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july 2013 | 3

DON NORMAN | PUBLISHER sdnpub@starkvilledaily

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Lizzie SmithSmith, a Town and Gown Magazine intern, will gradu-ate from Mississippi State this summer with a Bachelor of Arts in Communication with an emphasis in Jour-nalism and Broadcasting. She will be moving to New Orleans to continue her pas-sion of writing, photography and fi lm.

Ashley CovinCovin is a freelance photog-rapher who lends her talent

in an unique creative per-spective. She graduated from

Mississippi State University in 2002 with a Bachelor De-gree in Trade and Technol-ogy Studies and now works

in the Industrial Engineering and Manufactuing industry.

What is your favorite part of working for Town & Gown?The research, getting to know the people and places of Starkville and getting to be part of the behind-the-scenes and see what it takes to run a magazine.

What have you enjoyed most working with Town & Gown?

The opportunity to see citizens of this great town enjoying the quality of life that it provides and know I am

preserving those precious memories.

JULY 2013 | 7

Staff Lizzie Smith

Get to know ourGet to know our

Photographer

Edi

tor

“Have you taken a step outside lately? That sticky, humid weather is back again and it’s not getting cooler any time soon! When it hits July 1st, I know the summer has arrived. The beach bag is packed by the door for that unexpected call to the pool or boating on the river, my sunglasses never leave my sight and cool treats are right at hand.

Dive into this July issue, starting with celebrating the Fourth of July. Not with decorations or fi reworks, but with the people who serve this nation for our freedom. Two Starkville residents made the decision to fi ght for our freedom and server our county proud (page 14). Food is defi nitely a must when it comes to the Fourth! For great recipes and vintage decorations turn to page 39 to indulge.

Need summer activities that are adventurous and can be a learning experience? The Friends of the Refuge of-fer family activities at the National Wildlife Refuge such as canoeing and photography (page 28); and don’t for-get to read up on wildlife literature with Hellen Polk’s must reads before visiting the Refuge (page 75).

From working out with crossfi t (page 50), packing your beach bag (page 66), getting a healthy glow (page 52), dressing for the sandlot (page 68), or pruning your blueberries for the next season (page 33), Town and Gown has you covered this July.

Enjoy!

Lette

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e

Claire Massey Editor


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Simone Cottrell’s favorite photo is her father, Dr. Ste-phen Cottrell, and her mother, Kim Heang Cottrell, on their wedding day. Stephen, a Marine Corps Vietnam vet, found her mother in the most unorthodox way in Huntsville, Ala., shortly after Kim’s family immigrated to the US from the atrocities of the Khmer Rouge genocide in Cambodia. They have been married for almost thirty years.


Celebrate the 4th with Lorie Roach and her

Sweet n’ Cool treats with a vintage touch.

Photography by Lorie Roach.

IN EVERY ISSUE6 Staff

9 Letter From the Editor

10 Social Media

64 T&G Wish List

75 Literature

76 Events

81 Calendar

82 Advertisers

FEATUERS14 Milliary

HOME AND GARDEN21 DIY with Amy Taylor

24 Selling the Lifestyle of Integrity

28 Peace and Tranquility

33 Pruning your Blueberries

35 Breaking the Poverty Cycle One Family at a Time

TASTE AND TOAST39 Fourth of July Sweet ‘n’ Cool

44 Chocolate Covered Strawberry Yogurt Popsicles

46 The Perfect Party

HEALTH AND BEAUTY50 How to Have the Perfect Faux Glow

52 No More Excuses

LIFE AND STYLE56 Junior Auxiliary of Starkville

59 It’s a Southern Thing

61 Meet the Locals: Tim Turman

66 Beach Tote Essentials with Lindsay Jo

68 Playing in the Sandlot

ContentsTable of

On the Cover

JULY 2013 | 11


MS-STA12 TownGown3.5x4.75.indd 1 6/12/13 11:07 AMjuly 2013 | 13

B y J o e L e eP h o t o g r a p h y b y D i v i a n C o n n e r & S u bm i t t e d


“Making the Decision” to Serve“Making the Decision” to Serve

july 2013 | 15

ittle did Jim Gieseman and Matt Savage know, as they grew up together in Starkville and were the best of friends, that they would attend elite military academies a long way from home before embarking on careers of service to our

country. Though Jim is headed for a career in the Navy and Matt will serve in the Army, the recent graduates have many things in common: ambition, dedication, faith, and love of country. Even their mothers are close.

...“A long time ago I wanted to fly,” Jim said. “This was

before I got glasses. I’d never heard of the Naval Academy. I joined because of the options it provided. You can do just about anything you want in military service: drive boats and tanks, fly planes. It had the most options and was the best fit for me.”

Jim just graduated from the U.S. Naval Academy in Annapolis, MD, as a commissioned officer and is headed to graduate school in Monterrey, CA, where he’ll earn a Master’s degree in Mechanical Engineering.

“I’m a submariner in training,” he said. “After school there will be more submarine training in Charleston, S.C.,

for the next year or more before I’m actually working on a sub. I could be sent anywhere: southern California, Vir-ginia, Washington, Hawaii, or Connecticut.

“The Naval Academy has a program called ‘Summer Seminar’ at Annapolis. I went up there for a week after my junior year of high school. I’d found the program online and thought it was the best thing to do to go forward. And you need a nomination.”

In 2008 Jim went to Boys State, the annual American Legion event, and met Steve Guyton, the Mississippi Con-gressman from Attala County who has worked for years in assisting high school students with their admissions process to U.S. military academies. Jim was not only nominated by Guyton, but former State Representative Chip Pickering and current U.S. Senator Roger Wicker. Then he waited by the phone and learned of his acceptance – in January 2009 – in a most unique way.

“I wasn’t home at the time,” Jim said. “Mom sent me a text giving me a phone number and said to call and intro-duce myself – didn’t say who it was. So I did, and it was a direct line to (U.S. Congressman) Gregg Harper. He said, ‘I have some good news for you.’ I’d taken a physical test, gone through a medical review board, interviews, all the different things – then waiting a couple of months – it was elation.”

L

Back: Matt SavageFront: Jim Giesman

Matt didn’t know which branch of the military he wanted to join, either. But after speaking with several mentors, he chose the Army for many of the same rea-sons his buddy Jim did: promotion opportunities, unit availability, networking, and job variety.

“I grew up in Boy Scouts and have family members in the military,” Matt said. “I wasn’t sure until more recently that I wanted to be commissioned as an offi cer, as opposed to just enlisting like a lot of family mem-bers did. I never actually talked to a recruiter or went through the regular pathways of recruitment.

“Instead, I talked to the West Point (Military Acad-emy) Army Rifl e coach, Major Ronald Wigger. I con-tacted him in tenth grade about joining the rifl e team on a scholarship. This started a process that would continue for the next three years. The main points of this process were taking the ACT and SAT exams multiple times, along with shooting scores that were required by the coach, and completing a medical screening and a physi-cal test.”

All the hard work Matt put in certainly paid off. He was the fi rst competitive rifl e shooter from Mississippi to go to the U.S. Military Academy in West Point, N. Y.

“I started shooting as a kid growing, up then pro-gressed to a competitive shotgun shooter in 4H, where I won several awards,” Matt said. “I then gave up the shotgun shooting to do competitive rifl e shooting. Mr. Jimmy Cole and Dr. Mike Cox (of Starkville) were my coaches while I was in high school. They helped me set the overall Mississippi state records in both Junior and Open classes and numerous awards on the national level, including a national record.

“I received a scholarship to West Point, which is a Division One NCAA school. While I was there, the team fi nished in fi fth place or better in the NCAA National Championships. In addition to competitive shooting, I had to qualify on many weapon systems and fi ring ranges while at West Point. On my personal M4, I have an expert qualifi cation rating, shooting 39 out of 40,” Matt said.

“When I received the nomination to West Point I didn’t really know what to expect but I knew I would be ready,” Matt said. “I received my nomination about a year prior to reporting, so it helped relieve a lot of pres-sure to try and get a scholarship to pay for college or get to participate in an awesome rifl e program. However, knowing that I would receive an Ivy League education valued around $470,000 was very intimidating. I knew I had a lot of hard work ahead of me, especially the gap in knowledge and preparation that other kids would have.”

JULY 2013 | 17

...“I have quite a few friends that

couldn’t believe I was going to ‘al-low’ him to do something like this,” said Ruth Gieseman of her son, Jim, going off to Annapolis. “I had to think and pray about it. Jim had fi nished ninth grade with his Boy Scout troop; they toured the Air Force Academy in Colorado Springs while coming back from Philmont (Scout Ranch in New Mexico) on a hiking trip. He said, ‘That’s where I’m going.’ I never shot down his idea, but I reminded him that his vision wasn’t good, and pilots had to have good vision.

“He didn’t hone in on his future until his junior year. He was the drum major in the band for three years and seemed to like marching, rules, regulations, and order. He did re-ally well with order, that seemed to be his personality. In eleventh grade there were Academy Days, and we attended one and met Steve Guyton. I was very intimidated; this appeared to

be a long, drawn-out process, and not many make it. But Jim did his home-work. And Steve said, “We’re looking for men and women who will be their own person. The mothers need to step aside.” So it was clear I didn’t need to be a helicopter parent.”

Ruth and her husband, John, have raised two children (their daughter is in college). Christy Savage and her husband (also named John) have only one child and became empty-nesters once Matt went off to West Point. Both women had to make signifi cant adjustments regarding how often they see their sons.

“The life of the military means that he will not be back here,” Ruth said of Jim’s career path. She and Christy have been friends for many years, and the women have shared their expe-riences with each other and other parents whose sons and daughters have followed the path their own sons have taken. “It’s been very comfort-ing to share all of this with the Savage

family. It’s so nice to talk to other parents who’ve been involved and gone through what you have. Christy and I went to the Academy Days and graduations together. Anybody that’s walking your walk, that makes your walk easier.”

“Our boys have been friends and went through Boy Scout Troop 14 to-gether, and both Eagled in that troop,” Christy said. “It’s kind of ironic our boys went to the Academies and are taking similar paths with the military. My friendship with Ruth goes back to when we were pregnant with the boys. So to have gone through this journey the last four years with Matt and Jim has been special to say the least.”

...Leaving for college, even if you’re

moving from your family home in Starkville to an MSU dorm fi ve min-utes away, can be challenging. Imagine leaving for Annapolis or West Point and facing the scene Jim encountered during Induction Day on July 1, 2009.


