ACCENT July 2009 Edition

ACCENT
S O U T H M I S S I S S I P P I
PREMIERE EDITION JULY 2009
Grillin’ With Robert St. John

SPECIAL WEDDING SECTION | REINVENT YOURSELF | SYMPHONY COUTURE | STORM AVENUE SANCTUARIES | CSI AT USM
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J U LY 2 0 0 9 | ACC E N T S O U T H M I S S I S S I P P I | V O L . 1, N O. 1
CONTENTS features
42
SURF’S UP!
PHOTOGRAPHY BY ALEXEY SERGEEV
34 REINVENT YOURSELF
by Robyn Jackson
Dreaming of changing careers? Three South
58 SYMPHONY COUTURE
by Scott Thornburg
Southern Miss Orchestra strikes a pose for its 89th
Mississippians share their stories and advice. season calendar.
37 CSI: SOUTH MISSISSIPPI

by Layla Essary
Students learn the basics of crime scene investigation
70 GRILLIN’ WITH ROBERT ST. JOHN
by Lynne Jeter
It all started with an Easy Bake Oven for this
at USM Academy. successful Hattiesburg restaurateur and cookbook
author.
ON THE COVER ROBERT ST. JOHN
54 STORM AVENUE SANCTUARIES
by Holly Slay
Brookhaven homeowners create personal retreats in
Photography by Joey DeLeo
ABOVE SEA OATS ON SHIP ISLAND

their own backyards.
Photography by Alexey Sergeev
4 a cc e n t s o u t h m i s s i s s i p p i
GUEST COLUMNS
CONTENTS J U LY 2 0 0 9 | ACC E N T S O U T H M I S S I S S I P P I
12 CHARLOTTE BLOM
Buddhism in South Mississippi
14 LEIF MUNKEL
Hattiesburg hosts “Sixty
Years of Memories”
16 ANTHONY THAXTON
Watercolor Step-by-Step
SPECIAL BRIDAL SECTION

in every issue
10 Editor’s Notes
20 SOUTH MS WEDDINGS
Celebrate with style and
78 Life in South Mississippi elegance
FEATURES
40 TAY SPREITLER
Local girl scores big in
Los Angeles
42 SURF’S UP!
20 Day trip to Ship Island
HOME & GARDEN
46 TEND MY LAMBS, FEED MY

SHEEP
Neighbors helping neighbors
50 AT HOME IN HOLMESVILLE
Pike County couple restores
40 1820’s cottage
ARTS & ENTERTAINMENT
62 MAD POTTER’S HOUSE

Visionary architect Frank Gehry
designs a museum honoring
artist George Ohr
IN THE KITCHEN
74 BLUEBERRY THRILLS
It’s the season for picking
blueberries
75 TERRIFIC TOMATOES
Holly Clegg shares her favorite
tomato recipes
75 77 PAPPAW’S PIES
Editor has great memories of
her family in the kitchen
CONTRIBUTORS
TRUDY BERGER, a
retired business con-
LYNNE JETER is a
freelance writer and
ACCENT
SOUTH MISSISSIPPI
sultant who moved to editor living in
Southwest Mississippi Covington County.
after a 30-year profes- Author of
Volume 1, Number 1 • July 2009
sional career in “Disconnected: Deceit
Houston, is currently and Betrayal at JOIN OUR FAN PAGE
an election commis- WorldCom,” published ON FACEBOOK
sioner for Pike County, and a dedicated vol- by Wiley & Sons in 2003, Lynne’s work has
unteer deeply involved in church and com- appeared in international in-flight airline EDITOR-IN-CHIEF
munity activities such as the Summit magazines as well as local, state, regional
Robyn Jackson
Historical Society, the McComb Depot and national print media. She is a graduate
theaccenteditor@aol.com
Railroad Museum, and the Preservation of the University of Southern Mississippi.
Commission in her current hometown. She is
a native of Hammond, La., and a long-ago LEIF MUNKEL is the communications coordi- CONTRIBUTORS
graduate of the LSU School of Journalism. nator for the Hattiesburg Convention Trudy Berger
Commission. He is also in charge of publicity Layla Essary
KAREN BLAKENEY is an award-winning writer for the Mississippi Miss Hospitality Pageant. Lynne Jeter
who lives in Gulfport with her husband and He is a former reporter and anchor for WDAM Holly Slay
five children. Before graduating from News in Hattiesburg as well as WMDN News Scott Thornburg
Millsaps College, she studied art and poetry in Meridian. He is originally from Minnesota Valerie Wells
at St. John’s College at Oxford University. where he majored in mass communications.
Karen has recently completed a memoir
GUEST COLUMNISTS
about her young son’s struggle to overcome HOLLY SLAY lives in
Karen Blakeney
Scimitar Syndrome and Congenital Kyphosis. Brookhaven and is mar-
She maintains a congenital heart defects ried to Tim Slay. They
Charlotte Blom
Web site, www.NathansPrayer.com. have two young daugh- Holly Clegg
ters, Ellie and Abby. Leif Munkel
CHARLOTTE BLOM has a bachelor of arts She works part-time at Anthony Thaxton
degree from Vassar College. She has been the City Clerk’s office, James Welch
freelance copy editing and writing for years, and enjoys writing,
as well as sampling unrelated professional painting and spending time with her family. ADVERTISING
experiences. She enjoys exploring, hunting For advertising information
and gathering in and around her home in ANTHONY THAXTON is a painter, musician, Kristi Carver
Hattiesburg. television producer and columnist. His video
kristicarver@bellsouth.net
productions have won numerous national
LAYLA ESSARY is cur- awards. Currently, he produces “The United
rently a freelance Methodist Hour” with Shane Stanford.
Doug Crotty
writer for various pub- Anthony lives in Petal with his wife, Amy, doug.crotty@gmail.com
lications and works as and children Bryant and Sydney.
a contract public rela- EDITORIAL OFFICES
tions consultant. 601.543.9872
Before fulfilling com- VALERIE WELLS is a
munication roles with freelance writer who ACCENT South Mississippi
two area-wide non-profit organizations, has covered all is published bimonthly by
Layla worked for nearly a decade in the aspects of community SoMiss Publishing LLC
broadcasting industry as an anchor and journalism for the
Post Office Box 19027
reporter for local television stations in past 20 years. A mili-
Hattiesburg, MS, 39603
Mississippi. tary brat with deep
roots in South
JAMES WELCH is a freelance writer living in Mississippi, she looks for stories about the SoMiss Publishing LLC.
the Hattiesburg area with his wife and three shared history and culture of the region All rights reserved. Contents of
children. He enjoys writing feature stories brought to life by everyday folk. She has this magazine may not be
and essays. written for national and regional magazines reproduced in any manner without
and has been editor of several publications written consent from Publisher.
and Web sites. She lives in Hattiesburg with ACCENT South Mississippi cannot
a patient husband and two well-adjusted be held liable for errors
sons. and omissions.
Printed in the U.S.A.
EDITOR’S NOTES
SINCERELY SOUTHERN
WELCOME
W WELCOME TO ACCENT SOUTH MISSISSIPPI. WE HAVE
PACKED THIS PREMIERE ISSUE WITH A VARIETY OF
FEATURES THAT REFLECT THE INTERESTS AND
L I F E S T Y L E S O F S O U T H MISSISSIPPIANS, FROM THE
serene backyard retreats of several Brookhaven residents and the Edwards Street Fellowship’s com-
munity vegetable garden in Hattiesburg, to a home built around 1820 near McComb that has been
lovingly restored. There’s a day trip to historic Ship Island, and Wiggins native Taylor Spreitler talks
about what it’s like to have a starring role on “Days of Our Lives,” which has been a favorite soap
opera of Hattiesburg-area residents for decades.
The name of this new magazine is no accident. When I was brainstorming possible names, I quick-
ly realized that “accent” was just what I wanted this magazine to do - to accentuate the positive
things about this beautiful and unique place we call home. As a lifelong resident of South Mississippi
- born and raised in Gulfport, a resident of Hattiesburg for nearly 30 years - I know that the area
between the Coast and the capital is the place to be. We have a casual but elegant lifestyle here, often
more influenced by New Orleans and the Gulf Coast than Jackson or the Delta. We have homes here
that rival and even surpass anything you see in the national decorating magazines or on HGTV. And
we have an incredible culinary tradition, blending traditional Southern dishes with a touch of Cajun
and Creole flavor, as personified by Hattiesburg chef and restaurateur Robert St. John, the subject of
our cover story, whose menus and cookbooks reflect the taste of the New South.
The Accent also evokes our famous drawl, because after all, when you think of the South, you think
of accents, and the accent of native South Mississippians is unique.
The magazine you now hold in your hands is the culmination of a lifelong dream. I grew up read-
ing my grandmother’s copies of Southern Living and Better Homes and Gardens, and I was buying
decorating magazines while I was still residing in a dormitory at the University of Southern
Mississippi, dreaming of someday having my own home. I hoped to eventually work for one of those
glossy magazines, but ended up in newspapers, writing home and garden and food features, and
freelancing for magazines. But I always knew that my dream job was to edit a magazine. And now,
here it is. I hope you enjoy reading it as much as I’ve enjoyed putting it together. And I must thank
the writers, photographers, designers and advertising representative who helped make this dream a
reality. They’re simply the best.
And thanks to the advertisers, whose support has made this premiere issue of The Accent possi-
ble.
This is only the beginning. Let us know about interesting people and places we should feature in
upcoming issues of The Accent. You can e-mail me at theaccenteditor@aol.com. But first, put your
feet up, pour yourself a tall glass of lemonade and enjoy Accent South Mississippi.
Robyn Jackson
GUEST COLUMN | spirituality
B UDDHISM IN SOUTH MISSISSIPPI
T TEXT BY CHARLOTTE BLOM
The Bible Belt seems an unlikely niche

for Buddhists. But after four months of
practicing Nichiren Buddhism on my
own, I became curious to meet others.
With a little research, I found there are
more than 100 Nichiren Buddhists from
the Mississippi coast to the Jackson area
(not to mention northern Mississippi,
other schools of Buddhism or other non-
Christian based religions). Within a week
of contacting the center in New Orleans,
I was sharing a ride with a Petal-based
Buddhist, Vickie, to a Sunday morning
Gongyo (chanting) meeting and study
group in Gulfport.
Traveling south on U.S. 49, I watched
the rows of pine trees flash by as Vickie,
a self-proclaimed reformed “social
phobe,” told me stories of her experiences
with Buddhism in several states. She’d
been practicing since 1971, so she was well
established with Soka Gakkai International
(SGI), an organization created in Japan in
the 1930s for lay practitioners of Nichiren
Buddhism. In the mid-13th century Nichiren
Daishonin discovered that the Lotus Sutra
(based on the teachings of Shakyamuni
Buddha) revealed, in essence, every person -
whatever their life condition - has a Buddha
nature, and the ability to awaken it. According
to this Nichiren Buddhism, the heart of the
Lotus Sutra is called daimoku or, “Nam-
myoho-renge-kyo,” which (loosely) means
devotion to the mystic law of cause and effect
(represented by the word for Lotus flower),
through sound.
At the study group, a circle of people in
metal folding chairs were discussing scripture
based on acting from the heart. David, the
chapter leader, was cordial and careful to
explain the Buddhist basics to me. A woman
wearing a pink shirt with the words “Hog’s
breath is better than no breath,” chimed in,
recounting a story of great fortune her hus-
band is experiencing, due to her chanting, she
said, since her husband doesn’t practice. Her
short, curly hair was dark brown and glisten-
ing with gel under the ceiling lights, and she
beamed as she said, “It works. It really
works.”
When the meeting ended, everyone mingled
and suddenly there was an arc of Buddhists
surrounding me, asking typical questions like
why I had moved to Mississippi, and how I
liked it. I told them I had two reasons for
moving here: an on-again/off-again relation-
ship, and to explore the South. David told me
I have a “searching nature,” a good thing to
Buddhists. I was invited to ask any questions I inherent dualistic nature of darkness and
had. light. At the end of the day, religious or not,
Over the months, I continued to correspond humans remain human, with foibles, desires,
with some of the members by e-mail, and successes, cyclical behavior, and slogan T-
attended one or two meetings on the coast, shirts. SGI has more than 12 million members
and our discussions delved deeper into the worldwide, yet there are some who practice
core of Buddhist beliefs, and main SGI con- Nichiren Buddhism without SGI affiliation. I
cepts like “human revolution,” which basically still often practice and study on my own,
means to empower oneself to transform one’s though I profoundly appreciate having found
own life, thereby creating positive personal other people through the organization, and
and global effect. everything I continue to learn from the
Like everyone, Buddhists struggle with their Buddhists in Mississippi.
a cc e n t s o u t h m i s s i s s i p p i 13
GUEST COLUMN |miss hospitality rituality
Sixty Years of
Memories
T HIRTY- FIVE F ORMER S TATE W INNERS R ETURN FOR S UMMER C ELEBRATION
T TEXT BY LEIF MUNKEL

PHOTOGRAPHY COURTESY HATTIESBURG CONVENTION COMMISSION
This summer the Mississippi

