Accent July 2009 Edition

ACCENT S O U T H

M I S S I S S I P P I PREMIERE EDITION JULY 2009

Grillin’ With Robert St. John SPECIAL WEDDING SECTION | REINVENT YOURSELF | SYMPHONY COUTURE | STORM AVENUE SANCTUARIES | CSI

AT

USM

“Excellent selections, excellent services & good prices!” ~Robert M., Purvis

“Thanks so much for helping me get the rug I really wanted at a great price!” ~Sarah R., Starkville

“The sales person who helped me was wonderful and so nice. That to me will keep me coming back!” ~Hank G., Petal

Anderson

DESIGN CENTER

PAINT • FLOORING • RUGS • LIGHTING

11 O FFICE P ARK D RIVE • HATTIESBURG • 601-545-7198

BROOKHAVEN LITTLE THEATRE SUPPORT THE LOCAL ARTS www.brookhavenlittletheatre.org

J U LY 2 0 0 9 | ACC E N T S O U T H M I S S I S S I P P I | V O L . 1, N O. 1

CONTENTS 42

features

SURF’S UP!

PHOTOGRAPHY BY ALEXEY SERGEEV

34

REINVENT YOURSELF by Robyn Jackson

37

CSI: SOUTH MISSISSIPPI by Layla Essary

Dreaming of changing careers? Three South Mississippians share their stories and advice.

Students learn the basics of crime scene investigation at USM Academy.

54

STORM AVENUE SANCTUARIES by Holly Slay

Brookhaven homeowners create personal retreats in their own backyards.

4

a cc e n t s o u t h m i s s i s s i p p i

58

SYMPHONY COUTURE by Scott Thornburg

70

GRILLIN’ WITH ROBERT ST. JOHN by Lynne Jeter

Southern Miss Orchestra strikes a pose for its 89th season calendar.

It all started with an Easy Bake Oven for this successful Hattiesburg restaurateur and cookbook author. ON THE COVER ROBERT ST. JOHN Photography by Joey DeLeo ABOVE SEA OATS ON SHIP ISLAND Photography by Alexey Sergeev

GUEST COLUMNS

CONTENTS

12

J U LY 2 0 0 9 | ACC E N T S O U T H M I S S I S S I P P I

14 16

CHARLOTTE BLOM Buddhism in South Mississippi LEIF MUNKEL Hattiesburg hosts “Sixty Years of Memories” ANTHONY THAXTON Watercolor Step-by-Step

SPECIAL BRIDAL SECTION in every issue 10 Editor’s Notes 78 Life in South Mississippi

20

SOUTH MS WEDDINGS Celebrate with style and elegance

FEATURES

40 42

20

TAY SPREITLER Local girl scores big in Los Angeles SURF’S UP! Day trip to Ship Island

HOME & GARDEN

46 50 40

TEND MY LAMBS, FEED MY SHEEP Neighbors helping neighbors AT HOME IN HOLMESVILLE Pike County couple restores 1820’s cottage

ARTS & ENTERTAINMENT

62

MAD POTTER’S HOUSE Visionary architect Frank Gehry designs a museum honoring artist George Ohr

IN THE KITCHEN

74 75 75 6

a cc e n t s o u t h m i s s i s s i p p i

77

BLUEBERRY THRILLS It’s the season for picking blueberries TERRIFIC TOMATOES Holly Clegg shares her favorite tomato recipes PAPPAW’S PIES Editor has great memories of her family in the kitchen

CONTRIBUTORS

TRUDY BERGER, a retired business consultant who moved to Southwest Mississippi after a 30-year professional career in Houston, is currently an election commissioner for Pike County, and a dedicated volunteer deeply involved in church and community activities such as the Summit Historical Society, the McComb Depot Railroad Museum, and the Preservation Commission in her current hometown. She is a native of Hammond, La., and a long-ago graduate of the LSU School of Journalism. KAREN BLAKENEY is an award-winning writer who lives in Gulfport with her husband and five children. Before graduating from Millsaps College, she studied art and poetry at St. John’s College at Oxford University. Karen has recently completed a memoir about her young son’s struggle to overcome Scimitar Syndrome and Congenital Kyphosis. She maintains a congenital heart defects Web site, www.NathansPrayer.com. CHARLOTTE BLOM has a bachelor of arts degree from Vassar College. She has been freelance copy editing and writing for years, as well as sampling unrelated professional experiences. She enjoys exploring, hunting and gathering in and around her home in Hattiesburg. LAYLA ESSARY is currently a freelance writer for various publications and works as a contract public relations consultant. Before fulfilling communication roles with two area-wide non-profit organizations, Layla worked for nearly a decade in the broadcasting industry as an anchor and reporter for local television stations in Mississippi. JAMES WELCH is a freelance writer living in the Hattiesburg area with his wife and three children. He enjoys writing feature stories and essays.

LYNNE JETER is a freelance writer and editor living in Covington County. Author of “Disconnected: Deceit and Betrayal at WorldCom,” published by Wiley & Sons in 2003, Lynne’s work has appeared in international in-flight airline magazines as well as local, state, regional and national print media. She is a graduate of the University of Southern Mississippi. LEIF MUNKEL is the communications coordinator for the Hattiesburg Convention Commission. He is also in charge of publicity for the Mississippi Miss Hospitality Pageant. He is a former reporter and anchor for WDAM News in Hattiesburg as well as WMDN News in Meridian. He is originally from Minnesota where he majored in mass communications. HOLLY SLAY lives in Brookhaven and is married to Tim Slay. They have two young daughters, Ellie and Abby. She works part-time at the City Clerk’s office, and enjoys writing, painting and spending time with her family. ANTHONY THAXTON is a painter, musician, television producer and columnist. His video productions have won numerous national awards. Currently, he produces “The United Methodist Hour” with Shane Stanford. Anthony lives in Petal with his wife, Amy, and children Bryant and Sydney.

ACCENT SOUTH MISSISSIPPI

Volume 1, Number 1 • July 2009

JOIN OUR FAN PAGE ON FACEBOOK EDITOR-IN-CHIEF Robyn Jackson [email protected] CONTRIBUTORS Trudy Berger Layla Essary Lynne Jeter Holly Slay Scott Thornburg Valerie Wells GUEST COLUMNISTS Karen Blakeney Charlotte Blom Holly Clegg Leif Munkel Anthony Thaxton James Welch ADVERTISING For advertising information Kristi Carver [email protected] Doug Crotty [email protected] EDITORIAL OFFICES 601.543.9872

VALERIE WELLS is a freelance writer who has covered all aspects of community journalism for the past 20 years. A military brat with deep roots in South Mississippi, she looks for stories about the shared history and culture of the region brought to life by everyday folk. She has written for national and regional magazines and has been editor of several publications and Web sites. She lives in Hattiesburg with a patient husband and two well-adjusted sons.

ACCENT South Mississippi is published bimonthly by SoMiss Publishing LLC Post Office Box 19027 Hattiesburg, MS, 39603 SoMiss Publishing LLC. All rights reserved. Contents of this magazine may not be reproduced in any manner without written consent from Publisher. ACCENT South Mississippi cannot be held liable for errors and omissions. Printed in the U.S.A.

8

a cc e n t s o u t h m i s s i s s i p p i

EDITOR’S NOTES

SINCERELY SOUTHERN

WELCOME

W

WELCOME TO ACCENT SOUTH MISSISSIPPI. WE HAVE PACKED THIS PREMIERE ISSUE WITH A VARIETY OF FEATURES THAT REFLECT THE INTERESTS AND L I F E S T Y L E S O F S O U T H MISSISSIPPIANS, FROM THE

serene backyard retreats of several Brookhaven residents and the Edwards Street Fellowship’s community vegetable garden in Hattiesburg, to a home built around 1820 near McComb that has been lovingly restored. There’s a day trip to historic Ship Island, and Wiggins native Taylor Spreitler talks about what it’s like to have a starring role on “Days of Our Lives,” which has been a favorite soap opera of Hattiesburg-area residents for decades. The name of this new magazine is no accident. When I was brainstorming possible names, I quickly realized that “accent” was just what I wanted this magazine to do - to accentuate the positive things about this beautiful and unique place we call home. As a lifelong resident of South Mississippi - born and raised in Gulfport, a resident of Hattiesburg for nearly 30 years - I know that the area between the Coast and the capital is the place to be. We have a casual but elegant lifestyle here, often more influenced by New Orleans and the Gulf Coast than Jackson or the Delta. We have homes here that rival and even surpass anything you see in the national decorating magazines or on HGTV. And we have an incredible culinary tradition, blending traditional Southern dishes with a touch of Cajun and Creole flavor, as personified by Hattiesburg chef and restaurateur Robert St. John, the subject of our cover story, whose menus and cookbooks reflect the taste of the New South. The Accent also evokes our famous drawl, because after all, when you think of the South, you think of accents, and the accent of native South Mississippians is unique. The magazine you now hold in your hands is the culmination of a lifelong dream. I grew up reading my grandmother’s copies of Southern Living and Better Homes and Gardens, and I was buying decorating magazines while I was still residing in a dormitory at the University of Southern Mississippi, dreaming of someday having my own home. I hoped to eventually work for one of those glossy magazines, but ended up in newspapers, writing home and garden and food features, and freelancing for magazines. But I always knew that my dream job was to edit a magazine. And now, here it is. I hope you enjoy reading it as much as I’ve enjoyed putting it together. And I must thank the writers, photographers, designers and advertising representative who helped make this dream a reality. They’re simply the best. And thanks to the advertisers, whose support has made this premiere issue of The Accent possible. This is only the beginning. Let us know about interesting people and places we should feature in upcoming issues of The Accent. You can e-mail me at [email protected]. But first, put your feet up, pour yourself a tall glass of lemonade and enjoy Accent South Mississippi.

Robyn Jackson 10

a cc e n t s o u t h m i s s i s s i p p i

GUEST COLUMN | spirituality

B UDDHISM IN SOUTH MISSISSIPPI

T

TEXT BY CHARLOTTE BLOM The Bible Belt seems an unlikely niche for Buddhists. But after four months of practicing Nichiren Buddhism on my own, I became curious to meet others. With a little research, I found there are more than 100 Nichiren Buddhists from the Mississippi coast to the Jackson area (not to mention northern Mississippi, other schools of Buddhism or other nonChristian based religions). Within a week of contacting the center in New Orleans, I was sharing a ride with a Petal-based

12

a cc e n t s o u t h m i s s i s s i p p i

Buddhist, Vickie, to a Sunday morning Gongyo (chanting) meeting and study group in Gulfport. Traveling south on U.S. 49, I watched the rows of pine trees flash by as Vickie, a self-proclaimed reformed “social phobe,” told me stories of her experiences with Buddhism in several states. She’d been practicing since 1971, so she was well established with Soka Gakkai International (SGI), an organization created in Japan in the 1930s for lay practitioners of Nichiren

Buddhism. In the mid-13th century Nichiren Daishonin discovered that the Lotus Sutra (based on the teachings of Shakyamuni Buddha) revealed, in essence, every person whatever their life condition - has a Buddha nature, and the ability to awaken it. According to this Nichiren Buddhism, the heart of the Lotus Sutra is called daimoku or, “Nammyoho-renge-kyo,” which (loosely) means devotion to the mystic law of cause and effect (represented by the word for Lotus flower), through sound. At the study group, a circle of people in metal folding chairs were discussing scripture based on acting from the heart. David, the chapter leader, was cordial and careful to explain the Buddhist basics to me. A woman wearing a pink shirt with the words “Hog’s breath is better than no breath,” chimed in, recounting a story of great fortune her husband is experiencing, due to her chanting, she said, since her husband doesn’t practice. Her short, curly hair was dark brown and glistening with gel under the ceiling lights, and she beamed as she said, “It works. It really works.” When the meeting ended, everyone mingled and suddenly there was an arc of Buddhists surrounding me, asking typical questions like why I had moved to Mississippi, and how I liked it. I told them I had two reasons for moving here: an on-again/off-again relationship, and to explore the South. David told me I have a “searching nature,” a good thing to Buddhists. I was invited to ask any questions I had. Over the months, I continued to correspond with some of the members by e-mail, and attended one or two meetings on the coast, and our discussions delved deeper into the core of Buddhist beliefs, and main SGI concepts like “human revolution,” which basically means to empower oneself to transform one’s own life, thereby creating positive personal and global effect. Like everyone, Buddhists struggle with their

inherent dualistic nature of darkness and light. At the end of the day, religious or not, humans remain human, with foibles, desires, successes, cyclical behavior, and slogan Tshirts. SGI has more than 12 million members worldwide, yet there are some who practice Nichiren Buddhism without SGI affiliation. I still often practice and study on my own, though I profoundly appreciate having found other people through the organization, and everything I continue to learn from the Buddhists in Mississippi.

a cc e n t s o u t h m i s s i s s i p p i

13

GUEST COLUMN |miss hospitality rituality

Sixty Years of Memories T HIRTY- FIVE F ORMER S TATE W INNERS R ETURN

T

FOR

S UMMER C ELEBRATION

TEXT BY LEIF MUNKEL PHOTOGRAPHY COURTESY HATTIESBURG CONVENTION COMMISSION This summer the Mississippi Miss Hospitality Pageant celebrates 60 years, and in honor of this milestone the pageant is bringing back 35 former state winners from as far back as 1950. These former Mississippi Miss Hospitality winners represent every decade the pageant has been around and bring over 50 years of pageant memories to this year’s state pageant. “It’s an unprecedented event in the pageant’s history to have this many state winners in one

14

a cc e n t s o u t h m i s s i s s i p p i

place at one time,” said Pageant Director Traci Rouse. “We can’t wait to see these

wonderful ladies and hear their stories about being state Mississippi Miss Hospitalities

and learn what effect the pageant had on their lives.” Suzanne Paul, the 1952 state winner, from Meridian, will be one of those ladies returning. She says she looks forward to attending this year’s pageant and reminiscing with other former winners about the experience. “It was a fantastic time. We had a week of activities, it was a whirlwind,” Paul said. “I don’t even remember when I won. It was such a shock, my mind went blank,” Paul said.