“I took an oath that day,” Jim said. “We’d driv-en up several days before, went into Washington, D.C. one day, saw the church I worshipped at while there. Then you go into Alumni Hall, say goodbye to your parents, and get in a long line of people. You’re getting yelled at, taking tests, giv-ing blood. Then you’re on a bus with two bags of stuff they’ve issued you. You’re told to put your head down and not speak unless spoken to.

“We were all new to it. Everybody was dip-ping their feet into the water for the fi rst time. ‘How do I navigate this new atmosphere I’ve been thrown into?’ I thought. ‘How do I suc-ceed in this test?’ I think the folks who end up at the academies and are accepted are those who’ve been at the top of their classes, the national lead-ers, and many have never failed really hard. The whole fi rst year is about being taught to follow – you can’t lead until you know how to follow.”

The low moment in his four years in Annapolis, Jim said, was a minor conduct infraction during the second semester of his Plebe (freshman) year. He was put on restriction and couldn’t leave the Naval Academy for three weeks – he said it hurt his record and standing with those around him; he had to build back from the experience and regain trust. One of the best moments, he said, was also during his Plebe year.

“I was standing in the Rotunda waiting for a meeting, and an elderly gentleman with a can in his hand walked through the doors,” Jim said.

“He pointed at a mural behind me and said, ‘Son, you know what that is?’ I told him I should know, but I didn’t. He said it was the U.S.S. Dakota, from the Battle of Santa Cruz (in World War II). He said he’d been on it.

“I asked him if the mural was accurate, and he stared for a long moment and said, ‘Son, I can’t depict the hell well enough. The explosions in the sky were thunderous and brighter than lightning.’ He was 17 years old at the Battle of Santa Cruz. The day I saw him, he’d hobbled into the Ro-tunda for his birthday celebration – and to visit the gravesite of one of the offi cers who was on the ship that day.

“And I thought, ‘That’s what I want to be. I’d want my men to come back and visit my gravesite one day. It would be awesome to have had that kind of impact on someone’s life.’ To hear that man talk about the mural and how the painting didn’t do it justice was awesome,” Jim said.

Matt said he could write several books on what he learned in his four years at West Point.

“The most important thing I learned was to embrace the (system),” he said, “because everything they pile on you at one time is impossible to process – you have to learn time management very quickly. Also, a well-executed bad plan is better than a poorly-executed good plan, but the bottom line is to make a decision.

“They train you to be in charge of soldiers and other peoples’ lives. This means that you cannot make a bad judgment call; you always have to adapt to the situation and make the best decision possible. Every individual lives by the Honor Code at West Point, which says that a cadet will not lie, cheat, steal, or tolerate those who do. This is embraced, and it has to be the bedrock of your leadership and moral compass. They build leaders of character. There is no substitute for integrity,” Matt said.

...The four years, as challenging as they were at times for

Jim, Matt, and their families, seemed to pass in the blink of an eye.

“Both sets of parents even rode in the same vehicle to the Army-Navy (football) game when it was played in D.C. their junior year, and yes, we caught a lot of ribbing from friends,” Christy said. “We had a blast, and the boys’ Scout master and his twin brother joined us at the game. The whole trip was a blast, and the memories are price-less.”

“My parents and grandparents (that were still alive) and a whole mess of extended family were at graduation,” Jim said. “You have to be at the stadium early for all the security checkpoints – President Obama was there, and I shook his hand – it was great to have him there at gradu-ation and commission. It was a rainy day, but I was warm because it was a culmination of the four years and what I’d worked toward. Graduation was at our football stadium, and 1,047 walked as part of our class on Graduation Day.”

“I was impressed at how many of those students – at such a young age – walk into a really regimented program where so much of their time is not their own, and dedi-cate themselves to serving others,” Ruth said. “You could see the pride in every one of the graduates. Their posture was erect, their heads were up, and they were focused like military people are supposed to be.”

“Graduation was a blur, and I am still trying to process the amount of stuff that happened,” Matt said. “It was very exciting but unreal at the same time, to know that I had just completed the four toughest years of my life. It taught me so much about who I am and what I am capable of. My parents came with my uncle, grandmother, and

two of my best friends (from childhood) and their fami-lies. Without their support, it would have made West Point very hard.”

...Matt Savage said he’s sure that folks who knew him

before his four years in West Point probably wouldn’t recognize him now.

“Now that I’ve graduated West Point, I’m a commis-sioned Second Lieutenant,” he said. “I will be going to training at Fort Benning, Ga., in August, where I will be in the Armor School. Then I will attend Army Recon Scout School, and after that I will go through Airborne School to add to my Air Assault schooling. Finally, I will com-plete Army Ranger School before leaving for Fort Polk, LA. When I report there I will be in 4th brigade, 10th Mountain (unit), where I will be put in charge of a Calvary scout platoon. That is the short term; I will hopefully get promoted through the ranks in the long term.”

“The real ‘aha’ moment,” Christy said, “was his father and I watching Matt try to fi x something at home. We asked if he had everything under control, and he said, ‘They entrust me with hundreds of thousands of dollars of equipment to fi x. I got this.’ His dad heard him say that he realized his decisions – at the end of the day – could impact when someone lives or dies. That made quite an impression on us.”

“I have become a better, more mature, and well-round-ed individual,” Matt said. “I’m capable of making tough decisions and processing massive amounts of information. I actually don’t recognize myself at times.

“Jim was already mature in the area of leadership before he left home, but doing for others fi rst – and for your fel-low man – has developed in his years at Annapolis,” Ruth Gieseman said. “We taught him about God and service and took him to church regularly. But I already saw a lot of what I’m seeing in him as a leader.”

“I don’t know if I’ll stay an offi cer until retirement,” Jim said, “but as long as I’m having fun and am able to do my job effi ciently and the Navy is treating me well, I’ll stay. Twenty years is retirement; you have to make certain ranks to move up.

“I’ve known Matt forever. We did Scouts all the way up and got our Eagles. We’ve done lots of things together over the years. A good, strong Christian background, Scouts, family support, and great Starkville Public Schools – and the blessings God has given me – all of that has made me who I am. Once you graduate from the military academies, you’re all part of one big family. It’s pretty awesome,” Jim said.

JULY 2013 | 19


Foodball and

Sweet TeaFoodball

and Sweet Tea

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Football issue. Deadline August 7th. Call 662-323-1642.

HOME AND GAREDENT O W N & G O W N

jjk

JULY 2013 | 21

with Amy TaylorDIY

Taylor, a Petal native and Starkville resident, is a Southern Mississippi graduate where she earned a Bach-elor degree in broadcast journalism and obtained a Master’s degree in Agricultural and Extension Educa-tion from Mississippi State Univer-sity. She is an avid do-it-yourself crafter, artist and has a passion for home design and projects.

Craft Paint – red, white, blueWhite Paint Pen15 Sticks/twigs from the yard – similar in length and straight as possibleTwine

Materials:

1. Paint seven twigs red and six twigs white, to represent the stripes of the fl ag. After they dry, line them up close together, horizontally.

2. Use the remaining two sticks as a base to tie the group of red & white sticks to. Using twine, tie the red & white sticks to the base sticks as shown in the picture. Finish off by painting the top left portion blue and adding 50 stars, using the white paint pen.

Instructions:Step 1

Step 2

This project is super easy and fun for kids! Use this as an opportunity to teach young people about the impor-tance of showing patriotism and being thankful for the great nation we live in!

Rustic Twig FlagRustic Twig Flag

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jlk

lk


Burlap fabric – one yard or moreCraft paint – red, white, blueStapler Plastic grocery bags

Materials:

1. Draw and cut out a star shape onto the burlap fabric (apx. 12 inches or larger).

2. Staple all around the edges of the star, leaving one end open. Fill the open end with plastic grocery bags.

3. Paint the star red, white or blue. Add your own design and hang on your, window, or even on low-hanging tree branches! This is a great accent that can be used as seasonal or year-round décor to show your patriotism!

Instructions:

Step 1

Step 2

Step 3

American Burlap StarAmerican Burlap Star

july 2013 | 23

Selling the Lifestyle of Integrity Integrity: honesty, incorruption, principle, purity.

B y L o r e n G amb r e l lP h o t o g r a p h y b y L i z z i e Sm i t h


july 2013 | 25

magine yourself walking through the cobblestone streets of Europe and coming upon a small shop with a garden lining one side and a wrap-around porch lining the other. You walk inside and everything is made of real materials. The leather furniture is all made out of real leather. The metal baby bed is unbelievably heavy because it is made of caste iron. The aroma as you walk through the front door is fresh and

natural. The people are warm and welcoming - like family. It is a refreshing feeling. One of honesty and openness.

...Welcome to Sprout. If you take that scenario I just gave you and put it in

downtown Starkville, Sprout is what you get. The owners Rick and Rhonda Underwood have shaped their store in a way that it reflects a more natural and “green” way of living.

Sprout is located in the same building an old flowers shop was on the corner of Lampkin and South Mongomery in downtown Starkville. About one and a half years back when Rick and Rhonda bought the place, the floor was miss-ing planks, and the building was quite run down and out of date. It was not until after they transformed it that Sprout became a unique and rare store that would eventually catch people’s eye as they crossed into downtown Starkville. No longer as a place for sore eyes, but of incorruption and beauty.

I

...Rick laid all the brick work out front

to give the place a more European and country-like feel. He fi nished the old fl ooring with nice wooden planks, and continued the wooden, natural feel into its structure. You will not fi nd a sheet of drywall in this place. All the lighting is LED; therefore, to light the entire store takes the amount of energy of only about four normal light bulbs. Plus, the lights never get hot. He later on built an addi-tional building in the back of the store to take in and be able to display more prod-uct. Rick also prepared the planting boxes for the garden cite that Gaining Ground, Mississippi Foodscapes and Mississippi Modern Homestead recently planted an edible garden that now lines the front, left side of the store.

Why plant a garden outside? Do they sell plants? No.

“The garden represents the store as a whole,” Rick said.

See, Sprout is not your usual downtown shop. It pertains to a different lifestyle. An organic lifestyle. One of principle.

...The designer that works with the Un-

derwoods, Sanina Fuentes, has not only helped Sprout with their design, but has also worked with many customers in de-signing their homes. She guides them into this same type of lifestyle. It is not just stuff occupying space. Her designs set up a room displaying openness and purity.

“I want my designs to show the integ-rity of someone’s life,” Fuentes said.

