BOOM Jackson: March/April 2013

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com Dr. Gray Gets Real, p 13 // Sharp Dressed Man, p 22

Houston Does Oxford, pp 45-46 // Amp It Up, p 64

FREE // March - April 2013Vol. 5, No. 4

A Sense of Space pp 51-58

Innovation Starts Here. pp 24-27

Local Menu Guide,

starts p 31

COOLESTOFFICES+FASHION

2 March - April 2013 // The City’s Business and Lifestyle Magazine boomjackson.com

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3 Work.Live.Play.Prosper.


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At ChamberPlus, we’ll help your small business enjoy bigbusiness benefits. To learn more about how you can help

your employees be healthier and better manage yourhealthcare costs, contact Erin Mitchell, Marketing andSales Director at 601-948-7598 or 1-866-948-7598.

ONE REGION. ONE VISION. ONE VOICE.

VISION 2022VO1CE

HealthCare

RegionalInfrastructure

Aerospace

RegionalMarketing

LakeDevelopment

Core City

RegionalTrails

System

“Talent“Attraction

Arts &Culture

Education

“I try to do what I can to help the product of Mississippi because, growing up, I had people in my corner that helped me.”

-Mo Williams, pp 18-19

“I try to do what I can “I try to do what I can to help the product of to help the product of Mississippi because, Mississippi because, growing up, I had growing up, I had people in my corner people in my corner that helped me.”that helped me.”

-Mo Williams, pp 18-19-Mo Williams, pp 18-19

11JXNON PARADEJill and Mal bring the party to the streets.

13GET SCHOOLEDJPS Superintendent Cedrick Gray on building community cohesion.

14HANDS ONCrumbling grandeur at the State Fairgrounds.

16SECRETS OF A MILD-MANNERED LIBRARYMeet the namesakes of the Jackson-Hinds Library System.

18EXPATMentor. Father. Baller. The exclusive interview with Mo Williams.

22BIZWEN NANCEThe future of man-chic, here and beyond.

24START YOUR ENGINESNo sleep ’til incorporation: Startup Weekend 2013.

31MENU GUIDEPaid advertising section.

45RESIDENT TOURISTREBEL FRIEDHotty toddy, gosh almighty, where the heck’s Jesse? Bim bam, fl im fl am, eating oysters, steak and lamb!

48BITESJAPANARAMAA boxed lunch you’ll be thrilled to eat.

51COOLEST OFFICESDUNDER-MIFFLIN THIS AIN’TThese very different offi ces share one key element for our shoot: eye candy.

60Do-gooders‘THE MOST WONDERFUL THING’JSU’s Margaret Walker Center celebrates her life and legacy.

62ARTS:TRANSPLANTINGCombining history with nature through tempered and raw wood.

64MELODIESMERIDIAN’S MUSICMAKERSWhy Peavey Electronics is still a staple for Mississippi’s musicians.

66EVENTSDon’t fi nd out the next day from your grandma’s Instagram—make a Jackson spring to-do list!

70LOCAL LISTTHE OUTDOOR CREATIVEAndy Hilton of Midtown’s studio2concrete lets us in on his Jacktown faves.

Editor in ChiefDonna Ladd

Art DirectorKristin Brenemen

Assistant EditorsMolly Lehmuller // Kathleen Morrison Mitchell

Copy EditorRonni Mott

EditorialWriters

Marika Cackett // Dustin Cardon // Jacob Fuller Jesse Houston // Darnell Jackson Genevieve Legacy // Larry Morrisey

R.L. Nave // Julian Rankin

Listings Editor // Latasha Willis

InternsSusan Hogan // Octavia Thurman

Photography

Staff Photographer // Trip Burns

Photographer Tate K. Nations

Ad DesignAndrea Thomas

Design InternMelvin Thigpen

SalesAdvertising Director // Kimberly Griffin

Account Executives

David Rahaim // Brad Young

Sales Assistant // Samantha Towers

Distribution Manager // Matt Heindl

Executive Assistant // Erica Crunkilton

Bookkeeper // Montroe Headd

PublisherTodd Stauffer

CONTACT US

Letters to the Editor // [email protected]

Story ideas and pitches // [email protected]

Ad Sales // [email protected]

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

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

educational uses? Call 601.362.6121 x17 or email [email protected].

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

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

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m editor’s noteFree to Create

When we started this company a decade ago, four of us and a stump-tail cat worked on-site in a small apartment on Forti-

fication Street, and several others operated remotely. We worked seven (very long) days a week, and even saw the sun come up a few times as we plugged away all night to get the Jackson Free Press to the printer. All of us wore multiple hats, and we ran past our capacity most of the time. Every-thing was done in usu-ally joyful crisis mode, but the crazy hours and frazzled planning didn’t matter to us, because we were making a dif-ference. Publisher Todd Stauffer likes to say that we “ran it like a campaign,” instead of a busi-ness. He’s right. We are still focused on bringing and documenting positive change in the commu-nity, but like all companies, we had to start thinking past crisis mode before all involved collapsed from exhaustion. A few years back, we decided to work to become proactive, not reactive. Even though the JFP thrives off the possibility of creativity, we had to start plan-ning and institute systems; we needed time and space to create and then execute. These realizations were tough, but busi-nesses stuck in perpetual crises aren’t sus-tainable, and they burn out too many good people. As the JFP grew—we now have 20 employees on the top floor of a building in Fondren, and Stumpy has long since gone to the heavenly newsroom in the sky—Todd and I realized that it’s not enough for smart entrepreneurs to work hard. We must also continually learn how to manage more in-telligently while maintaining our very cool culture—and, yes, guarding our own sanity at the same time. The last thing a company needs is unorganized, over-extended lead-

ers. They, in turn, create a lot of tired, crisis-driven employees. It was time to change. Pursuing this goal led us to all kinds of good advice, which we’ve worked to take to heart. We’ve learned that it is vital to, sim-ply put, use one side of our brain to help the other one. That is, the organized systems by

which the left brain opti-mally functions actually enable the creativity of the right brain. Unfortu-nately, many would-be writers, artists or even business owners never realize or embrace this. It makes sense when you think about it: We must create space in or-der to have space to cre-ate. Otherwise, we run around like a chicken with its head cut off,

as my mama would say, trying to catch up with a growing to-do list and constantly chasing deadlines. When we plan our time, and tackle the procrastination monster where it lives in our heads, we manage to write novels, learn to tango or start new products, like this maga-zine. Or we plan a “Night Circus” party and then go about executing it in a low-drama fashion as we’ve learned to do with our big events (see page 59 for more photos.) After working in a very cool office with tremendously creative people for more than 10 years, I now know the best workplaces are vibrant idea labs with well-structured systems that allow the ideas to happen. It’s one thing to have a good idea; it’s another to complete and ship it on time. Whether you are an entrepreneur or an artist, or both, I urge you: Don’t reject the idea of systems. They will free you to create. Trust me.

Cover photo of Alexandra Toth by Trip Burns.

Fashion info is on page 58.

Editor in Chief Donna Ladd (left) and Art Director Kristin Brenemen got creative at the Cirque du Best of Jackson party at Metrocenter.

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Business is BOOMing Starting this issue, BOOM Jackson is growing to six issues a year! We started as an annual magazine in 2008, then went quarterly in summer 2010 when we debuted the city’s first business+lifestyle mag for the under-40 crowd with Young Influentials dancing on the roof of the re-opened King Edward Hotel. The Influentials will be back this summer in July—after we present the 2013 Best of Jackson magazine in May to let tourists, recruiters and fellow urban warriors know just how great our city is. So help us out by nomi-nating influential Jacksonians under 40 and emailing them to [email protected] by March 15!


contributors

1. Darnell “Chris” JacksonDarnell “Chris” Jackson is a writer, photogra-pher, graphic designer and entrepreneur. He is a Jackson native and Jackson State Univer-sity graduate. He owns J. Carter Studios.

2. Marika CackettMarika Cackett is the public-relations man-ager for the Jackson Convention and Visi-tors Bureau and a bona-fide urban warrior. A Washington, D.C., native, she passes her free time chasing her German shepherd puppy, Atlas, and enjoying craft beer.

3. Dustin CardonCopy Editor Dustin Cardon is a graduate of the University of Southern Mississippi. An English major from Brandon, he enjoys read-ing fantasy novels and wants to write them himself one day.

4. R.L. NaveReporter R.L. Nave grew up in St. Louis, graduated from Mizzou (the University of Missouri), and lived a bunch of other places before coming to Jackson.


Bringing The Community Together:Promoting Racial Harmony and Facilitating Understanding

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

Spring SocialThurs., May 16, 2013 5:00 p.m. - 8:00 p.m.Come meet the board of directors and the Jackson 2000 membership at our spring social event, held at Smith Robertson Museum in the historic Farish Street district near downtown. Food, fellowship, and an opportunity to learn more!

2013 Dialogue CirclesOngoing for adults and youth - see websiteJackson 2000 presents dialogue circles, a series of facilitated, curriculum-based discussion sessions that can open minds, change hearts and build lasting friendships.

More information: www.jackson2000.org


The City ’s Business and Li festy le Magazine. . . now 6 t imes a year !

March 2013Editor ia l :- Coolest Offi ces- Spring Offi ce Fashion- Parades!- Spring Menu Guide

Deadl ines:- Ad Reserved: 2/1/13- Ad Final: 2/15/13

July 2013Editor ia l :- Business of Healthcare- Young Infl uentials- Jackson’s Best Doctors- Road Trips- Summer Menu Guide


May 2013Editor ia l :- Best of Jackson 2013: Food, Nightlife, People, Community- Meeting Planner- DineJackson listings


September 2013Editor ia l :- Fall Food and Fashion- Arts & Events: The Season- The Business of Football- Fall Menu Guide- Beauty/Spa/Salon Guide


November 2013Editor ia l :- Holiday Entertaining- Party Fashion- Local Gift Guide- Winter Menu Guide


January 2014Editor ia l :- Hitched Weddings- Wedding Announcements- Power Couples- Romantic Fashion- New Year Resolutions


BOOM Jackson, The City’s Business and Lifestyle Magazine, is distributed in more than 200 locations in the Jackson metro, including area grocery stories, high-traffi c businesses and curbside “BOOM boxes.” BOOM is placed in business-class hotels in the region, and is distributed by local chambers and visitor’s bureaus. Copies are available for meetings, trainings and recruiting by local companies and organizations. Subscriptions are available for $18/year for shipping and handling costs. Call 601-362-6121 x11 for more information. Boom Jackson is a publication of Jackson Free Press, Inc.

BOOM Jackson, The City’s Business and Lifestyle Magazine, is distributed in more than 200 locations in the Jackson metro,including area grocery stories, high-traffic businesses and curbside “BOOM boxes.” BOOM is placed in business-classhotels in the region, and is distributed by local chambers and visitor’s bureaus. Copies are available for meetings,trainings and recruiting by local companies and organizations. Subscriptions are available for $18/year for shipping andhandling costs. Call 601-362-6121 x11 for ad information. Boom Jackson is a publication of Jackson Free Press, Inc.

The City ’s Business and Li festy le Magazine. . . now 6 t imes a year !

March 2013Editor ia l :- Coolest Offi ces- Spring Offi ce Fashion- Parades!- Spring Menu Guide


July 2013Editor ia l :- Business of Healthcare- Young Infl uentials- Jackson’s Best Doctors- Road Trips- Summer Menu Guide


May 2013Editor ia l :- Best of Jackson 2013: Food, Nightlife, People, Community- Meeting Planner- DineJackson listings


September 2013Editor ia l :- Fall Food and Fashion- Arts & Events: The Season- The Business of Football- Fall Menu Guide- Beauty/Spa/Salon Guide


November 2013Editor ia l :- Holiday Entertaining- Party Fashion- Local Gift Guide- Winter Menu Guide


January 2014Editor ia l :- Hitched Weddings- Wedding Announcements- Power Couples- Romantic Fashion- New Year Resolutions


BOOM Jackson, The City’s Business and Lifestyle Magazine, is distributed in more than 200 locations in the Jackson metro, including area grocery stories, high-traffi c businesses and curbside “BOOM boxes.” BOOM is placed in business-class hotels in the region, and is distributed by local chambers and visitor’s bureaus. Copies are available for meetings, trainings and recruiting by local companies and organizations. Subscriptions are available for $18/year for shipping and handling costs. Call 601-362-6121 x11 for more information. Boom Jackson is a publication of Jackson Free Press, Inc.

Teacher Man p 13 // Trail Along p 14 // Literary Namesakes pp 16-17 Baller Status pp 18-19 // Social Butterfl y p 19 // Progress p 20

They’re in the neighhhh-borhood

The Sweet Potato Queens’ Zippity Doo Dah Weekend (March 21-24) will bring back the crowd-favorite Budweiser Clydesdales to Jack-son. The equine celebrities will be present for

much of the event—hanging out at Arts, Eats & Beats, visiting Nick’s, Babalu and other eateries during a res-taurant tour through Fondren, and leading Saturday’s parade up State Street. There’s even a chance to ride in the Clydesdales’ hitch through a raffl e benefi tting Blair E. Batson Children’s Hospital.


COURTESY ANHEUSER BUSCH

Horseplay• The Clydesdale breed originated in Scotland, where they were used to haul coal and plow fi elds.• Bathing, beautifying and hitching Budweiser Clydesdales for parades and public appearances can take fi ve grooms four hours.

• The reins used to direct the horses weigh 40 pounds. Each harness and collar is an impressive 130 pounds of brass and leather. • The Budweiser Clydesdales are primarily bred at Warms Springs Ranch, in Cooper County, Mo.

• Pulling the Budweiser hitch is an elite club: Of the Clydesdales bred by the brewery, only neutered males that measure 6 feet high at the shoulder, and weigh at least 1,800 pounds qualify. They must meet a predetermined standard for coat color and markings—just those that are bay (red-brown with a black mane and tail) with four white stockings and a white blaze on their face are considered.

• Some of the Budweiser Clydesdales are housed at Busch Gardens, the brewing giant’s theme park, which has locations in Williamsburg, Va., and Tampa Bay, Fla., where they are a star attraction.


JXN // fêtes

On Parade// by Kathleen M. Morrison N

OLA might have Mardi Gras, but Jackson has St. Paddy’s and the Sweet Potato Queens. For two back-to-back weekends each March, the city goes parade-crazy, painting the town green one Saturday (March

16 this year) and then letting the pink sequins shine a week later. Both events benefi t Blair E. Batson Children’s Hospital.

ORIGINS

EVENTS

ATTENDEES

ATTIRE

THEME

In 2011, Boss Queen Jill Conner Browne and the Sweet Potato Queens left the Mal’s St. Paddy’s Parade to

start their own wacky weekend.

ZIPPITY DOO DAH

ZDD encompasses a weekend of activities including Arts, Eats and

Beats; Big Hat Brunch; Color Me Rad race; and the Zippity Doo Dah parade,

featuring the Budweiser Clydesdales, Sonic Boom of the South and Sweet

Potato Queens from across the nation.

Last year, in only its second year, more than 20,000 people attended the ZDD parade.

Sequins, feathers, hot pink, tiaras and don’t forget—the higher the hair, the closer to God.

This year’s Grand Marshal is Sweet Potato Queen Aunt Faye of Texas. Faye recently celebrated her 100th birthday, inspiring the theme for the 2013 parade: “We

still got a lotta zip in our doo dah.”

Zippity Doo DahThe Queens, the Clydesdales and the commotion are back for the third year, packing more events into three days than ever before. The main event is the parade, as usual, taking to the streets of Fondren with southern pride and diva fl air after a day of carnivals.

Arts, Eats and BeatsFondren historic district’s informal “welcome spring” party, Arts, Eats & Beats is also the offi cial kickoff for Zippity Doo Dah. Tour the art galleries, shops and restaurants that stay open late for the big event, while listening to local musicians—including the WJTV Battle of the Bands.

Color Me Rad 5KStart the race in crisp whites, and end up looking like you got in a fi ght with Rainbow Brite (a little sweaty, full of adrenaline and covered in color from head to toe). This is the way of Color Me Rad, where “color bombs” of brightly hued cornstarch wait around every corner of the Fondren route. You can register at colormerad.com through March 20—if it ain’t sold out sooner. If running isn’t your thing, you can sign up to throw color at your neighbors.

Taste of FondrenPostponed from the fall so they could do it up right, this event showcases the sweetest treats and tastiest eats Fondren restaurants have to offer. Local eateries will share their goods in Duling Hall, to raise money for arts and education programs for Fondren children, including after-school programs at The Cedars and Boyd School. Tickets for the April 18 event are $32 each, which equals a day’s worth of art supplies and instruction for a local child.

New NoshTwo new restaurants and a craft-beer pub are in the works to open in Fondren in the next few months, so after shopping, running, mingling and creating, make plans to nosh at Miso, the latest project from Grant Nooe of Grant’s Kitchen, and Café Ole, where Alex Sivira will serve up dishes from his Latin American culture. The pub, still unnamed as of press day, will be in the shopping center at the intersection of Lakeland Drive and Old Canton Road. Watch jfpdaily.com for opening details.

