. 22, 9 a.m. to 7 p.m. and Saturday, Nov. 23, 9 a.m. to 4 p.m.WHERE: Mississippi Trade Mart, 1200 Mississippi St.ADMISSION: $7 (visit handworksmarket.com for a dollar-off coupon)

Thirty-three years ago, the bright, lively craft show now known as the Handworks Holi-day Market was in its infancy. The late Missye Rhee Breazeale, a seamstress skilled at hand-smocking, organized a way for her friends who were stay-at-home moms to make a little extra income—a small bazaar for handmade items

operating out of Breazeale’s home. The market quickly outgrew the Breazeale residence and moved to Primos restaurant then to its current home, the Mississippi Trade Mart. Jackson na-tive Janie Giffen purchased the show 10 years ago from Breazeale, and has kept Handworks bustling ever since. Handworks prides itself on being a family-friendly market and is one of the few that allows strollers in its vendor aisles. After paying admis-sion, customers can stroll the aisles with the chance to win nifty giveaways and door prizes every 30 minutes. Most of the vendors come from the southeast, with a preponderance of Mis-sissippi craftspeople.

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JXN // progress

PRESERVING HISTORY The Mississippi Department of Archives and History hosted a groundbreaking in late Oc-tober for two new museums on North Street. The event celebrated the beginning of con-struction on the Museum of Mis-sissippi History and the Missis-sippi Civil Rights Museum. Four architects are collaborating on the project, which features two multi-storied, 20,000-square-foot museums and an on-site park-ing garage. Total cost for the project is expected to top $70 million, with a significant amount of the fund-ing for exhibits coming from private sources. The 2011 Leg-islature and former Gov. Haley Barbour also provided $40 mil-lion in bond funding. “These two museums will give Mississippians the opportu-nity to look honestly at our past and with hope to our future,” MDAH Board of Trustees President and former Jackson Mayor Kane Ditto said. Officials expect museum construction to be completed in time for the state’s bicentennial cel-ebration in 2017.

CAPITOL AND WEST Developers of the historic Eastland Court-house unveiled plans in late September to reopen the 115,000-square-foot building as a modern residential complex. With construction already underway, the development, named Capitol & West, is set to open in 2014 and will feature more than 50 residential units, a fine dining restaurant and bar, and first-floor commercial space. Capitol & West is located in the historic Smith Park Architectural District and is in the cultural, governmental and business center of Downtown Jackson at 245 E. Capitol St. “Capitol & West speaks to the soul of what this great city is about. This development’s uniqueness, high quality and rich history set the standard for Downtown living. You can’t get this anywhere else. You have to come to Capitol & West,” lead developer Jason Goree said. The first unit buildout is expected to be completed in spring 2014 with the entire project

completed later that fall. Residents will be able to choose from one-bedroom, two-bedroom or stu-dio apartments with one to two baths. All apart-ments are retaining the fine materials and histori-cal features significant to the building.

METROCENTER MALL The recently revamped Metrocenter Mall is up for sale, priced at $6.5 million. The mall, excluding its department stores, has been renovated as a sustainable model, and manager Scott Overby says it’s ready for the mar-ket. The city of Jackson owns the former Dillard’s building. Tenants own the Sears and Burlington Coat Factory stores, and Retro Metro owns the Belk store. The Sears building is also for sale, but not as part of the main commercial property that The Overby Company listed. First Credit Bank, which foreclosed on the former owner in October 2012, hired manage-ment firm Oversight, LLC, to bring the mall up-to-date and get it ready for sale. Under Oversight’s leadership, the available space for new tenants has doubled from 175,000 to 350,000 square feet, and Scott Overby oversaw the creation of the 60,000-square-foot La Plaza de Metrocenter, an area geared toward Latino-owned and operated stores.

FARISH STREET BLUES The Jackson Redevelopment Authority on Sept. 25 canceled the contract of Farish Street

Group LLC, the real-estate management com-pany charged with renovating Farish Street. In a move Mayor Chokwe Lumumba called “long overdue,” JRA broke ties with the group and its primary investor, developer David Watkins.

“It just didn’t work out, and it was time for a change,” Lumumba said. “Hopefully, some of the people who were involved with the previous group will be able to remain involved, but ... it didn’t make sense for the city to be held hostage by one long-term contract.” Farish Street Group LLC hoped to have B.B. King’s Blues Club open on the street by the end of 2012. Once architects finalized designs for the club, though, engineers discovered that not only could the current struc-ture not support the capacity load, it doesn’t even have a foundation. Farish Street Group is threatening a lawsuit at press time. “Respectfully… we object to and pro-test the action taken by the Authority and request a reconsideration of that

action,” Watkins’ lawyer Lance Stevens wrote. “Our companies have invested years of effort, expended a lifetime of good will and have spent millions of dollars on the project over the last four years.” Watch jfp.ms for updates.

FORTIFICATION STREET Jackson’s Department of Public Works may have found a way to break the impasse with the city council that slowed construction on the For-tification Street renovation project. The Jackson City Council voted 4-2 to ap-prove a proposal from Public Works Director Dan Gaillet and Mayor Chokwe Lumumba to partially fund the change order the council previ-ously rejected with a 2-2 vote July 30. The order asked the council to give the mayor authorization to spend $36,988 to replace a damaged pipe and place a fence along the construction site. In July, the council rejected the original change order that would have paid the contrac-tor, Hemphill Construction, $151,000 to complete the tasks, plus blow out 30-plus years of debris clogging up another drainage pipe. Gaillet said Sept. 24 at the city council work session that his department would try to clean out the drainage pipe in-house.

Groundbreaking and Slow Growth// by Tyler Cleveland

The signs of painstakingly slow progress are obvious on Farish Street, and hopefully the next contractor will be the one that finishes this now-decades-old project.

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// by Kathleen M. Mitchell

When it comes to shop-ping locally for the holidays, Fresh Ink is an entertainer’s dream.

Hosts and hostesses can design fully customized party invitations—stamped with a personalized return address stamp, of course—while also picking up cups, straws, cocktail stirrers, themed or monogrammed nap-kins, candles to set the mood, hand lotion for the bathroom, thank-you cards to send out after the party, gifts for guests, and custom wrapping paper to put the ultimate fi nishing touch on those gifts. To keep track of all the details, they can grab an agenda, planner or personalized notepad. At the same time, they can fi nalize their designs for holi-day or yearly family cards to send out. Elizabeth Upchurch opened Fresh Ink in 2005 in Highland Village shopping center. “The little Hallmark store that had been in Highland Village went out of business, and I just thought, ‘This is crazy. We need a (paper store) here,’” Upchurch says. “I thought they had a decent fol-lowing, even though I knew, based on the places I’d seen in Dallas and New York and L.A., what it could be. I really felt like there was a chance to take it to the next level.” P r e g n a n t with her fi rst child at the time, Up-church walked into the Highland Village offi ce and asked about available space. Soon, Fresh Ink was a reality. Draw-ing on her degree in marketing, and her experience in retail

and wholesale stationery, Upchurch focused more on gift items at fi rst. Over the years, though, the custom paper orders evolved into the core of the business. Now, eight years later, Fresh Ink has a new home on the second fl oor of Banner Hall(4465 Interstate 55 N., Suite 205, 601.982.0235). The shop’s huge windows let light pour over the retail space, with gift items in beautiful packages sitting on wood displays and tucked in window-sill shelves, and the expansive tables where Upchurch and her staff create custom invitations, stationery and more.

The move, last February, came from a need to provide for a changing customer base. “It’s evolved into some-thing that’s very custom and customer interactive, and we knew we were going to have to overhaul,” Upchurch says. “This place was avail-

able, and it was adjacent to the Bridal Path and Tuxes Too and Lemuria (Books). It just was a good change for us at that time.”

Most born-and-bred southerners never

met a monogram they didn’t want to put on every-

thing, and Fresh Ink is their paradise. Even looking beyond paper, the vast majority of items are customizable, from glassware to coolers to storage bins. Rebecca Busby, Fresh Ink’s lead graphic designer, creates stationery with a southern fl air as well, either from scratch or by adapting a national line. “We carry all these amazing lines from New York state and Los Angeles and D.C., but we in the South have our own way of doing things,” Upchurch says. Fresh Ink caters to a wide range of budgets, with affordable tchotchkes sharing shelf space with expensive indulgences. When fi rst lady Michelle Obama and celebrity chef Rachael Ray visited a Clinton elementary school earlier this year, organizers contacted Fresh Ink to design custom stationery suites for the women. Upchurch says she strives to keep the store stocked with seasonal goods all the way through the surge of last-minute Christmas shopping. As for trends for the 2013 holiday season, it’s all about the gild. Gold, glitter and sequins are big, Upchurch says. Although Upchurch grew up in Corinth, Miss., her husband, Jeff Upchurch, is a Jackson native. Through the store, she felt more con-nected with her adopted city. “It really does get you invested in the community,” she says. “We get to know (our clients) from work-ing with them. It’s so fun!”


Elizabeth Upchurch opened Fresh Ink eight years ago to fi ll a hole

she saw in Jackson’s local business scene.

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BIZ // pretty paper

A custom gift deserves to be wrapped in paper to

match.

Keep it Custom

You like food. More im-portantly, you like the experience of making your own food. Most

importantly, you like to cook said food outdoors. You have Rainbow Co-op and McDade’s Market to supply the food, and Pinterest and grease-splattered cookbooks to instruct you in its preparation. The only thing missing from your life is a way to cook, boil or fry your comestibles to your heart’s delight. Bayou Classic may be the missing ingredient. Rodney and Donna Barbo-ur founded the Brandon-based outdoor cookware enterprise in 1986 to fi ll a niche in the culinary-supply market. Rodney Barbour, from Louisiana, grew up around crawfi sh boils and other back-yard and bayou-side foodways, and he saw the need for high-quality, durable cookware. Bayou Classic, through its parent company Barbour Inter-national, offers a wide range of outdoor cooking ephemera. Its most popular is the most versa-tile: large stock pots and outdoor cookers. Sales and Marketing Manager Erin Busin says that a Maryland-style crab boil needs different cooking instruments than a Carolina barbecue. “We try to do a one-stop shop for our retailers, since different areas of the country do outdoor cooking differently,” Busin says. “We have a broad product assort-ment that can meet the needs of each region.” The product range isn’t restricted to back-yard chefs. Bayou Classic offers camping, hiking and even tailgating supplies, as well as equipment for home brewing.

The company is best known for its patented turkey fryer, which Rodney remodeled from old-er schematics for maximum yield at the least cost to the user. “He designed the pot to be narrow and tall, because peanut oil is very expensive. With a tall, narrow pot, you use less oil, and that oil circulates around the turkey more effi ciently,” Busin says. A unique and aesthetically pleasing offering is Bayou Classics’ Cypress kamato grill, a high-heat, egg-shaped ceramic cooker.

“We have developed a seven-step glazing process (for the Cypress),” Busin explains. “They’re all handmade, so each one is going to have a variation. The seventh-layer glaze uses re-cycled glass, so when it’s in the sun it has a little shimmer. … It literally will do anything: You can grill. You can roast. You can bake on it, which is why they’re so popular.” And that burner that heats your food? There’s a good chance it was assembled through com-munity-conscious methods. Bayou Classic partners with Region 8, a non-profi t based in Brandon that offers mental health, substance abuse and disability services. Region 8’s program of-fers meaningful work to more than 170 mentally challenged indi-viduals in Rankin, Simpson, Madi-son, Lincoln and Copiah counties. The participants gather each workday in sheltered workshops, where they are compensated on a contract basis, completing tasks at their own pace. “We’ve been partners with them in the community for over 10 years now,” Manager Dave Van

says. “Those individuals, without the program, would, for the most part, be in an institution. It allows them to stay in the community with their loved ones, and provides work for them in the community and in the state.”

Purchase Bayou Classic cookware online at bayouclassicstore.com, or fi nd their products at Flowood décor and home-goods provider Cozy Out-fi tters (160 Market St., Flowood, 601.919.1105). The products are also available at larger retailers such as Lowe’s Home Improvement stores.


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Diwali is a fi ve-day Hindu festival of lights.

BIZ // juicy

Deep Fried Success// by Molly Lehmuller

This year, folks around the country will fry their Thanksgiving

turkeys using local company Bayou Classic’s patented equipment.

W

The Light Within

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I recently sat down at a holiday table. It wasn’t one adorned with a beautiful centerpiece, or the finest and artfully assembled china, crys-tal, and linens. It was a round designer’s work

table at interior designer Joan Hawkins’ Fon-dren studio and fabric library. There, I met with Hawkins and two other local designers, Chris Morrow and Thomas Roots. Discussing holiday decorating was our main course. As you might expect, with four design-ers around the table, creativity and ideas were not in short supply. And although each of us has a different style, we actually had much to agree upon as far as holiday decorating is concerned. Chris Morrow is an artist and floral guru with a keen eye for composition and a vast knowledge of floral material. He often collabo-rates with me on special projects, particularly

around the holidays. Morrow and I brain-storm before we actually make any plans, mak-ing copious lists, and checking them more than twice. Often, a single object or even a piece of fabric from an unexpected source inspires an entire holiday scheme. A tiny bit of leopard fab-ric on the headdress of one of my clients’ handmade wise men has in-spired a 10-foot tall Christmas tree and an entire house full of decora-tions as well as the wrapping on every gift. Color palettes may also be unusual, not the typical Christmas red and green. Morrow describes his preferred palette this year saying, “I am really feeling the range of spicy col-ors for the holidays. I am taking fall into Christ-

mas with salmons, oranges, bittersweets, pome-granates, and cranberries right into wines and burgundies.” Morrow is focusing, as he so often does,

on incorporating natural, textured elements such as antlers, tree bark, moss and faux bois into his Christmas decor. “I love to use the bounty of natural elements in design,” Morrow explains. “But I like to add a touch of festive glow by using bits of gold, silver, and copper leaf during the holidays.” He says that my love of leafing has

rubbed off on him. “That touch of real metallic adds so much light, shine and depth to the deco-rations,” he says.

Thomas Roots, designer at Thomas by Design, is the creative genius at


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BIZ // sparkle

Holiday Round Table: The Experts on Holiday Decorating// by Marilyn Trainor Storey

Interior designers (from left) Joan Hawkins, Chris Morrow, Marilyn Trainor Storey and Thomas Roots all look for unexpected color palettes when decorating for the holidays.

Take inspiration

from anything you love.


too many events to count during the year, lending his exceptional organiz-ing, designing, and visual merchandising talents to causes from AIDS to cancer to the Salvation Army for balls, weddings, fashion shows, and even court houses. Roots executes Christmas for at least 20 clients during the holi-days. He begins planning in the summer and is con-stantly looking to reinvent his work. Roots describes his aesthetic, saying: “I hate the same thing all the time. I have to create something fresh.” Like Morrow and me, Roots likes to person-alize holiday decor for his clients, using diverse ob-jects that the client already has, as unexpected Christ-mas decorations. Roots remembers one client’s kitchen decorations from a few years ago. “I just used what was in the house. My client really wanted a tree in the kitchen. I did not want to use candy on the tree or do a whimsical tree, so I used her collec-tion of mugs from her worldwide travels, along with wooden spoons,” he says. “There is no tell-ing what will wind up on your tree.”

