2014 Young Influentials and Wellness Issue

boom

jack

son.co

m TEDx Comes to Town, p 30 // Nick’s Farm to Tom’s Table, pp 60 - 61April Fitzpatrick’s Art Therapy, p 72 // The FAIRest of Them All, p 76

FREE // Vol. 7, No. 2July - August 2014

2014 Young In!luentialsForging New Paths pp 62-69

Local Menu Guide,starts p 43

TheWellnessIssueAHealthyNew Outlook for Jackson pp 36-37

2 July - August 2014 // The City’s Business and Lifestyle Magazine boomjackson.com

A message from Entergy Texas, Inc. ©2013 Entergy Services, Inc. All Rights Reserved.A message from Entergy Mississippi, Inc. ©2013 Entergy Services, Inc. All Rights Reserved.

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Connect with us:

3 Work. Live. Play. Prosper.

Expect more admiration.

© 2014 Regions Bank.

Congratulations to Dr. Ian Paul, School of Medicine Professor of Psychiatry and Human Behavior at the University of Mississippi Medical Center (UMMC), for being awarded the Regions Bank TEACH Prize. This award recognizes a faculty member who best exemplifies the values of student engagement, intellectual challenge and dedication to the craft of education that drive UMMC’s educational mission. As a proud corporate citizen, Regions is always excited to support those in our community who work so tirelessly to make a difference in the lives of others. To Dr. Paul and everyone striving to improve our communities, we offer our thanks, our assistance and our commitment to making life better.

Left to right: Alon Bee, City President of Regions Bank Metro Jackson; Dr. LouAnn Woodward, Associate Vice Chancellor for Health Affairs; Dr. James E. Keeton, Vice Chancellor for Health Affairs; and Dr. Ian Paul, School of Medicine Professor of Psychiatry and Human Behavior



and let us help you to enhance your core strength, and become more toned, ! exible, balanced and healthy, at any age!

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Business Association

of Midtown

Midtown Partners

Phillip Rollins, Owner | photo by: Adrienne Domnick

Offbeat is the brainchild of Phillip Rollins, known professionally as DJ Young

Venom. Envisioned as equal parts art gallery and retail establishment, Offbeat

provides a platform for local artists to showcase their talents from artwork to

furniture, while also stocking an eclectic selection of graphic novels, limited edition

designer toys, new and used records, and much more. Located at 151 Wesley Ave,

Offbeat looks to serve as a catalyst to upcoming and established artists from all

parts of Mississippi to exhibit their work and reach a broader audience.

FRIDAY 3 PM 7 PM SATURDAY NOON 7 PM SUNDAY NOON 5 PM

Twitter.com/offbeatjxn | instagram.com/offbeatjxn | facebook.com/OBjxn | [email protected]

Thanks to our sponsors who work in partnership to promote and foster the growth of Midtown Jackson’s creative economy.

“I’ve been fortunate for all the support I’ve gotten from the city of Jackson.” —John “Stax” Tierre, page 32.

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11 JXNBorn FreeWe pay tribute to the 50th anniversary of Freedom Summer.

13 The Equality TrailLearn about a trail of civil rights in Jackson.

14Secret JXNAn ancient giant slumbers under the metro area.

16A New LeaderGet the inside scoop on Mayor Tony Yarber.

17What’s In a Name?Robert E. Lee, meet Robert G. Clark.

18 ProgressJackson gets a state-of-the-art mixed-use building and other city developments.

20 EX PATMad KitThis actor may be on “Mad Men” now, but he loves his hometown.

21 EXPLORE DOWNTOWN JACKSONSponsored section.

30 BIZTechnology, Entertainment, DesignTEDx is coming.

32So. JXN AmbitionJohn “Stax” Tierre runs this.

34Sweating It OutPilates isn’t what you think. Ask Angelia Brown.

36 WELLNESSHealthy CityJackson workplaces are changing, and it’s good business.

36The City’s BestRead about Best of Jackson’s health-care mini ballot winners.

38Well at WorkLearn how one offi ce is

helping its employees get healthy.

39Learning to RunWhether a marathon or a life, this couple can.

40Choose Your GainHot or not? Yoga can go either way.

43 MENU GUIDEPaid Advertising

59 BITESHoly Food, Batman!Some say eating at 303 Jefferson is akin to a religious experience.

60 RESIDENT TOURISTFresh ProduceNick Wallace delivers fresh perspective to Tom Ramsey.

62 Young InfluentialsA new generation is changing the face of Jackson.

70 Schlep ThisCool new bags—whether for the offi ce

or the classroom.

71 DO GOODERProtecting FamiliesThe JFP Chick Ball celebrates its 10th anniversary of fi ghting

domestic abuse.

72 ARTSHealing Through ArtLearn about April Fitzpatrick’s journey into the world of art.

76 COOL TOO The Best of TimesPhiladelphia and Choctaw are two towns worth checking out.

78 EVENTSNot sure what to do this summer? Check out these events

82 Local ListTerry Sullivan, Jackson’s best runner, tells us his favorite places to go in Jackson.


I brought my yoga mat to work today. I’ve finally decided to use that big spot of car-pet in my Capital Towers office to bring a spot of calm and wellness into my hectic

workdays. I even brought a blanket to roll up for a quiet restorative pose. You wouldn’t always know it, but I’ve come a long way from my seven-day-a-week workaholism. No doubt, I still work too much, in no small part because I love what I do and the people I work alongside, not to mention the constant drumbeat of readers telling me to “keep doin’ what you’re doin’, girlfriend.” When you are passionate about your work—as we all should be, whether or not the job or the passion came first, because the alterna-tive sucks—it is easy to work too much, forget to leave at a decent hour and eat lunch at your desk (which I’m really guilty of doing). I used to be impressed by staffers who always worked long days after others have left. I’m not any longer. Of course, I get that we all must work extra during big deadlines (like this issue of BOOM Jackson), but it shouldn’t be the norm. And when it is someone’s regu-lar habit, it usually means they are not working smart and are likely pushing deadlines too late by not starting soon enough. Sometimes, it means they (or we—I’ve done it, too) are wast-ing time on social media or such and then try-ing to make up for it at night. Sadly, and almost inevitably, those are the folks who end up burned out. I like to tell staffers to go home because I don’t want them to end up in my office crying one day because they’re tired of working all the time. As entrepreneurs and managers, my part-ner Todd Stauffer and I are constantly self-edu-cating on the world of smart business, reading inspiring books to each other on road trips, and listening to TED Talks and podcasts—and using the advice to improve on our own mis-takes. Two books that are motivating us of late are “Conscious Business: How to Build Value Through Values” by Fred Kofman and “The

Commitment Engine: Making Work Worth It” by John Jantsch (both recommended to us by John Evans at Lemuria Books who knows his Zen business books well, I’ve learned). Both, essentially, are about building strong, committed office cultures. But the first

takeaway is one that I’m also learning as a three-year W.K. Kellogg Foun-dation fellow: Self-care must come first before you can help others. At a recent Michigan meeting, the foundation hosted meditation, yoga and Zumba classes early mornings to encourage us Type AAA personali-ties to slow down and be present for ourselves. I’ve learned this as CEO of this publish-ing company for the last 12 years. If I’m sick or cranky, I don’t manage

well. If I’m stressed, my staff will be, too. If I’m out because of a bad fall because I wasn’t being mindful, then systems might go awry back in the office. Then negativity and lethargy set in. Here at BOOM Jackson, we’re all learning these lessons together. We have an amazing team right now—we’re introducing new Man-aging Editor Amber Helsel this issue—and we’re clicking like clockwork these days, in no small part because we’re encouraging our staff and interns to focus on self-care first. We all make our choices and create our own realities: We need to choose a healthy one. Tomorrow morning, we’re hosting our first in-house yoga class. We offer free gym and yoga memberships to our staffers, and we’re encouraging smoking-cessation efforts both for the health of staffers and the business (see page 39 to read more about why). We urge you and your company to join us on the inspiring road to wellness. Namaste.

Editor-in-ChiefDonna Ladd

Art DirectorKristin Brenemen

Managing EditorAmber Helsel

Assistant EditorBriana Robinson

Assistant to the EditorMicah Smith

EditorialWriters

Trip Burns // Tommy Burton Dustin Cardon // Carmen Cristo // Haley Ferretti

Turry Flucker // ShaWanda Jacome Kathleen Morrison Mitchell // LaTonya Miller

Ronni Mott // R.L. Nave // Julian Rankin Brittany Sanford // Julie Skipper // Nick Wallace

Listings Editor // Latasha Willis

Stylist // Nicole Wyatt

InternsJared Boyd // Deja Harris // Savannah Hunter

Mary Kate McGowan // Emma McNeel // Maya Miller Achaia Moore // Bria Paige // Adria Walker

Photography

Staff Photographer // Trip Burns

Photographer // Tate K. Nations

Ad DesignZilpha Young

Business and SalesAdvertising Director // Kimberly Griffin

Account Executives // Gina Haug // David Rahaim

Executive Assistant // Leslie La Cour

Distribution Manager // Richard Laswell

Bookkeeper // Melanie Collins

Operations Consultant // David Joseph

President and PublisherTodd Stauffer

CONTACT US

Story ideas and pitches // [email protected]

Ad Sales // [email protected]

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

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

educational uses? Call 601.362.6121 x16 or email [email protected].