In the fi rst parade, back in the ’80s, Malcolm White and friends dressed as characters from Tennessee Williams plays and strolled down Capitol Street.

MAL’S ST. PADDY’S PARADE

These days, three separate parades take to the streets: the pet parade, children’s parade, and main

parade featuring fl oats, krewes and folks fl ingin’ beads. After all that processing, the evening kicks off with a street dance in front of Hal & Mal’s. This year, the big headliner is the Grammy-nominated

Alabama Shakes.

More than 60,000 guests take part in the festivities.

Don’t show up if you aren’t willing to be in head-to-toe green.

The theme for the 2013 Mal’s St. Paddy’s Parade is “Waters, Waters Everywhere,” celebrating everyone’s favorite ponytailed local artist, Wyatt Waters, who will

act as the parade’s Grand Marshal.

In the fi rst parade, back in the ’80s, Malcolm White and friends dressed as characters from Tennessee Williams plays and strolled down Capitol Street.

MAL’S ST. PADDY’S PARADE

These days, three separate parades take to the streets: the pet parade, children’s parade, and main

parade featuring fl oats, krewes and folks fl ingin’ beads. After all that processing, the evening kicks off with a street dance in front of Hal & Mal’s. This year, the big headliner is the Grammy-nominated

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Fondren on FireJackson’s quirkiest neighborhood is busier than ever,

and Fondrenites (and those who wish they were) have a lot to look forward to this spring. Here’s a sampling:


Jackson Public Schools Superin-tendent Cedrick Gray estimates that his family has attended wor-ship services at 20 to 30 different

churches in his fi rst six months on the job. Gray, a minister who grew up in Mem-phis and took the helm at JPS in July 2012, believes visiting local houses of worship is a good way to get to know the capital city. “The decision of a church home is very important to me as a minister. I have to con-sider what my service of the church will be,” Gray said. Gray talked to BOOM Jackson about ways JPS and Jackson residents can better serve each other.

What role do you think JPS has in mak-ing Jackson a great city? By wrapping ourselves around the com-munity, just making schools a place for the community. The second part is improving on the success of the students as they leave our high schools, so that they can become productive citizens. The last part, I think, is a collective ef-fort. Schools, churches and the communi-ties have always depended on one another.

It seems to me that more recently, though, they’ve become entities unto themselves. … What we need to do is open our doors and invite community members and churches to come in and do after-school activities and, during the day, mentoring and et cetera. The other part of that is to begin to do the opposite. … Students can take on ser-vice projects to help. … That’s the direction we’re moving in, as schools start to become not only recipients of what the community has to give to but also become a “giver-back” to the community in ways that might not have been done before.

What about the fl ip side of that? How can Jacksonians help JPS be great? We’re working with a new project called Alignment Jackson. It’s a think tank, an ef-fort to take Jackson Public Schools’ strategic goals to the community. One project I’d like to do—and this is how the community can help—is establish academic institutes that are specifi c to a career, such as the medi-cal fi eld. That’s literally a clinic inside the school, where students who are interested in the medical fi eld, for example, will be able to choose this specifi c course of study and then

actively work on an internship, while they’re in high school, with doctors and nurses. That will require some community outreach.

I’ve seen you around the Capitol. What conversations around education are you most excited about? The parts that excite me are the em-phasis on building stronger teachers. That’s pretty exciting to me. I think what it would do is show the world that the fi eld of edu-cation is important, and it’s important to attract top talent. The other piece I was ex-cited (about) was the governor’s plan to add more money to early childhood education, because students who are prepared as they enter kindergarten and fi rst grade will have more success in our high schools.

What are your thoughts on charter schools? Our job is to make Jackson Public Schools the most attractive and successful option—and we don’t want to do that in re-sponse to anything. We want to do it because that’s what our children deserve. They de-serve the best education we can provide, and that’s what we’re going to do for them.

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SA Minister and a School Man// by R.L. Nave

Driving around a city like Jack-son, it is easy

to imagine past glory and future potential all at once. Jackson is littered with an im-pressive architectural inventory that has been overlooked and underutilized. One such build-ing that has caught my eye is the old Hinds County Armory building on the State Fairgrounds down-town. Constructed in 1927, the building is an important example of Gothic Revival ar-chitecture, and has been named to both the National Register of Historic Places and the Mississippi Heri-tage Trust’s “most en-dangered buildings” list. In 1979, it was heavily damaged in the famous Easter Flood that left much of Jackson underwa-ter, and has remained largely unused since. With a $600,000 grant recently awarded by the Mississippi De-partment of Archives and History, the Mis-

sissippi Fair Commis-sion may soon begin restoration. Perhaps the most feasible option for the Armory mov-ing forward might be an entertainment venue. With a large hall surrounded by bleachers on three sides and a stage on the fourth, the archi-tectural bones of a venue are already in place. Large windows and architectural de-tails reminiscent of another time provide an inspiring backdrop for the next big show. The Armory is strategically located in downtown Jackson, and could serve as an alternate, more inti-mate entertainment venue to the nearby Mississippi Coliseum. A renovated Armory building would serve a need in the commu-nity, become a source of pride and poten-tially be a catalyst for more redevelopment projects in the city. See more photos of the Armory build-ing at jfp.ms/armory.

With great potential for an event space, this architect believes the Armory could see a comeback in the next few years.

Hands OnArmory Building

// by Neil Polen

JXN // revival

14 Spring 2013 boomjackson.com

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A little slice of the great outdoors less than 10 minutes from downtown awaits Jacksonians with an itch to explore.

LeFleur’s Bluff State Park (2140 River-side Drive, 601.987.3923) is 305 verdant acres combining the best of natural beauty and hu-man amenities. Its Lakeland Drive entrance leads to campground areas sheltered by hard-wood forests, patched with bayous and creeks, and edged by the Pearl River. The Riverside Drive gates open onto a broad lawn, golf course, playgrounds and museums. The park is named for French trader Louis LeFleur, who founded the eponymous trading post that would become Jackson on the banks of the Pearl River. For a fee of $3 per vehicle to enter the park, visitors can check out the Bluff. Horseshoe-shaped Mayes Lake’s piers often play host to quiet afternoons for fi shermen, and boat slips are available. Five nature trails snake through the park, each denoted by color (red, blue, yellow, purple and green) and each less than half a mile in length. The pink garden path leads visitors to wetland ponds, the Millennium Grove (a copse of historically signifi cant trees), and endemic-fl ower plots. Two museums sit within the park’s bound-aries, the Mississippi Museum of Natural

Science and Mississippi Children’s Mu-seum. The Children’s Museum, which opened in 2010, is the new kid in the park. Its exhibits focus on fi ve specifi c topics—Mississippi heri-tage, health and nutrition, literacy, the arts and Mississippi industry—which allow for visitors to interact with, better understand and draw connections between seemingly disparate cre-ative elements. Aside from its interactive galler-ies, the museum offers seminars with visiting artists, weekly roundups that teach youngsters about agriculture and Ready to ROAR reading time at the museum’s Literacy Gallery. The Natural Science museum is an old fa-vorite for Jackson families. It features exhibits on Mississippi ecology with artifacts, static diora-mas and live animals native to the state, housed in aquariums and terrariums. Twice a year, the museum unveils a large-scale themed display in its temporary exhibits hall. Rainforest Adven-ture, the current exhibit, runs until May 12. The museum’s biggest event is Nature-FEST!, an indoor/outdoor festival April 6 with nature trail tours, a folklorist and touch tanks. It’s also the only time the museum opens the doors to its scientifi c research departments. Visitors of all ages can meet biologists and pa-leontologists and ask questions about fossils and preserved specimens, on display in the re-search offi ces especially for NatureFEST!

A Little Outdoor Time// by Molly Lehmuller

Explore LeFleur’s Bluff with this handy-dandy trail mail ... don’t be afraid to get a little lost.

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The Following Is Not For Print/For Information Only Placement: BOOM Jackson Magazine. 02/2013. 8.375” x 10.875”. Commissioned by Robby Channell.(eMac/Users/mbhs/Documents/PROJECTS/Ads/Cancer/Run From The Sun ad)

Baptist Cancer Services presents the 10th Annual Run From The Sun®

5K Run/Walk and 1-Mile Fun Run, bene� tting The Leonard E. Warren Melanoma Foundation.

Saturday, April 6, 2013Race begins and ends at Baptist Madison Campus, 401 Baptist Drive,

Madison, Mississippi. All ages can participate on race day! Race day activities, including a free skin screening at Baptist Medical Clinic | Family

Medicine - Madison, begin at 3:30 PM. The race gets underway at 5:30 PM.

Pre-registration is $20 by April 1, 2013, and the race-day fee is $25. Family maximum is $50 (pre-registration only) and

applies to immediate family only (parents and children).

Learn more about the race and download a registration form at www.runfromthesun.com.

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1 The Eudora Welty Library300 N. State St. 601.968.5811Eudora Welty was a Jackson-born author who wrote novels and short stories about the American South. She was the fi rst living author to have her works published by the Library of America. Her Jackson home is a national landmark and houses a museum dedicated to her life and work.

2 The Fannie Lou Hamer Library3450 Albermarle Road601.362.3012 Fannie Lou Hamer was a prominent voting rights activist and a leader of the Civil Rights Movement. She was instrumental in organizing the Mississippi Freedom Summer, a 1964 campaign to register as many African American voters as possible in the state. Hamer later became the vice-chairwoman of the Mississippi Freedom Democratic Party and attended the 1964 Demo-cratic National Convention in Atlantic City, N.J.

3 The Margaret Walker Alexander Library2525 Robinson Road601.354.8911 Margaret Abigail Walker Alexander was an African American poet and writer. Writing as Margaret Walker, she published one of her best-known poems, “For My People,” in 1937. Walker worked as a literature professor at what is today Jackson State University. In 1968 she founded the Institute for the Study of History, Life and Culture of Black People, now known as the Margaret Walker Center. She served as the institute’s director.

4 The Annie Thompson Jeffers Library111 West Madison St., Bolton601.866.4247 Annie L. Thompson Jeffers was the mother of Mississip-pi U. S. Congressman Bennie Thompson, a Democrat from Bolton. She was one of the fi rst black librarians in Hinds County Public Schools.

JXN // biblio

Library Legends// by Dustin Cardon

5 The Beverly J. Brown Library7395 S. Siwell Road 601.372.0954The Beverly J. Brown Library is named for the fi rst wife of former Hinds County District 3 Supervisor Wood Brown. Beverly Brown died of cancer in 1971, and her husband, who helped establish the library in Byram, requested that it be named in his wife’s honor.

Fifteen branch libraries comprise the Jack-son-Hinds Library System. Each one is named for a Mississippian who made great contributions to either the community in

which the library is located or to Mississippi as a whole. BOOM Jackson did a bit of digging to fi nd out about these individuals and their contributions to their communities. Here’s what we found:

6 The Quisenberry Library605 E. Northside Drive, Clinton601.924.5684 The Quisenberry Library is named for William “Bill” Quisenberry, president of the Clinton Community Nature Center. His family donated 20 acres of land to the city of Clinton in 2002 for the library’s construction.

7 The Willie Morris Library4912 Old Canton Road601.987.8181 William Weaks “Willie” Morris was a writer and editor

born in Jackson. In 1967, he became the youngest editor of Harper’s Magazine. Morris’ most famous works include “North Toward Home” and “My Dog Skip.”

8 The Lois A. Flagg Library105 Williamson Ave., Edwards601.852.2230 Lois A. Flagg served as an English teacher at the former Edwards Junior High for more than 50 years. Flagg also worked in the student affairs department at Tougaloo College. She retired in 1998.

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10 The Charles W. Tisdale Library807 E. Northside Drive601.366.0021 Charles W. Tisdale was the owner and publisher of the Jackson Advocate, the oldest black-owned newspaper in Mississippi, from 1978 until his death in 2007. Tisdale was a strong advocate for African American rights and criticized elected offi cials both black and white.

11 The Raymond Library126 W. Court St., Raymond 601.857.8721 The Raymond Library bears the name of the city it is located in. The city itself is named for Gen. Raymond Robinson of Clinton, who served in the war of 1812 and later settled in Mississippi. He owned the land Raymond was built on before he gave up his claim to it in the 1820s.

12 The Richard Wright Library515 W. McDowell Road601.372.1621Richard Nathaniel Wright was a Jackson-born Afri-can American author of sometimes-controversial novels, short stories, po-ems and non-fi ction. Some of his most famous works include the story “Big Boy Leaves Home,” the novel “Uncle Tom’s Children”—which earned Wright a Guggenheim Fellowship—and “Native Son,” which the Book of the Month Club selected as its fi rst book by an African Ameri-can author. Wright is also

known for his autobiogra-phy, “Black Boy.”

13 The Ella Bess Austin Library420 W. Cunningham Ave., Terry 601.878.5336 Ella Bess Hutchinson Austin was a teacher and community volunteer in Terry, where the library named in her honor is located.

14 The Evelyn Taylor Majure Library217 W. Main St., Utica601.885.8381Evelyn Taylor Majure was a Hinds County native who

lived most of her life in Utica. She attended Utica High School and attended college at Mississippi State College for Women. The citizens of Utica petitioned for the library to be named in Majure’s honor for her contributions as a commu-nity activist.

15 The R.G. Bolden/Anna Bell-Moore Library1444 Wiggins Road 601.922.6076Rev. R.G. Bolden was the pastor of New Travelers Rest M.B. Church in Jackson. Anna Bell-Moore was a beloved Jackson community activist.

9 The Medgar Evers Library4215 Medgar Evers Blvd. 601.982.2867Medgar Wiley Evers was a prominent civil-rights activist and the fi rst fi eld secretary

for the Mississippi branch of the NAACP. He was involved in boycotts and efforts to overturn segregation at the University of Mississippi, and supported James Meredith’s efforts to enroll there. He also helped

investigate the murder of Emmett Till. Byron De La Beckwith, a member of the White Citizens’ Council and the Ku Klux Klan, murdered Evers in his Jackson driveway on the morning of June 12, 1963.

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M o Williams may live the sweet life as a star point guard for the NBA’s Utah Jazz now, but he had humble beginnings here in Jackson. Wil-

liams sharpened his budding athletic skills play-ing in Medgar Evers Gym and Grove Park, near Lake Hico in northwest Jackson, and was a two-sport athlete for the Murrah Mustangs. After two stellar years playing for the Univer-sity of Alabama, the Jazz picked up Williams in the second round of the 2003 NBA Draft. Since then, he has played on four different NBA teams, and was wingman to LeBron James in his years with the Cleveland Cavaliers (2008-2011). At press time, Williams was scheduled to miss at least six weeks of the 2012-2013 season follow-ing surgery to repair a tear in his right thumb. He decided to spend the time not only working to get back to peak form, but getting closer to his grow-ing family: four kids and an infant son with wife, Keisha. After a decade in the league, and re-signed to the Jazz, 30-year-old Williams talked about life as an NBA baller, a family man and a mentor, and living out his dreams that all started on the playgrounds of Jackson.

Growing up in Jackson, what helped shape Mo Williams as a player and as a man? My parents did a great job and kept me athletically active in all the sports they could. I stayed active, as far as baseball, football and basketball—you know, mostly just to stay out of the streets, to stay out of trouble. I grew up on the north side, in a neighborhood called Ghost Town, over by Hanging Moss Road. I was in Pop Warner (youth sports) for foot-ball; for basketball I was in AAU (Amateur Ath-letic Association), and then I was playing Little League baseball. … It was these youth programs and people like my Little League coach Melvin Carter that started everything. … I believe he did a great job of instilling a lot of discipline in us. I gained a lot of great friends growing up playing baseball through that, and I had the opportunity to play at a high level.

How old were you when you first played basketball? I started playing basketball when I was 8 years old, but I was a baseball player before that. I started playing baseball at the age of 4. I was just

really good, just really gifted in baseball. Actually, I was a better baseball player then basketball. … Basketball just kind of took off on me when I got to high school. … After that I was ranked, like, top 15 in the country. It just all took off from there.

Born as Maurice, how and about when did you become Mo Williams? I graduated from Murrah High School in 2001. (I got my nickname in) ninth grade. We had two Maurices on our team, so my high-school coach at Murrah, coach Robert Frith, started calling me “Mo.”

What is your life like? God blessed me with the opportunity to do great things. You know, it’s different for a lot of players, but for myself, I have a fam-ily: I’m married, I’ve got five boys—(ages) 14,

7, 6, 4, and one will be here in three weeks. (Son Maxwell Roman was born Feb. 1.) So, for me, it’s about getting up and doing something I love, but it’s also a job that helps me feed my family and support them.

At the end of the day, you go out and perform and entertain, and you have all these fans. … But when you come home, you’re still a father and a husband.

Professional athletes and play-ers are always on the road. Where do you and your family reside during the season and the off-season? I just rent in Utah, but my home is in Dallas, Texas, and Jack-son, Mississippi. So, soon as the season is over with, whatever city we play in after the last game, I leave and go home to Dallas, and the fam-ily travels with me. Whatever city I’m in, the wife is here with me, the kids are with me. They go to school, and after the season, we all relocate. And I’m back and forth from Dallas to Mississippi. That’s our lifestyle. We move around.