Miss Hospitality Pageant cele-
brates 60 years, and in honor
of this milestone the pageant is
bringing back 35 former state
winners from as far back as
1950. These former Mississippi
Miss Hospitality winners rep-
resent every decade the pag-
eant has been around and
place at one time,” said
Pageant Director Traci Rouse.
“We can’t wait to see these
and learn what effect the pag-
eant had on their lives.”
Suzanne Paul, the 1952 state
winner, from Meridian, will be
one of those ladies returning.
She says she looks forward to
attending this year’s pageant
and reminiscing with other for-
mer winners about the experi-
ence.
bring over 50 years of pageant “It was a fantastic time. We
memories to this year’s state had a week of activities, it was
pageant. a whirlwind,” Paul said. “I
“It’s an unprecedented event wonderful ladies and hear don’t even remember when I
in the pageant’s history to have their stories about being state won. It was such a shock, my
this many state winners in one Mississippi Miss Hospitalities mind went blank,” Paul said.
Paul was chosen from 51 contestants and of memories” and will take contestants and pag-
would spend the next year traveling to New eant lovers through the decades of the pageant’s
York, Washington D.C., Detroit and Minneapolis existence. In addition, specially organized dance
representing Mississippi in shows and festivals. numbers set to popular music from those decades
She says being Mississippi Miss Hospitality will be included. Also, tributes to the former
changed her life forever. Miss Hospitality state winners will be included,
“It really gave me a smile and a voice,” Paul like the first Mississippi Miss Hospitality
said. “It gave me confidence to speak and to be Katherine Wright Hunt from 1949.
outgoing. This really helped me in my profes- The pageant has been a mainstay of
sional life.” Mississippi since it began in 1949 under Gov.
After her reign as Mississippi Miss Hospitality Fielding Wright and the Mississippi Legislature
Paul enrolled at Belhaven College where she with the purpose of presenting young ladies to
would go on to get her teaching license. She help promote the state in tourism and economic
taught speech and English and received her mas- development. In 1986 the legislature voted to
ter’s degree from Tulane University. She then discontinue the pageant, but the Starkville Area
moved to Florida and become an administrator Chamber of Commerce took it over until 1997,
in charge of adult education for the Manatee when Hattiesburg received the sponsorship.
School District. This will be the pageant’s 12th year in
“The pageant was very good for my self- Hattiesburg.
esteem,” said Paul. “It was something I’ll never This year, 32 contestants from across the state
forget, it helped to shape my life.” will compete for more than $100,000 in scholar-
The theme of this year’s pageant is “60 years ships and prizes and for the title of Mississippi
Miss Hospitality 2009. These contestants will
experience a full week of special events, tours,
interviews, and rehearsals, with two nights of
competition beginning on Friday, July 31 at 8
p.m. and the final competition on Saturday, Aug.
1 at 8 p.m. at the Saenger Theatre.
Mississippi Miss Hospitality 2009 will travel
the state and country promoting Mississippi’s
tourism, industry and economic development.
She will also serve as its goodwill ambassador
for one year, showing hospitality to everyone
she meets.
Tickets are $18 for premiere reserved seating
and $13 for general reserved seating per night.
You can also purchase a package for both nights
of competition at $36 for premiere reserved seat-
ing and $26 for general reserved seating.
Premiere reserved seats are the best seats in the
house and are limited in number. They will go
quickly.
For more information about the pageant, con-
tact Pageant Coordinator Traci Rouse at (601)
Miss Hospitality Suzanne Paul, the 1952 state 296-7401 or go online to www.MissHospitality.com.
winner
Purchase Your Copy Online
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www.waiting4acure.org
W
C for a
AITING
URE
601.543.5719
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WEDDING SPECIAL | Commitment
...A ND T WO S HALL B ECOME

One
W TEXT BY JAMES E. WELCH
What is it to be wed? Does it mean that we gain a companion to share in the

day-to-day things of life? Does
it mean having someone to
share the good times with, and
the bad? Is it having a full-time
friend? Or maybe someone to
share in your frustrations? Is it
a bond between two people? Is
it the beginning of a family? Is
it puppy love in full bloom, or
Why do we wed? Do we wed
as simply the next step in a
growing relationship? Would it
not grow otherwise? Do we
wed because it’s expected? Is it
the ceremony or the reception?
Do we wed as an excuse to
get family together from out of
town, as if it was a
place on that day?
I believe that it is all of these
things and more.
Let’s start with love. Love is
where it starts, isn’t it? Love is
a word that is synonymous
with marriage and most cer-
tainly can be found amongst
the invitations at the beginning
the flower that springs forth Thanksgiving day, only on our and the thank you cards at the
from the seeds of love’s begin- terms? Is it the candles, the end of this ceremony. Love is
nings? Maybe it’s the fire that flowers, the gifts, the friends, the fuel for the fire that mar-
erupts from love’s first sparks the dresses, tuxedos, vows, riage is forged upon, and it is
or the twinkle developing into walks down the aisle, and just also where the sparks lie. Love
a focused beam of light. plain magical thing that takes is kind, love is fair, and love is
not quick to anger, but marriage is deeper than be one flesh, but what does this mean?
that. Obviously it’s meant to be a strong bond, how
When examining love we could talk about can you pull apart your flesh or your bones? This
when Harry met Sally, but, I think that maybe is a lot deeper than the legally binding aspect of
when Adam met Eve may be a more reliable it all. If love is the fuel, then this ceremony is the
place to start. You see, when looking for the fire and God the blacksmith who forges the two
answers to tough questions like these, I find it into one.
best to begin at the beginning. When it’s your So this is indeed a magical ceremony and a
idea and your cre- one-of-a-kind day. It’s
ation, you get to be a day that sometimes
the authority on it. takes years to plan.
So, let’s start some- Little girls often spend
where familiar, we all playtime planning
know this story. God their wedding day, and
created man and he it continues as they
looked lonely or grow. It’s a day that
maybe couldn’t han- requires lots of people
dle things on his own, to work together,
so God made him a sometimes it takes
helper. He caused hundreds, if you count
Adam to fall into a the guests all showing
deep sleep and pulled up on time. The wed-
out one of his ribs, for ding party must all be
use in manifesting there, ready, and
woman. We don’t rehearsed, in order for
know which rib, but it to work. Food must
there are other places be prepared, candles
where the Bible tells lit, dresses fitted, rings
us that under the fifth in place, flowers
rib is a deadly place placed, and on and on
to be stabbed in bat- this list goes. All of
tle. Under the fifth rib this and more has to
is near the place work together in order
where man’s heart lies, and as the heart is often to make this the perfect day, and yet, weddings
referred to as the center of emotion, and there- almost always work like the gears in a well-made
fore love, I would like to believe that maybe it clock. One thing works and then another until
was in fact this rib that joined man to woman, everything is completed in perfect time and this
the rib that lies closest to man’s heart. unspoiled magical moment is manifested into
This seems to be very significant, because God existence just as God has manifested the very
could have just made woman from the ground day that it is held on.
and breathed life into her nostrils as he did man. The two meet at the altar and exchange rings
It’s evident that he wanted to show us the bond made of gold, which are pure like their love.
between these two beings that he created, to They enter into a covenant with God and are
become one in this ceremony we refer to as a forged by God’s own hand into one being for all
wedding. We most likely are the only of God’s of their lives. In sickness and in health, in good
creations in which one gender was made of and times and bad, they are connected as one all the
for the other. The Bible then says that they shall way to their bones and all the way to their souls.
WEDDING SPECIAL | The Gift Registry
GIFTS, TREASURES & MEMORIES

“Monograms are very popular right
now, for wedding gifts, bridesmaid
and groomsmen gifts, flower girl
and ring bearer gifts, etc.,” said
Connie Hooper of Engravables in
Brookhaven. “We sell more mono-
grammed engraved gifts than
embroidered gifts for bridal party
attendants. Per historical etiquette,
the new married initial is not to be
used until after the wedding and
the lady’s initials are on the linens,
bath towels and the man’s initials
are on the barware. As far as the
wedding day, we normally do names
and dates on the toasting goblets,
cake knife and server, guest book
and pen, however, it has become
popular to put one single initial on
many of the items so they can be
W TEXT AND PHOTOGRAPHY BY HOLLY SLAY
While china, crystal and silver have always been classic wedding presents,
today’s brides are thinking out of
the gift box when registering at
local boutiques. Large crosses,
enamel cookware, pewter serving
trays and stoneware dish sets are
fashionable gifts for newlyweds.
“We carry several china pat-
terns, however, lately brides
have been asking for more useful
ware and accessories is featured
at Sisters By Design. “Caribbean
and kiwi are our most popular
colors,” Chambers said. “They
will use this cookware for their
lifetime, it’s a great product.”
Recipe boxes and cookbooks
are good gifts for young brides,
said Roberta Norton of Ables
used after the wedding.”
and groom plenty of ideas for

meals in their new kitchen.
Both Ables and Sisters By
Design carry upscale food items
to accompany the recipes. Dip
mixes, jars of preserves and
fancy cheese straws can fill a gift
basket, along with useful mixing
bowls and cooking utensils.
gifts,” Rebecca Chambers of Antiques and Gifts, also in “We sell of lot of Mississippi-
Sisters By Design in Brookhaven Brookhaven. “We have wooden made gourmet food products.”
said. “Our biggest seller is the Le recipe boxes with cute quotes Chambers said.
Creuset cookware.” painted on them,” Norton said. Dinnerware options for brides
A French brand of enameled “Life is Short – Eat Cookies” have also transitioned into more
cast iron cookware, Le Creuset declares one whimsical box in casual styles. Heavy stoneware
has been a favorite of top chefs Ables. Bridal shower guests can dishes and accessories are fea-
and foodies for more than 80 fill the box with recipes for their tured in both shops.
years. Now a full-line of cook- favorite dishes, giving the bride “We carry Juliska and
THE DISH ON CHINA
When it comes to china patterns, brides

today want something they can mix and match
Fortunata stoneware patterns at the choices are endless. Both
and use for everyday entertaining as well as
Ables,” Norton said. “Fortunata boutiques carry ceramic crosses
the holidays.
is a small, family-run Italian handcrafted by Mississippi
“Brides will pick out a pattern and use that
company with attractive pieces, artists. Traditional gifts such as
pattern for everything,” said Gail Albert,
and our Juliska stoneware is candle sticks and picture frames
owner of Plums in Hattiesburg. “These are
microwavable as well as dish- have been updated in chunky
pieces that you can dress up or down. They’re
washer and freezer safe.” At woods, woven rattans and
getting something simple. They know they’re
Sisters By Design, Vietri is the rugged metals.
going to get bored with it over the years, so
featured stoneware line, com- “Brides love anything with
they want something versatile.”
plete with plates, bowls, serving their new initials,” Chambers
Chargers or service plates are another pop-
pieces and storage canisters. said. Registry items include
ular item on registries because they can add a
Large serving pieces make a monogrammed towels, engraved
pop of color to a simple place setting.
statement in a new bride’s ice buckets, large wooden letters
“Almost all china companies are doing charg-
kitchen, whether on display or for display, and anything per-
ers,” Albert said.
filled with delectable foods. sonalized.
The economy has caused many brides to
Pewter has been a popular “We have a new local artist
include more moderately priced patterns on
choice by brides for several creating custom canvases hand-
their wish lists.
years. Trays and platters are painted with the couples name,
“One set has an entire place setting for
mixed and matched easily to suit wedding date and monogram.
$35,” Albert said.
a bride’s personal tastes. We’ve had a good deal of inter-
They are also including stonewear or every-
Whether shiny and sleek, or est in them,” Chambers added.
day dish sets on their registries, because they
brushed and beaded, pewter can “We have an average of 30
are less expensive than fine china.
be used in formal or casual set- brides registered at any given
“They’ve been scaling down what they’re
tings. time,” Chambers said. “The pop-
getting,” she said.
“We’ve also started carrying a ularity of certain items ranges
Annieglass is another popular and versatile
line of copper serving trays and from year to year, some years
line. The pieces can add contemporary flair to
accessories at Ables,” Norton china is popular, some years it’s
an antique china pattern or blend with a mod-
said. White ceramic trays and stoneware.”
ern style.
chips-n-dips sets in fitted wicker But one thing never changes,
baskets add texture to a the customers giving shower
tablescape. and wedding gifts want theirs to
Sparkly glass and acrylic be remembered.
objects are frequently included “We have customers in Ables
in the registries. Ables carries a all the time who say ‘I want to
line of acrylic ice buckets and purchase something the bride
Tervis tumblers, perfect for will look back years from now
entertaining. Large glass pitch- and recall that I gave it to her.’
ers can serve beverages with Something distinctive,” Norton
flair. said.
Decorative items are unique Chambers, of Sisters By
gifts that can warm up the new- Design, echoed that sentiment.
lywed’s home. Crosses have “We want the bride and groom
been big sellers in both to treasure their unique wedding
Brookhaven shops. From large gifts, and hope they’ll provide
rustic metal and wooden crosses special memories of the giver
to handmade ceramic crosses, and their big day,” she said.
WEDDING SPECIAL | On a Budget
SWEET &
Simple
A simple rented fountain
can turn an ordinary
reception into an elegant
affair without breaking
your budget.
Take advantage of seasonal

fruits and vegetables when
planning your wedding
reception. Simple wines,
cheese and fruits are
always a delight for your
guests and won’t break
your budget if you shop for
items in season.
P ERSONALIZE YOUR WEDDING AND KEEP

YOUR BUDGET UNDER CONTROL
C TEXT BY VALERIE WELLS
Cut out the stress and extra expense from your wedding plans. A joyful celebration
wasn’t meant to make life miserable. A simple wed-
ding can save you money, help the environment and
have deeper meaning for your family.
Here are some ideas to consider that will person-
alize your wedding and keep the budget under
control.
• LOCATION Where you decide to have your wed-
ding and reception can greatly affect the expense.
“Think outside the box,” said Dominique McCall,
co-owner of Café Boheme in Hattiesburg. She and
artist Paul McCall got married in an art studio sur-
rounded by friends in other art studios. It had spe-
cial meaning for the couple and also wound up
saving them some money in their new life together.
When selecting flowers for the
wedding party or for the
reception, group similar
flowers together for big
impact. A small arrangement
of roses in the center of a
table is elegant. A bouquet of
inexpensive summer daisies is
lovely when mixed with bright
seasonal blooms.
Other unusual places to consider include a