...Sprout and its owners want to be an

example to the community of Starkville. The integrity of living a lifestyle trying to better the environment around us is one of their main goals. The garden repre-sents the lifestyle behind the store - not the product it sells. Next time you want to experience an European feel in the heart of Starkville just look to Spourt for furniture, accessories, baby clothes, light-ing, etc. fl owers.


. Shop Local . . Shop Starkville .

JULY 2013 | 27


Peace and

Tranquility

Peace and

TranquilityB y J o e L e e

P h o t o g r a p h y b y L a u r a D a n i e l s

july 2013 | 29

V isitors from all over the country stop in and enjoy the peace and tranquility of the Sam D. Hamilton Noxubee National Wildlife Refuge, which sits on 48,000 acres in east central Mississippi and serves as a resting and feeding area for migratory birds and resident wildlife. Many local folks have never set foot on the grounds, however, and some, despite living nearby, may know very little about what the Refuge has to offer.

“It’s amazing what’s going on,” said Flor-ence Box of Starkville. “I grew up right next to it and thought of it as just a place to hunt and fish.” She and her husband, Larry, are charter members of the Friends of the Noxu-bee Refuge, a volunteer organization of over 100 members that promotes Refuge activities while working to help preserve its natural and historical resources. Larry is a past president, while Florence remains on the Board of Directors.

Renamed in early 2012 to honor Sam Hamilton, the former Mississippi Fish and Wildlife Service Director, the Refuge is also a very popular spot for school field trips as well as a great place for family-style fun, entertain-ment, and learning.

30 | TOWNANDGOWNMAGAZINE.COM30 | TOWNANDGOWNMAGAZINE.COM

“We were part of the group – back when Jim Tisdale was the Refuge manager – that was involved in the planning meetings to start the Friends back in 2003,” Larry Box said. “The Refuge is a wonderful resource for folks who enjoy nature and the out-doors.”

Refuge Day, which is always in October, is nature-focused and provides volunteer opportuni-ties for Friends members. Other events include the wildly popular Family Canoe Day (held several times a year), a youth fi shing rodeo, establishment and maintenance of the native plant garden, an Oral History Project, and a photography contest.

Jim Taylor is the current Friends presi-dent and said that for many of the volun-teers, the most enjoyment comes from being able to help young people learn about nature.

“Although we have a large number of activities going on, most of the work is done by a small group of no more than several dozen people,” Taylor said. “And being an unpaid volun-teer means they usually spend time away from their jobs to accomplish what needs to be done at the Refuge. “

A common visitor to the Noxubee area but few other places in Missis-sippi, the Wood Stork is considered a threatened species in the eastern United States and is being considered for listing in Mississippi. During the summer months, the Sam D. Hamilton Noxubee National Wildlife Refuge provides feeding and roosting habitats for these migratory birds. They can be seen around Bluff Lake beginning in July.

Wood StorkWood

StorkP h o t o b y J ame s a n d J o y c e Ma r t i n

JULY 2013 | 31

“We are always looking for new mem-bers, and you don’t have to be a member in order to volunteer out at the Refuge.” Taylor said. “We have received a lot of help the past few years from MSU student volunteers who come from a wide variety of majors, and the Starkville Multicultural Li-ons Club has been assisting us a lot lately.”

It’s hardly all work and no play for the volunteers, though. The Refuge recently allowed the Friends to watch employees put color-coded bands on the legs of red-cockaded woodpecker chicks. The banding allows the Refuge staff to easily identify the chicks, which live in the cavities of old pine trees on the property and are on an endan-gered species list.

“We had a behind-the-scenes tour where we learned a lot about the history of the Refuge and toured the work facilities and areas that are normally closed to the pub-lic,” Taylor said. “There are more of these ‘members only’ events coming up in the future.”

Friends member Margaret McMullen, an amateur photographer, has found that the tremendous amount of wildlife at the Refuge makes for spectacular photos.

“It is an absolutely beautiful place in any season of the year,” McMullen said. “I love the sunny warm days when you often see gators lying in the sun on cypress logs in Bluff Lake. And above you might see an American eagle fl ying over. There are seven of them often sighted on the Refuge. The egrets over at the Rockery are amazing in the spring when they are building nests in the cypress trees. It is just a beautiful environment to stroll the trail and enjoy the wildlife.”

Dr. Steve Reagan is the current Refuge manager and brings a wealth of experience to the position, having spent over a decade with the Mandalay National Wildlife Refuge (in Houma, La.) and the recently-created Bayou Teche National Wildlife Refuge in St. Mary Parish in southeast Louisiana. He has also worked for the U.S. Forest Service and the U.S. Park Service.


“The Family Canoe Day began as one of the Friends’ ‘Saturdays on the Refuge’ events designed to connect families with wildlife and the outdoors,” Reagan said. “It’s held peri-odically throughout the spring, summer and fall. More than 100 people participated in May.

“The canoes and kayaks are available with all the necessary equipment, including life jackets and paddles. The Refuge and the Friends provide this popular activity free to all who attend. There’s no lifeguard on duty; the participants canoe through the 900-acre Bluff Lake.”

Frances Box, a former Starkville High School librarian, put her organizational skills to use and created the Noxubee Nature Store, a gift shop that’s open weekdays during regular Refuge Visitor Center hours.

“It has books, stuffed animals, toys, ID guides for birds, flowers and trees, children’s books related to nature, and more,” Box said. “A man named Bob Fye made handcrafted toys for children and donated to our stock for years. We have t-shirts available with the new logo of the Refuge on the front and the red-cockaded woodpecker on the back, and medal-lions and caps are coming.”

The Friends of the Noxubee Refuge meet quarterly in the Tisdale Auditorium at the Visitor Center, which is open seven days a week and located at 2970 Bluff Lake Road in Brooks-ville, Miss. Visit the Friends online at www.friends-of-noxu-bee-refuge.org for information about dues, meetings, events and volunteer opportunities, or call 662-323-5548.

Russell HamiltonRussell has been the Nursery Manager for Oktibbeha County Coop for 17 years since graduat-ing from Mississippi State University with a major in horticulture.

Email: [email protected]

Pruning Your BlueberriesPruning Your

BlueberriesB y R u s s e l l H am i l t o n

P h o t o g r a p h y b y D i v i a n C o n n e r

JULY 2013 | 33

hat if I told you one of the world’s “Super Foods” could be grown in your own backyard? These little blue wonders pack a serious punch when it comes to health benefi ts and nutri-tion. Blueberries are the fruit

of a shrub that belongs to the Ericaceae family. They are also native to our part of the world. There are three major groups of blueberries: Highbush, Lowbush, and Rabbiteye. Highbush varieties are the most common commercially grown types. Lowbush varieties refer mostly to wild blueberries. Lowbush varieties generally are not planted commercially or genetically manipulated. Rabbiteye blueberries are a southern type produced mainly in the Carolinas to the Gulf Coast states. This group also tolerates our clay soils better than the others. There are several different varieties of Rabbiteye blueberries such as: Climax, Tifblue, Premier, and Brightwell.

What makes them a “Super Food”? Scientists are doing more research and discover-

ing more benefi ts from eating blueberries every year. Blueberries contain vitamins such as C and K. They also contain fi ber and manganese. Antioxi-dants are what their biggest claim to fame is when it comes to health benefi ts. By eating blueberries you can protect your nervous system, protect your cardiovascular system, repair muscles faster, regu-late your blood sugar (for diabetic patients), protect your eyes and on top of all that it helps prevent cancers such as breast cancer and colon cancer. It is easy to see why blueberries are considered a “Super Food” everyone should consider adding to their diet.

Ok, how do I grow my own?Blueberries are not diffi cult to grow. It only takes

a few mature plants to produce enough blueber-ries for your whole family. And by growing them yourself you can know exactly what (if anything) they have been treated with. Blueberries do like a low pH (around 5.5). You should have your soil tested to see what exactly you need to do to get your soil down the right pH. A good way to ensure the pH stays low is to fertilize them with an acidic forming fertilizer such as an azalea food. Just make sure that it doesn’t have any insecticide mixed with it. Just like most other shrubs, blueberries need to be fertilized around 2-3 times per year and pruned annually. Blueberries grow in full sun. They make

excellent deciduous shrubs if you want to work them into your landscape plan. Plant them like you would any other shrub and keep in mind that they like a soil that is moist, well drained, and high in organic matter.

It’s July, Why are we talking about blueberries now?

Rabbiteye blueberries are what I would suggest for growing in our area. They ripen from about the 2nd half of May through the month of June. So by now harvesting should be just about completed for the season. It’s important to note that now is the time to apply that 2nd application of fertilizer. Pro-ducing berries really drains the plant so by fertilizing now you help to replenish what was spent. This will keep your blueberries growing strong. Also now is the time to prune your blueberries for the upcom-ing year.

It is important to keep your blueberries growing in a proper shape to ensure you get uniform fruit production. If you let a blueberry plant just grow all the fruit would be produced in the very top of the bush and hard to reach. More details for exactly how and when to prune your blueberries can be found at www.msucares.com or you can email me at [email protected] and I will get it to you.

The other thing you need to do now that you have harvested all your blueberries is to store them. It is unique to note that freezing blueberries can be done without damaging their antioxidant proper-ties. Store your fresh blueberries without washing them into a sealable container and place them in the fridge. Only wash them as you are going to eat them. Be sure to pick out any damaged or moldy blueberries before storing them. If you want to freeze them the absolute best way is as follows. First wash the blueberries and pick out any damaged or molded berries. Second drain the water from the blueberries. Third lay them out individually (not touching) on a cookie sheet and freeze them. Once the blueberries are frozen you can then place them in a freezer bag together to save space. Follow-ing that method will ensure you have the very best blueberries you can have when you take them out to enjoy them later.

I challenge you to add this “Super Food” to your garden. Kids love to eat blueberries too. Get them involved in the project. Of all the fruits blueberries are one of the easiest to grow. Have fun and you are sure to succeed.


W

JULY 2013 | 35

hile many high school students spend their spring break at the beach or sleeping past noon, oth-ers choose to spend that week in service to others. For the past 21 years, a group of high school se-

nior girls from Notre Dame Prep in Baltimore, Md. have traveled to Starkville to work with Habitat for Humanity.

This March, 17 girls and fi ve chaperones from Notre Dame participated in the school’s annual “Mississippi Service Trip,” a highly coveted service project. Approxi-mately 100 girls apply at the beginning of the school year and are selected based on an application essay and previ-ous volunteer experience. The group also raises money throughout the school year to fund the trip.