Pick a day earlier this season. What does that day consist of? I wake up about 8 o’clock in the morning. Usually, on a typical day, I’ll get in the steam room, which I have here in my house, and then I’ll probably run like a mile or so on my treadmill. Then I’ll head to practice about an hour early. Practice starts

at 10; I’ll get there about 9 and do what I got to do to get prepared for practice. Practice lasts two hours, from 10 to 12, so after (that) I’ll stay and get some extra work in. When I say extra work, I mean take some extra shots or watch film—you know, just whatever I need to do. Then I’m usu-ally getting home about 2 o’clock, 2:30 or so, and it’s time to either pick the boys up from school ,or I’m going to their practice, or if they have a game, I’m doing that. After that we’re eating din-ner, and after I’m probably just watching League Pass (subscription NBA coverage) or some other NBA game.

Mo Williams: Living the Sweet Life// by Darnell Jackson

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Jackson native Mo Williams balances playing pro ball, being a family man and heading up a sports-mentorship program.

JXN// expat

What kind of hobbies, interests and music do you enjoy to help you through this re-covery period? I justrecentlyhadsurgery,soI’llbeoutacouplemonths.ButI’mjustrehabbing.It’spartofthegame,partofbeingprofessional.Ijusthavetorehabandgetmythumbbackstrong. Ispendalotoftimewiththekids,andmykidslovevideogames.SoIgodownthereandmessaroundwiththevideogamewiththemev-erynowandthen.…IfIplayagame,I’mplay-ingTigerWoods(TigerWoodsPGATour2014).That’sallIplay.Andwhentheseasonisover,Iplayalotofgolf.…And,yeah,Icanswing. Whenitcomestomusic…I’manR&Bandhip-hoptypeguy.OntheR&Bside,I’malwaysgonnabeanUsherguy—andyouknowIgottoholdmyboyR.Kellydown.IlikeNe-Yo,andIlikeTreySongz,too,justtonameafew.Onthe(female)R&Bside,IlikeAliciaKeysandMaryJ.(Blige)—she’salwaysgonnabeontheplaylist.I’mabigJay-Zguy,butIkindofstaydownsouthwithwhoI love.I’mabigT.I. fan.MeandT.I.aregoodfriends,soIsupporthim. IalwayslistentoYoungJeezy and that (Rick) Ross.I’m riding with them; that’sprobablymycrewrightnowif I’m in the car, and I turnsomething on. My young-est brother, he’s a rapper,and he’s in Jackson. Hisname is Rozay Mo, and Isupport him in whateverhedoes.

Do your boys play sports? What type of youth sports programs and other charitable organizations are you involved with? All my boys participatein youth sports. My oldestson, my 14-year-old, KyDar-rius, goes to school in Jack-son.He’saneighthgraderatSt. Joseph(CatholicSchool)andplaysfootballandbasketball. I have my own foundation—The Mo Wil-liams Foundation—which we started back in2004, and we have done, and do a lot, around

thestateofMississippi.Notonlythat,IhavetheMississippiDrills andSkillsAcademywhich is(undertheumbrellaof)TheMoWilliamsAcad-emy.Iestablisheditbackin2008,anditisinvita-tion-only.IhaveacommitteeI’veestablishedofthetopcoachesaroundthestateofMississippi.Some media people and some scouts are alsoinvolved in the picking process, and we handpicksomeofthetopplayersinMississippiandmentortheseguysandgirls.…Alltheyhavetodoisbeatopathleteandperformatthehighestlevel.Ifthey’reinmyacademy,Itrainandmentortheseplayers.Westayontopofthem,wemakesuretheirgradesaretogether,andwejusttrytohelpgetthemthroughtheprocessofschoolandeverythinglikethat. ItrytodowhatIcantohelptheproductofMississippi,because,growingup,Ihadpeopleinmycornerthathelpedme. Beingaprofessionalathlete,andbeingabletohaveavoiceforthekidsthattheywill listen

to,IfeellikeIwouldbedo-ingmyselfadisserviceandthose kids a disservice notto have a voice and not tohaveanimpactinthosekids’liveswhenIknowIcan.

How do you feel about the current caliber of players Mississippi has to offer? I’m excited about it.We’vegot somegoodplay-ersinthestateofMississippi.We’vegotonein(CallawayHigh School, sophomore)Malik Newman. He’s thenumber-one player in hisclass,andhehasaspirationstobeaprofessionalathlete,butitisaprocess. Using (Malik New-man), for example, that’swhatmyprogramisabout.Keeping him on a straightand narrow road, wherehe doesn’t detour and getoff thepath,because that’s

whereguysstarttolosesightonwhattheycanbecome.Wejustwanttheguystofulfilltheirpo-tential.Whatevertheirpotentialis,wewantthemtofulfillit.


Fast FactsJersey Number: 5

Position: Guard

Salary: $8.5million

Average points per game: 13

Average assists per game: 7

BandofBrothers: Drafted the same year as other elite NBA players including New York Knicks superstar Carmelo Anthony and Miami’s Big Three—Lebron James, Dwyane Wade and Chris Bosh.

PlayerHistory:Utah Jazz (2003-2004), Milwaukee Bucks (2004-2008), Cleveland Cavaliers (2008-2011), Los Angeles Clippers (2011-2012) and Utah Jazz (2012-present)

JXN// expat

sunglassesbraceletsmakeup bagPistol Annies concert tickettraffic ticketMississippi State football ticketMarilyn Monroe playing cardsjoke business cards Mio water flavoring

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chocolate-covered espresso beanswalletnotebookSharpie peniPhoneold-school iPodiPadcredit card-sized USBApple earbudskeys

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Anne-Lauren Frates i

Peekaboo Anne-Lauren is a social media account executive (or as some call her, the “social media evangelist”) at The Ramey Agency in Fondren. When she’s not working on interior design or out on the town, the Leland native enjoys playtime with her dog, Rhoda, an alleged Shih Tzu.

Can we peek inside your work bag? Write [email protected].

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JXN// progress

Ah, the Farish Street Entertainment District. The visions of blues bars, soul clubs, restaurants and recording stu-dios stretching two

city blocks have built up in Jack-sonians’ imaginations like a little girl’s dreams of her wedding day. We see the colors, hear the music and even taste the world-class food. But like Pam Beesley wait-ing on Roy in “The Office,” the groom keeps rescheduling until next year. The Farish Street Group, the entertainment-district’s proj-ect development team, hoped to close on $11 million worth of historic and New Market Tax Credits by Oct. 31, 2012. Headed by Watkins Development, it planned to use those tax credits as collateral for a $10.2 mil-lion bond issue from the city. That would serve as the final funding for the first phase of the project, bringing at least four entertainment venues and restaurants to Farish. The New Market Tax Credits hit a major snag, though, when engineers discovered a big problem with the building where developers planned to house the B.B. King’s Blues Club & Grill. The club, which the Farish Street Group hoped to be the first to open in the entertainment district, would be a three-story music venue and restaurant. David Watkins, the Farish Street Group’s chief investor, said that once architects finalized the plans for the club, engineers realized that the current structure could not handle the load ca-pacity. When they further evaluated the building, they discovered it had no foundation and only a 3-inch thick floor supporting it.

Watkins said he’s looking at mid-spring before the development group will get another chance at the tax credits.

Jackson Square Keeps Filling In 1968, Jackson Square opened as the city’s largest outdoor shopping destination, with more than 30 stores and restaurants. Forty years later, it was home to two bingo halls, a church and a crumbling parking lot. In 2012, California native Jessie Wright and his firm, First Boise Investments, gambled on the almost-forgotten shopping mall located off Terry Road in south Jackson. With a new facade and fresh pavement in the parking lot, the gamble is now paying off. As of early February, 32 of the 39 units in Jackson Square Promenade proper have renters. The mall is thriving again, with a wide variety of retailers and restaurants, including a coffee house, a comic book and collectibles store, a counseling center, a financial adviser, a wedding planner, a teen center, a skating rink, a dance studio, multiple churches and clothing stores, a blues and jazz club, and offices for the Hinds

County Sheriff’s Department. Wright plans to expand the Promenade’s Galleria office park and event center, adding 24,000 square feet of

spaces for weddings, conferences and other functions.

New Med School Ahead? On Jan. 7, Gov. Phil Bryant and University of Mississippi Chancellor Dan Jones joined other local and state leaders to break ground on what will become the state’s first new medical school building since 1955. Bryant and Jones said they be-lieve the University of Mississippi Medical Center’s new School of Medi-cine will be the first step to a healthier population in one of the least-healthy states in the nation. The governor hopes the

151,000-square-foot, $63-million facility will draw in more of the nation’s top medical students and provide a vital tool in reversing the state’s poor health trends. The new facility will increase the school’s incoming class size from 135 to more than 160 students. In October, Bryant authorized $10 million in Community Development Block Grants to help fund the facility. He hopes the state will re-ceive more help from the federal government to finance the construction of the facility. The state will sell bonds for the remainder of the funding.

Iron Horse Rides Again After creating what one city official called the best development plans he’s seen, The Iron Horse Building, LLC, broke ground on The Iron Horse: Charcoal & Music late last year, on Dec. 10. The revamped 12,000-square-foot restau-rant and live music venue on West Pearl Street,

Iron Horse, Baptist Full Speed AheadAs Farish Stalls // by Jacob D. Fuller

Grand plans fall short once again for Farish Street.

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JXN// progressnear the Gallatin Street intersection, will also include a Mississippi Blues Trail gift shop and the Mississippi Musicians Hall of Fame. The Iron Horse Building, LLC received $2.5 million in ur-ban-renewal bonds from the Jack-son Redevelopment Authority for the project. Along with about $1.4 million in developer investment and $1.5 million in New Market Tax Cred-its, developers planned a $6 million rebuild of the restaurant and bar, which burned twice, in 1998 and 1999, before closing its doors. “It provides a tremendous tie-in between the core of downtown and projects west of the rail line extending to the campus of Jackson State University,” Mayor Harvey Johnson Jr. said in a city newsletter.

City Carries Metrocenter Until recently, Metrocenter Mall was on the verge of becoming the city’s largest indoor ghost town. The city may not have brought in a full revival, but it has provided some life support for the formerly thriving shopping complex. In November and December, nearly 300 employees in six city departments, including Parks and Recreation, Human and Cultural Services, and Water and Sewer, moved into the former Belk depart-ment store building. The move increased foot traf-fic in the mall by 29 percent from November to January, mall manag-er Scott Overby told BOOM. That’s not just people headed to work. “Those counts do not include city employees, who enter the city building through the back door and do not enter through the common mall area,” Overby said.

Whole Foods on Track The nation’s largest natural and organic grocery chain broke ground on a location in the High-land Village shopping center in early November, with plans to open by the fall of this year. Crews are working daily on the

31,000-square-foot store located in what used to be Highland Village’s east parking lot. The Austin, Texas-based chain offers foods with no artificial colors, flavors, sweeteners or hydrogenated fats. It also boasts a selection of locally grown food. Some don’t see Whole Foods as a locally oriented grocer at all, though. The Institute of Local Self-Reliance in Washington, D.C., points out that Whole Foods sells lo-cal products in less-visible locations of the store and at prices far higher than the grocer’s own brands, 365 Everyday Value and Whole Foods Market. By this time next year, we may know just how Whole Foods co-ex-ists with local organic grocer Rain-bow Natural Grocery Cooperative and locally owned McDade’s Mar-ket, situated directly across North-side Drive from Highland Village.

Baptist Expands in Belhaven Anyone who has driven by Baptist Medical Center on North State Street recently has noticed crews have almost completed con-struction on the metal-and-brick structure—to be called the “Bel-haven”—just across the street. The five-story, 180,000 square-foot building is nearly complete, and BHS hopes to see the building, as well as an 800-spot parking garage, open by May. Several tenants have already signed on, including medical pro-viders like Premier Medical Group (which will take up 45 percent of the building, or about 70,000 square feet), Jackson Eye Associates, Ret-ina Associates, Mississippi Home-Care, and BHS Neurosciences Ser-vices. The building will also have retail space, including an Einstein’s Bagels, a full-service restaurant called The Manship, a yogurt shop and a Trustmark Bank branch. The parking garage with be girded with 11 new townhomes on North and Manship streets. Get business and development news at jfpdaily.com. Send news tips to [email protected].


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Sharp DressedMan // by Genevieve Legacy

Wen Nance is al-ways impeccably pulled together, even when he’s

dressed casually—or after long days of White House Business Council meetings in Washington. And he’s used that lifelong affin-ity for fine apparel to start an ex-tremely successful clothing line. Starting out as a cus-tom clothier with Tom James Company (1775 Leila Drive, 601.713.2034, tomjames.com), the Tulsa, Okla., native turned his eye for fine clothing into a ca-reer and vocation. As a clothier, a hybrid salesperson-tailor-stylist, Nance met with clients to look at fabric samples, make styling rec-ommendations and take measure-ments for custom orders. After leaving Tom James in 2000, Nance continued to work in a similar business model, founding Trinity Apparel Group in 2002. Trinity opened a retail

division called Latham-Thomas (now Mozingo Clothiers, 4500 Interstate 55 N., 601.713.7848, mozingoclothiers.com) in 2003. Nance managed the store for five

years. During that time, he had an epiphany: “One day, while looking at a really beautiful shirt from a Asian supplier, a question came to mind,” he says. “I wondered why no one was using offshore pro-duction to make custom suits.” At the time, offshore firms produced the company’s stock clothing, but most of its custom clothing came from North Ameri-can manufacturers. Nance won-dered if it was possible to leverage cost and production offshore but keep the business about service, not just factory operation. “My thinking was a little radi-cal for the time,” Nance admits. “I knew of one company that manu-factured custom shirts in Hong Kong—I wanted to make custom suits, jackets and trousers—(but) if it worked for shirts, it might work for other apparel as well.” Gifted with what he calls “an ability to predict future trends,” Nance did extensive research and

started traveling to China. “Doing busi-ness in China is very challenging, primar-ily because of the lan-guage difference. You have to think very creatively to commu-nicate efficiently and effectively,” he says. Trinity’s corpo-rate offices may be in Ridgeland, but it now

has a vast footprint: textile facto-ries in China, pattern-making in Toronto, software development in Costa Rica, retail clothiers in the United Kingdom, France, Am-

sterdam and Dubai. But iDesign Studio, Nance’s custom clothing platform, resides the farthest from the metro, functioning in a computer-generated cloudscape. Trinity has invested a sig-nificant amount of money into the development of its Web-based software platform. The custom manufacturing the company pro-vides is extremely complex. For a jacket alone, about 1,600 differ-ent options must be meticulously translated into software code. “Our solution was to develop software that initially seemed like a slick marketing gimmick but has proven to be enormously im-portant to communication with a factory,” Nance explains. Investment in perfecting its

software has made Trinity Ap-parel Group a leader in the cus-tom-clothing industry and worthy of replication. Now, with an eye to the consumer of the future, Nance and partners are poised to take custom clothing to the next level through texture-mapping soft-ware that allows fabric samples to be viewed in three dimensions. “Virtual clothing, creating garment outfits that look as real as if you’re seeing them on a model, could allow us to market directly to the consumer,” he says. For the everyday shopper, this means custom-apparel apps for cell phones, tablets and com-puters, of course. Though still in the development phase, a game-changer is on the event horizon.

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Entrepreneur Wen Nance runs a high-tech, worldwide clothing manufacturing operation from his corporate offices in Ridgeland.

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Clothier Wen Nance founded Trinity Apparel Group in 2002. It opened Mozingo Clothiers.


J. Hardwick Law, P.L.L.C.P O Box 1352 Jackson, MS 39215

601 398 3441 • [email protected]

“There is a need for humilityand service...”

Specialty Area:Crminal Defense

MisdemeanorsExpungements

Felonies

P.O. Box 685Jackson, MS 39201

[email protected]

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CLINTON601.924.9750

MADISON601.853.2020

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Innovative Ideas a Reality// by Jacob D. Fuller

MAKIN

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In recent years, Jackson has quietly become a city that sparks creatives of all ages into becoming entrepre-neurs. Artists, restaurateurs, designers and business developers alike live and run a variety of businesses in the metro area. Most business ideas remain just that, though: ideas. Many potential entrepreneurs don’t know

where to start and never see their concepts become reality. That is where Startup Weekend comes in. The interna-tional organization sends organizers around the globe year-round to lead 54-hour events that allow aspiring business owners a chance to network with other creative minds, pitch their ideas, develop a business plan and present it to a panel of local business leaders. In January, the Millsaps College Else School of Manage-

ment and Innovate Mississippi (formerly Mississippi Tech-nology Alliance) brought more than 70 aspiring business owners to Startup Weekend Jackson. Excitement and energy fi lled the air at Millsaps from the start of the weekend, as par-ticipants spent the fi rst couple of hours eating pizza and shar-ing their ideas with one another. The Jackson Free Press, BOOM’s sister publication, was one of the event’s sponsors. After a brief ice-breaking game, which seemed unneces-sary in a room already at a low roar of conversation, Startup Weekend organizers gave participants 60 seconds to present to the crowd. One by one, they unveiled their ideas: an app that tells bands what songs the crowd wants to hear in the encore, a hospital navigation app, an ultra-effi cient mobile refrigeration system, a local marketing group.