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

up.
“A little decoration goes a long way,“ she
said. Ribbon tied behind chair backs and inex-
pensive tulle draping can transform the plainest
seats into fancy ones.
Instead of renting dining tables, McCall said
it’s cheaper to get large boards and saw horses
at a hardware store then cover them with fabric.
McCall also suggests staying with food that is “You can seat more people that way, too,” she
in season and that is grown locally. If you are said.
bringing your own food, she highly recommends • DRESS Ebay and other online options make
shopping at a farmers’ market. finding the perfect wedding dress easier.
Owens is a big fan of the potluck reception Consider any family heirlooms. Be open-minded
she had at her wedding. Family and friends and investigate renting options or even borrow-
brought favorite dishes and created a relaxed, ing. Find a seamstress and have her create a one-
loving mood. Owens said that was better than of-a-kind dress. Look for sales at bridal shops.
paying a high price for a stranger’s unknown • INVITATIONS Save money on paper invita-
cooking plus the extra expense of a wait staff. tions by printing your own. Use recycled paper
“It was more of a family event,” she said. or some other simple choice. Do something
• PHOTOGRAPHY Hiring a professional pho- unexpected - maybe put the invitation in a box
tographer is affordable if you shop around and or send free-spirited postcards.
ask about options. Owens said she offers both a “It’s all about presentation,” McCall said.
package deal and an hourly rate. If the bride and “There’s so many nice papers, you can get cre-
groom prefer, she can offer them just a CD of the ative with presentation.”
photographs that the couple can print at a later • LIMO Instead of paying for the expensive
time. option, ask a friend with a classic ‘50s car if you
“Other photographers will do this, too,” she can use it for the occasion.
said. • DECORATIONS One way to keep things sim-
McCall bought throw-away cameras for guests ple is to have a wedding that coincides with a
at her wedding and had them snap the pictures. holiday or some other festive occasion.
She bought the cameras in bulk and negotiated Christmas weddings, for example, can use a lot
an even lower price with the vendor. of the color and pageantry of the season. The
“Always bargain and negotiate,” she said. timing can help guests take time off work or
“You can always do that.” plan to help you in other ways.
• FURNITURE McCall suggests renting the sim- “Let people help,” McCall said.
WEDDING SPECIAL | Conn/Slay Wedding
COUNTRY
Celebration
B LACK -T IE A FFAIR R ANCH S TYLE
TEXT BY ROBYN JACKSON
E
Every couple wants their wedding to be unique, but Lisa
and Richard Conn took it to a fabulous extreme for their April 18, 2009, cere-
mony and reception, which were held at the barn on their Circle C Ranch in
the Dixie community near Hattiesburg.
The black-tie affair started at 5:30 p.m. with the ceremony for close
friends and family, and the “celebration” started at 7 p.m. More than 400
guests attended.
“We knew that with the number of people we wanted to invite to our cel-
ebration, we would have a hard time finding a location that could accom-
modate everyone,” Lisa said. “We also knew we wanted to do things a bit
differently from the norm. Having it at our site allowed us total control
over the event. We love to entertain and have hosted friends and family for
a number of different events like birthday parties, Christmas gatherings,
corporate dinners, etc.”
Richard Conn is an orthopedic surgeon in Hattiesburg and Lisa Slay
Conn is director of marketing for Wesley Medical Center.
Pulling off a formal event in a barn was not without its challenges.
“Our main challenges were ensuring that we had adequate power and
then we prayed for no rain, which thanks to many prayers from many
friends held off until we were leaving the celebration at 12:45 a.m.,” Lisa
said.
She wanted every aspect of the wedding to be unique, from the invitation
to the music, which was performed by The Yat Pack, an ensemble from
Metairie, La., that plays music inspired by the original Rat Pack (Frank
Sinatra, Dean Martin and Sammy Davis Jr.), and the Soulsations from
Memphis. The bridegroom even joined them onstage for a rendition of the
Blue Brothers’ hit “Soul Man.” Wedding planner Lisa Smith of Covington,
La., helped pull it all together.
“The marriage was neither Rick’s nor my first marriage,” Lisa said.
“We’ve been around the block before, so we knew what we wanted, and we
made it happen. We knew we wanted everyone to look as beautiful as our
surroundings, so we asked that our guests come in black-tie attire. Who
would have ever thought of holding a black-tie affair in a barn, but we did
it.”
The ceremony was held just outside the barn on a grassy area that over-
looks two pastures.
“Rick’s childhood friend, Johnny Tatum, performed the wedding ceremo-
ny and our good friend who is an orthopedic surgeon that does consulting
with Rick, Dr. Bernie Stulberg, played the violin,” Lisa said. “It was very
intimate and personal, which made the vows even more special. Even
though it was a formal affair, right before Rick and I walked each other
down the aisle, I stopped and took off my high heels because I realized I
would never be able to keep my balance and would sink into the soft
ground, so in true country style, I was married with no shoes on my feet.”
The elegant evening reflected the couple’s joy.
“What we wanted more than anything with the celebration was for peo- Although the couple selected a
ple to enjoy the night with us,” Lisa said. “Rick and I have been dating for
dessert bar with pickup sweets,
Zoe’s Bakery surprised them with
almost four years and we were engaged for a year and a half. The night was
the addition of several cakes.
about celebrating the fact that God brought us together and we fell in love.”
WEDDING SPECIAL | Dunlap/Berry
GARDEN
Nuptials
R EFLECT B RIDEGROOM ’ S I TALIAN H ERITAGE

PHOTOGRAPHY BY JOEL BONNER
A beaded gold table cloth covered the bride’s table, which held a brass punch
bowl and the four-tier candied lemon wedding cake topped with fresh roses
that matched her bouquet. A separate groom’s table held the groom’s three-
tier chocolate ganash cake topped by their initial in cocoa.
The couple resides in Hattiesburg, where she is pursuing her master’s degree in
medical technology science/microbiology at the University of Southern
Mississippi and he is a licensed massage therapist working at Orleans Park
Rehabilitation Clinic.
B
Brett Berry and Michael Dunlap brought a touch of
Tuscany to their Oct. 4, 2008, wedding, held at the home of her parents,
Regiena and Al Berry, near New Hebron.
“Our theme was country/Tuscan, because Michael’s Italian heritage
complimented my parents’ relaxed, informal style of entertaining,” Brett
said. “Italian music played before the ceremony as guests gathered in the
front yard. An Italian wedding tradition we went with was to ‘hide the
bride.’ Italian families surround the bride and walk through the town to
meet her groom. So, my family walked me out to the end of the front path,
then my dad walked me the rest of the way to give me to Michael.”
The couple chose to face their 177 guests to commit their vows while the
Rev. Mike Dubose, pastor of New Hebron Methodist Church, performed
the ceremony on the front steps of the house with his back to the guests.
Decorations also carried out the Tuscan theme. The front porch and
steps sported lush drapes in Tuscan colors held by large gold rope tassels.
A long, swooping grapevine with rust and gold ribbons, dried hydrangeas,
fall flowers and peacock feathers framed the spot where they said their
vows. The reception was held in the backyard with tables scattered
beneath lamp-lighted trees. The food and dancing were under a pavilion
decorated to match the front porch with a huge chandelier that hung low
with the same rust and gold ribbons, dried hydrangeas and peacock feath-
ers. Each table had a unique centerpiece.
Guests feasted on Italian potato salad, pasta salad, bruschetta, open-
faced tomato sandwiches, roasted turkey, smoked brisket and grapes mari-
nated in wine, while Italian white wine flowed from a fountain.
A nearby table held petit-fours and teacakes, all monogrammed with the
couple’s initial. All cakes and confections were made by Sandra Shivers of
Icing on the Cake in New Hebron.
The bride wore an empire-style gown of ivory silk and Italian lace with
a cathedral train that she designed with her mother.
“I was able to really engage in the process of the landscaping, too,” Brett
said. “My mother and I, along with our floral designer, Kenneth Lee, who
happens to be a long-time dear family friend, spent many days at nurseries
picking plants and flowers that would be in bloom by wedding time. We
also spent many more days shoveling dirt and strawing beds and planting
those flowers. I felt a huge sense of pride when the guests gushed over the
gardens, because we worked so hard.”
Brett said she changed the date three times because she was worried
about the weather (it rained on each of the rejected dates), but the big day
went off flawlessly.
“It was truly magical, and you could really tell that it was all about fam-
ily and good times,” she said. “None of the stiff formalities of traditional
weddings was a part of that day, we wanted it to be beautiful for my
dream day, but comfortable for the guests as a family reunion. We wanted
the wedding to be held at my parents’ home because anybody that ever
goes there or passed by immediately gets a sense of ‘home.’ I couldn’t
think of a better place to commit my life to the man I love, with all the
family and friends that I love gathered at the place I love most and also
call home.”
California Vs. The World
2009
W INE TASTING AND
S ILENT A UCTION
SATURDAY, AUGUST 15
HATTIESBURG TRAIN DEPOT
Proceeds from this event go to benefit the South

Mississippi Children’s Center, the region’s only
emergency shelter for
children ages 9 through 17 .
CERTIFIED WINE EDUCATOR

DON KINNAN
For information contact
Rebecca Boatman Hartfield
601.264.7079
www.mchscares.org
Mississippi Children’s
Home Serv ices
Compassionate Solutions for Children & Families
FEATURE | new careers
REINVENT YOURSELF Dreaming of changing careers?

Three South Mississippians share their stories and advice.
CREATIVE LICENSE UP, UP AND AWAY SPIRIT OF ADVENTURE
PHOTOGRAPHY BY ERIC ROBERTS

www.robertscreative.net
C HUCK TERRELL C ATHY S EAL D AVID W ILSON
A
ART HAS ALWAYS PLAYED A LARGE ROLE in the life my art more seriously,” Terrell said. “I returned to
of the Rev. Charles “Chuck” Terrell of Laurel. school and graduated from Mississippi College Summa
The McComb native began painting when he was a Cum Laude and received my M.Ed. art degree.”
boy, but joined the U.S. Navy after graduation from He is currently the Fine Art instructor at Laurel
San Jose State University in California. He was a flight High School.
instructor for the Navy in Pensacola, Fla., from 1972- Q: You’ve always excelled in art, so why did you decide
75, and then worked in human resources at the Fleet to join the Navy first, instead of pursuing an art career?
Training Center in San Diego and at the Naval A: I grew up surrounded by airplanes. My father
Political Warfare School. was an airline pilot and a former Marine aviator who
Terrell left the military in 1980 to become a minister. flew F4-U Corsairs in World War II and transports
He earned a Master of Divinity degree from across the South China Sea in the Korean War. The
Southwestern Baptist Theological Seminary in Fort thought of flying airplanes captured my imagination
Worth, Texas, in 1981, and pastored churches in Iota, and becoming a pilot was my childhood dream.
La., Sunland and Redwood City, Calif., and Port Q: What did your Naval training and years in the min-
Gibson from 1981-2002. He was also operations officer istry teach you?
and founder of China America Medical Project in A: I discovered that I was not as gifted a Naval avi-
Guangxi Province of the People’s Republic of China. ator as I was an artist. The Navy Flight program
But Terrell still longed to be an artist. proved to me that through hard work, perseverance,
“After 20 years in the pastorate, I felt led to pursue and a determination not to quit, you can realize your
truly know, by my example, what is important in
life.
Q: What was the hardest thing about changing
careers?
A: The most difficult aspect of changing careers
was not the uncertainty of not knowing what might
lie ahead, but knowing that God had a plan and
purpose for my life and I needed to trust Him in
spite of not knowing what might lie ahead. This
was not easy, and at times we have had to take one
step back financially before moving ahead.
Financial gains are not always immediate in chang-
ing careers, but staying where you are may not pro-
duce financial gains, either.
Q: What advice do you have for anyone considering a
dreams. Twenty years of pastoral ministry brought career change?
me face-to-face not only with New Testament theol- A: In today’s world, a career change can be either
ogy, but with the needs of people facing some of prudent or unwise. Circumstances cannot be the
the most difficult circumstances in life. I came to only barometer for change. I think a person needs
understand what was truly important in life from a to be able to answer the questions: Who am I and
very practical vantage point. As an art teacher, I can what do I really value? These two questions must
be an example to my students as I was as a pastor precede the question: What can I do best?
and flight instructor. You lead by example. I want For more information on Terrell’s artwork, visit
my art and how I teach art to help my students www.theartofthecarpenter.com.
C
CATHY SEAL IS PROOF that it’s do this.” love flying, but working the flight
never too late to pursue a dream. Seal had planned to become a is not as much fun. I decided if I
In the spring of 2009, at the age flight attendant when she gradu- was going to be 700 miles away
of 55, Seal left her job of 18 years ated from high school, but she from home, I needed to be having
in the medical records depart- met her future husband during fun. Besides, I’m going to be a
ment of Hattiesburg Clinic to her senior year, “and the flight Granny again in a few weeks and
become a flight attendant for attendant career flew out the win- that was more important to me
Delta Airlines, based in dow. I had forgotten all about than flying or sitting around.
Cincinnati, Ohio. this career until about three years Q: What has this experience
The reality did not match the ago on a flight to Disney World taught you?
dream, however, and after a few where I found out I was not too A: The perfect lesson. I am still
months, Seal decided to quit her old to be a flight attendant. I had teachable. I was not too old to
high-flying career and return to been a widow for five years, and take this journey. I feared school
Hattiesburg. But she has no my sons were grown and on their more than any other part of this.
regrets. own, so the time seemed right.” School was a blast and I did very
“I am so proud of myself for Q: Why did you quit your flight well with a 99 average overall.
taking this journey at my age,” attendant job? Amazing.
Seal said. “One of the reasons I A: I did not handle “reserve” as Q: What are your plans?
did it was so I would not regret well as I should have. “Reserve” A: I have been so blessed. I
it. I didn’t want to wake up is sitting around waiting. I had have a job waiting for me here at
someday and say, ‘I wish I had at been sitting at the apartment or home. I give God all the glory for
least tried it.’ Not only did I meet the airport for two weeks and not this. He has gone with me on this
some of the nicest people and flying. It gave me time to get journey and I always knew I was
made life-long friends, but it extremely homesick. I missed my never alone. I plan to get to know
helped me to appreciate what and family, home, and dog. I got my my three-year-old grandson much
who I had at home that I had June schedule and was going to better and be here for my new
taken for granted. I think we all be on reserve again. I absolutely grandson.
Q: What advice would you give to dered if I could have actually
someone considering a career change? done it. Now I know. Yes, I can,
A: Do it. If I had never tried and I did.
this I would have always won-
D DAVID WILSON IS NOT AFRAID of change. He’s