Paul was chosen from 51 contestants and would spend the next year traveling to New York, Washington D.C., Detroit and Minneapolis representing Mississippi in shows and festivals. She says being Mississippi Miss Hospitality changed her life forever. “It really gave me a smile and a voice,” Paul said. “It gave me confidence to speak and to be outgoing. This really helped me in my professional life.” After her reign as Mississippi Miss Hospitality Paul enrolled at Belhaven College where she would go on to get her teaching license. She taught speech and English and received her master’s degree from Tulane University. She then moved to Florida and become an administrator in charge of adult education for the Manatee School District. “The pageant was very good for my selfesteem,” said Paul. “It was something I’ll never forget, it helped to shape my life.” The theme of this year’s pageant is “60 years

Miss Hospitality Suzanne Paul, the 1952 state winner

of memories” and will take contestants and pageant lovers through the decades of the pageant’s existence. In addition, specially organized dance numbers set to popular music from those decades will be included. Also, tributes to the former Miss Hospitality state winners will be included, like the first Mississippi Miss Hospitality Katherine Wright Hunt from 1949. The pageant has been a mainstay of Mississippi since it began in 1949 under Gov. Fielding Wright and the Mississippi Legislature with the purpose of presenting young ladies to help promote the state in tourism and economic development. In 1986 the legislature voted to discontinue the pageant, but the Starkville Area Chamber of Commerce took it over until 1997, when Hattiesburg received the sponsorship. This will be the pageant’s 12th year in Hattiesburg. This year, 32 contestants from across the state will compete for more than $100,000 in scholarships and prizes and for the title of Mississippi Miss Hospitality 2009. These contestants will experience a full week of special events, tours, interviews, and rehearsals, with two nights of competition beginning on Friday, July 31 at 8 p.m. and the final competition on Saturday, Aug. 1 at 8 p.m. at the Saenger Theatre. Mississippi Miss Hospitality 2009 will travel the state and country promoting Mississippi’s tourism, industry and economic development. She will also serve as its goodwill ambassador for one year, showing hospitality to everyone she meets. Tickets are $18 for premiere reserved seating and $13 for general reserved seating per night. You can also purchase a package for both nights of competition at $36 for premiere reserved seating and $26 for general reserved seating. Premiere reserved seats are the best seats in the house and are limited in number. They will go quickly. For more information about the pageant, contact Pageant Coordinator Traci Rouse at (601) 296-7401 or go online to www.MissHospitality.com.

a cc e n t s o u t h m i s s i s s i p p i

15

Purchase Your Copy Online

Visit our New Website

www.waiting4acure.org

W C for a

AITING URE

601.543.5719

515

WEDDING SPECIAL |

Commitment

...A ND T WO S HALL B ECOME

W

One

TEXT BY JAMES E. WELCH

What is it to be wed? Does it mean that we gain a companion to share in the day-to-day things of life? Does it mean having someone to share the good times with, and the bad? Is it having a full-time friend? Or maybe someone to share in your frustrations? Is it a bond between two people? Is it the beginning of a family? Is it puppy love in full bloom, or the flower that springs forth from the seeds of love’s beginnings? Maybe it’s the fire that erupts from love’s first sparks or the twinkle developing into a focused beam of light.

20

a cc e n t s o u t h m i s s i s s i p p i

Why do we wed? Do we wed as simply the next step in a growing relationship? Would it not grow otherwise? Do we wed because it’s expected? Is it the ceremony or the reception? Do we wed as an excuse to get family together from out of town, as if it was a Thanksgiving day, only on our terms? Is it the candles, the flowers, the gifts, the friends, the dresses, tuxedos, vows, walks down the aisle, and just plain magical thing that takes

place on that day? I believe that it is all of these things and more. Let’s start with love. Love is where it starts, isn’t it? Love is a word that is synonymous with marriage and most certainly can be found amongst the invitations at the beginning and the thank you cards at the end of this ceremony. Love is the fuel for the fire that marriage is forged upon, and it is also where the sparks lie. Love is kind, love is fair, and love is

not quick to anger, but marriage is deeper than that. When examining love we could talk about when Harry met Sally, but, I think that maybe when Adam met Eve may be a more reliable place to start. You see, when looking for the answers to tough questions like these, I find it best to begin at the beginning. When it’s your idea and your creation, you get to be the authority on it. So, let’s start somewhere familiar, we all know this story. God created man and he looked lonely or maybe couldn’t handle things on his own, so God made him a helper. He caused Adam to fall into a deep sleep and pulled out one of his ribs, for use in manifesting woman. We don’t know which rib, but there are other places where the Bible tells us that under the fifth rib is a deadly place to be stabbed in battle. Under the fifth rib is near the place where man’s heart lies, and as the heart is often referred to as the center of emotion, and therefore love, I would like to believe that maybe it was in fact this rib that joined man to woman, the rib that lies closest to man’s heart. This seems to be very significant, because God could have just made woman from the ground and breathed life into her nostrils as he did man. It’s evident that he wanted to show us the bond between these two beings that he created, to become one in this ceremony we refer to as a wedding. We most likely are the only of God’s creations in which one gender was made of and for the other. The Bible then says that they shall

be one flesh, but what does this mean? Obviously it’s meant to be a strong bond, how can you pull apart your flesh or your bones? This is a lot deeper than the legally binding aspect of it all. If love is the fuel, then this ceremony is the fire and God the blacksmith who forges the two into one. So this is indeed a magical ceremony and a one-of-a-kind day. It’s a day that sometimes takes years to plan. Little girls often spend playtime planning their wedding day, and it continues as they grow. It’s a day that requires lots of people to work together, sometimes it takes hundreds, if you count the guests all showing up on time. The wedding party must all be there, ready, and rehearsed, in order for it to work. Food must be prepared, candles lit, dresses fitted, rings in place, flowers placed, and on and on this list goes. All of this and more has to work together in order to make this the perfect day, and yet, weddings almost always work like the gears in a well-made clock. One thing works and then another until everything is completed in perfect time and this unspoiled magical moment is manifested into existence just as God has manifested the very day that it is held on. The two meet at the altar and exchange rings made of gold, which are pure like their love. They enter into a covenant with God and are forged by God’s own hand into one being for all of their lives. In sickness and in health, in good times and bad, they are connected as one all the way to their bones and all the way to their souls.

a cc e n t s o u t h m i s s i s s i p p i

21

WEDDING SPECIAL |

The Gift Registry

GIFTS, TREASURES & MEMORIES

W

“Monograms are very popular right now, for wedding gifts, bridesmaid and groomsmen gifts, flower girl and ring bearer gifts, etc.,” said Connie Hooper of Engravables in Brookhaven. “We sell more monogrammed engraved gifts than embroidered gifts for bridal party attendants. Per historical etiquette, the new married initial is not to be used until after the wedding and the lady’s initials are on the linens, bath towels and the man’s initials are on the barware. As far as the wedding day, we normally do names and dates on the toasting goblets, cake knife and server, guest book and pen, however, it has become popular to put one single initial on many of the items so they can be used after the wedding.”

TEXT AND PHOTOGRAPHY BY HOLLY SLAY

While china, crystal and silver have always been classic wedding presents, today’s brides are thinking out of the gift box when registering at local boutiques. Large crosses, enamel cookware, pewter serving trays and stoneware dish sets are fashionable gifts for newlyweds. “We carry several china patterns, however, lately brides have been asking for more useful gifts,” Rebecca Chambers of Sisters By Design in Brookhaven said. “Our biggest seller is the Le Creuset cookware.” A French brand of enameled cast iron cookware, Le Creuset has been a favorite of top chefs and foodies for more than 80 years. Now a full-line of cook-

22

a cc e n t s o u t h m i s s i s s i p p i

ware and accessories is featured at Sisters By Design. “Caribbean and kiwi are our most popular colors,” Chambers said. “They will use this cookware for their lifetime, it’s a great product.” Recipe boxes and cookbooks are good gifts for young brides, said Roberta Norton of Ables Antiques and Gifts, also in Brookhaven. “We have wooden recipe boxes with cute quotes painted on them,” Norton said. “Life is Short – Eat Cookies” declares one whimsical box in Ables. Bridal shower guests can fill the box with recipes for their favorite dishes, giving the bride

and groom plenty of ideas for meals in their new kitchen. Both Ables and Sisters By Design carry upscale food items to accompany the recipes. Dip mixes, jars of preserves and fancy cheese straws can fill a gift basket, along with useful mixing bowls and cooking utensils. “We sell of lot of Mississippimade gourmet food products.” Chambers said. Dinnerware options for brides have also transitioned into more casual styles. Heavy stoneware dishes and accessories are featured in both shops. “We carry Juliska and

THE DISH ON CHINA When it comes to china patterns, brides

Fortunata stoneware patterns at Ables,” Norton said. “Fortunata is a small, family-run Italian company with attractive pieces, and our Juliska stoneware is microwavable as well as dishwasher and freezer safe.” At Sisters By Design, Vietri is the featured stoneware line, complete with plates, bowls, serving pieces and storage canisters. Large serving pieces make a statement in a new bride’s kitchen, whether on display or filled with delectable foods. Pewter has been a popular choice by brides for several years. Trays and platters are mixed and matched easily to suit a bride’s personal tastes. Whether shiny and sleek, or brushed and beaded, pewter can be used in formal or casual settings. “We’ve also started carrying a line of copper serving trays and accessories at Ables,” Norton said. White ceramic trays and chips-n-dips sets in fitted wicker baskets add texture to a tablescape. Sparkly glass and acrylic objects are frequently included in the registries. Ables carries a line of acrylic ice buckets and Tervis tumblers, perfect for entertaining. Large glass pitchers can serve beverages with flair. Decorative items are unique gifts that can warm up the newlywed’s home. Crosses have been big sellers in both Brookhaven shops. From large rustic metal and wooden crosses to handmade ceramic crosses,

the choices are endless. Both boutiques carry ceramic crosses handcrafted by Mississippi artists. Traditional gifts such as candle sticks and picture frames have been updated in chunky woods, woven rattans and rugged metals. “Brides love anything with their new initials,” Chambers said. Registry items include monogrammed towels, engraved ice buckets, large wooden letters for display, and anything personalized. “We have a new local artist creating custom canvases handpainted with the couples name, wedding date and monogram. We’ve had a good deal of interest in them,” Chambers added. “We have an average of 30 brides registered at any given time,” Chambers said. “The popularity of certain items ranges from year to year, some years china is popular, some years it’s stoneware.” But one thing never changes, the customers giving shower and wedding gifts want theirs to be remembered. “We have customers in Ables all the time who say ‘I want to purchase something the bride will look back years from now and recall that I gave it to her.’ Something distinctive,” Norton said. Chambers, of Sisters By Design, echoed that sentiment. “We want the bride and groom to treasure their unique wedding gifts, and hope they’ll provide special memories of the giver and their big day,” she said.

today want something they can mix and match and use for everyday entertaining as well as the holidays. “Brides will pick out a pattern and use that pattern for everything,” said Gail Albert, owner of Plums in Hattiesburg. “These are pieces that you can dress up or down. They’re getting something simple. They know they’re going to get bored with it over the years, so they want something versatile.” Chargers or service plates are another popular item on registries because they can add a pop of color to a simple place setting. “Almost all china companies are doing chargers,” Albert said. The economy has caused many brides to include more moderately priced patterns on their wish lists. “One set has an entire place setting for $35,” Albert said. They are also including stonewear or everyday dish sets on their registries, because they are less expensive than fine china. “They’ve been scaling down what they’re getting,” she said. Annieglass is another popular and versatile line. The pieces can add contemporary flair to an antique china pattern or blend with a modern style.

a cc e n t s o u t h m i s s i s s i p p i

23

WEDDING SPECIAL |

On a Budget

SWEET &

Simple A simple rented fountain can turn an ordinary reception into an elegant affair without breaking your budget. Take advantage of seasonal fruits and vegetables when planning your wedding reception. Simple wines, cheese and fruits are always a delight for your guests and won’t break your budget if you shop for items in season.

P ERSONALIZE

YOUR WEDDING AND KEEP

YOUR BUDGET UNDER CONTROL

C

TEXT BY VALERIE WELLS

Cut out the stress and extra expense from your wedding plans. A joyful celebration wasn’t meant to make life miserable. A simple wedding can save you money, help the environment and have deeper meaning for your family. Here are some ideas to consider that will personalize your wedding and keep the budget under control. • LOCATION Where you decide to have your wed-

24

a cc e n t s o u t h m i s s i s s i p p i

ding and reception can greatly affect the expense. “Think outside the box,” said Dominique McCall, co-owner of Café Boheme in Hattiesburg. She and artist Paul McCall got married in an art studio surrounded by friends in other art studios. It had special meaning for the couple and also wound up saving them some money in their new life together.

When selecting flowers for the wedding party or for the reception, group similar flowers together for big impact. A small arrangement of roses in the center of a table is elegant. A bouquet of inexpensive summer daisies is lovely when mixed with bright seasonal blooms.