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

Jackson, Miss., emphasizing entrepreneurship, economic growth, culture, style and city life.© 2014 Jackson Free Press Inc.

boom

jack

son.co

m editor’s note

The Courage to Change// by Donna Ladd

Cover photo of Catherine Lee by Tate K. Nations

Fashion info is on pages 62-69

Summer at BOOM Jackson means lots of interns. Their training program now includes self-care. Pictured, from left: Jared Boyd, Donna Ladd, Emma McNeel and Mary Kate McGowan.

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contributors

1. Amber HelselManaging Editor Amber Helsel is an Ole Miss graduate with a degree in journalism. Amber is a foodie, music lover, potential nov-elist and short person. Her favorite activity is telling dumb jokes. She managed this issue.

2. Turry M. FluckerTurry M. Flucker, an independent curator and a cultural historian, has organized many contemporary art and African American his-tory exhibits. He maintains an active schedule as a museum consultant. He wrote a Young Influential and a civil-rights piece.

3. LaTonya Miller LaTonya Miller is a freelance writer who is passionate about music, photography and all things positive. You can visit her any time at her second home, online at etudelife.com. She wrote a biz story.

4. Mary Kate McGowanMary Kate McGowan, a senior communica-tion and English major at Mississippi State University, is a Starkville Free Press contribu-tor and a Jackson Free Press intern this sum-mer. She wrote the Cool, Too story.


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Bringing The Community Together:

Promoting Racial Harmony and Facilitating Understanding

• • • • • • • • • • • • • • • • • • • • • • • • •

2014 Friendship Golf Outing

September 23, 2014This yearʼs Friendship Golf Outing will be held at Lake Caroline

Golf Club in Gluckstadt on Tuesday morning, September

23. The four-man, 18-hole scramble format starts at 9 a.m.

and lunch follows in the clubhouse. Teams, individuals and

sponsors all welcome!

• • • • • • • • • • • • • • • • • • • • • • • • •

Monthly Discussion Luncheons

Second Wednesday, 11:45 a.m. - 1:00 p.m.Jackson 2000 invites you to join us to “lunch and learn” with

provocative speakers and discussions held at the Mississippi

Arts Center in downtown Jackson.

• • • • • • • • • • • • • • • • • • • • • • • • •

2014 Dialogue Circles

Ongoing for adults and youth - see websiteJackson 2000 presents dialogue circles, a series of

facilitated, curriculum-based discussion sessions that can

open minds, change hearts and build lasting friendships.

More information: www.jackson2000.org


n a world where everything people want is quite literally at their fi ngertips, business owners must embrace new technologies or run the risk of not meeting increasing customer expectations.

After nearly a decade serving businesses all over the South, Jack-son-based Broadband Voice credits its location in Mississippi for helping keep customer service one of its core profi ciencies. “If anyone understands how important relationships are, it’s Mis-sissippians,” said Gary Watts, CEO of Broadband Voice. “In business, you can have a great product and save people money, but when it’s all said and done, caring for the customer is what really matters,” he adds. “Our mission and passion is the customer. Plain and simple.” Building its business by providing the best customer service at all costs, Broadband Voice stands as the leading provider of Voice over Internet Protocol (VoIP) telephone systems in the state. Finding its niche serving small to mid-sized companies, Watts believes the key to Broadband Voice’s success is rooted in what Mississippians hold in highest regard—its people. With large, well-known organizations competing in this space, Watts quickly realized it was going to take a lot more than high-tech products and services to keep a competitive advantage in this market. By taking its biggest strength—taking care of customers—Broadband Voice made personal rela-tionships its highest priority, and the people responded.

Any company can claim top-notch customer service, but Broad-band Voice makes it a reality by physically going into businesses and evalu-ating existing telephone bills. Seeing an overwhelming trend of multi-site customers paying thousands extra each year in hidden fees, maintenance and equipment updates, Broadband Voice found its sweet spot. “Reviewing existing phone bills showed us that businesses are getting hit hard without even realizing it,” Watts said. “We’ve seen that customers really do respond by knowing they’re taken care of—even if it means telling them not to buy from us if we can’t save them money.” After several years of assessing telecom bills for potential customers, Broadband Voice found that 80% of businesses were being severely over-charged, and 70% of the bills they reviewed contained errors. The company learned that mass-market bundling schemes include a lot of fi ne print. If not caught upfront, these fees leave the customer victimized if they are not looking for increases on the bill each month. Also, the bill evaluation method found that most of these busi-nesses were agreeing to pay fees for things that that Broadband consid-ers standard. “We’re not in the business of adding fees, and we don’t sell our customers anything other than what they need,” Watts emphasized.

“While honesty in business relationships should be expected, unfortu-nately it’s not these days,” he adds. “We’ve built a successful business by something as simple as being transparent, and our customers really ap-preciate that.”

After learning what advanced technologies—such as VoIP—can do for them, business owners are starting to see the impact upgrading can have on their bottom line. “It’d be like using a pay phone on the street to make a local call while everyone else is passing you by closing business deals using apps on their iPhones,” said Watts. “VoIP technology is creating opportunities for our customers today that they would have never otherwise known.” Broadband Voice offers advanced features like built-in disaster re-covery to ensure a multiple-campus environment keeps a system up and running 24/7 despite weather conditions. Also, Broadband Voice gives their customers enhanced web-based visibility to who within the offi ce is on the phone to help bring cost savings (think one receptionist for mul-tiple campuses). The beauty of VoIP technology is also evident when businesses think about the future. With a platform built on IP technology, Broadband Voice customers can have access to the latest and greatest telephone features as they are being added without having to add a new costly gadget. It’s the new wave of business, and people are catching on and saving big.

With Broadband Voice’s sales force on the ground each day using the bill evaluation method to save business owners money, this company is making Mississippi proud doing what the state is best known for – helping people. And, as always, it’s good to know that a homegrown company in downtown Jackson is making major strides in B2B technology, joining other local success stories who are glad to call Mississippi their home. Broadband Voice is located at 736 S. President Street in the old Dickies Building—now a beautiful downtown offi ce and loft complex. Call 601-926-6000 today for a complimentary phone bill assessment.

P A I D A D V E R T I S I N G

Civil Rights Trail p 13 // Slumbering Giant p 14 // Meet the Mayor p 16 // A Tale of Two Names p 17 // Progress pp 18-19 //

11Work. Live. Play. Prosper.

As Mississippi celebrates the 50th anniversary of Freedom Summer, we also remember the great costs of the people involved, and the bravery and dignity that they possessed to keep moving forward. The year 1964 may be decades in the past, but it’s still alive for those who lived it.

Freedom Summer’s major purpose was to register and educate as many black Mis-sissippians as possible so they would have a voice and be recognized as registered vot-ers. This was an offi cial way of saying that African Americans are people, not “colored” or other offensive labels. Education was equally important. The Council of Federated Organizations, or COFO, created freedom schools to offer an alternative to under-funded and segregated schools. There, students learned about the U.S. Constitution and black history—sub-jects not easily accessed in public schools for people of color. The freedom schools were also places in the community where African Americans could safely gather. The Mississippi of June 1964 was not a hospitable place for such new enterprises. People in power resisted almost from the get-go, and law enforcement, unfortunately, was not to be trusted. These people were on their own. The goal of mass voter registra-

TAMIO WAKAYAMA, COURTESY MISSISSIPPI MUSEUM OF ART

The Fiery

Cross// by Trip Burns

JXN // hope from previous page

tion would require organization, communica-tion and leadership. One such leader was Bob Moses, a fi eld sec-retary of the Student Nonviolent Coordinating Committee and a primary organizer of the Mis-sissippi Summer Project of 1964. But the move-ment would need other hands to help, and a va-riety of multiracial groups and volunteers, many 21 and younger, came together to register black voters in our state.

There were hardships, though. Pictured on page 11 is a Mississippi Delta “freedom house” in Indianola. The Ku Klux Klan, a group of organized white male Christians, burned a cross on the front side of the house. The KKK used violence and intimidation to keep blacks segregated from whites, and burning a cross was the most infamous way of intimidat-ing people who supported desegregation and equal rights.

Other tactics included murder, kidnap-ping and lynching “in the name of the Lord.” The KKK’s terror was designed to pre-serve a way of life that kept African Americans inferior to whites and to preserve whatever social standing was passed down from genera-tion to generation. The burning of Christiani-ty’s most famous symbol wasn’t blasphemy to the KKK. Ignition of a fi ery cross was a warn-ing and an announcement: We don’t like you or your kind. Rather than take the cross down, a free-dom worker painted “FREEDOM” on the charred pieces of wood. On this burnt piece of hate and confusion, a new object of hope arose—literally from the ashes. It could be a symbol of the great state of Mississippi in the 21st century.

A Klan mob, which included law enforcement, abducted and murdered James Chaney, Andrew Goodman and Michael Schwerner in Neshoba County. A week later, their car was found burned out 13 miles outside Philadelphia.