The girls work on the houses during the day and break for lunch and a devotional. In the evenings, local churches host a meal for the group. After dinner, they return to Camp Seminole, a Boy Scout camp located near Starkville.

The Notre Dame girls have continued this tradition so long because of their positive experiences and close rela-tionships with the Starkville Habitat staff.

WDame participated in the school’s annual “Mississippi Service Trip,” a highly coveted service project. Approxi-mately 100 girls apply at the beginning of the school year and are selected based on an application essay and previ-ous volunteer experience. The group also raises money

The girls work on the houses during the day and break for lunch and a devotional. In the evenings, local churches host a meal for the group. After dinner, they return to Camp Seminole, a Boy Scout camp located near Starkville.

The Notre Dame girls have continued this tradition so long because of their positive experiences and close rela-

Breaking the poverty cycle one family at a time

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


Dr. Freddie Rasberry, who recently retired from his volunteer position as Executive Direc-tor, said, “Monday, they’re kind of stand-offish because they don’t know what’s going to happen down in Mississippi, but by about Wednesday, it’s all fun and games because they realize we’re great people.”

Erin, a Notre Dame senior, said she had never been this far south. She enjoyed “being involved with the different churches because the people in the South are so different from people in the North. Southern Hospitality is not a myth; it’s real, and we love it,” she said.

Another student, Grace, has worked with children in previous service projects, but this was her first time doing hands-on construction work. She said that even though service hours are a requirement at Notre Dame, working on the Habitat house did not feel like a require-ment. She added, “Working with the family makes it more real.”

It is the families who have inspired Rasberry to carry out what he calls his “ministry” for a 20-year tenure.

“Research shows that a stable home will impact the children: they want to go to school, they stay off drugs, teen pregnancy is reduced, all those stable things impact them. Then they want to get jobs and their own home,” he said.

While there is abundant evidence that poverty begets poverty, the reverse is also true. It is Habitat’s mission to break the poverty cycle one family at a time.

Rasberry emphasized the need for the Habitat program in Oktibbeha County, which is the 18th most pov-erty-stricken county in Mississippi.

“We estimate there are over 3,000 families in this county alone who need better housing,” he said.

Qualifying partner families earn less than 50% of the median income in the county. However, Rasberry said, “The decision is based on not who needs the house the most but who would benefi t the most from the house and step up a level.”

To aid in this process, the Starkville Habitat affi liate requires the fami-lies to take three life skills courses at Emerson Family School, such as fi nancial planning and nutrition. They must also contribute 300 sweat equity hours, working on their house or another family’s.

While out-of-state volunteers like the Notre Dame group provide much needed assistance, local volunteers also play a critical role in Habitat’s growth and increasing presence over the years. Three years ago, the newly formed Maroon Edition program at Mississippi State University partnered with Habitat, and this relationship has strengthened the ties between the town and the university.

JULY 2013 | 37

Christopher Petty, son of home owner.


“It just happened that the John Grisham book, A Paint House, was the first common reading book,” Rasberry said. “So then it became the Painted Habitat House. It was the first one we did. Now we’ve done four. Dr. Keenum comes and drives the first nail; then he comes at the end of the building and pres-ents the home Bible.”

Others on campus are using their resources and skills to con-tribute to the cause.

Office manager Peggy Branch, said, “Kappa Sigma donates $20,000 to Habitat during their charity bowl.”

Dr. Alexis Gregory of the MSU School of Architecture also began a Habitat Prototype House class this year. Gregory’s students meet with the partner family and design the house to meet their specific needs.

Breaking the poverty cycle is certainly a monumental chal-lenge. But the Starkville Area Habitat for Humanity and its nu-merous local and distant volunteers bring this area a little closer to reaching that goal with each house that goes up. Because a community can thrive only as much as its families do.

On his two decades of service at Habitat, Rasberry said, “I wanted to pay back. We’ve all been blessed so much, and the satisfaction of helping other people is blessing enough. I had a great career at Mississippi State, and I wanted to do something special. I feel a great sense of satisfaction.”

Home owners: Demetra, Aiyana and Christopher Petty.

JULY2013 | 39

Fourth of July Cool ‘n’ Sweet

B y L o r i e R o a c h

Strawberries ‘n’ Coconut CREAM POPSThese easy, two-ingredient pops are the perfect treat to serve poolside for your Fourth of July gathering. Are your kids run-ning through the sprinklers? No problem with these hand held pops, they travel with your kids!

1 (15-ounce) can cream of coconut3 heaping cups frozen whole strawberries

Place the coconut cream in a blender, then add one cup straw-berries. Process until smooth, then add remaining strawberries and process again until smooth. Place small, disposable plastic cups on a baking tray and pour the mixture into each one, fi lling 3/4 full. Place a wooden popsicle stick in the center of each. (Mixture will be thick enough so that stick stands straight up.) Freeze until fi rm, at least four hours. Can also use popsicle molds.


JULY 2013 | 41

Salted CaramelCoconut-Oat Bars

What is better than a salty-sweet combination? These bars travel well in a picnic basket and are a real crowd pleaser.

1 1/2 cups butter, softened2 cups sugar1 tsp. vanilla3 cups fl our1 cup quick oats1 cup sweetened, fl aked coconut1 (11-ounce) bag caramel melting bits 1/4 cup heavy cream2 Tbsp. butter1 tsp. fl eur de sel or coarse sea salt

Preheat oven to 325 degrees. Line a 13 x 9 inch baking pan with parchment paper, then spray with nonstick cooking spray. Beat together 1 1/2 cups butter, the sugar, and the vanilla until mixed. Mix in fl our until a soft, crumbly dough forms. Stir in the oats and coconut. Set 2 1/2 cups of the crumbly dough aside and press the remaining dough into the pan. Bake for 15 minutes. When base comes out of oven, place the caramel bits, heavy cream, and 2 tablespoons butter in a medium heavy saucepan and heat over low heat until melted, stirring of-ten. Stir in the salt. Immediately drizzle evenly over crust. Crumble remaining dough evenly over top. Return to the oven and bake until fi lling is bubbly and the topping is fi rm and light golden brown, about 25 - 30 minutes. Do not over bake. Let cool completely before transferring to a cutting board and cutting into squares.

Do you need a festive dessert to impress your guests, but don’t want to slave away for hours? This gorgeous pie utilizes a store bought pie crust and fresh summer berries. Cut-ting star shapes out of pie crust adds to the beautiful presentation, but couldn’t be easier. b


JULY 2013 | 43

2 cups fresh blueberries2 cups fresh strawberries, hulled and chopped3/4 cup sugar1/4 cup cornstarchThe zest of one medium orange2 Tbsp. butter1 egg1 Tbsp. water1 unbaked pie crust plus enough pie crust scraps to make decorative cutouts for top

Preheat oven to 400 degrees. Stir together the blue-berries, strawberries, sugar, cornstarch, and orange zest in a large bowl. Pour into an unbaked 9-inch pie crust. Cut butter into small pieces and dot the top of the fruit. Roll out the remaining pie crust scraps and cut shapes using star-shaped cookie cut-ters dipped in fl our. Place the shapes on top of the pie in a decorative pattern. Beat together the egg and water. Lightly brush the mixture onto the pie crust shapes and around the perimeter of the crust. Place the pie on a baking sheet and bake for 50-55 minutes or until bubbly and golden brown. Let cool on wire rack completely before cutting.

Star SpangledBerry Pie


Chocolate CoveredStrawberry Yogurt PopsiCles

Divian ConnerConner is a mother of four, a native of Starkville, Miss. and a Mississippi State University alumni. She enjoys cooking, photography and being with family. She is always willing to try something new and different. Visit her blog www.divianconner.blogspot.com for more recipes.

Chocolate Magic ShellStrawberry yogurtFresh chopped strawberriesPopside mold and stick

Mix yogurt and chopped strawberries and place into mold. Place in freezer until frozen. Take popsicles out of mold and pour Magic Shell into a small bowl and dip the popsicles into it. Allow to harden and dip once more.

JULY 2013 | 45


Perfect The Party Perfect The Party

Christina Lucas

Christina Lucas, Louisiana native and Starkville resi-

dent, has degrees from LSU (B.S.) and The University of Memphis (M.S. - Leadership

and Policy Studies). She enjoys cooking and creating simple, easy to follow recipes. She is also a yoga enthusiast, artist,

and has a passion for keeping life simple and enjoyable. You can follow her on Pinterest at

www.pinterest.com/christinalucas/.

july 2013 | 47

tRound CakestSquare Cakes

Cake Serving Guide

Wedding Cake/Party Cake Wedding Cake/Party Cake

18/9

32/16

50/25

72/36

98/48

128/64

10/8

28/14

42/21

56/28

82/41

100/50

Pieces: (1” x 2”) / (2” x 2”) Pieces: (1” x 2”) / (2” x 2”)Cake Size

6”

8”

10”

12”

14”

16”


t

tFood Serving at a PartySandwiches/Main Dishes

Servings Guest1.5 1

Side Dishes Cups Guest1.5 1Fruit and Veggies

LargePlatters

Guests2 25Appetizers (Before a Meal)

Pieces Guest6 1Appetizers (No Main Course)

Pieces Guest12 1

Drinks

Leomonade, orPunch

Gallons Guests4 25

july 2013 | 49

tAlocholicDrinks

Leomonade, orPunch

Gallons Guests2 25Alcoholic Drinks

Per Hour

Guest1.5 1

tDesserts

Cupcakes Cupcakes Guest1.5 1Cookies (Medium Size) Cookies Guest3 1Candy Cups Guest.5 1

Ice Cream Cup Guest1 1

aa a

aaa a

a

a a

aa a

aa

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aHow to Have the Perfect Faux GlowHow to Have the Perfect Faux Glow

Merle Norman: Bronzing Foam, $25

Salon 28: Fake Bake Flawless with Mit, $20

L.A. Green: Love & Toast Organic Body Lotion $12.99

R. Tabb & Co: Fiesta Body Lotion $11


B y C h r i s t i n e T i b b e t tP h o t o g r a p h y b y L o r e n G amb r e l l

Prepare your skin:

hen summer rolls around every year, sandy beaches, balmy air, barbecues, and lounging poolside fl aunt-ing tan skin and pink toenails comes to mind. Hav-ing a bronze glow will make you look healthier and feel more confi dent, especially when high Missis-

sippi temps have us bearing more skin in our summer clothes! UVA and UVB rays can cause early signs of aging, sun spots, and

the deadliest form of cancer, Melanoma. It is so important to pro-tect your skin from disease and signs of early aging! Luckily, there are ways to achieve a perfect, golden tint in the comfort of your own bathroom without the harmful effects of the sun.