Other unusual places to consider include a friend’s garden, a favorite beach or a local park. One thing to consider, though, is what to do if the weather turns bad. Tents can be prohibitively expensive, some costing as much as $10,000. • FLORAL ARRANGEMENTS “One of the best ways to save is on flowers,” said Erica Sherrill Owens, a wedding photographer and a self-described “budget bride.” When Owens got married, she went to a local craft store and bought artificial flowers at a 50 percent off sale. She made her own bouquet as well as corsages and boutonniers for the entire wedding party. After the wedding, these special people in her life had a memento of the celebration. “It meant more because I did it myself.” McCall suggests using potted plants for decorations that guests can take home. It’s a greener choice that will remind friends and family of the wedding a long time after. • FOOD Catering expenses can be easily contained, said McCall, whose business includes catering. “I’m all about the afternoon wedding and reception,” she said. “You still have the toast.” Instead of a full meal, an afternoon option might offer appetizers and a variety of mini-cakes. When planning a menu with a chef, McCall said it’s better to stay within the same theme such as Italian or Asian, rather than mixing unrelated dishes from around the world. That way the chef can use a lot of the same ingredients and pass the savings along to you.

26

a cc e n t s o u t h m i s s i s s i p p i

A simple one-tier wedding cake is a perfect size for a small wedding reception. Decorate with fresh, colorful flowers for the perfect cake topper.

McCall also suggests staying with food that is in season and that is grown locally. If you are bringing your own food, she highly recommends shopping at a farmers’ market. Owens is a big fan of the potluck reception she had at her wedding. Family and friends brought favorite dishes and created a relaxed, loving mood. Owens said that was better than paying a high price for a stranger’s unknown cooking plus the extra expense of a wait staff. “It was more of a family event,” she said. • PHOTOGRAPHY Hiring a professional photographer is affordable if you shop around and ask about options. Owens said she offers both a package deal and an hourly rate. If the bride and groom prefer, she can offer them just a CD of the photographs that the couple can print at a later time. “Other photographers will do this, too,” she said. McCall bought throw-away cameras for guests at her wedding and had them snap the pictures. She bought the cameras in bulk and negotiated an even lower price with the vendor. “Always bargain and negotiate,” she said. “You can always do that.” • FURNITURE McCall suggests renting the sim-

plest furniture needed and then dressing it all up. “A little decoration goes a long way,“ she said. Ribbon tied behind chair backs and inexpensive tulle draping can transform the plainest seats into fancy ones. Instead of renting dining tables, McCall said it’s cheaper to get large boards and saw horses at a hardware store then cover them with fabric. “You can seat more people that way, too,” she said. • DRESS Ebay and other online options make finding the perfect wedding dress easier. Consider any family heirlooms. Be open-minded and investigate renting options or even borrowing. Find a seamstress and have her create a oneof-a-kind dress. Look for sales at bridal shops. • INVITATIONS Save money on paper invitations by printing your own. Use recycled paper or some other simple choice. Do something unexpected - maybe put the invitation in a box or send free-spirited postcards. “It’s all about presentation,” McCall said. “There’s so many nice papers, you can get creative with presentation.” • LIMO Instead of paying for the expensive option, ask a friend with a classic ‘50s car if you can use it for the occasion. • DECORATIONS One way to keep things simple is to have a wedding that coincides with a holiday or some other festive occasion. Christmas weddings, for example, can use a lot of the color and pageantry of the season. The timing can help guests take time off work or plan to help you in other ways. “Let people help,” McCall said.

a cc e n t s o u t h m i s s i s s i p p i

27

WEDDING SPECIAL |

Conn/Slay Wedding

COUNTRY

Celebration B LACK -T IE A FFAIR R ANCH S TYLE TEXT BY ROBYN JACKSON

E

Every couple wants their wedding to be unique, but Lisa and Richard Conn took it to a fabulous extreme for their April 18, 2009, ceremony and reception, which were held at the barn on their Circle C Ranch in the Dixie community near Hattiesburg. The black-tie affair started at 5:30 p.m. with the ceremony for close friends and family, and the “celebration” started at 7 p.m. More than 400 guests attended. “We knew that with the number of people we wanted to invite to our celebration, we would have a hard time finding a location that could accommodate everyone,” Lisa said. “We also knew we wanted to do things a bit differently from the norm. Having it at our site allowed us total control over the event. We love to entertain and have hosted friends and family for a number of different events like birthday parties, Christmas gatherings, corporate dinners, etc.” Richard Conn is an orthopedic surgeon in Hattiesburg and Lisa Slay Conn is director of marketing for Wesley Medical Center. Pulling off a formal event in a barn was not without its challenges. “Our main challenges were ensuring that we had adequate power and then we prayed for no rain, which thanks to many prayers from many friends held off until we were leaving the celebration at 12:45 a.m.,” Lisa said. She wanted every aspect of the wedding to be unique, from the invitation to the music, which was performed by The Yat Pack, an ensemble from Metairie, La., that plays music inspired by the original Rat Pack (Frank Sinatra, Dean Martin and Sammy Davis Jr.), and the Soulsations from Memphis. The bridegroom even joined them onstage for a rendition of the Blue Brothers’ hit “Soul Man.” Wedding planner Lisa Smith of Covington, La., helped pull it all together. “The marriage was neither Rick’s nor my first marriage,” Lisa said. “We’ve been around the block before, so we knew what we wanted, and we made it happen. We knew we wanted everyone to look as beautiful as our surroundings, so we asked that our guests come in black-tie attire. Who would have ever thought of holding a black-tie affair in a barn, but we did it.” The ceremony was held just outside the barn on a grassy area that overlooks two pastures. “Rick’s childhood friend, Johnny Tatum, performed the wedding ceremony and our good friend who is an orthopedic surgeon that does consulting with Rick, Dr. Bernie Stulberg, played the violin,” Lisa said. “It was very intimate and personal, which made the vows even more special. Even though it was a formal affair, right before Rick and I walked each other down the aisle, I stopped and took off my high heels because I realized I would never be able to keep my balance and would sink into the soft ground, so in true country style, I was married with no shoes on my feet.” The elegant evening reflected the couple’s joy. “What we wanted more than anything with the celebration was for people to enjoy the night with us,” Lisa said. “Rick and I have been dating for almost four years and we were engaged for a year and a half. The night was about celebrating the fact that God brought us together and we fell in love.”

Although the couple selected a dessert bar with pickup sweets, Zoe’s Bakery surprised them with the addition of several cakes.

WEDDING SPECIAL |

Dunlap/Berry

GARDEN

Nuptials

R EFLECT B RIDEGROOM ’ S I TALIAN H ERITAGE TEXT BY ROBYN JACKSON PHOTOGRAPHY BY JOEL BONNER

A beaded gold table cloth covered the bride’s table, which held a brass punch bowl and the four-tier candied lemon wedding cake topped with fresh roses that matched her bouquet. A separate groom’s table held the groom’s threetier chocolate ganash cake topped by their initial in cocoa. The couple resides in Hattiesburg, where she is pursuing her master’s degree in medical technology science/microbiology at the University of Southern Mississippi and he is a licensed massage therapist working at Orleans Park Rehabilitation Clinic.

30

a cc e n t s o u t h m i s s i s s i p p i

B

Brett Berry and Michael Dunlap brought a touch of Tuscany to their Oct. 4, 2008, wedding, held at the home of her parents, Regiena and Al Berry, near New Hebron. “Our theme was country/Tuscan, because Michael’s Italian heritage complimented my parents’ relaxed, informal style of entertaining,” Brett said. “Italian music played before the ceremony as guests gathered in the front yard. An Italian wedding tradition we went with was to ‘hide the bride.’ Italian families surround the bride and walk through the town to meet her groom. So, my family walked me out to the end of the front path, then my dad walked me the rest of the way to give me to Michael.” The couple chose to face their 177 guests to commit their vows while the Rev. Mike Dubose, pastor of New Hebron Methodist Church, performed the ceremony on the front steps of the house with his back to the guests. Decorations also carried out the Tuscan theme. The front porch and steps sported lush drapes in Tuscan colors held by large gold rope tassels. A long, swooping grapevine with rust and gold ribbons, dried hydrangeas, fall flowers and peacock feathers framed the spot where they said their vows. The reception was held in the backyard with tables scattered beneath lamp-lighted trees. The food and dancing were under a pavilion decorated to match the front porch with a huge chandelier that hung low with the same rust and gold ribbons, dried hydrangeas and peacock feathers. Each table had a unique centerpiece. Guests feasted on Italian potato salad, pasta salad, bruschetta, openfaced tomato sandwiches, roasted turkey, smoked brisket and grapes marinated in wine, while Italian white wine flowed from a fountain. A nearby table held petit-fours and teacakes, all monogrammed with the couple’s initial. All cakes and confections were made by Sandra Shivers of Icing on the Cake in New Hebron. The bride wore an empire-style gown of ivory silk and Italian lace with a cathedral train that she designed with her mother. “I was able to really engage in the process of the landscaping, too,” Brett said. “My mother and I, along with our floral designer, Kenneth Lee, who happens to be a long-time dear family friend, spent many days at nurseries picking plants and flowers that would be in bloom by wedding time. We also spent many more days shoveling dirt and strawing beds and planting those flowers. I felt a huge sense of pride when the guests gushed over the gardens, because we worked so hard.” Brett said she changed the date three times because she was worried about the weather (it rained on each of the rejected dates), but the big day went off flawlessly. “It was truly magical, and you could really tell that it was all about family and good times,” she said. “None of the stiff formalities of traditional weddings was a part of that day, we wanted it to be beautiful for my dream day, but comfortable for the guests as a family reunion. We wanted the wedding to be held at my parents’ home because anybody that ever goes there or passed by immediately gets a sense of ‘home.’ I couldn’t think of a better place to commit my life to the man I love, with all the family and friends that I love gathered at the place I love most and also call home.”

a cc e n t s o u t h m i s s i s s i p p i

31

California Vs. The World

2009 W INE TASTING AND S ILENT A UCTION SATURDAY, AUGUST 15 HATTIESBURG TRAIN DEPOT Proceeds from this event go to benefit the South Mississippi Children’s Center, the region’s only emergency shelter for children ages 9 through 17 .

CERTIFIED WINE EDUCATOR DON KINNAN For information contact Rebecca Boatman Hartfield 601.264.7079 www.mchscares.org

Mississippi Children’s Home Serv ices Compassionate Solutions for Children & Families

FEATURE |

new careers

REINVENT YOURSELF Dreaming of changing careers? Three South Mississippians share their stories and advice.

CREATIVE LICENSE

UP, UP AND AWAY

SPIRIT OF ADVENTURE

C ATHY S EAL

D AVID W ILSON

PHOTOGRAPHY BY ERIC ROBERTS www.robertscreative.net

C HUCK TERRELL

A

TEXT BY ROBYN JACKSON

ART HAS ALWAYS PLAYED A LARGE ROLE in the life of the Rev. Charles “Chuck” Terrell of Laurel. The McComb native began painting when he was a boy, but joined the U.S. Navy after graduation from San Jose State University in California. He was a flight instructor for the Navy in Pensacola, Fla., from 197275, and then worked in human resources at the Fleet Training Center in San Diego and at the Naval Political Warfare School. Terrell left the military in 1980 to become a minister. He earned a Master of Divinity degree from Southwestern Baptist Theological Seminary in Fort Worth, Texas, in 1981, and pastored churches in Iota, La., Sunland and Redwood City, Calif., and Port Gibson from 1981-2002. He was also operations officer and founder of China America Medical Project in Guangxi Province of the People’s Republic of China. But Terrell still longed to be an artist. “After 20 years in the pastorate, I felt led to pursue

34

a cc e n t s o u t h m i s s i s s i p p i

my art more seriously,” Terrell said. “I returned to school and graduated from Mississippi College Summa Cum Laude and received my M.Ed. art degree.” He is currently the Fine Art instructor at Laurel High School. Q: You’ve always excelled in art, so why did you decide to join the Navy first, instead of pursuing an art career? A: I grew up surrounded by airplanes. My father was an airline pilot and a former Marine aviator who flew F4-U Corsairs in World War II and transports across the South China Sea in the Korean War. The thought of flying airplanes captured my imagination and becoming a pilot was my childhood dream. Q: What did your Naval training and years in the ministry teach you? A: I discovered that I was not as gifted a Naval aviator as I was an artist. The Navy Flight program proved to me that through hard work, perseverance, and a determination not to quit, you can realize your

dreams. Twenty years of pastoral ministry brought me face-to-face not only with New Testament theology, but with the needs of people facing some of the most difficult circumstances in life. I came to understand what was truly important in life from a very practical vantage point. As an art teacher, I can be an example to my students as I was as a pastor and flight instructor. You lead by example. I want my art and how I teach art to help my students

C

CATHY SEAL IS PROOF that it’s never too late to pursue a dream. In the spring of 2009, at the age of 55, Seal left her job of 18 years in the medical records department of Hattiesburg Clinic to become a flight attendant for Delta Airlines, based in Cincinnati, Ohio. The reality did not match the dream, however, and after a few months, Seal decided to quit her high-flying career and return to Hattiesburg. But she has no regrets. “I am so proud of myself for taking this journey at my age,” Seal said. “One of the reasons I did it was so I would not regret it. I didn’t want to wake up someday and say, ‘I wish I had at least tried it.’ Not only did I meet some of the nicest people and made life-long friends, but it helped me to appreciate what and who I had at home that I had taken for granted. I think we all

truly know, by my example, what is important in life. Q: What was the hardest thing about changing careers? A: The most difficult aspect of changing careers was not the uncertainty of not knowing what might lie ahead, but knowing that God had a plan and purpose for my life and I needed to trust Him in spite of not knowing what might lie ahead. This was not easy, and at times we have had to take one step back financially before moving ahead. Financial gains are not always immediate in changing careers, but staying where you are may not produce financial gains, either. Q: What advice do you have for anyone considering a career change? A: In today’s world, a career change can be either prudent or unwise. Circumstances cannot be the only barometer for change. I think a person needs to be able to answer the questions: Who am I and what do I really value? These two questions must precede the question: What can I do best? For more information on Terrell’s artwork, visit www.theartofthecarpenter.com.

do this.” Seal had planned to become a flight attendant when she graduated from high school, but she met her future husband during her senior year, “and the flight attendant career flew out the window. I had forgotten all about this career until about three years ago on a flight to Disney World where I found out I was not too old to be a flight attendant. I had been a widow for five years, and my sons were grown and on their own, so the time seemed right.” Q: Why did you quit your flight attendant job? A: I did not handle “reserve” as well as I should have. “Reserve” is sitting around waiting. I had been sitting at the apartment or the airport for two weeks and not flying. It gave me time to get extremely homesick. I missed my family, home, and dog. I got my June schedule and was going to be on reserve again. I absolutely

love flying, but working the flight is not as much fun. I decided if I was going to be 700 miles away from home, I needed to be having fun. Besides, I’m going to be a Granny again in a few weeks and that was more important to me than flying or sitting around. Q: What has this experience taught you? A: The perfect lesson. I am still teachable. I was not too old to take this journey. I feared school more than any other part of this. School was a blast and I did very well with a 99 average overall. Amazing. Q: What are your plans? A: I have been so blessed. I have a job waiting for me here at home. I give God all the glory for this. He has gone with me on this journey and I always knew I was never alone. I plan to get to know my three-year-old grandson much better and be here for my new grandson.

a cc e n t s o u t h m i s s i s s i p p i

35

Q: What advice would you give to someone considering a career change? A: Do it. If I had never tried this I would have always won-

D

dered if I could have actually done it. Now I know. Yes, I can, and I did.