STARTUP WEEKEND:


Afterdozensofpresentations,threestoodoutfromtherest:anaudio-basedcitytourapp,anat-homefuelingstationforcars that runoncompressednaturalgasandanonlineconsignmentshop.

Participantseachgotthreevotestocastfortheirfavoriteideas.Aftertallyingthevotes,theorganizersdeclaredthetop10ideas.Participantsthenchosetojoinoneofthe10entrepreneurstohelpdeveloptheideaoverthenexttwodays. Over the 48-hour development period,

participants had free rein in the creative process. Somegroups developed basic websites or PowerPoint presenta-tions,otherswenttothestreetsofJacksontobouncetheirideasoffpedestriansorrestaurantpatrons,andalmostallofthemcreatedFacebookaccounts toget feedback from thecybermasses. “(Participantswere)able tonetwork,pitch ideas,helpeach other (and) provide feedback,” Innovate MississippieventorganizerTiffanyLanglinaissaid.“It’sreallypushingforentrepreneurialopportunitiesandjobcreation.” Marion Desmazieres, a former Startup Weekend NewYorkwinnerandanativeofFrance,travelsandleadsStartupWeekendeventsaroundtheworld.ShesaidStartupWeekenddoeshelplaunchsuccessfulbusinesses.About11percent

First PlaceAudiTour

The Team:JohnDolan,MikelMangipano,ChelseaThomas,BryanTenort,CraigKins-leyandValerieBlakey

The Scheme: A mobile application thatallows users to upload audio—from localtrivia and legends to personal stories andhistoricalaccounts—aboutbuildings,neigh-borhoodsormonuments.UsingGPS,Audi-Tourwillprompt itsusersto“listen in”onthehistoriesofdifferentsitesastheuserap-proachesthem.Kinseycomparedittohav-inganativeguidetheuserthroughthecity,andsuggesteditsusefulnessfortouristsontheMississippiBluesTrail.

Second PlaceThe Closet Cloud

The Team:WillTrapp(pictured),RossWay-caster,DarriusTaylorandRussellAdams

The Scheme: A virtual consignment-styleclothes shop that uses participation met-rics(withvotingandclassificationsystemssimilar to “likes” and “follows”) to bringpopularitemsandsellerstothecustomer’sattention.Sellerswillbeabletouploadtheentire contents of their closet, and buyerscanbidonlistedandnon-listeditems.TrappsaiditcombinesthebetterfeaturesofeBayandPinterest.

Third PlaceHome Fuel Station

The Team: Kelly Warnock, Nathan Cox,Chad Whitney, Schuyler Jones (picturedwith Dean Norman of Advanced Technolo-giesApplications)

The Scheme:Adevicethatallowsnatural-gaspoweredvehicleownerstofilluptheirtanksat home. Motor companies such as ToyotaandFordhaveproducedorwillsoonrolloutvehiclespoweredbycompressednaturalgas,butlimitedpublicfillingstationsexistintheU.S., with only one in Mississippi—in Flo-wood.TheHomeFuelStationwillallowcus-tomers touse theirhome’snaturalgascon-nectiontofueltheirvehicleswhiletheysleep,fortheequivalentofabout$1.76agallon.

To the Victors Go the Spoils ... Popcorn, Applause and a Chance

Up All Night: A participant, surrounded by her team’s task charts, works late during the business development phase.

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of Startup Weekend top 10 ideas become businesses that con-tinue past the first year, and some of those have become quite successful, including FoodSpotting and Zaarly.com. The key ingredient to Startup Weekend’s success is hu-man interaction. Business ideas often die because their cre-ators don’t share them with others out of fear someone may steal their plans. Still more fail because entrepreneurs don’t find partners with the skills to complete the tasks they aren’t able, or willing, to do. The ideas person can’t find the web developer, or the fashion designer never hires the financial expert. Startup Weekend strives to bring the design-ers, idea creators, tech developers, money men, marketers and managers together under one roof where they can focus on the same idea for one weekend. Charles “Bubba” Weir, vice president for innovation re-sources development at Innovate Mississippi, said that a few

companies may come out of the weekend, but participants had already achieved the real goal of Startup Weekend: face-to-face networking with other creative entrepreneurs.

Is your business stuck in a rut? Do you feel as if competitors are always ahead of you? Do you work hard and do a good job and still get left behind? Is it difficult to come up

with, much less roll out, new products? In today’s information-driven business world, you can’t stay still and expect to survive, much less thrive. Ideas matter more than ever, and creativity is the buzz-word of the 21st century. So how the heck do you innovate, you might ask. First, you must have a culture of innovation. That is, you must always seek new ideas and ways to stay ahead of trends. For an innovative entrepreneur, that means not getting so buried in the day-to-day of the business that you can’t think or pay attention to the wider cul-ture or take time to find stimuli to keep new ideas flowing. The first step is to start working on your business, not in it, as “E-Myth” business guru Michael E. Gerber has told entrepreneurs for years. That means hav-ing good processes, checklists and systems for your staff, regardless of its size, so you don’t have to do everything yourself. Then use that time to explore, to go on “artist’s dates,” as creativity expert Julia Cam-eron advises. You must try new things and

push through your comfort zone—whether it is learning the tango or mixed martial arts—so you can make new connections in your brain. Read widely, and beyond your usual zone. Think. Do brain games. Draw—even if you don’t know how. Wonder about everything. Ask dumb questions. Mind map your ideas.

Once the ideas start bubbling, and they will, then you must discuss them, research them, business-plan them, assign them. You must choose one and then execute it. Be aware that too many creative types constantly spew out ideas but can’t figure out how to take the next action to bring them to fruition.

Once the business leader gets into this creative execution space, having that kind of work culture is much easier. Here are ideas on how to be more inno-vative in your business, drawn largely from advice on the Queensland (Australia) Busi-ness and Industry Portal (jfp.ms/innovation):

1. Figure out what products or services your customers want but can’t get so you

know the best area to innovate.

2. Study the market for trends to exploit to expand your market or grow sales.

3. Analyze your competitors for ideas on successful systems or to figure out what

they’re not doing well that you could improve.

4. Decide if you can afford a research and development team. Or turn your staff into

innovative teams, complete with white boards, colorful markers and lots of French roast. Don’t leave the room without listing actions.

5. Review your own business operations to see what you could do better.

6. Be organized; take lots of notes. Then process them in a way that you’ll use.

7. Test your ideas before you roll out big (and expensively).

8. Monitor how your new ideas succeed once they’re out in the market. Track your

success and keep good ideas and toss others.

A Culture of Innovation // by Donna Ladd

Participants and organizers alike take a break to cheese it up for a group photo.

StArtup WeekenD from page 25

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Treat your staff as a creative force, and you might be surprised at the results.

“That’swhat it’sallabout,”Weirsaid. At the end of the week-end, the10development teamsmade 5-minute presentationsto the panel of judges, com-prised of business leadersfrom around the Jackson area. Some presenters wereclearlynervoustopresenttheirwork to the panel andcrowdof fellowpartici-pants. Others took thestage like everyone inthe room was alreadyas excited about theirideasastheywere. After the presentations,judgesaskedquestionsandgavefeedback.Afteraquickhuddle,thejudgesan-nouncedthesecond-andthird-placerunners-up. At that point, the winning team realizedthey’dbroughthomegold. “I knew it,” Bryan Tenort of AudiToursaid, predicting his team’s victory from hisseatafterjudgesannouncedsecondplace. Thewinningidea,AudiTour,camefromCraigKinsley,aJackson-basedappdevelop-er.He’dknowntheideawasagoodonesincehefirstcameupwithitmorethanayearear-lierwhilelivinginSanFrancisco. The barrier he couldn’t overcome wasfindingpeopletohelphimdeveloptheidea. “This (idea) was one of these things

where all of my friends that were in techwere like, ‘That’samazing, (but) I’mbusy,’”Kinsleysaid. AtStartupWeekend,Kinsleyfoundfivelike-mindedindividualswhocouldbringen-thusiasmanddifferingskillsetstohelpmake

hisideaanactual,money-makingbusiness. One winning aspect of AudiTour camefromthegroups’initiativetopolltheirtargetmarkets outside the gates of Millsaps Col-lege. The group spent much of the seconddaygoingtolocalrestaurants,storesandcof-feehouses.Theytoldpatronsandshoppersabout AudiTour, the audio-based city tourapp,andaskedforfeedback. Throughthoseinteractions,teammem-bersMikelMangipanoandChelseaThomassaidtheygothonestanswersaboutwhatdidanddidn’tworkthattheycouldn’thavegot-tenfromsittingbehindacomputerscreen. Thoughthereweresomeclearwinners,

there were no losers atStartup Weekend Jack-son 2013. Every par-ticipant got a chance tohave their ideas heardbypeers. They all got achancetodeveloparawidea into an actual, pre-

sentable businessplan,andhearwhatlocalbusiness lead-ers thought abouttheirwork. Best of all,

StartupWeekendhelpedmorethan70innovators

makebusinessconnections,friendshipsandeven partnerships that never would havehappenediftheyhadn’ttakenaweekendtodevotetothespiritofentrepreneurship. Who knows? Some of them may havecreatedthecity’snextbigthing.


Organizers Tasha Bibb (left) and Tiffany Langlinais (right) and facilitator Marion Desmazieres (center) were vital to the weekend’s success.

On Friday night, participants networked with coaches, speakers and one another.

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st

“THE CIRCUS ARRIVES WITHOUT WARNING …”On the last Sunday in January under a full moon, Center Court at Metrocenter Mall

was wmagically transformed into a night circus. More than 1,500 rêveurs, dressed in black, red and white, and many wild circus and steampunk costumes, marveled at magicians, jugglers,

mime artists, whimsical art, lighted hula hoops and a burlesque geisha. Masked Servitude bartenders served wine from Kats and craft beers from Capital City Beverage. In the old Victoria’s Secret, revelers

sampled blackberry cocktails by Cathead Vodka and chose sparkly outfits from the N.U.T.S. pop-up shop. They wobbled to D.J. Phingaprint, with sound by Nat Duncan, under huge red balloons and lighted palm trees as a

big-mama disco ball twirled. The guests sampled food from two dozen local restaurants and cheered the winners of the 154 Best of Jackson awards before disappearing back into the night.

A VERY SPECIAL THANK YOU TO:Restaurants and Caterers: Aladdin, Amerigo, Anjou, Babalu, BRAVO!, Broadstreet, Cake Pop Cuties, Campbell’s Bakery, Cerami’s,

Char, Chico’s Tacos, Cool Al’s, Hickory Pit, Jaco’s Tacos, Lulu’s Sweet Shop, Mac’s Pizzeria, Martin’s Restaurant and Lounge, Pan-Asia, Pizza Shack, Sal and Mookies, Signa’s Grill, Sombra, State Street Barbeque, Two Sisters, Underground 119 and Walker’s Drive-In

Performers & Pop-Ups: Artist Aemi Baggett, Artist Clay Hardwick, Artist Daniel Johnson, Artist Drew Landon, Artist Mallory Kay,Artist Melvin Priester Jr., Artist Sarah Baggett, DJ Phingaprint, Figment, Fortune Teller Peyton Wofford of Intuitive Starseed Readings,

Greg Gandy of subSIPPI, Inky the Clown, Jezabelle von Jane and Magick City Sirens, Josh Hailey and Fridge Foto, Juggling by Micah Whitehead and Alan Orlicek, Laurel Isbister and Lazy Jane band, LED Hula Hooping by Tara Blumenthal and Daniel Irby, Magician Robert Day, Makeup by Emily Goode, Mime Artist, Miriam Lamar and Sarah Link, N.U.T.S.’ Traveling Circus Shop, PULPcon and

The Southern Komfort Brass Band

Party Coordinators: Ariss King, David Sewell of Metrocenter, Erica Crunkilton, Kimberly Griffin, Samantha Towers and Tamika Smith

Party Angels: Allie Jordan, Andrea “Smart Chick” Thomas, Angela Norris, Becky Morgan with Brown Bottling Company, Billie Harmony of the Magick City Sirens, Briana Robinson, Chris and Sarah Scarborough, Demetrice Sherman, Duane Smith,

Stephen Barnette, Edward Cole II, Envy Jade of the Magick City Sirens, Fondren Art Gallery, Hinds County Sheriff’s Deputies, Hope Mallard, Jackson Police Department, Jessica Gordon, Jessica Spears, Kathleen Mitchell, Kristin Brenemen, Latasha Willis, Lea Gunter, Lisa Rodenis,

Loraine Steele, Mario Nevarez, Mayor Harvey Johnson Jr., Metrocenter Security, Michele Smith, Michael Raff and Greg Riley with the City of Jackson, Molly Lehmuller, Monique Martin, R.L. Nave, Ronni Mott, Sarah Baggett, Tiffany Paige, Tina Brooks, Trip Burns, Ursula Thompson,

Nat Duncan Sound and Willie McClendon

If you were left off, please email [email protected] party/event invitations: Subscribe free at jfpdaily.com

ServiceMaster Commercial Cleaning of Jackson, The Overby Company & Servitude Bartenders

Watch for Best of Jackson Magazine

Coming May 1st. http://www.bestofjackson.com

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magically transformed into a night circus. More than 1,500 rêveurs, dressed in black, red and white, and many wild circus and steampunk costumes, marveled at magicians, jugglers,




A VERY SPECIAL THANK YOU TO: Aladdin, Amerigo, Anjou, Babalu, BRAVO!, Broadstreet, Cake Pop Cuties, Campbell’s Bakery, Cerami’s,


Artist Aemi Baggett, Artist Clay Hardwick, Artist Daniel Johnson, Artist Drew Landon, Artist Mallory Kay,Artist Melvin Priester Jr., Artist Sarah Baggett, DJ Phingaprint, Figment, Fortune Teller Peyton Wofford of Intuitive Starseed Readings,



Ariss King, David Sewell of Metrocenter, Erica Crunkilton, Kimberly Griffin, Samantha Towers and Tamika Smith

Allie Jordan, Andrea “Smart Chick” Thomas, Angela Norris, Becky Morgan with Brown Bottling Company, Billie Harmony of the Magick City Sirens, Briana Robinson, Chris and Sarah Scarborough, Demetrice Sherman, Duane Smith,







was wmagically transformed into a night circus. More than 1,500 rêveurs, dressed in black, was wmagically transformed into a night circus. More than 1,500 rêveurs, dressed in black, was wred and white, and many wild circus and steampunk costumes, marveled at magicians, jugglers,




A VERY SPECIAL THANK YOU TO:Restaurants and Caterers: Aladdin, Amerigo, Anjou, Babalu, BRAVO!, Broadstreet, Cake Pop Cuties, Campbell’s Bakery, Cerami’s,


Performers & Pop-Ups: Artist Aemi Baggett, Artist Clay Hardwick, Artist Daniel Johnson, Artist Drew Landon, Artist Mallory Kay,Artist Melvin Priester Jr., Artist Sarah Baggett, DJ Phingaprint, Figment, Fortune Teller Peyton Wofford of Intuitive Starseed Readings,









Watch for Best of Jackson Magazine

red and white, and many wild circus and steampunk costumes, marveled at magicians, jugglers, mime artists, whimsical art, lighted hula hoops and a burlesque geisha. Masked Servitude bartenders

served wine from Kats and craft beers from Capital City Beverage. In the old Victoria’s Secret, revelers sampled blackberry cocktails by Cathead Vodka and chose sparkly outfits from the N.U.T.S. pop-up shop.

They wobbled to D.J. Phingaprint, with sound by Nat Duncan, under huge red balloons and lighted palm trees as a big-mama disco ball twirled. The guests sampled food from two dozen local restaurants and cheered the winners of the

Restaurants and Caterers:Char, Chico’s Tacos, Cool Al’s, Hickory Pit, Jaco’s Tacos, Lulu’s Sweet Shop, Mac’s Pizzeria, Martin’s Restaurant and Lounge, Pan-Asia,

Pizza Shack, Sal and Mookies, Signa’s Grill, Sombra, State Street Barbeque, Two Sisters, Underground 119 and Walker’s Drive-In

Performers & Pop-Ups:Artist Melvin Priester Jr., Artist Sarah Baggett, DJ Phingaprint, Figment, Fortune Teller Peyton Wofford of Intuitive Starseed Readings,


Party Coordinators:

Party Angels: Allie Jordan, Andrea “Smart Chick” Thomas, Angela Norris, Becky Morgan with Brown Bottling Company, Billie Harmony of the Magick City Sirens, Briana Robinson, Chris and Sarah Scarborough, Demetrice Sherman, Duane Smith,




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tsts


































red and white, and many wild circus and steampunk costumes, marveled at magicians, jugglers, mime artists, whimsical art, lighted hula hoops and a burlesque geisha. Masked Servitude bartenders

served wine from Kats and craft beers from Capital City Beverage. In the old Victoria’s Secret, revelers sampled blackberry cocktails by Cathead Vodka and chose sparkly outfits from the N.U.T.S. pop-up shop.