already had four unique careers and he’s only in his
50s.
Wilson began his professional life as a radio
announcer and TV news reporter, spending 10 years in
television broadcasting.
“From there, I became a pro-
work something to look forward to. As many people
do, I love a challenge and paradoxically the insecurity of a
new career can be exhilarating as well as frightening. Also,
there is the joy of trying something you love to do and
making it work. There is hardly anything that matches that
sense of accomplishment.
Q: What lessons have you learned from your various careers?
fessional pilot, which had always A: With the exception of aviation, my other careers
been my life’s dream,” Wilson (radio, television, public relations, preaching) have the
said. “I last flew a Lear Jet for common thread of oral communication. I clearly remember
Brandon Oil Co. of Laurel. My as a young boy looking up at the pastor of the church my
first-born child came into the family attended as he said to me, “Boy, I don’t know what
world very early and very ill, so I you are going to do for a living, but whatever it is, it will
left aviation for work where I involve talking!” And he was right! I talked all of the time
could have more dependable then and still do, but I try harder now to keep my mouth in
hours. I was hired by former check. My son used to tell me I have a black belt in “lung
Hattiesburg Mayor Bobby Chain fu.”
as public information/communi- Every job I have ever had has required that I be able to
ty relations director for the City interact with and serve people. There are differing skills
of Hattiesburg in 1980 and required in each of the vocations, but none of them can be
retired from municipal service done well without having an attitude of service to others.
with 25 years of service.” Being able to be sincerely humble and pleased to have the
During the last 10 years he worked for the city, he opportunity to serve another human being crosses virtually
was also a part-time Methodist minister at Mount all vocational barriers.
Grove, Hickory Grove and Sumrall. “I was also attend- Q: What advice would you give to someone who is consider-
ing the United Methodist Course of Study for pastors. ing a career change?
After retiring from the city, I entered full-time min- A: If your heart pulls you in a new direction, go for it! I
istry,” he said. know so many people who after training for a profession
He has been pastor of Petal United Methodist feel that they must keep doing that same thing for the rest of
Church since July 2007. their working life. And so they go to work year after year long
Q: You’ve changed careers several times. What’s the hardest after that profession stops serving them and they have lost
thing about making a career change? the joy of service.
A: As I have considered changing careers, the most dif- There are so many things I would love to do that
ficult thing for me to overcome was the fear of the I have never done. I am sure that sense of adven-
unknown and my fear of failure. It is a comfortable place ture is shared by many others that, sadly, don’t act
to be when one is in a job that is known and understood on their dreams. I keep telling my children, “No
and feels secure. I can recall thinking more than once, “I matter what you like to do, there is someone out
know I can do what I am doing now, but will I be suc- there making a wonderful living doing that very
cessful in a new field that I don’t know or understand? thing.” Even in South Mississippi, one can be suc-
Will I be putting my family at risk?” cessful growing grass for a living! The only differ-
Q: What’s the best thing about changing careers? ence between the person making an excellent living
A: No doubt about it, the excitement of taking on a bass fishing and the person who loves to fish but
new and challenging task is fun and makes going to hates their job is the courage to act on their dreams.
crime scene investigators | FEATURE
CSI: SOUTH MISSISSIPPI

S TUDENTS L EARN THE B ASICS OF C RIME S CENE I NVESTIGATION AT USM A CADEMY
I
TEXT BY LAYLA ESSARY
PHOTOGRAPHY COURTESY UNIVERSITY OF SOUTHERN MISSISSIPPI
It has all the makings of a scene from popular CBS drama “CSI,” yet it’s staged in
the heart of Forrest County, Mississippi.
A team of forensic students is hard at work processing evidence from a grisly
crime, complete with fingerprints and blood residue spattered among disheveled
furnishings.
Every part of this mock crime scene was constructed by a team of instructors with
the International Forensic Science Academy (IFSA) at the University of Southern
Mississippi. While this case isn’t real, students in the academy could get a chance to
lend a hand in an active crime investigation, as was the case with the inaugural
academy last summer.
“There we were working on mock crime scenes when we got the call,” said Jon
Byrd, an instructor with the IFSA. “Last summer, there was a missing person found
while the academy was going on at Camp Shelby. Skeletal remains were discovered
and the students actually helped work the crime scene, working in conjunction with
the army personnel.”
At the USM CSI Academy, forensic students learn
to master proper crime scene investigation tech-
niques.
Now it’s a year later and a new who choose to go back and forth “To get actual processing tech-
team of IFSA students has begun every night, and then we have niques, it’s rare to get this type
its seven-week journey to master- others who stay right on base at of training, with budgets the way
ing proper crime scene investiga- Camp Shelby,” Bertram said. they are these days,” said Brian
tion techniques. It’s the second “There are police academies all Farmer, Bureau of Forensic
academy to be offered since the over the country, even all over Services and IFSA Participant.
program was started a year ago. Mississippi, but this is a very “Anyone seriously interested in
“We start with basic crime specialized training. We are kind getting into the profession of
scene processing, collecting the of pioneers in this. Mississippi crime scene investigation,
evidence, sketching it, basic pho- has taken the lead in training in whether you are interested in
tography and all the things they forensic science.” being in the field or the lab envi-
need to process a crime scene — Bertram said the program at ronment, being well trained is
the nuts and bolts of processing,” USM is unique in that it gives the your best asset. It’s the thing
said Dean Bertram, IFSA direc- participants the training needed that makes you the most mar-
tor. “They later receive detailed to receive international certifica- ketable or separates you from
training in blood pattern analy- tion in the forensic science field. every other college grad out
sis, report writing, footwear and “We’re not necessarily trying to there. So an opportunity like this,
tire impression evidence, among entice students from all over the if you have it, you should defi-
others. We use both the Camp world to come, which we have, nitely take advantage of it.”
Shelby facilities, but we also use but when our students graduate,
the state-of-the-art laboratory at they can in turn go all over the
USM as part of the training.” world and they are certified for REALITY VS. TV
Even though the program’s opportunities globally.”
only a year old, word is getting The academy is comprised of In the day-to-day workings of
out about this one-of-a-kind individuals who are currently forensic investigation, most cases
academy, said Bertram, noting employed in the field of law are a far cry from the suspenseful
that participants have come from enforcement or other government dramas that unfold on primetime
all over the country, as well as agencies, as well as students who television programs. However,
from right here in South are enrolled in college and will because jurors have come to
Mississippi. soon be looking for opportunities expect fast-paced presentations
“We have some commuters in the forensics field. of facts, Bertram said it’s important
that investigators on the scene Petal Police Department, Forrest sics academy behind them. If they
secure every possible trace of evi- General Hospital, Forrest County come here to learn, they will take
dence. Sheriff’s Department, Hattiesburg a lot away.”
“With the ‘CSI’ effect, we have Police Department and USM. As Bertram said the blending of
to train them to address a juror the director of the bureau, Byrd seasoned investigators with up-
because they’ve watched a lot of oversees a four person staff of and-coming forensic students has
TV and we try to give them what forensic investigators; in turn, the led to a powerful exchange of
they want,” Bertram said. bureau offers internships to par- ideas and learning.
“Instead of a black and white ticipants of the IFSA, giving the “Law enforcement officers have
chart we’ll use Power Point and students invaluable first-hand the experience of seeing the crime
have interactive, full-color render- experience. scenes, while the college students
ings so it looks more like what “The bureau works with law are savvy with the technology side
they’ve seen on TV. Once every- enforcement to make sure that of this program,” Bertram said.
thing goes to the crime lab, the these scenes are handled correctly, “They are able to exchange ideas
expert witness in the field has a but also to provide information and share in these strengths,
PhD and their equip- which is different than
ment is state of the art. most other academies that
We’re trying to make the focus only on law enforce-
‘front end work’ as pro- ment. And those who
fessional as the laborato- work in the field already
ry.” are able to explain that the
Jon Byrd spent nearly profession is not always
two decades in the crime as exciting as TV makes it
lab side of investiga- out to be. So we hit them
tions, and knows first- with a lot of report writ-
hand that the initial ing and tedious work to
investigation is crucial make sure they really
to solving a case. “‘CSI’ want to do this.”
and others like it are Police officer Troy
good shows, but we Kimble of Vicksburg said
must keep in mind that the training exceeded his
it’s for entertainment expectations. “Coming
purposes only. As long here after going to other
as we understand that training, I didn’t really
then we don’t get a false know what to expect,”
sense of what forensics can and back to law enforcement that may Kimble said. “I thought it would
can’t do. We don’t always solve give them more leads,” Byrd said. be a lot of lecturing and basic
the case in 30 minutes.” “We’re glad we can partner with classroom activities. But it’s been
Byrd is now tied to the academy the academy in offering this a lot of hands-on, practical exams,
both as an instructor and through much-needed forensic training. focused on what you would do in
an innovative local partnership of It’s a wonderful deal for law real world scenarios.”
law enforcement agencies in the enforcement. It’s a wonderful For officers currently employed
Hattiesburg area. The Bureau of deal for students, too, because it in the law enforcement field, WIN
Forensic Services is a service makes them more marketable once job placement gives a $5,000 grant
agreement between the Lamar they graduate knowing that they enabling agencies to send officers
County Sheriff’s Department, already had a seven-week foren- to the academy.
FEATURE | Taylor Spreitler
LOCAL GIRL SCORES

BIG IN CITY OF ANGELS
Tay Spreitler Wins Hearts on “Days of Our Lives”
N
40
TEXT BY LYNNE JETER
PHOTOGRAPHY COURTESY TAYLOR SPREITLER
Not too many summers ago, Taylor Spreitler could be found hanging out at the local Pizza Hut,
dipping a hand-tossed slice into French dressing while dishing about the afternoon softball game.
Or she could be found tiptoeing into Black Creek, noshing on catfish and hush puppies in Wiggins,
a cc e n t s o u t h m i s s i s s i p p i
horseback riding at Paw-Paw’s, bowling with
pals in Amory, or vintage store shopping for
Marilyn Monroe memorabilia in New Orleans.
This summer, the 15-year-old known affection-
ately as “Tay,” returns to Mississippi as the same
sweet-mannered southern belle, but with a new
title: soap star. The Hattiesburg-born, Wiggins-
raised actress inked a three-year contract in
January to portray “Mia” on the long-running
NBC series “Days of Our Lives.”
“I still couldn’t believe I’d gotten a call-back,”
said Spreitler, whose mother, Denise, informed
her about booking the job. “She could hardly get
the words out. Then we screamed all the way
Tay is a big supporter of sister Samantha, a bud-
home!”
ding musician who is pursuing a recording con-
Spreitler’s interest in the entertainment world tract while studying graphic design at Westwood
began with beauty pageants. After winning a College.
national title at the age of six, she caught the eye
of New York-based agents, who soon had her popularity, “Days” stars Deidre Hall (Marlena
modeling for Macy’s, Land’s End, Saks and Evans) and Charles Shaughnessy (Shane
Avon. Print ads led to TV commercials for Donovan) created quite a buzz when they visited
Motrin, Chuck E. Cheese, Jif, Pediacare and Hess the area in the 1980s, with Hall even anchoring a
Oil, followed by promos for MTV and NBC, and WDAM newscast. Many “Days” actors have
finally the small screen. She landed a small role dropped by Hattiesburg to meet their loyal fans.
as Chloe Sellers on “Law & Order: SVU” in 2005. Spreitler describes her alter ego as “basically a
Two years later, she hit the big screen as Alice in good girl who made some not so good choices
the film “All Souls Day.” that changed the course of her life.” For her first
“I was back in Mississippi when I got the call on-air appearance Jan. 6, she showed up in a
that I booked (Law & Order),” recalled Spreitler. back alley as a pregnant teen trying to sell her
“They flew me to New York for filming and it unborn baby on the black market. With a con-
was snowing. It was my first time being in tract through 2011, she’s excited about the possi-
enough snow to build a snowman!” bilities her character holds.
Spreitler’s singing talent was showcased She’s cheering on her big sister, Samantha,
worldwide on ESPN at the 2008 AXA Liberty also a pageant veteran, who is on the cusp of
Bowl, when she performed in a pre-game show. success in the music industry. The 25-year-old
In a recent episode of “Days,” Spreitler sang songstress, whose nickname “Sammy” is shared
“Amazing Grace.” by Spreitler’s cast mate “Sami,” recently record-
“The day of the taping, I was so nervous,” ed “Hot Boys” with Australia Grammy award
admitted Spreitler, telling how Shelley Hennig, a winner and West Hollywood personality Damon
fellow pageant winner who plays “Stephanie,” Butler, formerly of the boy band EYC. Sammy is
was cheering her on from the sidelines. “When pursuing a recording contract while also study-
we were done, I was like … ahhhhh.” ing graphic design at Westwood College. Both
Spreitler, who will turn 16 on Oct. 23, is play- sisters live with their mom in Los Angeles.
ing her dream character on the daily show that If Spreitler, who is home schooled, wasn’t an
debuted on Nov. 8, 1965. For many years, actor, she knows exactly what she’d be doing:
Hattiesburg has had the highest percentage of “I’d be attending Amory High School and cheer-
“Days”-watchers in the nation. Because of its ing for the Panthers on Friday nights!”
DESTINATIONS | ship island
Surf’s up!
J UST 11 MILES SOUTH OF G ULFPORT,
S HIP I SLAND IS THE PERFECT
SUMMER DAY TRIP
COURTESY SHIP ISLAND EXCURSIONS
A PHOTOGRAPHY BY ALEXEY SERGEEV
Anyone looking for a place to frolic in the summer sun need look no
further than Mississippi’s own Gulf Coast. Whether you’re in need of a
place to take a date or a place to take a your energetic kids, Ship Island
is open and ready for you.
Ship Island Excursions offers ferry service to and from the island,
which sits 11 miles off the coast. Founded in 1926 by Capt. Peter
Skrmetta of Biloxi, the ferry business is still owned and operated by his
descendants.
“There are other (boat) companies out there, but the Skrmetta family
has the only one that is contracted with the park service,” said Greg
Bivins, a Ship Island Excursions employee. “Everyone here takes great
pride in what we do.”
NATIONAL TREASURE
Part of the Gulf Islands National Seashore, Ship Island is one of five
barrier islands off the coast of Mississippi. Tourists will be happy to
know that Ship Island is equipped with a boardwalk, picnic areas, a
snack bar, fresh water showers and drinking water.
CONTACT THE COMPANY AT “It’s really not primitive,” Bivins said. “There’s more to do on
WWW.MSSHIPISLAND.COM OR CALL Ship Island than any other barrier island.”
(228) 864-1014
Dolphins are often seen playing in the clear, green waters of the
Round Trip - $24 Gulf of Mexico to the delight of their human spectators, who line
Children 3-10 - $14
the rails of the ferry to watch them swim and somersault in the
Seniors 62+ - $22
Military ID - $22 boat’s wake.
Group discounts and season passes are also “People love the dolphins,” Bivins said. “There is a large popula-
available.
tion of dolphins and kids, especially, are fascinated by them.”
HOURS OF OPERATION The island’s sand beaches are perfect for building sand castles,
Now through Aug. 16:
hunting for shells, relaxing and getting tan. Sunbathers are cau-
Monday-Sunday:
Departing Gulfport - 9 a.m. & noon tioned, however, to be wary of Ship Island’s infamous sunburns,
Departing Ship Island - 2:30 p.m. & 5 p.m. and hats, sunglasses and sunblock are advised.
TO REACH THE TICKET OFFICE & “Beach chairs and beach umbrellas are available for rent,” Bivins
BOAT DOCK: said. Small coolers are allowed, but glass containers are not.
Fishing is a favorite pasttime for the outdoorsy-types. Flounder,
Take U.S. 49 south to U.S. 90 in Gulfport.
Cross U.S. 90 at the traffic light into the red drum and speckled trout are often caught.
yacht harbor. The ferry boats dock at the With water temperatures reaching into the 80s in summer, the
water’s edge on the right, next to the U.S.
Coast Guard facility (large building with Gulf of Mexico offers swimmers a great opportunity to enjoy the
red roof) on the south end of 23rd Avenue. surf. Lifeguards are usually available.
History buffs are sure to enjoy Fort Massachusetts. The Civil War-
DID YOU KNOW...
• Ship Island was once a larger, single era brick structure is still intact despite the ravages of time and
island. It was split into East Ship Island and nature.
West Ship Island in 1969 by Hurricane
Camille “Fort Massachusetts withstood Hurricane Katrina and the park
service offers guided tours at no charge,” Bivins said.
• In 1998, a mile of beach on East Ship
Island was destroyed by Hurricane Georges
OPEN FOR BUSINESS
• The island’s lighthouse was destroyed by Hurricane Katrina ravaged the Gulf Coast on Aug. 29, 2005.
Hurricane Katrina in 2005
Despite the heavy damage to the region, Ship Island Excursions and
the island park itself were back in business in the spring of 2006.
“We opened on time in 2006 and never missed a lick,” Bivins said.
“We have seen an increase in business every year since we reopened
and so far that seems true for 2009.”
The company recently upgraded its Web site, which is also seeing
an increase in traffic, said Kevin Buckle, the employee who main-
tains the site.
“Web traffic is up 30-40 percent (since the upgrade), but a lot of
that is due to the time of year,” Buckle said. “The Web site is an
important tool for our business, because Ship Island Excursions has
so much to offer.”
Ship Island Excursions offers half-day (4 1/2 hours) and full-day
(7 hours) round-trips, and senior passes, military discounts, group
rates and season passes in addition to its regular fare. For more
information, contact the firm at www.msshipisland.com or call (228)
864-1014.
A trip to Ship Island is really an affordable family outing, Bivins
said. “The boat ride alone is worth the price of the ticket.”
HOME & GARDEN | community garden
‘T END M Y L AMBS , F EED M Y S HEEP ’