DAVID WILSON IS NOT AFRAID of change. He’s already had four unique careers and he’s only in his 50s. Wilson began his professional life as a radio announcer and TV news reporter, spending 10 years in television broadcasting. “From there, I became a professional pilot, which had always been my life’s dream,” Wilson said. “I last flew a Lear Jet for Brandon Oil Co. of Laurel. My first-born child came into the world very early and very ill, so I left aviation for work where I could have more dependable hours. I was hired by former Hattiesburg Mayor Bobby Chain as public information/community relations director for the City of Hattiesburg in 1980 and retired from municipal service with 25 years of service.” During the last 10 years he worked for the city, he was also a part-time Methodist minister at Mount Grove, Hickory Grove and Sumrall. “I was also attending the United Methodist Course of Study for pastors. After retiring from the city, I entered full-time ministry,” he said. He has been pastor of Petal United Methodist Church since July 2007. Q: You’ve changed careers several times. What’s the hardest thing about making a career change? A: As I have considered changing careers, the most difficult thing for me to overcome was the fear of the unknown and my fear of failure. It is a comfortable place to be when one is in a job that is known and understood and feels secure. I can recall thinking more than once, “I know I can do what I am doing now, but will I be successful in a new field that I don’t know or understand? Will I be putting my family at risk?” Q: What’s the best thing about changing careers? A: No doubt about it, the excitement of taking on a new and challenging task is fun and makes going to

work something to look forward to. As many people do, I love a challenge and paradoxically the insecurity of a new career can be exhilarating as well as frightening. Also, there is the joy of trying something you love to do and making it work. There is hardly anything that matches that sense of accomplishment. Q: What lessons have you learned from your various careers? A: With the exception of aviation, my other careers (radio, television, public relations, preaching) have the common thread of oral communication. I clearly remember as a young boy looking up at the pastor of the church my family attended as he said to me, “Boy, I don’t know what you are going to do for a living, but whatever it is, it will involve talking!” And he was right! I talked all of the time then and still do, but I try harder now to keep my mouth in check. My son used to tell me I have a black belt in “lung fu.” Every job I have ever had has required that I be able to interact with and serve people. There are differing skills required in each of the vocations, but none of them can be done well without having an attitude of service to others. Being able to be sincerely humble and pleased to have the opportunity to serve another human being crosses virtually all vocational barriers. Q: What advice would you give to someone who is considering a career change? A: If your heart pulls you in a new direction, go for it! I know so many people who after training for a profession feel that they must keep doing that same thing for the rest of their working life. And so they go to work year after year long after that profession stops serving them and they have lost the joy of service. There are so many things I would love to do that I have never done. I am sure that sense of adventure is shared by many others that, sadly, don’t act on their dreams. I keep telling my children, “No matter what you like to do, there is someone out there making a wonderful living doing that very thing.” Even in South Mississippi, one can be successful growing grass for a living! The only difference between the person making an excellent living bass fishing and the person who loves to fish but hates their job is the courage to act on their dreams.

S TUDENTS L EARN THE B ASICS OF C RIME S CENE I NVESTIGATION AT USM A CADEMY

I

TEXT BY LAYLA ESSARY PHOTOGRAPHY COURTESY UNIVERSITY OF SOUTHERN MISSISSIPPI

It has all the makings of a scene from popular CBS drama “CSI,” yet it’s staged in the heart of Forrest County, Mississippi. A team of forensic students is hard at work processing evidence from a grisly crime, complete with fingerprints and blood residue spattered among disheveled furnishings. Every part of this mock crime scene was constructed by a team of instructors with the International Forensic Science Academy (IFSA) at the University of Southern Mississippi. While this case isn’t real, students in the academy could get a chance to lend a hand in an active crime investigation, as was the case with the inaugural academy last summer. “There we were working on mock crime scenes when we got the call,” said Jon Byrd, an instructor with the IFSA. “Last summer, there was a missing person found while the academy was going on at Camp Shelby. Skeletal remains were discovered and the students actually helped work the crime scene, working in conjunction with the army personnel.”

CSI: SOUTH MISSISSIPPI

crime scene investigators | FEATURE

a cc e n t s o u t h m i s s i s s i p p i

37

At the USM CSI Academy, forensic students learn to master proper crime scene investigation techniques. Now it’s a year later and a new team of IFSA students has begun its seven-week journey to mastering proper crime scene investigation techniques. It’s the second academy to be offered since the program was started a year ago. “We start with basic crime scene processing, collecting the evidence, sketching it, basic photography and all the things they need to process a crime scene — the nuts and bolts of processing,” said Dean Bertram, IFSA director. “They later receive detailed training in blood pattern analysis, report writing, footwear and tire impression evidence, among others. We use both the Camp Shelby facilities, but we also use the state-of-the-art laboratory at USM as part of the training.” Even though the program’s only a year old, word is getting out about this one-of-a-kind academy, said Bertram, noting that participants have come from all over the country, as well as from right here in South Mississippi. “We have some commuters

38

a cc e n t s o u t h m i s s i s s i p p i

who choose to go back and forth every night, and then we have others who stay right on base at Camp Shelby,” Bertram said. “There are police academies all over the country, even all over Mississippi, but this is a very specialized training. We are kind of pioneers in this. Mississippi has taken the lead in training in forensic science.” Bertram said the program at USM is unique in that it gives the participants the training needed to receive international certification in the forensic science field. “We’re not necessarily trying to entice students from all over the world to come, which we have, but when our students graduate, they can in turn go all over the world and they are certified for opportunities globally.” The academy is comprised of individuals who are currently employed in the field of law enforcement or other government agencies, as well as students who are enrolled in college and will soon be looking for opportunities in the forensics field.

“To get actual processing techniques, it’s rare to get this type of training, with budgets the way they are these days,” said Brian Farmer, Bureau of Forensic Services and IFSA Participant. “Anyone seriously interested in getting into the profession of crime scene investigation, whether you are interested in being in the field or the lab environment, being well trained is your best asset. It’s the thing that makes you the most marketable or separates you from every other college grad out there. So an opportunity like this, if you have it, you should definitely take advantage of it.”

REALITY VS. TV In the day-to-day workings of forensic investigation, most cases are a far cry from the suspenseful dramas that unfold on primetime television programs. However, because jurors have come to expect fast-paced presentations of facts, Bertram said it’s important

that investigators on the scene secure every possible trace of evidence. “With the ‘CSI’ effect, we have to train them to address a juror because they’ve watched a lot of TV and we try to give them what they want,” Bertram said. “Instead of a black and white chart we’ll use Power Point and have interactive, full-color renderings so it looks more like what they’ve seen on TV. Once everything goes to the crime lab, the expert witness in the field has a PhD and their equipment is state of the art. We’re trying to make the ‘front end work’ as professional as the laboratory.” Jon Byrd spent nearly two decades in the crime lab side of investigations, and knows firsthand that the initial investigation is crucial to solving a case. “‘CSI’ and others like it are good shows, but we must keep in mind that it’s for entertainment purposes only. As long as we understand that then we don’t get a false sense of what forensics can and can’t do. We don’t always solve the case in 30 minutes.” Byrd is now tied to the academy both as an instructor and through an innovative local partnership of law enforcement agencies in the Hattiesburg area. The Bureau of Forensic Services is a service agreement between the Lamar County Sheriff’s Department,

Petal Police Department, Forrest General Hospital, Forrest County Sheriff’s Department, Hattiesburg Police Department and USM. As the director of the bureau, Byrd oversees a four person staff of forensic investigators; in turn, the bureau offers internships to participants of the IFSA, giving the students invaluable first-hand experience. “The bureau works with law enforcement to make sure that these scenes are handled correctly, but also to provide information

back to law enforcement that may give them more leads,” Byrd said. “We’re glad we can partner with the academy in offering this much-needed forensic training. It’s a wonderful deal for law enforcement. It’s a wonderful deal for students, too, because it makes them more marketable once they graduate knowing that they already had a seven-week foren-

sics academy behind them. If they come here to learn, they will take a lot away.” Bertram said the blending of seasoned investigators with upand-coming forensic students has led to a powerful exchange of ideas and learning. “Law enforcement officers have the experience of seeing the crime scenes, while the college students are savvy with the technology side of this program,” Bertram said. “They are able to exchange ideas and share in these strengths, which is different than most other academies that focus only on law enforcement. And those who work in the field already are able to explain that the profession is not always as exciting as TV makes it out to be. So we hit them with a lot of report writing and tedious work to make sure they really want to do this.” Police officer Troy Kimble of Vicksburg said the training exceeded his expectations. “Coming here after going to other training, I didn’t really know what to expect,” Kimble said. “I thought it would be a lot of lecturing and basic classroom activities. But it’s been a lot of hands-on, practical exams, focused on what you would do in real world scenarios.” For officers currently employed in the law enforcement field, WIN job placement gives a $5,000 grant enabling agencies to send officers to the academy.

a cc e n t s o u t h m i s s i s s i p p i

39

FEATURE | Taylor Spreitler

LOCAL GIRL SCORES BIG IN CITY OF ANGELS

N

Tay Spreitler Wins Hearts on “Days of Our Lives”

TEXT BY LYNNE JETER PHOTOGRAPHY COURTESY TAYLOR SPREITLER

Not too many summers ago, Taylor Spreitler could be found hanging out at the local Pizza Hut, dipping a hand-tossed slice into French dressing while dishing about the afternoon softball game. Or she could be found tiptoeing into Black Creek, noshing on catfish and hush puppies in Wiggins,

40

a cc e n t s o u t h m i s s i s s i p p i

horseback riding at Paw-Paw’s, bowling with pals in Amory, or vintage store shopping for Marilyn Monroe memorabilia in New Orleans. This summer, the 15-year-old known affectionately as “Tay,” returns to Mississippi as the same sweet-mannered southern belle, but with a new title: soap star. The Hattiesburg-born, Wigginsraised actress inked a three-year contract in January to portray “Mia” on the long-running NBC series “Days of Our Lives.” “I still couldn’t believe I’d gotten a call-back,” said Spreitler, whose mother, Denise, informed her about booking the job. “She could hardly get the words out. Then we screamed all the way home!” Spreitler’s interest in the entertainment world began with beauty pageants. After winning a national title at the age of six, she caught the eye of New York-based agents, who soon had her modeling for Macy’s, Land’s End, Saks and Avon. Print ads led to TV commercials for Motrin, Chuck E. Cheese, Jif, Pediacare and Hess Oil, followed by promos for MTV and NBC, and finally the small screen. She landed a small role as Chloe Sellers on “Law & Order: SVU” in 2005. Two years later, she hit the big screen as Alice in the film “All Souls Day.” “I was back in Mississippi when I got the call that I booked (Law & Order),” recalled Spreitler. “They flew me to New York for filming and it was snowing. It was my first time being in enough snow to build a snowman!” Spreitler’s singing talent was showcased worldwide on ESPN at the 2008 AXA Liberty Bowl, when she performed in a pre-game show. In a recent episode of “Days,” Spreitler sang “Amazing Grace.” “The day of the taping, I was so nervous,” admitted Spreitler, telling how Shelley Hennig, a fellow pageant winner who plays “Stephanie,” was cheering her on from the sidelines. “When we were done, I was like … ahhhhh.” Spreitler, who will turn 16 on Oct. 23, is playing her dream character on the daily show that debuted on Nov. 8, 1965. For many years, Hattiesburg has had the highest percentage of “Days”-watchers in the nation. Because of its

Tay is a big supporter of sister Samantha, a budding musician who is pursuing a recording contract while studying graphic design at Westwood College. popularity, “Days” stars Deidre Hall (Marlena Evans) and Charles Shaughnessy (Shane Donovan) created quite a buzz when they visited the area in the 1980s, with Hall even anchoring a WDAM newscast. Many “Days” actors have dropped by Hattiesburg to meet their loyal fans. Spreitler describes her alter ego as “basically a good girl who made some not so good choices that changed the course of her life.” For her first on-air appearance Jan. 6, she showed up in a back alley as a pregnant teen trying to sell her unborn baby on the black market. With a contract through 2011, she’s excited about the possibilities her character holds. She’s cheering on her big sister, Samantha, also a pageant veteran, who is on the cusp of success in the music industry. The 25-year-old songstress, whose nickname “Sammy” is shared by Spreitler’s cast mate “Sami,” recently recorded “Hot Boys” with Australia Grammy award winner and West Hollywood personality Damon Butler, formerly of the boy band EYC. Sammy is pursuing a recording contract while also studying graphic design at Westwood College. Both sisters live with their mom in Los Angeles. If Spreitler, who is home schooled, wasn’t an actor, she knows exactly what she’d be doing: “I’d be attending Amory High School and cheering for the Panthers on Friday nights!”

a cc e n t s o u t h m i s s i s s i p p i

41

DESTINATIONS |

ship island

Surf’s up! J UST 11 MILES SOUTH OF G ULFPORT, S HIP I SLAND IS THE PERFECT

COURTESY SHIP ISLAND EXCURSIONS

SUMMER DAY TRIP

A

PHOTOGRAPHY BY ALEXEY SERGEEV Anyone looking for a place to frolic in the summer sun need look no further than Mississippi’s own Gulf Coast. Whether you’re in need of a place to take a date or a place to take a your energetic kids, Ship Island is open and ready for you. Ship Island Excursions offers ferry service to and from the island, which sits 11 miles off the coast. Founded in 1926 by Capt. Peter Skrmetta of Biloxi, the ferry business is still owned and operated by his descendants. “There are other (boat) companies out there, but the Skrmetta family has the only one that is contracted with the park service,” said Greg Bivins, a Ship Island Excursions employee. “Everyone here takes great pride in what we do.”