FBI


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JXN // legacy

CHANGING THE CITY:

The Civil Rights Movement in Jackson// by Turry Flucker


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The COFO Center was at the heart of the voting and education drives during the Civil Rights Movement.

Civil Rights Landmarks

The black-freedom events that happened during the 1950s and 1960s in Jackson, like many other cities in the Deep South, sent shock waves throughout the country. Mississippi was a microcosm of the

Civil Rights Movement, but in every African American community, education and civil rights coexisted. Since slav-ery, African Americans fought second-class citizen status in America. Here are some places in Jackson that the Civil Rights Movement touched.

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Peekaboo

Modern-day Jackson is a beautiful place to work, live and play. The historical architecture, food and museums are astounding.

Turn the clock back a few million years. Take out people, buildings, streets—or really any form of civilization—and turn the city into an island. Add in a shallow sea, scary-looking sea creatures and dinosaurs, then put a tall vol-cano smack dab in the middle. “I don’t know how accurate it is, but I like to visualize a Caribbean volcanic island, lush with vegetation. Except that the creatures fl ying overhead may have been pterosaurs—fl ying reptiles—and the animals

swimming in the sea may have included some very ferocious marine-going reptiles,” Michael Bograd, Mississippi’s state geologist, says. At the peak of its life cycle in the Creta-ceous period, about 75 million years ago, the volcano, which geologists call the Jackson Dome, stretched across the entire metro area. The Mississippi Offi ce of Geology’s 1997 circu-lar, “Windows Into Mississippi’s Geologic Past,” says that the volcano stood at its tallest 79 million years ago, stretching from Clinton to Brandon to Ridgeland to Richland. Late in the Cretaceous period, the volcano went dormant. As the land began to sink and the sea levels rose, the volca-

no eroded away until it was no longer above sea level, and then a reef of algae formed over it. The dome is now buried so deeply that a surface impression isn’t visible. Eugene Hilgard, the state geologist from 1858 to 1873, discovered the vol-cano around 1860 while cre-ating a map of the state’s ge-ography. He noticed that the land hit a slight incline, indi-cating that something was buried beneath the surface.

In the centuries since, geologists have created a map showing cross sections of the volcano. Its sections mark different layers of rock, from the reef that sits on top to where its fl anks are. It wasn’t until the 1930s that people fi rst be-gan drilling into the reef, called the Jackson Gas Rock because of its natural gas deposits. In Bill Pitts’ article on The New Southern View web-site, geologist David Dockery says that the rock houses about one-fourth of the nation’s natural- gas deposits. The natural reaction is to imagine the volca-no erupting one day, but Bograd says that while geologists never rule anything out, he doesn’t ex-pect an eruption any time soon. But that doesn’t mean that you can’t appreciate the idea of Jack-son being the only capital city in the world that sits on top of a volcano.

JXN // secret city

Igneous Intrusion// by Amber Helsel


An illustration, published in Denbury Resources’ annual report, depicts what the Jackson Dome may have looked like.

Since Eugene Hilgard’s discovery of the extinct Jackson volcano, geologists have created a map showing the volcano’s cross sections.

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242 Hwy 51, Ridgeland | 601.605.9393Facebook: Repeat Street Metro Jackson Twitter: @RepeatSt | www.repeatstreet.netF

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Choose your path.Millsaps students choose their own

paths, propelled by individual interests and goals. Whatever their major, they

gain a common set of powerful, portable skills. Guided by teachers and mentors who

know them well, they are elevated by countless opportunities to put ideas in motion.

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JXN // leader

On the evening of his election as mayor of Jackson, Tony Yar-ber led supporters in prayer and delivered a brief victory speech. When finished, he looked around for a campaign staffer, unsure of what to do next. One supporter, standing

in the back of the room, had an idea: “Turn up!” he called out. While Election Night was about revelry for Yarber’s election as the youngest person in recent history to lead Mississippi’s capital city, it didn’t take long for him to get to the serious work of running the city. Following a low-key swearing in at City Hall, Yarber immediately shook up the mayor’s office, making key appointments to city depart-

ments. At the core of his administration is what Yarber calls the “con-tinuum of success,” which involves goal-setting, processes

and accountability for each city department. If that sounds like it came out of a

meeting of education adminis-trators, that’s because

Yarber has a

master’s degree in education administration and supervision from Jack-son State University and is a former middle-school principal. Emphasis on “administration.” Yarber is moving many adminis-trative functions off the plates of department heads and consolidating them in his office so they can focus on the meat-and-potatoes issues. “I don’t want my police chief involved in grant writing. I don’t want my police chief involved in anything but crime fighting,” Yarber told an audience in May. Yarber grew up in Jackson’s Sub 2 neighborhood, near Wiggins Road and Highway 80, and graduated from Forest Hill High School in 1996. He enrolled in the University of Southern Mississippi, with an education scholarship named for former Mississippi Gov. William Winter. He originally majored in biology and wanted to become a phy-sician, but at the insistence of a relative, he met with a college adviser and changed his major to elementary education, in part because there are so few black men teaching in elementary schools. Yarber complet-ed his master’s degree in 2004. A 2005 Ward 6 debate piqued his interest in public service. When 2009 rolled around and Ward 6 Councilman Marshand Crisler got in

the Jackson mayor’s race, Yarber ran for the council seat and won. Yarber, whom many people believed would seek the mayor’s seat eventually, decided to run for re-election to the city council in 2013. After the death of Mayor Chokwe Lumumba in Feb-ruary and a week of prayer—during which Yarber says he lost 10 pounds as he weighed the decision—Yarber tossed his hat in the mayoral ring earlier this year, winning the election by eight percentage points over Chokwe Antar Lumumba, the late mayor’s son. Now, Yarber appears to be trying to carve out a niche as the education mayor. The engine of Yarber’s eco-nomic and policy agenda is Alignment Jackson, an effort in which private businesses, nonprofits and government agencies support Jackson Public Schools. In other words, Alignment Jackson’s community partners can step in to provide things that JPS needs, but either can’t afford or would need to jump through too many bureaucratic hurdles to get. By design, it brings people together who have not always gotten along, such as JPS and the City of Jackson, which until this year were locked in a legal dispute over funding. “Now, everybody is talking out loud about the work that they do, and everybody’s having these a-ha moments,” Yarber says. He stresses that Alignment Jackson is not a pro-gram. Those end, he says. Instead, Yarber emphasizes structure, processes and technology. “We don’t do stuff,” he says of the initiative. “We get stuff done.”

About Tony Yarber// by R.L. Nave

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One of Mayor Tony Yarber’s goals is to improve education in Jackson schools.


JXN // contrast

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What’s in a Name?

Lee vs. Clark// by Amber Helsel

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Robert Clark BuildingRobert E. Lee Building

Jackson: Good for Business In recent years, Jackson has continued to pile on the superlatives, as the larger world fi gures out what

we already know. WalletHub.com re-cently released its “2014 Best Cities to Start a Business” listing, ranking Jackson No. 4 on the list, ahead of Memphis, Tenn. (No. 5), and Atlanta, Ga. (No. 40). Metrics included 5-year business survival rate, the affordabil-ity of offi ce space and the educational

background of the local labor force. Read more at WalletHub.com.

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JXN // progress


Several new development projects in Jackson are charging ahead, while others are being revitalized and even re-launched.

ONE EASTOVER CENTER The District Land Development Company announced in May that the Jackson office of Baker, Donelson, Bear-man, Caldwell & Berkow-itz will be the lead tenant for a new mixed-use office building called One East-over Center. Baker Donel-son will occupy the top three stories of the five-story 120,000-square-foot building. Nelson Partners is the property designer, and Holder Properties is the developer. Breck Hines of The District Land Develop-ment Company said that the development will in-clude “a variety of retail tenants, first-rate dining options, one- and two -bed-room loft living spaces, a Residence Inn by Marriot hotel and an unmatched, elegant movie theater experience.” William Painter, managing shareholder of Baker Donelson’s Jackson office, said that he expects the office will give employees new op-portunities. “We are excited about the prospect of locating to a new state-of-the-art building in a

high-end mixed use development that will afford our employees access to restaurants, retail, bank-ing and other amenities in a walkable environ-ment,” Painter said.”

METROCENTER MALL The Overby Company is to revitalizing Metrocenter Mall, starting with the old Dillard’s

building. WAPT News reported that due to zon-ing changes to the Highway 80 corridor, several businesses are not viable for the space, including a movie theater, a skating rink and bowling alleys. However, Scott Overby, mall property manager, said that the company is delving into other pos-

sibilities. “There are some very strong potential leads. Some do require some funds to redevelop and change the property,” he said. The company is looking for strategies that will bring in revenue to the city and county, while also bringing foot traffic back to Metrocenter. This will open the door for the possibility of government, health-care or educational offices.

Some of the rumored leads include a junior college, a state university, Jackson Public Schools or even a hospital.

DATA CENTER AND TECHNOLOGY PARK Venyu Solutions, based in Baton Rouge, is beginning development on a data storage and cloud-based data center and technology park on the 100,000-square-foot property that formerly belonged to McRae’s in north Fondren. The $35 million project is expected to 30 to 40 jobs in 2015. “We’re looking for-ward to becoming active and participating local

citizens of the city,” said Tommy Curb, Venyu’s executive vice president. Curb said the new development would have plenty to offer local businesses. “Hospitals and health-care providers, accounting firms, law firms, financial planners, and brokerage houses

Renewing the City// by Haley Ferretti

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When completed, One Eastover Center will include a variety of retail tenants such as restaurants and—wait for it—a movie theater. (We don’t have one now.)