Roots’ color palette for this Christmas is in-spired by feathers, a major design element this season in decor and in the fashion he loves. He is using the range of colors found in peacock feathers—greens, blues and purples. In his own home, though, he will stick with a neutral color pal-ette, using silvers, browns and grays, all the gradations of gray, with crystals to add shimmer and shine. Artist, interior de-signer, color specialist, and soon design blogger Joan Hawkins of Joan Hawkins Art and Interiors has had holiday decorating on her mind since January. In addition to holiday decorating for her clients, for the fi rst time, she is de-signing one of the bays at Mistletoe Marketplace Nov. 7-9. She, too, starts with an atypical piece for her holi-day design. “My inspiration for the bay began with an old Japanese pen-and-ink line

drawing of a deer from a journal,” Hawkins ex-plains. “I have turned it into a wall mural.” As is the custom, Mistletoe Market-place selected the color palette for this year’s event—lime, turquoise, pink, red, silver and

white. Hawkins will play on the assigned color scheme, diverging slightly. “I love to use tertiary colors, like coral and lime, for Christmas instead of Christmas specifi c red and green, mixing in metallics.” From her earliest memories of the holi-days, Hawkins has loved natural decorations. “We always had mistletoe, a kissing ball,” she remembers. “It just isn’t Christmas without mistletoe.” Hawkins executes large-scale holiday projects for several clients where design boundaries blur. She brings the outside in with organic and botanical materials, and often winds up with some of her interior components outside. In her personal Christmas decor, Hawkins loves using sentimental, heirloom ornaments like vintage, handmade felt and sequin ones, pho-to ornaments her grandmother made, and even silver teething rings. She hangs handmade stock-ings made from remnants of designer fabrics. Perhaps Hawkins’ most unusual custom is us-ing an evil-eye amulet she bought in Turkey as a tree topper. “The eye is a symbol of protection, of be-ing watched over, and it also symbolizes inclu-sion of our family members of different faiths,” Hawkins says. At our holiday table, Morrow, Hawkins, Roots and I agree. Take inspiration from anything you love. Use the personal. Use the unexpected. Use natural elements. Use a palette that fl ows with your usual decor or one that really adds a fresh color pop. Start and keep your own traditions. Throw in a touch of shine or shimmer. The results will be a visual and sensual feast that speaks to your heart this holiday season.

At the Round Table:

Joan HawkinsInterior Designer, Joan

Hawkins Art and [email protected]

3100 N. State St., Suite 103601-594-2913

Chris MorrowArtist and Floral Designer

[email protected]

Thomas RootsDesigner, Thomas by Design

[email protected] Tanglewood Drive

769-251-5919

Marilyn Trainor StoreyInterior Designer, Per Design

[email protected]

www.msdesignmaven.com601-988-2600

Holiday Table, from page 27

Hanukkah and Thanksgiving overlap this year, making for a rare megaholiday.

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TThe Magic of Thanksgivukkah//by Kathleen M. Mitchell


TAILGATINGTENTS BY INTERA

T wenty-somethings and 30-somethings are typically focused on building ca-reers and starting families. They are less financially stable. This generation

continues to reel from the recession of the past half-decade, and many millenials struggle to land well-paying jobs right out of college. But, al-though today’s young professionals may not be in a place to give oodles of money, they are ready to be involved. Although need knows no season, folks’ minds tend to turn to-ward giving every year around the holidays. ’Tis the season, as they say—not to mention your last chance to lower your 2013 tax bill. Non-profits and organizations host fundraisers, food drives and benefits, and people make philanthro-py a part of their holiday traditions. The word “philan-thropist” often conjures images of kindly older couples, well dressed and moneyed, donating to charities and good causes. But in Jackson, as elsewhere, the face of the philanthropist is changing as younger gen-erations step up to give back. One of the newest groups in the city specifi-cally reaching out to the younger generation is a branch of Habitat for Humanity Mississippi Capi-tal Area called Habitat Young Professionals, or HYP (pronounced “hype”). Habitat for Human-ity builds homes for lower-income families, and community volunteers do much of the construc-tion labor. HYP has been growing slowly over the last year, building a network. Toy Gathings, the volunteer-development coordinator for Habitat’s local chapter, also runs the HYP

group. Over the summer, she and organiz-ers hosted a soiree on the roof deck of the BankPlus building in Fondren. Then, in Septem-ber, they held a picnic at The Cedars, with live music and a stop from Lurny D’s food truck. Gathings says at this stage, the group is more about awareness than monetary dona-tions. “We just wanted to get people there, to cul-tivate that next generation of 21- to 40-year-olds

and educate them about Habitat for Humanity and what we do,” she says. So far, HYP functions as a no-obligation networking group. “We don’t necessarily want anything from you. You can come work on a site (building a house), or you don’t have to. … I think a good word to use is ‘friendraiser.’” Gathings, 23, says it’s important to offer multiple ways to be involved when it comes to the organization’s target age group. Gathings acknowledges that people are busy these days. She says that more 20- to 30-age people came to the soiree, but the picnic appeals more to the 30- to 40-year-olds because they can bring their kids.

After-work drinks really seem to work better for my age up to around 30, and then a lunch meet-ing might work better for the 30- to 40-year-olds.”

A United Front United Way of the Capital Area is another group with a specific branch for the under-40 crowd, called the Young Leaders in Philan-thropy. The organization calls itself “a group of

emerging young lead-ers who are committed to creating real, lasting change for good in Hinds, Madison and Rankin counties.” Similarly, the Jack-son Symphony League began a group called Young Jacksonians this year. The idea for these organizations is that getting people in the door and engaged now will pay off for years to come. “They’re the age group that, in the future, could end up as our regular volunteers, donors or boardmem-bers,” Gathings says. “We want to get them, cultivate them and

educate them about Habitat so that we’re some-body that they want to spend their time with (for years). This age group is the future of the Jack-son area.”

On the Other Side of Things The newer groups can look to the well-es-tablished and highly structured group, the Ju-nior League of Jackson, as a model. The national Junior League began in the early 20th century in New York City, says Margaret Cupples, the Junior League of Jackson’s executive director. “A woman (Mary Harriman Rumsey) who was in her early 20s—she may have even been 19 or


Young and Generous// by Kathleen M. Mitchell

The Habitat Young Professionals group hosts casual events, such as an annual picnic at The Cedars, meant to “friendraise” for the organization.

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something when she started the group—had the idea to give younger women a chance to partici-pate in the community-volunteer organizations that, at that time, were usu-ally more the province of older women who maybe had grown children or had a little more money to spend or whatever,” she says. The league’s Jackson branch is one of the largest groups of young volunteers in the metro, with more than 750 active members and more than 1,450 sustaining members. The group has a structured set of membership categories. A fi rst-year member is a provisional member and undergoes train-ing about the community and the league. This year, the provi-sional class is about 155 women, a typical number. After the pro-visional year, leaguers become active members and usually serve for seven years. After that, they can choose to become an extended active mem-ber or a sustaining member, who is still involved in projects but has fewer fi nancial and time re-quirements. Yearly dues for actives are $125. Women must be between 26 and 45 to join the organization and have lived in Hinds, Madi-son or Rankin county for a year. Cupples explains that “live in” can also mean work or have other life activities centered in the Jackson metro. Although sticking to stricter membership requirements might seem a hindrance, Cupples, 44, says it helps them attract members serious about helping Jackson. “I guess the reason that we don’t lower our age to younger than 26 is that we want people to

be kind of settled in the community and feel like they have a commitment to working in Jackson as part of the reason they want to join the Junior

League,” Cupples says. “If you’re in your college years or right out of college, you may still be fi g-uring out where you want to live and what your interests are. So we kind of want you to be a little more settled because it is a big commitment. You’re talking about seven years of your life.” The Junior League is involved in about 30 projects across the capital city, in fi elds such as health, social justice and education. Each mem-ber dedicates at least 50 hours to a specifi c proj-ect, which operates in partnership with at least one other agency, usually a nonprofi t. Among the projects is a midtown backpack program in partnership with the Mississippi Food Network, which provides kids backpacks of food to take home over the weekend for those who otherwise may be hungry. Two signature projects for the

league were starting the children’s cancer clinic at University of Mississippi Medical Center and the Mississippi Children’s Museum.

For Cupples, the educational projects she’s worked on have been the most rewarding. “I participated in a project in part-nership with the Community Foundation of Greater Jackson Education Trust that provides grants to teachers in (Jackson Public Schools,” she says. “This year we awarded a little more than $100,000 to more than 30 teachers across the city to do different projects in their class-rooms. A lot of times teachers have to pay for that sort of thing out of their own pockets, so this is a way to provide grant money for them to do projects.” Cupples says her time on the board of directors has shown

her the full scope of the league’s impact. “That has been really rewarding work, because when you’re doing a community project or a regular placement as an active member, you know you’re a part of a huge organization, but you really don’t get the sense of all the things that the league is doing in the community,” she says. “So being on the board, I get to see the bigger picture, and I learn something new every day about what we do, even after 10 years.” Autumn is a big season for the Junior League, which mounts its popular Mistletoe Marketplace each November. Merchants from across the country bring their goods to the Trade Mart for three days of holiday shopping and events (see page 17).


The Mistletoe Marketplace is one of the Junior League’s biggest annual events—all 750 active members participate in some way.

COURTESY_JILL_DALE

Find perfect holiday gifts at...

www.mcm.ms

A signature project of the Junior League of Jackson.

Located in Jackson, MS at I-55 & Lakeland Drive.

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Youthful Volunteers Cupples has seen a shift over the past de-cade in 20-somethings’ approach to philanthropy. “What we are finding is that people in their 20s now, that generation, is very focused on vol-unteerism. They are really ready to get involved, start getting their hands dirty, and make a posi-tive change in the community,” she says. “We would really be missing out—and our commu-nity would really be missing out—if we didn’t grab a hold of those young women. It’s really a great organization to develop women into better volunteers and better board members. A lot of our women walk in the door with all those skills, and they are ready to be connected to something that is bigger and can make a bigger impact.”

Greek Philanthropy Part of the reason for that preparedness may begin in the college years. Many young peo-ple first get exposed to long-term philanthropy in college, especially if they are part of the Greek system. All nationally affiliated fraternities and sororities align with nonprofit organizations, hosting events to raise funds and awareness for local and national chapters of their cause. Although many former Greek members stay involved in their philanthropy after gradua-tion, historically black sororities and fraternities tend to stay connected the most, because they offer more structured chapter for graduates. LaKeysha Isaac joined Alpha Kappa Alpha her freshman year at Millsaps College. Now, as president of the local AKA graduate chapter, she is able to connect with her sorority sisters

through philanthropy. She says even though it can be hard to balance work and giving, it’s im-portant to start somewhere. “I always encourage our younger members who are just starting out

to choose a project that speaks to them, some-thing they have a great interest in and that they are willing to put time and effort toward while they are also building their careers,” she says. “Our younger members may not have time to do six or seven different projects over the course of the year, but they can do that one thing that speaks to them, whether its mentoring young la-

dies, collecting donations for the needy, feeding the homeless—whatever it may be. Pursuing that project lets them start out and grow their participation from there.” The national Alpha Kappa Alpha organiza-tion sets targets every four years that both the undergraduate and graduate chapters will focus on. Currently, the group is working on issues including health, economic security, and arts and education. Isaac, a lawyer, also found a way to combine her profession with her passion for giving. One of the signature projects her chapter does each year is an estate-planning workshop, where AKA partner with lawyers to provide free estate planning and services including wills, powers of attorney and health-care directives. “We feel we’re doing a great service to the com-munity to provide that to people who may not be able to afford an attorney,” Isaac says Other sororities that have active graduate chapters in town include Delta Sigma Theta, Zeta Phi Beta and Sigma Gamma Rho. On the men’s side, groups such as Alpha Phi Alpha and Omega Psi Phi are active in the metro. George Chuck Patterson goes beyond his fraternity to raise awareness about blood diseases each year in the Mississippi Greek Weekend, a fundraiser open to any Greek organization in the area. Regardless of age, working together is key, Isaac says. “I personally enjoy giving back through organized groups. I may not have 50 hours to generate to a project in a few weeks, but combined with other people, together we can get things done through the power of many,” she says.

Young and Generous

(From left) Danielle Correro, Margaret Cupples, Charlotte Seals, Lindsay Buford and Holly Lange make a difference in the metro through Junior League of Jackson.

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from page 31

For more information, or to volunteer, call the Crisis Line offi ce: 601-713-4099 or go to www.contactthecrisisline.org.

CONTACT® the Crisis LineWe Listen in More Ways than One

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Since 1971, CONTACT volunteers have answered the crisis line 24/7. We are an interfaith ministry of LISTENING and AVAILABILITY – nonjudgmental, confi dential, anonymous. If you are in crisis (any kind of crisis) we fi rst listen, and then help you to explore options, and provide information and referrals when needed.

If you’re in crisis and aren’t comfortable talking on the phone, visit www.Im-In-Crisis.org for a live, real-time chat with a trained Chat Specialist. It’s ONLINE emotional support, a safe place to fi nd support for any issue you may be facing – relationship problems, suicidal thoughts, domestic violence, job loss, grief, depression, loneliness or ??. It’s confi dential, secure, and anonymous – a way of reaching out for help when you don’t know where else to turn.

Trained volunteers make daily calls to elderly or disabled persons who live alone.

The Reassurance calls:• Check on the client’s well-being. • Affi rm that someone cares about them, by sharing a few minutes of friendly conversation. • Provide emergency follow-up if needed.

GIVE BACK


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Strengthening the mind, body and spirit of the special needs rider.


6 01. 8 5 3 . 6 0 0 0 G O S A I N T S . O R G

THERE’S NO QUESTION that an outstanding school begins with outstanding academics.

But a truly outstanding school is anything but textbook.

It’s teachers dedicated to making learning an adventure.

It’s the excitement of discovering new ideas, new skills, and new possibilities every day.

It’s laying the foundation for a life fi lled with genuine meaning and purpose.

It’s a close-knit group of friends right there beside you, sharing every new experience.

It’s an extended family of students, teachers, and parents who come from many different backgrounds, but form a common bond with one another.

Join us, and fi nd out how much more a school can be.

Find your community.

Find your St. Andrew’s.

THE #18 PRIVATE SCHOOL IN AMERICA

6 01. 8 5 3 . 6 0 0 0 G O S A I N T S . O R G

THERE’S NO QUESTION that an outstanding school begins with outstanding academics.

But a truly outstanding school truly outstanding school trulyis anything but textbook.

It’s teachers dedicated to making learning an adventure.

It’s the excitement of discovering new ideas, new skills, and new possibilities every day.

It’s laying the foundation for a life fi lled with genuine meaning and purpose.

It’s a close-knit group of friends right there beside you, sharing every new experience.

It’s an extended family of students, teachers, and parents who come from many different backgrounds, but form a common bond with one another.

Join us, and fi nd out how much more a school can be.

Find your community.

Find your St. Andrew’s. your St. Andrew’s. your

THE #18 PRIVATE SCHOOL IN AMERICA

WINTER 2013

Menu Guide (pages 35-49) is a paid advertising section.