NATIONAL TREASURE Part of the Gulf Islands National Seashore, Ship Island is one of five barrier islands off the coast of Mississippi. Tourists will be happy to know that Ship Island is equipped with a boardwalk, picnic areas, a

42

a cc e n t s o u t h m i s s i s s i p p i

CONTACT THE COMPANY AT WWW.MSSHIPISLAND.COM OR CALL (228) 864-1014 Round Trip - $24 Children 3-10 - $14 Seniors 62+ - $22 Military ID - $22 Group discounts and season passes are also available.

HOURS OF OPERATION Now through Aug. 16: Monday-Sunday: Departing Gulfport - 9 a.m. & noon Departing Ship Island - 2:30 p.m. & 5 p.m.

TO REACH THE TICKET OFFICE & BOAT DOCK: Take U.S. 49 south to U.S. 90 in Gulfport. Cross U.S. 90 at the traffic light into the yacht harbor. The ferry boats dock at the water’s edge on the right, next to the U.S. Coast Guard facility (large building with red roof) on the south end of 23rd Avenue.

DID YOU KNOW... • Ship Island was once a larger, single island. It was split into East Ship Island and West Ship Island in 1969 by Hurricane Camille

snack bar, fresh water showers and drinking water. “It’s really not primitive,” Bivins said. “There’s more to do on Ship Island than any other barrier island.” Dolphins are often seen playing in the clear, green waters of the Gulf of Mexico to the delight of their human spectators, who line the rails of the ferry to watch them swim and somersault in the boat’s wake. “People love the dolphins,” Bivins said. “There is a large population of dolphins and kids, especially, are fascinated by them.” The island’s sand beaches are perfect for building sand castles, hunting for shells, relaxing and getting tan. Sunbathers are cautioned, however, to be wary of Ship Island’s infamous sunburns, and hats, sunglasses and sunblock are advised. “Beach chairs and beach umbrellas are available for rent,” Bivins said. Small coolers are allowed, but glass containers are not. Fishing is a favorite pasttime for the outdoorsy-types. Flounder, red drum and speckled trout are often caught. With water temperatures reaching into the 80s in summer, the Gulf of Mexico offers swimmers a great opportunity to enjoy the surf. Lifeguards are usually available. History buffs are sure to enjoy Fort Massachusetts. The Civil Warera brick structure is still intact despite the ravages of time and nature. “Fort Massachusetts withstood Hurricane Katrina and the park service offers guided tours at no charge,” Bivins said.

• In 1998, a mile of beach on East Ship Island was destroyed by Hurricane Georges • The island’s lighthouse was destroyed by Hurricane Katrina in 2005

OPEN FOR BUSINESS Hurricane Katrina ravaged the Gulf Coast on Aug. 29, 2005. Despite the heavy damage to the region, Ship Island Excursions and the island park itself were back in business in the spring of 2006. “We opened on time in 2006 and never missed a lick,” Bivins said. “We have seen an increase in business every year since we reopened and so far that seems true for 2009.” The company recently upgraded its Web site, which is also seeing an increase in traffic, said Kevin Buckle, the employee who maintains the site. “Web traffic is up 30-40 percent (since the upgrade), but a lot of that is due to the time of year,” Buckle said. “The Web site is an important tool for our business, because Ship Island Excursions has so much to offer.” Ship Island Excursions offers half-day (4 1/2 hours) and full-day (7 hours) round-trips, and senior passes, military discounts, group rates and season passes in addition to its regular fare. For more information, contact the firm at www.msshipisland.com or call (228) 864-1014. A trip to Ship Island is really an affordable family outing, Bivins said. “The boat ride alone is worth the price of the ticket.”

a cc e n t s o u t h m i s s i s s i p p i

43

HOME & GARDEN |

community garden

‘T END M Y L AMBS , F EED M Y S HEEP ’ N EIGHBORS AND VOLUNTEERS AT THE E DWARDS S TREET F ELLOWSHIP C OMMUNITY C ENTER WORK TOGETHER TO MEET THE NEEDS OF FAMILIES IN THE AREA

F

Iva Brown, co-chair of the Edwards Street Fellowship Community Center, and Vicky Ward, a volunteer, feel called to serve at the Community Center. Mark Cooper, a Hattiesburg High School student, is volunteering his time at the Center this summer.

TEXT AND PHOTOGRAPHY BY VALERIE WELLS Fresh and colorful vegetables go on top of drab cans of soup in boxes for needy families at the Edwards Street Fellowship Community Center. And the food couldn’t get more fresh than this - it was grown right there in the center’s community garden. Master Gardener Harry Archer, who volunteers his time tending to the lawn and grounds of the East Hattiesburg center, started the garden in January with some young apple tree saplings. Archer, a retired forester, was able to start the garden with some help. “Some students at the University of Southern Mississippi needed a service project,” Archer said. He had just the job for them. The trees got planted. Soon after, members of Parkway Heights United Methodist Church joined in the plans and preparation for a community garden. Now, rows of corn, okra, squash, crowder peas and potatoes are flourishing on the site. Blueberry bushes are spread out. Between those are sprawling watermelon vines. Behind the center, muscadine grapes grab hold of wires strung between posts. None of this space is fenced in except for a

46

a cc e n t s o u t h m i s s i s s i p p i

small rectangular compost area in the back. The idea was to create an open garden to supplement the center’s food pantry, to teach others how to garden by example and to provide meaningful volunteer opportunities. It’s about serving with hands and feet, said Iva Brown, co-chair of the center’s board of directors. “It goes back to the Scripture,” Brown said. “Jesus asks Peter three times ‘Do you love me?’ “Peter tells Jesus three times, ‘Yes, I love you.’ Jesus said, ‘Tend my lambs, feed my sheep.’ That’s the basis of what we do. Jesus is the example.” The garden is also about patience, discipline and faith. Stubborn bamboo shoots have made weeding chores difficult and poor drainage from slightly elevated Edwards Street has washed away some parts of the garden. That didn’t stop Archer or Brown. Archer got a tiller and applied determination while Brown rounded up more volunteers. “There’s something primal about working in the dirt,” said Vicky Ward, a member at Parkway Heights who volunteers at the garden. She says it’s just the beginning of the project that she sees

growing over time with more community involvement and respect. The community garden has been an outdoor classroom for children this summer. Sunday School classes, Scouts and 4-H groups have weeded what didn’t belong and planted seeds and young plants. They’ve also learned about serving others and being responsible stewards of the earth. Edwards Street Fellowship Center is Hattiesburg’s district mission for the Mississippi Conference of the United Methodist Church. With about 130 churches in the district, the center draws on food bank donations from Bay Springs to Wiggins. Once a United Methodist Church, the dwindling Edwards Street congregation

48

a cc e n t s o u t h m i s s i s s i p p i

voted in the late 1970s to close, Brown said. Church leaders in the district sought a use for the site and eventually began an outreach program there. But it’s not just Methodist churches that donate food to the pantry or that volunteer services. “It’s ecumenical,” Brown said. Sometimes even individuals not associated with any particular church drop off bags of canned goods. And the center’s pantry is part of the Mississippi Food Network, a distributor to food banks in the state. Volunteers have to drive to Jackson to pick up food when it is available. While the food is free, the center has to pay for shipping. Finding money has turned

into a full-time job for Brown, an unpaid volunteer and a retired Southern Miss professor. She applies for grants, plans fundraisers and examines budgets. The board soon will hire a director for the center, now housed in a new facility across the street from the old church that closed in the 1970s. A grant from the Asbury Foundation largely paid for the new facility. “Food is just one aspect of what we do,” Brown said. The center is active with an exercise class for older women and a Wednesday Bible study and dinner. Day camps meet there this summer and bring the food issue back to the forefront. One group of girls at the center one day earlier this summer were asked by their teachers

if they had breakfast that day. None of them had. Ward’s Sunday School class at Parkway Heights is tackling another project at the center. An old bakery shop on the site is just being used for storage. The class would like to see it transformed into a health clinic. “There is a real need in the community for help with food,” Brown said. “A lot of children in our community go to bed hungry.” With recent layoffs, a different kind of client is showing up for help at the food pantry. Brown said most of the clients before this year were single mothers or elderly people. Now, traditional families are coming for help. A young mother recently came to shelter after her husband was laid off from his offshore job. The couple had three children, including a premature infant. “She had never been to a food pantry before,” Brown said. “We are seeing more young people and young families.” Budget cuts are affecting the center as well. Funds it gets from the Mississippi Conference of United Methodist Churches are being cut by 10 percent this year and will gradually decline in coming years. A $10,000 gift from Jarden Consumer Solutions this year has helped the operation, but the center will need to seek additional sources.

Brown and Ward see the community garden as a way to supplement the pantry and maybe to teach people to feed themselves in a friendly, helpful manner that’s cost effective for everyone. A few acres nearby are for sale. The owner offered the adjacent land to the center for $20,000. Brown, Ward and Archer all want eventually to cultivate that land and grow more vegetables and expand what’s happening there now to a larger demonstration garden. Archer also has plans for a butterfly garden on the site. There’s talk of a walking trail that might meander through a woody patch of the property. “Maybe we’ll plant more fruit trees next year,” Archer said.

Community gardeners grow squash, corn and watermelon to share with families in need.

a cc e n t s o u t h m i s s i s s i p p i

49

HOME & GARDEN |

1820’s cottage restored INSET, Jane and Benton Gibson stand proudly in their newly renovated cottage. The bar in the kitchen is made from the old flooring from the middle hall which was too damaged to salvage for flooring the hallway, but there was enough good wood to make the bar. The solid wooden pantry door next to the refrigerator is the original back door of the house. Opposite, the flooring in the front entry is the original heart pine found in the four-room cottage from 1820.

AT HOME IN HOLMESVILLE PIKE COUNTY COUPLE RESTORES COTTAGE BUILT AROUND 1820 BY REVOLUTIONARY WAR PATRIOT

S

TEXT AND PHOTOGRAPHY BY TRUDY BERGER Sweethearts since they were children – she was six and he was eight – the fun is still there for Jane and Benton Gibson, now more than 50 years later and after 39 years of marriage. This is the stuff that little girls dream about, and little boys grow up saying: “Someday, when I grow up I’m going to restore an 1820 pioneer farm cottage, drive a 1932 model B Ford pickup truck, marry the girl I meet in the first grade, have four wonderful children, build a successful real estate business and live happily ever-after.” The Gibson home on the banks of the Bogue Chitto River, in far eastern Pike County, was originally the four-room farm cottage built by Revolutionary War patriot Peter Quin and his wife, Judith, who settled on Section 22 in Holmesville in 1813 and built the house sometime between then and 1820. Both Peter and Judith are buried in

50

a cc e n t s o u t h m i s s i s s i p p i

nearby Holmesville Cemetery along with several of their descendants. The Quins were among the pioneer settlers of Pike County and Mississippi, coming here from Virginia by way of land grants in the Carolinas. The local chapter of the Daughters of the American Revolution is named for Judith Robinson Quin. Jane and Benton Gibson were both reared in Logansport, La., and met in elementary school, but as Jane says, “We did not begin dating until I was 14.” Benton was engaged in the dairy farming business in Louisiana and again when they moved to Fernwood from 1982 until 1994, after he bought out his father’s dairy business there. Along the way, he got into the real estate appraisal business and eventually obtained his broker’s license. Just last year, their United Country Gibson Realty office was named No. 1 in the country. They fell in love with the old Quin house many years ago, “But the people who owned the house wouldn’t even consider selling it to us,” Jane said. “Benton kept worrying the Quin family members, writing them letters until I think they just finally gave in and let us have it.” Benton wrote a contract that stipulated that the house be sold with all the furnishings, which is key to appreciating some of the current-day features of the restored home. The large mirror in the formal living room came with the house; the mantel that surrounds the stove in the kitchen was originally around a fireplace in the dining room of the house. Benton said he walked in one day to find his contractor taking a saw to his prized mantel. “What are you doing to my mantel? I asked him, and he laughed, cut the legs off, and told me to just wait and see. He made these neat hidden spice racks with them.” The Gibsons bought the house in early 2006, spent about 18 months re-modeling and restoring it, and have now been living in it for about two years. They tore off an old addition to the original four-room cottage and added a large, open living-diningkitchen area, with an inviting sleeping-breakfast porch on the south side. “The tree that fell on the back during Katrina might have been the deciding factor for them,” Benton said. “I think it was just too much for them to take on once that damage was done. Our sons thought we had lost our minds.” At that, they both laughed.

