No'Ala Huntsville September/October 2012

SEPT/OCT 2012 $3.95

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The Best Pies in the Valley | Fresh Fall Fashion | A Market With a Mission | Made in North Alabama

From Barbecue to Blackberry Pie,We’re Dishing On Everything That Makes

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4 » september/october 2012

24Our staff and readers havedone the tough job of piggingout on barbecue around theregion, and we’ve come upwith a list of the 10 best barbecue joints, fromHuntsville to the Shoals andeverywhere in between.

BY LAURA ANDERS LEE

50Through social media andword-of-mouth, we reachedsome of the best bakers inthe Huntsville area andasked them to roll up theirsleeves and get to baking todefend the honor of theirfavorite pie recipe.

BY CLAIRE STEWART

66A change of seasons meansa change of wardrobe. Youcan find it all here in the Tennessee Valley.

PHOTOS BY ARMOSA STUDIOS

20Greene Street Market has gone from around 10vendors and a few dozenpatrons on its inauguralnight to nearly 40 vendorsand sometimes more than athousand visitors today. It’s aweekly event not to bemissed.

BY LAURA ANDERS LEE

We have all of the Colors of Fall. No matter the occasion, In Bloom will help you present it in style.Wedding, party and event planning at our Floral Design Studio—gifts, cut flowers, plants and

accessories at our Five Points Shop. If you want it to be special, start at a special place.In Bloom specializes in the colors of Fall!

In Bloom Five Points504 Pratt Avenue256-533-3050

In Bloom Floral Design Studio

601 McCullough Avenue(by appointment)256-519-8898

6 » contents

10 CalendarEvents for September-October 2012

14 Everybody’s BusinessGiving Hope to Huntsville’s HomelessBY LAURA ANDERS LEE

62 MarketMade in No’AlaBY CLAIRE STEWART

74 Food for ThoughtOink If You Love BarbecueBY SARAH GAEDE

76 Twenty AnswersYour Last Meal is Now ServedBY CLAIRE STEWART

80 Bless Their HeartsLife at Grandmother’s TableBY LAURA ANDERS LEE

82 Parting ShotBY PATRICK HOOD

SWEET DEALJoAnn Gunner hasbeen making piesfor Big Bob Gibson’sfor 38 years.

September/October 2012Volume 1: Issue 3

• • •C. Allen Tomlinson

Editor-In-Chief

David SimsManaging Editor/Design Director

Sarah GaedeGuest Editor

Contributing WritersSarah Gaede, Laura Anders Lee, Claire Stewart, Allen Tomlinson

Contributing PhotographersArmosa Studios, Patrick Hood, Danny Mitchell

Business ManagerRoy Hall

Marketing Coordinator/Advertising SalesHeidi King

Graphic DesignerRowan Finnegan

Editorial AssistantClaire Stewart

InternsSara Kachelman, Ryan Paine

• • •No’Ala is published six times annually by No’Ala Press

PO Box 2530, Florence, AL 35630 Phone: 800-779-4222 | Fax: 256-766-4106

Web: www.noalapress.com

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H U N T S V I L L E• • • • •

N O ’A L A H U N T S V I L L EA D V I S O R Y B O A R D

Jennifer DossHuntsville Symphony Orchestra

Leslie EcklundBurritt on the Mountain

Dan HalcombHuntsville Symphony Orchestra

Jeff JohnsonTerramé Day Spa & Salon

Elizabeth JonesBurritt on the Mountain

Ginger Penney Liles

Matthew LilesAIDS Action Coalition

Patrick RobbinsAlabama Pain Center

Charles VaughnVaughn Lumber Company

Anna Baker WarrenAnna Baker Warren Interiors

editor’s letter « Sarah Gaede « 7

Welcome to one of the most controversial issues of No’Ala ever.

That’s right, we are talking about barbecue. As any aficionado of barbecue knows, thedefinition of what constitutes good barbecue varies widely, and wildly. As you can

see from my article, “Oink if You Love Barbecue”, I am as rabidin the defense of my chosen style as anyone could be. Thatdoesn’t mean it’s the only barbecue I’ll eat. Pig is pig, when youget right down to it, and when a person is craving pork, prox-imity is paramount.

We have highlighted some of our readers’ favorite barbecuespots. If we missed yours, we apologize, but we were over-whelmed by the embarrassment of barbecue riches availablelocally. If your favorite place is a well-kept secret, talk it up.

That’s how our favorite local dining spots get to be known, and what helps themthrive. We are blessed with wonderful local food, especially this time of year, whenhome gardens and farmers’ markets supply us with seasonal bounty. So whether youcook it yourself, employ one of our great area caterers, or treat yourself to a night onthe town, make sure to eat local.

As summer slowly fades into fall, and the weather becomes perfect for grilling, whynot have a pork-themed party, right down to the battle for the pigskin on the bigscreen? If you want proof of how passionate we Southerners are about food and foot-ball, go all out and have a barbecue smack-down the day of the Alabama-Auburngame. Invite people from both football camps, and several different barbecue gen-res. Top the meal off with one of our winning pies. Wash it all down with locallybrewed beer, and maybe a little sip of Alabama whiskey from Conecuh Ridge. (Thatwould be more on the lines of “think local, drink local.”)

Whatever your barbecue or team preference, we thank you forchoosing to read our magazine. We love where we live, and thepeople who live here. The more we learn, the more there is tolove, and the more we love sharing our discoveries with you.

Oink!

Your BizHub Watchdog

(256) 464-0010

If you’re interested in controlling costs withoffice equipment solutions for almost anybusiness challenge, call me. We’re the specialists, because we’re the watchdogs.—J.T. Ray

450 Production Avenue, Madison, AL 35758

8 | NOAL APRESS.COM | SEPTEMBER/OCTOBER 2012

SEPTEMBER/OCTOBER 2012 | NOALAPRESS.COM | 9

10 » calendar

September 1Madison City Farmers Market8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com

Artist Market Noon-4:00pm; Free; Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net

Huntsville Ghost Walk6:00pm; $5 for children and $10 for adults; 124 South Side Square;(256) 509-3940; huntsvilleghostwalk.com

Sci-Quest Parents’ Night Out: Blinkers and Buzzers6:00-9:00pm; $20 for first child; $15 for additional children ages 4-12; 102 D Wynn Drive; (256) 837-0606; sci-quest.org

September 1-3Northeast Alabama State FairSat-Sun 2:00-11:00pm; Mon 2:00-9:00pm; $4 children and $6adults; John Hunt Park; (256) 883-5252; huntsvillefair.com

September 1-October 31Scarecrow Trail and Enchanted ForestDaily; $12 adults, $10 military and seniors, and $8 children;Huntsville Botanical Gardens; 4747 Bob Wallace Avenue; (256) 830-4447; hsvbg.org

September 6Greene Street Market4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com

September 6-7Justin Willman7:30pm; $25-$30 Merrimack Hall; 3320 Triana Boulevard;Huntsville; (256) 534-6455; merrimackhall.com

September 7Concert on the Docks6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399;lowemill.net

Monkey Speak Open Mic Night8:00pm; $5; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org


Artist MarketNoon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399;lowemill.net

Huntsville Ghost Walk6:00pm; $5 for children and $10 for adults; 124 South SideSquare; (256) 509-3940; huntsvilleghostwalk.com

Old Fashioned Trade Day on the Square8:00am-5:00pm; Free; Around the Courthouse Square; (256) 852-5378; harrisonbrothershardware.com

September 12Elton John8:00pm; From $42.50; Von Braun Center; 700 Monroe Street; (256) 553-1953; vonbrauncenter.com

September 13Greene Street Market4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com

Dine and DashTrolley tour of downtown restaurants; 6:00pm; $30; Various locations; (256) 683-0966; homegrownhuntsville.com

Thursday Evening Concerts at the Library6:00pm; Free; 915 Monroe Street; (256) 532-5975; hmcpl.org

The Great American Series: Clara Barton-Angel of the Battlefield Dinner6:00-9:00pm; $75. Early Works Children’s Museum; (256) 564-8100


September 14-16Theatre Huntsville Presents Greater TunaFri-Sat 7:30pm; Sun 2:00pm; $20 adults and $18 for students; military and seniors; Von Braun Center Playhouse; 700 MonroeStreet Huntsville; (256) 536-0807; yourseatiswaiting.org


September 15Tasia Malakasis Book Signing and Cheese TastingHarrison Brothers Hardware, 124 Southside Sq., Huntsville;2:00pm-4:00pm; (256) 536-3631



September 20Greene Street Market4-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com

September 22-23Cirque de la Symphonie

SEPTEMBER/OCTOBER 2012 | NOALAPRESS.COM | 11

Art with a Twist5:30-8:00pm; $45; Huntsville Museum of Art; 300 Church Street;(256) 535-4350; hsvmuseum.org

September 21-23NEACA Fall Craft ShowFri-Sat 9:00am-7:00pm; Sun noon-5:00pm; Free; Von Braun Center.700 Monroe Street; (256) 533-1953; neaca.org


September 21Sci-Quest Parents’ Night Out: Blinkers and Buzzers6-9:00pm; $20 for first child; $15 for additional children ages 4-12;102 D Wynn Drive; (256) 837-0606; sci-quest.org

Third Friday Decatur5-8:00pm; Free; Bank Street and Second Avenue in Decatur; (256) 350-2028


Artist MarketNoon- 4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net


September 22-23Huntsville Symphony Orchestra Presents Cirque de la SymphonieSat 7:30pm, Sun 2:30pm; From $25; Mark C. Smith Concert Hall,(256) 539-4818; hso.org

September 26Art Critique6:00pm; Free. Lowe Mill; 2211 Seminole Drive; (256) 533-0399;lowemill.net

September 27Five Points Historic District Walking Tour10:00am; Free; Corner of Wells and Maple Hill Drive; (256) 533-5723; huntsville.org

Greene Street Market4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com

Thursday Evening Concerts at the Library6:00pm; Free; 915 Monroe Street; (256) 532-5975; hmcpl.org

Huntsville Traditional Music Association at Burritt on the Mountain7:00-9:00pm; Admission charged; 3101 Burritt Drive; (256) 536-2882; burrittonthemountain.com