N EIGHBORS AND VOLUNTEERS AT THE E DWARDS S TREET
F ELLOWSHIP C OMMUNITY C ENTER WORK TOGETHER TO
MEET THE NEEDS OF FAMILIES IN THE AREA
Iva Brown, co-chair
of the Edwards
Street Fellowship
Community Center,
and Vicky Ward, a
volunteer, feel
called to serve at
the Community
Center.
Mark Cooper, a
Hattiesburg High
School student, is
volunteering his
time at the Center
F
this summer.
TEXT AND PHOTOGRAPHY BY VALERIE WELLS

Fresh and colorful vegetables go on top of small rectangular compost area in the back.
drab cans of soup in boxes for needy families at The idea was to create an open garden to sup-
the Edwards Street Fellowship Community plement the center’s food pantry, to teach others
Center. And the food couldn’t get more fresh how to garden by example and to provide mean-
than this - it was grown right there in the cen- ingful volunteer opportunities.
ter’s community garden. It’s about serving with hands and feet, said Iva
Master Gardener Harry Archer, who volun- Brown, co-chair of the center’s board of directors.
teers his time tending to the lawn and grounds of “It goes back to the Scripture,” Brown said.
the East Hattiesburg center, started the garden in “Jesus asks Peter three times ‘Do you love me?’
January with some young apple tree saplings. “Peter tells Jesus three times, ‘Yes, I love you.’
Archer, a retired forester, was able to start the Jesus said, ‘Tend my lambs, feed my sheep.’
garden with some help. That’s the basis of what we do. Jesus is the exam-
“Some students at the University of Southern ple.”
Mississippi needed a service project,” Archer The garden is also about patience, discipline
said. He had just the job for them. The trees got and faith. Stubborn bamboo shoots have made
planted. weeding chores difficult and poor drainage from
Soon after, members of Parkway Heights slightly elevated Edwards Street has washed
United Methodist Church joined in the plans and away some parts of the garden. That didn’t stop
preparation for a community garden. Now, rows Archer or Brown. Archer got a tiller and applied
of corn, okra, squash, crowder peas and potatoes determination while Brown rounded up more
are flourishing on the site. Blueberry bushes are volunteers.
spread out. Between those are sprawling water- “There’s something primal about working in
melon vines. Behind the center, muscadine the dirt,” said Vicky Ward, a member at Parkway
grapes grab hold of wires strung between posts. Heights who volunteers at the garden. She says
None of this space is fenced in except for a it’s just the beginning of the project that she sees
growing over time with more voted in the late 1970s to close, into a full-time job for Brown,
community involvement and Brown said. Church leaders in an unpaid volunteer and a
respect. the district sought a use for the retired Southern Miss profes-
The community garden has site and eventually began an sor. She applies for grants,
been an outdoor classroom for outreach program there. plans fundraisers and examines
children this summer. Sunday But it’s not just Methodist budgets. The board soon will
School classes, Scouts and 4-H churches that donate food to hire a director for the center,
groups have weeded what did- the pantry or that volunteer now housed in a new facility
n’t belong and planted seeds services. across the street from the old
and young plants. They’ve also “It’s ecumenical,” Brown church that closed in the 1970s.
learned about serving others said. A grant from the Asbury
and being responsible stewards Sometimes even individuals Foundation largely paid for the
of the earth. Edwards Street not associated with any partic- new facility.
Fellowship Center is ular church drop off bags of “Food is just one aspect of
Hattiesburg’s district mission canned goods. And the center’s what we do,” Brown said.
for the Mississippi Conference pantry is part of the Mississippi The center is active with an
of the United Methodist Food Network, a distributor to exercise class for older women
Church. With about 130 church- food banks in the state. and a Wednesday Bible study
es in the district, the center Volunteers have to drive to and dinner. Day camps meet
draws on food bank donations Jackson to pick up food when it there this summer and bring
from Bay Springs to Wiggins. is available. While the food is the food issue back to the fore-
Once a United Methodist free, the center has to pay for front. One group of girls at the
Church, the dwindling shipping. center one day earlier this sum-
Edwards Street congregation Finding money has turned mer were asked by their teachers
if they had breakfast that day. Brown and Ward see the
None of them had. community garden as a way to
Ward’s Sunday School class supplement the pantry and
at Parkway Heights is tackling maybe to teach people to feed
another project at the center. An themselves in a friendly, helpful
old bakery shop on the site is manner that’s cost effective for
just being used for storage. The everyone. Community gardeners grow
class would like to see it trans- A few acres nearby are for squash, corn and watermelon
formed into a health clinic. sale. The owner offered the to share with families in need.
“There is a real need in the adjacent land to the center for
community for help with food,” $20,000. Brown, Ward and
Brown said. “A lot of children Archer all want eventually to
in our community go to bed cultivate that land and grow
hungry.” more vegetables and expand
With recent layoffs, a differ- what’s happening there now to
ent kind of client is showing up a larger demonstration garden.
for help at the food pantry. Archer also has plans for a
Brown said most of the clients butterfly garden on the site.
before this year were single There’s talk of a walking trail
mothers or elderly people. that might meander through a
Now, traditional families are woody patch of the property.
coming for help. “Maybe we’ll plant more fruit
A young mother recently trees next year,” Archer said.
came to shelter after her hus-
band was laid off from his off-
shore job. The couple had three
children, including a premature
infant.
“She had never been to a
food pantry before,” Brown
said. “We are seeing more
young people and young fami-
lies.”
Budget cuts are affecting the
center as well. Funds it gets
from the Mississippi Conference
of United Methodist Churches
are being cut by 10 percent this
year and will gradually decline
in coming years. A $10,000 gift
from Jarden Consumer
Solutions this year has helped
the operation, but the center
will need to seek additional
sources.
HOME & GARDEN | 1820’s cottage restored
INSET, Jane and Benton

Gibson stand proudly in
their newly renovated
cottage. The bar in the
kitchen is made from the
old flooring from the mid-
dle hall which was too
damaged to salvage for
flooring the hallway, but
there was enough good
wood to make the bar.
The solid wooden pantry
door next to the refriger-
ator is the original back
door of the house.
Opposite, the flooring in

the front entry is the
original heart pine found
in the four-room cottage
from 1820.
AT HOME IN HOLMESVILLE
PIKE COUNTY COUPLE RESTORES COTTAGE BUILT

AROUND 1820 BY REVOLUTIONARY WAR PATRIOT
S
TEXT AND PHOTOGRAPHY BY TRUDY BERGER
Sweethearts since they were children – she was six and he was eight – the fun is
still there for Jane and Benton Gibson, now more than 50 years later and after 39
years of marriage. This is the stuff that little girls dream about, and little boys grow
up saying: “Someday, when I grow up I’m going to restore an 1820 pioneer farm cot-
tage, drive a 1932 model B Ford pickup truck, marry the girl I meet in the first grade,
have four wonderful children, build a successful real estate business and live happily
ever-after.”
The Gibson home on the banks of the Bogue Chitto River, in far eastern Pike
County, was originally the four-room farm cottage built by Revolutionary War patriot
Peter Quin and his wife, Judith, who settled on Section 22 in Holmesville in 1813 and
built the house sometime between then and 1820. Both Peter and Judith are buried in
nearby Holmesville Cemetery along with several of their descendants. The Quins The chairs and wicker
were among the pioneer settlers of Pike County and Mississippi, coming here from couch on the sleeping
Virginia by way of land grants in the Carolinas. The local chapter of the Daughters porch above, as well as
of the American Revolution is named for Judith Robinson Quin.
the beautiful large mirror,
opposite top, were among
Jane and Benton Gibson were both reared in Logansport, La., and met in elemen-
the furnishings that
tary school, but as Jane says, “We did not begin dating until I was 14.” Benton was remained when the
engaged in the dairy farming business in Louisiana and again when they moved to Gibsons purchased the
Fernwood from 1982 until 1994, after he bought out his father’s dairy business there. house.
Along the way, he got into the real estate appraisal business and eventually
obtained his broker’s license. Just last year, their United Country Gibson Realty
office was named No. 1 in the country.
They fell in love with the old Quin house many years ago, “But the people who
owned the house wouldn’t even consider selling it to us,” Jane said. “Benton kept
worrying the Quin family members, writing them letters until I think they just final-
ly gave in and let us have it.”
Benton wrote a contract that stipulated that the house be sold with all the furnish-
ings, which is key to appreciating some of the current-day features of the restored
home. The large mirror in the formal living room came with the house; the mantel
that surrounds the stove in the kitchen was originally around a fireplace in the din-
ing room of the house. Benton said he walked in one day to find his contractor tak-
ing a saw to his prized mantel. “What are you doing to my mantel? I asked him, and
he laughed, cut the legs off, and told me to just wait and see. He made these neat
hidden spice racks with them.”
The Gibsons bought the house in early 2006, spent about 18 months re-modeling
and restoring it, and have now been living in it for about two years. They tore off an
old addition to the original four-room cottage and added a large, open living-dining-
kitchen area, with an inviting sleeping-breakfast porch on the south side.
“The tree that fell on the back during Katrina might have been the deciding factor
for them,” Benton said. “I think it was just too much for them to take on once that
damage was done. Our sons thought we had lost our minds.” At that, they both laughed.
When they are not involved in church or civic activities, Jane paints, Benton gar-
dens, and they have grown children and now grandchildren to occupy them. Then
there are all those trips that they did not get to take when they were tied down by
the business and the dairy. But it is difficult to imagine them wandering too far
away from this Audubon-like paradise in old Holmesville.
Below, shades of blue

and cream are reflected
by natural lighting beam-
ing through the lovely
corner windows.
The Gibsons installed a

copper sugar cane kettle
on a side patio off the
kitchen stairs with an
old-fashioned water
pump as a feature.
HOME & GARDEN | backyard oasis
STORM AVENUE SANCTUARIES