52

a cc e n t s o u t h m i s s i s s i p p i

The chairs and wicker couch on the sleeping porch above, as well as the beautiful large mirror, opposite top, were among the furnishings that remained when the Gibsons purchased the house.

When they are not involved in church or civic activities, Jane paints, Benton gardens, and they have grown children and now grandchildren to occupy them. Then there are all those trips that they did not get to take when they were tied down by the business and the dairy. But it is difficult to imagine them wandering too far away from this Audubon-like paradise in old Holmesville.

Below, shades of blue and cream are reflected by natural lighting beaming through the lovely corner windows. The Gibsons installed a copper sugar cane kettle on a side patio off the kitchen stairs with an old-fashioned water pump as a feature.

a cc e n t s o u t h m i s s i s s i p p i

53

HOME & GARDEN |

backyard oasis

STORM AVENUE SANCTUARIES B ROOKHAVEN

HOMEOWNERS CREATE PERSONAL RETREATS IN THEIR OWN BACKYARDS

54

a cc e n t s o u t h m i s s i s s i p p i

Guests are greeted by soothing sounds of a gurgling water feature in lush surroundings at Daryl Durr’s newly remodeled home.

I

TEXT AND PHOTOGRAPHY BY HOLLY SLAY In the hustle and bustle of today’s world, it is practically a necessity to have a private space to unwind alone or visit with close friends. Outdoor “rooms” have become increasingly popular as an extension of a home’s interior. Combining indoor and outdoor spaces in a cohesive way not only adds value to a home, but gives the owner a relaxing get-away just seconds away from their back door. Two homeowners on Storm Avenue in Brookhaven have transformed their backyards into stunning private sanctuaries. One is a crisp

modern space, the other layered with traditional decorations and textures. Both are equally striking and relaxing. Stepping outside the back door of Daryl Durr’s recently remodeled home, guests are greeted by the soothing sounds of a gurgling water feature. “I was mostly concerned about having a fountain that I would be able to integrate into the garden,” Durr said. Freshly painted an earthy green, the outside of his home evokes a spa-like atmosphere. “I wanted

a cc e n t s o u t h m i s s i s s i p p i

55

Lawrie Gulley’s cottagestyle garden features a white columned arbor with a ceiling of wisteria vines. Bricks, ivy and stone statues enhance the garden’s appeal.

the garden to have a certain Zen feeling and to have some uniformity when placing the plants,” Durr said. “My nephew, Bronson Durr, took my thoughts and made it all happen.” Adirondack chairs furnish a terrace constructed of brick pavers set in sand, and provide a spot ready for hours of reading or chatting with friends. “The terrace took two weeks to build and the garden six days to install,” Durr said. Several established trees, surrounded by azalea bushes, give shade on a hot day. “I wanted to keep the azaleas to give a touch of the South,” Durr said. Rugged stone paths trail around the garden and are a contrast to the soft ferns and ornamental grasses Durr planted about the area. An 8-foot decorative wooden fence encloses the space, giving complete privacy from the outside world and a play-space for his dog, Bailey. “Every chance I get I sit in my backyard,” Durr said. “With the running fountain you get a completely peaceful feeling. I don’t know who enjoys it more – me or Bailey.”

56

a cc e n t s o u t h m i s s i s s i p p i

Down the avenue, Lawrie Gulley has lovingly created a backyard sanctuary of her own, aptly named Wisteria Way. For nearly 50 years, Gulley has carefully tended her cottage-style garden. Entering the yard via a breezeway between the main home and guest cottage, guests find themselves in an outdoor room with a ceiling of wisteria vines trained along a white columned arbor. Under an iron candle-lit chandelier, a tablescape is set and ready for cozy dinner parties. Near a wall of French doors overlooking the garden and centered between two charming stone cherubs, an ivy covered brick bench is an area for lounging. A pebbled path frames the grassy yard and leads guests through the garden of colorful daylilies and hydrangeas. Across the manicured lawn, Gulley placed a trellis archway over an iron glider, making a perfect spot for bird watching. Everyone needs a place to relax, pray and unwind. These homeowners have built restful outdoor sanctuaries, ready for relaxation no matter what events the day may have held.

usm symphony orchestra

COUTURE

SYMPHONY

ARTS |

S OUTHERN M ISS O RCHESTRA S TRIKES P OSE FOR 89 TH S EASON C ALENDAR

C

A

TEXT BY SCOTT THORNBURG ARTWORK COURTESY USM SYMPHONY ORCHESTRA Christian Dior, Vera Wang, Diane von Furstenberg, Jimmy Choo, Manolo Blahnik – words that roll off the tongue of fashionistas and “Sex and the City” fans alike. Each conjures up imaginative and bold creations, exquisite locations and fantastic models. Every year, the in-crowd awaits their latest and greatest offerings. This year, couture is closer than you think. In a salute to the stunning vocals and impeccable style of opera diva Renée Fleming, The University of Southern Mississippi Symphony Orchestra presents Couture – the 89th Season calendar. A trendsetter itself, the Symphony has been lauded internationally as an innovator both on and off the stage. This year, they’ve outdone themselves. Every spring, fans of the orchestra anxiously await their calendar that lists the highlights of the season. It’s no small wonder that the greatest stars in the musical world come to Mississippi again and again to perform with this venerable organization. This year, the musicians and renowned soprano Renée Fleming open the university’s centennial celebration.

SOUTHERN MISS CENTENNIAL OPENS WITH “VOICE OF THE CENTURY”

Couture is the designing and making of high-quality fashionable clothes by leading fashion houses. How does this relate to the symphony? As Dr. Mike Lopinto, Marketing and Educational Outreach Coordinator for the Symphony and the genesis of the concept for the calendar puts it, “Fleming embodies couture.” As a musician, her artistry has taken her all over the world. Known for her voice, the “people’s diva” is also one of the world’s greatest fashionistas. Her gowns have been designed by Angel Sanchez, Issey Miyake, Karl Lagerfeld, Bill Blass, Vivienne Westwood, Gianfranco Ferré, Oscar de la Renta, John Galliano and Christian Lacroix. In 2001, She was added to the “Best Dressed” list of famed American fashion critic, Mr. Blackwell. Couture epitomizes culture as the zenith of fashionable society. The calendar’s photographs are intriguing. Each setting entails designer gowns, stunning hair and make-up coupled with organic settings. A closer look reveals instruments of the symphony cleverly placed. On first glance it appears models, photographers and hair and make-up teams must have been flown around the world to capture these stunning images. What makes this calendar even more special is that even looking closely, a person that is familiar with the area would most likely not recognize the setting as Hattiesburg, Mississippi. Each model is a student at Southern Miss or Hattiesburg local photographed in and around the city. To make this even more unbelievable, the project was put together at literally no cost. All of the creative team and models donated their time to the project. The locations, clothing, and accessories were also gratis courtesy of friends and supporters of the symphony. Further, the printing and mailing of the calendar was underwritten by Visit Hattiesburg and the symphony’s long time season sponsor BancorpSouth. Taking several months to get every shoot just right, Lopinto, who also has a cameo in the October photo, along with photographer Danny Rawls and graphic designer Wesley Stuckey, painstakingly crafted and sorted through hundreds of possibilities and fought South Mississippi weather to produce this opus. As Danielle Hartfield, owner of Headlines Salon and collaborator added, “This was a chance for us to channel our creativity and hairstyling on another level.” It has already met with popular and critical acclaim that is the hallmark of the symphony. “I started this project in November,” Lopino said, “seeking

The University of Southern Mississippi Symphony Orchestra, the 2009 recipient of the Governor’s Award for Leadership, has announced the lineup for its 89th season that will be highlighted by a performance of internationally acclaimed soprano Renée Fleming. The opera star will be featured in a January 2010 concert that will serve as the official debut event of the university’s Centennial celebration. Scheduled for Thalia Mara Hall in Jackson, the concert will also showcase the Southern Miss Symphony Orchestra and the Mississippi Opera. Dr. Jay Dean, music director for the symphony, hails Fleming as one of the “best of the best” in the classical arena. “Renée Fleming is the ‘Voice of the Century,’” said Dean. “For those who enjoyed our concert with Placido Domingo, this is another event of that caliber, continuing our tradition of bringing the top artists of the world to Mississippi.” As “the people’s diva,” Fleming continues to charm audiences throughout the world with her vocal intelligence, musical grace, and voice of “liquid gold.” Her artistry has taken her to the world’s capitals and great opera houses, captivating audiences everywhere she goes. The Jan. 10, 2010, concert will be the fourth collaboration between Southern Miss and Mississippi Opera since 2005. “Renée Fleming is undoubtedly one of the most famous opera celebrities today,” said Elizabeth Buyan, executive director of Mississippi Opera. “To hear her live in concert is an opportunity of a lifetime for many of our patrons. We are thrilled to host an artist of her caliber in Mississippi. She truly is the ‘voice of the century.’” For more information: visit www.voiceofthecentury.net or call 800.MS.OPERA for tickets.

out gowns for each month or event and then models to wear them. In every aspect, each person I approached came on board the moment they heard the concept. That is the success of this endeavor – the people both on the pages and behind the scenes that bring ideas to life. It’s the same as the symphony great inspiration and the people that deliver it to an audience time after time. “The university adopted the slogan ‘Creative, Bold, Determined.’ I know the symphony and this calendar are all of those things. I hope this effort encourages someone to join us at the symphony for the first time or the millionth time.” Calendars were mailed to season ticket holders in mid-May. Other arts devotees received theirs shortly thereafter. To see the whole calendar and order tickets to all events, including Renée Fleming, visitwww.usm.edu/symphony.

60

a cc e n t s o u t h m i s s i s s i p p i

THE UNIVERSITY OF SOUTHERN MISSISSIPPI SYMPHONY ORCHESTRA EIGHTY-NINTH SEASON 2009-2010 OPENING NIGHT! Fashionable Firsts Sept. 24, 2009 – 7:30 p.m. Bennett Auditorium

WORLD PREMIERE! Future Stars Feb. 25, 2010 – 7:30 p.m. Bennett Auditorium

I Pagliacci and Gianni Schicchi Oct. 20 and 22, 2009 – 7:30 p.m. Mannoni Performing Arts Center Auditorium

An American Requiem April 8, 2010 – 7:30 p.m. Bennett Auditorium

Holiday Choral Spectacular Dec. 1, 2009 – 7:30 p.m. Main Street Baptist Church Centennial Opening Celebration Renée Fleming* The Voice of the Century Jan. 29, 2010 – 7:30 p.m. Thalia Mara Hall, Jackson For tickets, call 601.960.2300 or visit www.voiceofthecentury.net

Season Finale and World Premiere! The Beauty of the Earth May 4, 2010 – 7:30 p.m. Bennett Auditorium Sponsored by BancorpSouth. T I C K E T S 800.844.8425 or 601.266.5418 www.southernmisstickets.com Individual and season tickets available June 1.

For more information, visit www.usm.edu/symphony.

ARTS |

ohr-o’keefe museum

MAD POTTER’S HOUSE V ISIONARY

F RANK G EHRY DESIGNS A MUSEUM LEGENDARY B ILOXI ARTIST G EORGE O HR

ARCHITECT

THAT HONORS

AND DANCES WITH THE TREES

62

a cc e n t s o u t h m i s s i s s i p p i

F

TEXT AND PHOTOGRAPHY BY VALERIE WELLS

Four metal helixes slowly spiral out of the ground in Biloxi. The four tall pods twist slowly and reflect graceful yet tormented oak trees. The sea breeze blows around the spirals and what might have looked out of place from the highway suddenly makes sense and fits in this spot. This is just the way cuttingedge architect Frank Gehry planned the new Ohr-O’Keefe Museum of Art now under construction. “He wanted the pods to dance with the trees,” said Julie Gustafson, the museum’s development manager. “It’s not without its controversy.” Gehry, famous for avant-

garde masterpieces such as the Guggenheim Museum in Bilboa, Spain, visited the Biloxi site almost 10 years ago and scribbled his vision of how the new museum would fit in the landscape right across the highway from the beach. “They gave me a site filled with live oak trees. You can’t build next to them or be in the drip line,” Gehry told Charlie Rose in a 2001 television interview. So he chose to dance with them. The pods and the designs for the other buildings in the museum complex are similar to the work of the Mad Potter of Biloxi, George Ohr. The odd-

ness of the shapes and the deceptively simple-looking forms of both men might look childish at first, yet experts consider both artistic geniuses. Ohr and Gehry have a similar quality that is as whimsical as a Dr. Seuss book. The main building of the museum complex was set to open in just 11 months when Hurricane Katrina devastated the Gulf Coast and rammed the Grand Casino into the structure. Not a single pot in the valuable collection was lost, but construction of the new museum was set way back. Fundraising efforts had to start fresh not only to complete the project but to rebuild some of it

a cc e n t s o u t h m i s s i s s i p p i

63

as well. For many on the Gulf Coast, the new museum buildings represent a renaissance of spirit, art and Biloxi attitude. Ohr has been a Biloxi folk legend for more than a century. He hawked his goods like any crafty salesman and was brilliant about creating a brand. His long moustache and his silly faces have been recognized on the Gulf Coast for generations. Besides being an odd bit of local folk history, Ohr was something much more on the

international scene. Many consider Ohr a father of modern art. Some of his pottery looks like thin, gathered fabric. Some pieces have an unusual glaze, some looking like exquisite Venetian glass rather than the clumpy Mississippi clay Ohr mined himself from the Tchoutacabouffa River. “You can’t replicate his glazes,” Gustafson said. Many potters have tried. English artist Jo Firth is one who tries to recreate Ohr’s

enigmatic glaze but is still trying to pin down his process. During his lifetime, Ohr got so irritated with people asking how he created his unusual glazes that he stopped glazing his pottery altogether. He called his unglazed earthenware “naked” pieces. The shapes of Firth’s pottery are greatly influenced by Ohr, although she says she does not make replicas of his work. She’s interested in finding forms that Ohr didn’t find. “I admire Ohr’s ideal of ‘no

two the same’ and am striving for that in glaze treatment as well as forms,” Firth wrote to the museum staff recently. Ohr has influenced others as well. “I loved his work. I loved his work,” Gehry stressed to Rose, who found the title of the Mad Potter of Biloxi hilarious. Art collectors think it’s a valuable label and Ohr’s pottery is highly sought in the art world. Gustafson estimates Ohr created as many as 10,000 pieces of pottery. Only about 400 are in the museum’s collection. Most are being stored safely in northern Mississippi. About 30 pieces are on display in the museum’s temporary home at 1596 Glenn L. Swetman Drive. The complex includes six components spread in several structures: Center for Ceramics, Pleasant Reed House, Welcome Center, contemporary art gallery, an African-American art gallery and the George Ohr