JXN // progress


all deal in valuable data and look to us so that they can focus on their core competencies,” Curb said. “We don’t typically offer ‘off-the-shelf’ services. We custom tailor a solution for each customer.”

MERIDIAN AT FONDREN On May 21, the Mississippi Board of Trust-ees of State Institutions of Higher Learning ap-proved a property lease the Meridian at Fondren at a meeting. The University of Mississippi Medical Cen-ter partnered with SKD Development LLC to de-velop the mixed-use project, located on Lakeland Drive, near the UMMC campus. SKD includes an affiliate of StateStreet Group and Kassinger Development Group. The project, estimated at $30 and $32 million, will consist of 200 apartment homes, office and retail space. Stewart Speed, a partner with SKD, said site preparation will begin this summer. He noted that the quality of the development’s amenities

would take the Jackson metro market to new heights. “We anticipate that the Meridian will at-tract not only UMMC personnel and others from the larger medical community, but anyone and everyone who appreciates the walkable, vibrant environment of Fondren,” Speed said.

PHOENIX INITIATIVE As part of the Fondren Renaissance Foun-dation’s Phoenix Initiative, Fondren residents are getting renovations to their homes. With the help of churches and St. Dominic Health Services, Fondren Renaissance has been making repairs that families may not be able to afford. More than 50 homes have been renovated since the project began in 2006. The initiative was recently renewed with $96,000 from St. Domi-nic’s, which asked Fondren churches to provide a dollar-for-dollar match. St. Dominic Executive Vice President and CFO Deidra Bell said previously that the effort

helps build the initiative’s support system. “It’s wonderful what has happened here over the years through this program. You now see pride of ownership in what was once a dilapi-dated area,” she said. Fondren residents can apply for help from the Phoenix Initiative, which will send a contrac-tor, at no cost, and evaluate any repairs needed. Phoenix will pay for paying the contractor up to $7,500 per home to make the repairs. Homeown-ers must match 20 percent of the total project cost to move forward. At press time, Bill Scruggs, a project coor-dinator for St. Dominic’s and a Fondren Renais-sance board member, said at least four homes are either being worked on or evaluated.

JSU’S GREEN CORRIDOR Jackson State University will create a “Green Corridor” in the area surrounding the School of Engineering, which was the state’s first Leader-ship in Energy and Environmental Design-cer-tified project. Plans include a rain garden and convertible parking lots, as well as an outdoor classroom. Rainwater will be used for irrigation. “JSU is positioned to be at the forefront of in-novation for creative and environmentally sound solutions to the problems,” said Mukesh Ku-mar, interim director of the school’s Urban and Regional Planning Programs. “It is our desire to expand upon the current green technologies in the School of Engineering building and create an educational venue that significantly enhances the surroundings.” Subscribe free to jfpdaily.com for regular busi-ness and development news.

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SVenyu Solutions, a company based out of Baton Rouge, will soon begin development on a data center and a technology park, set to be built on the property of the old McRae’s building.

Stylists: Nikki Henry, Brock Freeman, Griff Howard Lori Scroggins, Liz Torres, and Claire Kinsey Mayronne.

574 Hwy 51 N. Suite H, Ridgeland, MS 39157601-856-4330 | Like Us on Facebook

Kit Williamson wakes up for a photo shoot where he shows off his bar-tending skills before walking around his neighborhood in Silver Lake,

Calif., to shoot in his favorite hangouts where he gets all his writing done. After an interview with BOOM Jackson, he plans to email every-one he knows about his Kickstarter campaign to raise funds for season two of his web series, “EastSiders.” Later, Williamson plans to book another interview with Comic Book Queers to discuss the “EastSiders” graphic novel. It’s just another day for this actor, writer and director from Jackson, Miss. Williamson attended St. Andrew’s Epis-copal School in Ridgeland, where he was nick-named “Gay Kid.” He was out to his friends, but he didn’t feel safe letting every-one at school know. “It’s such a cliché, ‘kids can be cruel,’ but they really can. I think that when you live in an atmosphere that fosters dis-crimination, it’s going to result in bullying,” he says. Williamson is excited about Mississippians banding together against efforts to codi-fy discrimination into state law, known as SB 2681 that became effective July 1. He says he wasn’t brave enough to share his story when he was growing up in the city. He spent most of his time then sitting at Cups, reading and transcribing quotes from his favorite books into a jour-nal. This led him to pursue his own writing at the prestigious Interlochen Arts Academy in Michigan. Honing his craft, Williamson attended Fordham University, balancing essays and his role in Broadway’s re-vival of “Talk Radio.” Between undergraduate studies, acting in off-Broadway shows and writing, he attended UCLA for graduate school to study

playwriting. For his thesis project, he wrote a play about a girl who escapes Texas and finds herself at a motel and diner called Desert Ref-uge owned by a Navajo emo teenager. Since then, Williamson created and wrote the critically acclaimed web series, “EastSiders,” which was recently picked up by Viacom/Logo. “EastSiders” explores the human relationships of LGBT people. “I wanted to create a show with gay char-acters I could relate to. I wanted to play a gay character because, in my career, I was never given the opportunity to play anything other than a straight, counterculture kid,” William-son says with a laugh. Williamson also portrays Ed Gifford, a copywriter, on the 1960s-era drama “Mad Men.”

Compared to Ed, who lives in a state of constant fear while keeping his head low, Williamson is loud and outspoken. As Ed’s story progresses, viewers see Ed’s sense of humor about his workplace. “(He has) a confidence in his position, which is fun to explore different sides to this guy. He’s also really quirky, and I think that he’s an oddball,” he says. “I’ve certainly been accused of being an oddball from people in my life.” Working on the “Mad Men” set has been an actor’s paradise for Williamson. Along with carefully crafted scripts and sets, the cast often plays games such as “Catch Phrase,” “Hang-man” and the classic “Heads Up, Seven Up.” But the strangest game he’s played is “Giant

Jenga” while wearing 1960s-period costumes. The inevitable and trademark smoking on set makes Williamson nostalgic, reminding him of the time in college as an emo kid smok-ing Djarum Black cigarettes while writing angsty poetry. Despite moving away from Jackson, he still holds on to his southern values—hold-ing the door for everyone and saying “yes, ma’am” and “no, ma’am.” He hasn’t entirely abandoned his home, as he visits his family as much as possible. Jackson has flour-ished, particularly Fondren where he interned for the Jackson Free Press, BOOM Jackson’s sister publication. “I’m so grateful, de-spite the challenges, to have grown up there because it has really shaped who I am profoundly,” he says. “I think we all need to celebrate and support the progress that is happening in Mississippi and refuse the perception that equal rights in Missis-sippi are a lost cause.”

Kit Williamson: An Oddball in L.A.// by Zack Orsborn

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ILLIAM

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Jackson native Kit Williamson plays Ed Gifford in AMC’s “Mad Men.”


EXPAT // mad man

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EXPLORE DOWNTOWN 3

CHURCHES22 Cathedral of St. Peter the Apostle ..................123 N. West St. (601) 969-31258 Central United Methodist Church...................500 N. Farish St. (601) 355-78549 Farish St. Baptist Church ................................619 N. Farish St. (601) 355-063616 First Baptist Church .......................................... 431 N. State St. (601) 949-190015 Galloway UMC ............................................ 305 N. Congress St. (601) 353-969155 St. Alexis Episcopal Church..............................650 E. South St. (601) 944-041536 St. Andrew’s Episcopal Cathedral................. 305 E. Capitol St. (601) 354-1535

CULTURE & PERFORMING ARTS12 Alamo Theater ..................................................333 N. Farish St. (601) 352-336551 Arts Center of Mississippi .......................201 E. Pascagoula St. (601) 960-153751 Ballet Mississippi .................. 201 E. Pascagoula Street, Ste. 106 (601) 960-156017 Eudora Welty Library ....................................... 300 N. State St. (601) 968-581111 Farish St. Park .....................................................402 Farish St. (601) 960-0716

Governor’s Mansion ....................................... 300 E. Capitol St. (601) 359-6421

51 Greater Jackson Arts Council ...201 E. Pascagoula St., Ste. 103 (601) 960-155751 Int’l Museum of Muslim Cultures ...........201 E. Pascagoula St. (601) 960-044055 Light and Glass Studio ................................. 523 Commerce St. (601) 942-72856 Mississippi Arts Commission...........501 N. West St., Ste. 701B (601) 359-603053 Mississippi Museum of Art.............................380 S. Lamar St. (601) 960-151551 Mississippi Opera ......................201 E. Pascagoula St., Ste. 105 (601) 960-2300

Mississippi State Capitol ......................................400 High St. (601) 359-311451 Mississippi Symphony Orchestra............201 E. Pascagoula St. (601) 960-156519 MS Department of Archives & History............. 200 North St. (601) 576-6876