B ROOKHAVENHOMEOWNERS CREATE PERSONAL
RETREATS IN THEIR OWN BACKYARDS
Guests are greeted
by soothing sounds
of a gurgling water
feature in lush sur-
roundings at Daryl
Durr’s newly
remodeled home.
I
TEXT AND PHOTOGRAPHY BY HOLLY SLAY
In the hustle and bustle of today’s world, it is

practically a necessity to have a private space to
unwind alone or visit with close friends.
Outdoor “rooms” have become increasingly pop-
ular as an extension of a home’s interior.
Combining indoor and outdoor spaces in a cohe-
sive way not only adds value to a home, but
gives the owner a relaxing get-away just seconds
away from their back door.
Two homeowners on Storm Avenue in
Brookhaven have transformed their backyards
into stunning private sanctuaries. One is a crisp
modern space, the other layered with traditional
decorations and textures. Both are equally strik-
ing and relaxing.
Stepping outside the back door of Daryl
Durr’s recently remodeled home, guests are
greeted by the soothing sounds of a gurgling
water feature.
“I was mostly concerned about having a foun-
tain that I would be able to integrate into the
garden,” Durr said.
Freshly painted an earthy green, the outside of
his home evokes a spa-like atmosphere. “I wanted
Lawrie Gulley’s cottage-
style garden features a
white columned arbor
with a ceiling of wiste-
ria vines. Bricks, ivy
and stone statues
enhance the garden’s
appeal.
the garden to have a certain Zen Down the avenue, Lawrie Gulley
feeling and to have some uniformity has lovingly created a backyard
when placing the plants,” Durr said. sanctuary of her own, aptly named
“My nephew, Bronson Durr, took Wisteria Way. For nearly 50 years,
my thoughts and made it all hap- Gulley has carefully tended her cot-
pen.” tage-style garden. Entering the yard
Adirondack chairs furnish a ter- via a breezeway between the main
race constructed of brick pavers set home and guest cottage, guests find
in sand, and provide a spot ready themselves in an outdoor room with
for hours of reading or chatting a ceiling of wisteria vines trained
with friends. “The terrace took two along a white columned arbor.
weeks to build and the garden six Under an iron candle-lit chande-
days to install,” Durr said. lier, a tablescape is set and ready for
Several established trees, sur- cozy dinner parties. Near a wall of
rounded by azalea bushes, give French doors overlooking the gar-
shade on a hot day. “I wanted to den and centered between two
keep the azaleas to give a touch of charming stone cherubs, an ivy cov-
the South,” Durr said. Rugged stone ered brick bench is an area for
paths trail around the garden and lounging.
are a contrast to the soft ferns and A pebbled path frames the grassy
ornamental grasses Durr planted yard and leads guests through the
about the area. garden of colorful daylilies and
An 8-foot decorative wooden hydrangeas. Across the manicured
fence encloses the space, giving lawn, Gulley placed a trellis arch-
complete privacy from the outside way over an iron glider, making a
world and a play-space for his dog, perfect spot for bird watching.
Bailey. “Every chance I get I sit in Everyone needs a place to relax,
my backyard,” Durr said. “With the pray and unwind. These homeown-
running fountain you get a com- ers have built restful outdoor sanc-
pletely peaceful feeling. I don’t tuaries, ready for relaxation no mat-
know who enjoys it more – me or ter what events the day may have
Bailey.” held.
ARTS | usm symphony orchestra
COUTURE
SYMPHONY
S OUTHERN M ISS O RCHESTRA S TRIKES A
P OSE FOR 89 TH S EASON C ALENDAR
C TEXT BY SCOTT THORNBURG

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

Orchestra, the 2009 recipient of the Governor’s Award
Couture is the designing and making of high-quality for Leadership, has announced the lineup for its 89th
fashionable clothes by leading fashion houses. How does season that will be highlighted by a performance of
internationally acclaimed soprano Renée Fleming.
this relate to the symphony? As Dr. Mike Lopinto, The opera star will be featured in a January 2010
Marketing and Educational Outreach Coordinator for the concert that will serve as the official debut event of
the university’s Centennial celebration. Scheduled for
Symphony and the genesis of the concept for the calendar
Thalia Mara Hall in Jackson, the concert will also
puts it, “Fleming embodies couture.” As a musician, her showcase the Southern Miss Symphony Orchestra and
artistry has taken her all over the world. Known for her the Mississippi Opera.
Dr. Jay Dean, music director for the symphony, hails
voice, the “people’s diva” is also one of the world’s great- Fleming as one of the “best of the best” in the classi-
est fashionistas. Her gowns have been designed by Angel cal arena.
“Renée Fleming is the ‘Voice of the Century,’” said
Sanchez, Issey Miyake, Karl Lagerfeld, Bill Blass, Vivienne
Dean. “For those who enjoyed our concert with
Westwood, Gianfranco Ferré, Oscar de la Renta, John Placido Domingo, this is another event of that caliber,
Galliano and Christian Lacroix. In 2001, She was added to continuing our tradition of bringing the top artists of
the world to Mississippi.”
the “Best Dressed” list of famed American fashion critic, As “the people’s diva,” Fleming continues to charm
Mr. Blackwell. Couture epitomizes culture as the zenith of audiences throughout the world with her vocal intelli-
gence, musical grace, and voice of “liquid gold.” Her
fashionable society.
artistry has taken her to the world’s capitals and great
The calendar’s photographs are intriguing. Each setting opera houses, captivating audiences everywhere she
entails designer gowns, stunning hair and make-up cou- goes.
The Jan. 10, 2010, concert will be the fourth col-
pled with organic settings. A closer look reveals instru- laboration between Southern Miss and Mississippi
ments of the symphony cleverly placed. On first glance it Opera since 2005.
“Renée Fleming is undoubtedly one of the most
appears models, photographers and hair and make-up
famous opera celebrities today,” said Elizabeth Buyan,
teams must have been flown around the world to capture executive director of Mississippi Opera. “To hear her
these stunning images. What makes this calendar even live in concert is an opportunity of a lifetime for many
of our patrons. We are thrilled to host an artist of her
more special is that even looking closely, a person that is caliber in Mississippi. She truly is the ‘voice of the
familiar with the area would most likely not recognize the century.’”
For more information:
setting as Hattiesburg, Mississippi. Each model is a student
visit www.voiceofthecentury.net
at Southern Miss or Hattiesburg local photographed in and or call 800.MS.OPERA for tickets.
around the city.
To make this even more unbelievable, the project was
put together at literally no cost. All of the creative team
and models donated their time to the project. The loca-
tions, clothing, and accessories were also gratis courtesy of
friends and supporters of the symphony. Further, the
printing and mailing of the calendar was underwritten by
Visit Hattiesburg and the symphony’s long time season
sponsor BancorpSouth.
Taking several months to get every shoot just right,
Lopinto, who also has a cameo in the October photo, along
with photographer Danny Rawls and graphic designer
Wesley Stuckey, painstakingly crafted and sorted through
hundreds of possibilities and fought South Mississippi
weather to produce this opus. As Danielle Hartfield, owner
of Headlines Salon and collaborator added, “This was a
chance for us to channel our creativity and hairstyling on
another level.” It has already met with popular and critical
acclaim that is the hallmark of the symphony.
“I started this project in November,” Lopino said, “seeking
out gowns for each month or event and then
THE UNIVERSITY OF SOUTHERN MISSISSIPPI SYMPHONY ORCHESTRA
models to wear them. In every aspect, each EIGHTY-NINTH SEASON 2009-2010
person I approached came on board the
moment they heard the concept. That is the OPENING NIGHT! WORLD PREMIERE!
success of this endeavor – the people both on Fashionable Firsts Future Stars
Sept. 24, 2009 – 7:30 p.m. Feb. 25, 2010 – 7:30 p.m.
the pages and behind the scenes that bring Bennett Auditorium Bennett Auditorium
ideas to life. It’s the same as the symphony -
I Pagliacci and Gianni Schicchi An American Requiem
great inspiration and the people that deliver it Oct. 20 and 22, 2009 – 7:30 p.m. April 8, 2010 – 7:30 p.m.
to an audience time after time. Mannoni Performing Arts Center Bennett Auditorium
Auditorium
“The university adopted the slogan
Season Finale and World Premiere!
‘Creative, Bold, Determined.’ I know the sym- Holiday Choral Spectacular The Beauty of the Earth
phony and this calendar are all of those things. Dec. 1, 2009 – 7:30 p.m. May 4, 2010 – 7:30 p.m.
Main Street Baptist Church Bennett Auditorium
I hope this effort encourages someone to join Sponsored by BancorpSouth.
us at the symphony for the first time or the Centennial Opening Celebration
Renée Fleming* T I C K E T S
millionth time.” The Voice of the Century 800.844.8425 or 601.266.5418
Calendars were mailed to season ticket hold- Jan. 29, 2010 – 7:30 p.m. www.southernmisstickets.com
Thalia Mara Hall, Jackson Individual and season tickets
ers in mid-May. Other arts devotees received For tickets, call 601.960.2300 or available June 1.
theirs shortly thereafter. To see the whole cal- visit www.voiceofthecentury.net
endar and order tickets to all events, including
For more information, visit www.usm.edu/symphony.
Renée Fleming, visitwww.usm.edu/symphony.
ARTS | ohr-o’keefe museum
MAD POTTER’S HOUSE

V ISIONARY ARCHITECT F RANK G EHRY DESIGNS A MUSEUM
THAT HONORS LEGENDARY B ILOXI ARTIST G EORGE O HR
AND DANCES WITH THE TREES
F
TEXT AND PHOTOGRAPHY BY VALERIE WELLS
Four metal helixes slowly garde masterpieces such as the ness of the shapes and the
spiral out of the ground in Guggenheim Museum in Bilboa, deceptively simple-looking
Biloxi. The four tall pods twist Spain, visited the Biloxi site forms of both men might look
slowly and reflect graceful yet almost 10 years ago and scrib- childish at first, yet experts
tormented oak trees. The sea bled his vision of how the new consider both artistic geniuses.
breeze blows around the spirals museum would fit in the land- Ohr and Gehry have a similar
and what might have looked scape right across the highway quality that is as whimsical as a
out of place from the highway from the beach. Dr. Seuss book.
suddenly makes sense and fits “They gave me a site filled The main building of the
in this spot. with live oak trees. You can’t museum complex was set to
This is just the way cutting- build next to them or be in the open in just 11 months when
edge architect Frank Gehry drip line,” Gehry told Charlie Hurricane Katrina devastated
planned the new Ohr-O’Keefe Rose in a 2001 television inter- the Gulf Coast and rammed the
Museum of Art now under con- view. Grand Casino into the struc-
struction. So he chose to dance with ture. Not a single pot in the
“He wanted the pods to them. valuable collection was lost, but
dance with the trees,” said Julie The pods and the designs for construction of the new muse-
Gustafson, the museum’s devel- the other buildings in the museum was set way back.
opment manager. “It’s not um complex are similar to the Fundraising efforts had to start
without its controversy.” work of the Mad Potter of fresh not only to complete the
Gehry, famous for avant- Biloxi, George Ohr. The odd- project but to rebuild some of it
as well. international scene. enigmatic glaze but is still try-
For many on the Gulf Coast, Many consider Ohr a father ing to pin down his process.
the new museum buildings rep- of modern art. Some of his pot- During his lifetime, Ohr got so
resent a renaissance of spirit, tery looks like thin, gathered irritated with people asking
art and Biloxi attitude. fabric. Some pieces have an how he created his unusual
Ohr has been a Biloxi folk unusual glaze, some looking glazes that he stopped glazing
legend for more than a century. like exquisite Venetian glass his pottery altogether. He
He hawked his goods like any rather than the clumpy called his unglazed earthen-
crafty salesman and was bril- Mississippi clay Ohr mined ware “naked” pieces.
liant about creating a brand. himself from the The shapes of Firth’s pottery
His long moustache and his Tchoutacabouffa River. are greatly influenced by Ohr,
silly faces have been recognized “You can’t replicate his although she says she does not
on the Gulf Coast for genera- glazes,” Gustafson said. make replicas of his work. She’s
tions. Besides being an odd bit Many potters have tried. interested in finding forms that
of local folk history, Ohr was English artist Jo Firth is one Ohr didn’t find.
something much more on the who tries to recreate Ohr’s “I admire Ohr’s ideal of ‘no
two the same’ and am striving Gallery. The four metal pods
for that in glaze treatment as will house the Ohr gallery and
well as forms,” Firth wrote to capture his nature.
the museum staff recently. The Pleasant Reed House is a
Ohr has influenced others as replica of an historic home
well. destroyed by Katrina. Pleasant
“I loved his work. I loved his Reed was a freed slave who
work,” Gehry stressed to Rose, became a successful business-
who found the title of the Mad man. His trade was carpentry
Potter of Biloxi hilarious. Art and he built his family’s house
collectors think it’s a valuable as well as many in the commu-
label and Ohr’s pottery is high- nity.
ly sought in the art world. Reed and Ohr were contem-
Gustafson estimates Ohr cre- poraries who probably interact-
ated as many as 10,000 pieces of ed. It helps tell a complete story
pottery. Only about 400 are in about Ohr and shows a city’s
the museum’s collection. Most well-rounded nature.
are being stored safely in north- “Biloxi was progressive,”
ern Mississippi. About 30 pieces Gustafson said.
are on display in the museum’s After four years, the museum
temporary home at 1596 Glenn is finally settling insurance
L. Swetman Drive. claims. This has allowed the plete and open in 2011.
The complex includes six museum’s board of directors to The museum got off to a
components spread in several begin a new capital campaign good start with the vision and
structures: Center for Ceramics, to rebuild and complete the support of former Biloxi mayor
Pleasant Reed House, Welcome five-building complex. Jerry O’Keefe. In 1998, O’Keefe
Center, contemporary art The goal is to raise $35 mil- and his family donated $1 mil-
gallery, an African-American lion, Gustafson said. It is possi- lion to the museum that honors
art gallery and the George Ohr ble the museum would be com- his late wife, Annette.
Gustafson predicts travelers
and artists will visit Biloxi just
to see the latest Gehry build-
ings. Architectural students
from Tulane University in New
Orleans have already been by to
tour the construction site.
“The resumption of construc-
tion of OOMA is the most sig-
nificant construction project
affecting the day to day lives of
our citizens since the Biloxi-
Ocean Springs Bridge,” said
Larry Clark, president of the
museum board said last year
when a commitment was made
to complete Gehry’s vision.
IN THE KITCHEN | grilling with st. john
Grillin’ and Chillin’ With
Robert St. John
It all started with an Easy Bake Oven for this
successful Hattiesburg restaurateur
and cookbook author
W
TEXT BY LYNNE JETER
PHOTOGRAPHY BY JOEY DELEO
With a grilling cookbook fresh off the presses, a celebrated