They wobbled to D.J. Phingaprint, with sound by Nat Duncan, under huge red balloons and lighted palm trees as a big-mama disco ball twirled. The guests sampled food from two dozen local restaurants and cheered the winners of the

Aladdin, Amerigo, Anjou, Babalu, BRAVO!, Broadstreet, Cake Pop Cuties, Campbell’s Bakery, Cerami’s, Char, Chico’s Tacos, Cool Al’s, Hickory Pit, Jaco’s Tacos, Lulu’s Sweet Shop, Mac’s Pizzeria, Martin’s Restaurant and Lounge, Pan-Asia,

Pizza Shack, Sal and Mookies, Signa’s Grill, Sombra, State Street Barbeque, Two Sisters, Underground 119 and Walker’s Drive-In









Watch for Best of Jackson MagazineComing May 1st

HTTP://WWW.BESTOFJACKSON.COM


FONDREN

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Antiques & Intérieurs

Located In Historic Fondren2763 Old Canton Road • Jackson, MS 39216

Open 10am-6pm • Tuesday - Saturday601.366.4310

Unique furnishings, objéts d’art, gifts & accessories

Gifts & Stationery-bridal registry-

Fondren Village2941 Old Canton Rd.•Jackson, MS

601-366-3675


At Cups, we know coffee and we know our customers. That’s why

we make sure our broad variety of coffee beans not only

produce the best tasting cup of coffee around, but are roasted

to perfection right here in our own Mississippi.

the best cup of coffeeTHIS SIDE OF THE MISSISSIPPI

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1220 E. Northside Dr. Ste. 380, 601-362-9553M-Sat • 10 am-6 pm | www.nandyscandy.com

A local treasure for 32 years

Sno-Ball Stand Opening April 4Snowballs!

By Teaching Children and Inspiring Families, Operation Shoestring Ensures We All Rise Together.

operationshoestring.org

facebook.com/operationshoestring

With your help, we’re changing lives and transforming a community.

SPRING 2013

Menu Guide (pages 32 - 44) is a paid advertising section.

904 Pizza pg. 44Aladdin pg. 38Another Broken Egg pg. 32Babalu pg. 43Burgers & Blues pg. 39Cherokee Inn pg. 42Cool Al’s pg. 42Crawdad Hole pg. 40Fenian’s pg. 37Hal & Mal’s pg. 40

Haute Pig pg. 33Hickory Pit pg. 33 High Noon Cafe pg. 43Hilton Jackson pg. 39The Islander pg. 41Jaco’s Tacos pg. 42Koinonia pg. 42Local 463 pg. 36Mellow Mushroom pg. 41Ole Tavern pg. 38

Pan Asia pg. 34The Penguin pg. 41Ruchi India pg. 42Sal & Mookie’s pg. 37Underground 119 pg. 35Vasilios pg. 42Walker’s pg. 36Wing Stop pg. 40

IN THIS ISSUE:

M32 March - April 2013 // The City’s Business and Lifestyle Magazine jxnmenus.com

M33 JacksonMenuGuide

SandwichesBBQ Chicken (chopped w/ slaw relish)..................................................... 4.95

BBQ Pork (chopped w/ slaw relish) ..................................................... 4.95

BBQ Beef (chopped w/ slaw relish) ..................................................... 5.25

Smoked Ham (lettuce, tomato & mayo)..................................................... 5.75with cheese ................................ 6.95

Smoked Turkey (lettuce, tomato & mayo)..................................................... 5.75with cheese ................................ 6.95

Hamburger ............................. 4.35(lettuce, tomato, mayo, mustard, pickles & onion) with cheese ....... 5.50

Double Hamburger ............... 5.45with cheese ................................. 7.25

Po-Boys your choice of Pork, Chicken, Beef, Ham or Turkey (lettuce, tomato, mayo & Ruffl es) ........................... 9.50with cheese ............................... 10.75

Grilled Cheese ........................ 3.75extra cheese ................................ 1.25

Special Sandwich Platter ...... 8.55(BBQ Chicken, Pork, Beef, Ham, Hamburger, or Turkey Sandwiches. Choice of two fi xins: garden salad, slaw, tater salad, home fries, sweet potato fries, onion rings or baked beans)

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

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

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

Pork Ribs (wet or dry) 1/2 slab ..................................... 14.95whole slab ................................ 25.95

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

Combination (1/2 cluck, 1/2 slab) ................................................... 22.75

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

Brunswick Stew w/ homemade cornbread: 1/2 pint - 4.95, pint - 8.25,1/2 gallon - 26.40, gallon - 49.50

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

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

Fries (fresh cut taters) ................. 3.25Regular or Sweet Potato

Small Garden Salad .............. 3.85(Come Back, Ranch, or Raspberry Vinaigrette)

Chef Salad ............................. 10.75(topped with cheddar and swiss cheese, boiled egg, smoked chicken or smoked ham & turkey, with a choice of Come Back, Ranch or Raspberry Vinaigrette)

Tater Salad, Cole Slaw, Baked Beans, BBQ Sauce: single - 2.25, 1/2 pint - 2.95, pint - 4.59, 1/2 gallon - 16.80, gallon - 29.95

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

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

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

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

We also sell Whole Pies!

Party PacksServes 10 Adults .................. 44.95(2lb. pork or beef or 2 whole chickens; 2 pints beans, 2 pints slaw & 6 slices of Texas toast or 10 buns)

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

Rib Party Pack (serves 4) ....... 52.15(2 slabs ribs, 1 pint beans, 1 pint slaw, 1 pint potato salad, 4 slices of Texas toast)

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

Ask About Our Catering!

Jackson’s Best BBQJFP’s Best of Jackson

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

(a very high-class pig stand)

1856 Main St. • Madison601.853.8538

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

of our delicious sides: garden salad, slaw, potato salad, American fries, baked beans or Brunswick

stew, cool months only, and Texas toast)

BBQ pork shoulder (smoked with hickory wood for 12 hours, then pulled and lightly chopped)

BBQ beef brisket (smoked with hickory wood for 12 hours, then pulled and lightly chopped)

St. Louis style ribs (slow smoked with hickory wood and hand rubbed with our dry rub or served wet when basted with our mild bbq sauce)Half slabWhole slab (enough for two people and served with your choice of four of our sides)

Half smoked chicken (served dry or wet when basted with our mild bbq sauce)

Queenie’s half chicken (smoked and hand rubbed with our dry rub)

BBQ chicken (pulled off the bone of our smoked chicken and lightly chopped)

Combination plate (served with 1/2 chicken of your choice and 1/2 slab of ribs, wet or dry and four sides of your choice; enough for two)

Special Sandwich PlatterChoice of smoked chicken, pork, beef, ham, turkey or hamburger and two of our sides

SaladsCHEF Salad, mixed greens, tomato,

egg, swiss cheese, cheddar cheese, and your choice of ham and turkey, smoked chicken, pork, or beef w/ your choice of dressing (ranch, comeback, blue cheese, honey mustard, raspberry vinegarette, or oil & vinegar)

Small CHEF

Po-BoysPo-Boy Choice of pork, beef,

chicken, ham, or turkey and one of our sides* (Dressed with lettuce, tomato and mayo)

Club Po-Boy Smoked ham and turkey grilled with melted cheddar and swiss cheese and choice of one of our sides (dressed with lettuce, tomato and our special comeback dressing)

Sausage Po-Boy Smoked pork susage dressed with grilled onions, bell peppers and mustard, and one of our sides*

Here’s the Beef Po-Boy Smoked beef brisket, sliced thin, piled high and topped with melted swiss cheese and caramelized onions, then dressed with lettuce, tomato, and sweet mustard; includes choice of one of our sides

Add your choice of cheese to any Po-Boy

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

wheat bun, rye bread or Texas toast)

Your choice of cheese, American, Swiss or cheddar may be added to any sandwich

Smoked chicken (pulled and lightly chopped then topped with slaw relish)

Smoked pork shoulder (pulled and lightly chopped then topped with slaw relish)

Smoked beef brisket (pulled and lightly chopped then topped with slaw relish)

Smoked ham (grilled and served with lettuce, tomato &mayo)

Smoked turkey breast (grilled and served with lettuce, tomato and mayo)

Loaded hamburger (served with lettuce, tomato, pickles, grilled onions, mayo and mustard)

Loaded double hamburger (served w/ lettuce, tomato, pickles, grilled onions, mayo and mustard)

Grilled cheese (your choice of cheeses)

GINNY PIG, our signature sandwich (smoked ham grilled with Swiss and cheddar cheeses and served on grilled garlic toast with lettuce, tomato and our special comeback dressing)

The ultimate club sandwich,(smoked ham and turkey grilled with swiss and cheddar cheeses on garlic toast and served with lettuce, tomato and our special comeback dressing)

Dessert(All of our desserts are prepared right here in

our kitchen)

Our famous Hershey Bar pieLemon piePecan pie

Heated and served a la modeCoconut cakeCarrot cake

Heated and served a la mode


720 Harbour Pointe Crossing • Ridgeland • 601.956.2958 • Monday - Friday: Closed 2 - 4pm • Saturday: 4 - 10pm • Sunday: 11am - 8pm

StartersFlash Fried CalamariEdamameGarlic & Chive Potato ChipsPan Asia Lettuce WrapsTuna TatakiVietnamese Spring RollsStuff ed Jalapeño PeppersCrab WontonSticky Thai WingsJalapeno Yellowtail

Create Your Own Stir FryChoose your own combination from our stir-fry bar. We will Wok it and bring it to you.Your server will show you how to choose from the many options of proteins and sauces to fi nish your masterpiece! Vegetables Only, Jumbo Shrimp,Chicken Breast, Beef Flank Steak, Crispy Tofu,Sea Scallop, Grilled Tuna, Grilled Salmon

SaladsPan Asia Field Green SaladFirecracker Iceberg WedgeSizzling Tandoori SaladSeared TunaAsian Pear Salad

Noodle Dishes Spicy Peanut NoodlesDrunken NoodlesPad Thai

Rice Dishes Mongolian BeefThai Cashew ChickenKung PaoShrimp & Scallop DelightLamb & Green Curry

SandwichesTandoori Chicken Naan WrapPan Asia BurgerFirecracker Shrimp Wrap

Signature EntréesGrilled SalmonGrilled Filet MignonSesame Seared Ahi TunaBeef Tournedos

Sauteed Redfi shFirecracker Shrimp

Maki Rolls (Cooked)Green CaterpillarCalifornia RollJackie’s RollRock & RollPhilly RollTiger RollCucumberAvocado RollVegetableBLT RollAsparagusSnow Crab RollDragon RollNew Orleans Roll

Maki Rolls (Raw)*Hawaiian Tuna*Salmon Roll*Yellowtail Roll*Harbour Pointe*Rainbow Roll*Spicy Tuna Roll*Crunchy Tuna*Fire Cracker*Red Head

Nigiri & Sashimi *Hawaiian Tuna (Maguro)*Yellowtail (Hamachi)*Salmon (Sake)Smoked Salmon*Scallops (Hotate)Cooked Eel (unagi)Flying Fish Roe (Tobiko)Smelt Fish Roe (Massago)*Cajun AlbacoreSnow CrabOmelet (Tomago)

DessertsCoconut Creme Brulee Chocolate ParadiseBanana Spring RollsThai Lime TartThai Chili Bananas Foster

Visit our newly designed website for our full menu & daily Lunch Specials at www.pan-asia.com

Find us on Facebook & Twitter at

PanAsiaSocial

Monday Sushi Madness

Sushi SpecialsAll Day

Every Monday

Wine Down Wednesdays:

Half-Price Bottles of Wine All Day Every Wednesday

Martini Thursdays:Half-Price Signature

Martinis All DayEvery Thursday

$10 Daily Lunch Feature • Monday-Friday • 11am -2pmNamed Best Asian 2007-2013 Best of Jackson


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

Opens at 4pm on Tuesday-Friday & 6pm on SaturdayEntertainment starts at 8pm Tuesday -Thursday & 9pm Friday-Saturday

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

light sideBRUSCHETTA – 8 Toasted baguette with stewed tomatoes and roasted red peppers, topped with melted mozzarella cheese.TOSSED SALAD – 9 Seasonal greens tossed with apples, pecans, red onions and your choice of creamy Parmesan or maple vinaigrette dressing.GUMBO OF THE WEEK – 7/9Our take on the Creole classic. Made with a dark roux, okra and Trinity vegetables. Served with Basmati rice and grilled French bread.CEVICHE – 11 Gulf shrimp and fresh fi sh, quick-marinated in citrus juices and gold tequilla, tossed with apples, herbs and red onion. Available in table sizes to serve 2, 4, 6 or 8.

small plates and startersPAN-SEARED CRABCAKE – 16 Mississippi-style crabcake made with lump crabmeat and BBQ potato chips, served with roasted red pepper aioli. Add another for 8.GRILLED SCALLOPS – 11 Grilled jumbo scallops over maple-chili acorn squash. ROYAL STREET SHRIMP – 11 Jumbo Gulf shrimp sautéed in spicy, Creole, compound butter and white wine. SAUTEED MUSHROOMS – 10 Portobello and shiitake mushrooms sautéed in butter and wine and served atop Delta Grind cheese grits. CHARCUTERIE AND CHEESE – 11 A selection of cured meats and cheeses served with grilled bread and house-made preserves and pickles.CRAWFISH PIE – 8 Flaky, fried pastry fi lled with crawfi sh and Trinity vegetables. Topped with Creole cream sauce.QUESADILLAS – 13 Crabmeat, ribeye steak, or sautéed vegetables with red and yellow peppers and pepper jack cheese. Topped with roasted red pepper aioli, crème fraiche or Creole comeback.

large platesSHRIMP AND GRITS – 19 Gulf Shrimp sautéed in garlic oil and simmered in roasted tomato ragout.GRILLED TROUT – 20 Herb-rubbed Rainbow Trout, grilled and served with roasted fi ngerling potatoes and haricot verts.SHRIMP CLEMENCEAU – 19 Gulf Shrimp Brabant potatoes, peas and mushrooms in a white wine reduction sauce. TOMATO-CAPER PASTA – 17 Fresh angel hair pasta and classic caper-tomato sauce. Add Sausage ($3), Chicken ($3) or Shrimp ($6). FRITO CHILI PIE – 19 Tex-a-ssippi chili over rich cheddar Mornay sauce and topped with fl ash fried corn tortillas, chive crème fraiche and cheddar powder. SAUTÉED FISH OF THE DAY – 22 Fresh fi sh sautéed in garlic oil and served with roasted potatoes and seasonal vegetables.FLATIRON STEAK WITH CHIMICHURI – 23 Chili-marinated, Two Run Farms Flatiron steak grilled to order and served with mint chimichuri over roasted potatoes and seasonal vegetables.CHICKEN CREOLE – 19 Bone-in chicken thighs, slowly braised with stewed tomatoes and “Trinity” vegetables. Served over Basmati rice.

burgers, sliders, sandwiches119 BURGER/PORTOBELLO BURGER – 13/9 A hand blended 11-ounce patty OR a whole Portobello mushroom cap grilled and served with your choice of toppings: white Cheddar, pimento cheese, mozzarella, Colby or pepper-jack cheese, lettuce, tomato, pickles, red onion, ketchup, spicy brown mustard and mayonnaise. Add bacon or a fried egg for 1.50 each.STEAK-N-EGG SLIDER – 11 Grilled ribeye steak, brown gravy, hash browns and a fried quail egg on a grilled slider bun. VEGETARIAN SLIDER – 8 Made with real vegetarians! Well, not really...Actually it’s made with grilled zucchini and topped with house-made mayo and micro greens. REJEBIAN’S GRILLED CHEESE – 8 Thin-sliced prosciutto and pepper-jack cheese with pimento stuffed olives on a tiny sword. According to “Blades” Rejebian, the tiny sword makes all the difference.SHRIMP PO-BOY – 12 Six fried jumbo Gulf shrimp on grilled French bread served with Creole comeback sauce and “dressed” with lettuce, tomato relish and pickles.