W

Shave 24 hours prior to application so the product doesn’t sink into the pores, causing a dotty appearanceExfoliate with a dry body brush before you shower.

In the shower, apply a salt or sugar scrub using circular motions, paying special attention to dry areas. Try Farm-house Fresh Whipped Honey Salt Scrub, $26 from Purple Elephant.

After showering, towel off thoroughly and apply a light moisturizer to ankles, knees, elbows and hands. Try Fiesta Body Lotion from R. Tabb & Co.

Tips:Use a handheld mirror to make sure you have

covered areas you can’t see, like your back.Apply the product in a cool, dry area to keep sweat and moisture from running and causing streaks.

Keeping your skin moisturized will make the tan last longer and ensure that when the tan does wear off, it will come off all at once, not in patches. Try Love & Toast Organic Body Lotion from L.A. Green.

Always wear an SPF of at least 30 if you’ll be going outside. Having a faux glow does not protect your skin from the sun’s rays.

Try Australian Gold Sheer Cover-age Continuous Spray SPF 50 With Kona Coffee Bronzers. It is the perfect mix of bronzing power and sun protection!

Application:Stand on a towel in your bathroom, so you don’t

risk turning your bathroom surfaces orange.Start at your feet and work your way up, applying

the product to the entire surface of your body, using sweeping, circular motions.

Do your larger surface areas fi rst and then spread what’s left over onto your knees, elbows, and ankles.Wash your hands thoroughly with soap and water, so you don’t risk tell-tale orange palms.

Use a cotton ball to blend the product from the up-per wrist area down onto the tops of your hands and fi ngers.

Choosing your product:There are so many options when it comes to achieving a

faux glow! Tinted mousses, sprays, and gels are my favorite fool-proof formulas.

Merle Norman Bronzing Foam: Get amazing results in just a few hours. Its tinted, easy-to-blend formula shows where it’s been applied to help prevent uneven applica-tion. The smell is quite pleasant, and it dries quickly so you can get dressed in just a few minutes!

Flawless from Fake Bake: Apply this spray formula with the included mitt, so you don’t have to worry about orange palms. The solution is tinted, making for a fl awless application. It isn’t sticky, and the smell is tropical!

Lancome Flash Bronzer: Tinted gel with a subtle shimmer smooths on an even, natural-looking tan in just 30 minutes. This formula contains a potent dose of vitamin E, which helps keep free radicals from doing future damage to your skin, and the shimmer evens out the look of scars, age spots and stretch marks.

Christine Tibbett, Starkville resident, is an MSU gradu-ate with a Bachelors degree in Apparel, Textiles, and Merchandising. She studied makeup artistry at the At-lanta Makeup Academy, and she is a licensed Esthetician (skin care specialist). Tibbett also owns Christine’s Cou-ture, and in her spare time, she loves spending time outdoors, exercising, and has a passion for helping others look and feel their best.

JULY 2013 | 51

No More excuses


B y C l a i r e Ta d l o c kP h o t o g r a p h y b y R u t h B r o w n

july 2013 | 53

rossfit. This type of exercise seems as though it appeared out of thin air. It is a fitness program that has sparked interest in many gyms across the country in the past five years. So what is Crossfit? It is defined as "constantly

varied functional movements performed at relatively high intensity." In simpler terms, it is a workout that consists of general exercise functions repeatedly performed in a small amount of time.

Crossfit is based off of many different types of fitness programs. Gymnastics and powerlifting are two of the main forms of exercises that Crossfit is modeled after. For ex-ample, in a Crossfit routine the objective may be to perform three reps of 15 handstand pushups, a gymnastics move-ment; 20 bench presses, a powerlifting movement; and 50 pullups. This workout may only take 30 minutes but the movements are highly intense. After performing this list of exercises, anyone would be able to say they have worked hard.

Starkville has recently been introduced to Crossfit after Thomas Tyson opened his gym, Starkville Crossfit in Febru-ary of this year. Tyson says that "Crossfit is about being ready for anything”, and that is exactly what he will throw at you when you walk into his gym – any type of exercise possible.

When you walk into Starkville Crossfit, you may be amazed at all the empty space. When thinking of most gyms, you may think of different machines and contraptions that are used to help enhance your fitness experience, but in a Crossfit gym you do not use any fitness machines. Instead, this gym has ropes hanging from the ceiling, pullup bars, weights and bars lying on the floor, and whiteboards full of written workouts for the week. At Starkville Crossfit, the members use their body, general weights, and common ob-jects to workout. This is what is so interesting about Cross-fit; it incorporates everyday objects into a fitness routine.

Thomas Tyson, the owner/operator of Starkville Crossfit began exercising the same as many people do by playing sports growing up. Growing up in Tampa, Fla. he played football and baseball in high school, but says he was always

CThomas Tyson, owner of Starkville Crossfit.

Starkville


WOD (Workout

of the Day)

1 Mile Run100 Pullups200 Pushups

300 Alternating Squats

1 Mile Run

most interested in the fi tness aspect of the sports, and as an athlete growing up he became a very competitive person. Crossfi t, Tyson says, allowed him to continue being competitive long after his high school athletic days were over.

After college, Tyson trained as a triathlete and competed in different events when he stumbled upon Crossfi t on the internet. He then began training himself in his garage using the workouts offered on Crossfi t.com. Tyson com-peted in a few Crossfi t competitions and fell in love with the new sport/exer-cise. He said that he assumed someone would eventually open a Crossfi t gym in Starkville and when they did not he decided to "take a chance" and open his own gym. Now the gym, after only 5 months of operation, has about 50 members and is continuously growing.

Brian and Whitney David and their son Gracen.

Crossfit

JULY 2013 | 55

Tyson is not only interested in his personal gain but has vested interest in the members of his gym. He not only knows all of his members by name, but he also keeps up with each individual's improve-ments on the whiteboards in the gym. After a mem-ber hits a "benchmark", Tyson records it on the boards. He also encourages the member to stand in front of the entire gym and ring the gym's cowbell loud and proud to show off his or her improvement.

Whitney David, a member of Starkville Crossfi t, explains the atmosphere in the gym "like a family". She says, "everybody helps each other, we encourage each other. It's like the funniest thing ever." David recently had a baby boy, Gracen, in November and since she started Crossfi t in March with her hus-band she has lost 25 pounds. David played softball in college, but says now after doing Crossfi t that she is in the best shape of her life.

David also loves the convenience of Crossfi t; she says it only takes an hour out of her day to workout doing Starkville Crossfi t. David also brought her toddler along with her while she worked out, and he sat in his baby walker and entertained himself with the ropes hanging from the ceiling as she worked out. Her husband, Brian, joined later to get his daily Crossfi t exercise in also. David says that Tyson works so well with new members; she says that anyone can come in with little to no experience working out, and Tyson will teach him or her the technique and make he or she feel right at home.

Tyson says, "If you put your work in, you will see crazy improvements!"

Starkville Crossfi t's operating hours are Monday-Saturday. If interested, contact www.starkvillecross-fi t.com or 662.268.8012.

Junior Auxiliary

of Starkville

Junior Auxiliary

of Starkville


On the fi rst Saturday of May, thousands gath-ered at Churchill Downs in Louisville, Kentucky to witness the fastest and most exciting two minutes in sports – The Kentucky Derby, known also as the “Run for the Roses.” The three-year-old thoroughbred winner of this race progresses to the 2nd leg (the Preakness Stakes) of the US Triple Crown, in hopes of progressing to and win-ning the 3rd leg (the Belmont Stakes).

B y R i c h e l l e P u t n amP h o t o g r a p h y b y A s h l e y C o v i n

july 2013 | 57

To most, the Kentucky Derby, of course, is all about the race. To the Junior Auxiliary (JA) of Starkville, it’s all about the children of Oktibbeha County and those who have made serving the children possible.

The 3nd Annual Kentucky Derby Party, sponsored by the Starkville JAs, was held at the Stables in Starkville, “dressed to the nines” in large stylish hats and fashionable summer attire, watched the Kentucky Derby on a huge screen while also enjoying an aution of local products.

“We created the Kentucky Derby three years ago to serve as a way to honor our sponsors, recognize them, and thank them for their continued support,” said Jamie El-liott, Junior Auxiliary president and four year JA veteran. “We believed that this fundraising event was a perfect opportunity to do so.” The event also honored new JA members and served as a platform to educate guests on the JA mission.

Ashley Covin, financial chair on the JA Executive Board and the Crown Club Chair, explained that every JA member is responsible in the planning and hosting of the Kentucky Derby Party. “There was a silent auction, a fun photo booth, and live music,” said Covin.

According to Elliott, this year, through tickets sales and the silent auction, the JAs raised $11,000 just from the Kentucky Derby fundraiser, “which will be poured back into the Starkville community.”

The Junior Auxiliary of Starkville received its active status on May 5, 1960 and is one of 102 Chapters of the National Association of Junior Auxiliaries in seven south-eastern states. The Starkville Chapter strives to improve the lives of local children through a variety of service proj-ects and community activities. Its mission: “Care Today – Character Tomorrow"

“My role,” said Elliott, “is to oversee our chapter to en-sure that we are doing everything we can for the children of Oktibbeha County,” including the fulfillment of Auxil-iary service projects in the same area. Elliott’s top priority is to support chapter members and encourage their ideas, their dedication, and their passion for the welfare of the children. “We are a very close group of women. We work together for the same mission, and we work hard.”

Each Auxiliary volunteer must complete a minimum of 60 hours a year toward the organization’s goals, but most women give so much more of their time and efforts, said Elliott. “While we work together, we do become close. We learn to respect one another, respect ideas, and together learn how to execute ideas to be successful in our com-munity.”

What greatly impacts Covin as a JA member is teaming with these outstanding idea-makers and seeing the differ-ence the organization makes in the community. “I’ve never met more influential women; women who are innovative

Caroline Hearnsberg Margaret Cook

The Starkville Junior Auxiliary was recently awarded the Martha Wise Award for their Reading Railroad project by the National Association of Juior Auxiliary Inc.

thinkers, amazing mothers and wives,” said Covin. “They believe in this town’s possibilities, and they identify areas in need.”