904 Pizza pg. 43Aladdin pg. 46Bravo pg. 38Broad Street pg. 38Burgers & Blues pg. 46Cerami’s pg. 40Cherokee Inn pg. 45Cool Al’s pg. 45Crazy Ninja pg. 43Eslava’s pg. 45

Fenian’s pg. 47Fusion pg. 43Hal & Mal’s pg. 48Haute Pig pg. 41Hickory Pit pg. 41Iron Horse Grill pg. 48Martin’s Restaurant & Bar pg. 39Mellow Mushroom pg. 49Ole Tavern pg. 49Parlor Market pg. 42

Pizza Shack pg. 42The Islander pg. 47The Penguin pg. 44Ruchi India pg. 45Sal & Mookie’s pg. 38Steve’s Deli pg. 44Underground 119 pg. 36Vasilios pg. 44Walker’s pg. 37Wing Stop pg. 45

In This Issue:

JacksonJacksonMenu Guide

M36 November - December 2013 // The City’s Business and Lifestyle Magazine jxnmenus.com

A generous pour, a hearty plate and an honest tune.

Opens at 4pm on Tuesday-Friday & 6pm on Saturday

Entertainment starts at 8pm Tuesday -Thursday & 9pm Friday-Saturday

119 South President Street, Jackson, Mississippi601.352.2322 www.underground119.com

APPETIZERS

PECAN-PESTO PIMENTO CHEESE – 6 Sharp and mild cheddar mixed with house-made basil-pecan pesto and served with house-made pita chips.BUTTERBEAN HUMMUS - 8Locally sourced butterbeans puréed with garlic, lemon juice and hint of cilantro and served with house-made pita chips.PORTOBELLO FRIES – 8 Lightly breaded and thick sliced Portobello mushrooms, fl ash fried and served with our spicy Creole comeback sauce.BEER-BATTERED ONION RINGS - 8Hand-cut Mississippi sweet onions in a beer batter made with Mississippi-brewed Southern Pecan by Lazy Magnolia Brewery and deep fried to golden brown.PAN-SEARED CRABCAKES – 12Mississippi-style crabcakes made with gulf crabmeat served with comeback dressing.CRAWFISH PIE – 10Flaky, fried pastry fi lled with Louisiana crawfi sh tails and topped with a crawfi sh cream sauce. QUESADILLAS – 13 Crabmeat, ribeye steak, or sautéed vegetables with red and yellow peppers and pepper jack cheese. Served with, crème fraiche and Creole comeback.

SOUPS AND SALADS

GUMBOOur signature Country Pleasing sausage and chicken gumbo thickened with a classic amber roux. APPLE PECAN SALAD - 9Fresh, seasonal greens with apples, pecans, red onions tossed in a maple vinaigrette dressing.SMOKED PULLED PORK SALAD - 14 Fresh greens topped with cheese, tomatoes, red onions and hickory smoked pork with your choice of dressing. Fried or grilled chicken available upon request.

ENTRÉES

SHRIMP AND GRITS – 20 Fresh Gulf shrimp sautéed with Cajun seasonings served over cheesy Delta Grind grits with a Southern pecan butter sauce.ROSEMARY CHICKEN BREAST - 16Roasted chicken breast marinated in rosemary, roasted garlic and citrus. Served with sautéed seasonal vegetables and sweet potato hash.

MISSISSIPPI CATFISH – 17Delta Pride Mississippi catfi sh served with goat cheese hushpuppies, traditional cole slaw and your choice of side. Available fried or blackened.CRAWFISH AND CRAB PENNE – 20 Gulf coast shrimp, Louisiana crawfi sh and penne pasta tossed in a Creole cream sauce.CHICKEN TENDERS - 16Juicy chicken tenders, grilled or fried, with your choice of house cut regular or sweet potato fries or onion rings. Served with house-made ranch.CRABCAKES – 18Mississippi-style crabcakes made with lump crabmeat served with comeback dressing. Served with your choice of side item.

PO-BOYS AND BURGERS

119 BURGER – 15 A hand-formed 11 oz. beef patty char-grilled and served on a sweet onion bun with your choice of pepper-jack, cheddar, Colby, mozzarella, goat, or pimento cheese dressed with lettuce, tomato, onion and pickles. Served with your choice of side.VEGETARIAN PORTOBELLO BURGER – 10 A hearty Portobello mushroom marinated in a balsamic vinaigrette chargrilled and served on a sweet onion roll with your choice of side.CATFISH PO-BOY – 12 Golden brown Delta Pride catfi sh on top of grilled French bread and “dressed” with lettuce tomato and onion. Served with comeback dressing and fries, sweet potato fries or onion rings. SHRIMP PO-BOY – 12 Gulf shrimp fried to a golden brown and piled high on grilled French bread and “dressed” with lettuce, tomato, onion and pickles and served with a side of house-made tarter sauce and your choice of side.PULLED PORK SANDWICH – 12 Pulled slow, hickory smoked pork served on a sweet onion bun and dressed with house-made cole slaw and served with your choice of side.

SIDES

French Fries, Sweet Potato Fries, Beer-Battered Onion Rings, House-made Pita Chips, sautéed vegetables

*Thoroughly cooking foods of animal origin such as beef, eggs, lamb, pork, poultry or shellfi sh reduces the risk of food-borne illness. Individuals with certain health conditions may be at higher risk if foods are consumed raw or undercooked.

M37 Jackson Menu Guide

Redfi sh 463 with sauteed crabmeat, garlic mash, thin beans and a charred tomato-lemon butterGrilled Jumbo Shrimp with spicy cheese grits, braised greens and fi eld peas, roasted red pepper relish, and

potlikker jusApricot-Teriyaki Glazed Grilled Salmon on sesame spinach, with shiitake mushrooms and soy lemon butterPan Roasted Jumbo Sea Scallops on carbonara cous cous in a tomato-parmesan broth with a sweet pea, aspara-gus, and grape tomato saladThe “Original” Honey-Rosemary Fried Chicken all natural chicken breast in a Mississippi honey-rosemary with garlic mash and thin beansPrime Flank Steak spice crusted and sliced with toasted garlic, spinach, Manchego shoestring fries and a chimichurri sauce8 oz. Filet wood-grilled Hereford beef fi let with bacon-

cheddar mash, fresh asparagus and crispy onions

Southern-style plate lunch on weekdaysreservations welcomebar open all day

LunchMONDAY - SATURDAY, 11:00 - 2:00 PM

DinnerMONDAY - SATURDAY, 5:30PM - UNTIL

121A COLONY CROSSING - MADISON, MS601.707.7684 - LOCAL463.COM

Walker’s Drive-In and Local 463 are owned and operated by Derek & Jennifer Emerson.

TRIP ADVISOR’S #1 RESTAURANT IN JACKSON

DRIVE-IN3016 NORTH STATE STREET - FONDREN ARTS DISTRICT601.982.2633 - WALKERSDRIVEIN.COM

Artist Series: Tony Difatta

WOOD GRILLED 12oz WAGYU HANGER STEAKTRUFFLE FRIES, BRUSSELS SPROUTS & CELERY ROOT SALAD, RED WINE SAUCE

MISO-MARINATED SEABASS FORBIDDEN BLACK RICE, DAIKON & CARROT SLAW, COCONUT-CUR-RY BROTH

PAN ROASTED GULF GROUPER BLACK LENTILS, VINE VEGGIE SALAD, RED PEPPER COULIS

EVERYTHING CRUSTED #1 TUNA SPICY CHEESE GRITS, CHIPOTLE GLAZE, TO-MATO RELISH

PAN SEARED JUMBO “DRY-PACKED” SEA SCALLOPS SHRIMP & FETA RISOTTO, CORN SALSA, CHARRED TOMATO LEMON BUTTER

SAUTEED GULF SHRIMP ARUGULA-PESTORISOTTO, PAN ROASTED HEIRLOOM TOMATO, PARMESAN BROTH, SMOKED TOMATO AOILI

CRISPY POULET ROUGE RED CHICKEN-SEMI BONELESS, ROSEMARY ROASTED POTATOES, THIN BEANS, SPICY THYME JUS

REDFISH ANNA WITH LUMP CRAB MEAT GARLIC MASH, THIN BEANS, CHARRED TOMATO LEMON BUTTER

Dinner Reservations Welcome. Private Dining & Catering Services Available.Walkers Also Serves Lunch Monday Through Friday.

SELECTED ENTREESMonday - Saturday, 5:30pm - Until

Selected EntreesTRIP ADVISOR’S #1 RESTAURANT IN MADISON


PASTA & SEAFOODBEEF, PORK, VEAL

WOOD-FIRED PIZZASALADS & ANTIPASTOFULL BAR & LOUNGE

#1 WINE LISTI-55 N @ Northside Dr (E)

upper level

Tues - Sat 11AM - 10PM(close at 9PM Sundays)

NEW YORK PIZZASPASTA & PANINISSUBS & BURGERSSOUPS & SALADS

ICE CREAMPIE LOUNGE BAR

565 Taylor Streetin the

Tues - Thurs 11AM - 9:30PMFri - Sat 11AM - 10PM, Sun 11AM - 9PM

TRUE BAKERYBEST BREAKFAST

SANDWICHES & SALADSQUICHES & SOUPS

PASTRIES & DESSERTSCOFFEE & WI-FI

I-55 N @ Northside Dr (W)downstairs at

Mon - Sat 7AM - 8PMSun 7AM - 3PM


Neverfrozen,freshcut&bu2ermilkba2ered

ServedwithhomemadeComeback

Alreadysauced,ranchorbluecheese&celery

Freshspinach,creamy,cheesy&servedwithhomemadetor@llachips

Servedwithfreshpico‐de‐gallo,sourcream&Jalapenopeppers

ServedwithMarinarasauce

Selectany3appe@zers

Addgrilledmushrooms$1

Servedwithgrilledonions&gravy

Servedwithgrilledonions

Servedwithtartarorcocktailsauce

Servedwithtartarorcocktailsauce

ServedwithHoneyMustard,Ranch,CombackorBlueCheese

Withwhiteorbrowngravy

Mixedgreens,tomato,onion,ham,cheese,bacon,pepper,grilledchickenbreast

Mixedgreens,tomato,cheese,bacon,pepperoncinipepperAddGrilledorFriedChickenforanextra$3

Mixedgreens,homemadeChili,cheese,pico‐de‐gallo,sourcream&Jalapenopeppers

Mixedgreens,tomato,cheese,bacon&pep‐peroncinipepper

Mayo,mustard,ketchup,le2uce,tomato,dillpickles&onion

Cheese,peppers&onions&aujus

Le2uce,tomato,pickle&cocktail/tartarsauce

Le2uce,tomato,pickle&cocktail/tartarsauce

Classicfavoritebacon,le2uce&tomato

Mustard,relish,onions(chilicheese–add$1)

Onajalapenobunw/smokedham,chicken,applewoodsmokedbacon,Cheddar&MontereyJackcheese&oursignaturesauce!

Servedwithmayo,le2uce,tomato&dillpickle

Cookedtoperfec@on!

Chili&cheese‐CheddarCheeseSmokedbacon‐GrilledmushroomsGrilledOnions‐Jalapenopeppers

...Thatareworthit!

Allpricesincludedrinkandtax.


Appetizers, Zuppa& InsalataBruschetta - Diced tomatoes and basil with a

slice of buffalo mozzarella on toasted bread. Calamari - Slices of calamari fried and served

with marinara sauce Antipasto - Provolone cheese, Italian meats, and

variety of vegetables on a bed of lettuce sur-rounding a cup of creamy Italian dressing.

New Orleans BBQ Shrimp - Eight fresh gulf shrimp in a worchershire and butter sauce.

Cerami’s Stuffed Mushrooms - Four large mushrooms stuffed with our tasty melt-in your-mouth fi lling ~ topped with our chefs basil cream sauce.

Fried Mozzerella - Italian mozzerella cheese breaded in italian breadcrumbs and fried golden brown served with side of marinara

Salad Wagon - Crisp mixed greens, fresh gorgonzola cheese, marinated onions, olive salad and creamy Italian or Italian Vinaigrette dressing.

Caesar Salad - Romaine mixed greens tossed inparmesan cheese and homemade Caesar dress-ing. Add Chicken or Shrimp

Soup of the Day - Chef ’s ChoiceSoup and Salad - Cup of soup of the day and

salad wagon

PastasBaked Lasagna - Heavenly layers of pasta, beef, cheeses and spices.Pasta Primavera - Sauteed seasonal vegetables

served over linguini pastaEggplant Parmigiano - Fresh breaded Eggplant

served with Linguini pasta, topped with Cerami’s tomato sauce and mozzarella cheese.

Cannelloni Florentine - Cheese, beef, and spinach stuffed in two homemade pasta crepes topped with alfredo sauce. One of our special-ties!!!

Manicotti - Two homemade pasta crepes stuffed with blend of cheeses and spices topped with Cerami’s tomato meat sauce.

Tortellini Alfredo - Spinach tortellini covered with creamy alfredo sauce.

Linguini with Garlic and butterAngel Hair and PestoAdd variety to your dish:

Four Shrimp, Link of Italian Sausage,Chicken or MeatballsSubstitute pasta for seasonal veggies

Carne & Pollo(meat & poultry)AJ’s Spaghetti & Meatballs - Classic Spaghetti

pasta with Cerami’s homemade meatballs 8 oz Filet with Pasta and Vegetables - Classic

fi let cooked to order with seasonal vegetables.Veal Parmigiano - Breaded veal topped with mozza-

rella and Cerami’s tomato sauce over linguini pastaVeal Picatta - Breaded veal with a lemon &

garlic butter sauce with capers and mushrooms with a side of angel hair pasta

Chicken Parmigiano - Breaded chicken topped with mozzarella and Cerami’s tomato sauce over linguini pasta

Chicken Picatta - Breaded chicken with a lemon & garlic butter sauce with capers and mush-rooms with a side of angel hair pasta

Chicken Alfredo - Breaded chicken on the side of linguini pasta and our creamy alfredo sauce.

Pesce (seafood)Linguini with Clam Sauce - Lots of open

shell clams on top of linguini topped with a butter clam sauce and parmesan cheese. That’s Amore!!!

Shrimp Scampi - Succulent fresh shrimp sautéed in a garlic butter sauce served over linguini pasta

Shrimp or Calamari Diablo - Fresh Shrimp or calamari with a spicy tomato sauce on linguini pasta.

Parmesan Crusted Tilapia - Fresh breaded Tilapia served with angel hair pasta topped with capers, mushrooms and a lemon & garlic butter sauce.

Shrimp Cerami - Fresh shrimp sautéed in white wine cream sauce topped with capers,

artichoke hearts, and mushrooms on top of angel hair pasta.

Cajun Pasta - Blackened tilapia & crawfi sh in acajun cream sauce on top of angel hair pasta.

DessertsTiramisu - Layers of imported mascarpone

cheese and lady fi nger trifl e delicately soaked in espresso with a hint of liqueur.

Italian Canoli - Italian pastry shell stuffed with sweet cheese fi lling and miniature chocolate chips

Spumoni - Three Flavors of creamy ice cream: Cherry, Pistachio, and Chocolate

Crème Brulee Cheesecake - Creamy vanilla cus-tard cheesecake topped with a delicious caramel crust topping.

Italian Cream Cake - Homemade - moist cream cake with pecans and coconut. Finished with a decadent airy icing mixed with more pecans.

Serenity’s Chocolate, Vanilla or StrawberryIce Cream

5417 Lakeland Drive ~ 601-919-2829 ~ Flowood, MS 39232

shell clams on top of linguini topped with a butter clam sauce and parmesan cheese. That’s

- Succulent fresh shrimp sautéed in a garlic butter sauce served over linguini pasta

- Fresh Shrimp or calamari with a spicy tomato sauce on linguini

- Fresh breaded Tilapia served with angel hair pasta topped with capers, mushrooms and a lemon & garlic butter sauce.