Redfi sh 463 with sauteed crabmeat, garlic mash, thin beans and a charred tomato-lemon butterPan-seared Jumbo Shrimp on pepper jack grits with a corn, sweet peppers, tomatoes, red onion, and chorizo lemon butterApricot-Teriyaki Glazed Grilled Salmon over sesame spinach, with shiitake mushrooms and soy lemon butterPan-seared Duck Breast on a wild mushroom risotto with a roasted tomato, carmelized onion and wilted aru-gula salad in a blackberry-port wine reductionThe “Original” Honey-Rosemary Fried Chicken all natural chicken breast in a Mississippi honey-rosemary glaze with pecorino polenta and thin beansSpice-crusted Flank Steak sliced 12 oz. prime with toasted garlic spinach, Manchego shoestring fries and a chimichurri sauce8 oz. Filet wood-grilled Hereford beef fi let with bacon-cheddar mash, fresh asparagus and crispy onions

Southern-style plate lunch on weekdays

reservations welcome

bar open all day

LunchMONDAY - SATURDAY, 11:00 - 2:30 PM

DinnerMONDAY - SATURDAY, 5:30PM - UNTIL

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

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

TRIP ADVISOR’S #1 RESTAURANT IN JACKSON

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

Artist Series: Tony Difatta

MISO MARINATED SEABASSFORBIDDEN BLACK RICE, ASIAN SLAW, COCO-NUT-CURRY BROTH

PAN ROASTED GULF GROUPERTRUFFLED HUMMUS, TOMATO-CUCUMBER SALAD, LEMON AIOLI, GRILLED PITA, YELLOWTOMATO PARMESAN BROTH

EVERYTHING CRUSTED #1 TUNA #1 SUSHI GRADE TUNA, SPICY CHEESE GRITS, CHIPOTLE GLAZE, TOMATO RELISH

PAN SEARED JUMBO “DRY-PACKED” SEA SCALLOPSCHESAPEAKE RISOTTO, ROASTED CORN SALSA, CHARRED TOMATO LEMON BUTTER

LAMB PORTERHOUSECRISPY GOAT CHEESE POTATO CAKE, BRUS-SELS SPROUTS & CELERY ROOT SALAD, MINTED MADEIRA WINE SAUCE

BRAISED DUROC PORK SHANKMISSISSIPPI GREENS, TOMATO JAM, BRAISING LIQUID

WOOD GRILLED 12oz WAGYU HANGER STEAKSLICED, BATTERED STEAK FRIES, TOASTED GARLIC SPINACH, RED WINE SAUCE

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

SELECTED ENTREESMonday - Saturday, 5:30pm - Until

Selected Entrees

TRIP ADVISOR’S #1 RESTAURANT IN MADISON


AppetizersScotch Egg A traditional Celtic staple. (Allow 15 min.) $4.99

Chili Nachos $4.99 & $7.99

Chicken & Chips $5.99

Fish & Chips $6.99

Spicy Drummers Regular (5) $9.99 Large (9) $12.99

Grilled Sausage & Cheese Platter Cubed Pepperjack, Swiss and Cheddar cheeses, served with a half-pound portion of grilled sausage. $8.99

Guiness® Stout Cheese $4.99

Batter Fried Dill Slices $3.99

Cheese Sticks $7.99

Basket O’ French Fries $2.99

SaladsHouse Salad $3.99 large $6.99Add a grilled chicken breast $2.99

Chef Salad $7.99

Cobb Salad $9.99

Caesar Salad $6.99Add a grilled chicken breast $2.99

SandwichesServed with a choice of french fries, coleslaw, potato salad or fried okra

Fenian’s Pub Burger classic burger w/choice of cheese. $7.49

Add mushrooms, bacon, jalapenos, chili, or Stout Cheese $.99 each

Pub Club Deli-sliced turkey & ham, American and Swiss $8.99

Grilled Chicken & Cheesewith Cajun comeback dressing. $8.49 add bacon $.99

The Bookmaker roast beef on a toasted hoagie with Cheddar cheese w/Au jus. $8.99

Reuben $8.99

Cheese Steak $9.49

Irish FavoritesAdd a salad for just $2.99.

Old Fashioned Shepherd’s Pie Tender minced beef, carrots, peas and onions baked in a casserole under a mashed potato parmesan crust. $9.99

Ploughman’s Potato baked potato fi lled with tender roast beef, corned beef, chili or chicken, shredded cheese, topped with the works $8.99

Corned Beef and Cabbagewith homemade mashed potatoes, beef gravy and toasted Rye. $9.99

Red Beans and Rice $9.99

Grilled Tilapia A lightly seasoned tilapia fi llet served with coleslaw and a baked potato topped with butter, sour cream and chives. $8.99

Irish BoxtiesBoxty is an Irish potato pancake and a specialty of the northwestern part of Ireland.

Beef Boxty $9.99

Reuben Boxty $9.99

Veggie Boxty $8.99

Soups & StewsHomemade Vegetable Soupcup $2.99 bowl $4.99Chicken and Sausage Gumbocup $3.99 bowl $7.99Traditional Irish Stewcup $3.99 bowl $8.99

DessertsIrish Bread Pudding $3.99

New York Cheesecake $4.49

Molten Brownie $4.99

Call ahead and take home a hot meal for supper!

HEARTY FOOD. STOUT LIBATIONS. A HUNDRED THOUSAND SALUTATIONS.

Phone 601-948-0055Fax 601-948-1195

[email protected] I T C H E N H O U R S

Mon-Thur 11am-11pm • Fri 11am-MidnightSaturday 4pm-Midnight • Sunday 4pm-11pm

� Plate lunch specials each weekday. View Fenian’s complete menu selection at www.FeniansPub.com �


M e d i t e r r a n e a n G r i l l

Soup & Salad2.955.493.754.494.494.494.497.597.598.59

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

Appetizers14.693.954.504.504.50

(mixed hummus & foul) 4.504.504.504.502.503.504.005.953.502.502.50

Entreesserved with salad, hummus, rice and whiteor whole wheat pita bread

12.9911.6910.6911.6911.6912.6912.6915.9911.6916.9917.6910.99

10.6912.9911.699.69

Sandwiches3.994.99

chicken or lamb 4.99beef or lamb 4.99

5.495.495.493.753.995.49

Desserts1.951.951.951.65


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

Bun Choices: Wheat, White, Texas Toast

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

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

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

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

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

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

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

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

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

Patty MeltTopped with Swiss cheese and sauteed onions.

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

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

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

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

Sandwiches & Other Stuff

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

VOTED BEST Best BurgerBest of Jackson 2011 - 2013

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

601.899.0038 | www.burgersblues.com

New Blue Plate Special $8.991 Meat, 3 Veggies, Bread and Drink

- We Cater Parties & Special Events -


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

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

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

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

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

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

Sauced and Tossed in your favorite fl avor!

ICE COLD BEVERAGESICED TEA/SODA20 oz. $1.69 32 oz. $1.99BEERDomestic $2.75 Import $3.00

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

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

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

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

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

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

CLINTON(601) 924-24231001 Hamptead Blvd.

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

JACKSON(601) 969-06061430 Ellis Ave.

RIDGELAND(601) 605-0504398 Hwy 51 N

Order online - www.wingstop.com

“1st Place Best Wings 2009-2012” Best of Jackson Awards

OPEN WEDNESDAY – SUNDAY

March 16, 2013

Mal’s St. Paddy’sfeat. Grammy Nominated Headliner

AlabamaShakes

http://www.ticketmaster.com/event/1B004984C1667E2E

MONDAY - FRIDAYBlue Plate Lunch

with corn bread and tea or coffee

$825As well as the usual favorites!

Seafood Gumbo, Red Beans and Rice, Burgers, Fried Pickles, Onion Rings

and Homemade Soups made daily.

*Fridays: Catfish Plates are $9.75

$4.00 Happy Hour Well Drinks!

visit HalandMals.com for a full menu and concert schedule

601.948.0888200 S. Commerce St.

Downtown Jackson, Mississippi


601.366.5441www.IslanderOysterHouse.com

Jackson, MS 39211 - Maywood Mart


601-362-63881410 Old Square Road • Jackson

Available only at The Cherokee.

$6.99

per bottle + tax

One Of The Many Reasons

You Keep Coming Back!

The OriginalComeback Dressing

Voted Number One by Delta magazine.

Open EverydayLunch: Mon through Fri 11am to 2pm

Sat and Sun 11:30am to 2:30pm

Dinner: Mon through Sun 5pm to 10pm

We have a wide selection of Indian ales and beverages, as well as a progressive wine

selection. We also cater all events.

• Shuruat/Starters• Shorbe/Soups• South Indian

• Kababs & Tandoor• Vegetarian

• Lamb and Goat

• Prefi xe Dinners• Wraps

• Seafood• Indo- Chinese

• Biryani• Desserts

862 Avery Blvd • Ridgeland, MS601.991.3110 • Fax: 601.206.9990

4654 McWillie Dr. Jackson, MS

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

Sun: CLOSEDNOW SERVING BEER!

FREE WiFi

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

+ We accept JSU Super Cards!

• Cajun Bleu Burger• Extra Hot Habanero Jalapeno Burger

• Garlic & Ginger Jalapeno Burger

• Spicy Chipotle Burger• Onion Burger• Jalapeno Onion Burger• Sinbad’s Bbq Bacon• Veggie Burgers

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

Appetizer$11.95

Try OurNew Crabcakes

Crabcake Po’ Boy$13.95

VASILIOSAUTHENTIC GREEK DINING

• Fresh Seafood Daily• Gyros, Greek Salads,

And Appetizers• Daily Lunch Specials

CARRYOUT AVAILABLE

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

828 HWY 51, MADISON • 601.853.0028

318 South State Street | Jackson, MS601.961.7001| jacostacos.com

• Tex Mex• Tacos & Burritos

• Daily Drink Specials

Fresh & Authentic LUNCHFlatbread PizzasSandwichesWrapsSalads

BREAKFASTWafflesGritsBreakfast Sandwiches

136 South Adams Street Jackson, MS(Adams & Metro Pkwy between Downtown & JSU)

601-960-3008koinoniacoffee.net

M43 Jackson Menu Guide


Available in the iTunes

App Store

FREE

Jackson news, music listings, local restaurant menus, JFP podcast, blog headlines, recent

comments and Twitter updates.

There’s an app for that!

Visit http://jfp.ms/iphone, search for ‘JFP

Mobile’ at the iTunes Store or scan the QR

code with your iPhone.

Take all of these menus with you... wherever you go!

Download JFP MOBILE for the iPhone.

It’s been a little over two months since I packed my knives and moved from my home in Jackson to Oxford, Miss. I’ve joined the ranks of the City Grocery Restaurant

Group and work for iconic southern chef and res-taurateur John Currence as his chef de cuisine of City Grocery, located on the Oxford Square. City Grocery recently passed a milestone that 99 percent of restaurants can only dream about: being in business for 20 years, and making a name and reputation for itself of quality and in-novation along the way. I’ve had little time to explore Oxford as much as I’d like to, but it really is a beautiful and charming town. College game-day weekends can be frustrating as the streets clog with students. The odd beer and liquor laws prohibit the sale of cold beer at grocery stores and gas stations or any alcoholic beverages at all on Sunday (unless it’s a home game football weekend or holiday, because only then will God approve), so the city becomes a ghost town on Sundays. Sundays generally mean starting my day at Big Bad Breakfast (713 N. Lamar Blvd., 662.236.2666, tinyurl.com/BBBOxf), one of my boss’ other joints. In fact, the first time I had ever heard about John Currence was when Craig Noone and I worked together in Dallas. He would tell stories about a chef from Missis-sippi curing bacon with the leftover mash used to make Tabasco hot sauce. I thought that was genius. It is. Later, Craig and I took a trip to Oxford and ate at BBB, as we call it, where I had one of the best breakfasts I’ve ever had. It’s still one of my favorites, no small thanks to its Eggs Benedict dressed in Tabasco-spiked Hollandaise sauce and perfectly runny poached eggs. My wife, Rachel, likes the Pylon, a Belgian waffle with a split, griddle-fried hot dog with chili, slaw, cheddar, mustard, chopped pickles, onion, jalapeno peppers and crackers piled on top. Wash

it all down with a tall glass of freshly squeezed OJ that they juice in-house daily. If you find me at BBB on a Sunday, there’s a likely chance that I was at Snackbar (721 N. Lamar Blvd., 662.236.6363, tinyurl.com/snk-br1) the night before, sipping on a fine handcrafted cocktail or craft beer after a long day at work. If you sit at the bar, ask Jayce or Brian for the bartender’s choice. Before too long they’ll get to know exactly what kind of drink you’ll like, and they have a vast array of house-made bitters and tinctures to make it just right. Vishwesh Bhatt, the incredibly kind and tal-ented chef at Snackbar, always takes great care of me, and knows that if I’m there, I’m going to eat the New Orleans-style BBQ mushrooms. They are exceptional, and I always get an extra little house-made baguette to sop up all that Worces-tershirey goodness. The Hot & Numbing Catfish

is a must-have entrée, and don’t forget the fried boudin balls or Scotch Egg. They also have an in-credible oyster bar and charcuterie program that provided great inspiration for Craig and me. For other meals, I’ve had to rely on my in-credible team of co-workers at the Grocery for advice on where to get a bite to eat, and they haven’t steered me wrong, yet. LBs. Meat Market (2008 University Ave., 662.259.2999, lbsmeatmarket.com) offers a take-out lunch during the week, where $5.50 will get you a blue-plate special with two sides, cornbread and dessert. But I say go with the burger dressed “Fred’s Way,” which changes daily based on what they are serving at the time. Mine happened to have the usual lettuce, pickle, tomato and onion, but

BITES //resident tourist

Eating Oxford

Story and food photos by

Jesse Houston

The Pylon from Big Bad Breakfast.

more OXFORD, see page 46


also had potato salad, baked beans and chili mac! It’s like something you’d expect from a crazy-burger themed pop-up restaurant! For a really great classic burger, John Cur-rence turned me on to the burger at Handy Andy Grocery (800 N. Lamar Blvd., 66.234.4621). It’s simple perfection: Lettuce, tomato, pickle and onion on a well-seasoned, griddled burger with American cheese. The Big Easy at Ajax Diner (118 Court-house Square, 662.232.8880, ajaxdiner.net) was another great recommendation. It’s a country-fried steak topped with mashed potatoes, gravy and lima beans, all in a bun. Add a few dashes of hot sauce, and you’re ready for a nap! Then there is the Torta Cubana at El Milagro Taqueria (1420 Jackson Ave. W., 6625.236.1717, elmilagrotaqueria.com) It’s sort of a kitchen sink kind of sandwich with many types of juicy meat, mayo, lettuce, tomato, onion, cilantro and avocado, and it’s huge! You’ll want to order a to-go box ahead of time and take the second half home for lunch the next day. I did. No Oxford food tour would be complete

without a trip to Lindsey’s Chevron (321 N. Lamar Blvd., 662.234.9104), where depending on the time of day, you can enjoy sausage, egg and cheese biscuits, fried chicken, pizza sticks, potato logs, egg rolls, pimento cheese, chicken salad and, of course, the legendary chicken on a stick, or the carousel of fresh-baked cookies. You’ll find all manner of deep-fried goodness to appeal to your drunken late-night munchies, served in a white paper bag to hide your shame. For entertainment, choose from plenty of great music venues such as The Lyric Oxford (1006 Van Buren Ave., 662.234.5333), the Lamar Lounge (1309 N. Lamar Blvd., 662.513.6197) and, of course, Proud Larry’s (211 S. Lamar Blvd., 662.236.0050). I was able to catch a great show at Larry’s by local band Young Buffalo one night after work. They always impress with incredible vo-cal harmonies and rhythmic guitar playing, and their new EP has become a soundtrack in the City Grocery kitchen. I’ve also become a member of the Oxford Tasting Room, sort of a secret underground beer club where the members get together

and share hard-to-find and rare beers, and even some delicately aged brews that you can’t get anywhere else. And we’ve all been talking about the new beers from Lucky Town Brewing Com-pany and smuggling in growlers from Jackson. I’ve found myself visiting some close chef friends in Memphis—only an easy hour away from Oxford—where you may find me stuffing my face with house-made beef and cheddar hot dogs in pretzel buns from my buddies Andrew Ticer and Michael Hudman at Hog & Hominy (707 W. Brookhaven Circle, Memphis, Tenn., 901.207.7396, hogandhominy.com). They have killer food: fired pizzas, poutine with neckbone gravy and the best sweetbreads just about anyone has ever had. They also a great beer and cocktail selection, wines “on draft” and an incredible bocce ball court right outside. I’ve stayed very busy since moving north, working with incredible chefs, doing a little bit of traveling, cooking at some unforgettable events, and eating and drinking really well. Shortly before BOOM went to press, Jes-se Houston parted with City Grocery. Watchjfp.msforupdatesonHouston’snextmove.

OXFORD, from page 45


The burger at LBs. Meat Market, dressed Fred’s Way.

The daily lunch special at LBs. Meat Market.

Smoked catfish brandade at Hog & Hominy.

Buffalo sweetbreads at Hog & Hominy.


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Two black lacquer boxes—around 7 inches long, 4 inches wide and a couple inches tall—are stacked on a desk. Inside waits a ball of

tender white rice, fresh greens and veg-etables with an itty-bitty bottle of salad dressing, strips of meat and carrots cut into small flowers. Mouth watering, yet? Taking lunch to work each day can get stale—figuratively and literally—which is why the bento box lunch is be-coming more and more popular. Original-ly a Japanese tradition, bento boxes have been around for centuries. Technically, any lunch packed into a box can be a ben-to, but most bento chefs follow a casual set of guidelines, resulting in a healthier and more diverse meal. Kristin Brenemen, art director of BOOM and the Jackson Free Press, and her husband, Jack, have been flexing their culinary creativity by packing ben-tos for lunch most days a week for close to three years. “We are already interested in the Japanese culture, plus we already took our lunches to work, so it became a nicer way to do that,” Kristin says. The Brenemens simplify their lunch

assembly process by typically pack-ing leftovers from dinner the evening before. They strive to include multiple food groups—lunch is usually half salad, plus a protein, a veg-etable and some-times a carb. The most cre-ative bento artists create “kyara-ben” or “character bentos,” which use food items to create characters, often of animals, usu-ally kitschy or anime-inspired (think rice-ball panda bears). Another type of bento, even more elaborate, is the “oekakiben” or “picture bento,” which contains little edible vignettes. Locally, Sweet and Sour (834 Wil-son Drive, Ridgeland, 601.206.7771) is a great place to purchase bento supplies. “They have a nice frozen variety of items, such as gyoza, Yakisoba noodles for stir frying, sauces, curries, rices, and various miso soups and soup bases,” Jack says. Sweet and Sour carries bento boxes, cooking utensils, peelers and cutting tools, and candies—plus, the staff is knowledge-able about useful items and which prod-ucts are cost effective for recipes.