September 27-28The Blind Boys of Alabama7:30pm; From $37; Merrimack Hall; 3320 Triana Boulevard;Huntsville; (256) 534-6455; merrimackhall.com

Continued page 12


Huntsville Symphony Orchestra presents The Voice of the Piano7:30pm; From $25; Mark C. Smith Concert Hall; Mark C. Smith Concert Hall, (256) 539-4818; hso.org

October 11Greene Street Market4:00-8:00pm; Free; 208 Eustis Avenue at Greene Street; greenestreetmarket.com

October 11-12Ruthie Foster7:30pm; From $30; Merrimack Hall; 3320 Triana Boulevard;Huntsville; (256) 534-6455; merrimackhall.com

October 12Huntsville Chamber Music Guild: American String Quartet7:30pm; $25 adults, $20 seniors and $15 students; Trinity UnitedMethodist Church; 607 Airport Road; (256) 489-7415; hcmg.us

October 12-14Fantasy Playhouse Children’s Theater presents The Somewhat True Tale of RobinhoodFri 7:30pm, Sat and Sun 1:30 and 5:00; From $14; Von Braun CenterPlayhouse; 400 Monroe Street; (256) 539-6829; letthemagicbegin.org

October 13Madison City Farmers Market8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com


Huntsville Ghost Walk6:00pm; From $5 for children and $10 for adults; 124 South SideSquare; (256) 509-3940; huntsvilleghostwalk.com

Old Town Historic District Walking Tour10:00am; Free; 122 Walker Avenue; (256) 533-5723; huntsville.org

Tennessee Valley Arabian Horse Show8:00am; Free; Agribition Center; 4592 Moores Mill Road; (256) 859-5896; huntsville.org

October 14Maple Hill Cemetery Stroll2:00-4:30pm; Free; Corner of Wells and Maple Hill Drive; (256) 533-5723; huntsvillepilgrimage.org

October 15-19School Sculptures Student Art Workshop4:00pm; $25; Merrimack Hall; 3320 Triana Boulevard; Huntsville;(256) 534-6455; merrimackhall.com


Taste of Huntsville5:30-8:00pm; $30 in advance; Von Braun Center; 700 MonroeStreet; (256) 551-2230; huntsvillehospitality.org

ArtoberfestDetails TBD; Huntsville Museum of Art; 300 Church Street; (256) 535-4350; hsvmuseum.org

12 » calendar





September 30Huntsville Symphony Orchestra presents Divertimento, Now and Then3:30pm; $20; Randolph School; (256) 539-4818; hso.org

October 2The Fresh Beat Band5:00pm; From $39.50; Von Braun Center; 700 Monroe Street; (256) 553-1953; vonbrauncenter.com


October 5Concert on the Docks6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399;lowemill.net

Monkey Speak Open Mic Night8:00pm; $5; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org

October 5-6Rocket City Burlesque Showcase9:00pm; Admission charged; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org


Madison Street Festival8:30am-4:00pm; Free; Main Street; (888) 228-5845; madisonstreetfestival.org

Artist MarketNoon-4:00pm; Free. Flying Monkey at Lowe Mill; (256) 533-0399; lowemill.net

Sci-Quest Parents’ Night Out: Spooky Science6:00-9:00pm; $20 for first child; $15 for additional children ages 4-12; 102 D Wynn Drive; (256) 837-0606; sci-quest.org


SEPTEMBER/OCTOBER 2012 | NOAL APRESS.COM | 13

October 19Third Friday Decatur5:00-8:00pm; Free; Bank Street and Second Avenue in Decatur;(256) 350-2028

Sci-Quest Parents’ Night Out: Spooky Science6:00-9:00pm; $20 for first child; $15 for additional children ages 4-12; 102 D Wynn Drive; (256) 837-0606; sci-quest.org

Rocket City Short Film Festival7:00pm; Admission charged; Flying Monkey at Lowe Mill; (256)533-0399; flyingmonkeyarts.org

October 19-21Fantasy Playhouse Children’s Theater presents The Somewhat True Tale of RobinhoodFri 7:30pm, Sat and Sun 1:30 and 5:00; From $14; Von Braun CenterPlayhouse; 400 Monroe Street; (256) 539-6829;letthemagicbegin.org



Monster Mash Halloween Bash/World Conspiracy8:00pm-midnight; Admission charged; Flying Monkey at Lowe Mill;(256) 533-0399; flyingmonkeyarts.org

9th Annual Liz Hurley Ribbon Run8:00am; $20; Huntsville Middle School; (256) 265-8077; huntsvillehospitalfoundation.org

International Heritage Festival at Burritt on the Mountain10:00am to 4:00pm; $9 adults, $8 seniors and military, $6 students, $5 children; 3101 Burritt Drive; (256) 536-2882; burrittonthemountain.com


October 21, 28, November 4, 11Arts Council SketchUp Workshop1:00-3:00pm; $180; 700 Monroe Street; (256) 519-2787;artshuntsville.org

October 21Pony Painting Party2:30-4:30pm; Admission charged; Lowe Mill; 2211 Seminole Drive;(256) 520-4134; lowemill.net

October 24Art Critique6:00pm; Free; Lowe Mill; 2211 Seminole Drive; (256) 533-0399;lowemill.net


Huntsville Traditional Music Association at Burritt on the Mountain7:00pm-9:00pm; Admission charged; 3101 Burritt Drive; (256) 536-2882; burrittonthemountain.com

October 25-26John Heffron7:30pm; From $25; Merrimack Hall; 3320 Triana Boulevard;Huntsville; (256) 534-6455; merrimackhall.com

October 25-26Squidling Brothers Circus Sideshow9:00pm; Admission charged; Flying Monkey at Lowe Mill; (256) 533-0399; flyingmonkeyarts.org

October 26Huntsville Symphony Orchestra presents Friday Night at the Opera7:30pm; From $25; Mark C. Smith Concert Hall; (256) 539-4818;hso.org

Huntsville Chamber Music Guild: Christian Lane7:30pm; $25 adults, $20 seniors and $15 students; Trinity UnitedMethodist Church; 607 Airport Road; (256) 489-7415; hcmg.us

Spooktacular Science Halloween Party6:00-9:00pm; $50 adults only; 102 D Wynn Drive; (256) 837-0606;sci-quest.org

October 26-28Independent Musical Productions presents Ain’t MisbehavinFri and Sat 7:30pm, Sun 2:30pm; Admission charged; UAH; (256)415-7469; imphuntsville.org

October 26-28Huntsville Ballet UnpluggedFri and Sat 7:30pm, Sat and Sun 2:30pm; from $17.50; Von BraunCenter Playhouse, 700 Monroe Street, (256) 539-0961, huntsvilleballetcompany.org

October 27Spooktacular 5K and One Mile Boo Run8:00am; Free; Monroe Street near Big Spring Park; (207) 293-9393;imathlete.com

Madison City Farmers Market8:00am-noon; Free; 1282 Hughes Road; (256) 656-7841; madisoncityfarmersmarket.com

Rocket City Railfest10:00am-3:00pm; Admission charged; Jaycee Building; (256) 881-1661


Microwave Dave and the Nukes by Huntsville Swing Dance7:00pm; $10 general; $7 students; Flying Monkey at Lowe Mill;(256) 533-0399; flyingmonkeyarts.org


October 27-28Huntsville Obedience Training Dog Show8:00am; Free; Agribition Center; 4592 Moores Mill Road; (256) 859-5896; huntsville.org

October 28David Sedaris7:00pm; From $29.50; Von Braun Center; 700 Monroe Street; (256) 553-1953; vonbrauncenter.com


14 » everybody’s business

TEXT BY LAURA ANDERS LEE » PHOTOS BY PATRICK HOOD

THE FIRST STOPTO RECOVERY


He had just moved from Chicago to Tennesse, to start a new life; he had a job as ahot tile roofer, and he had a supportive family. But it all began to fall apart. He beganhanging around the wrong crowd, and he started drinking. Then, his company closedand he found himself out of work. While this was happening, Ken had medicalissues, suffering from high blood pressure, congestive heart failure, and chronicobstructive pulmonary disease, which requires him to use a breathing machine. Atage 52, getting another roofing job seemed out of the question. With no income andnowhere to go, Ken ended up in a homeless camp in Huntsville.

Sherry H. was a stay-at-home mom in Florida, raising her three children in a houseshe owned with her husband, who worked as an accountant. Like Ken, she neverimagined that she, too, might someday be homeless. But when she and her husbandsplit after 17 years of marriage, her life started slipping away. Sherry got a job as themanager of a Tom Thumb, but at $8 an hour she could only afford rent on a two-bedroom trailer, and she eventually lost custody of her children.

Like Ken, Sherry suffers from chronic obstructive pulmonary disease, yet she endedup in Huntsville working in a labor pool doing strenuous work digging trenches,throwing sod and cleaning upconstruction sites. The longer she stayedaway from her kids, the more she drank,until she couldn’t work anymore. Shewound up living under a bridge inHuntsville and nearly dead from heralcohol abuse.

Today, Ken and Sherry are off the streetsand each have homes of their own. Theyare both sober, involved in theircommunity and have a positive outlookon their lives. And both have First Stop tothank, a not-for-profit organizationestablished in 2001 to serve the city’shomeless population.

“People come here after they have maxedout every single possibility they can maxout,” said Danielle Clemons, director ofFirst Stop. “We’re their new beginning.We hope when they walk through ourdoors, we can get them moving forward.”

First Stop serves up to 50 people a day,providing breakfast, laundry and showerfacilities and offering free services fromBible studies, counseling and medicaltreatment to job building skills and evenhelping clients find permanent housing.“Once they come in, and they register asa client, we help them establishidentification,” said Danielle. “Then wework on the services—mental health,medical, dental, down to writing aresume. Once they get some kind of

Ken A. didn’t imagine in a thousand years that he would ever be homeless.

As a way of giving back to First Stop, Ken (below) volunteersfive days a week in thekitchen where he helpsprepare breakfast,makes coffee or doesother tasks as needed.And in the future, hewants to be moreinvolved helping homeless people.


Sherry hit rock bottomin August of last yearwhen she ended up in analcohol-induced coma atthe hospital. While shewas there, members ofthe Epic Church came tosee her along with herfather and brother fromFlorida, and her sisterfrom Texas.