Old Capitol Museum ..........................................100 S. State St. (601) 576-692050 Russell C. Davis Planetarium ..................201 E. Pascagoula St. (601) 960-1552

Smith Park .........................................................302 E. Amite St. (601) 960-07167 Smith Robertson Museum.................................. 528 Bloom St. (601) 960-145752 Thalia Mara Hall .......................................255 E. Pascagoula St. (601) 960-153751 USA Int’l Ballet Competition ...................201 E. Pascagoula St. (601) 355-985351 VSA Arts of Mississippi ...........................201 E. Pascagoula St. (601) 965-4866

EXPLORE DOWNTOWN 4

HOTELS & CONVENTIONSJackson Convention Complex .................105 E. Pascagoula St. (601) 969-0114

27 King Edward Hotel........................................ 235 W. Capitol St. (601) 353-546423 Marriott Downtown ........................................200 E. Amite St. (601) 969-510018 Old Capitol Inn ................................................. 226 N. State St. (601) 359-900049 Sleep Inn ........................................................209 S. Gallatin St. (601) 896-0390

PROFESSIONAL SERVICES39 Bancorp South ................................................. 525 E. Capitol St. (601) 354-450024 Capitol Copy & Imaging ................210 E. Capitol St., Ste. M195 (601) 969-650041 Choice Copy Service.....................125 S. Congress St., Ste. L150 (601) 355-555530 Courthouse Racquet & Fitness ...................... 100 E. Capitol St. (601) 948-868830 Kirkland Hair Studio ....................................... 100 E. Capitol St. (601) 354-348230 Kolb’s Grand Cleaners.................................... 100 E. Capitol St. (601) 354-304124 Massage Revolution....................................... 210 E. Capitol St. (601) 918-185343 Micro Printing & Blueprint............................... 225 E. Pearl St. (601) 355-954324 Nails Envy Spa ...............................210 E. Capitol St., Ste. M114 (601) 398-718655 NunoErin......................................................... 533 Commerce St. (601) 944-002334 OmniBank......................................................... 236 E. Capitol St. (601) 355-100024 Regions Bank................................................... 210 E. Capitol St. (601) 987-191924 Sam’s Shoe Shine ................................................................. 210 E. Capitol Street23 Shoe Shine Doctor & Co. .......................................................200 E. Amite Street46 State Bank & Trust Company ..........................140 W. Pearl St. (601) 355-156835 Trustmark Bank ............................................... 248 E. Capitol St. (601) 208-580133 Trustmark Bank ............................................... 190 E. Capitol St. (601) 208-380056 Trustmark Bank ..................................................504 S. State St. (601) 354-505554 U.S. Post Office ................................................401 E. South St. (601) 359-709645 Uncle Charles Barber Shop..............................211 S. Lamar St. (601) 831-130325 Wells Fargo...................................................... 188 E. Capitol St. (601) 503-102029 William’s Shoe Repair ............................. 113 1/2 W. Capitol St. (601) 969-2996

RETAIL47 A Balloon Basket...............................................206 W. Pearl St. (601) 969-64822 Carter Jewelers......................................................711 High St. (601) 354-354930 Chuck Campbell’s Jewelers............................ 100 E. Capitol St. (601) 355-103243 Downrange Sporting Goods ............................ 227 E. Pearl St. (769) 233-880724 Green Floral, Inc.............................................. 210 E. Capitol St. (601) 969-40501 Mississippi Farmers Market.................................929 High St. (601) 354-657330 Office Environments ....................................... 100 E. Capitol St. (601) 355-031324 Riverboat Shop ............................................... 210 E. Capitol St. (601) 948-670638 Thimblepress...................................................... 113 N. State St. (769) 218-863938 Tulip .................................................................... 115 N. State St. (601) 572-1777

RESTAURANTS & NIGHTLIFE47 Adobo $ ............................................................ 127 S. Roach St. (601) 944-950120 Basil’s $....................................................... 120 N. Congress St. (601) 944-988810 Big Apple Inn $ ................................................509 N. Farish St. (601) 354-454923 Bistro Restaurant $ .........................................200 E. Amite St. (601) 503-204525 Bonnie’s $........................................................ 188 E. Capitol St. (601) 353-583641 Capital Club ................................ 125 S. Congress St., Ste. 1900 (601) 969-710124 Chick-Fil-A $ ................................................... 210 E. Capitol St. (601) 594-700342 Coffee Roastery $............................................ 308 E. Pearl St. (601) 949-699424 Cups on Capitol $ ........................................... 210 E. Capitol St. (601) 352-051432 Elite Restaurant $$ ....................................... 141 E. Capitol St. (601) 352-5606

13 F. Jones Corner ............................................303 N. Farish St. (601) 983-11481 Farmer’s Table $....................................................929 High St. (601) 944-002459 Hal & Mal’s $$ ......................................200 S. Commerce St. (601) 948-088848 Iron Horse Grill $$ .......................................320 W. Pearl St. (601) 398-015157 Jaco’s Tacos $$ .................................................318 S. State St. (757) 879-279920 Keifer’s Restaurant $ ................................ 120 N. Congress St. (601) 353-497627 King Edward Bar & Grill $$$ ..................... 235 W. Capitol St. (601) 353-546420 La Finestra $$$ .......................................... 125 S. Congress St. (601) 345-873545 Lamar Restaurant $ ........................................209 S. Lamar St. (601) 354-930021 LurnyD’s Grille $ ...................................Corner of Amite & West (601) 906-948058 Martin’s Restaurant & Bar $ .......................214 S. State St. (601) 354-971228 Mayflower Café $$$................................... 123 W. Capitol St. (601) 355-412223 McAlister’s Select $ .........................................220 E. Amite St. (601) 985-910841 Monroe’s Donut & Bakery $...................... 125 S. Congress St. (601) 981-320831 My Cup Runneth Over $ ................... 111 E Capitol St, Ste 125 (601) 360-241918 Old Capitol Inn Restaurant $$....................... 226 N. State St. (601) 359-90005 Ole Tavern on George Street $$ ................. 416 George St. (601) 960-2700 57 One Block East $ .......................................642 Tombigbee St. (601) 944-020353 Palette Café by Viking $................................380 S. Lamar St. (601) 960-151529 Parlor Market $$$ ...................................... 115 W. Capitol St. (601) 360-009027 Seattle’s Best Coffee $ ................................ 235 W. Capitol St. (601) 969-85353 Sillers Café $..........................................................550 High St. (601) 359-551330 Smoothie King $ ............................................. 100 E. Capitol St. (769) 257-748341 Steve’s Downtown Deli $ .......................... 125 S. Congress St. (601) 969-111944 Steve’s Uptown Café $ ..................................200 S. Lamar St. (601) 714-568324 Subway $ ........................................................ 210 E. Capitol St. (601) 352-598942 Subway $ .......................................................... 308 E. Pearl St. (601) 360-283114 Sugar’s Place $ .............................................. 168 E. Griffith St. (601) 352-236437 Taste of the Island $...................................... 436 E. Capitol St. (601) 360-59004 Two Sisters $$........................................... 707 N. Congress St. (601) 353-118040 Underground 119 $$ ............................. 119 S. President St. (601) 352-2322 26 Union Station Restaurant $ ......................... 300 W. Capitol St. (601) 355-544330 Wasabi Sushi & Bar $$.................... 100 E Capitol St., Ste 105 (601) 948-8808

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EXPLORE DOWNTOWN 6

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601-351-9831| FAX: 601-510-9056 | CARSON LAW GROUP, PLLC CAPITAL TOWERS 125 SOUTH CONGRESS ST., SUITE 1336

JACKSON, MS 39201

Dorsey Carson has spent most of his nearly 18 years of law practice at big firms across the Southeast, where he has been

recognized as a top construction lawyer and commercial litigator by Chambers USA,

the Best Lawyers in America, SuperLawyers, and the Mississippi Business Journal, among

others.

Now Dorsey has established the Carson Law Group, a small boutique

law firm located in downtown Jackson that is committed to serving its business clients with solutions-based legal experience.

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9am - 6pm, Monday through Friday

Sign up to sponsor or volunteer atc h i c k b a l l @ j a c k s o n f r e e p r e s s . c o m

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Attorney David Pharr pours a great deal of time and energy into the community. Besides aiding the city with issues such as planning, devel-

opment and economy, Pharr supports public schools as co-chairman of Alignment Jack-son, pushed Farish Street development and is creating an “ecosystem” for innovation-based companies in Jackson. One of Pharr’s newest and most exciting projects is organizing and hosting TEDx Jack-son, the first TED conference in Mississippi. TED (Technology, Entertainment and Design) conferences address a wide range of topics con-cerning the research and practice of science and culture, often through storytelling. Anyone who obtains a free TEDx license and agrees to follow certain principles can host independent TED events. In March, Pharr attended the main TED conference in Vancouver, Canada, a require-ment for TEDx organizers. He found a num-ber of attendees excited about the prospect of Mississippi’s first TED event. “I met a former executive of EDF, a tech company in Dallas, who is originally from Mississippi and has been attending TED events for years,” Pharr says. “He told me how happy he was to hear about the undertaking of the state’s first TEDx. ... It happens all over the world in hundreds of countries. It’s great that we’re bringing it to the only state that hasn’t had one.”