Gallery. The four metal pods will house the Ohr gallery and capture his nature. The Pleasant Reed House is a replica of an historic home destroyed by Katrina. Pleasant Reed was a freed slave who became a successful businessman. His trade was carpentry and he built his family’s house as well as many in the community. Reed and Ohr were contemporaries who probably interacted. It helps tell a complete story about Ohr and shows a city’s well-rounded nature. “Biloxi was progressive,” Gustafson said. After four years, the museum is finally settling insurance claims. This has allowed the museum’s board of directors to begin a new capital campaign to rebuild and complete the five-building complex. The goal is to raise $35 million, Gustafson said. It is possible the museum would be com-

plete and open in 2011. The museum got off to a good start with the vision and support of former Biloxi mayor Jerry O’Keefe. In 1998, O’Keefe and his family donated $1 million to the museum that honors his late wife, Annette. Gustafson predicts travelers and artists will visit Biloxi just to see the latest Gehry buildings. Architectural students from Tulane University in New Orleans have already been by to tour the construction site. “The resumption of construction of OOMA is the most significant construction project affecting the day to day lives of our citizens since the BiloxiOcean Springs Bridge,” said Larry Clark, president of the museum board said last year when a commitment was made to complete Gehry’s vision.

a cc e n t s o u t h m i s s i s s i p p i

65

IN THE KITCHEN |

68

grilling with st. john

a cc e n t s o u t h m i s s i s s i p p i

Grillin’ and Chillin’ With Robert St. John It all started with an Easy Bake Oven for this successful Hattiesburg restaurateur and cookbook author

W

TEXT BY LYNNE JETER PHOTOGRAPHY BY JOEY DELEO

With a grilling cookbook fresh off the presses, a celebrated

There’s nothing pretentious about St. John. He’s a family guy who cooks up winning recipes as an A-list grillmeister, yet he just might prefer to toss wieners and burgers on a 12-year-old rusty grill he refuses to discard. Not bad for the man whose principal once said he would “never amount to anything.”

70

a cc e n t s o u t h m i s s i s s i p p i

weekly newspaper column, and a successful restaurant line, Robert St. John is smoking hot. This summer, the Hattiesburg native is busy promoting “New South Grilling: Fresh and Exciting Recipes from the Third Coast,” along with his specialty seasonings and growing collection of custom products. His Bloody Mary mix and rimming blend got a shout-out in 2008 from Oprah Winfrey’s O At Home magazine. Perhaps because his fortune is hard-earned, there’s nothing pretentious about St. John. He’s a family guy who cooks up winning recipes as an A-list grillmeister, yet he just might prefer to toss wieners and burgers on a 12year-old rusty grill he refuses to discard. Not bad for the man whose principal once said he would “never amount to anything.” “The jury’s still out,” said St. John, with a hearty laugh that has become his signature Facebook expression. An open book by nature, St. John’s friends know he must be “wed or dead” to put on a tie, and that he can eat a lot in one sitting, grits excluded. The younger of two sons born to Larry and Dinny St. John, he grew up watching Batman, Captain Kangaroo and The Three Stooges. He rocked with The Beatles and Herman’s Hermits and initiated his kitchen skills with an Easy Bake Oven. But when he was six, and learning how to ride a Schwinn Stingray, St. John’s world was turned upside down. His father died. By the time St. John entered the second grade, he was in a different house and a new school. “My mom never remarried, so I was always the kid without a dad,” said St. John. “But I didn’t know the difference because I was so young when he died. It’s all I knew. It didn’t do any good to walk around feeling sorry for myself.” He found comfort in routine: church every Sunday, lunch at his grandmother’s, backyard football, listening to the Rolling Stones, and fishing on the Gulf Coast with his grandfather. Turbulence hit during his teenage years. He “got wild,” he admitted, bought his first car from earnings as a radio station DJ, listened to Led Zeppelin and Pink Floyd, “stepped up the wild behavior” and “went crazy” after high school. During a dark streak, his grandfather died, he totaled his first car, was evicted from a trailer park, and got fired from a few ill-fitting jobs. “I flunked out of college after a couple of years and took a job managing a deli,” St. John said. “It was my first restaurant job. I waited tables at another restaurant at night. At 19 years old, I fell in love with the restaurant business and decided that I wanted to open my own restaurant one day. Seven years later, I opened the Purple Parrot Cafe.”

Between heeding his calling and opening the Parrot in 1987, which includes the Mahogany Bar (The Hog), and Crescent City Grill within New Orleans-flavored walls, St. John relocated to Omaha, Neb., then to Jackson, and finally back to Hattiesburg, where he took 21 hours per semester at the University of Southern Mississippi while also working two jobs waiting tables. A shortlived marriage led to a stint in Florida. Then he met Jill, his true love and soul mate. After they married, he focused on entrepreneurial interests. “I was attracted to owning my own business because I would have some degree of autonomy and I could wear whatever I wanted to work,” he said. “I work in shorts and T-shirts through the summer, and jeans in the winter. Comfort is a big thing with me.” While on the learning curve of the restaurant business, St. John opened and sold a bar in Jackson, “made a risky foray into the catering business and lost a lot of money,” he said, opened a live music club and “assumed that I had life figured out.” Then he closed the club and opened a fish house. In between business deals, he returned to Southern Miss to finish up two lingering classes required for an undergraduate degree and graduated in 2000. St. John picked up a pen and discovered another calling. He began writing a weekly food column infused with a good dose of humor for the Hattiesburg American; it was soon syndicated across the Southeast. He self-published his first cookbook, “A Southern Palate,” which sold thousands of copies. Book deals followed, including a rare three-book contract with Hyperion. Along the way, he befriended artist Wyatt Waters, a frequent collaborator. “My editor in New York says that she likes my ‘voice,’” said St. John, shaking his head in amazement. “I’d agree that I write with a different ‘voice,’ but doesn’t everyone? It’s the only one I have. It’s made up of all of my experiences from the time I was a kid until now. Everyone draws from different experiences.” Parenting and traveling are among those experiences. With daughter Holleman about to hit puberty, son Harrison in elementary school, and two dogs (Atticus and Bear) in tow, St. John often hits the road with his family. “They’re at the age where they’d rather be with their mom and me than with their friends,” he said. “That’s not going to last much longer, so I’m enjoying every moment and soaking it all in.” For now, he and Jill are adding destinations to their travel wish list for the time their children are in college, when he also plans to huddle over the computer to hash out more fiction. Perhaps by then, he’ll have life all figured out, an elusive goal he’s “wondering if I ever will” meet.

CHIVE-TARRAGON MAYONNAISE 1/2 cup red wine v inegar 1/2 cup white wine 2 tablespoons orange juice 3 tablespoons minced shallots 1 tablespoon minced fresh garlic 3 tablespoons dried tarragon 2 egg yolks 2 teaspoons Dijon mustard 1 teaspoon kosher salt 1 1/2 cups canola oil Warm water as needed 1/2 teaspoon freshly ground black pepper 1/4 cup thinly sliced fresh chives Place vinegar, wine, orange juice, shallots, garlic and tarragon in a small sauce pan. Simmer over medium heat until mixture has reduced by 75 percent. Remove from the heat and cool.

WHOLE GRILLED TENDERLOIN WITH CHIVE-TARRAGON MAYONNAISE Center-cut beef tenderloin, 3 1/2-4 pounds 1 1/2 tablespoon Steak Seasoning 2 tablespoons freshly cracked black pepper 1 recipe Chive-Tarragon Mayonnaise Coat the surface of the tenderloin with the Steak Seasoning and cracked black pepper. Allow seasoned tenderloin to sit at room temperature 1 hour before grilling. Sear tenderloin over medium direct heat until it is well marked, about 15 minutes, turning one quarter of a turn every 4-5 minutes. Continue cooking over medium indirect heat until desired doneness is reached, 15-20 minutes for medium rare. Remove from the grill and allow tenderloin to rest for 6-7 minutes before slicing. Slice the tenderloin into 1/2 inch-thick slices and serve with Chive-Tarragon Mayonnaise. Makes 1012 portions.

72

a cc e n t s o u t h m i s s i s s i p p i

Place the egg yolks, mustard and salt in a stainless steel mixing bowl. Beat with a wire whisk for 2-3 minutes. Add in half of the tarragon reduction and slowly begin drizzling in the oil, constantly whipping the mixture. As the mayonnaise begins to thicken, add the remaining tarragon reduction, and continue to whisk in the oil. If the mixture becomes too thick, add 1-2 teaspoons of warm water. Add pepper and chives, and store refrigerated until needed. Makes 2 cups.

STEAK SEASONING 1/2 cup Lawry’s Seasoned Salt 3/4 cup freshly ground black pepper 1/4 cup lemon pepper seasoning 2 tablespoons garlic salt 2 tablespoons granulated garlic 1 tablespoon onion powder Combine all the ingredients and mix well. Store in an airtight container. Makes 1 1/3 cups.

CREOLE SEASONING 1/2 cup Lawry’s Seasoned Salt 2 tablespoons onion powder 2 tablespoons paprika 1 tablespoon cayenne 1 tablespoon white pepper 1 tablespoon plus 1 teaspoon garlic powder 1 tablespoon freshly ground black pepper

1 teaspoon dry mustard 1 teaspoon dry oregano 1 teaspoon dry thyme Combine all ingredients. Makes 1 cup.

BBQ RIBS 3 full racks of pork spareribs, 3-4 pounds each 2 cups white v inegar 1/2 cup paprika 1/4 cup garlic powder 2 tablespoons onion powder 1 tablespoon freshly ground black pepper 2 tablespoons kosher salt 1/4 cup brown sugar 1/3 cup sugar 1 tablespoon Creole Seasoning 1 recipe BBQ Sauce

1/2 cup cider v inegar Preheat oven to 300 degrees. In a 3-quart Dutch oven, heat the bacon fat over low heat. Add the dehydrated onions and garlic and cook for 3-4 minutes. Stir in the remaining ingredients and place the sauce in the oven. Bake for 2 hours, stirring every 15 minutes. Use to baste ribs during the last hour of cooking or serve on the side. Makes 8-10 servings.

Place the ribs in a large roasting pan or baking dish and pour the vinegar over the ribs. Using your hand, rub all of the ribs with the vinegar and allow them to marinate for 1 hour. Drain the vinegar and dry each rack completely with paper towels. Combine the spices, sugars and Creole Seasoning and coat the ribs completely with the mixture. Cover and refrigerate overnight. Prepare the grill. Cook the ribs over indirect low heat for 2 1/2-3 hours or until they begin to pull away from the tips of the bones and the entire rack bends easily when held in the middle with a pair of tongs. Serve ribs dry with BBQ Sauce on the side. Makes 6-8 servings.

BBQ SAUCE 2 tablespoons bacon fat 2 tablespoons dehydrated onions 2 teaspoons minced fresh garlic 1/4 cup brown sugar 1/4 cup sugar 1/4 cup molasses 2 cups chicken stock 1 quart ketchup 1 1/2 tablespoons freshly ground black pepper 1/4 teaspoon cayenne pepper 2 tablespoons dry mustard 2 tablespoons lemon juice 1/4 cup Worcestershire sauce 1/2 cup balsamic v inegar

St. John’s “New South Grilling” is available in area bookstores and specialty shops. For additional information, visit www.robertstjohn.com.

a cc e n t s o u t h m i s s i s s i p p i

73

B L U E B E R RY P O U N D C A K E 1 (18 1/4-ounce) box butter cake mix 1 (8-ounce) carton cream cheese, softened 1/2 cup oil 3 eggs, beaten 1 (15-ounce) can whole blueberries

Blueberry T HRILLS

W

Beat cake mix, cream cheese, oil and eggs with electric mixer until smooth. Add blueberries and stir by hand until mixed. Bake in greased and floured Bundt pan at 350 degrees for one hour.

TEXT BY ROBYN JACKSON

B L U E B E R RY PA R FA I T S

When you think of blueberries, muffins automatically come to mind, but the versatile little berry is delicious in everything from pancakes and cobbler to bread pudding. Turn them into jam and spread on toast, or make blueberry syrup and enjoy over shortcake with a scoop of vanilla ice cream. Layer them with shortbread cookies, lemon curd and whipped topping to make a parfait, or bake them into a pound cake, like my grandfather used to do. Blueberries are such a popular crop in South Mississippi - from backyard bushes to pick-your-own farms - that Poplarville even hosts a blueberry festival each June. Here are four quick and easy but delicious blueberry recipes from “Best of the Best 500 Fast & Fabulous Five-Star 5-Ingredient Recipes,” by Gwen McKee and Barbara Mosely, “the cookbook ladies” from Brandon’s Quail Ridge Press who have sold hundreds of thousands of cookbooks on QVC.