When those needs present themselves, she added, “we put our game faces on, come up with a plan, and we execute it.”

“Communities can't survive without volunteers,” said Elliott, “and every volunteer organization in Starkville is crucial.” Each has its own identity, but all are focused on one main goal; to better Oktibbeha County. “Junior Auxil-iary just happens to focus its attention on the welfare of our children.”

“Still,” said Jamie, “the Starkville JA could not survive without the continuous generosity of its sponsors.” Without their donations, the Auxiliary’s 11 service projects would not survive. “We have always believed that it is important to honor them,” said Elliott, “and allow our community to know how we are able to do what we do.”

JA implements many projects in the Starkville area, in-cluding Girl Talk and Reading Railroad.

“Our Provisional Project (New members serve the first year as a Provisional) was The Reading Railroad and it holds a place near and dear to my heart,” said Covin. “I felt a bond was formed during the planning among my classmates that year.” Their hard work produced a successful evening of educating parents on the importance of reading with your children. This JA project is now a yearly event at Sudduth Elementary School and recently won the Marth Wise award for this project from the Nation JA Association.

Jamie chaired Girl Talk, which services 6th grade girls at East Oktibbeha Elementary School. “Our project focused on personal hygiene, character education, health and nutrition, and manners,” said Jamie. “We were able to bring in Zumba instructors, take the girls to the Central Station Grill, and talk with them about hygiene questions.” A vital element of this project was fostering good character skills in the grow-ing girls. Intrigued by the information and thrilled by the presence of JA volunteers, the girls were like sponges,” said Elliott.

Though the Kentucky Derby is over, summer is here, and school is out, the Starkville JAs remain busy brainstorming new ideas and finding ways to make them happen.

“We have gotten the ball rolling for our new year,” said Elliott. “My entire board is headed to our National confer-ence in Memphis, Tenn. We are planning our 2nd annual Chilifest fundraiser for the fall.” The Chilifest, said Jamie,

is going to be bigger and better than last year. “It is a family event and we hope to see all of Starkville there!”

Organizations like JA make communities stronger, so by supporting the Starkville Junior Auxiliary, everyone becomes a winner, especially the children. “There is always someone in need,” said Covin, “so there will always be an area in which help is needed. Our faith drives us to always be pres-ent when those opportunities present themselves.”

Anyone interested in Junior Auxiliary of Starkville or in-terested in becoming a member, may contact Jamie through the Starkville Junior Auxiliary website: www.starkvilleja.org.


Starkville Junior Auxiliary Execu-tive members and regular members. Ashley Covin Finance, Karen Templeton Publicity, Mandee Lewis Education, Kerri Wardlaw Out-going President, Jamie Elliott President, Lydia Edwards, Jackie Mullins, Mamie Kosko First Vice President and Michelle Lefleur

It’s a Southern ThingB y L i z z i e Sm i t hP h o t o g r a p h y b y D i v i a n C o n n e r

Sweet Tea Vodka3 oz. Sweet Tea Vodka 3 oz. Lemonade 1 Lemon wedge for garnish

Pour sweet tea vodka and lemonade in a glass and stir. Adding ice cubes when necessary. Add garnish.*I like to keep the vodka and the lemonade chilled before beginning so the drink isn’t di-luted with countless ice cubes. If you also have time, try making lemonade ice cubes and then just adding lemonade and Sweet Tea Vodka to your drink to your own liking.

Summer in Mississippi is known for those hot days and warm nights. It’s also known for relaxing on the porch, chatting with friends, taking the kids to the pool and just enjoying the outdoors. This July, why not add to the spice of life by having a couple of cool, refreshing drinks strictly for adults. Whether it is something light and easy like a good a Bourbon Slush for guys, or great drinks for parties or small get-togethers like Sweet Tea Vodka or a classic Mint Julep; these beverages will be sure to help you connect to your Southern roots in more way than one.

JULY 2013 | 59

Mint JulepMint leaves 2 Tbsp. Mint Syrup (see recipe below)Crushed ice2 Tbsp. water2 oz. good-quality Kentucky bourbonFresh mint sprig

Prep mint syrup. Crush or muddle a few mint leaves in the bottom of an 8-ounce cup (using the back of a spoon to crush mint leaves) until mixture forms a paste. Then fill the cup half full with crushed or shaved ice. Add prepared Mint syrup, water, and bourbon. Garnish with mint sprig.

Mint Syrup: 1 cup granulated sugar 1 cup water 1 bunch fresh mint sprigs

In a medium saucepan, combine sugar and water. Boil for 5 minutes, constantly stirring so the sugar does not burn. Remove from heat and set aside.

Summertime Bourbon Slush2 ¼ cups pineapple juice1 ½ cups ginger ale¾ cup BourbonSprite (or 7-Up)

Add the pineapple juice, ginger ale and Bourbon to a bowl. (You can use a tupperware bowl with a cover that can be subject to the cold) After stirring well, cover and freeze until firm. Break the frozen mixture into chunks and then scoop it into a tall glass, filling to one-third to one-half full. Add in Sprite and stir to make slushy.


B y L i z z i e Sm i t hP h o t o g r a p h y b y L o r e n G amb r e l l

Meet the Locals...Tim Turman

july 2013 | 61

Ding! You walk through the door of Stromboli’s, and you are welcomed by a waitress with dark, curly hair.

“Hello. Welcome to Stromboli’s. Are you dining in today?”

“Yes, I am.”“Okay. Take a seat anywhere you’d

like, and I’ll be with you in just a min-ute.”

“Thank you.”You take a seat at a two-person table

that is not sophisticated or up-class. There are only about 9 tables in the

entire restaurant, and they all are topped with vinyl and are surrounded with old, A-framed chairs. You can see the kitchen where they cook the food, and you can see through the doorway back to the re-strooms. It is small and while clean, not by any means fancy, restaurant.

...It was the November following nine-

eleven when Tim Turman decided to take on a small call-in and delivery pizza joint in downtown Starkville. The op-portunity was presented by a friend of his, and sent Turman into a business that

B y L o r e n G amb r e l l l P h o t o g r a p h y b y D i v i a n C o n n e r

he wasn’t quite ready for. Figuring out how to patch pizza dough, how to get the sauce just right, and how to get pizzas delivered across town while being the only one working was just the beginning. Turman would testify that getting Stromboli’s up and run-ning was definitely a challenge and an ongoing sacrifice he will never forget.

...“Are you ready to order?” the

young waitress asks.“Yes. I’d like the 10 inch pepperoni

pizza with a Sprite to drink please.”“Alrighty. I’ll get that in the oven

and that Sprite right out to you.”“Thank you.”As you look around the restaurant,

all you see are names with dates written on the walls with sharpies, crayons, markers, pencils, anything that could leave a mark. Old post-ers of retro bands are hanging on the walls along with neon clocks and old records. An Italian flag is tacked to one of the ceiling tiles. It is then that you think, “This place really is a hole in the wall.”

...When Turman graduated from

Mississippi State University with an Education degree, he had no idea he would use the essence of his degree to teach himself how to run Strom-boli’s.

“I had to put that Education degree to good use when I had to teach myself how to fix the holes in the pizza dough. Do you have any idea how long it took me to teach myself that you don’t have to start all over? You just patch it up with a little extra dough or pinch it back together,” Turman laughed.


In the beginning after Stromboli’s fi rst opened, Turman worked hard and worked alone. He prepped and made all the pizzas by hand, and delivered them across town leaving behind notes on the door stating “be back soon” and “away” messages on the voicemail.

His advertising technique was noth-ing like the advertising world is today. Turman started with signs on the street and wherever he could fi nd a place to stick a few fl yers. His pizzas started out at $5, and he made about 111 pizzas a day on average.

He has made his menu by the traditional trial and error technique. Turman learned how to tweak his recipes to make the entrees more sat-isfying to the customers. For example, one of the most popular menu items, Chicken Ranchero, was one of the fi rst homemade items he experimented with. It passed the customers’ taste-bud tests and to this day, remains on the menu.

“If it’s one thing you gotta have, it’s good food,” Turman said.

...She brings the hot, freshly baked

pizza out on a scalding, silver pizza pan with a clamp attached to it. The pan slides onto the table in front of you, and she places a Styrofoam plate with a plastic fork and knife and homemade Marianna sauce down beside it. After everything is situated, she asks, “Every-thing look okay?”

“Looks delicious!” “Okay, well make sure not to touch

that pan. It’s really hot, and the pizza just came out of the oven, so, be care-ful.”

“Okay. Thanks again.”After she turns to tend to other

customers, you pull a slice of the pizza onto your plate. The cheese strings everywhere as you relocate the slice of pizza. You quickly fi gure out that it is still blistering hot when you start to chew on your fi rst bite.

Just like the pizzas are hot and stringy, and the cookie-dough bites are chocolatey and sweet, the staff of Stromboli’s is all thrown into the baking oven together. It is a family run business, and with that being said, the employees that are not blood-related are just as much family as anybody else. They cook together. They wait tables together. They clean together.

“Business without my loyal employ-ees wouldn’t be what my business is today,” Turman said.

But considering a family all under one roof, whether it be Stromboli’s or their own home, Turman’s wife, Janet; daughter, Stella; and two sons, Taylor and Dash, all know what it is like to have Stromboli’s be a very engaged part of their lives.

Janet works outside of Stromboli’s, but the books sometimes need tending to which she is happy to do.

Stella, Turman’s daughter, has been working at Stromboli’s since she was 16 years old, and still continues to work at the family business waiting tables in her off time. She graduated from MSU with an Education degree, and now teaches third grade in the Starkville public school system.

“Some customers have known Stella forever, so when she got a full-time job as a teacher, they all asked for her part-time schedule at Stromboli’s. They know when she comes into work, and that’s the time they choose to come visit,” Turman said.

The service is not just run by a fam-ily at Stromboli’s. It treats it’s custom-ers in the same manor.

Taylor, Turman’s 16 years old son also works at the restaurant. He stuffs the silverware into their paper holders. He cleans tables, and surely, like any other 16 year old boy, has to sacrifi ce time with his buddies to put in work at Stromboli’s.

“Having a family run business calls for a lot of sacrifi ces. I think of things

like mowing the grass, cleaning up around the house, and other things that need to be done at home, but when Stromboli’s is open, it comes fi rst,” Turman said.

Then there is Dash, Turman’s youngest son.