Inside the Box // by Kathleen M. Mitchell

photos by Kristin Brenemen

BITES // bento

ABenTo

mAker’s

ArsenAl

• bento box• sharp knife for precise cuts• small sauce bottles• the ability and desire to cook

at home!

• dividers—try cupcake holders, either regular or reusable silicone (you can also use leaves from salad so everything is edible)

optional:• small shape cutters• decorative toothpicks to hold

things together• stamps

• tamagoyaki pan• rice seasoning (furikake)—all

sorts of flavors and colors • sesame seeds are a common

decorative element

Jack’sadvIce

above: sliced pan-fried salmon, steamed rice with rice seasoning on top, squid salad and sliced oranges, green apples and pink grapefruit.

Always remem-ber to rinse your lunch container after use. This makes cleaning it that night easier.

Don’t be afraid to try new recipes. I keep some recipe ingredients printed off in my wallet in case I see the main item on sale. There are also free phone apps that allow you to save recipes and ingredients.

I cook a little extra for dinner and make lunches for the next day with leftovers. Just keep in mind things that will travel well.

Before getting too artistic when making bentos, honestly think of the person you’re making this lunch for. Are they going to swing the lunch bag around, pos-sibly spilling things around inside it? Then use silicone cupcake holders that go to the lid of the container. If you think the container will come open, use rubber bands to help seal it shut.

Below: More colorful examples of the Brenemens’ daily bentos.


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A Sense of SpaceJackson’s coolest offices


COOL OFFICES, FrOM pAgE 51


Simply Sterling// by Kathleen M. Mitchell // photos by Tate K. Nations

Sterling Photography’s studio lives in a brick strip of shops and nail salons off Pear Orchard Road, just a minute or two from County Line Road. The exterior of the mall is bland and unassuming, but the minute you walk through the doors into Sterling’s world, you

can’t help but feel a little smoother. A little suaver. A hell of a lot cooler. Down a long wall, many pairs of eyes gaze out onto the studio from large-scale prints of models and celebrities. Despite the long, open main room, the space feels intimate, thanks in large part to the deep scarlet and black walls. A red, black and white color scheme continues onto the furni-ture, including white leather couches and a mod circle pod chair, along with lots of black leather, red velvet and even a splash of zebra print. Poking around, you never know what props you might stumble upon in a corner or stashed in a closet: a children’s tricycle, vintage cameras col-lected on a table or killer heels left over from another shoot. Will Sterling has made a name for himself nationally for his high-fash-ion beauty and editorial fashion shoots, but his portfolio also includes wed-dings, senior portraits and family photo shoots. Sterling also regularly shoots the rich and famous—think Boris Kod-joe, NeNe Leakes and Vivica A. Fox—for Denim magazine, an online fash-ion, lifestyle and culture publication. His eye for funky and dramatic shots, and his ability to capture his subjects’ genuine personality have made him a sought-after shutterbug in Jackson and around the globe.

Coolest Space:Sterling Photography

Fashion information, see page 58

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


You see them everywhere. The corner grocery. PTA meetings. The Friday night game. But as part of the state’s only Academic Medical Center, you’ll find them when and where you need them most. From routine checkups and exams, to being there with you through critical, life-changing events. And they continue to take medical care to a higher level through studies, research and clinical trials.

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For more information or to schedule an appointment, call 888.815.2005 or visit ummchealth.com/up.

Mother. Mentor. Caregiver.

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Even if my lights go out, text messages keep me connected.

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Coolest View: Pollan Dobbs// by Molly Lehmuller // photos by Trip Burns

Carter Dobbs plays a game when he mulls over ideas in his offi ce downtown at Capital Towers. He looks out from his 12th fl oor window and counts the water towers vis-ible from his corner offi ce at Pollan Dobbs law fi rm.

On a clear day, he says, he’s hit 22 towers. After setting up shop in 2009, the fi rm, working with the Mattiace Company, merged two separate and very different offi ce spaces into one large, fl uid workplace—with clean lines, bamboo fl oors and mini-malist decoration made richer with Old World accents. But the killer view is what makes Pollan Dobbs an offi ce to envy. Tall windows, outlined in black, line the walls of the fi rm’s offi ces and act like frames for the impressive landscape beyond. Through its northern windows, just about every historically important or architec-turally interesting structure downtown is visible, from the Governor’s Mansion to both the old and new Capitol buildings. (It’s also a perfect vantage point for Mal’s St. Paddy’s parade.) To the east, the horizon ends far past the river into Rankin County—where Dobbs says he can see fi reworks from Trustmark Park after Friday night Braves games. Stay jealous, cubeland.



The walls are Dorange. The fi les are Dorange. The utensils in the kitchen are Dorange. The pens—so many pens—are all Dorange, too.

So what is Dorange? It is the very specifi c shade of orange that blasts the retinas when you enter the offi ce of Dore Jackson. Mixed in with equally vivid hues of turquoise and kelly green, and grounded by sleek white furniture, the bright shade tells any visitor immediately that this is a fun and stimulating environment. Dore, founded in England, specializes in “individualized, cerebellar development

program(s)” for kids and youth. The Dore team is trained to help children with learning diffi culties such as dyslexia, attention defi cit hyperactivity disorder or Asperger’s syn-drome, using physical activities rather than drugs and medication. They teach skills and activities that can improve reading and writing, attention and focus, social skills and even athletic ability. Some of their older clients don’t suffer from learning delays, but simply want to sharpen their mental acuity or physical prowess. The Dore offi ce is just plain fun, with

plenty for kids to interact with—including modernist plastic dog sculptures that are actu-ally child-sized seating—and look at. Since Dore is all about brain science, brains are a major décor element, from plastic models to wall art. Colorful and cheerful paint-ings of kids, iterations and evolution of “wobble boards”—balancing discs that improve coordi-nation—and yes, brains, dot the walls. In one offi ce sits a quirky red dresser with orange drawers of all sizes. They call it the “Dr. Seuss dresser.” And that is simply a-Dore-able.

Coolest Décor: Dore Jackson// by Kathleen M. Mitchell // photos by Trip Burns


WHERE2SHOP:Kinkade’sFineClothing (120 W Jackson St., Suite 2B, Ridgeland, 601-898-0513); PoshBoutique (4312 N. State St., 601-364-2244); TheShoeBaratPieces (425 E. Mitchell Ave., 601-939-5203); SillyBilly’s (534 Mitchell Ave., 601.672.6693)

COOL OFFICES, FROM pAgE 57

Fashion inFo

Behind the scenesSpecialthanks:Will Sterling of Sterling

photographyJason pollan and Carter Dobbs

of pollan DobbsKate Sistrunk and Beth

Mayeaux of Dore JacksonFunmi Franklin and TApSSteve TaylorKathleen Morrison MitchellMolly Lehmuller

from p 51Nicholas is wearing a blue paisley shirt ($125), burnt orange pants ($165), suspenders ($85) and white suede Cole Haan loafers ($168), all from Kinkade’s Fine Clothing; and a watch and bracelets owned by the stylists.

from p 52Shelsie is wearing green high-waisted pants ($6), a floral-print blazer ($7), white turban ($2) and brooch ($1), all from Silly Billy’s; blue suede peep toe platforms ($50) from The Shoe Bar at pieces; and bracelets and earrings owned by the stylists.

from p 53Shelsie is wearing a blue peplum top ($32) and black-and-white striped skirt ($20) from posh Boutique; a ring ($115) from The Shoe Bar at pieces; and earrings and bracelets owned by the stylists.

from p 53Nicholas is wearing a charcoal suit ($495), orange checked shirt ($89.95), an orange and blue paisley tie ($85) and Cole Haan Oxfords ($248), all from Kinkade’s Fine Clothing; and a watch owned by the stylists.

from p 55Alex is wearing a mint-green polka dot skirt ($44), a rust and green printed blouse ($36), Jeffrey Campbell nude Rockview wedges ($158), all from Libby Story; a nude and gold-plated belt ($10) from Attitude Not Included Boutique; and pearl earrings and a necklace owned by the stylists.

from p 55Alex is wearing a watercolor floral shirt ($58), ivory wide-legged sailor pants ($104) and Jeffrey Campbell nude Rockview wedges ($158), all from Libby Story; and gold earrings and a gold bib necklace owned by the stylists.

from cover & p 56Alex is wearing a tribal-printed hi-low skirt ($48), tribal-printed jacket ($78.88), and Jeffrey Campbell nude Rockview wedges ($158), all from Libby Story; a nude and gold-plated belt ($10) from Attitude Not Included Boutique; and jewelry owned by the stylists.

from p 57Alex is wearing an Aztec printed shirt ($44) and high-waisted skinny jeans ($48) from Libby Story; her own black peep-toe platforms; and jewelry owned by the stylists.

WHERE2SHOP:AttitudeNotIncludedBoutique (attitudenotincluded.storenvy.com, [email protected]); LibbyStory(1000 Highland Colony parkway, Suite 5003, Ridgeland, 601.717.3300)

Stylists: Jessica SmithVantashi WilksStylists’ assistant: Fabian WileyModels:Shelsie Nichols of TApSNicholas pernell

Makeup:Amber Colephotographer:Tate K. Nations

Stylists: Jessica SmithVantashi WilksModel: Alexandra Toth

Hair and Makeup:Kate McNeelyphotographer:Trip Burns

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Rodale Hall, Gloria Powell

and Randy MacDonald.

Karen Hearn and Eddie Outlaw.

Jezabelle von Jane gave the crowd a

Geisha spin on burlesque.

Magician Robert Day heats things up.

Jimmy Quinn and Keandra McNeil.

Southern Komfort Brass Band.

Chocolate morsels

from Sombra.

Cathead Vodka’s signature drink.

Cirque du Best

Bird’s-eye view of the party of the year.

u

Bird’s-eye view of the party

On Jan. 27, 2012, rêveurs from all

over the metro came together to

celebrate the 11th annual Best of

Jackson awards at Metrocenter Mall’s Center

Court. More than 1,500 guests dressed in red,

white and black entered our Cirque du Jackson,

to sample food from two dozen restaurants, sip

on blackberry-infused vodka cocktails provided

by Cathead Vodka, or beer and wine provided by

Capital City Beverages and Kats Wine and Spirits.

Entertainment lurked in every corner and storefront,

from the subSIPPI preview to the NUTS pop-up shop

to magician Robert Day and Inky the clown.

Jackson Mayor Harvey Johnson Jr. welcomed

the crowd, and then a mysterious special guest

took the stage in the form of Jezabelle von Jane

performing a geisha burlesque. After awards were

handed out to the winners of the 154 categories, DJ

Phingaprint ensured the dance fl oor stayed packed

into the night as Lazy Jane kept the hula hoopers

spinning in the old Victoria’s Secret.

See more photos at jfp.ms/boj13 and at

#bestofjackson on Twitter and Instagram. Subscribe

free to jfpdaily.com to get on future invitation lists.

PHOTOS BY TRIP BURNS AND ALLIE JORDAN



Cirque

Bird’s-eye view of the party of the year.





Chocolate morsels

from Sombra.







Best



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Bird’s-eye view of the party

On Jan. 27, 2012, rêveurs from all




























n Jan. 27, 2012, rêveurs from all


























n Jan. 27, 2012, rêveurs from all


























A Wealth in Words// by Marika Cackett

“When I was about 8, I decid-ed that the most wonder-ful thing, next to a human being, was a book.”

So wrote Margaret Walker Alexander—poet, writer, educator and civil-rights activist. She was born in Birmingham, Ala., in 1915. Encouraged by her parents, Walker read po-etry and philosophy as a child. At age 13, she met poet Langston Hughes, who would be a life-long mentor, and after moving to Chicago, Ill., to attend college at her father’s alma mater, Northwestern University, she joined author Richard Wright’s Southside Writers’ Group there. A few years later, she met Wright, and the two collaborated on several of his texts. Alexander is best known for her neo-slave narrative “Jubilee” and the poem “For My Peo-ple.” Published in 1966, “Jubilee” represented 30 years o f research and refl ection and has nev-er been out of print since. Alexander completed “Jubilee” while teaching at Jackson State Uni-versity, where she worked from 1949 to 1979. In 1968, Margaret Walker founded the Institute for the Study of the History, Life and Culture of Black People at Jackson State, where she was an English professor. “Margaret Walker’s lasting ach ieve ment at Jackson State was the insti-tute she founded, now named in her honor,” says Dr. Robert Luckett, director of the Mar-garet Walker Center for the Study of the African-Ameri-can Experience. At the time, Luckett says, “she stood at the forefront of a nascent black-studies move-ment on college campuses, and she hosted some of the fi rst conferences on the topic at JSU like the 1971 National Evaluative Conference on Black Studies and the 1973 Phillis Wheatley Poetry Festival.”

Both a museum and an archive, the cen ter is committed to the preservation, interpretation and dissemination of African American history and culture. “The Margaret Walker Center is a treasure trove of arti-facts and manuscript collections related to the African American experience in the state, nation and world,” says Angela Stewart, the center’s archivist. “In its vaults, the center holds more than 2,000 oral his-tories and nearly 40 manuscript collec-tions,” Luckett adds. “These include the Margaret Walker Per-sonal Papers, which form one of the single largest collections of a modern black female writer anywhere in the world.” Along with its work as a research center

and museum, the Margaret Walker Center sponsors public programming like the Martin Luther King Convocation and the For My People Awards, Poetry Out Loud for the Central Region of Mississippi, the Creative Arts Festival and the Robert Clark Symposium. Free and open to the public Monday through Friday, 8 a.m. to 5 p.m., the Margaret Walker Center welcomes students, teach-

ers, researchers, visitors, families and anyone interested in the African American experience.

From JSU classes conducting oral histories about Farish Street to University of Southern Mississippi Library Science students complet-ing their practicums, students have the oppor-

tunity to engage the center regularly. “The Margaret Walker Center means a chance to reconnect with our collective his-tory as African Americans and Mississippians,” Stewart says. “It provides an opportunity to learn about ... Margaret Walker and other women of courage, the Civil Rights Movement in Mississippi (and) Jim Crow in Mississippi in a way that is truly hands-on.” With Luckett at the helm, the attendance has more than doubled since he started at the center in 2009. In 2012, the center had more than 4,500 visitors. July 7, 2015, will be the 100th anniver-sary of Walker’s birth. The Center is planning a major year-long series of events in honor of her centennial. At the heart of those efforts are plans to build a new 50,000-square-foot archive and museum at Jackson State.

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Margaret Walker Alexander’s “Jubilee” has captivated readers for nearly 40 years, since it was published in 1966.

Do-Gooders

TRIP

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The Margaret Walker Center holds one of the largest personal collections of a modern black female writer.


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Much is said of folks leaving Missis-sippi. But to only consider the de-partures is to discount the state’s mercurial magnetism, the thing

that brings people here who are not originally of this place. A perfect example is Virginia-born artist and woodworker Fletcher Cox, who had no Mississippi roots when he moved here in the 1970s after living in New York and Wyoming. No roots, he told me, save for a great-great-grand-father born in Yazoo City in 1849 before the fam-ily moved on into Arkansas. Now, decades later, Cox is inseparable from his Jackson and Mississippi communities. It’s not just that his woodworking graces the Governor’s Mansion and the new U.S. Federal Courthouse in Jackson, or that he’s been awarded the Gov-ernor’s Award for Artist’s Achievement. He is of Mississippi mind, and committed to working in this place he and his wife, Carol, have called home for much of the last fi ve decades. “I knew very little about the place,” Cox says of the fi rst days of his Mississippi residency. “I went to work for the McGovern campaign in Mississippi, which was being headed up by Patt Derian, the co-chairwoman of the Loyalist Democratic Party. ... She said I should meet her for lunch at the Woolworth lunch counter. I had no history of the Woolworth lunch counter. But I have learned since—a lot.”