1 3 1 1 2

cup shortbread cookie crumbs tablespoons butter, melted cup lemon curd cup frozen whipped topping, thawed cups blueberries

Mix cookie crumbs and melted butter. Layer 2 tablespoons crumb mixture into each of four parfait glasses. Then layer with 2 tablespoons lemon curd, 2 tablespoons whipped topping, and 1/4 cup blueberries in each glass, repeating layers until glasses are full. Keep chilled until serving time.

S P R U C E D -U P B L U E B E R RY M U F F I N S 1 (7-ounce) package blueberry muffin mix 2/3 cup milk 1/2 ripe banana, mashed 1/4 cup chopped nuts 1/4 cup quick-cooking or instant oatmeal Mix all together. Pour into nine greased muffin cups; bake in preheated 425 degree oven 14-17 minutes.

DARK

AND

L O V E LY B L U E B E R RY J A M

2 1/2 cups blueberries 3 cups sugar 1/3 cup orange juice 1 tablespoon lemon juice 1/2 (3-ounce) bottle fruit pectin Wash blueberries and drain. Crush blueberries in an enamel or stainless steel saucepan. Mix sugar, orange juice and lemon juice; add to pan. Boil hard for one minute, stirring constantly. Remove from heat, and stir in pectin. Seal in hot sterilized jelly jars. Refrigerate.

PICK YOUR OWN BLUEBERRIES AT THESE FARMS COVINGTON COUNTY Mitchell Farms, 605 Leaf River Church Road, Collins; (601) 765-8609. JONES COUNTY Taylor Farms, 3510 Augusta Road, Ellisville; (601) 583-1448. Call for hours and directions.

74

a cc e n t s o u t h m i s s i s s i p p i

McDonald Blueberry Farm, Sandersville; (601) 428-1920; call for hours and directions, open Monday-Saturday, Sunday by appointment. PEARL RIVER COUNTY Pearl River Blues Berry Farm: 24 Curt Rester Road, Lumberton; (601) 796-9800. Certified organic farm. Open 7 a.m. until sundown daily. Call for directions.

S&M Blueberries: 2629 Jackson Landing Road, Picayune; (601) 799-5570. Open from 8 a.m. to 8 p.m. daily. Blue Tara PYO Blueberry Farm: 257 Langnecker Road, Poplarville; (601) 4038272. Certified organic. PIKE COUNTY Route One Nursery, 2158 Lloyd Hamilton Road, McComb; (601) 684-9609.

Terrific

T OMATOES

Cookbook author Holly Clegg shares her favorite tomato recipes VERMICELLI WITH FRESH T O M ATO E S Here’s an incredible and satisfying recipe for when tomatoes are in season.

T

There’s nothing like a homegrown tomato. The store-bought kind will do in a pinch, but the flavor’s just not as intense as the kind grown in your own backyard. And with summer here and many Americans planting backyard gardens this year because of the high cost of food, who couldn’t use a few new recipes calling for these sweet, juicy, versatile treats? Holly Clegg of Baton Rouge, La., author of the Trim & Terrific series of cookbooks, shares a few of her best tomato recipes. For more of her recipes, go to her Web site, www.hollyclegg.com. Whether you grow your own, buy them at the farmer’s market or get a bag full from a friend with a bumper crop, it’s tomato time.

2 pounds tomatoes, chopped 1 onion, chopped 1/2 teaspoon minced garlic 1 tablespoon dried basil leaves 1/3 cup olive oil Salt and pepper to taste 1 (16-ounce) package vermicelli pasta 1 cup shredded reduced-fat Cheddar cheese, optional 1. In large bowl, mix tomatoes, onion, garlic, basil, olive oil, salt, and pepper together. Let stand at room temperature for 1 hour. 2. Cook vermicelli according to package directions, omitting any oil and salt. Drain, toss with sauce. Sprinkle with cheese, serve. Makes 8 servings. Terrific tidbit: Always cook pasta uncovered at a fast, continuous boil so that the pasta can move freely and will cook more evenly. The rapid boil also helps to prevent sticking.

T O M ATO

A N D G O AT TA RT S

CHEESE

The flaky crust topped with sautéed golden onions, goat cheese, tomatoes and basil creates a bold-flavored snack. These tarts are also great served with soup or a salad. 1 tablespoon olive oil 4 cups thinly sliced onions, halved 1 teaspoon minced garlic

Salt and pepper to taste 3 tablespoons white wine 1/2 teaspoon dried thyme leaves 1 (17.3-ounce) package puff pastry sheets, thawed 3 ounces crumbled goat cheese (use Mediterranean if available) 3 Roma tomatoes, thinly sliced 3 tablespoons coarsely chopped fresh basil leaves or 1 tablespoon dried basil leaves 2 teaspoons grated Parmesan cheese 1. Preheat oven to 425°F. 2. In large nonstick skillet, heat olive oil over medium heat, sauté onions and garlic 15–20 minutes, stirring frequently, until onions are golden brown. Salt and pepper to taste. Add wine and thyme, continue cooking another 5 minutes. Remove from heat. 4. Unfold each puff pastry sheet on lightly floured surface, roll into thin rectangle. Using 3-inch cutter or glass, cut circles from each sheet of pastry, saving the scraps for another use. 5. Transfer rounds onto baking sheet, prick each round with fork. Divide onion mixture evenly between each of rounds. Sprinkle rounds with goat cheese, top with tomato slice. Sprinkle with basil, salt and pepper ending with Parmesan cheese. 6. Spray nonstick cooking spray on rounds. Bake 15–20 minutes or until pastry is golden brown. Serve warm or at room temperature. Makes 18 rounds. Terrific Tidbit: Use the extra pastry to pat into a round and top with extra cheese, tomatoes, spinach, or anything else you having lying around to create your own pizza.

a cc e n t s o u t h m i s s i s s i p p i

75

pies | IN THE KITCHEN

PapPaw’s

S UNDAY P IES

LEMON MERINGUE PIE 1 1/2 cups sugar 6 tablespoons cornstarch 1 1/2 cups boiling water 3 tablespoons butter 4 tablespoons lemon juice 1 1/2 tablespoons grated lemon rind 3 eggs, separated Pinch cream of tartar 2 tablespoons sugar Mix sugar and cornstarch together in top of double boiler. Blend in boiling water, cook over direct heat, stirring constantly, until mixture thickens and boils. Then set over boiling water and cook 10 minutes, stirring constantly. Separate eggs. Beat egg yolks slightly, then blend into them some of the thickened mixture, then blend the egg yolks mixture into the cornstarch mixture in the double boiler. Blend in butter and lemon juice, then remove from the boiling water and cool. After all has cooked, put the boiler back on the heat and cook about 2 minutes. Stir constantly. Beat egg whites, cream of tartar and sugar until stiff peaks form. Pour filling into pie crust while hot and top with meringue and bake at 375 degrees until peaks brown, about 10-12 minutes. Cool completely before slicing.

PECAN PIE 1 1/2 cups white corn syrup 1 cup light brown sugar 3 eggs 1/8 teaspoon salt 1 cup chopped pecans 1/2 cup butter

M

Preheat oven to 450 degrees. Cook brown sugar and corn syrup on stove slowly for 5 minutes, stirring constantly. Remove from heat. Beat eggs and add slowly to hot mixture, stirring all the time. Add butter, salt and nuts. Pour into pan lined with unbaked pastry. Bake 15 minutes. Reset oven dial to 325 degrees and bake 25-30 minutes.

PIE CRUST 1 1/2 cups all-purpose flour 3/4 cup shortening 3 tablespoons tap water 1/2 teaspoon salt Mix shortening, flour and salt in large bowl. Use pastry blender or knives and mix shortening and flour together until it is about the size of peas. Add water and mix and roll out on a floured board. Place into pie pan and top with filling.

TEXT BY ROBYN JACKSON My mother was a terrific cook, but my grandfather, George Anderson, was the real chef in the family. He worked all day as an electrician, then would come home and cook a delicious meal for the family. On Sundays, he made a big, traditional Southern meal, with a main course, a couple of side vegetables and dessert. He cooked everything from scratch, and he even made his own mayonnaise for potato salad. He loved to make pralines and divinity, but he was legendary for his pies. Lemon, coconut, chocolate, pecan - he made them all, including the light, flaky crust. When he died in 2002, I inherited his recipe box. It’s a cherished gift from a man who showed his love the best way he knew how - through the food he lovingly prepared.

a cc e n t s o u t h m i s s i s s i p p i

77

PARTING WORDS | life in south mississippi

Evolution of the Southern Summer TEXT BY KAREN BLAKENEY PHOTOGRAPHY BY LISA TILLEY NEWMAN, WWW.TILLEYNEWMAN.COM

S

Some things never change. As the school year slowed to a halt, I listened patiently to my eightyear-old son, Nathan, who counted down the days until summer every morning on the way to school. I’m somewhat…ahem…older than my late-in-life surprise baby, but I can still remember getting spring fever when summer vacation approached. Some things do change, though. Nathan’s expectations for a fabulous summer do not remotely resemble mine from days gone by. For example, he’ll probably want me to drive to the Bayou View Park, a child’s paradise in Gulfport filled with gazebos, new picnic tables, and biking trails lined with carefully-placed azaleas; and of course, there’s the state-of-the-art playground equipment: curving slides, a simulated rockclimbing wall, and a wobbly bridge that doesn’t actually go over a body of water. He’ll also want to go to the pool at Bayou Bluff and buy popsicles from Winn Dixie and play video games past his bedtime. What was I looking forward to four decades ago? First of all, I had no summertime expectations of being “driven” anywhere. My bananaseat bicycle was my ticket to town, and like my friends, I rode it distances I would be terrified for my own kids to travel today. Our “biking trails” were roadsides and alleys and well-worn shortcuts through the woods in my West Gulfport neighborhood. It was still scenic, though, even without professional landscaping. Grandma-tended hydrangeas and knobby-trunked crepe myrtles brightened our daily jaunts. Honeysuckle grew wild from rusting chain link fences, and we all mastered the art of pulling the

78

a cc e n t s o u t h m i s s i s s i p p i

style and stigma just right, to force out that tiny droplet of sweet nectar. State-of-the-art playground equipment? Ha! We were in heaven with a five-foot tall mound of dirt and a tire inner tube. In the South Mississippi heat, we’d play “King of the Mountain” for hours and then roll that inner tube until it hopefully found a cool swimming hole, which in our locale was likely the Gulf of

PHOTOGRAPHY COURTESY KAREN BLAKENEY

Karen and brother Tom shared many a lazy summer with their four-legged friend.

Karen with son Nathan

Mexico, just a few blocks from my home. The heat is, indeed, something to contend with in the Deep South - whether it’s 1969 or 2009. My son and I share in common the love of a good popsicle to beat the heat; it’s just that I never bought mine from a big grocery store chain. I’m a little sad for my kids that they’ve missed out on the experience of the neighborhood grocery store. “Mr. Breaux’s” was where we bought our popsicles, fresh-sliced bologna, and cold Barq’s Root Beers in diamond glass bottles. It was also possible to buy “Prince Albert in a can” at Mr. Breaux’s, and the thin, tiny papers to “roll your own.” The plain white pipe cleaners behind the counter were not for arts and crafts; a few dapper fellows in West Gulfport smoked tobacco pipes and used pipe cleaners to … well … clean pipes! I mention tobacco because I purchased it nearly every day. Yep, you heard right - at less than 10 years old I made regular trips to Mr. Breaux’s to fetch Winston cigarettes for my

Grandaddy. No one batted an eye. “Bull,” Maurice Breaux’s brother, was a fixture by the Coca-Cola ice chest, and he frequently greeted me in his French Cajun accent: “Where’s you leedle brudder?” My “leedle brudder,” Tom, was a preschooler, and yes, it was not unusual for me to escort him across the streets and railroad tracks so he could spend his daily dime on a Snickers bar. The mere thought of Nathan sauntering down roads and crossing tracks without adult supervision makes me queasy. How did we survive our free run of the roads? For that matter, how did we survive our toys? I’m sure every toy Nathan owns has been through a rigorous series of safety testing. In the ‘60s, we were the human guinea pigs for every toy anyone dreamed up. “Clackers” comes to mind - two heavy glass balls on a string that we would swing rapidly to produce a marvelous, rhythmic clacking noise. Never mind the busted noses, foreheads, and fingers - those things were a blast! Tom was a big fan of another toy-wonder, Mattel’s Wizzzer (that’s no typo - three z’s), a super-spinning gyroscopic top. A mesmerizing commercial enticed us all to experience the many wondrous tricks we could perform including spinning it on top of our own heads. Tom tried that and instantly lost a plug of hair about the size of a silver dollar! Hard to be too critical of my young son’s injury-proof video games. My husband, Bryan, who has lived the same sort of summers as me, recently introduced Nathan to the joys of honeysuckle. I wasn’t there when he had his first nip of nectar, but Bryan told me he seemed mildly fascinated. I had a hard time imagining how the little trick could make much of an impression on a child whose life is filled with high-tech toys and big-screen special effects. But Nathan brought the incident up on his own as I was driving him home on one of his last days of school. “Mom,” he said, “Dad showed me the coolest trick with this flower called honeysuckle. Have you ever pulled its string to taste the sweet stuff?” Several hundred times, I thought. Some things never change.

a cc e n t s o u t h m i s s i s s i p p i

79