“We were suppose to go fi shing today,” Turman said as Dash sat in the corner playing his games, “but things came up here, and well, here we are.”

The entire staff, family or adopted family, makes Stromboli’s the restau-rant it is. The atmosphere. The food. It would not be the same without everyone. Dad, mom, brothers, sister, cousins, friends. Everyone tries their best to come together and make for a successful day. It is kind of like a pizza. You take all the ingredients, put them all together in just the right order, place it in the oven, and when it comes out, it comes out steaming with a mouth-watering and rememberable taste. All the ingredients work togeth-er, and that makes for an enjoyable meal to the customers.

...You are stuffed! The pizza, to your

surprise, was different than any other you had ever tasted. You felt as though you were sitting in a tiny pizza joint in the middle of Italy enjoying the authentic taste of an Italian pizza. The only thing missing was the Italian language. It was a mouth-watering and delicious pizza, and you ate just enough to be able to take some home to have for lunch the following day.

You ask for a to-go box, load in the remaining slices of your 10 inch pepperoni pizza, and make your way to the checkout counter. The young lady rings up your check, and you sign off on a credit slip with a pen hanging from the ceiling by an old, spiraled phone cord. Behind the counter, awards and old photos hang on the wall. Awards for the best pizza. Photos of customers that regularly attend.

JULY 2013 | 63

The community and customers keep Stromboli’s afl oat. It has become a restaurant that people know as a “hole in the wall” with delicious food and friendly faces, and Tur-man has surely been an infl uence on shaping it that way. A restaurant’s personality shape is what gets it through the slow times, and for Turman and Stromboli’s, he quickly found out that the community holds up the restaurant during the slow summer months. Stromboli’s gives back to their community in a way that is outside of the norm. The owners and workers give to the local mission proj-ects around Starkville. Not only do they give to the local community, but also missions nationally and internation-ally. The community of Starkville and giving back is very important to them.

“Building relationships with good food and good service is the key to Stromboli’s,” Turman said.

During the fall and spring semesters, college kids crowd in on weekend nights for the pizzas and calzones that Stromboli’s offers. It is packed so full that you can hear any conversation you well please, but that does not stop the students. They do not mind. They like the atmosphere that Stromboli’s offers.

“It is a great atmosphere with awesome food. The owner, Tim, is the nicest person. He makes sure I am always taken

care of, and he will always give you a good laugh. Making sure you have a great time is his main goal,” Beth Barnett, a college regular, said.

For this restaurant and its employees, all they want is to build a business based on building relationships. And whether it be the slow months of summer when the com-munity holds it up, or the times that MSU is in full swing and college students keep it hectic, the relationships keep Stromboli’s alive.

...As you pay for your meal, and turn to exit the restaurant,

you refl ect for a quick moment. The service was friendly. The pizza was heavenly. And although the place presented itself as a “hole in the wall”, it still ends up ranking highly on your restaurant list.

...“It’s not how we present ourselves; it’s about how we

operate and treat others,” Turman said. He builds his restaurant and his family in the same way.

He bases it all off of relationships and how hard you work at it.

“Hard work, perseverance, and faith in God has got Stromboli’s and my family to where it is today,” Turman said.

Cookie Dough BitesCookie Dough Bites


WISH LISTT O W N & G O W N

1. Merle Norman and Luna Bella: Wind Willow Appetizer and Dessert Mix, 662-323-5255.2. Harmonie Boutique: Bamboo sandals, harmonieboutiquems.com.3. Harmonie Boutique: Tie dye headbands, harmonieboutiquems.com.4. Purple Elephant: Occasionally Made beach mats, 662-324-4008.5. L.A. Green Boutique: Love and Toast lip gloss, lagreenjewelry.com.6. The Style Loft on Main: Bracelets, 662-324-5004.7. University Florist: Rock Flower Paper pillow, theuniversityfl orist.com.8. University Florist: Butterfl y Nets, theuniversityfl orist.com.

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9. Purple Elephant: RIU Summer tote, 662-324-4008.10. Merle Norman and Luna Bella: Lamp Berger, 662-323-5255.11. Harmonie Boutique: Delilah clutch, harmonieboutiquems.com.12. L.A. Green Boutique: Sunglasses, lagreenjewelry.com.13. Merle Norman and Luna Bella: Lindsey Phillips switch fl ipfl ops, 662-323-5255.14. Purple Elephant: Deda food container, 662-324-4008.15. L.A. Green Boutique: Lace bralette, lagreenjewelry.com.

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Lindsay is an online lifestyle blog-ger. Her blog, www.acupoflind-sayjo.com, has a primary focus on fashion. Lindsay is a member of the Independent Fashion Bloggers (IFB) and attends various confer-ences and workshops with other fashion bloggers regularly.

A Cup of Lindsay JoBeach Tote Essentials

What's in my Beach Bag?I've compiled a list of my summer staples perfect for any pool or beach day. You will be ready to go with all of these items in your tote!

1. Wet bag: Pack a lined swimsuit bag for your suit or anything else that might get wet. If you don’t own one, a large Ziploc bag will do the trick. (Purple Elephant: Oc-casionally Made tote ($11) and Room It Up Shoulder tote ($30)).

2. Sunglasses: Opt for an aviator or Jackie-O style this summer, or try both. I try to bring an extra pair for that person who always forgets theirs. ( L.A. Green Boutique: Not Rated ($39.95) and L.A. Green sunglasses ($10)). Op-posite (Reed’s: RayBan sunglasses ($125)).

3. Beach towel: There are so many fun, patterned beach towels available. I like to choose a bold pattern or consider a monogram so it is easy to identify. (Giggleswick: Vera Bradley beach towel ($35)).

4. Sandals: Bring a simple flip flop that is easy to slip on and off. Try a gladiator style or embellished sandal to add detail. (The Style Loft on Main: CityClassifieds sandals ($22)).

5. Coverup: I love a terry cloth cover-up because it feels just like a towel. Alternatively, choose a long shirt that’s easy to throw over your swimsuit. (Deep South Pout: cover up ($88.95)).

6. Hat: Don’t forget a hat as it is the best way to shield your face from the sun. Fedora and floppy styles are in style and easy to find right now. (Reed’s: Beach hat ($18)).

7. Hair product: The sun can be so damaging to your hair. Pack a leave-in conditioner to continually moistur-ize your locks or a detangling serum for easily combing out your hair. Emi-jays are my favorite hair elastics, and they will gently hold your hair in a braid or ponytail while preventing a sunburn on the part of your hair. (Salon 28: Pravana Hydrating Intensive Leave-in Treatment ($19)).

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P h o t o g r a p h y b y L o r e n G amb r e l l

8. Water bottle: A key to preventing sunburn is stay-ing hydrated. Invest in a fun, colorful bottle that will last you all summer. Avoid glass as many places won’t allow them near a pool. (Reed’s: CamelBak Eddy water bottle ($15)).

9. Nail polish: Did you know the ocean and sand provide a great natural pedicure? Pack a polish and touch up your nails - mint green is a fun, stylish color this summer. (Merle Norman and Luna Bella: O.P.I. Thank A Windmillion ($9)).

10. Sunscreen: Always pack a sunscreen for reap-plication. A lip screen is also great as so many people forget they burn only when it is too late! (Find at your local retailer).

11. Other tips: Don't forget to download your favorite new songs on your iPod before you hit the beach. Be sure to stock up on your favorite magazines as well! (Find at your local retailer).

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july 2013 | 67

Playing at the SandlotPlaying at the Sandlot


P h o t o g r a p h y b y D i v i a n C o n n e rS t y l i n g b y A b b y H a t h o r n

Polka TotsRugged Butts Jeans ($34.95)Vintage Faith Pocket Tee ($17.95)

GibsonGibsonjuly 2013 | 69

CellaPolka TotsVintage Faith Blue Dress ($34.95)R. Tabb & Co.Owl Purse ($28.00)

Cella70 | townandgownmagazine.com

ChristianJennifer Garner DesignsCuston Handmade Children’s ClothingShort Sets (Starting at $35)

christian

july 2013 | 71

JacksonJennifer Garner DesignsCuston Handmade Children’s ClothingShort Sets (Starting at $35)

jackson

StellaPolka TotsVintage Faith Pink ($24.95)

Ruffle Butts ($31.95)R. Tabb & Co.Owl Purse ($28.00)

Stella72 | townandgownmagazine.com

OliviaR. Tabb & Co.Donita Dresses ($35.00)

Owl Purse ($28.00)

olivia

july 2013 | 73


JOsephJennifer Garner DesignsCuston Handmade Children’s ClothingShort Sets (Starting at $35)

Joseph

LITERATURET O W N & G O W N

Summer is in full swing, so parents and children are look-ing for fun and different things to do. Our own Noxubee Refuge is a treasure trove of adventures for every family. The Visitor Center there has a gift shop that has a variety

of interesting gift items including children’s books on nature. The following reviews are for books available at the gift shop.

Refuge visitors are particularly interested

in the alligators that are often seen sun-ning in the water or along the bank at Bluff Lake. Cathryn Sill has written a very simple guide for children entitled About Reptiles. Children will learn the basic characteristics

of reptiles while enjoying beautifully illustrated plates of the different

animals in this category. The book includes an afterward with additional factual information for those who want a more in-depth look at the world of reptiles.

An expansive guide to some of children’s favorite creatures is

found in the take-along series called Frogs, Toads, and Turtles, by Diane Burns. There are 30 creatures fea-tured in this fas-cinating study of amphibians and reptiles. Readers will discover what the animal looks like, where to

find it, and what it eats in addition to other

interesting trivia facts. Did you know that a bullfrog can jump 10 times its own length?

There are activities included in the guide as well as a scrap-book for notes and drawing of your own creatures.

Many dif-ferent insects find their home at the refuge. Whether you enjoy seeing butterflies or listening to the sounds of crickets, you will like James Howe’s beautiful story, I Wish I Were a Butterfly. It is a delightful tale of a little cricket living at Swampswallow Pond. He thinks he is ugly and wants to be another insect. Finally he learns from an old spider a valuable lesson, a story of love and self-acceptance. Young children can identify with the cricket and will appreciate the message and beautiful illustrations.

The refuge is also well-known for all the native flowers and plants that grow in abundance. Pick, Pull, Snap! is a book describing some of the many fruits that appear “where once a flower bloomed.” Lola M. Schaefer has written a fabulously detailed book that describes many of the foods that are produced as plants flower, create seeds, and bear fruit. With tri-fold pictures of vivid flowers and plants children will enjoy this engaging story and gain insight into the world of horticulture.