Pharr and other organizers for the event, in-cluding Maris, West & Baker; C Spire Wireless; Innovate Mississippi; Mississippi Development Authority and the Mississippi Institutions of Higher Learning, have timed it to coincide with Mississippi Innovation Month and the Year of the Creative Economy. “The idea of TEDx is to build local communities around innovation,” Pharr says. “The theme we selected for our event is ‘Fertile Ground,’ which is both a nod to the ag-ricultural origins of the state’s economy, as well as a reference to all the opportunities in Missis-sippi. … Our focus is going to be on education, health care and the creative economy.” Pharr got his start in law working as a para-legal for what is today known as the Maxey Wann law firm. Later, he attended the University of Mis-sissippi School of Law, graduating in 1997. Pharr, 44, spent 15 years working for a number of large

firms in the Jackson area before he started David Pharr Law in November 2012. The firm mostly represents small- to medium-sized businesses. He offers commercial litigation and business counseling throughout Jackson. TEDx Jackson is 10 a.m.-5 p.m. Nov. 6 at the Capri Theatre (3023 N. State St.). Speech-es will be recorded and available on YouTube. Tickets will cost no more than $100, and seat-ing will be limited. For more information, follow @TEDxJackson on Twitter, find TEDxJackson on Facebook, call David Pharr Law at 601.208.0922, or visit tedxjackson.com.

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Attorney David Pharr will bring TEDx to Jackson Nov. 6.


TEDx Rules!B

Meets Jack// by Dustin Cardon

BIZ // storytelling


Blue Cross & Blue Shield of Mississippi, A Mutual Insurance Company is anindependent licensee of the Blue Cross and Blue Shield Association.® Registered Marks of the Blue Cross and Blue Shield Association,an Association of Independent Blue Cross and Blue Shield Plans.

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In a plaza on Ellis Avenue, you’ll find a clothing store called Stax Hip Hop and Ur-ban Fashion, the Red Room Hair Studio, a barbershop named Kut Factory and, the

most recent addition, a restaurant called Nor-ma Ruth’s. These shops all have one thing in common: They belong to Jackson entrepreneur John “Stax” Tierre. From as early as he can remember, Tierre immersed himself in the world of self-owned

business thanks to his grandfather, John Goodwin. Goodwin owned a string of small businesses in Omaha, Neb., that included a club, a taxi service, a bar and numerous other commercial properties. Tierre moved to Jackson from his native Houston in 1996 and headed to Jackson State University on a tennis scholarship, where the three-time SWAC tennis champion majored in business administration. After graduating, Tierre decided to make Jackson the place where he would grow a business of his own. Due to his interest in art and fashion, Tierre started his business by selling his own

brand of T-shirts, which he dubbed Official Block Wear. “T-shirts seemed like a great product to produce,” Tierre says. “People love T-shirts. They’re timeless, and they don’t go out of style, depending on what you put on them. It’s all about the design.” Tierre designed his Official Block Wear shirts himself and had them produced by top-notch Houston manufacturers. He brought

them to Jackson and began searching for a place to build a market. Starting out, all Tierre had was a trunk full of T-shirts and confidence in his product. A friend, Mead Fino, owner of Signature Clothing in Metrocenter Mall, helped Tierre by stocking Official Block Wear in his store while Tierre was searching for a location of his own. Driving around Jackson, Tierre found the plaza on Ellis Avenue. Centrally located in Jack-son in an area with high population, he decided the location was perfect for his future business and acquired an empty building to set up shop. Tierre got his first opportunity to expand

his business after a lease dispute at the nearby Be Unique barbershop. Tierre says he “just decided to go with it” and started leasing the space. With new branding and uniforms, the barbershop reopened as Kut Factory in 2011. Two years later, increasingly heavy foot traffic created a large market of women in search of hair-care services, and Tierre decided to create Red Room Hair Studio just for them, situated on the other side of the plaza from the barbershop. Norma Ruth’s restaurant is named for and inspired by Tierre’s great grandmother, who was born in Omaha, Neb., in 1891. Tierre learned to cook by watching and working with his grandmother, just as he learned business with his grandfather. Tierre says that he was one of the few children he knew who actually took a liking to the kitchen, helping his grandmother make the cakes, pies and other dishes that people would come even from other states to taste. He also took classes, watched videos, practiced at home and, after arriving in Jackson, started visiting successful restaurants like Char and Collins Dream Kitchen to learn about the local fare. He hired Chef Brian Myrick, who has also worked for Jackson’s Char and Ridgeland’s Anjou res-taurants, to run the kitchen. Myrick and Tierre collaborate on the res-taurant’s menu, which includes rib-eye steaks, wings, burgers, seafood such as shrimp and crab claws, and more. Tierre plans to open a new location in north Jackson in the future, as well as start up Norma Ruth’s Kitchen on Robinson Road, which will offer a completely different menu that will cater to the lunch and brunch crowd in a similar manner to Two Sis-ters Kitchen. “This has all been like the ultimate science project,” Tierre says. “Building from the ground up, learning day-to-day operations, building a customer base. People supported the clothing store, then they supported the barbershop and the beauty salon, and now they’re loving Norma Ruth’s. I’ve been fortunate for all the support I’ve gotten from the city of Jackson.” Tierre’s businesses are located at 1015-1023 Ellis Ave. Call Tierre at 601-594-9390 or find him on Twitter.

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After establishing himself as a formidable businessman, John “Stax” Tierre is expanding to the food world with his new restaurant, Norma Ruth’s, in south Jackson.

BIZ // ownership

The Ultimate Science Project// by Dustin Cardon



A R C H I T E C T U R E P L A N N I N G I N T E R I O R S

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Angelia Brown (pro-nounced AN-jeh-luh) knows a thing or two about being a

busy mom. The mother of three—Ashton, 16, Tyler, 12, and Alexia, 9—says the birth of her third child led her to find her Pilates passion. “I’ve always loved fitness, and I’ve always exercised,” Brown says. “But after the third

baby, no matter how much I worked out or how much cardio I did, I just couldn’t get my body to change.” Then, some-one introduced her to Pilates, and it was love at first burn. Brown’s newfound motivation to help others through Pilates inspired her to open Pilates of Jackson (1491 Canton Mart Road, 601.991.3201) in 2007. Her studio, which is not a fran-chise, is a short distance from three schools—St. Andrew’s Lower School, St. Richard’s Catholic School and Jackson Academy. The location ap-peals to moms who stop by for a workout after dropping their children off at school. It’s not just for moms, though. Brown says anyone can benefit from Pilates.

Working individuals can pop in for a quick workout dur-ing their lunch break and go back to work. “Typically, you don’t sweat,” she says. “You don’t need a shower right af-ter Pilates even though it is a real workout.” The fitness studio, which includes a private lesson room and an infrared sauna for a holistic detoxifying ex-

perience, offers two types of classes—Reformer Pilates and Power Pilates. Reformer Pilates, which is named for the machine used, allows you to fully engage targeted muscles whether standing up, lying down or sitting. It is especially effective for those who cannot do floor work. Both routines focus on core stomach and back mus-cles but are full body workouts designed to strengthen and lengthen the body, stabilize balance and build lean muscle, which burns fat. The differ-ence is that Power Pilates has an added element that will get your heart rate up. No mat-ter which class you choose at Pilates of Jackson, a full-body work out is guaranteed. Brown describes Pilates

as a mind, spiritual and body connection. “It’s a core exer-cise, and it’s similar to anything you do at the gym versus car-diovascular. It’s like a whole body workout from head to toe,” she says. But a physical workout is not the only challenge Brown has faced since opening her studio. She says one of the big-gest business lessons she has

learned is that the customer is always right. “I always at all times try to make sure that I listen to the good and the bad, and make the changes that my clients give me,” Brown says. Brown shares success stories of clients—profes-sional athletes and senior citi-zens among them—who have come back from injuries and some who remain injury-free thanks to the conditioning of Pilates. “I can’t think of any-thing that Pilates cannot fix,” Brown says. For class schedule and rates visit pilatesofjackson.net or call 601.991.3201. Ask about group rates. Walk-ins are welcome. For more information, find Pilates of Jackson on Facebook.

Love at First Burn// by LaTonya Miller and Mary Kate McGowan

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Pilates of Jackson owner Angelia Brown demonstrates Reformer exercises.


BIZ // work it

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Certain character traits define your

ability to be an effective leader.

A Leader’s Essentials// by Deirdre Danahar

Barefi eld Workplace Solutions specializes in hospital and doctor’s offi ce furniture from Steelcase.

Call (601) 354-4960 or stop by our full showroom for a visit.

601.354.4960 • 251 West South Street • Jackson, MS 39205 • barefi eldandcompany.com

Through new programs and initiatives, medical and health centers around the capital area are taking strides to help Mississippians with everything from

diet plans to skin care. Some have partnered, while some have trail-blazed alone, but the end result are new and improved health options for the state’s residents.