weekly newspaper column, and a successful restaurant line, Robert St. John is
smoking hot.
This summer, the Hattiesburg native is busy promoting “New South
Grilling: Fresh and Exciting Recipes from the Third Coast,” along with his
specialty seasonings and growing collection of custom products. His Bloody
Mary mix and rimming blend got a shout-out in 2008 from Oprah Winfrey’s
O At Home magazine.
Perhaps because his fortune is hard-earned, there’s nothing pretentious
about St. John. He’s a family guy who cooks up winning recipes as an A-list
grillmeister, yet he just might prefer to toss wieners and burgers on a 12-
year-old rusty grill he refuses to discard.
Not bad for the man whose principal once said he would “never amount
to anything.”
“The jury’s still out,” said St. John, with a hearty laugh that has become
his signature Facebook expression. An open book by nature, St. John’s
friends know he must be “wed or dead” to put on a tie, and that he can eat a
lot in one sitting, grits excluded.
The younger of two sons born to Larry and Dinny St. John, he grew up
watching Batman, Captain Kangaroo and The Three Stooges. He rocked with
The Beatles and Herman’s Hermits and initiated his kitchen skills with an
Easy Bake Oven. But when he was six, and learning how to ride a Schwinn
Stingray, St. John’s world was turned upside down. His father died. By the
time St. John entered the second grade, he was in a different house and a
There’s nothing preten- new school.
tious about St. John. “My mom never remarried, so I was always the kid without a dad,” said
He’s a family guy who St. John. “But I didn’t know the difference because I was so young when he
cooks up winning died. It’s all I knew. It didn’t do any good to walk around feeling sorry for
recipes as an A-list
myself.”
grillmeister, yet he just
might prefer to toss He found comfort in routine: church every Sunday, lunch at his grand-
wieners and burgers on mother’s, backyard football, listening to the Rolling Stones, and fishing on
a 12-year-old rusty grill the Gulf Coast with his grandfather.
he refuses to discard. Turbulence hit during his teenage years. He “got wild,” he admitted,
Not bad for the man bought his first car from earnings as a radio station DJ, listened to Led
whose principal once
Zeppelin and Pink Floyd, “stepped up the wild behavior” and “went crazy”
said he would “never
amount to anything.” after high school. During a dark streak, his grandfather died, he totaled his
first car, was evicted from a trailer park, and got fired from a few ill-fitting
jobs.
“I flunked out of college after a couple of years and took a job managing a
deli,” St. John said. “It was my first restaurant job. I waited tables at another
restaurant at night. At 19 years old, I fell in love with the restaurant busi-
ness and decided that I wanted to open my own restaurant one day. Seven
years later, I opened the Purple Parrot Cafe.”
Between heeding his calling and opening the Parrot in 1987,
which includes the Mahogany Bar (The Hog), and Crescent City
Grill within New Orleans-flavored walls, St. John relocated to
Omaha, Neb., then to Jackson, and finally back to Hattiesburg,
where he took 21 hours per semester at the University of Southern
Mississippi while also working two jobs waiting tables. A short-
lived marriage led to a stint in Florida. Then he met Jill, his true
love and soul mate. After they married, he focused on entrepre-
neurial interests.
“I was attracted to owning my own business because I would
have some degree of autonomy and I could wear whatever I want-
ed to work,” he said. “I work in shorts and T-shirts through the
summer, and jeans in the winter. Comfort is a big thing with me.”
While on the learning curve of the restaurant business, St. John
opened and sold a bar in Jackson, “made a risky foray into the
catering business and lost a lot of money,” he said, opened a live
music club and “assumed that I had life figured out.” Then he
closed the club and opened a fish house. In between business
deals, he returned to Southern Miss to finish up two lingering
classes required for an undergraduate degree and graduated in
2000.
St. John picked up a pen and discovered another calling. He
began writing a weekly food column infused with a good dose of
humor for the Hattiesburg American; it was soon syndicated
across the Southeast. He self-published his first cookbook, “A
Southern Palate,” which sold thousands of copies. Book deals fol-
lowed, including a rare three-book contract with Hyperion. Along
the way, he befriended artist Wyatt Waters, a frequent collabora-
tor.
“My editor in New York says that she likes my ‘voice,’” said St.
John, shaking his head in amazement. “I’d agree that I write with a
different ‘voice,’ but doesn’t everyone? It’s the only one I have. It’s
made up of all of my experiences from the time I was a kid until
now. Everyone draws from different experiences.”
Parenting and traveling are among those experiences. With
daughter Holleman about to hit puberty, son Harrison in elemen-
tary school, and two dogs (Atticus and Bear) in tow, St. John often
hits the road with his family. “They’re at the age where they’d
rather be with their mom and me than with their friends,” he said.
“That’s not going to last much longer, so I’m enjoying every
moment and soaking it all in.”
For now, he and Jill are adding destinations to their travel wish
list for the time their children are in college, when he also plans to
huddle over the computer to hash out more fiction. Perhaps by
then, he’ll have life all figured out, an elusive goal he’s “wonder-
ing if I ever will” meet.
CHIVE-TARRAGON
MAYONNAISE
1/2 cup red wine v inegar
1/2 cup white wine
2 tablespoons orange juice
3 tablespoons minced shallots
1 tablespoon minced fresh garlic
3 tablespoons dried tarragon
2 egg yolks
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1 1/2 cups canola oil
Warm water as needed
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh chives
Place vinegar, wine, orange juice, shallots, garlic

and tarragon in a small sauce pan. Simmer over
medium heat until mixture has reduced by 75 per-
cent. Remove from the heat and cool.
Place the egg yolks, mustard and salt in a stain-

less steel mixing bowl. Beat with a wire whisk for
WHOLE GRILLED TENDERLOIN 2-3 minutes. Add in half of the tarragon reduction
WITH CHIVE-TARRAGON and slowly begin drizzling in the oil, constantly
whipping the mixture. As the mayonnaise begins
MAYONNAISE to thicken, add the remaining tarragon reduction,
and continue to whisk in the oil. If the mixture
Center-cut beef tenderloin, 3 1/2-4 pounds becomes too thick, add 1-2 teaspoons of warm
1 1/2 tablespoon Steak Seasoning water.
2 tablespoons freshly cracked black Add pepper and chives, and store refrigerated
pepper until needed. Makes 2 cups.
1 recipe Chive-Tarragon Mayonnaise
Coat the surface of the tenderloin with the Steak STEAK SEASONING
Seasoning and cracked black pepper. Allow sea-
soned tenderloin to sit at room temperature 1 1/2 cup Lawry’s Seasoned Salt
hour before grilling. 3/4 cup freshly ground black pepper
Sear tenderloin over medium direct heat until it is 1/4 cup lemon pepper seasoning
well marked, about 15 minutes, turning one quar- 2 tablespoons garlic salt
ter of a turn every 4-5 minutes. Continue cooking 2 tablespoons granulated garlic
over medium indirect heat until desired doneness 1 tablespoon onion powder
is reached, 15-20 minutes for medium rare.
Combine all the ingredients and mix well. Store in
Remove from the grill and allow tenderloin to rest an airtight container. Makes 1 1/3 cups.
for 6-7 minutes before slicing.
Slice the tenderloin into 1/2 inch-thick slices and CREOLE SEASONING
serve with Chive-Tarragon Mayonnaise. Makes 10-
12 portions. 1/2 cup Lawry’s Seasoned Salt
2 tablespoons onion powder
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon white pepper
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon dry mustard 1/2 cup cider v inegar
1 teaspoon dry oregano
1 teaspoon dry thyme Preheat oven to 300 degrees.
In a 3-quart Dutch oven, heat the bacon fat over
Combine all ingredients. Makes 1 cup. low heat. Add the dehydrated onions and garlic
and cook for 3-4 minutes. Stir in the remaining
ingredients and place the sauce in the oven. Bake
BBQ RIBS
for 2 hours, stirring every 15 minutes.
3 full racks of pork spareribs, 3-4 pounds each
Use to baste ribs during the last hour of cooking
2 cups white v inegar
or serve on the side. Makes 8-10 servings.
1/2 cup paprika
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon freshly ground black pepper
2 tablespoons kosher salt
1/4 cup brown sugar
1/3 cup sugar
1 tablespoon Creole Seasoning
1 recipe BBQ Sauce
Place the ribs in a large roasting pan or baking

dish and pour the vinegar over the ribs. Using your
hand, rub all of the ribs with the vinegar and
allow them to marinate for 1 hour. Drain the vine-
gar and dry each rack completely with paper tow-
els.
Combine the spices, sugars and Creole Seasoning

and coat the ribs completely with the mixture.
Cover and refrigerate overnight.
Prepare the grill. Cook the ribs over indirect low

heat for 2 1/2-3 hours or until they begin to pull
away from the tips of the bones and the entire
rack bends easily when held in the middle with a
pair of tongs.
Serve ribs dry with BBQ Sauce on the side. Makes
6-8 servings.
BBQ SAUCE
St. John’s “New South Grilling” is available in
2 tablespoons bacon fat
area bookstores and specialty shops. For addi-
2 tablespoons dehydrated onions
tional information, visit www.robertstjohn.com.
2 teaspoons minced fresh garlic
1/4 cup brown sugar
1/4 cup sugar
1/4 cup molasses
2 cups chicken stock
1 quart ketchup
1 1/2 tablespoons freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons dry mustard
2 tablespoons lemon juice
1/4 cup Worcestershire sauce
1/2 cup balsamic v inegar
B L U E B E R RY P O U N D C A K E
1 (18 1/4-ounce) box butter cake mix
1 (8-ounce) carton cream cheese,
Blueberry softened
1/2 cup oil
3 eggs, beaten
1 (15-ounce) can whole blueberries
T HRILLS
Beat cake mix, cream cheese, oil and
eggs with electric mixer until smooth.
Add blueberries and stir by hand until
mixed. Bake in greased and floured
Bundt pan at 350 degrees for one hour.
W
B L U E B E R RY PA R FA I T S
When you think of blueberries, muffins automatically come to mind, but
1 cup shortbread cookie crumbs
the versatile little berry is delicious in everything from pancakes and cobbler 3 tablespoons butter, melted
to bread pudding. Turn them into jam and spread on toast, or make blueberry 1 cup lemon curd
syrup and enjoy over shortcake with a scoop of vanilla ice cream. Layer them 1 cup frozen whipped topping, thawed
2 cups blueberries
with shortbread cookies, lemon curd and whipped topping to make a parfait,
or bake them into a pound cake, like my grandfather used to do. Mix cookie crumbs and melted butter.
Blueberries are such a popular crop in South Mississippi - from backyard Layer 2 tablespoons crumb mixture into
bushes to pick-your-own farms - that Poplarville even hosts a blueberry festi- each of four parfait glasses. Then layer
with 2 tablespoons lemon curd, 2 table-
val each June. spoons whipped topping, and 1/4 cup
Here are four quick and easy but delicious blueberry recipes from “Best of blueberries in each glass, repeating lay-
the Best 500 Fast & Fabulous Five-Star 5-Ingredient Recipes,” by Gwen McKee ers until glasses are full. Keep chilled
and Barbara Mosely, “the cookbook ladies” from Brandon’s Quail Ridge Press until serving time.
who have sold hundreds of thousands of cookbooks on QVC. S P R U C E D -U P B L U E B E R RY M U F F I N S
1 (7-ounce) package blueberry muffin
mix
2/3 cup milk
1/2 ripe banana, mashed
1/4 cup chopped nuts
1/4 cup quick-cooking or instant oat-
meal
Mix all together. Pour into nine greased

muffin cups; bake in preheated 425
degree oven 14-17 minutes.
DARK AND L O V E LY B L U E B E R RY J A M
2 1/2 cups blueberries
3 cups sugar
1/3 cup orange juice
1 tablespoon lemon juice
1/2 (3-ounce) bottle fruit pectin
Wash blueberries and drain. Crush blue-
berries in an enamel or stainless steel
saucepan. Mix sugar, orange juice and
lemon juice; add to pan. Boil hard for
one minute, stirring constantly. Remove
from heat, and stir in pectin. Seal in
hot sterilized jelly jars. Refrigerate.
PICK YOUR OWN BLUEBERRIES McDonald Blueberry Farm, Sandersville; S&M Blueberries: 2629 Jackson Landing
AT THESE FARMS (601) 428-1920; call for hours and direc- Road, Picayune; (601) 799-5570. Open
tions, open Monday-Saturday, Sunday by from 8 a.m. to 8 p.m. daily.
COVINGTON COUNTY appointment.
Mitchell Farms, 605 Leaf River Church Blue Tara PYO Blueberry Farm: 257
Road, Collins; (601) 765-8609. PEARL RIVER COUNTY Langnecker Road, Poplarville; (601) 403-
Pearl River Blues Berry Farm: 24 Curt 8272. Certified organic.
JONES COUNTY Rester Road, Lumberton; (601) 796-9800.
Taylor Farms, 3510 Augusta Road, Certified organic farm. Open 7 a.m. until PIKE COUNTY
Ellisville; (601) 583-1448. Call for hours sundown daily. Call for directions. Route One Nursery, 2158 Lloyd Hamilton
and directions. Road, McComb; (601) 684-9609.
Terrific
T OMATOES
Cookbook author Holly Clegg shares
her favorite tomato recipes
VERMICELLI WITH FRESH Salt and pepper to taste