“My sister bought allthese frames and putpictures of my children

inside so my focus would be on my children, who were waitingon me to get well,” said Sherry. “That meant the world to me.I couldn’t get past the shame until I gave it to God. I realizedcompletely I had to change my way of living. That continuousoutpouring of love is what motivated me. My church, FirstStop, my family—they opened my eyes up that I’m a worthyperson with a purpose on this earth.”

income, we find a place for them to live. We serve their basicneeds first then we look at employment so when they getpermanent housing they can sustain it.”

In the last 18 months, First Stop has found homes for 64 oftheir cases, but there are hundreds more still on the streetsand living in camps. In 2012, there were 700 homeless peoplein Madison County. Many are what Danielle considerschronic, those who will stay on the street, but many more arepeople like Ken and Sherry whose issues can be solved andwho have a real chance at a new life.

“I think one of the misconceptions of homeless people is thatpeople think of single people just roaming the streets whodon’t want to work or do anything,” said Danielle. “A lot oftimes homeless people have mental health issues, some formof paranoia, or no family support. Those are reasons peoplestay on the street. But sometimes you get down on your luckand don’t know where to go.”

When Ken arrived at First Stop, he had no birth certificate orsocial security card, only an old Illinois drivers license. His casemanager helped him literally find his identity, file for disability

benefits and then move into an apartment in 2009. Aroundthat time, Ken decided to stop drinking. “By the grace of God,I’ve been sober for two years,” said Ken. “First Stop has been abig support. It’s been a long road. There’s still a ways to go, butthe majority has been traveled already.”

Now Ken is paying back the organization by volunteering fivedays a week in the kitchen where he helps prepare breakfast,make coffee or do other tasks as needed. And in the future, hewants to be more involved helping homeless people.

Sherry first found First Stop in 2007, where they gave her atent and provided her a place to shower and wash her clothes.

Her case manager helped herget disability benefits, foundher a home and enrolled her inrehab for her alcoholism, butthe day they picked her up togo, Sherry was drunk. “Thefact I wasn’t with my kidsanymore, that I was homeless,my outlook was I was a nobody,and I wanted to die,” saidSherry. “When you becomehomeless, you separate yourselffrom society altogether. Youjust exist. Each day is a struggle.I had family who loved me butI couldn’t get out of the throwsof alcoholism to realize that.”

“I THINK ONE OF THE MISCONCEPTIONS OF HOMELESS PEOPLE IS THAT PEOPLE THINK [THEY]DON’T WANT TO WORK OR DO ANYTHING. A LOT OF TIMES [THEY] HAVE MENTAL HEALTH ISSUES,

SOME FORM OF PARANOIA, OR NO FAMILY SUPPORT. THOSE ARE REASONS PEOPLE STAY ON THE STREET.BUT SOMETIMES YOU GET DOWN ON YOUR LUCK AND DON’T KNOW WHERE TO GO.”

Sherry relapsed since that hospital visit, but she had the driveand will power that time to put herself through detox. Shehasn’t had a drink now in 10 months. And, she talks to herchildren again. Her oldest daughter just graduated at the top ofher class at the University of South Alabama’s nursingprogram, and her other two are working in Florida.

“When I got into housing, that’s when my life startedchanging,” said Sherry. “I started realizing life is worth living.We’re used to being out in the camps with lots of people, so itwas tough getting back in society, so I got a dog, and thingshave been better ever since. I live each day to the fullest. I’vegotten back into life.”

It takes a team of people at First Stop to tackle the needs ofclients like Ken and Sherry. First Stop employs seven peoplewho are assisted by volunteers, a medical team and variouschurch groups. First Stop expects to see even more homelessclients as the colder winter months approach, and they canalways use an extra hand or a donation, whether it’s monetaryor items they can serve for breakfast. The address for First Stopis 206 Stokes Street, and the website is firststopinc.org.

“I love working with the homeless population,” said Danielle.“Most of my career has been working with the homeless. WhatI love about it is you can see growth. People come in and havenothing to look forward to. We build relationships, we give thema hot meal to warm their bellies, you can see them moving frompoint A to point Z. That’s what’s rewarding about it.”

First Stop DirectorDanielle Clemons

The pantry at First Stop

It’s not too early to begin planning for yourwedding at Baron Bluff at Burritt on theMountain. Come look us over and let usshow you how we can help you have an

event of a lifetime with a fabulous view—at Burritt.

Now booking for lateFall, 2012

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You could win The Perfect Wedding - detailsin this issue of No’Ala!

Memorable Weddings Deserve Memorable Locations


Dana Bathurst

Ed and Ramelle Starnes Ursula Vann and Susie Thurber

Rusty Bynum and Daniel Little

Doris Fandre and Linda Putnam

Reba Jacobs and Al Rhods

Jodi Stephens, Sheilaand Chip Boling

Elaine Hubbard and Stan Evans

Mollie Love, Abigail Gardiner,and Zoe Bofill

Fiorella Paino, Samantha Musto, Gena Wilhite, Larkin Grant, Joanna White, and Dmitriy Plaks

Joanna White and Cherie Evans

18 » scene

Above: Gallery Tour, Featuring Potter Ursula VannJULY 26, 2012 THE LITTLE GREEN STORE

Below: Theatre Huntsville’s 2nd AnnualFundraiser “The Firefly Affair”

JUNE 29, 2012 THE LUMBERYARD

Newt Johnson, Claire Lindsay,and Mark-Daniel Mitchell

Phil Schrimsher, Leslie Bofill, Wanda Whitmer,Claire Lindsay, and Eric Kress

Monte Perry and Ana Byrne

Shari and Kacie Shrum

Toni Bridges


IT’S A THURSDAY EVENING. Downtown is bustling. Childrencool off with fruit popsicles. A couple spreads a blanket for apicnic supper. Dogs explore an array of fresh scents. A guitarplayer entertains the crowd. Shoppers peruse some threedozen vendors selling everything from organic kale and hydro-ponic tomatoes to pimento cheese sandwiches, blue cheesewafers and warm sourdough bread. And the Church of theNativity steeple watches over it all. It’s market day inHuntsville.

Greene Street Market has gone from around 10 vendors and afew dozen patrons on its inaugural night to nearly 40 vendorsand sometimes more than a thousand visitors in just its sec-ond year. Each Thursday from 4:00 p.m. to 8:00 p.m. from Maythrough October, the grassy area at Greene Street and EustisAvenue between Nativity and First Presbyterian Churchbecomes more community festival than run-of-the-mill farm-ers market.

“It’s been amazing, actually,” said volunteer MarilynEvans who helped start Greene Street Market throughthe Church of the Nativity. “It’s been way beyond whatwe could have expected.”

The idea for the market was born after Nativity’s rector,Andy Anderson, visited Atlanta’s successful PeachtreeRoad Market run by the Cathedral of St. Philip. Hewanted to do the same thing in Huntsville.

“We have a dual mission: to support local foods and localgrowers in and around Huntsville, while making surepeople know how to eat locally sourced food,” said Marilyn. “Plus, the moneywe raise from the market goes to our outreach missions, funding organiza-tions like Habitat, Meals on Wheels—a big list.”

The Church of the Nativity charges farmers and other vendors $15 a week or $250a season for their booth at the market. Last year, that revenue helped raise $5,000toward the church’s outreach missions, and this year, the church expects to raisearound $10,000.

“It’s a win for everybody,” said Marilyn.

The Market with a MissionTEXT BY LAURA ANDERS LEE » PHOTOS BY DANNY MITCHELL

Left: Father AndyAnderson, rector ofthe Church of theNativity (above).


The market is run strictly by volunteers, including some 70church members who haul tents, set up tables and hit thestreets marketing. In addition, the Episcopal Church Parish ofHuntsville and other downtown congregations including theTemple B’nai Sholom, First Methodist Church and First Pres-byterian Church have all pitched in.

“It’s really become a community effort in that way,” said Mar-ilyn. “People work really hard to make sure the market works.”

And the market works indeed. It’s not just a place to buy locallygrown food, flowers and homemade products, but a place forthe community to grab a home-cooked meal and congregatewith one another.

“I love the market,” said Huntsville native Greer Gray Eleazorwho frequently visits the market with family or friends. “Thisyear it’s doubled in size. We usually walk up here on Thursdaynights, and bring the kids in the strollers.”

“People make an evening of it,” added Walter Thames, whobrings his catering business, What’s for Supper, to the marketeach week, offering everything from samples of gazpacho towhole muffalettas. “It’s not even six, and we’ve already sold outof two-thirds of our items.”

Besides being popular for families, the market has given areafarmers, artisans and emerging businesses an opportunity tosell their wares. Last year, Dorothy Haynes opened her busi-ness, Passionova, with her daughter Karisa and son Kyle. The

We have a dual mission: to support local foods and local growers in and aroundHuntsville, while making sure people know how to eat locally sourced food. Plus,the money we raise from the market goes to our outreach missions, fundingorganizations like Habitat, Meals on Wheels—a big list. —Marilyn Evans



trio sells artisan specialties such as Guinness Stout cake andchocolate cookies with a cayenne pepper kick.

“For a small business, this is a great opportunity,” said Karisa.“The overhead of having a store is too great. We’re family run,and this gives us the chance to let people know about our busi-ness while helping revitalize the downtown area as well.”

Morgan and Josh Wright, owners of Eat Wright Farms, alsosee value in the market. Each week, they sell their organicallygrown vegetables such as greens, tomatoes, melons, cucum-bers, peppers and squash from their six-acre farm outsideHuntsville. Morgan and Josh don’t use any non-natural fertil-izers, and they even pick bugs off by hand. The result is awholesome, high-quality product that keeps people comingback.

“We have a lot of repeat customers,” said Morgan. “People aremaking it a lifestyle.”

Other more known, brick-and-mortar shops also feel it’simportant to be at the market. Lyn’s Gracious Goodness sellsconvenient dinners for families and friends to pick up whilethey’re shopping.

“We do this for fun and to be part of the community,” saidLeeLee Wiginton of Lyn’s Gracious Goodness.

While the vendors and farmers enjoy being part of the com-munity, the community has embraced them as well.

“People enjoy buying things locally from people they know—the socialness of it has been a real part of the success,” saidMarilyn. “People seemed ready for it.”