Happy Hour

We also accommodate... Corporatemeetings...Birthdays...Rehearsal

dinners...Catering, and much more.

www.ceramis.net

Lunch Hours: Fri. & Sun. | 11am-2pm

Dinner Hours: Tues. - Sat. | 5pm-9pm

*Menu Subject to Change.

Authentic Italia

5:00 pm - 6:30 pm


SandwichesBBQ Chicken (chopped w/ slaw relish)

..................................................... 4.95

BBQ Pork (chopped w/ slaw relish)

..................................................... 4.95

BBQ Beef (chopped w/ slaw relish)

..................................................... 5.25

Smoked Ham (lettuce, tomato & mayo)

..................................................... 5.75

with cheese ................................ 6.95

Smoked Turkey (lettuce, tomato & mayo)

..................................................... 5.75

with cheese ................................ 6.95

Hamburger ............................. 4.35

(lettuce, tomato, mayo, mustard,

pickles & onion) with cheese ....... 5.50

Double Hamburger ............... 5.45

with cheese ................................. 7.25

Po-Boys your choice of Pork, Chicken,

Beef, Ham or Turkey (lettuce, tomato,

mayo & Ruffl es) ........................... 9.50

with cheese ............................... 10.75

Grilled Cheese ........................ 3.75

extra cheese ................................ 1.25

Special Sandwich Platter ...... 8.55

(BBQ Chicken, Pork, Beef, Ham,

Hamburger, or Turkey Sandwiches.

Choice of two fi xins: garden salad, slaw, tater salad, home fries, sweet potato

fries, onion rings or baked beans)

BBQ PlatesChoice of 2 of our delicious fi xins: garden salad, slaw, tater salad, home fries or baked beans and Texas toast!

BBQ Pork (chopped) ............. 11.75

BBQ Beef (chopped) .............. 12.25

Pork Ribs (wet or dry)

1/2 slab ..................................... 14.95

whole slab ................................ 25.95

BBQ Chicken (1/2 cluck) .......... 11.95

Combination (1/2 cluck, 1/2 slab) .

.................................................. 22.75

Extra FixinsGarlic Bread ............................. .85

Brunswick Stew w/ homemade cornbread: 1/2 pint - 4.95, pint - 8.25,

1/2 gallon - 26.40, gallon - 49.50

Assorted Potato Chips ........... .95

Onion Rings ............................ 3.55

Fries (fresh cut taters) ................. 3.25

Regular or Sweet Potato

Small Garden Salad .............. 3.85

(Come Back, Ranch, or Raspberry

Vinaigrette)

Chef Salad ............................. 10.75

(topped with cheddar and swiss

cheese, boiled egg, smoked chicken or

smoked ham & turkey, with a choice

of Come Back, Ranch or Raspberry

Vinaigrette)

Tater Salad, Cole Slaw, Baked Beans, BBQ Sauce: single - 2.25,

1/2 pint - 2.95, pint - 4.59,

1/2 gallon - 16.80, gallon - 29.95

Homemade PiesLemon or Pecan ..................... 4.35

Hershey Bar ............................ 4.95

Carrot Cake ............................. 4.50

Coconut Cake .......................... 4.95

We also sell Whole Pies!

Party PacksServes 10 Adults .................. 44.95

(2lb. pork or beef or 2 whole

chickens; 2 pints beans, 2 pints slaw

& 6 slices of Texas toast or 10 buns)

1/2 Party Pack ....................... 23.75

Rib Party Pack (serves 4) ....... 52.15

(2 slabs ribs, 1 pint beans, 1 pint slaw, 1

pint potato salad, 4 slices of Texas toast)

We sell BBQ Pork, Beef, Ribs, Chicken, Ham & Turkey by the pound.

Ask About Our Catering!

Jackson’s Best BBQJFP’s Best of Jackson

2003 • 2006 • 2008 • 2009 • 2010 • 2011 • 2012

(a very high-class pig stand)

1856 Main St. • Madison601.853.8538

BBQ Plates(All plates are served with your choice of two

of our delicious sides: garden salad, slaw, potato

salad, American fries, baked beans or Brunswick

stew, cool months only, and Texas toast)

BBQ pork shoulder (smoked with

hickory wood for 12 hours, then

pulled and lightly chopped)

BBQ beef brisket (smoked with

hickory wood for 12 hours, then

pulled and lightly chopped)

St. Louis style ribs (slow smoked

with hickory wood and hand rubbed

with our dry rub or served wet when

basted with our mild bbq sauce)

Half slabWhole slab (enough for two

people and served with your

choice of four of our sides)

Half smoked chicken (served dry

or wet when basted with our mild

bbq sauce)

Queenie’s half chicken (smoked

and hand rubbed with our dry rub)

BBQ chicken (pulled off the bone

of our smoked chicken and lightly

chopped)

Combination plate (served with

1/2 chicken of your choice and 1/2

slab of ribs, wet or dry and four

sides of your choice; enough for

two)

Special Sandwich PlatterChoice of smoked chicken, pork,

beef, ham, turkey or hamburger

and two of our sides

SaladsCHEF Salad, mixed greens, tomato,

egg, swiss cheese, cheddar cheese,

and your choice of ham and turkey,

smoked chicken, pork, or beef w/

your choice of dressing (ranch,

comeback, blue cheese, honey

mustard, raspberry vinegarette, or

oil & vinegar)

Small CHEF

Po-BoysPo-Boy Choice of pork, beef,

chicken, ham, or turkey and one of

our sides* (Dressed with lettuce,

tomato and mayo)

Club Po-Boy Smoked ham and

turkey grilled with melted cheddar

and swiss cheese and choice of one

of our sides (dressed with lettuce,

tomato and our special comeback

dressing)

Sausage Po-Boy Smoked pork

susage dressed with grilled onions,

bell peppers and mustard, and one

of our sides*

Here’s the Beef Po-Boy Smoked

beef brisket, sliced thin, piled high

and topped with melted swiss

cheese and caramelized onions,

then dressed with lettuce, tomato,

and sweet mustard; includes

choice of one of our sides

Add your choice of cheese

to any Po-Boy

Sandwiches(All sandwiches may be served on a regular bun,

wheat bun, rye bread or Texas toast)

Your choice of cheese, American, Swiss or

cheddar may be added to any sandwich

Smoked chicken (pulled and lightly

chopped then topped with slaw

relish)

Smoked pork shoulder (pulled and

lightly chopped then topped with

slaw relish)

Smoked beef brisket (pulled and

lightly chopped then topped with

slaw relish)

Smoked ham (grilled and served

with lettuce, tomato &mayo)

Smoked turkey breast (grilled and

served with lettuce, tomato and

mayo)

Loaded hamburger (served with

lettuce, tomato, pickles, grilled

onions, mayo and mustard)

Loaded double hamburger (served

w/ lettuce, tomato, pickles, grilled

onions, mayo and mustard)

Grilled cheese (your choice of

cheeses)

GINNY PIG, our signature

sandwich (smoked ham grilled

with Swiss and cheddar cheeses

and served on grilled garlic toast

with lettuce, tomato and our

special comeback dressing)

The ultimate club sandwich,

(smoked ham and turkey grilled

with swiss and cheddar cheeses

on garlic toast and served with

lettuce, tomato and our special

comeback dressing)

Dessert(All of our desserts are prepared right here in

our kitchen)

Our famous Hershey Bar pieLemon piePecan pie

Heated and served a la mode

Coconut cakeCarrot cake

Heated and served a la mode


Voted Best Pizza2009-2012

Best of Jackson

BELHAVEN: 925 East Forti! cation Street(In the former FabraCare Building, between Kats & Fenian’s)

NORTH JACKSON: 5046 Parkway Drive • Colonial Mart Shopping Center(behind Great Harvest Bread Company o! Old Canton Road)

Belhaven Location: 601-352-2001North Jackson Location: 601-957-1975

SPECIALTY PIZZASChicken Curry DelightDouble CheeseburgerCajun JoeTurkey ClubSupremeCarnivoreVeggie DeluxeHawaiianBBQ Pork or ChickenShrimp, Spinach or Chicken AlfredoChicken FajitaThree CheeseThai ChickenThe GreekMexican FiestaMargaritaChicken Cordon BleuAndy’s Bu! alo Ranch Chicken

SUBSItalian SubmarinePhilly Cheese SteakMeatballRoast Beef DipItalian Sausage

ON A BUNJoe’s Sloppy JoeBBQ Pulled Pork or ChickenBu! alo Ranch Chicken

DELI SANDWICHESSmoked TurkeyTurkey ClubRoast BeefHamVegetarianUltimateChicken SaladBLT

BUFFALO WINGSFlavors: Southwest Garlic Ranch, Garlic Parmesan,

Lemon Pepper, Traditional BBQ, Citrus Chipotle, Honey Mustard, BBQ, Traditional Hot, Fire Starter, Teriyaki, & Spicy Thai

SALADSAsian Chicken SaladChefAntipastoGardenCaesarChicken CaesarChicken Salad

SIDESBread Sticks • Cheese Sticks • Side Salad

HAPPYHOUR

4 ! 6 PM

Look For

New Menu Items

Lunch. Dinner...

115 W. Capitol St ! Jackson, MS 39201

601.360.0090

[email protected]

www.parlormarket.com

!SMALL PLATES !

OYSTERS GULF/PREMIUM soy mignonette/cocktail/seasonal sorbet

OYSTER ROCKEFELLER creamed greens/pork belly/parmesan

RAINBOW ROLL cured salmon/tuna/butternut squash/kale/rice cracklings

CIOPPINO Lucky Town tomato broth/clams/claws/gulf shrimp/rabbit

house papperdelle

GULF SEAFOOD BEIGNETS deep south “tom kha gai”

DUCK LIVER PATEjalapeño creamed honey/grit crackers/tomato+caper salad

DUCK SAUSAGEdelta grind grits/muscadine jus/kale/duck cracklings

GENERAL THO’S PORK CHEEKSsesame+scallion grits/local green kimchi/pimento cheese wontons

CHICKEN LIVERSwatermelon bbq/pimento cheese/compressed fruit

CHARCUTERIEhouse cured meats/preserved vegetables/seasonal mustard

+ cheese


Bento BoxesAll Bento Boxes Served with Soup, Salad, Spring Roll, Dumpling, and Fried Rice. Your choice of Chicken, Steak or Shrimp

Rockin’ Raw Sushi AvailableNigiri: Fish on RiceSashimi: Cuts of Fresh Fish without Rice

Sushi Platters AvailableServed with Miso Soup & Ginger Salad. Chef Choice of Nigiri & Sashimi.

2560 Lakeland Dr. • Flowood601.420.4058

2560 Lakeland Dr. • Flowood

ChickenScallopsN.Y Strip SteakSalmonFilet Mignon

LobsterShrimpVeggiesShare Plate

HibachiServed with Fried Rice, Soup, Salad,Noodles & Vegetables

Sushi Rolls

Hall of Fame

Crazy Ninja RollHard Rock Roll6 String Ninja RollNarley RollLive to ROCKWild ThangFire & Desire RollThriller RollGood Times RollDrum and Snare Roll

Legendary

Tuna, Salmon, or Yellowtail Roll(available in Spicy & Spicy Crunchy)Spicy Crawfi sh RollPhilly RollShrimp Tempura RollCucumber RollAvocado RollRainbow RollVeggie Roll

Some Of Our Most Rocking

Japanese, Chinese & Asian Inspired Dishes!

Rock-N-Roll Sushi & HibachiJapanese & Thai

Cuisine

Lunch Specials Starting At $5.99

AppetizersSpring Rolls • Chicken Wings

Satay • Egg RollsSpring Rolls • Edamame

SoupsMiso • Chicken Broth

Thai Noodle Soup

SaladsSeafood Mixed Salad

Seaweed Salad • Thai Salad

Entrees•Sushi

•Thai Curries Curries •Hibacchi

(Steak, Chicken, Vegetable)•Tempura Udon•Thai Fried Rice

•Vegetable Tempura

1002 Treetop Blvd. Flowood, MSbehind the Applebee’s on Lakeland

601.664.7588www.fusionjapanesethaicuisine.com

Lunch SpecialsMon - Sat11 am - 2 pm

1/2 CHEESE OR

PEPPERONI+ side salad $7.50

1/2 DAILY

SPECIAL+ side salad

$8.75

DailySpecialsMonday : MillsapsTuesday : The 904Wednesday : BBQ ChickenThursday : PopeyeFriday : MeatballSaturday : Surprise

Real Food Tastes Good

The Pizzas

PEPPERONI $11tomato sauce, cheese blend, pepperoni, basil

CHEESE $10tomato sauce,

cheese blend, basil

MARGHERITA $13tomato sauce,

fresh mozz, basil, roasted tomatoes

BBQ CHICKEN $16honey bbq sauce, cilantro, chicken, caramelizedonions, bacon, jalapeños

POPEYE $15white sauce, spinach, chicken, roasted garlic

THE BELHAVEN $16creamy pesto, chicken, artichoke hearts, asparagus

MILLSAPS $13tomato sauce,

garlic, roasted tomatoes, spinach

THE 904 $15white sauce, spinach, roasted garlic, Italian sausage,pepperoni

MEATBALL $15

tomato & white sauce, basil, sliced meatballs

Build Your Own

($10 CHEESE PLUS...)

FRESH HERBS

basilcilantroparsley

SAUCES

honey bbqtomato - lightly seasoned with a kickwhite - spiced bechamelcreamy pesto

$1 TOPPINGS

caramelizedonionsred onionsmushroomsroasted garlicpepperoniblack olivesspinachjalapeños

$2 TOPPINGS

red bell pepperasparagusroasted tomatoesartichoke heartsItalian sausagebaconfresh mozzextra cheese

$3 TOPPINGS

chickenmeatballs

904B E. Fortifi cation Str.Located Inside Basil’s

904 in Belhaven

601.352.2002 glennfoods.com

Monday - Thursday11 am - 9 pm

Friday & Saturday11 am - 10 pm


HOLIDAYCATERING

Sliced All-NaturalOven Roasted Turkey Breast

orApplewood-Smoked Ham

orGarlic Herb & Olive Oil Roasted

Chicken Breastor

Seitan Turkeywith

Focaccia & Cornbread Dressing with Gravy

Pan Roasted Brussels SproutsYeast Rolls

$18 per/person

Bread Pudding with Praline Bourbon Sauce

$30 for 18 servings

Pecan Pie Tart

$25 for 8 servings

Sweet Potato Pecan CookiesDouble Chocolate Espresso

Cookies

$12 per dozen

Thanksgiving OrdersPlaced by Friday, November 22nd

Christmas OrdersPlaced by Friday, December 20th

125 S. Congress St. | Capital TowersT:601-969-1119 F: 601-969-7058

200 S. Lamar St. | City Centre NorthT: 601-714-5683 F: 601-714-6989

[email protected]

[email protected]

VASILIOSAUTHENTIC GREEK DINING

• Fresh Seafood Daily• Gyros, Greek Salads,

And Appetizers• Daily Lunch Specials

CARRYOUT AVAILABLE

MON-FRI 11A-2P,5-10P SAT 5-10P

828 HWY 51, MADISON • 601.853.0028

Children’s Menu and Homemade Desserts available • Extensive Wine and Beer List

Shrimp Wrap 9.95

Tilapia Wrap 9.95Souvlaki 5.50

Gyro 5.50

Chicken Gyro 5.50

Veggie Gyro 5.50

Chicken Breast 5.50

Greek Burger 5.50

Hamburger 4.25

Sandwiches

Seafood Platter: Choice of Redfish or Tilapia. Includes Shrimp, Scallops, and Crabmeat 26.95

Redfish 17.95With Shrimp or Scallops or Crabmeat 21.95

Blackfish 17.95With Shrimp or Scallops or Crabmeat 21.95

Scallops with Shrimp 19.95

Scallops 18.95

Tilapia 15.95With Shrimp or Scallops or Crabmeat 19.95

Shrimp 17.95Thalassino: Sauteed

Shrimp, Scallops, and Crabmeat in White Wine Lemon Butter Sauce served over Rice pilaf. Served with Salad only. 15.95

Fresh Seafood

Large Greek Salad 6.50

Small Greek Salad 4.50

Salads

Greek Appetizer Plate 15.95

Kalamari 6.95

Keftethakia: Cocktail Meatballs 6.50

Dolmathakia: Meatless stuffed Grape Leaves (5) 6.50

Humus with Pita 6.50

Spanakopetakia: Spinach and Cheese wrapped in Phyllo (5) 6.50

Tzatziki with Pita 6.50

Vasilio’s Cheese Bread 5.00

Pita Bread with Grilled Feta 5.00

Homemade Appetizers

Gyro Plate 11.50

Chicken Gyro Plate 11.50

Soutsoukaki Plate 11.50

Ribeye Steak 17.95Add Shrimp, Scallops, or Crabmeat 24.95

Souvlaki Plate 11.50

Plate Entrees


COMBO MEALSWing Combo Meals are sauced and tossed and served up with Specialty Dip, Fries, and Beverage.