T O M ATO E S 3 tablespoons white wine
1/2 teaspoon dried thyme leaves
Here’s an incredible and satisfying 1 (17.3-ounce) package puff pas-
recipe for when tomatoes are in try sheets, thawed
season. 3 ounces crumbled goat cheese
(use Mediterranean if available)
2 pounds tomatoes, chopped 3 Roma tomatoes, thinly sliced
1 onion, chopped 3 tablespoons coarsely chopped
1/2 teaspoon minced garlic fresh basil leaves or 1 tablespoon
1 tablespoon dried basil leaves dried basil leaves
1/3 cup olive oil 2 teaspoons grated Parmesan
Salt and pepper to taste cheese
1 (16-ounce) package vermicelli
pasta 1. Preheat oven to 425°F.
1 cup shredded reduced-fat
T
Cheddar cheese, optional 2. In large nonstick skillet, heat
olive oil over medium heat, sauté
1. In large bowl, mix tomatoes, onions and garlic 15–20 minutes,
There’s nothing like a home- stirring frequently, until onions are
onion, garlic, basil, olive oil, salt,
grown tomato. The store-bought and pepper together. Let stand at golden brown. Salt and pepper to
kind will do in a pinch, but the room temperature for 1 hour. taste. Add wine and thyme, contin-
flavor’s just not as intense as the ue cooking another 5 minutes.
2. Cook vermicelli according to Remove from heat.
kind grown in your own back-
package directions, omitting any
yard. And with summer here and oil and salt. Drain, toss with sauce. 4. Unfold each puff pastry sheet
many Americans planting back- Sprinkle with cheese, serve. Makes on lightly floured surface, roll into
yard gardens this year because of 8 servings. thin rectangle. Using 3-inch cutter
or glass, cut circles from each
the high cost of food, who could- Terrific tidbit: Always cook pasta sheet of pastry, saving the scraps
n’t use a few new recipes calling uncovered at a fast, continuous for another use.
for these sweet, juicy, versatile boil so that the pasta can move
freely and will cook more evenly. 5. Transfer rounds onto baking
treats?
The rapid boil also helps to pre- sheet, prick each round with fork.
vent sticking. Divide onion mixture evenly
Holly Clegg of Baton Rouge, La., between each of rounds. Sprinkle
author of the Trim & Terrific rounds with goat cheese, top with
tomato slice. Sprinkle with basil,
series of cookbooks, shares a few
T O M ATO A N D G O AT CHEESE salt and pepper ending with
of her best tomato recipes. For TA RT S Parmesan cheese.
more of her recipes, go to her
Web site, www.hollyclegg.com. The flaky crust topped with 6. Spray nonstick cooking spray on
sautéed golden onions, goat rounds. Bake 15–20 minutes or until
cheese, tomatoes and basil creates pastry is golden brown. Serve warm
Whether you grow your own, a bold-flavored snack. These tarts or at room temperature. Makes 18
buy them at the farmer’s market are also great served with soup or rounds.
or get a bag full from a friend a salad.
Terrific Tidbit: Use the extra pastry
with a bumper crop, it’s tomato to pat into a round and top with
1 tablespoon olive oil
time. 4 cups thinly sliced onions, extra cheese, tomatoes, spinach, or
halved anything else you having lying
1 teaspoon minced garlic around to create your own pizza.
pies | IN THE KITCHEN
PapPaw’s
LEMON MERINGUE PIE
1 1/2 cups sugar
S UNDAY P IES
6 tablespoons cornstarch
1 1/2 cups boiling water
3 tablespoons butter
4 tablespoons lemon juice
1 1/2 tablespoons grated lemon rind
3 eggs, separated
Pinch cream of tartar
2 tablespoons sugar
Mix sugar and cornstarch together in top of dou-

ble boiler. Blend in boiling water, cook over
direct heat, stirring constantly, until mixture
thickens and boils. Then set over boiling water
and cook 10 minutes, stirring constantly.
Separate eggs. Beat egg yolks slightly, then
blend into them some of the thickened mixture,
then blend the egg yolks mixture into the corn-
starch mixture in the double boiler. Blend in
butter and lemon juice, then remove from the
boiling water and cool. After all has cooked, put
the boiler back on the heat and cook about 2
minutes. Stir constantly. Beat egg whites, cream
of tartar and sugar until stiff peaks form. Pour
filling into pie crust while hot and top with
meringue and bake at 375 degrees until peaks
brown, about 10-12 minutes. Cool completely
before slicing.
PECAN PIE
1 1/2 cups white corn syrup
M
1 cup light brown sugar
3 eggs TEXT BY ROBYN JACKSON
1/8 teaspoon salt
1 cup chopped pecans
1/2 cup butter My mother was a terrific cook, but my grandfa-
ther, George Anderson, was the real chef in the fami-
Preheat oven to 450 degrees. Cook brown sugar
and corn syrup on stove slowly for 5 minutes,
ly. He worked all day as an electrician, then would
stirring constantly. Remove from heat. Beat eggs come home and cook a delicious meal for the family.
and add slowly to hot mixture, stirring all the
time. Add butter, salt and nuts. Pour into pan
On Sundays, he made a big, traditional Southern
lined with unbaked pastry. Bake 15 minutes. meal, with a main course, a couple of side vegetables
Reset oven dial to 325 degrees and bake 25-30
and dessert. He cooked everything from scratch, and
minutes.
he even made his own mayonnaise for potato salad.
PIE CRUST He loved to make pralines and divinity, but he
1 1/2 cups all-purpose flour was legendary for his pies. Lemon, coconut, choco-
3/4 cup shortening late, pecan - he made them all, including the light,
3 tablespoons tap water
1/2 teaspoon salt
flaky crust.
When he died in 2002, I inherited his recipe box.
Mix shortening, flour and salt in large bowl. Use
pastry blender or knives and mix shortening and
It’s a cherished gift from a man who showed his love
flour together until it is about the size of peas. the best way he knew how - through the food he lov-
Add water and mix and roll out on a floured
ingly prepared.
board. Place into pie pan and top with filling.
PARTING WORDS | life in south mississippi
Evolution of the
Southern Summer
TEXT BY KAREN BLAKENEY
S PHOTOGRAPHY BY LISA TILLEY NEWMAN, WWW.TILLEYNEWMAN.COM

Some things never change. As the school year
slowed to a halt, I listened patiently to my eight-
year-old son, Nathan, who counted down the
days until summer every morning on the way to
school. I’m somewhat…ahem…older than my
late-in-life surprise baby, but I can still remem-
ber getting spring fever when summer vacation
approached.
Some things do change, though. Nathan’s
expectations for a fabulous summer do not
style and stig-
ma just right,
to force out
that tiny
droplet of sweet nectar.
State-of-the-art playground equipment? Ha!
We were in heaven with a five-foot tall mound of
dirt and a tire inner tube. In the South
Mississippi heat, we’d play “King of the
Mountain” for hours and then roll that inner
remotely resemble mine from days gone by. For tube until it hopefully found a cool swimming
example, he’ll probably want me to drive to the hole, which in our locale was likely the Gulf of
Bayou View Park, a child’s paradise in Gulfport
filled with gazebos, new picnic tables, and biking
trails lined with carefully-placed azaleas; and of
course, there’s the state-of-the-art playground
equipment: curving slides, a simulated rock-
climbing wall, and a wobbly bridge that doesn’t
actually go over a body of water. He’ll also want
to go to the pool at Bayou Bluff and buy popsi-
cles from Winn Dixie and play video games past
his bedtime.
What was I looking forward to four decades
ago? First of all, I had no summertime expecta-
tions of being “driven” anywhere. My banana-
seat bicycle was my ticket to town, and like my
friends, I rode it distances I would be terrified
for my own kids to travel today. Our “biking
trails” were roadsides and alleys and well-worn
shortcuts through the woods in my West
Gulfport neighborhood. It was still scenic,
though, even without professional landscaping. PHOTOGRAPHY COURTESY
Grandma-tended hydrangeas and knobby-trunk- KAREN BLAKENEY
ed crepe myrtles brightened our daily jaunts.
Honeysuckle grew wild from rusting chain link
Karen and brother Tom shared many a lazy summer with their
fences, and we all mastered the art of pulling the four-legged friend.
Grandaddy. No one batted an eye.
“Bull,” Maurice Breaux’s brother, was a fixture
by the Coca-Cola ice chest, and he frequently
greeted me in his French Cajun accent: “Where’s
you leedle brudder?” My “leedle brudder,” Tom,
was a preschooler, and yes, it was not unusual
for me to escort him across the streets and rail-
road tracks so he could spend his daily dime on
a Snickers bar. The mere thought of Nathan
sauntering down roads and crossing tracks with-
out adult supervision makes me queasy. How
did we survive our free run of the roads?
For that matter, how did we survive our toys?
I’m sure every toy Nathan owns has been
through a rigorous series of safety testing. In the
‘60s, we were the human guinea pigs for every
toy anyone dreamed up. “Clackers” comes to
mind - two heavy glass balls on a string that we
would swing rapidly to produce a marvelous,
rhythmic clacking noise. Never mind the busted
noses, foreheads, and fingers - those things were
a blast! Tom was a big fan of another toy-won-
Karen with son Nathan der, Mattel’s Wizzzer (that’s no typo - three z’s),
a super-spinning gyroscopic top. A mesmerizing
commercial enticed us all to experience the many
Mexico, just a few blocks from my home. wondrous tricks we could perform including
The heat is, indeed, something to contend with spinning it on top of our own heads. Tom tried
in the Deep South - whether it’s 1969 or 2009. My that and instantly lost a plug of hair about the
son and I share in common the love of a good size of a silver dollar! Hard to be too critical of
popsicle to beat the heat; it’s just that I never my young son’s injury-proof video games.
bought mine from a big grocery store chain. I’m My husband, Bryan, who has lived the same
a little sad for my kids that they’ve missed out sort of summers as me, recently introduced
on the experience of the neighborhood grocery Nathan to the joys of honeysuckle. I wasn’t there
store. “Mr. Breaux’s” was where we bought our when he had his first nip of nectar, but Bryan
popsicles, fresh-sliced bologna, and cold Barq’s told me he seemed mildly fascinated. I had a
Root Beers in diamond glass bottles. hard time imagining how the little trick could
It was also possible to buy “Prince Albert in a make much of an impression on a child whose
can” at Mr. Breaux’s, and the thin, tiny papers to life is filled with high-tech toys and big-screen
“roll your own.” The plain white pipe cleaners special effects. But Nathan brought the incident
behind the counter were not for arts and crafts; a up on his own as I was driving him home on one
few dapper fellows in West Gulfport smoked of his last days of school.
tobacco pipes and used pipe cleaners to … well “Mom,” he said, “Dad showed me the coolest
… clean pipes! I mention tobacco because I pur- trick with this flower called honeysuckle. Have
chased it nearly every day. Yep, you heard right you ever pulled its string to taste the sweet
- at less than 10 years old I made regular trips to stuff?” Several hundred times, I thought.
Mr. Breaux’s to fetch Winston cigarettes for my Some things never change.

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ACCENT

Grillin’ With Robert St. John

“Thanks so much for helping

“The sales person who helped

PHOTOGRAPHY BY ALEXEY SERGEEV

37 CSI: SOUTH MISSISSIPPI

ABOVE SEA OATS ON SHIP ISLAND

SPECIAL BRIDAL SECTION

HOME & GARDEN

46 TEND MY LAMBS, FEED MY

ARTS & ENTERTAINMENT

62 MAD POTTER’S HOUSE

Printed in the U.S.A.

B UDDHISM IN SOUTH MISSISSIPPI

T TEXT BY CHARLOTTE BLOM

The Bible Belt seems an unlikely niche

T TEXT BY LEIF MUNKEL

This summer the Mississippi

...A ND T WO S HALL B ECOME

What is it to be wed? Does it mean that we gain a companion to share in the

GIFTS, TREASURES & MEMORIES

W TEXT AND PHOTOGRAPHY BY HOLLY SLAY

and groom plenty of ideas for

When it comes to china patterns, brides

Take advantage of seasonal

P ERSONALIZE YOUR WEDDING AND KEEP

C TEXT BY VALERIE WELLS

Other unusual places to consider include a

plest furniture needed and then dressing it all

TEXT BY ROBYN JACKSON

Proceeds from this event go to benefit the South

CERTIFIED WINE EDUCATOR

REINVENT YOURSELF Dreaming of changing careers?

CREATIVE LICENSE UP, UP AND AWAY SPIRIT OF ADVENTURE

PHOTOGRAPHY BY ERIC ROBERTS

C HUCK TERRELL C ATHY S EAL D AVID W ILSON

D DAVID WILSON IS NOT AFRAID of change. He’s

CSI: SOUTH MISSISSIPPI

LOCAL GIRL SCORES

A PHOTOGRAPHY BY ALEXEY SERGEEV

‘T END M Y L AMBS , F EED M Y S HEEP ’

TEXT AND PHOTOGRAPHY BY VALERIE WELLS

INSET, Jane and Benton

Opposite, the flooring in

PIKE COUNTY COUPLE RESTORES COTTAGE BUILT

Below, shades of blue

The Gibsons installed a

STORM AVENUE SANCTUARIES

In the hustle and bustle of today’s world, it is

C TEXT BY SCOTT THORNBURG

The University of Southern Mississippi Symphony

MAD POTTER’S HOUSE

With a grilling cookbook fresh off the presses, a celebrated

Place vinegar, wine, orange juice, shallots, garlic

Place the egg yolks, mustard and salt in a stain-

Place the ribs in a large roasting pan or baking

Combine the spices, sugars and Creole Seasoning

Prepare the grill. Cook the ribs over indirect low

Mix all together. Pour into nine greased

VERMICELLI WITH FRESH Salt and pepper to taste

Mix sugar and cornstarch together in top of dou-

S PHOTOGRAPHY BY LISA TILLEY NEWMAN, WWW.TILLEYNEWMAN.COM

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