Huntsville was certainly ready for Greene Street Market. Buy-ing wholesome local food that not only helps farmers andsmall businesses make a living but that benefits numerouscommunity charities…that’s something worth shopping for.And all that in a festive, social atmosphere. There’s no betterway to spend a fall evening.

Morgan Wright (left) of Eat Wright Farms,with her mother, Lynn Cagle

Our Readers Picked Their Favorite Barbecue Joints,and We Grilled Them for Their Recipe for Success

TEXT BY LAURA ANDERS LEE » PHOTOS BY PATRICK HOODPRODUCED BY ROY HALL


FROM KANSAS CITY TO MEMPHIS, NORTH CAROLINA TONORTH ALABAMA, barbecue has always been king in theSouth. We are blessed to live in God’s country, where we havean abundance of heavenly barbecue at our fingertips, which bythe way, are certainly worth licking. Whether dressed with slaw,chopped or pulled, doused in vinegar sauce or white sauce,North Alabamians have a pretty strong philosophy about howbarbecue should be. Lucky for us, there are plenty of choicesright in our backyard so we can all live high on the hog.

Contrary to popular belief, North Alabamians didn’t actuallyinvent barbecue. The Native Americans earn that credit as dothe early European settlers who adopted their techniques—andthat’s certainly something to be thankful for this November.Today, the tradition of barbecue is as strong as ever as localinstitutions continue to perfect their smoking methods, secretsauces and Southern side items.

Our staff and readers have done the tough job of pigging out onbarbecue around the region, and we’ve come up with a list ofthe 10 best barbecue joints, from Huntsville to the Shoals andeverywhere in between. Some are older—like 87-year-old BigBob Gibson’s in Decatur, and some are newer—like 14-year-oldPop’s outside Florence. But each is family owned and offerssomething pretty special—whether it’s an addictively tasty slaw,a punchy sauce or a creamy peanut butter pie.



Locations: Sixth Avenue andDanville Road inDecatur and Monroe, NC

Founded: 1925 by Big Bob Gibson

Pulled or chopped:Pulled

Sauce: Originalwhite sauce, which is bottled in-houseand sold in area grocery stores;championship redsauce; backyardmustard sauce

Non-BBQ Favorites:Lemon, chocolateand coconut piesmade fresh daily


BIG BOB GIBSON’SDECATUR | MONROE, NC

BIG BOB GIBSON IS CONSIDERED THE FATHER of North Alabama barbecue. Hisdevoted followers say that because of him, North Alabama is now its own region forbarbecue, celebrated by foodies in the same way as Kansas City, Memphis, East Ten-nessee or North Carolina.

The recipes and cooking methods at Big Bob Gibson’s have been carefully passeddown from generation to generation. And running the business is still a family affair.Big Bob’s grandson Don McLemore is the owner, and in the summers, his grand-children help out. Don’s son-in-law Chris Lilly has represented Big Bob Gibson’s inthe national media including the Food Network, Today Show and most recently inJuly on CBS Morning News.

The restaurant is filled with first-place trophies and certificates from the NationalBarbecue Association, magazines, newspapers and various national competitionsclaiming Big Bob Gibson’s the best in the country. One of Big Bob Gibson’s claimsto fame is its award-winning white sauce which Big Bob Gibson invented himself.

“We started it in North Alabama in 1925,” says Ken Hess, manager of Big Bob Gib-son’s. “No one else has white barbecue sauce. South of Birmingham, north ofNashville, you won’t find it. It’s a secret recipe of mayonnaise, black pepper andassorted spices. Here, people put it on pork, ribs—and it’s really good on turkey andchicken.”

While the barbecue and sauces have received much acclaim, the pies, and the ladieswho make them, just might be Big Bob Gibson’s secret weapon. For the past 38 years,JoAnn Gunner has risen before dawn, getting to work by 6:00 a.m. to start baking pies.

“I love doing it,” says JoAnn. “And I wish I didn’t like to eat them, but I do.”

Three varieties are offered daily, including chocolate, lemon and coconut. Thecreamy filling rests on a crispy, buttery crust and is piled high with meringue. It’sthe perfect ending to a perfect meal.


LAWLERS BARBECUEATHENS | HUNTSVILLE | MADISON | LEWISBURG, TN

CUSTOMERS OF LAWLERS BARBECUE GET A BIG HELPINGof Southern hospitality and friendly service. That’s because thecompany is owned by brothers Phillip and Jerry Lawler andtheir best childhood buddy Jim Kelley, who all grew uptogether in Athens. The restaurants reflect what’s important tothe trio: God, food and fishing. Patrons sit in old church pewsbefore heaping plates of barbecue and all the fixings sur-rounded by fishing lures and even a boat that belonged to Jim’sfather.

“Growing up in Athens, barbecue’s always been a staple, partof everyday life,” says Jim. “It’s comfort food.”

LawLers stays busy through the weekwith both locals and travelers down I-65,but the restaurants are closed Sundays“on purpose,” as Jim says.

“We smoke the pork, ham and turkeyslowly for 24 hours over glowing hickoryto give it that tender, juicy, old-fashionedtaste, and we have pickers who hand-pick the barbecue,” said Jim.

The high-quality ribs, pulled pork,smoked ham and turkey bring peoplethrough the doors, but it’s as much thedown-home feel and “tickled pink serv-ice” that’s made the company successful,expanding from the founding restaurantin Pulaski, Tennessee to now eight loca-tions in North Alabama and Lewisburg,Tennessee.

Locations: Highway 72 at I-65 and HobbsStreet in Athens; Airport Road, Jeff Road and South Parkway inHuntsville; HughesRoad in Madison,Madison Hospitallocation openingsoon; Lewisburg,Tennessee.

Founded: 1978 by Phillip and Jerry Lawler


Sauce: White, hot, rib and mildwhich are all madein-house

Non-BBQ Favorites:The super stuffiepotato, loaded with cheese, chives, butter and eithersmoked turkey, hamor pork (well, almostnon-BBQ)


At his Athens loca-tion, Jim Kelley sitsbeneath the “bragboard,” where cus-tomers have writtennotes of praise forLawLers food.

“Growing up in Athens, barbecue’s always been a staple, part of everyday life. It’s comfort food.” —Jim Kelley


“I think it’s the nature of barbecue itself thatmakes it so popular. Every geographical areaadapts and makes it their own.” —Derrick Nottingham


SMOKEY’S BBQMADISON

TWELVE YEARS AGO, TOM NOTTINGHAM WAS RETIRINGand looking for a new project. He and his son Derrick wantedto open a barbecue business but didn’t know where to start.Friends of theirs in Chattanooga had a successful restaurantand gave them the best business boost of all: the recipe fortheir thick, zesty, Appalachian-style barbecue sauce. The Not-tinghams thought the sauce was an ideal way to offer theHuntsville market an alternative to North Alabama’s typicalthin vinegar sauce. They headed back to Madison ready toopen shop.

“I think it’s the nature of barbecue itself thatmakes it so popular,” says Derrick. “Everygeographical area adapts and makes it theirown. Our family’s from East Tennessee—wekind of brought that style to Huntsville.”

Smokey’s offers pulled pork, tender ribs andsmoked chicken, all served with their signa-ture sauce. For a lighter option, customerscan even order a pulled pork Panini. Dinershave an array of side item options from friedokra and fresh cornbread to banana puddingand homemade cobblers. Cobblers are madefrom scratch daily with local ingredients.This fall, check out the apple cobbler withapples from Scott’s Orchards in HazelGreen. Between the food and the big screenTVs, Smokey’s is an ideal spot to watchsome football.

Location: Highway72 in Madison

Founded: 1990 byTom and DerrickNottingham


Sauce: Their signature,Appalachian-stylered sauce

Non-BBQ Favorites: Homemade cobblers made with blackberries,peaches, apples or whatever’s in season; Tom’s homegrown tomatoes


WHITTS BARBECUEATHENS | DECATUR | ROGERSVILLE | ARDMORE | LAWRENCEBURG, TN

WHILE HE WAS IN THE TRENCHES during World War II, Floyd Whitt, a bricklayer,began drawing out plans for a brick barbecue pit. Back at home in Athens, he builtbackyard barbecue pits for clients until his wife Laura started nudging him to starthis own business. To save money to put their four children through college, Laurahad been working various jobs, from selling Avon makeup to socks, and was alwayslooking for the next business opportunity. So Floyd built a barbecue pit in the backyard of their house on Elm Street and started experimenting with cooking. Soon,neighbors saw the smoke, smelled the meat and started knocking on their door. So,in 1966, Floyd and Laura had their back yard zoned as commercial, and Whitts Bar-becue was born.

Today, there are nearly three dozen restaurants in North Alabama and Tennessee.But while years have passed and the business has expanded, not much else haschanged. Each of their four children along with their families has remained involvedin the business, and the meat is still smoked on Floyd’s brick masonry pit.

“Most places are going to pellet cookers or gas cookers, but we’re doing it the old-fashioned way in the brick pit that my daddesigned,” says Mark Whitt. “The smoketouches the meat rather than the flames.That makes a big difference.”

“We’re still doing it the older, harder way,but we think the result is worth it,” addsMark’s daughter Holly.

Whitts cooks their pork shoulders for 24hours over hickory wood coals. The meat ispulled and cut before it’s put on a buntopped with slaw, Laura’s original recipe, andmoistened with a thin vinegar sauce. Noteto reader: to keep the sandwich intact, onceyou’ve picked it up, you shouldn’t put itdown—and you won’t want to.

Facing Page: JeffWales prepares foodfor the daily rush.


Locations: ElmStreet (original location) and MarionStreet in Athens;Spring Avenue andSixth Avenue inDecatur; Highway 72in Rogersville; MainStreet in Ardmore;Highway 24 inLawrenceburg; anddozens more in Tennessee

Founded: 1966 by Floyd and Laura Whitt

Pulled or chopped:Pulled then cut

Sauce: Vinegar made in-house

Non-BBQ Favorites:Vinegar slaw andbaked beans madein house


I WALKBECAUSE SOMEONE’SLIFE DEPENDS ON IT.