UMMC Dermatology Program Because Mississippi’s climate is harsh on skin, Robert Brodell, professor and chairman of the Department of Dermatology at the Uni-versity of Mississippi Medical Center, said that early detection and treatment of skin cancer by dermatologists can help save some Missis-sippians’ lives. Luckily, the first two dermatology residents at the Department of Dermatology have com-pleted their first year at UMMC—the state’s only dermatology training program. Brodell said that he aims for the program to double the number of dermatologists in the state in the next 20 years. “There’s a huge need for dermatologists in Mississippi. Just call and try to make an ap-pointment,” he said. He hopes that this program will help elim-inate the waiting period for people who need appointments.

A Sense of Security The American Red Cross does more than just respond to local emergencies with manpow-er and supplies. It is a multi-faceted organization that also serves the community through giving certifications for cardio-pulmonary resuscitation and first aid, among other options. Laurie Noble, the service delivery ad-ministrator for Red Cross’ Mississippi and

Louisiana regions, said that these classes are offered throughout the state and can be tailored to a student’s needs based on job requirements and interests. Classes are avail-able in classroom and online settings. She believes that the classes grant peo-ple peace of mind about emergencies, which may help lower stress and, in turn, could in-crease a person’s well-being.


Best Dentist: Paula Stewart

// by Tommy Burton

Dr. Paula Stewart, 54, has many things to be proud of these days. In addition

to being voted Best Dentist in this year’s Best of Jackson, the Missis-sippi Dental Association recently elected her as its president. “It’s a well-respected group,” Stewart says. “I just got back from

Washington where we’re among the top four ... lobby groups for den-tistry in Mississippi.” Her path to dentistry wasn’t typical. The Raymond native at-tended dental school at University of Mississippi Medical Center as a mother of three children. “I was in sole survival mode,” she says. “I look back on that time now with a bit of nervous reflec-tion.” She still managed to gradu-ate at the top of her class in 1995. Stewart opened her first prac-tice in Clinton 19 years ago before moving to her current location in Highland Village. Her practice is now a family affair as her oldest

son, Dr. Stewart Strange, practices alongside her. “We have a great team, and it’s a lot of fun,” she says.

She is excited to be involved with dentistry. “It’s an amazing field to be a part of,” Stewart says. “It’s one part of health care that is not affected by recent health-care changes, as well as being one of the top pro-fessions for hard-working young people to be in. I love it.” Dr. Paula Stewart, D.M.D. and Associates is located in High-land Village at 4500 Interstate 55 N., Suite 235. For more informa-tion, call 601-987-8722 or visit paulastewartdmd.com.

Second Place: Jim Ed Watson / Third Place: Kalil Abide / Finalist: Rusty Riley

Local dentist Dr. Paula Stewart recently became president of the Mississippi Dental Association.

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David Elkin, executive director of the Children’s Collaborative, addresses a crowd during an announcement of the partnership between University of Mississippi Medical Center and Mississippi Children’s Home Services.

A Healthy Angle for Jackson// by Mary Kate McGowan

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Best Nurse Practitioner: Geraldine Young

// by Micah Smith

Health was something of a family business for nurse practitioner Ger-aldine Young. “I was encouraged by

my mother to become a nurse,” she says. “She was a respiratory therapist, and I was always in hospitals and around nurses grow-

ing up.” Since she began her dream job, Young has been faced with a foe that seems to grow stronger ev-ery year—diabe-tes. She’s treated countless cases, whether serving as a nurse practi-tioner for pedia-trician Dr. Louisa Lawson or as an assistant profes-sor at Alcorn

State University. The sheer number of patients suffering from this life-draining disease prompted Young to act. When a grant came through from Central Mississippi Health Services, Young decided to become a certified dia-betes educator. Soon after, she assisted in creating the first American Association of Diabetes-accredited program in the state of Mississippi. Young warns her patients of signs as-sociated with diabetes, including constant thirst and urination, increased appetite, weight loss, sores that don’t heal or constant sickness. The Best of Jackson winner seeks ways to stem the diabetes epidemic, from simple changes like implementing a better electronic medical filing system to perhaps the hardest change of all—daily life. “Look-ing at your daily diet and exercising are both essential. Just watch it,” Young says. “If you can manage to have one serving of meat in a meal and keep everything else fruits and vegetables, that alone would help.”

Second Place: Louis Greg Ross / Third Place: Kenyatta Moore

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Local Nurse Practioner Geraldine Young works to fight

diabetes in Mississippi.

2014 “(The classes) definitely spread aware-ness of different things like cardiac emergen-cies (and) sudden illnesses if you’re taking first aid—especially (heat-related) emergencies in the summer time, or even during the winter when it’s deer season,” Noble said. “It definitely provides that sense of security and understanding that if an emergency would ever happen to someone you know, you could provide care in emergency situations.”

The Children’s Collaborative

The University of Mississippi Medical Cen-ter and Mississippi Children’s Home Services have partnered up to help improve mental- and behavioral-health services and care for children. The goal is also to reduce costs. Kym Williams, the director of public rela-tions of MCHS, said they plan to spread out from the Jackson area eventually. She hopes this will help families find treatment for behavioral and mental health-care services more easily. Each patient who comes into the collabora-tive will have a care coordinator. David Elkin, ex-ecutive director of the Children’s Collaborative, said care coordinators are vital to the process and will help ease patients and families into the medical system because the current process can be patronizing and difficult. He wants patients to get doctor appointments quickly. “I really want there to be no wrong doors into this mental-health system,” Elkin said. “We want there to be no barriers or restrictions for anybody regardless of how much money they make, the color of their skin, or anything. Our responsibility is to the kids of the state of Missis-sippi—all of them.”

The Biggest Loser, Choctaw Edition

The Mississippi Band of Choctaw Indians is doing more than just sweating this summer. The tribe, along with the Pearl River Resort, is competing in the Biggest Loser 2 Challenge, which entails eating healthy, exercising, and weekly weigh-ins, from May 23 to Aug. 22, Pearl River Resort employees are already 5,136 pounds lighter after about 700 workers finished an initial phase of the health contest, which involved getting a new insurance plan with more comprehensive benefits and healthy food options. The challenge will lower tribal members’ health risks and issues. Native Americans are the most affected ethnic group when it comes to diabetes, which is often caused by obesity. Native American adults are twice as likely to de-velop the disease than Caucasian adults and are 60 percent more likely to be obese.

Holly Gagnon, the Pearl River Resort presi-dent and CEO, said in a statement that she is confident the MBCI and Pearl River Resort will exceed their goal of losing 5 tons, collectively, by the end of August.

Healthy Weight with St. Dominic’s

As Mississippi leads the nation with a 35.4 percent obesity rate, St. Dominic’s Hospital wants to help curb some of that statistic. The or-ganization’s Healthy Weight Advantage Weight Loss Program is designed to help people lose anywhere from 10 to more than 200 pounds through meal replacement. This summer, Healthy Weight Advantage is focusing on its healthy shake program. Jennifer Hebert, operations manager of the Healthy Weight Loss Advantage Weight Loss program, said that the healthy shake program is the best summer diet because it is flexible and quick for people who do not have a lot of time. The program includes shakes, fruits, vegetables and a meal of the person’s choice. Healthy Weight Advantages, which focus-es on developing a healthy lifestyle, offers dif-ferent options for weight-loss success through varying low and moderate calorie diets, home weight-loss kits and varying degrees of medi-cal supervision. Hebert said the program’s six- to 12-month maintenance phase, which teaches people how to live healthy off the diet, distinguishes the program from other weight-loss programs.

Healthy Life Screenings

Baptist Health Systems has offered low-cost health-risk screenings for the past 15 years, but the company spruced up the program this year regarding cardiovascular, lung and cancer screenings. This past year, Baptist put a focus on its Healthy Life Screen Team, which offers low-cost lung screenings, prostate cancer screen-ings, colonoscopies, skin screenings and low-cost mammograms. Baptist has also been concentrating on spreading the importance of getting annual mammograms. Robby Channell, the media manager for Baptist Health Systems, said that the Center for Breast Health at Baptist offers programs that help patients find physicians and give low-cost mammograms at a flat rate of $180—payable by cash only—to women who meet their criteria. Mandy Williams, the employee health and wellness coordinator at Baptist, said health screenings are valuable and important, and Bap-tist offers them at little or no cost.


It’s no secret that Mississippi represents a ground zero of sorts for widespread health-related issues such as obesity, dia-betes and heart disease. Armed with that

knowledge, some employers are taking steps to address workplace wellness with a com-prehensive approach. Jackson’s Waggoner Engineering, a company of about 100 employees, recently formed a com-mittee to look into the is-sue of workplace wellness and health. The company decided that it would implement a wellness initiative, and then a com-mittee of three—Tracey Milton, Margie Bean and Justin Kay—entered a di-alogue with their human-resources department to identify ways to imple-ment a wellness program and to get people inter-ested and participating in the effort. Kirby Boteler, Wag-goner’s director of infor-mation technology, has been with the company for 13 years. “Waggoner is a very employee-focused firm and like a fam-ily,” she says. That close-knit environment resulted in a recognition that the company truly cares about the people who work there and wants them to participate in a healthier lifestyle. “We have some employees who are very ac-tive in participating in walks and runs around the area, and we also knew we have people who want to eat healthier,” says Milton, who serves on the company’s Workplace Wellness Initiative cam-paign. “We wanted to create a way for people to come together as a company to do those things.” The committee discovered that its in-surer, Blue Cross & Blue Shield of Missis-sippi, has a program in place that helps com-panies do just that. “They have everything

we need,” Milton says, including templates for employee communications, forms and programming. The wellness program’s first year is about benchmarking and identifying significant company-wide wellness goals to be met year-to-year.