So when you hear that inevitable summer statement, “I’m bored”, pack a picnic and travel on down to the refuge and enjoy our natural resources. You’ll be glad you did!

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

july 2013 | 75

Summer SoireeSummer Soiree benefi ting Starkville Bridges Out of Poverty was held at the The Hunter Henry Center on Thursday, May 16, 2013. Photography by Lizzie Smith

1.Lynn Phillips Gaines, founder of Bridges Out of Poverty and Vickie Katz 2. Les and Suzanne Lindley 3. Russell Gaines and Jay Hurdle 4. Hope Dumas and Jenn Gregory 5. Nora Strickland and Tyler Thames

6. Martha Kirkley, Josh and Lindsay Clemons 7. Jan Whitehead and Jack Hollister

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Horowitz Piano TourThe Mississippi State University Col-lege of Education hosted the touring event for the legendary Horowitz Piano at Old Waverly in West Point, Miss. on Tuesday, May 14, 2013. Photography by Loren Gambrell

1.Kelly Klingbeil and Robert Klingbeil 2. Joy Greene, Pie Mallory and Emilie White 3. Richard and Jennifer Blackbourn 4. Warren and Judi Housley, Ellen and David Boles 5. Anna Dill, Connie and Chip Templeton and Peter Infanger

6. Trent Smith, Katie Wallace, Jackie Edwards-Henry and Jessica Monroe 7. Doug and Bonnie Feig

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JULY 2013 | 77

Cocktails and CoutureMrs. Mississippi and Mississippi State University Veterinary student, Sagen Gunnoe, greeted custom-ers and socialized while customers shopped on Thursday, June 6, 2013 at R. Tabb and Co.Photography by Lizzie Smith.

1. Mrs. Mississippi Sagen Gunnoe, Rebecca Tabb and Jennifer Burt 2. Christina Lucas, Heather Brett and Kass Green 3. Elise Anderson and Katie Funderburk 4. Debbie Nettles Christina Lucas and Kass Green 5. Tess Gaham and Carolyn Abadie 6. Kass Green, Debbie Nettles, Heather Brett, Sagen Gunnoe, Rebecca Tabb, Jennifer Burt, Christina Lucas and Laura McKey

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SAAC Membership

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The Starkville Area Arts Council held their annual Membership party held at the home of Glenda Clark on Friday, June 7, 2013. Photography by Lizzie Smith.

1 Lucy Phillips, Robert Phillips and Briar Jones 2. Susan Ford, Michelle Jones, Kathleen and Jim Gafford and Suzy Turner 3. Grace Fant, Greg Russell and Baylor Russell 4. Phyllis Tompkins, Glenda Clark (Host), Kayla Gilmore and Rebecca Perkins

5. Jack and Lynda Forbus 6. Kate and Greg Russell 7. Armando and Ruth de la Cruz

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JULY 2013 | 79

Open HouseStarkville Young Professionals hosted it’s June soical, “Vitality Skin & Spa Open House” on Wednesday, June 12, 2013. Amy Head of Amy Head Cosmetics was the guest speaker and guests enjoyed wine from Scotty’s Wine and Spirits and drinks from the Clark Beverage cart.Photography by Loren Gambrell.

1. Kathryn Phillips, Bethany Hairston, Lauren Brown, Amy Head, Amber Norman and Danley Jenkins 2. Shristina Shrestha, Kelly Atwood, Staci Zavattaso and Angelica Knight-Adams 3.Maggie Christopher and Natalie Jolly 4. Lauren Ann Cooper,

Mark Lehmbery and Matt Matthews 5. Margaret Kovar and Stephanie Cerula 6. Anna Chaney, Charlotte Read, Jennifer Riley and Kayln Wright 7. Jim and Kathleen Gafford and Jackie Hudson

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JULY 2013 | 81

CALENDART O W N & G O W N

July 1Columbus Hitching Lot Columbus will host their farmer’s market at the Hitching Lot in downtown Columbus from 7-10 a.m. The farmer’s market will be held every Monday, Thursday and Saturday mornings and the Sounds of Summer will be held on June 6 and 20. For more information visit www.columbusmainstreet.com.

Starkville SportsplexWant some summer activities fun for the whole family? Visit www.starkvilleparks.com and access their calendar for dates for line dancing, square dancing, Pilates, swimming, park activities and more.

July 46th Annual 4th of July CelebrationJoin Starkville in celebrating the 4th of July at the Starkville Sportsplex starting at 5 p.m. Have fun with activities for the kids, eating hotdogs, watching fi reworks and much more. Don’t forget to bring your lawn chair or blanket to watch the fi re-works. For more information visit www.starkvilleparks.com.

Fireworks on the WaterThe Columbus Convention and Visitors Bureau will host their July 4th celebrations on the East Bank Stennis Lock and Dam in Columbus, Miss. Gates open at 4 p.m. and will be open to the public. So, join the fun and excitement with fi reworks on the Fourth in Columbus.

July 6Newspaper Pottery The Starkville Area Arts Council will be hosting “Make your own paper vase” event at the Starkville Community Market. Rhonda Jones will lead the Little Gardner’s Corner starting at 7:30 until 10:30 a.m. located on Lampkin St. For more information visit www.visit.starkville.org or call 662-323-3322.

Starkville Community MarketThis weekly farmer’s market will continue all summer long where locally grown and crafted foods and products, live plants, baked goods and various arts will be for sale. Join the excite-ment every Saturday starting at 7:30-10:30 a.m. July 6: Garden-ing Demo; July 13: Culinary Demo; July 20: Arts Demo; and July 27: Culinary Demo. For more information visit www.visit.starkville.org.

July 18Starkville Business After HoursStarkville will have it’s monthly Business After Hours at the Hil-ton Garden Inn. Join a night of networking with locals starting at 5:30 - 8 p.m. For more information visit www.visit.starkville.org.

36th Annual Summer ExtravaganzaThe Mississippi State Alumni, Central Mississippi Alumni Chap-ter, MSU Athletic and sponsors will host their Annual Extrava-ganza starting at 5:30-7 p.m. in Jackson at the Jackson Conven-tion Complex. The Extravaganza will feature MSU coaches, player autographs, MSU cheerleaders, vendors, children activities, recognition of the Central Miss. Chapter scholarship recipients, Dr. Mark E. Keenum, Scott Stricklin, Coach Dan Mullen and much more. For more information visit www.msu-alumni.com.

July 20Ladies Football ClinicMississippi State University Head Football Coach Dan Mul-len invites ladies for a day inside the Bulldog Football Program. Take the opportunity to learn about the same techniques and strategies of football that MSU uses to instruct their players. When you leave you will be ready for the next football season and as Dan Mullen said, “all the ladies who didn’t attend and the men who were not allowed to attend” will be “envy” of you. For more information and to register visit www.hailstate.com/camps. Clinic cost $75.

Happy 4th of July

from the staff of

Town and Gown Magazine

ADVERTISERST O W N & G O W N

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Harmonie Boutique112 S. Lafayette St . Starkvi l le , MS 39759P. 662-320- 8081

Hometown Healthcare101 Doctors ParkStarkvi l le , MS 39759P. 662-324- 8338

L.A . Green500 Russel l St . Starkvi l le , MS 39759P. 662-324- 6280lagreenjewelry.com

Martin OMS & Maxi l lofacial Surgery976 HWY 12 EStarkvi l le , MS 39759P. 662-323-3801martinoms.com

Merle Norman and Luna Bel la202 S. Washington St . Starkvi l le , MS 39759P. 662-323-5255

MSU Bul ldog Club1158 Bryan Bui ldingMS State, MS 39762P. 662-325-1244hailstate.com

MSU Foundation100 Hunter Henry Blvd.MS State, MS 39762P. 662-325-7000msufoundation.com

MSU RelationsMS State, MS 39762662-325-5753msstate.edu

Newk ’s Express Cafe132 HWY 12 Starkvi l le , MS 39759P. 662-323- 6395

OCH Regional Medical Ctr.400 Hospital Rd.Starkvi l le , MS 39759P. 662-323-9355och.org

Purple Elephant401B E. Lampkin StreetStarkvi l le , MS 39759P. 662-324- 4008

R. Tabb & Co.210 E. Main St . Starkvi l le , MS 39759P. 662-323- 4300

Reed’s302 University Dr. Starkvi l le , MS 39759P. 662-323-26842013 U.S. 45 Columbus, MS 39705P. 662-327-2684reedsms.com

Salon 28500 Russel l St . , Suite 28Starkvi l le , MS 39759P. 662-324- 6900

Simply Home306 Lampkin StreetStarkvi l le , MS 39759P. 662-323- 4323

Starkvi l le Propert ies100 Russel l St . , Ste. 19Starkvi l le , MS 39759P.662-324- 0037starkvi l lepropert iesms.com

Sull ivan’s Off ice Supply204 E. Main StreetStarkvi l le , MS 39759P. 662-323-5222sul l ivansoff ice.com

The Growth Al l iance of West Point510 E Broad St . West Point , MS 3973P. 662- 494-5121westpointms.org

The Jewel Shoppe215 W. Main StreetLouisvi l le , MS 39339P. 662-773-3320thejewelshoppe.com

The Style Loft221 E. Main St . Starkvi l le , MS 39759 P. 662-324-5004

The University FloristMini Mall on Lee Blvd.Starkvi l le , MS 39759P. 662-325-3585theuniversityf lorist .com

Thyme402 Lampkin St . Stakrvi l le , MS 39759P. 662-323-5979

Waldrop Chiropractic100 Starr Ave.Starkvi l le , MS 39759P. 662-546- 4400waldropchriropractic.com . . .

To Advert ise:Town & Gown MagazineP. 662-323-1642F. 662-323- 6586townandgownmagazine.com


Like the legacy of an old oak tree, traditions are there to pass down

Family Traditions... They give us a sense of who we are and where we came from. These special ways of doing things and times spent with those we love are passed down from one generation to the next. For four decades, OCH Regional Medical Center has maintained a tradition

of caring for those in need while always looking ahead to plan and prepare for your future needs.

And, although much has changed in the last 40 years, some things remain the same. We are your hometown hospital — locally owned and operated and committed to serving this community. We will never lose sight of who we are or where we came from.

OCH Regional Medical Center is celebrating a tradition of nurturing and caring since 1973, and we look forward to carrying on this tradition for many, many years to come!

July

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