SEPTEMBER/OCTOBER 2012 | NOAL APRESS.COM | 35SEPTEMBER/OCTOBER 2012 | NOAL APRESS.COM | 35


“BBQ is a very localized product. You growup used to a local style and flavor. You go 50miles in one direction and get different stylesand sauces.” —Art Sanford

Locations: Whitesburg Driveand Memorial Parkway inHuntsville

Founded: 1956 byPaul and VelmaHampton, daughterof Big Bob Gibson

Pulled or chopped:Either

Sauce: Big Bob Gibson’s originalwhite sauce recipefrom 1925; hot vinegar sauce andsweet sauce

Non-BBQ Favorites:Breakfast, includingcountry ham withbiscuits and gravy



GIBSON’S BAR-B-QHUNTSVILLE

VELMA HAMPTON, DAUGHTER OF BARBECUE LEGEND Big Bob Gibson, wanteda piece of the family business, but her four siblings had already staked their claim onthe Decatur market. She and her husband Paul set out to open their own restaurantin Huntsville. They spotted the perfect piece of land southeast of the city in a cot-ton field, and they pulled over to ask a farmer on a tractor if they could lease it. Theyear was 1956. Redstone Arsenal had already been established, and Huntsville wasabout to take off.

Today, Gibson’s Bar-B-Q is located just a quarter mile from that original spot. Ofcourse it’s no longer in the country but right in the center of Huntsville’s commer-cial district, just a minute from Parkway Place Mall.

The restaurant is now run by Velma’s grandson, Art Sanford, and he’s still serving thesame secret family recipes from his great-grandfatherBig Bob Gibson. Through the years, the restauranthas maintained its family feel, with black-and-whitephotographs and red-and-white-checkered table-cloths. Pork shoulders are smoked on hickory woodfor 12 hours, and sides and desserts are made freshdaily. Gibson’s has even expanded to breakfast whichhas become popular among diners looking to starttheir day with a hearty meal cooked to order.

“From my earliest days, I always wanted to work inthe business,” says Art. “I’ve been in the restaurantsince diapers. We haven’t changed any of the originalrecipes. The white sauce is identical to the first daymy great-grandfather created it.”

Below: A photo ofVelma and PaulHampton, John Pauland Charlotte Hamp-ton, and Louise andJess Sanford (Art’sparents) hangs inthe Huntsvillerestaurant.


GREENBRIER BAR-B-QUEMADISON

IN 1957 IN THE SMALL COMMUNITY OF GREENBRIER, Margaret Berzett, a sin-gle mother of three, opened a barbecue restaurant. For 30 years, she perfected hercooking techniques, and in 1987 when the new interstate opened, she was ready toexpand, and moved Greenbrier Bar-B-Que to its current location at I-565 andGreenbrier Road.

“For years in Greenbrier there was just a restaurant and a cotton gin,” recalls Johnny,Margaret’s son who has been involved with the restaurant since finishing college in1975. “Mom passed away in 2001; she was 83. She worked as long as she could andonly took one day a week off work.”

Johnny now runs the restaurant with help from his sisters-in-law and son. The no-frills, family-friendly atmosphere appeals to all types of people, from professionalsand highway patrolmen to a table of ladies celebrating a 70-plus birthday. Patronsvisit over plates piled high with pulled pork, smoked chicken with white sauce andbaskets of hushpuppies (which by the way are excellent dipped in the white sauce).Greenbrier also offers customers a hot vinegar sauce.

“What makes North Alabama barbecue different than other places is that our sauceis served on the side,” says Johnny. “In Texas and other parts of the country, barbe-cue comes with a lot of red sauce already mixed in. You can technically serve anykind of meat, put barbecue sauce on it and call it barbecue. But here, we cook ourpork butts overnight on hickory wood to give it its flavor and tenderness.”

Catfish is as much an Alabama staple as barbecue, and Greenbrier serves both toperfection. Generous dinners of golden fried catfish accompany shrimp, oysters andstuffed crab while pork plates come with the standard vinegar slaw, fried okra, bakedbeans or fries. Or for those who can’t decide, the combination dinner allows for bar-becue pork and catfish. It’s a win-win.



Location: Off I-565 in Madison

Founded: 1957 byMargaret Berzett


Sauce: White sauceand hot vinegarsauce made in house

Non-BBQ Favorites:Hushpuppies, friedokra and catfish


Location: West College Street in Florence

Founded: 1972 byJohn Bunyan Cole


Sauce: Hot, vinegarsauce; mild, redsauce; and whitesauce which are bottled and sold in area stores

Non-BBQ Favorites:Hot mustard slaw,slaw dogs andbanana pudding

Dwight Cole


BUNYAN’S BAR-B-QUEFLORENCE

FOR THE PAST 40 YEARS, everyone from blue collar workers to doctors at nearbyECM hospital have been coming to Bunyan’s Bar-B-Que for a quick lunch or to grabdinner on the way home. Customers come inside the cinderblock diner, order theirmeals from the window, pay with check or cash, and either leave with their whitebags or take their paper-wrapped food and canned drink to one of a handful of tables.The system is as simple as the food, yet both are extremely effective. It’s the wayJohn Cole did it when the restaurant opened, and it’s the way his son Dwight doesit today.

“He used to work at Ford, and he had a knack for barbecue,” says Dwight Cole of hisfather. “He was always grilling in the backyard. As a child I remember he had bigbarrels of barbecue he cooked after work. He thought he’d give the restaurant busi-ness a go. This place was vacant, so he checked it out.”

Dwight’s mother and father are now 75 and 78 respectively, and while they still comeby the restaurant from time to time, it’s up to Dwight to run the business, cook thebarbecue and make the side items, from the spicy mustard slaw to the potato saladand baked beans.

“My mother’s a gourmet cook,” says Dwight. “She takes recipes and makes them bet-ter. Someone else had the mustard slaw, but she made it her way. The bananapudding is also her recipe.”

Bunyan’s offers all the staples of a good barbecue place with a few extras, fromsmoked chicken and hearty slabs of ribs to pulled pork sandwiches and hot dogswhich both come with mustard slaw. Their sauces and slaw have become so popu-lar, they are packaged and sold in Florence grocery stores and at Star Market inHuntsville. So now everyone can enjoy a little taste of Bunyan’s at home.


SINGLETON’S BAR-B-QUEFLORENCE

YOU WOULDN’T WANT TO BE CAUGHT RED-HANDED in Singleton’s, unless ofcourse we’re talking barbecue sauce. That’s because Singleton’s is owned by long-time Florence police chief Rick Singleton and his wife Peggy. And once this articleis published, Rick could be the city’s new mayor. Rick’s father Junior started therestaurant with his brothers back in the 50s, and today the Singleton name is stillgoing strong.

“Both of our daughters grew up here, working after band practice,” recalls Peggy. “Assoon as my girls turned 14, I got them a work permit.”

The Singletons’ daughters both followed in their father’s footsteps as a public servantand in law enforcement—one is a school teacher and the other is an assistant districtattorney.

Throughout the restaurant is Rick’s badge collection from various police depart-ments across the country and as far away as France. He even has a Florence-themedcollection, with badges from cities named Florence in Oregon, Colorado, Arizona,Texas, Kansas, Mississippi, Kentucky and New Jersey. While Rick has served the Flo-rence police department for 32 years, and as police chief for 16, he’s kept an activerole at the restaurant.

“My husband loves to cook,” says Peggy. “We have an outdoor kitchen at our house.A lot of time he’ll come in here and try new recipes and let our staff critique them.”

That’s how the Pig Trough Taterswere invented. Rick baked a potato,chopped it up, fried it, and thenadded pork, peppers and onions.Another popular menu item is theBarnyard Sampler, a colossal plate ofchopped pork, a whole roastedchicken, beef brisket, ribs and sausagewith three sides, such as Brunswickstew, sweet potato fries and spicedapples.

“Believe it or not, people order it andeat it all,” says Peggy.

But they’d better save room for one ofSingleton’s desserts, made from theoriginal family recipe. There’s choco-late, chess, peanut butter and lemonice box pies, and the first Sunday ofevery month there’s homemadebanana pudding. It’s unlawfully good.


Location: HuntsvilleRoad in Florence

Founded: 1957 byAaron, Junior andW.D. Singleton

Pulled or chopped:Chopped (can bepulled by request)

Sauce: Hot, vinegarsauce; thick, mildsauce and whitesauce made in-house

Non-BBQ Favorites:Homemade pies likepeanut butter,chess, chocolate andlemon ice box;spiced apples andsweet potato fries


“Bring me a pig, and I’ll give youa sandwich.” —Beverly Dixon


POP’S BBQST. FLORIAN

POP’S HAS THE LOOK AND FEEL of an old countrygeneral store, complete with a big chicken outside thesimple brick structure with squatty, wooden porch.Once inside it doesn’t take long to notice the collec-tion of pigs. There are probably more than 100 pigs,from paper towel holders, clocks and piggy banks tostuffed animals lining the wall.

“Bring me a pig, and I’ll give you a sandwich,” laughsBeverly Dixon, who owns the restaurant with herhusband Tim and greets their customers at the frontcounter. “Tim’s dad opened the restaurant—that’swhere the name Pop comes from. My husband juststepped into his footsteps.”

While Pop has passed away, his wife Johnnie stillworks at the restaurant alongside her son and daugh-ter-in-law. She remembers her husband as a goodbusiness man who liked being in business for himself,and his love for barbecue didn’t hurt his motivationfor opening the restaurant 14 years ago.

The ribs, pork and chicken are cooked under Tim’ssupervision on a hickory wood pit located right outside thebuilding. Pop’s also offers daily specials such as country friedsteak and fried catfish. Tim makes his own mustard slaw thatcustomers put right on their pulled pork sandwiches, not tomention he bakes chocolate and lemon ice box pies.

“It’s my recipe but he makes them,” says Johnnie. “Mammataught him well.”

Location: County Road 61 in St. Florian

Founded: 1998 byBeverly and TimDixon


Sauce: Red sauce,hot sauce and whitesauce made in house

Non-BBQ Favorites:Chocolate andlemon ice box pies


DICK HOWELL’S BAR-B-Q PITFLORENCE

THE SECOND-OLDEST BARBECUE RESTAURANT in North Alabama is Dick How-ell’s, another well-known institution. While Big Bob Gibson introduced NorthAlabama to white sauce, Dick Howell introduced the area to hot mustard slaw. Todaythe restaurant is run by Dick and Samella Howell’s great-grandson Kevin, who’s stillserving his family’s legendary pulled pork sandwiches and hotdogs, topped with thespicy mustard slaw.