REGULAR WINGS10 PIECE (1 fl avor)...........$8.99

BONELESS STRIPS3 PIECE (1 fl avor)..............$6.995 PIECE (1 fl avor)..............$8.99

INDIVIDUAL WINGSREGULAR & BONELESS10 PIECE (up to 2 fl avors)....................................................$6.5920 PIECE (up to 2 fl avors)...................................................$12.9935 PIECE (up to 3 fl avors)...................................................$21.9950 PIECE (up to 4 fl avors)..................................................$29.9975 PIECE (up to 4 fl avors)..................................................$44.99100 PIECE (up to 4 fl avors)..................................................$59.49

BONELESS STRIPS4 PIECE (1 fl avor)..............$4.997 PIECE (2 fl avors)...........$7.9916 PIECE (2 fl avors).......$18.5924 PIECE (3 fl avors).....$26.5932 PIECE (3 fl avors).....$33.59

WING FLAVORSATOMIC, CAJUN, ORIGINAL HOT, MILD, TERIYAKI, HICKORY SMOKED BBQ, LEMON PEPER, GARLIC PARMESAN, HAWAIIAN

Sauced and Tossed in your favorite fl avor!

ICE COLD BEVERAGESICED TEA/SODA

20 oz. $1.69 32 oz. $1.99BEER

Domestic $2.75 Import $3.00

FAMILY PACKSComplete meals for large orders. Packs the perfect size to feed family, small gatherings and large parties.

REGULAR WINGS35 PIECE (Up to 3 fl avors) ...................................$25.99Includes: 35 Wings, Large Fresh Cut Seasoned Fries, 2 Regular Specialty Dips, 1 Order Crisp Veggie Sticks. Serves 3-5

50 PIECE (Up to 4 fl avors)....................................$37.99Includes: 50 Wings, Large Fresh Cut Seasoned Fries, Large Side, 4 Regular Specialty Dips, 2 Orders Crisp Veggie Sticks. Serves 4-6.

BONELESS STRIPS16 PIECE (Up to 3 fl avors)................................... $23.99Includes: 16 Strips, Large Fresh Cut Seasoned Fries, Large Sides, 3 Regular Specialty Dips, 1 Order Crisp Veggie Sticks. Serves 3-5.

24 PIECE (Up to 3 fl avors)................................... $33.99Includes: 24 Strips, Large Fresh Cut Seasoned Fries, Large Side, 4 Regular Specialty Dips, 2 Order Crisp Veggie Sticks. Serves 4-6.

NEW GLIDERSs2 Gliders...............................$4.994 Gliders...............................$9.896 Gliders.............................$13.99Glider Combo......................$6.99HOMEMADE SIDESFRESH CUT SEASONED FRIESRegular......................................$1.59Large........................................$2.59CREAMY COLE SLAWRegular......................................$1.79Pound........................................$3.29HOT CHEESE SAUCE..........$1.59POTATO SALADRegular......................................$1.79Pound........................................$3.29CRISP VEGGIE STICKSCelery & Carrots................$0.89BOURBON BAKED BEANSRegular......................................$1.79Large.........................................$3.29SPECIALTY DIPSCreamy Ranch, Chunky Bleu Cheese or Honey Mustard. Great for wings (fries too).Single Serving......................$0.59Large.........................................$3.29DINNER ROLLSEach..........................................$0.35Half Dozen..............................$1.79Dozen........................................$3.39

CLINTON(601) 924-24231001 Hamptead Blvd.

JACKSON(601) 969-6400952 N. State St.

JACKSON(601) 969-06061430 Ellis Ave.

RIDGELAND(601) 605-0504398 Hwy 51 N

Order online - www.wingstop.com

“1st Place Best Wings 2009-2013” Best of Jackson Awards

2481 Lakeland Drive | Flowood

601.932.4070Visit our second location next to Party City

900 Suite E. County Line Rd.

769.251.2657

FRESH SEAFOOD,TENDER STEAKS,RICH PASTA, AND

DELICIOUS DESERTS

601-362-63881410 Old Square Road • Jackson

Available only at The Cherokee.

$6.99

per bottle + tax

One Of The Many Reasons

You Keep Coming Back!

The OriginalComeback Dressing

Voted Number One by Delta magazine.

4654McWillieDr.Jackson,MS

AWARD-WINNING BURGER MENUMade with beef or turkey on wheat or white.

+ We accept JSU Super Cards!+ We accept JSU

Mon-Thurs: 10AM - 9PMFri & Sat: 10AM - 10PM

Sun: CLOSEDNOW SERVING BEER!

• Cajun Bleu Burger• Extra Hot Habanero Jalapeno Burger• Garlic & Ginger Jalapeno Burger• Spicy Chipotle Burger• Onion Burger• Jalapeno Onion Burger• Sinbad’s Bbq Bacon• Crab Cakes

• Philly Cheese Steak• Assorted Wings• Eggplant Fries•Kwame’s Cajun Battered Fries•Fresh Cut Sweet Potato Fries

Try Our Homemade Veggie Burgers

• Jamaican • West African

• MediterraneanMade In House!

Check Out Our New Website

www.coolals.com

OpenEveryday

Lunch:MonthroughFri11amto2pmSatandSun11:30amto2:30pm

Dinner:MonthroughSun5pmto10pm

WehaveawideselectionofIndianalesandbeverages,aswellasaprogressivewine

selection.Wealsocaterallevents.

•Shuruat/Starters•Shorbe/Soups•SouthIndian

•Kababs&Tandoor•Vegetarian

•LambandGoat

•PrefixeDinners•Wraps•Seafood

•Indo‐Chinese•Biryani•Desserts

862AveryBlvd•Ridgeland,MS601.991.3110•Fax:601.206.9990


M E D I T E R R A N E A N G R I L L

2.955.493.754.494.494.494.497.597.598.59

Add meat on your salad for 3.00Add feta on your salad for 1.00

14.693.954.504.504.50

(mixed hummus & foul) 4.504.504.504.502.503.504.005.953.502.502.50

served with salad, hummus, rice and white or whole wheat pita bread

12.9911.6910.6911.6911.6912.6912.6915.9911.6916.9917.6910.99

10.6912.9911.699.69

3.994.99

chicken or lamb 5.49beef or lamb 5.49

5.495.995.994.794.995.49

1.951.951.951.653.69

We Give You Choices Meat Choices: Ground Beef, Ground Turkey, Chicken Breast

Bun Choices: Wheat, White, Texas Toast

BurgersThe BnB BurgerBnBs’ famous burger just the way you like it! With lettuce, tomato, onions, pickles, mayonnaise, mustard & ketchup.

Lea & Perrins BurgerA marinated burger in Lea & Perrins sauce. Dressed with lettuce, tomato, onions, pickles, mayonnaise, mustard, ketchup & feta cheese.

Hwy 51 Bacon & Blue BurgerTopped with applewood smoked bacon & crumbled bleu cheese. Served with warm bleu cheese sauce.

The County LineGotta have one with a little bit of everything! Lettuce, tomato, sautéed onions, pickles, mayonnaise, mustard, ketchup, mushrooms, jalapeno peppers, chili & your choice of cheese.

Sonic BoomLettuce, tomato, onions, pickles, mayonnaise, mustard & ketchup, topped fried jalapenos & hot pepper jack cheese.

Smokehouse BBQ BurgerBacon, cheddar cheese & 1 fried onion ring.

Heinz 57The BNB served with Heinz 57 sauce and cheddar cheese.

The PearsonA good ole sloppy burger with brown gravy, Swiss cheese and sautéed mushrooms.

Pineapple ExpressTopped with grilled pineapple, grilled onions & a bit of BnB’s secret sauce.

Patty MeltTopped with Swiss cheese and sauteed onions.

Mini BnBsBnB’s famous burger, mini style! Lettuce, tomato, onions, pickles, mayonnaise, mustard & ketchup.

BnB Freestyle BurgerBuild your own! Pick your meat, toppings & bread. (premium toppings are extra)

StartersBnB’s Famous Fried PicklesLoaded Ranch DipOnion RingsHomemade ChiliMoJo MushroomsFried Cheese SticksHomemade Buffalo Chicken BitesFried JalpenosFried OkraFried Green TomatoesChili Cheese FriesPulled Pork Nachos

WrapsBuffalo Chicken, Philly Cheese Steak, Club Wrap & Caesar Wrap

Sandwiches & Other Stuff

BnB’s BLTQuesadillaSausage DogPhilly Cheese SteakPickin’ Chicken TendersPulled PorkChicken Fried Chicken BiscuitShrimp or Catfish Po’BoyBuffalo Fried ChickenHot DogsFried Bologna Sandwich

VOTED BEST Best BurgerBest of Jackson 2011 - 2013

Sun - Thurs 11AM - 10PM | Fri & Sat 11AM - 12AM 1060 E County Line Rd | Ridgeland, MS 39157

601.899.0038 | www.burgersblues.com

Let Us Cater Your Party Or EventBurger Bars • Blue Plates

Pulled Pork Plates • Chick Bite TraysWrap and Sandwich Trays

Your #1 burger place is also your #1 caterer!


Phone 601-948-0055Fax 601-948-1195KITCHEN HOURSMon-Thur 11am-11pm Fri 11am-MidnightSaturday 4pm-Midnight

Mon-Thur 11am-11pm

Saturday 4pm-MidnightSaturday 4pm-Midnight

AppetizersScotch Egg A traditional Celticstaple. (Allow 15 min.) $5

Irish Nachos $8

Chicken & Chips $6

Fish & Chips $7

Fried Cheese Balls $6

Bacon Wrapped Stuffed Jalapenos $6

Fried Dill Slices $4

Grilled Sausage& Cheese Platter $9

Slider Basket $7

Corned Beef Slider Basket $7

Basket O’ Okra $3

Basket O’ Chips $3

SaladsHouse Salad $5 large $8Add a grilled chicken breast $3

Chef Salad $9

Caesar Salad $5 large $7Add a grilled chicken breast $3

EntreesShepherd’s Pie $10

Corned Beef & Cabbage $10

Grilled Tilapia Plate $9

Grilled Chicken Plate $9

Irish BoxtiesReuben Boxty $10

Shepherd’s Pie Boxty $10

Veggie Boxty $9

Grilled Tilapia Plate $9

BurgersPub Burger $8

Mushroom Swiss Burger $9

Chilli Cheese Burger $9

Bleu Cheese & Bacon Burger $9

Fried Egg Burger $9

Western Burger $9

Scotch Egg Burger $9

Shepherd’s Pie Burger $10

Reuben Burger $10

SandwichesChicken & Cheese $8

Buffalo Chicken $8

Hawaiian Chicken $8

Pub Club $8

Bookmaker $9

Blackened Tilapia Sandwich $9

Reuben $9

Portabella Sandwich $10

DessertsIrish Bread Pudding $5

Dirty Ice Cream Sandwich $6

HEARTY FOOD.STOUT LIBATIONS.A HUNDRED THOUSAND

SALUTATIONS.Maywood Mart • Jackson, MS • www.IslanderOysterHouse.com • 601.366.5441

— STARTERS —ISLANDER SEAFOOD & ANDOUILLE GUMBO

ISLANDER CRAB CAKES with Tropical ChutneyCRAWFISH ROLLS: Bacon, Cream Cheese, Roasted Red Bell Peppers, Corn Relish

TUNA TARTAR: Ponzu, Pineapple Salsa, Jalapeno Cole Slaw, CroutonsBACON WRAPPED SCALLOPS Mixed Greens, Mango Butter

ISLANDER FROMAGE PLATE: Daily Selections of Meats, Cheese, & Fruit $ Market PriceSHRIMP & GUACAMOLE!

Steamed Shrimp, Guacamole, Lime Pico de Gallo, Tortilla ChipsGARLIC CHIVE FRIES

Fresh Cut Kennebec Potatoes, Chives, Garlic, Smoked Tomato KetchupSPICY BEER NUTS

— TACOS & POBOYS —BLACKENED MAHI TACOS

Flour Tortillas, Blackened Mahi-Mahi, Zesty Lime Pico de Gallo,Jalapeno Cole Slaw

REDFISH TACOS

Flour Tortillas, Blackened Mahi-Mahi, Zesty Lime Pico de Gallo,Jalapeno Cole Slaw

GRILLED SHRIMP TACOS

Flour Tortillas, Guacamole, Balsamic Red Onions, Iceberg, Cilantro CremeROASTED PORK TACOS

Flour Tortillas, Refried Beans, Blackberry Salsa, RadishPoBoys

OYSTER, SHRIMP, OR CATFISH

Caramelized Onions, Shaved Tomato, Iceberg, RemouladePARADISE CHEESE POBURGER

Half Pound Beef Patty, Swiss, Cheddar, Bacon, Red Onion, Lettuce and Tomato,Heinz 57, and French Fried Potato

— ENTREES —RED BEANS & WILD RICE Red beans, “Country Pleasin” Andouille Cheese,

Tomatoes, Red Onions, Scallions, Fried JalapenosISLANDER CUT Port Wine Maitre d butter, Garlic Fries

SEAFOOD PASTA Crawfi sh, Shrimp, Scallops, Crab, Angel Hair,Tomato Basil Cream Sauce

BABY SHRIMP MACARONI Baby Shrimp, Smoked Gouda Cheese,Macaroni, Fresh Herbs

WHOLE STEMED LOBSTER Served with Corn, Red PotatoesNEW ORLEANS STYLE BBQ SHRIMP

Gulf Shrimp, Andouille sausage, Potatoes, Corn, Carrots, Beer Butter Emulsion,Fresh Herbs, Bread

SEARED YELLOWFIN TUNA

Angel Hair Pasta, Candied Pecans, Scallions, Spinach, Chipolte Garlic ButterISLANDER PLATTER

Fried Gulf Shrimp or Oysters, fresh cut fries, Jalapeno Cole SlawSHRIMP & GRITS

Smoked Gouda “Grit Girl” Grits, Shrimp, Green Onions, Bacon, Creole GravySEAFOOD BUCKET

Gulf shrimp, Snow Crab Clusters, Corn, “Country Pleasin” Sausage, Red PotatoesSTEAMED GULF SHRIMP

By the pound with Corn, “Country Pleasin” Sausage, Red Potatoes

— OYSTERS —Chargrilled Oysters

CHARGRILLED Garlic Butter, Parmesan CheeseISLANDER OYSTERS Shrimp, Mozzarella Cheese, Applewood Smoked Bacon

CAIN’S OYSTERS Cheddar, Cream Cheese, Pepperoncini Jalapeno Pepper Relish, BaconROCKEFELLER Spinach, Sambuca, Parmesan Cheese

LOADED POTATO Potato Risotto, Bacon, Cheddar, ScallionsCRAB STUFFED Lump Crabmeat, Roasted Red Bell, Peppers, Parmesan Cheese

SCAMPI Garlic Butter, Sauvignon Blanc, Parmesan Cheese, ShrimpCHIPOTLE GARLIC Chipotle Chilies, Fresh Garlic, Butter

PINEAPPLE SALSA Pineapple, Bell peppers, Jalapenos, OnionsBROKEN EGG Garlic Butter, Fresh Hebs, Quail Egg


601.948.0888200 S. Commerce St. • Downtown Jackson, Mississippi

visit HalandMals.com for a full menu and concert schedule

Book with us for holiday parties, events & rehearsal dinners!