To a woodworker, place is integrally joined to the art: The tree standing in the woods or felled in the backyard or discarded on the road side is tied to the land by roots, and to its environment by the twists and turns and knobs of the branches. Cox repeats a phrase he often shares: “I had an insight that I would probably never make anything as beautiful as the tree that was killed to provide me with the wood.” This somewhat disheartening thought led Cox to his well-known “Raw and Cooked” wood-

working series, which amalgamates processed or treated wood with raw timber. Through it, Cox seeks to seamlessly and harmoniously join the fi rst nature of the tree, the wildness, with the second nature, the cut and milled and kiln-dried board. “The cooked fl ows over into the part of the piece that started out as raw,” Cox says. “I cannot imagine the ‘Raw and Cooked’ project happening anywhere other than Missis-sippi. The same thing that made musicians and writers so innovative while living in such a reac-tionary place worked on me the same way. It is an unbelievable place; improvisational and reaction-ary, simultaneously,” he says.

“As V.S. Naipaul said in ‘A Turn in the South,’ we here are not that far removed from the frontier.” Not surprisingly, Cox has a new project in the works. He has just fi nished construction on an ambitious project: an entire reassembled tree to be installed inside a newly conceived build-ing in the heart of Chicago. Cox calls the build-ing itself a “wild space.” The tree came from the building owner’s land, near where he raised his 10 children. It currently sits patiently here in Mis-sissippi, preparing for the great migration north. “In the early going, I was thinking about how to turn it into a Raw and Cooked project. But the further we went with the assembly, the less and less I wanted to do any of that stuff. The tree was so wonderful, just by itself, that it didn’t need anything extra. It would have been gilding the lily to do it,” Cox says. Through it all, for Cox, his profession has been about working with his hands and making things that others can interact with and enjoy. “I love being the woodworker to this com-munity,” Cox says. “(Carol and I) would go to the Chimneyville craft show (years ago). We’d set out tables full of spoons and spreaders and boxes and bowls and plates. We’d have everything from a $2 spreader to a $2,000 table. To me it felt like a very democratic thing to be doing. And I love doing it.”


ARTS // wild spaceTR

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Fletcher Cox found in Mississippi the perfect home to create art as a woodworker.

Laying Down Roots

// by Julian Rankin


It’s Like Coming Home

Season 47

MahaliaA Gospel Musical

By Tom Stolz February 26-March 10, 2013

Other Desert CitiesNew Broadway Drama

and Tony Award NomineeBy Jon Robin BaitzApril 16-28, 2013

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Music by Marc Shaiman, Lyrics by Marc Shaiman and Scott Wittman, Book by Mark O’Donnell & Thomas Meehan

May 28-June 9, 2013

HairsprayHairspray

Eudora Welty New Play SeriesMay 3-5, 2013

HairsprayHairspray

A Toast to BroadwayA Benefit for New Stage Theatre

March 21, 2013

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MELODIES// ‘like a badge’

Ron Blaylock had to leave his musi-cal equipment be-hind, including his

Peavey Vintage amp, when he evacuated New Orleans after Hurricane Katrina. But when Blaylock, drummer for the Jackson band The Electric Hamhock, returned to retrieve the amp, he couldn’t believe how it fared. “It survived (the storm), but it sat in some pretty disgusting water for a while. … It left a nice water line on it,” he recalls. “But once I dried it out, it was just fine.” Mississippi is fa-mous for its role in the development of the blues, gospel and other types of American music, but it’s also home to a company that makes equipment for musi-cians around the world. Meridian’s Peavey Elec-tronics produces a wide range of musical products, including instruments, amplifiers and sound systems. Founder and CEO Hartley Peavey started the company in 1965 in a space above his father’s music store in Meridian and grew it into a global operation. Peavey currently distrib-utes its products to more than 130 countries, but the compa-ny maintains it headquarters in Meridian, and is one of the state’s largest manufactur-ers. The company has grown through focusing on innova-tion, including developing the first computer-controlled guitar production process. Peavey’s pioneering spirit con-tinues today through products like ReValver, a computer pro-gram that allows guitarists to

design their own custom vir-tual guitar amplifier. While its products are sold all over the world, Peavey remains deeply connected to the music made in Mississippi, and hasn’t lost its hospital-ity-state roots. When Blaylock sent an email asking for details on his amp, Peavey responded with a surplus of information,

including a copy of the original owner’s manual. “I figured (my email) would end up in some black hole of customer ser-vice, but they got right back to me,” he recalls. Lindley McKellar, bass-ist for the Jackson band Slang Hearts, remembers the impor-tant role Peavey equipment played when he started play-ing in bands. “We didn’t have a lot of money,” he says. “We were teenagers working part-time jobs to save up to get some-thing. With Peavey, you get a lot of bang for your buck.” Peavey instruments and

amplifiers have a long-held rep-utation for being rugged, like Mississippians themselves. Cole Furlow, a Jackson native and bandleader for the Ox-ford-based group Dead Gaze, owns lots of Peavey gear. He’s especially attached to his Peavey Fury bass, which has survived years of abuse and still sounds good. “It just

sounds and plays better than any Fender (bass) I’ve ever played,” Furlow says. “I can literally throw it down, run the fretboard up and down a mic stand, and it’s always fine.” While touring with (fellow Jacksonian) Dent May’s band in Europe last year, Furlow and other band members brought along their Peavey guitars. He believes that the instruments help tell the story of their home to audiences. “It’s great being a Missis-sippi musician and being able to play something that’s made in the state,” he says. “We wear it like a badge.”

Peavey Homegrown Equipment for Mississippi Musicians

// by Larry Morrisey

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Rare Talent// by Molly Lehmuller

It’s a rare talent who is nominated for a Gram-my award. It’s even rarer to find someone who is not a household name nominated

twice, in the same year, in the same category. For music producer Matthew Furdge—a.k.a. Got Koke—it’s just the start of what might be his big-gest year yet. Furdge, a Jack- son native, has created the foun-dations for some of the hottest tracks of the past few months. (Those 2 Chainz hits you’re hearing all day on 99.7? He helped bring them to frui-tion.) Furdge also participated on heavyweight Rick Ross’ well-received new al-bum, “God Forgives, I Don’t,” penning and pro-ducing the track “Pirates.” Though associated with well-known music operations, he is in the process of forming his own production company, The Got Koke Administration. Furdge acknowledges the state’s potential as a leader in not only the more traditionally “Mississippian” blues and country, but in popu-lar music as well. “I always tell people, we have talent here (in Mississippi), no question,” he told the Jack-son Free Press. “We just have to start investing and believing in ourselves, to put out better mu-sic to show people that Mississippi ain’t noth-ing to sleep on.” Though the National Academy of Record-ing Artists is only slowly waking up to the talent in the Magnolia State, for six years the Missis-sippi Grammys have celebrated the musical ac-complishments of its native and adopted sons, from the North Mississippi Allstars to Jimbo Mathus to B.B. King. In 2013, however, the star-studded event will be put on hiatus as the music community focuses its efforts on a new venture in the Delta, where the national Grammys will soon have a second home. After the success of the B.B. King Muse-um and Delta Interpretive Center in Indianola, the Recording Academy is slated to open its second museum in Cleveland, near Delta State University, by 2015. Billboard reported the new Grammy museum will give visitors the oppor-tunity to discover the history and tradition of Mississippi’s music. Future plans with the mu-seum include a study exchange between Delta State and colleges in southern California, where the main museum is located.

Matthew Furdge

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

march

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1-10 - “Always ... Patsy Cline,” at Vicksburg The-atre Guild/Parkside Play-house (101 Iowa Blvd., Vicksburg). Musical based on the singer’s letters to fans. 7:30 p.m. Friday and Saturday; 2 p.m. Sundays. $12, discounts available. Call 601.636.0471; tinyurl/ay2y6q.com.

2 - Jackson 2000 Friendship Ball, 7 p.m., at Hal & Mal’s (200 S. Commerce St.). The orga-nization honors Dr. Helen Barnes, business-man Hibbett Neal and the Mississippi Learn-ing Institute. $20, $10 students with ID; email [email protected]; jackson2000.org.

4-16 - National Cutting Horse Association Eastern National Championships, at Mis-sissippi State Fairgrounds (1207 Mississippi St.). Riders compete for cash prizes at the Kirk Fordice Equine Center. Catfi sh dinners March 6 and March 11 at 6:30 p.m. Free; call 601.961.4000 or 817.244.6188; nchacutting.com.

5 - The Home Show March 8-10, at Mississippi Trade Mart (1200 Mississippi St.) Includes exhibi-tions, a designers’ challenge and car show. $7; call 601.362.6501; tinyurl/the-HS.

8 - The Weeks, 7:30 p.m., at Hal & Mal’s (200 S. Commerce St.). The Jackson indie-rock band with Light Beam Rider and Junior Astronomers. Cocktails at 6 p.m. Ages 18 and

up. $8 in advance, $10 at the door; call 601.292.7121 or 800.745.3000; ardenland.net.

8 - “Chamber III: Baroque!”

7:30 p.m., at St. Andrew’s Episcopal Cathedral (305 E.

Capitol St.). The Mis-sissippi Symphony Orchestra’s performance

features its new principal oboist, Julie Hudik. $16; call

601.960.1565; msorchestra.com.

16 - Mal’s St. Paddy’s Parade, 1 p.m., in down-town Jackson. The annual Mardi Gras-style parade begins on the corner of State and Court streets. Free. Alabama Shakes perform at Hal & Mal’s post-parade. $20; call 601.948.0888; halandmals.com.

21-23 - Zippity Doo Dah Parade Weekend, in Fondren. The Sweet Potato Queens headline a weekend including Arts, Eats & Beats March 21 at 5 p.m. (free), the Color Me Rad

5K March 23, 9 a.m., at Mississippi Veterans Memorial Stadium (2531 N. State St., $45), the Street Carnival

at Sal & Mookie’s (565 Taylor St., $2) and an evening parade March 23 (free).

Benefi ts Blair E. Batson Children’s Hospital. Call 601.981.9606;

fondren.org/zdd.

21-24 - Ringling Broth-ers and Barnum & Bailey

Circus: Fully Charged Gold Edition, at Mississippi Coliseum (1207 Mississippi St.). Enjoy

performances from animal trainer Tabayara, daredevil duo the Fernandez Brothers, clowns and more. $15-$45; call 800.745.3000;

ringling.com.

30 - Breakfast with the Easter Bunny, 8 a.m.-9:30 a.m., at Jackson Zoo (2918 W. Capitol St.). Enjoy breakfast and a visit from the zoo’s bunny. $15, $11

children 12 and under, $5 members; call 601.352.2580; jacksonzoo.org.

23 - RPM Party, 9 p.m., at Duling Hall (622 Duling Ave.). DJ Young Venom, DJ Stephen Urquel and DJ Phingaprint play hits from Rick James, Prince and Michael Jackson. Cocktails at 8 p.m. Ages 18 and up. $8 in advance, $10 at the door; call 601.292.7121 or 800.745.3000; ardenland.net.

30 - “Sweetness” Fight Against Obesity 5K, 8 a.m.,

at Jackson State University, Walter Payton Recreation and

Wellness Center (32 Walter Payton Drive). Categories include all age groups and participants in wheelchairs. Fees vary; call 601.979.1558 or 601.979.1557; active.com.

7:30 p.m., at


Russell C. Davis Planetarium

Harvey Johnson Jr., Mayor

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

18-28 - “Sherlock’s Last Case,” at Black Rose

Theatre (103 Black St., Brandon). The play is a dark

comedy about a death threat against Sherlock Holmes

from a nemesis’ son. $15, $10 seniors, stu-

dents and children; call 601.825.1293;

blackrosetheatre.org.

23-24 - “Elvis Lives!” 7:30 p.m., at Thalia Mara Hall (255 E. Pascagoula St.). Elvis impersonators Bill Cherry, Ben Klein, Kevin Mills and Victor Trevino Jr. perform. Ann-Margret impersonator Lori Russo also performs. $20-$62.5; call 601.981.1847 or 800.745.3000; kesslerbroadway.com.

27 - Jackson Streets Alive, 10 a.m.-4 p.m., at North Congress Street between Capitol and Mississippi streets. Bike Walk Missis-sippi hosts the festival. Traffi c is blocked off to encourage citizens to travel by foot or bicycle. Enjoy art, music, concessions and more. Free; bikewalkmississippi.org.

16-28 - “Other Desert Cities,” at New Stage Theatre (1100 Carlisle St.). The Broadway drama is about a novelist’s strained relation-ship with her family as she plans to publish sensitive information about them in her memoir. $28, $22 seniors and students; call 601.948.3533; newstagetheatre.com.

30 - Whole Food Movement Lecture, 7 p.m., at Millsaps College, Ford Academic

Complex (1701 N. State St.). Speakers in-clude Robin Mather, senior associate editor at The Good Earth News Magazine, and Felder Rushing, host of “The Gestault Gardener.” $10; call 601-974-1130.

19 - Zoo Brew, 6-9 p.m., at Jackson Zoo (2918 W. Capitol St.). Enjoy craft beer samples

with chicken wings and live music. For ages 21 and up. $25; call 601.352.2580; jacksonzoo.org.

2-6 - “Ship-wrecked! An Entertainment: The Amazing Adventures of Louis de Rougemont,” at Belhaven University Center for the Arts (835 Riverside Drive), in Theatre 151. The play is a dramatization of the life of self-proclaimed explorer Louis de Rougemont. $10, $5 seniors and students, free for Belhaven employees and students; call 601.965.7026; belhaven.edu.

4 - Third Day: The Miracle Tour, 7 p.m., at Broadmoor Baptist Church (1531 Highland Colony Parkway, Madison). The Christian rock band plays. Other performers include Colton Dixon and Josh Wilson. $20-$75 in advance, $25-$80 day of show; call 800.965.9324.

6 - Traffi ck Jam Walkathon and Record Release Show, 9 a.m.-

11 p.m., at Sneaky Beans (2914 N. State St.). The walkathon is from 9 a.m.-3 p.m., and the concert is 7-11 p.m. Proceeds benefi t Hard Places Community, a nonprofi t dedicated to ending child sex traffi cking. $10 registration plus $100 fundraising goal, concert admission TBA; traffi ckjamasia.com.

8-12 – International Week, at Jackson State University (1400 John R. Lynch St.). Signature events include the Inter-national Night of Dance in McCoy Auditorium April 11 at 7 p.m. (free; call 601.979.3972), and the Creative Arts Festival April 12-13, which has a theme of “Celebrating The Legacy of Medgar Evers” (free; call 601.979.2055).

13 - Battle of the Saxes

April 13, 7 p.m., at Jackson State University (1400 John R. Lynch St.) Save the date for the annual concert in McCoy Audito-rium. Details pending; call 601.979.2285.

800.745.3000; kesslerbroadway.com.

27 - Jackson Streets Alive, 10 a.m.-4 p.m.,

The City’s Business and Lifestyle Magazine

comedy about a death threat against Sherlock Holmes

from a nemesis’ son.

30 - Movement

13 - Sante South Wine

Festival, 6:30 p.m., at High-

land Village (4500 Interstate 55 N.).

Sample more than 120 wines and food from more than 20 Mississippi restaurants. Proceeds benefi t the Alzheimer’s Association of Mississippi. $80-$140; call 601.987.0200; santesouth.com.

p.m., at High-land Village (4500

Interstate 55 N.).

13 - Battle

April 13, 7 p.m., at Jackson State University (1400 John R. Lynch St.) Save the date for the annual concert in McCoy Audito-

jacksonzoo.org.

16-28 - “Other Desert at New Stage


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Want

MY LOCAL LIST

1. CS’s (1359 1/2 N. West St., 601.969.9482) Home of some old-school Jackson food, service and culture.

2. Gallery1 at Jackson State University (1100 J.R. Lynch St., Suite 4, 601.960.9250) A refreshing addition to west Jackson and to the city’s art scene.

3. The old train trestle in Belhaven (behind Laurel Street Park) Years ago, the dilapidated bridge carried trains across the Pearl. Maybe it has a future in carrying pedestrian and cyclists.

4. Floating the Pearl River Put a canoe or kayak in at the Spillway and spend the day drifting past sandbars and cypress swamps on Jackson’s best natural resource. Get out at Lefl eur’s Bluff. (Boat ramp for put-in is located near the southwest side of the Spillway)

5. Jackson Bike Advocates (909B Whitworth St., 601.212.3162) This growing organization is helping strengthen bicycling in Jackson with its monthly community rides and new Jackson Community Bike Co-op.

6. circa. URBAN ARTISAN LIVING (2771 Old Canton Road, 601.362.8484) Museum-quality curation provides a true artisan atmosphere.

7. Mississippi Museum of Natural Science (2148 Riverside Drive, 601.354.7303) One word: Aquariums.

8. Crystal Lake Park (150 Crystal Lake Drive, 601.939.6585) Just outside downtown, this mystical winding ox-bow lake is full of islands to explore at no charge.

9. North Midtown. (North Midtown Community Arts Center, 121 Millsaps Ave., 601.201.4769) Residents and businesses are teaming up to create one of Jackson’s most innovative neighborhoods.

10. The top of Moody Street in Belhaven Heights (intersection of Moody and Whitworth streets) It’s the best place in Jackson to watch the sun rise.

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Local creative { Andy Hilton }loves spending time outside and among art. Here are his 10 favorite zen spots in Jackson.

10Points of Light


Highland Village4500 • 1-55 North, Suite 178

Jackson, MS 39211(601) 366-5577

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BOOM Jackson: March/April 2013

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