“I grew up in it,” says Kevin. “I’ve been working up here since I was 11 years old andtook over in 2008. We’re about the oldest restaurant around here.”

The business has survived a lot of ups and downs in the past 65 years, includingthree fires, but Dick Howell’s strong customer base—from downtowners to UNAstudents—keep on coming back. While much of the menu remains the same, Kevinhas made a few adaptations. At his customers’ request he introduced smokedchicken and white sauce in 2010. But Kevin honors his family traditions by display-

ing photos on the walls and on the backs ofmenus as well as continuing to smoke themeat outside in the pit as his great-grandfa-ther did, which is much more laborintensive.

“We’re the only one around that still does itthe old-fashioned way,” says Kevin. “We havea big old open pit that we’ve been doingsince the 40s. A lot of people have switchedover to the smokers. It has a better flavorwith the real hickory pit. We cook it about16 hours.”

All the meat is smoked with local, hand-cuthickory wood. Kevin keeps the pit hiddenfrom the public eye so the family techniqueremains a secret.

While the chicken, ribs, turkey, ham andpulled pork from the pit are certainly wortha visit, perhaps the best item of all is the hotdog. One bite of that perfect combination ofbun, hot dog and mustard slaw…hot diggitydog it’s good.


Location: Pine Street in Florence

Founded: 1947 byDick Howell


Sauce: Original mus-tard slaw and whitesauce made in-house

Non-BBQ Favorites:Mustard slaw, slawdog, baked beansand potato saladmade in-house

Kevin Howell

“We’re the only one around that still does it the old-fashioned way.”—Kevin Howell

Deadline:OCTOBER 1, 2012

This is your chance to win the North Alabama Perfect Wedding!Are you dreaming about a wedding that’s like no other?Are you looking for that perfect mix of Southern heritage, sophisticated chic, and drop-dead gorgeous style?We may have just what you’re looking for: it's the North Alabama Perfect Wedding!

Burritt on the Mountain, No’Ala magazine, Armosa Studios and wedding stylist Jordyn Dean have teamedtogether with a selection of north Alabama’s top wedding experts to give you an experience you will neverforget… and neither will your guests. We’ll help you design and carry out the wedding of your dreams, atlittle or no cost to you, and then we’ll feature it in the July/August, 2013, issue of No’Ala magazine. Thiswill be an experience all of north Alabama will be talking about. This will be the Perfect Wedding.

Here’s what we’re looking for:

A bride from North Alabama or with ties here. You have to currently live here, or you must have grown up here, have family here, and plan to have your wedding here.

Someone willing to relax and let the experts work their magic.

Someone who will agree to set their wedding date for May 19, 2013.(There may be some flexibility in this date.)

Someone who will let us document the process, and who is willing to blog about it.

Here’s what we will offer:

Wedding stylist Jordyn Dean will meet with you to learn about your personality and help you create the perfect event.

Armosa Studios will document the major milestones of this event.

Baron Bluff at Burritt on the Mountain will provide the location for the wedding—with a spectacular view!

Other partners include: Signature Smile, Grogan Jewelers, In Bloom Floral Design Studio, Party Works,Make-up Artist Natalie Faggioni, the Huntsville Symphony Orchestra, Damson Automotive, and moreadded every day!

The value of this package exceeds $20,000. The memories will be priceless.

Interested? Here’s what you do:

To apply, brides must submit an Inspiration Board by October 1, 2012. Boards must be delivered to Burritt on the Mountain, 3101 Burritt Drive, Huntsville, AL 35801. Phone (256) 536-2882. For informa-tion about how to produce an inspiration board, please visit www.alabamaperfectwedding.com.

Finalists are subject to a personal interview by the Perfect Wedding Team. Finalists will be decided byOctober 10, 2012, and the winner will be announced by November 15, 2012.

The wedding will take place on May 19, 2013, at Baron Bluff, Burritt on the Mountain, and will be featured in the July/August, 2013, issue of No’Ala Huntsville.

Got questions?Visit www.AlabamaPerfectWedding.com for details. If you want the picture perfect wedding, get startedon your inspiration board today. You might win the wedding of your dreams!

DEADLINE: OCTOBER 1, 2012


PHOTO BY ARMOSA STUDIOS


PHOTOS BY DANNY MITCHELL » TEXT BY CLAIRE STEWARTPRODUCED BY CLAIRE STEWART » STYLING BY DAVID SIMS


DESSERT FADS COME AND GO. Remember the 1960s, when weoohed and ahhed at the amazing shapes and fruit variations thatcould be embedded in a Jello-molded dessert? In the 1970s, wedipped things in chocolate at fondue parties with our hippestfriends. In the 1980s, molten chocolate cake swept the nation andwas included on every restaurant chain’s menu. And now, it seems,you can find a cupcake or a cakepop on every street corner. But,nothing will ever, ever touch the classic Southern pie. Admit it—you have never heard someone say, “I am just not a pie person.”Pies are for everyone.

And pie in the South stirs up memories. Who doesn’t have afavorite pie that Grandma used to make, or the pie we rememberalways having for special occasions? Pie loyalty is why we decidedto host a pie contest here in the Huntsville area (and because wewere hungry and knew you were all great cooks). Through socialmedia and word-of-mouth, we reached some of the best bakers inthe Valley and asked them to roll up their sleeves and get to bak-ing to defend the honor of their favorite pie recipe. After siftingthrough the recipe entries, we taste tested our top recipe picks,and chose from every variation of pie imaginable, from creamy,meringued pies to classic lattice-topped fruit pastries, as well as afew savory pies to make us feel better about ourselves. Many ardu-ous hours of tasting, arguing, and a few sugar-induced comas later,we finally reached a decision. Here are our top pie picks from theHuntsville area, including a delectable Best Blackberry from ourwinner, Lisa Barnes. The recipes for the very top choices areincluded for you to try at home—but be warned: you are likely todrool over the next few pages.


And the winner is…

PIE FACTS:Although we think there isnothing quite as American asapple pie, pies have actuallybeen around since about2000 BC, according to theAmerican Pie Council. (Yes,there is an “American PieCouncil.”) The first recordedpie recipe was Roman, andwas for a rye-encrusted goatcheese and honey pie. Mostof the earliest pies we knowabout were meat pies, butfruit pies or tarts were prob-ably first made in the 1500s.Pie came to America withthe English settlers.

National Pie Day is cele-brated on January 23. Butwhy wait until then to have aslice? According to the Amer-ican Pie Council, if you linedup the number of pies soldin U.S. grocery stores in oneyear—not counting the piessold in restaurants and foodclubs—they would easily circle the globe.

Best Blackberry PieLisa Barnes

• 1-2/3 cups sugar• 1/2 cup flour• 1 stick melted butter• 2 teaspoons vanilla• 1 teaspoon brandy• 28 ounces frozen blackberries• 2 pie crusts (bake one pie crust on a greased baking

sheet for 10-15 minutes or until lightly browned)

Stir together the first 5 ingredients. Gently toss in blackber-ries until sugar mixture is crumbly. Spoon 1/2 of the mixtureinto a lightly greased 9 x 11 dish.

Cut baked pie crust into strips and layer them on top of theberry mixture. Add last layer of berries.

Cut remaining unbaked pie crust into 1” strips and arrangediagonally on top. Bake at 375 for 30 minutes or until crust isgolden brown and fruit is bubbly.

Serve with whipped cream or vanilla ice cream.

All-Purpose Pie Crust• 2-1/2 cups flour• 2 tablespoons sugar• 1 teaspoon salt• 1-1/2 sticks of cold butter, cut into small pats• 1/2 cup cold butter flavored shortening,

cut into four pieces• 1/4 cup cold vodka (I keep it in the freezer)• 1/4 cup cold water

Mix flour, sugar and salt together. Cut the butterand shortening into the flour mixture until mixturelooks roughly like small granola. Add the vodka andthe water and toss, then stir until the mixture holdstogether. Divide into two equal portions and formgently into two discs. Chill about 30 minutes. Rollout quickly and fit into pie plates.


Other

Pie

Cookies

Cake

PIE FACTS:When asked which dessertAmericans would prefer afriend or family memberbring to the house for a holiday dinner, according toan American Pie Council andCrisco survey, the answerwas “pie.”

Thirty-six million Americansidentify apple pie as theirfavorite, and 47% of Ameri-cans, when they think of pie,think of the word “comfort-ing.” One in five Americansadmit eating an entire pie bythemselves, and it is esti-mated that six million men,ages 35-54, have eaten thelast slice of pie and denied it.

PIE CHART:WHAT IS YOURFAVORITEDESSERT?

German Chocolate Pie Dan Halcomb

(Makes 2 pies)

• 1/3 cups flaked coconut• 1/2 cup chopped pecans• 1 (4 ounce) German Chocolate bar

(broken into squares)• 1/2 stick margarine• 12 ounces evaporated milk• 1-1/2 cups sugar• 3 tablespoons cornstarch• 1/8 teaspoon salt• 2 eggs• 1 teaspoon vanilla• 2 unbaked, 8”, deep-dish pie crusts

Mix the coconut and chopped pecans—set aside.

In a saucepan on low heat, melt together the GermanChocolate squares and the margarine—stir until blended.Remove from the heat and gradually blend in the evaporatedmilk—set aside.

In a mixing bowl, combine the sugar, cornstarch and salt—stir well. Push the mixture to one side of the bowl, and onthe other side, beat the eggs. Then combine the eggs withthe sugar mixture. Gradually blend the chocolate mixtureinto the sugar and egg mixture. Add vanilla and continuestirring until well blended.

Divide the mixture between the two pie crusts.

Top each with the coconut/pecan mixture.

Bake in a 375 degree oven (pre-heated) for 40-45 minutes.The filling will be soft, but it will set while cooling.(My mother’s oven was always a little slow, so it may notrequire quite this much baking time in more efficient ovens.)

Cool and serve.