3 rooms to choose from!

MONDAY - FRIDAYBlue Plate Lunch

with corn bread and tea or coffee

$825

As well as the usual favorites!Seafood Gumbo, Red Beans and Rice,

Burgers, Fried Pickles, Onion Rings and Homemade Soups made daily. *Fridays:

Catfi sh Plates are $9.75*Bringing back some old favorites and creating new items daily

like: Roasted Duck Sandwich, Crawfi sh Etouffee, Crystal Scallops, Homemade Chicken Salad

BUY GROWLERS OF YOUR FAVORITE BEER

TO TAKE HOME$24 for fi rst time fi ll for high

gravity beer. Refi lls are $20.00

$19 for fi rst time fi ll for regular beer. Refi lls are $15.00

follow us on facebook for daily specials!


HummusBruschetta

Magical MunchiesMagic Mushroom Soup

Fresh Bakes PretzelsStuffed Portobello MushroomMuffuletta Cheese BreadSpinach Artichoke Dip Oven Roasted Wings

Tofu, Italian, TempehMeatball, Avocado

Jerk ChickenSpiked Sausage

RighteousPortobello Reuben

And More

EnlightenedSpinachGreek

Chef, Caesar, Tossed Or Build Your Own

Gourmet White - Olive Oil and Garlic Base with Sun-Dried and Roma Tomatoes, Provolone, Feta, Mozzarella, OnionsKosmic Karma - Red Sauce with Feta and Mozzarella, Spinach, Sun-Dried and Roma Tomatoes, with Pesto SwirlMagical Mystery Tour - Pesto with Button and Portobello ‘Shrooms, Feta and Mozzarella, Spinach, and JalapeñosMighty Meaty - Red Sauce with Mozzarella, Pepperoni, Sausage, Ground Beef, Ham, and Applewood Smoked BaconThai Dye - Olive Oil and Garlic Base with All-Natural Grilled Curry Chicken, Mozzarella, Roma tomatoes, Onions, Fresh Basil, Cucum-bers, and Sweet Thai Chili SwirlBuffalo Chicken - Mozzarella, Grilled Buffalo Chicken, Caramel-ized Onions, Applewood Smoked Bacon, Topped with a Swirl of Buffalo Sauce and Served with Ranch or Blue Cheese DressingMellowterranean - Olive Oil and Garlic Base with All-Natural Grilled Chicken, Onions, Roasted Red Peppers, Black Olives, Chives, Feta ad Mozzarella, and a Side of Tzatziki SauceAnd Many MoreOr Build Your Own Pizza or Calzone

Including Mississippi’s Own: Lucky Town • Crooked Letter Southern Prohibition • Lazy Magnolia

Restaurant: Mon.-Fri., 11a.m.-10p.m. | Sat., 4p.m.-10p.m.Bar Hours : Mon.-Fri., 11a.m.-2a.m. | Sat.,-4p.m.-2a.m.

Happy Hours: Mon.-Sat., 4p.m.-7p.m.

416 George Street Jackson | 601.960.2700www.oletavern.com

(Call 601-960-2705 for Catering and Private Parties)

This historic 1910 building located in downtown Jackson, was once a neighborhood grocery called George Street Grocery.The famous Pulitzer Prize winning author,

Eudora Welty, lived just around the corner until she was age 16. She frequented the store often and wrote a short story about it.

The store was converted into a restaurant/bar in 1973. In 2008, under new ownership with some renovations, it was renamed “Ole Tavern On George Street”.

We have captured the essence of the South’s unique culinary flair and good ole fashioned home cooking inspired by the local fares of Jackson and New Orleans.

Cuisine ranges from Fried Green Tomatoes and Pimento Cheese Fritters to Seared Tuna Sandwich, Portabella Burger, and King George Burger to Gumbo, Red Beans & Rice, Fried Catfish and Country Fried Steak.

Our night life includes: Tues.-Open Mic, Wed.-Karaoke, Thurs.-Ladies Night with D.J.,

Fri./Sat.- a variety of live music from localsand bands around the country.

National Register of Historic Places

BITES //resident tourist


When the holiday eat-a-thon rolls around, many home cooks find at least one dish they can’t quite perfect, whether it’s grandma’s

cornbread or the perfect pumpkin pie. Or, may-be you’re the type who prefers to “cook” with a telephone and stack of to-go menus instead of a spatula and cookbook. Luckily, the great chefs in Jackson have mastered the art of perfect turkeys and luscious des-serts. Why not let them do what they do best? Our staff set out to build the best holiday meal we could build with dishes from some of our favorite local restaurants. We start with appetizers. After all, you’ll need something to tide you over while cooking the rest of the food (er, while taking the rest of the food out of to-go boxes). Al-though not necessarily a “holiday” dish, the homemade guacamole at Babalu Tacos and Tapas (622 Dul-ing Ave., 601.366.5757) is always a crowd-pleaser. When it comes to the main course, it’s got to be the turkey and dressing at Primos Café (515 Lake Harbour Drive, Ridgeland, 601.898.3600 and 2323 Lakeland Drive, Flowood, 601.936.3398). Of course, for a true southern meal, we could also turn to the award-winning fried chicken at Two Sisters (707 N. Congress St., 601.353.1180). For

the herbivores among us, we’d look to see what kind of vegan special Matt Mabry is whipping up at BRAVO! Italian Restaurant and Bar (4500 Interstate 55 N., Suite 244, 601.982.8111) or Troy Woodson is plating at High Noon Cafe in Rainbow Co-op (2807 Old Canton Road, 601.366.1602).

Side dishes might act as supporting players, but they are truly the items that can make a meal sing. We’d add cornbread from Grant’s Kitchen (2847 Lakeland Drive, Flowood, 601.665.4764) and green beans from Table 100 (100 Ridge Way, Flowood, 601.420.4202). Char (4500 Interstate 55 N. Suite 142, 601.956.9562) is also a great stop for sides. We’d pile on the collard greens and fluffy

sweet potato casserole from Char’s mouth-water-ing menu. Anyone who hangs around the Jackson Free Press and BOOM Jackson offices long enough can’t miss our affinity for the sweet stuff, so it’s no surprise our staff holiday meal would feature

plenty of desserts. For traditional delicacies, we’re eyeing the cakes and pies at Primos Café and the cookies at Campbell’s Bakery (3013 N. State St., 601.362.4628). But the cinnamon-roll bread pudding from Capitol Grill (5050 Interstate 55 N., 601.899.8845) or the decadent blackberry cobbler at Collins Dream Kitchen (1439 Terry Road, 601-353-3845) just might make it to our table, too. No holiday meal is complete without a celebratory toast. Luck-ily, the folks at Kats Wine and Spirits (921 E. Fortification St., 601.983.5287) have never steered us wrong in the wine department.

For the hopheads on staff, the beer selection at McDade’s (mcdadesmarkets.com) gets better and better every month. With so many talented chefs turning out de-licious dishes all across Jackson, we can’t wait to dig in this season. Share what local delicacy makes it to your holiday table at jfp.ms/holidaymeal.

Company Feast// by BOOM Jackson Staff // photos by Trip Burns

Let local restaurants cook your holiday meal this year.

Sweet potato casserole from Char Cornbread from Grant’s Kitchen Pecan pie from Char


Stacked with ideas

for winter celebrations

Maywood Mart, 1220 E. Northside Dr.

601.366.8486

Westland Plaza, 2526 Robinson Rd.

601.366.8486

Woodland Hills, Shopping Center Fondren

601.366.5273

Belhaven English Village, 904 E. Fortifi cation St.

601.355.9668

Yazoo City, 734 East 15th Street

662.746.1144

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Know Your Turkey


BITES // gobble gobble

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The holidays—especially Thanksgiving—are the biggest culinary undertak-ing of the year for most of us non-chefs. From carefully constructing the menu and a cooking timeline, to whipping up snacks to nibble on while pre-paring the main courses, to pulling out that once-a-year pumpkin-pie recipe

… and all before cooking 12 to 18 pounds of turkey all at once! By the time the bird comes out of the oven, we just want to get it cut and get to eating. Chef Nick Wallace learned the art of cooking turkeys (and a lot more) from his grandmother. Now he is the executive chef and consultant at the Mississippi Museum of Art’s Palette Café by Viking (380 S. Lamar St., 601-960-1515). He shared his tips and advice for carving your Thanksgiving turkey the right way.

// by Kathleen M. Mitchell // photos by Trip Burns

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Drink & Be Merry // photos by Trip Burns

The Headless HorsemanStephen O’Neill, The Manship Wood

Fired Kitchen

2 ounces Cathead pumpkin spice vodka

6 ounces Grand MarnierA dash of Urban Moonshine Maple

Bitters

Stir and pour into coupe glass. Garnish with an orange peel.

MistletoeTiffanie Ransome, Table 100

1-1/2 ounces citrus vodka1 ounce pomegranate liqueur1 ounce cranberry juice2 ounces fresh sour mix1/4 ounce crème de cassis

Combine in a shaker and strain into glass.

Cast IronJonathan Webb, PiE Lounge at

Sal & Mookie’s

1-1/2 ounces Four Roses bourbon (yellow label)

3-1/4 ounces Warre’s Warrior port wine

1/2 ounce Luxardo Amero Abano

1/2 ounce honey lemon syrup (2:1 honey:lemon)

3-1/4 ounces simple sugar (sugar and hot water)

An egg white1 ounce coffeeA dash cinnamon

Mix the first four

ingredients in a shaker, pour into a glass. Mix the egg white, coffee and simple sugar in a second shaker and pour over the drink. Top it with cinnamon.

NOLA CockeyeMitchell Earry, Parlor Market(from John Ingram’s recipe)

2 ounces Cathead pecan vodka1/4 ounce Benedictine liqueur1/4 ounce Cathead HooDoo chicory

liqueurA dash New Orleans coffee bittersA dash freshly grated nutmeg

Stir with ice and serve over large ice cubes. Finish with nutmeg.

Junkin’ Punkin’Brad Regan, Julep Restaurant and Bar

(from Brian Isonhood and Matt Jeffries’ recipe)

2 ounces Cathead pumpkin spice vodka

A splash crème de cacaoA splash Bailey’s Irish Cream1/2 ounce fresh pumpkin purée Whipped cream A dash of cinnamon

Mix the first three ingredients,

then mix in the pumpkin puree. Top with whipped cream and a sprinkle of cinnamon.

The Irma PierceRobert Arender, The Apothecary at

Brent’s Drugs

1-1/2 ounces Cathead pumpkin spice vodka

1/4 ounces Demerara sugar1/4 ounces Bitter Truth Pimento Dram

allspice liqueur2 dashes fig bitters

1 whole eggAn orange peelA dash freshly grated cinnamon

Mix and garnish with the orange peel and cinnamon.

DRINKS // ice cold


Free Gift Wrapping • Gift Certi! catesFriendly Knowledgeable Sta"

Glasses To Loan • Case Discountsand a Quick Chilling Service

all available at

Mon. - Sat., 10 a.m. - 9 p.m. • Maywood Mart Shopping Center1220 E. Northside Dr. • 601-366-5676 • www.mcdadeswineandspirits.com

(Next door to McDade’s Market Extra)

We have everythingyou need for yourHoliday Celebrations!

Drink Responsibly

facebook.com/rainbowcoop twitter.com/rainbowcoop

Clarks men’s shoes, $120, Chane at Swell-o-Phonic

Neon lime skirt, $40, Blush and Bashful

Socks and tights, the stylist’s own


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// styled by Nicole Wyatt // photos by Trip Burns

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Frye Jackie Button Short Cognac Boot, $301, High Cotton

MM Couture coat, $96, High Cotton

Leather and cotton leggings, $29, Blush and Bashful

Ulla Johnson leopard heels, $425, Blithe and Vine

Patterned tights, the stylist’s own

Yellow Chelsea heels, $64, Chane at Swell-o-Phonic

5352 Lakeland Drive | Suite 600 | Flowood601.992.7980 | 601.992.4911

Tues: 9-7 • Wed: 9-5 • Thu: 9-7Fri: 9-6 • Sat: 9-3

Walk-Ins Welcomein the Smoothing Bar

MISSISSIPPI’S FIRSTBLOW DRY & KERATIN BAR!