Other

Apple

Pecan

Pumpkin

BananaCream

Cherry

PIE FACTS:According to a survey by theAmerican Pie Council andCrisco, Americans preferapple pie above all others. Infact, the state of Vermontadopted Apple Pie as itsState Pie in 1999. Cherry pieranked fifth in the survey,and in the state of Kansas atone time it was illegal toserve ice cream on cherrypie. Boston Cream Pie is noton this survey because it is,in fact, not a pie: it's consid-ered a cake.

The American Pie Councilsays that people who preferapple pie are independent,realistic and compassionate;pecan pie lovers arethoughtful and analytical.Chocolate pie lovers are saidto be loving, and those whoprefer pumpkin pie are con-sidered funny andindependent.

PIE CHART:WHAT IS YOURFAVORITE KINDOF PIE?

Goats’ Milk Salted Caramel TartJennifer Doss

• 1 cup all-purpose flour• 1 cup finely ground pretzels• 1/2 cup confectioner’s sugar• 1 cup softened unsalted butter• 2 quarts goats’ milk• 3 tablespoons water• 2-1/2 teaspoons of baking soda• 1 teaspoon vanilla extract• 1-1/2 tablespoons sea salt,

plus a scant amount for finishing• 1 cup pecans (optional)

Shortbread Crust• 1 cup all-purpose flour• 1 cup finely ground pretzels• 1/2 cup confectioner’s sugar• 1 cup softened unsalted butter

In a large mixing bowl combine flour, ground pretzels, andsugar. Add softened butter and mix until just combined. Donot over-mix. Empty onto plastic wrap and wrap tightly;place in refrigerator for 1 hour. Spray cake pan with non-stick spray. Remove dough from fridge and gently roll out tocover the bottom of the cake pan. Bake at 350 degrees for 15minutes or until just golden. Remove from oven and allow tocool.

Goats’ Milk Caramel• 2 quarts goats’ milk• 3 tablespoons water• 2-1/2 teaspoons baking soda• 1 teaspoon vanilla extract

Pour goats’ milk into a large saucepan and gently bring tolow boil. Combine water, baking soda, and vanilla extract ina small container, mix thoroughly, and combine with milk.Return to a low boil and allow the milk to reduce to caramel.Once reduced, combine with 1-1/2 tablespoons of sea saltand 1 cup of pecans (optional). Place in cool shortbreaddough and return it to the oven for 12 minutes. Removefrom oven and while still hot, sprinkle with a scant amountof sea salt to taste and allow it to cool to room temperature.


PIE FACTS:According to a “Pie Slice ofLife” survey conducted bySchwan’s Consumer BrandsNorth America, Mom makesthe best pie. Surprisingly,Grandma doesn’t—storebought convenience piesranked second, which wasgood new for Schwan’s Consumer Brands NorthAmerica, but bad news forgrandmothers and those ofus who love them. Not rep-resented in this survey, butsignificant: according to theAmerican Pie Council, 18% of men say their wives makethe best homemade pie. Twopercent of women say theirhusbands do.

PIE CHART:WHO MAKES THE BEST PIE?

SomeoneElse

MomStoreBought

Grandma

Black Bottom PieJill Stewart

Crust• 1-1/2 cups gingersnap crumbs• 1/4 cup granulated sugar• 6 tablespoons (3/4 stick)

unsalted butter, melted

Filling• 2 cups whole milk• 1/2 vanilla bean, split• 1 cup granulated sugar• 4-1/2 teaspoons cornstarch• 4 large egg yolks, beaten• 1-1/2 ounces unsweetened

chocolate• 1-1/2 teaspoons vanilla extract• 1-1/2 teaspoons brandy• 1 tablespoon unflavored gelatin,

sprinkled over ¼ cup cold water• 4 large egg whites• 1/2 teaspoon cream of tartar• 1/8 teaspoon salt • 1/2 cup heavy cream• 1 tablespoon confectioner’s sugar• 1/2 ounce semisweet chocolate

CrustCombine the crumbs, granulated sugar,and butter in a bowl. Pat the mixtureinto a 9-inch pie pan. Bake for 10 min-utes, until the crust bubbles slightlyand is puffed. Set aside to cool.

FillingIn a medium heavy-bottomedsaucepan over medium heat, bring themilk and vanilla bean to a simmer.Remove from the heat.

In a mixing bowl, whisk together 1/2cup of the granulated sugar and thecornstarch. Add the egg yolks andwhisk until there are no lumps.

Remove the vanilla bean from the milk,rinse, and reserve for another use.Slowly whisk the hot milk into the yolkmixture. Return the entire mixture tothe saucepan and cook over very lowheat, stirring constantly with a spatulauntil the mixture boils for 1 minute.Remove from the heat.

Remove 1 cup of the custard to a smallbowl. Add the unsweetened chocolateand vanilla extract to the small bowl ofcustard.

Pour this chocolate custard into thecooled baked pie crust. Mix the brandyand softened gelatin into the remainingcustard. Cool the saucepan of brandycustard in an ice bath.

In an electric mixer, whip the egg whitesat low speed until frothy. Add the creamof tartar. With the mixer running, addthe remaining 1/2 cup granulated sugar,1 tablespoon at a time, and the salt.Once all of the sugar has been added,increase the speed and whip the whitesuntil they hold soft peaks. Fold the eggwhites into the cooled brandy custard.Smooth the mixture over the chocolatelayer in the pie.

Whip the cream and confectioner’ssugar until the cream holds soft peaks.Spoon it in big dollops over the brandylayer. Shave, or grate the semisweetchocolate over the top. Refrigerate for 3hours, or until set.


PIE FACTS:A Schwan’s ConsumerBrands North America sur-vey asked which TV momwould probably make thebest pie. Carol Brady, of THEBRADY BUNCH, led the pack,followed by THE COSBYSHOW’s Claire Huxtable,DESPERATE HOUSEWIVES’Bree Van de Camp, andEVERYBODY LOVES RAY-MOND’s Debra Barone.Believe it or not, 8% of therespondents thought MargeSimpson, of THE SIMPSONS,would make the best pie.

In the 1890s, “pie” was acommon expression mean-ing anything easy—hence“easy as pie.” And did youever wonder why DonMcLean sang “Bye, Bye, MissAmerican Pie?” The airplaneBuddy Holly died in wasnamed the “American Pie.”

PIE CHART:WHICH TV MOMWOULD MAKE THEBEST PIE?

CarolBrady

ClaireHuxtable

Bree VanDe Camp

DebraBarone

MargeSimpson

SomeoneElse

Coconut Cream PieAbram Tidwell

• 3/4 cup white sugar• 1/4 cup corn starch• 1/4 teaspoon salt• 2 cups milk• 6 tablespoons butter• 3 egg yolks• 1 teaspoon vanilla• 1 cup flaked coconut• 3 egg whites• 6 tablespoons white sugar• 9” pie crust (baked)• 1/2 cup flaked coconut (garnishing)

Bake a 9” pie crust at 400° for 10 to 12 minutes or untilgolden brown. Remember to use a fork to poke several holesin the bottom of the pie shell to keep it from rising. Removefrom oven and let cool.

Combine 3/4 cup sugar, cornstarch, salt and milk in asaucepan. Cook over medium heat while stirring constantlyuntil liquid becomes thick and bubbly.

Beat 3 egg yolks in a medium glass bowl. Gradually stir in1/4 hot mixture into the egg yolk mixture. Pour the egg yolkmixture back into the remaining hot mixture and returnsaucepan back to the heat making sure to stir constantly for30 seconds. Remove from heat and add butter, vanilla andcoconut. Stir until well blended. Pour into a baked pie shelland prepare meringue.

Preheat oven to 375°.

In a large glass bowl beat the egg whites until the mixturebecomes thick and frothy. While continuing to beat eggwhites, slowly add 6 tablespoons white sugar until they formstiff peaks. Spread meringue over the pie making sure to sealthe edges. Sprinkle the pie with coconut.

Bake pie in preheated oven for 8 to 10 minutes or untilmeringue is golden brown.

For best results let the pie chill for 1 to 2 hours, or overnightin refrigerator.

62 » market » Claire Stewart » Photos by Danny Mitchell

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FRESH FOR FALLPHOTOS BY ARMOSA STUDIOS » PRODUCED BY CLAIRE STEWART

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74 » food for thought » Sarah Gaede

Oink if you love barbecueI HAVE A HORRIBLE CONFESSION TO MAKE. Although I do not have a drop of Yankee blood in my body,sweet tea makes the hair stand up on my arms (not in a good way), I can’t fry chicken to save my life, andI do not care about football. At all. College or pro. I don’t even like to hear a game on the TV as I passthrough a room on my way to somewhere else. This is not a danger chez Gaede, since one of my hus-band’s primary virtues, besides his fabulous house-cleaning ability, is his indifference to football. And no,he is not a girly-man.

So I was at a bit of a loss when we moved to Florence, and I was supposed to choose between Alabamaand Auburn. I had already encountered this problem when we lived in Orlando, where the Florida/FloridaState rivalry is almost as intense. My compromise has always been to look at the Sunday paper before

heading off to do church, so I can be prepared to rejoice with those who are rejoicing, and weep withthose who weep. But there are limits. One church where I served in Orlando had as

a member a rich Gator fan(atic) who, I am not lying, preferred that I say “Go Gators”when placing the communion wafer in his hand, rather than “the Body of Christ,

the bread of heaven.”

And speaking of heaven, I may not care about football, but bygolly, I am passionate about barbecue—East Carolina barbe-cue, to be exact, the barbecue of my people, the barbecue thatJesus serves at the heavenly banquet. Just as even the most

rabid Alabama or Auburn fan will watch another team play, just

to be watching football, I will eat other barbecue. I havefound tasty barbecue in the Shoals. But as far as I amconcerned, it is not real barbecue. That would bechopped pork with a vinegar-based sauce, served with

coleslaw and thumb-size hushpuppies.

My father, my husband Henry, and I still dream about the lit-tle barbecue place run by an old black woman we happened

upon one summer in Surf City, North Carolina. We loaded up on pork, slaw, and thebest hush puppies I’ve ever eaten, and received a hero’s welcome back at the beachhouse. Although we looked every summer for years after that, we never found theplace again. It was, apparently, the Brigadoon of barbecue.

Fortunately, East Carolina barbecue no longer has to be a dream here in North Ala-bama, thanks to the Oink Express, the shipping branch of King’s Barbecue in Kinston,

NC, my mama’s home town. Whenever I have a craving, I just call up and order from

“I MAY NOT CARE ABOUT FOOTBALL,BUT BY GOLLY, I AM PASSIONATEABOUT BARBECUE”

Illustration by Cory Thoman


my new friend Ashe Worthington, who is good for 15 minutesof heated conversation about the superiority of real East Car-olina barbecue over all others. While I got him to give me avague idea of their coleslaw recipe by asking yes and no ques-tions, you are on your own with the hushpuppies.

Although I have several pints of King’s barbecue in my freezer,I tested this slow cooker recipe just for you all, in case you wantto know what all the fuss is about. It’s pretty darn close to theoriginal. But it’s a lot easier to call Oink Express at 800-332-6465, ask for Ashe, and tell him Sarah from Florence sent you.Be sure to order slaw and hushpuppies too, while you’re at it.

East Carolina Style Chopped Pork

• 1 (5 pound) bone-in Boston butt pork roast• Kosher salt• Freshly ground black pepper • Liquid Smoke (optional)• 1-1/2 cups apple cider vinegar• 2 tablespoons light brown sugar• 1-1/2 tablespoons hot pepper sauce (I use Frank’s)• 1 to 2 teaspoons cayenne pepper• 1 to 2 teaspoons crushed red pepper flakes• Hamburger buns, the classic white kind, no whole

wheat, no sesame seeds (optional)• Coleslaw (See recipe below)

Place the pork shoulder in a slow cooker and season liberally with salt and pepper. Add a few dashes of LiquidSmoke if desired. Pour vinegar around pork, cover, andcook on Low for 12 hours. Do not lift the lid at any time,or you will be blasted by fumes.

Remove the pork from the slow cooker, and discard anybones and big chunks of fat. Strain the liquid into a largeglass measuring cup, and refrigerate overnight. Cover andrefrigerate pork overnight.

To serve, pull pork into strands, then chop with a chef’sknife. This is not particularly enjoyable, but it is neces-sary for authenticity. Place chopped pork in a Dutch ovenor heavy pot. Remove the solidified fat from the cookingliquid and discard. Measure out two cups liquid; stirbrown sugar, hot pepper sauce, cayenne and red pepperflakes into liquid. Stir into pork and heat. Add salt, pep-per, and Liquid Smoke to taste. Serve with coleslaw onbuns, or save the calories and just pile barbecue on a plateand top with slaw. Makes a lot, and freezes well.

Coleslaw

• 1 medium head cabbage• 2 carrots, peeled• 3/4 cup mayonnaise• 2 tablespoons white vinegar• 1 tablespoon sugar• Salt and black pepper to taste

Remove just the very outer leaves of the cabbage, and coreit. You want some dark green in there too. Grate cabbagein a food processor (easy); or the big holes of an old fash-ioned grater (not so easy). Grate carrots. Combine withremaining ingredients, pack in a container, and refriger-ate overnight before serving.

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76 » 20 answers » Claire Stewart

What would you eat for your last meal?

“Fried okra and pineapple pudding” —Terry Sterling

“Tutt and Tutt’s local relish on salmon withgoat cheese. It is delicious!” —Lane Tutt

“The best octopus money could buy”—Rusty London

“Fried okra and ice cream” —Jordan Gay

“Mom’s homemade biscuits and meatloaf, sweetcream Coldstone ice cream, and green tea” —Karisa Haynes

“Risotto at Cotton Row” —Greg Whitehead

“BLT, Jack Daniels, and Key Lime Pie” —Sally Jones

Rusty London

Greg Whitehead

Karisa Haynes

Jordan Gay

Sally Jones

Lane Tutt

Terry Sterling


“Humble Heart Farms lamb roast with goat cheese.Champion Farms sautéed green beans,

squash and onions” —Paul Spell

“Roast Beef with carrots, potatoes, green beans, rolls, and sweet tea” —Mike Fredrick

“Skyline chili, bread pudding, anda Full Sail Amber” —John Heikkinen

“Crabcakes, steamed blue crab, mom’s homemadesoup, croissants, honey mangos, and tiramisu

with a mojito on the side.” —Rosemary Sacris

“Lomo Saltado, Dr. Pepper, and asour cream pound cake” —Keith Hocutt

“Tomatoes, mozzarella, and balsamic from Italy. Then I would finish it off with tiramisu.” —Teresa Brosemer

Rosemary Sacris

Mike Fredrick

John Heikkinen

Teresa Brosemer

Keith Hocutt

Paul Spell

“An entire triple chocolate cake” —Joshua Hocutt

Joshua Hocutt


“Sliced tomato caprese salad, north Alabamamozzarella, purple hull peas, figs and a

bourbon sweet tea” —Austin Benton

“Blowfish… if I know I am going to die anyway, I may as well eat something poisonous. It could be pretty good!” —Kyle Hanes

“Pizza from Romano’s Grill” —Dianne Burch

“Spaghetti with meatballs and a Bud Light” —Lonnie Lewis

“Crackers, brie and a fresh apple. I would keep it very simple” —Pat Sampson

“I would go to Olympia Greece, eat souvlakiand drink beers, eat above the city and feel like a god”

—Jonathan Catherman

Kyle Hanes

Dianne Burch

Lonnie Lewis

Austin Benton

Pat Sampson

JonathanCatherman

78 » 20 answers » What would you eat for your last meal?

“Tacos, macaroni and cheese, mashed potatoes, andcheesecake… and a Diet Coke of course.” —Alanna Miller

Alanna Miller

MY GRANDMOTHER IS 93, AND IN A FEW MONTHS SHE’LL COOK THANKSGIV-ING DINNER for her three sons, seven grandchildren and three great grandchildren.With spouses, significant others and a few of my dad’s cousins thrown in, it’s closeto thirty people gathered inside her modest home in Massey, just down the highwayfrom Hartselle.

About this time every year, my grandmother starts calling everyone in the family toget a headcount and any special menu requests. My brother wants creamed potatoes,my husband wants macaroni and cheese, my cousin wants creamed corn andanother wants lima beans, and so on. And I just want her desserts. She always makesat least three pies from scratch—pecan, coconut, chocolate or lemon—since we allhave our favorites. She aims to please…everyone.

You’d think at her age, mygrandmother would wantsome extra help in the kitchen,but we seem just to get in herway. When I try to pitch in, Iput the leftover peas in thewrong Tupperware dish (whoknew?), or reheat the greenbeans on the wrongmicrowave setting (no useexplaining that unlike her, I’veactually used a microwave myentire life). While my grand-mother loves to entertain usfor Thanksgiving, DecorationDay, birthdays and other holi-

days, her rules as hostess go beyond the kitchen. In her one and only bathroom (I’mnot complaining considering the outhouse was once my dad’s only option) sheaffixed a sign with a clothes pin to her two nice hand towels which reads “For looksonly, do not use.” My grandmother might be bossy and determined, yet she’sthoughtful and gentle. She can kill a garden snake with her hoe in one fell swoop butshe can sing my son to sleep, as she did for my brother and me, with “You Are MySunshine.” She’ll make me so angry during an argument, but she’s the first to call meon the morning of my birthday. It might be her way or the highway, but I happen tolike it her way.

80 » bless their hearts » Laura Anders Lee

Life at Grandmother’s Table

It saddens me to think that when my grandmother goesall of those traditions will go with her.

Massey, Alabamain the 1950sDoris Herring (mygrandmother) is onthe far right. Myfather is on the farleft and his twobrothers and cousinsand aunts are all inthe middle.


Walking into her house, a warm, familiar feeling washes overme. (Not just because the window unit isn’t on high enoughor that the décor hasn’t changed over the years.) There are newpictures framed, but the old, dusty ones are behind those,crammed on the bookshelf over the couch and on the televi-sion stand. (Must my awkward fourth grade portrait still be ondisplay?) Grandmother’s thimble collection still has a place ofprominence, but it’s grown as family members visit new places,bringing her back a token. There’s congenial chatter from myfamily and my grandmother’s Southern voice shouting orders(only because her hearing aid isn’t in). And there’s always thesmell of something cooking, chicken frying or hot biscuitsawaiting a crown of tomato gravy.

I think it’s her strong will (and good cooking hasn’t hurt) that’smade her survive all these years… picking cotton in the brutalAlabama heat, becoming a widow at the age of 44. She herselfnever finished the eighth grade, but her three sons and sevengrandchildren all attended college, and most went on to grad-uate school or law school. But although we’ve made mygrandmother proud, I think in many ways she’s much moreaccomplished. I’m afraid I’m part of the new generation wherenothing much is homemade. We are the generation of con-venient suppers, boxed cake mixes, canned vegetables andfrozen biscuits. My grandmother and her sisters used to makethe most beautiful and intricate quilts, pick apples for jelly, putup beans and corn for the year. I can’t do any of those things.I can’t even hem a skirt (unless you count the iron-on tape). Itsaddens me to think that when my grandmother goes, all ofthose traditions will go with her.

One of these days, I am going to write down her recipes so thatmy children know what it was like “in the good old days.” ButI’d also need to include her expressions to go with them. “Ohmy lands, I have burned the potatoes;” “I reckon this tea needsto be sweeter. Laura, bring the sugar, it’s over yonder;” “I sawso-and-so at the Wal-mart, and she has put on weight, blessher heart;” “Oh, mercy! I went by Kentucky Fried Chicken theother day, and can you believe what they charge for chicken?”(She would probably dig her own grave if she knew that at oneof Emeril’s restaurants in New Orleans, I ordered an entrée offried chicken, sweet potatoes and macaroni and cheese for awhopping $30. I will never tell her because the last thing I wantis her shaking her head at me.)

Some of my best days have been spent enjoying the simple lifeat my grandmother’s house, playing in the backyard followed bya homecooked meal and a sing-along to her guitar. Our familyis scattered across the state and across the south, but each yearwe’re drawn back to my grandmother’s familiar table. Four gen-erations bound by food. And for that, I am thankful.

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Finger-lickin’ Good with Christopher Mefford

No'Ala Huntsville September/October 2012

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