Gift Certifi cates Available


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•Blithe and Vine (2906 N. State St., 601.427.3322, blitheandvine.com), •Blush and Bashful (619 Crawford St., Vicksburg, 601.883.0090), •Chane at Swell-o-Phonic (2906 N. State St., 601-981-3547, chane.com)

•Fondren’s Fashion House (310 Mitchell Ave., 601.362.9090, fondrensfashionhouse.com),

•Fondren Muse (3413 N. State St., 601.345.1155), •High Cotton (4500 Interstate 55 N., Suite 188, 601.982.3280)

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Purple chevron leggings, $25, Fondren’s Fashion House

Vintage Ferragamo heels, $37, Fondren Muse

Chevron tights, the stylist’s own

Humanoid bootie, $491, Blithe and Vine

Patterned tights, the stylist’s own

Pendleton blanket and leather carrying strap, $88, Fondren Muse

Vintage Frye mule, $80, Fondren Muse

Colored tights, the stylist’s own

Caramel leather and black suede heel, $29, Blush and Bashful

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1220 E Northside Drive #380 Jackson, MSMon-Sat 10 a.m. to 6 p.m. | 601.362.9553

WWW.NANDYSCANDY.COM


Empty gold frames line the narrow walk-way of Wyatt Waters’ art studio. More frames lie across two large worktables along with handfuls of wool, shiny gold

foil and dirty rags. Waters gilded the frames for the 128 paint-ings in his exhibit. Though the entire frame proj-ect took two months, Waters did it because he likes “the way it makes the art look.” “I started noticing that museums always had hand-gilded frames that cause the art to stand out,” he says. Those frames were expensive, however. Waters reasoned that because artists had hand-gilded their own frames prior to the Industrial

Revolution, he could do the same. For Waters, that is a just a part of producing excellent work. Waters, an artist and resident of Clinton since high school, is renowned for his water-color paintings. Most of his work depicts local cultures through sub-jects such as landmark sites, buildings and landscapes. The bright hues of Waters’ paint-ings seem more vivid than life, yet capture the essence and personality of each subject. His contribution to Mississippi art earned Waters the 2010 Gover-nor’s Award for Excellence in the Arts. Coffee tables across Mississippi are graced with books he illustrated, including: “Wyatt Waters, Another Coat of Paint: An Artist’s View of Jackson, Mis-sissippi,” “Coming Home to Mississippi,” “Wyatt Waters: Painting Home” and “Christmas Stories from Mississippi.” In October of this year, Waters and Hattiesburg chef Robert St. John began touring

for “An Italian Palate,” a coffee-table recipe book that is the result of their 10-week stint in Italy. It is part of Waters’ biggest art project, yet. Along with the book release, the original watercolors will be on display in two cities—65 paintings at the Mississippi Museum of Art in Jackson and 63 paintings at Oddfellows Gallery in Hattiesburg (119 E. Front St., Hattiesburg, 601.544.5777). In his quaint, messy studio on the brick streets of Clinton, Waters explains the steps he takes in gilding each frame for the exhibits. “I take the frame and paint it with red oxide. See the red?” he asks, pointing at the thread of royal red, visible under the crackled gold of a completed frame. The oxide serves to smooth the frame. Next he applies an oil base solution and lets it dry until it is tacky. He covers the frame in sheets of gold leaf. Waters holds up a sheet of the golden paper. It is flimsy and similar to crunchy tissue paper. “You have to turn off the air conditioner during this part so that the air isn’t moving. You can’t even breathe,” he says. As he speaks, the delicate paper gently blows back and forth. Then it wrinkles.

Before the gold leaf is completely dry, he rubs it down with lamb’s wool and buffs it. After the frame completely dries, Waters touches up blemishes and applies a sealant and stain. “I like to do it,” Wa-ters says. He pauses and shakes his head. “No, I don’t like doing it. But I like the re-

sults. Most artists do not make their own frames. I don’t know anyone who gilds. My mother will come over here and say: ‘Wyatt, they look just fine. They are good enough, and no one is ever going to notice that.’” He imitates his mother in a soft, high-pitched voice. “My mother says that. But my father would have said, ‘Do everything the best you can do it.” And that is why Waters gilds his own frames. Because it is part of creating the best art he can.

Wyatt Waters’ Gilded Age // by Joy Bethea

ARTS // full spectrumP

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Wyatt Waters’ works from a trip to Italy are on display in Jackson and Hattiesburg. as well as in his latest

book with chef Robert St. John, “An Italian

Palate.”


Roz Roy’s studio (3252 N. State St.) is in a pretty old house with a tall wooden door. Her paintings, sculptures and other works are on display in the two

rooms on the bottom fl oor. The number and vari-ety of pieces seems endless, from fi ngerpaintings on canvas and paper to her many sculptures. She even makes ornaments. She creates them out of almost anything, including cheap shiny Christmas balls, ceramic ones she glazes and even paper bags. “I like experimenting,” she says. “Where (else) can you get a chicken ornament?” Though stores carry many different types of ornaments, you can’t fi nd anything like hers. “Little kids look for me because I have $5

ornaments,” she says, but she cre-ates them for all budgets, with prices ranging from $5 to $50 and up. Her ornaments, though cus-tomizable, often feature her favorite subjects: chickens and angels. She

paints chickens in memory of her great-great uncle Essix Barber, a farmer. One day a few years ago, she totaled her car in an accident. When she got back to her studio, she saw a chicken and thought of Barber. Roy began incorporating chickens into her work just as she started to paint angels after the death of her brother, Anthony, in 2005. In Roy’s studio, you’ll fi nd a few painted sculptures, but most are off-white. She originally painted them different colors, but now she lets her customers decide the colors they want. Art was always present in her life. When she was a little girl, her mother, Ann, knew Roy liked to talk, and she talked a lot. Her mom racked her brain for ways to keep Roy quiet.

One day, Ann bought her daughter a Dr. Seuss coloring book and crayons. Roy says she sat for hours and hours with that book. “That’s the only time I was quiet,” she says. Roy says from then on her mother made sure to always keep art supplies on hand so Roy would never run out. Roy’s fi rst foray into the world of art was creating digital prints using the Paint program on her computer. After her father’s death in 2008, Roy, who suffers from polio, began attend-ing classes at Very Special Arts, a program that promotes disabled artists, at the Mississippi Museum of Art. After Anthony died from a heart attack, Roy began to experiment with different mediums, in-cluding her signature fi ngerpainting and eventu-ally, sculpture. “Art is therapy for me,” Roy says. “It’s sooth-ing once you make that connection.” To see more of Roz Roy’s work, fi nd her on Facebook, or call 601-954-2147.

Ornamental// by Amber Helsel

AM

BER

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SEL

Roz Roy’s Christmas ornaments are full of whimsy.

The women and men of the Millsaps faculty share a dedication—to their students and to their own learning.


Some people start listening to it as soon as October. Others start pulling out their hair with frustration during the first week of December. Every holiday season, speakers everywhere start blaring the same classic Christ-mas songs. This repetition, while comforting for some, makes others dis-

miss Christmas music altogether. In the midst of the overplayed-holiday-music land-scape of malls and TV specials, 37-year-old music lover Frank Kossen decided to take matters into his own hands. “I got tired of hearing people tell me that there wasn’t any good Christ-mas music,” Kossen says. “So one year, kind of on a lark, I sat down and put together something.” That something was a CD called “A Very Kossen Christmas,” with an eccentric mix of music ranging from obscure jazz songs from the 1940s to punk holiday rock to tunes from Funkadelic’s Bootsy Collins. The first year, he passed out more than 300 copies to friends, family and assorted strangers. Six years later, Kossen’s eccentric mixes have a cult audience that spans America. “It gets played at office Christmas par-ties in New York City and on the beach in L.A.,” Kossen says. The keyboardist of the indie-folk powerhouse The Decemberists is a fan. Let’s make it clear: These mixes are not for sale. Despite Kossen’s expanding fan base (last year, he gave away close to 600 CDs), he still doesn’t have a website or even an official method of distribution. If you’re one of Kossen’s out-of-town friends, you can expect a CD in the mail, but for Jacksonians, running into Kossen when he has some CDs in his pocket on the street is the only way of procuring one. Going against the hyper-accessibility the In-ternet provides, Kossen’s hard-to-find mixes develop an inside-the-loop cachet. “A lot of times, if I sit at the Cherokee one night and have a drink, I’ll give five or six CDs away to my friends, and I’ll just give the rest of the ones in my pocket to whoever else happens to be in the bar,” Kossen says. A self-described “music nerd,” Kossen is the kind of fan was once referred to as a “crate digger,” someone with an unquenchable thirst for old records. “I could spend a year listening to albums I’ve never heard that came out in the ’70s and be perfectly content,” Kossen says. It shows in the mixes. Despite the obscurity of the source material, the mixes universally make Christmas a little brighter. “Everyone from my pastor to my punk-rock friends want a copy,” Kossen says.

A Very Kossen Christmas// by Mo Wilson

MELODIES // gigs

Belhaven Singing Christmas Tree, By The Numbers

// by Tommy Burton

From carols to cult hits, Frank Kossen is the king of obscure holiday tunes.

TRIP

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81number of years

the tree has been in existence

100number of singers that

make up the tree

35number of feet the

tree stands

60 average number of minutes for each

performance

60 number of days of preparation for the

performance

30average number of songs performed

40 typical percentage of

male singers

60typical percentage of

female singers

1847year Adolphe Adam composed “O Holy Night,” the tree’s signature piece

3 Bettye Quinn’s age

when she attended her first performance (she

has attended every one since)

79 Bettye Quinn’s age

now


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Vinyl Records+45’s & 78’s

• CDs & Tapes• Posters

• Back Issue MusicMagazines & Books

• T-Shirts & Memorabilia• Blu-Rays, DVDs, & VHS


S H I P P I N G @ P R I M O S C A F E . C O M

From coast to coast & North to South, you can enjoy a bit of Southern tradition straight from the heart of Mississippi. Primos Cafe SHIPS

fresh-baked cakes, gingerbread men, cheese straws & more.

PRIMOS CAFE SHIPSfresh-baked goodies

October 12, 2013 – January 12, 2014

F eatures more than 60 breathtaking

watercolors of Italy from the travels

of Wyatt Waters and Robert St. John.

Coinciding with the release of the

duo’s collaborative cookbook,

An Italian Palate.

MISSISSIPPI MUSEUM of ART

An Italian Palate:paintings byWyatt Waters

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W W W . M S M U S E U M A R T . O R G 6 0 1 . 9 6 0 . 1 5 1 5 o r 1 . 8 6 6 . V I E W A R T

12k’s for the

HolidaysCharity Run

a fundraiser for The Good Samaritan Center

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Shop local this year with our 2013 gift guide, featuring handcrafted items available around Jackson.

Custom nesting dolls by Ginger Williams-Cookgingerwilliams.etsy.com


Local Holiday Gift Guide WorldFinds Sari bag $36 Mississippi Museum of Art (380 S. Lamar St., 601.960.1515)

Wyatt Waters Watercolor coffee mug $12 Wyatt Waters Gallery (307 Jefferson St., Clinton, 601.925.8115)

Wyatt Waters T-Shirt $28 Wyatt Waters Gallery (307 Jefferson St., Clinton, 601.925.8115)

Thomas Brewer, Hoggy Bottom Creations Reclaimed Wood Cross $15 [email protected]

Paige Holliday Designs Hand-painted canvas bag $35 Mississippi Crafts Center (950 Rice Road, Ridgeland, 601.856.7546); paigeholliday.etsy.com

Kristen Ley, Thimblepress Hand-printed tea towel $22 Thimblepress (113 N. State St., 769.218.8639); thimblepress.com

Kristen Ley, Thimblepress State flower letterpressed print $25 Thimblepress (113 N. State St., 769.218.8639); thimblepress.com

Ginger Williams-Cook Custom-painted Golden Girls nesting dolls $200-$250 Available for commission work gingerwilliams.etsy.com

Ginger Williams-Cook Painted portrait pillows $50-$100 Available for commission work gingerwilliams.etsy.com

Elizabeth Robinson, SpiritHouseGlass Kiln-formed glass pocket birds $25 each Glass House in the Fondren Corner lobby (2906 N State St.), Mistletoe Marketplace, Chimneyville Crafts Festival

Joy Parikh Hand-printed baby onesies $25 Available for custom orders sundayrookery.etsy.com

Joy Parikh Modern fabric brooches $7 Available for custom orders sundayrookery.etsy.com

Wolfe Studio Bird sculptures $42 and $50 Mississippi Crafts Center (950 Rice Road, Ridgeland, 601.856.7546); Wolfe Studio (4308 Old Canton Road, 601.366.1844); thewolfestudio.com

Nicole Wyatt, Bohemian Phoenix Design Studio Handmade upcycled necklaces $45 each Available for commission work [email protected]

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See more gift ideas in the Jackson Free

Press Holiday DIY issue Nov. 20-26.

Send your ideas to

[email protected]


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Lo Lady Fashion Pendant necklace $38 Libby Story (1000 Highland Colony Parkway, Suite 5003, Ridgeland, 601.717.3300); libbystory.com; loladyfashion.com

Jean Sparkes Recycled hand-woven zipper pouch $20 Mississippi Crafts Center (950 Rice Road, Ridgeland, 601.856.7546)

Todd Goode, Bee Tree Meadows Beeswax candles $22, small candle; $25 large candle Fair Trade (2807 Old Canton Road, 601.987.0002)

Mistura Wood-detailed watch $205 Circa URBAN ARTISAN LIVING (2771 Old Canton Road, 601.362.8434)

Studio Chane King Edward T-shirt $20 Custom T-shirt printing and mugs also available. Swell-o-Phonic (2906 N. State St., 601.981.3547); chane.com

Studio Chane “I Survived the Flood of ‘79” mug $10 Custom T-shirt printing and mugs also available. Swell-o-Phonic (2906 N. State St., 601.981.3547); chane.com

Glo Sanders Recycled bottle wind chime $25 Fair Trade Green (2807 Old Canton Road, 601.987.0002)

Bk2natur, LLC Lip balm $3 Mississippi Farmers Market (929 High St., 601.354.6573); bk2natur.com

Bk2natur, LLC Soap $5 Mississippi Farmers Market (929 High St., 601.354.6573); bk2natur.com

Karen Dierolf Banner bag $30 Fair Trade Green (2807 Old Canton Road) 601.987.0002

Maurice Milleur Mississippi charm bracelet $76 Mississippi Crafts Center (950 Rice Road, Ridgeland, 601.856.7546); mauricemilleurgallery.com

Sugarboo Designs “To the Moon and Back” block print $66 Mosaic, LLC Interiors (2906 N. State St., Suite 102, 601.713.2595); sugarboodesigns.com

Peru Paper Mississippi notecards with handmade paper $34.95 perupaper.com

Lenna Agnes, Libby Story Upcycled vintage kitchen towel and fabric scarf $48 Libby Story (1000 Highland Colony Parkway, Suite 5003, Ridgeland, 601.717.3300); libbystory.com

Anne Brunson, MeLabelle Jewelry License tag bracelet $35 Mississippi Museum of Art (380 S. Lamar St., 601.960.1515); melabellejewerly.etsy.com

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April Showers Soap and Watercolors Watercolor pet portrait $35 Available for commission work. Mississippi Farmers Market (929 High St., 601.354.6573)

Helene Fielder Sunflower mug $35 Mississippi Crafts Center (950 Rice Road, Ridgeland, 601.856.7546); potterybyhelene.com

Helene Fielder Octopus mug $26 Mississippi Crafts Center (950 Rice Road, Ridgeland, 601.856.7546); potterybyhelene.com

Rita Warnock Quilt $330 Mississippi Crafts Center (950 Rice Road, Ridgeland, 601.856.7546)

Wild Woolies Felt birdhouse $25 Fair Trade (2807 Old Canton Road, 601.987.0002

Mississippi Cold Drip Coffee $6 Fair Trade Green (2807 Old Canton Road, 601.987.0002)

Hazel Shields Abaloni necklace $50 Mississippi Farmers Market (929 High St., 601.354.6573); elegancefrommotherearth.biz

Hazel Shields Mother of Pearl bracelet $30 Mississippi Farmers Market (929 High St., 601.354.6573); elegancefrommotherearth.biz

African Market Baskets African basket from Ghana, West Africa $35 Fair Trade Green (2807 Old Canton Road, 601.987.0002)

Linda Williams Earrings $145 Mississippi Crafts Center (950 Rice Road, Ridgeland, 601.856.7546)

Jason Jenkins Original painting $500 Available for commission work. [email protected]

April Showers Soap and Watercolors Goat milk soap 4 oz., $4 Mississippi Farmers Market (929 High St., 601.354.6573)

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See more gift ideas in Jackson Free

Press Holiday DIY issue Nov. 20-26.

Send your ideas to

[email protected]


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Nicole Wyatt, Bohemian Phoenix Design Studio Handlettered typography art Price varies. Available for commission work. stylerevel.com

Ineke Pearson Ceramic sorority box $15 Pearson Ceramics, Feathers and Flies Facebook page

Ineke Pearson USM serving dish $30 Pearson Ceramics, Feathers and Flies Facebook page

Joy Parikh Necklace $ 28 sundayrookery.etsy.com

Joy Parikh Earrings $16 sundayrookery.etsy.com

Melissa Harris, Purple Paisley Palace Mississippi Love pallet art $65 purplepaisleypalace.com

Joy Parikh Necklace $30 sundayrookery.etsy.com

Sonic Speakers Vintage Crosley Sonic radio with a sub woofer $398 Libby Story (1000 Highland Colony Parkway, Suite 5003, Ridgeland, 601.717.3300); libbystory.com

Anne Ruggerio Wood-handled razor $45 Circa URBAN ARTISAN LIVING (2771 Old Canton Road, 601.362.8434)

Laura Su, Prismera Recycled steel necklace $69 Mississippi Museum of Art (380 S. Lamar St., 601.960.1515); prismeradesign.com

Leather and pearls wrap bracelet with vintage button clasp $59 Village Beads (398 Highway 51, Ridgeland, 601-853-3299); villagebeads.com

Anne Brunson, MeLabelle Jewelry License plate necklace $38 Mississippi Museum of Art (380 S. Lamar St., 601.960.1515); melabellejewerly.etsy.com

Lenna Agnes, Libby Story Pearl drop necklace $68 Libby Story (1000 Highland Colony Parkway, Suite 5003, Ridgeland, 601.717.3300); libbystory.com

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$375225-250 word announcement plus one photo.

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December 3-20, 2013

COOL TOO // canton

Oxford’s public spaces make it Mississippi’s agora.

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Canton shines with more than 200,000 lights each winter.

As the weather cools and the leaves begin to fall, Canton’s annual “City of Lights” comes alive for

the holiday season. Beginning the day after Thanksgiving and lasting through Dec. 23, Canton’s Victo-rian Christmas festival offers spar-kling fun for the entire family. The festival began in 1993 with 23 animation fi gures and a few strings of lights. Now in its 20th year, the festival adorns the city’s historic square with more than 200,000 glittering lights. Activities include horse-and-buggy rides, car-ousel and vintage-car rides, minia-ture train and fi re-truck rides, and three museums featuring more than 135 life-size animation fi gures. Children line up for the carou-sel, and adults return to their child-hood at the Canton Animation Mu-seums. Welcome Center Manager Jana Padgett. Her favorite part of the festivities is the look of wonder on children’s faces. “It’s really magical how the kids faces light up when they fi rst see their beloved Christmas char-acters, whether it be Rudolph, San-ta Claus or Frosty the Snowman,” Padget says. The museums invite guests into a world of holiday cheer and memories of a rich history. Padgett enjoys seeing visitors learn more about their culture, their history,

and each other as they tour the three museums. “I love seeing the families that come every year. You’ll see great-grandparents, grandparents, par-ents and children walk through the museum together. We have a ‘time machine’ in one of our exhibits, and it’s fun to see grandparents’ delight in describing their own experience of the past with their younger family members.” A $4 admission fee will admit one into all three museums. To join the fun, drive to Canton and park in the town square where you’ll see the lights and activities. While you’re in the area, grab a bite at Canton’s Two Rivers Café (1537 W. Peace St., Canton, 601.859.9999) or Mama Mia’s Pizza on the Square (103 W. Peace St., Canton, 601.407.1666). Also, be sure to check out the attractions that mark Canton as the fi lm capitol of Mississippi. Canton has served as the set location for a number of ma-jor motion pictures, including the Coen brothers’ “O Brother, Where Art Thou,” Joel Schumacher’s “A Time to Kill” and Jay Russell’s “My Dog Skip.” The Canton Tourism Bu-reau offers set tours from 10 a.m. to 5 p.m. weekdays and from 10 a.m. to 2 p.m. Saturdays. Purchase tick-ets at the Canton Welcome Center on the west side of the square. For more information, visit cantontourism.com/Christmas.

by Kristen Lucas

Canton shines with more than 200,000 lights each winter.

by Kristen Lucas

Illumination andAnimation


8 - Squat & Gobble, 6 p.m., at Reservoir Pointe (140 Madison Landing Circle, Ridgeland). Friends for a Cause’s annu-al party includes a silent auction, turkey calling and dance contests. Proceeds benefi t domestic violence shelters. $40, $70 couples; Call 601.955.1677; friendsforacause.com

14 - Conversation About Community,

11:30 a.m.-1 p.m., at Jackson Convention Com-

plex (105 E. Pascagoula St.). Operation Shoe-string hosts the forum with former Gov. Haley Barbour and Mayor Chokwe Lumumba. $50; call 601.353.6336, ext. 27; operationshoestring.org.

21 - Fondren Unwrapped, 5-8 p.m., in Fondren. The holiday event includes a visit from Santa and Fonzy the Fondren Reindeer, a Christmas tree lighting with carols at Duling Green, shopping and dining. Free; call 601.981.9606; fondren.org.

november2 - Metro Jackson Heart Walk, 9 a.m., at Mis-sissippi State Capitol (400 High St.). Check-in and other activities begin at 8 a.m. The 5K walk benefi ts the American Heart Associa-tion. Call 601.321.1209; email [email protected]; metrojacksonheartwalk.org.

5-6 - “Chicago: The Musical,” 7:30 p.m., at Thalia Mara Hall (255 E. Pascagoula St.). The Tony Award-winning musical is about two women performers accused of murder. $20-$62.50; call 601.981.1847 or 800.745.3000;

kesslerbroadway.com.

7-9 - Mistletoe Marketplace, at Mississippi Trade Mart (1200

Mississippi St.). More than 100 vendors sell their wares at the

annual holiday event. $10, $20 three-day pass, $5 seniors and chil-

dren ages 6-12; call 601.948.2357; mistletoemarketplace.com.

Events // thankful

29 (through Dec. 8) - “Amahl and the Night Visitors,” at Vicksburg Theatre Guild/Park-side Playhouse (101 Iowa Blvd., Vicksburg). The opera is about a crippled shepherd boy’s Christmas miracle. $12, $10 seniors, $7 stu-dents, $5 ages 12 and under; call 601.636.0471; vicksburgtheatreguild.com.

2 - Red Beans & Rice Cel-ebration, 11 a.m.-4 p.m., at Trustmark Park (1 Braves Way, Pearl). Enjoy red beans and rice, family-friendly activi-ties and live music. Proceeds benefi t Stewpot Commu-nity Services. $10-$20; call 601.353.2759; stewpot.org.

5 - Jackson: Past, Present and Future, 7 p.m., at

Millsaps College, Ford Academic Complex

(1701 N. State St.). Businessman Leland Speed and

activist Charles Evers discuss Jack-

son’s history, current conditions and the city’s future. $10, $5 students; call 601.974.1130; millsaps.edu/conted.

15-16 - Mississippi Immigrants Rights Alliance Unity Confer-ence, at Fondren Hall (4330 N. State St.) Nov. 15 and Smith Rob-ertson Museum (528 Bloom St.) Nov. 16. Speakers include Mexi-can author and poet Javier Silicia. $100 with Nov. 15 reception, $50 daytime events only, $10 students; call 601.354.9355, ext. 5; email [email protected].

22-24 - Platinum Productions 5D Barrel Run, at Kirk Fordice Equine Center (1207 Mississippi St.). Youth compete in barrel races for cash prizes. Free; call 228.860.8104; platinumproduction.webs.com.

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JACKSON AREA EVENTS UPDATED DAILY AT JFPEVENTS.COM. POST YOUR OWN EVENTS OR SEND INFO TO [email protected]

24 - Thanksgiving in the Park, 2 p.m., at Poindexter Park (200 Poindexter St.). The Healing Place and other organizations provide din-ner, personal hygiene kits and care packages. Free; call 769.257.0815; email [email protected].

boomjackson.com


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10 - Holiday Hustle 5K, 6:30 p.m., at Downtown Canton. Run or walk along the 3.1-mile course with a Christmas theme. Includes a Reindeer Trot for ages 12 and under. $25-$35; call 601.941.1840; email [email protected].

5 - Clinton Parks and Recreation Christmas Lighting, 6 p.m., at Brighton Park (530 S. Frontage Road, Clinton). Enjoy cookies, cocoa and a visit from a special guest. Free; call 601.924.6082; clintonparksandrec.com.

6-7 - Country Christmas Celebration and Gingerbread Market, at Mississippi Agriculture and Forestry Museum (1150 Lakeland Drive). Enjoy the holiday decora-tions and shop for gifts. Free, $3 for admission; call 601.432.4500; mdac.state.ms.us.

6-7 - Belhaven Sing-ing Christmas Tree, 7:30 p.m., at Belhaven University (1500 Peachtree St.), at the Soccer Bowl. A choir sings at the an-nual outdoor concert. Bring blankets and lawn chairs. Free; call 601-968-5930; belhaven.edu.

7 - City of Jackson Christmas Parade, noon, downtown. Local schools and orga-nizations participate in the annual event that includes a visit from Santa. Free; call 601.960.1084; jacksonms.gov.

3-20 - Christmas at the Governor’s Mansion, at the Governor’s Mansion (300 E. Capitol St.). See holiday decorations in the historic section. Guided tours held Tuesday-Friday from 9:30- 11 a.m. Groups of 10 or more must RSVP. Free; call 601.359.6421.

7 - Jingle Bell Market, 9 a.m.-4 p.m., at Trustmark Park

(1 Braves Way, Pearl). Pur-chase arts and crafts and enjoy live entertainment. The Batson Children’s Cancer Center’s Jingle Bell Jog 5K is

at 8:30 a.m.; call 601.939.3338; pearlms.org.

14-15 - “Snow Queen,” at Thalia Mara Hall (255 E. Pascagoula St.). Ballet Magnificat! pres-ents the performance based on Hans Christian Anderson’s fairy tale. $15-$40; call 601.977.1001; balletmagnificat.com.

Christmas in Canton Victorian Christmas Festival, at Historic Canton Square. Enjoy vintage car, truck and train rides, animated museums and light displays. $3 museum admission, $1 rides; call 601.859.5816.


14 - Cookies with Santa, 9 a.m.-1 p.m., at Jackson Zoo (2918 W. Capitol St.). Activities include putting wish lists in Santa’s mailbox, decorating cookies and pictures with Santa. Bring a camera. Free with regular admis-sion; call 601.352.2500; jacksonzoo.org.

Christmas on Ice, at Baptist Health Systems, Madison Cam-pus (401 Baptist Drive, Madison). Enjoy an ice skating rink and ice slide, concessions and concerts. $15 skat-ing and ice slide (skates included), concerts and Christmas Story Trail free; call 601.500.5970; christmasonice.com.

13-15 - Carols by Candle-light, 7 p.m., at First Baptist Church of Jackson (431 N. State St.). Ballet Magnificat!

and the FBCJ Sanctuary Choir perform. Free tick-ets (service charge ap-

plies for online and phone orders); call 601.949.1900 or 800.965.9324; firstbaptistjackson.org.

december

JACKSON AREA EVENTS UPDATED DAILY AT JFPEVENTS.COM. POST YOUR OWN EVENTS OR SEND INFO TO [email protected]

73 Work. Live. Play. Prosper.73Work. Live. Play. Prosper.

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DIRECT DIGITAL GREEN DESIGNCROSSMEDIAPRINT

MY LOCAL LIST

1. Chitoes African Deli (1700 Terry Road, Suite 5, 601.965.6161)Ilove,love,lovespicy,ethnicfood!

Nigerianfood,tome,issimilarto

cajun/creolecuisineorevensoulfood.

2. Broad Street Bakery (4465 N. Interstate 55, Suite 101, 601-362-2900)Isupportlocalbusinesses,andamongmy

favoritesareMangiaBenerestaurants.

BroadStreetstandsoutforme,becauseI

lovetheirlemonbars.I’vetriedprac5cally

allofthedesserts,butalwaysreturntothe

lemonbar.

3. Rainbow Natural Grocery Co-Op (2807 Old Canton Road, 601.366.1602) IgetCine’handmade

bathandbodyproductsthere—handcra9ed

organicsoaps,oilsandshea‐bu=ercreams.They

makegreatgi9s,andmyskinlovesCine’products.

4. New Horizon Church International (nhcms.org) Thechurchstrivestoreachthewholepersonbyencouragingspiritual

growth,entrepreneurship,evangelism,

health,homeownership,leadingbyexample,

volunteerism,etc.Itistrulyaplaceoflove

andvictory.

5. Metrocenter Mall (3645 Highway 80 W., 601.969.7633) Ihavefondmanymemoriesof

shoppingwithmymomasachildandhangingout

withfriendsatMetrocenter.Aslongasitremains

open,I’llsupportit.

6. Bonfi res in Bolton, Miss.I’mfromBoltonandverymuchlovethe

outdoors.Lastyearduringtheholidays,my

familyhostedabonfireonthepropertyforour

familyandfriends.We’vedecidedtohostat

leastonebonfireannually.

7. Sanaa Gallery and Boutique (5846 Ridgewood Road, Suite 212, 769.218.8289)Gallery 1 at JSU (1100 J. R. Lynch St., Suite 4, 601.960.9250) Ar5st/musicianLorenzoGayden

ownsSanaaArtGalleryandsellsar5sts’work.I

useLorenzomainlyforframing.Gallery1isafunky

newartgalleryandveryaccessible.

8. The Coffee Roastery (308 W. Pearl St., 601.949.6994)Sneaky Beans (2914 N. State St., 601.487.6349)TheCoffeeRoasteryiswalkingdistancefrom

myoffice.IcanwalktoSneakyBeansfrommy

home.Eitherplace,it’sgottobeahotchai

teala=e.TheyknowhowIwantit.

9. Fondren Muse (3413 N. State St., 601.345.1155) Thisdesignerconsignmentbou5que

iswalkingdistancefrommyhouse,soIcaneasily

dropinandfindhotitemsrangingfromshoesto

dresses.IespeciallylikeitthatMusedonatesits

proceedstoCARA.

10. Hilton Jackson Hotel (1001 E. County Line Road, 601.957.2800) Livejazzymusicfromthe

legendaryAndyHardwick(mydad)coupledwith

greatfoodistheperfectSundaybrunchcombo.

11. Stevie’s Braids & Styles (440 Bounds St., Suite F) I’vewornmynaturalhairsince1994.IdiscoveredStevannain2010.Sheisbyfaroneof

themostcrea5venaturalhairstylistsinJackson.

Herlovefornaturalhairshowsinherwork.

1111AJudge’sJacksonJoys


11.

MunicipalCourtJudgeJuneHardwickis

allaboutlivinglocal.Shesharedher

favoritespotsaroundtown.

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Meet The All New 2014 Honda Odyssey…For People Too Cool for a Mini Van!

555 Sunnybrook Rd. | Ridgeland | 601.957.3400 | www.pattypeckhonda.com | Find Us On Facebook

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eat, drink, give boom jackson holiday edition

Documents

thriving arts

allison crews

culture focus

culture committee of

culture scene

culture information

culture subcommittee

jackson metro area