This means that, initially, Waggoner will conduct an online assessment for each em-ployee. After that, it will host a health fair with representatives who will come in and collect health statistics such as BMI (body mass in-dex), blood pressure, lipid and cholesterol readings. Then, Blue Cross & Blue Shield will put together an overall recommendation based on the company’s collective needs. To start addressing those needs and reaching their goals, employees will have opportuni-ties to work with dieticians, personal trainers and other health professionals. While they hope everyone eventually participates in the wellness program, Milton notes that participation is not required, and adds that the company will pay for non-BCBS plan participants’ program costs so no em-

ployee who wants to participate is left out. The company hopes to see improvement in the areas in which the assessment shows them lacking within 12 months; each year, a new assessment will track how the company wellness as a whole has improved.

“We hope that be-sides the analytics, we can track in terms of corporate risk assess-ment, insurance, sick days, etc., which (Blue Cross & Blue Shield) will give us. The success is what we never actually see—like a reduction in heart attacks and other things that not living a healthy lifestyle causes,” Boteler says. While the committee recognizes resistance to change is a challenge in implementing any new program, it hopes staff will get excited. It hopes that as they start to par-ticipate and see positive changes in their own lives, they will then tell

coworkers, and people will grow more com-fortable with it. Milton adds that, in addition to the new aspects of the wellness program, there’s also an aspect of making employees aware of things that are already available to them, such as smoking-cessation assistance. “It’s about bringing awareness to resourc-es so employees can make use of them,” Milton says. With incentives to participate, such as entries in drawings for a prize upon comple-tion of the wellness assessment, and gift cards or time off for doing the insurers’ Healthy You program, Waggoner seeks to support its employees in adopting a more healthy life-style. Pleased with the ease of implementing the program thus far, the company hopes to serve as an example for other offices.

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Tracey Milton, Bill McDonald, Chris Flowers and Justin Kay spearheaded Waggoner Engineering’s new wellness initiative for its employees.

Well at Waggoner// by Julie Skipper

It’s 6:30 a.m. on a cool Sat-urday morning in Ridge-land. The sun hasn’t even been out for a full hour,

but cars begin filing into Old Trace Park. At 6:45 a.m., ev-eryone is stretching, and by 7 a.m., everyone is running. Every week, more miles are added to the Saturday morn-ing run so that by the end of the year, the runners will do 26.2 miles—the distance that makes up a full marathon. Mark and Robin Simpson started Marathon Makeover 11 years ago. In more than a decade, the couple trained more than 4,000 Mississip-pians to run full marathons and half marathons. “It really started with a dare and chal-lenge,” Mark, 48, says. Chuck Engle, who was a big mara-thon runner, complained that no one in Mississippi wanted to run marathons. Mark rea-soned that it wasn’t a matter of not wanting to, but simply not knowing how to. The friend told Mark that he would train him for a marathon if Mark could find five others to do it. The first person he asked was his wife, Robin, now 47.

“I was a mother of three,” she says. “I had no interest in doing this.” They had a friend that was very out of shape who told him that she would do it if Robin did. “I thought that if that’s what it took, then I have to do it,” Robin says. Mark and Robin man-aged to gather about 20 peo-ple in that first group. “I had this vision at 18 (years old) of where I want-ed to be in 20 years,” Mark says. “I was approaching 38, and I had everything ex-cept health.” By the time he reached his 38th birthday, Mark ran in the Chicago Mar-athon. “It had such an impact in people’s lives that more and more wanted to do it,” he says. The couple returned and began doing research on how to train beginning runners. “You can imagine experienced runners keeping a crazy train-ing schedule,” Mark says. We did our research and adjusted that for sane people—the couch potato—and we started this program, and it has just grown from there.”

After graduating from Mississippi College, the Mem-phis native married Robin in 1987. The couple have three children—Caroline, and Anna and Kate, who are twins. Mark enjoys Marathon Makeover’s sense of commu-nity and fellowship. “When we take the nega-tive peer pressure of our cul-ture that is so set in being un-healthy, and shift that into a healing pressure of communi-ty that encourages and uplifts, you become unstoppable,” he says. So how does one get into the mindset of running 26.2 miles? “The biggest obstacle is between the ears and not under the feet,” Mark says. “We have these self-limit-ing beliefs that we buy into. We settle. There’s a saying: When the why is strong, the how becomes easy. When the why is strong, you make it happen. If people have enough support, they can do amazing things.” Marathon Makeover has training sessions throughout the year. For more information, visit marathonmakeover.com.


SOURCES: OHIO STATE UNIVERSITY, NORTH DAKOTA DEPART-MENT OF HEALTH, CENTERS FOR DISEASE CONTROL, AMERICAN CANCER SOCIETY, FEDERAL RESERVE BANK OF ATLANTA, JOUR-NAL OF OCCUPATIONAL AND ENVIRONMENTAL MEDICINE.

INDEXSmoking at Work: The U.S. Numbers, on Average

Making Every Mile Count// by Tommy Burton

Through Marathon Makeover, Mark and Robin Simpson train locals to run in marathons.

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With the deep freeze of 2014 over, thoughts turn to facing the pub-lic in skimpy, revealing clothing or (gasp!) a bathing suit. Pole

dancing and old-fashioned calisthenics can get the fitness job done, but let’s not forget about yoga. Bending and stretching is a good start if you’ve spent the winter on the couch sipping tea in wooly socks, and for my money, noth-ing compares with yoga to increase flexibil-ity. But what style? Should you try hot yoga, trademarked Bikram? Now, I don’t need 105 degrees to sweat—the average temperature in a Bikram studio. Skinny friends are astounded that 80 degrees isn’t within my ever-shrinking comfort zone.

I can lose a few pounds of water weight just standing outdoors in a Mississippi summer. Yoga poses take strength, too, so I “glow” ef-fusively in a 70-degree yoga class. But let’s move beyond that annoying de-tail. Is hot yoga for you? If you’re into group exercise in a virtual sauna—absolutely. But sweating more won’t detox your liver faster (as Bikram claims), and water weight comes back the minute you rehydrate. Yoga has hundreds, perhaps thousands of asanas (that’s Sanskrit for “poses”). Bikram does 26, and every class does the same 26 in the same order. Maybe uniformity is your thing. To me, it’s like having a smorgasbord loaded with hundreds of yummy dishes


Our Wellness Manifesto// by Amber Helsel Hot or Not?

// by Ronni Mott

FILE PH

OTO

Hot yoga: Cool yoga:


and choosing only fried chicken and green beans for every meal, every day. After a week, I’d be an expert on crispy skin, but I’d also be bored. Bring me variety! Bikram aficionados say a hot room allows you to deepen stretches faster. That’s true. But is it a good thing? You already have an internal heat-generating machine. To safely stretch, warm is good. Hot may be dangerously easy. Ligaments and tendons don’t stretch much, and once stretched, they don’t snap back. Think of it like a hot rubber band. Like that band, if you over stretch muscles, or more importantly, tendons or ligaments (which keep your joints in place), you might tear something or rip a tendon away from your bones. That’s not good. In an overheated room, you might not notice in time to stop. My advice for beginners? Find a knowledgeable teacher who focuses on alignment and who looks for potential problems. If you’re in decent shape, join the legions of hot and happy Bikram yogis. If you’re OK with letting Mississippi take care of the heat thing, or if you’re a couch potato, on the northern end of the age spectrum or have issues like high blood pressure, be careful. Yoga has numerous benefits, but heat stroke is not a path to Nirvana. Ronni Mott is a certified yoga instructor at Butterfly Yoga.

Best Doctor; Best General Practitioner:

Timothy Quinn// by Micah Smith

Dr. Timothy Quinn has championed better liv-ing by personal choice

through his time at Belhaven University, his medical educa-tion at Meharry Medical College in Nashville and his residency at King Drew Medical Center in Los Angeles. The emphasis on mak-ing smart decisions in daily life has only strengthened since he began practicing family medicine in Jackson in 2003.

How did you first get

interested in the medical field?

I was born in Chicago, and I moved to McComb at an early age, about 6 or 7. I finished high school there, and after that I joined the National Guard, where I was assigned a job as a field medic. I was deployed in Op-eration Desert Storm, but I only served stateside. After that, I at-tended (Jackson State University) and worked at Baptist Hospital as a nurse’s aid. During my first year of college, I received an aca-demic scholarship to Belhaven and transferred. About that time, people started encouraging me to pursue being a physician, and eventually I did my residency in family medicine.

When did you first become

focused on personal fitness

as a form of health care?

I’d always had a big interest in weight loss and fitness, which is why I went to Los Angeles. Soon after, I was made aware that there was a need for my type of

medicine in our state, a need to be more aware about making choic-es on what we eat and on exercise that would very strongly impact our health.

How have you put this focus into your practice?

We Mississippians are not as healthy as far as our lifestyles. And I say “we” because it has af-fected me. Even in my family, I’ve

had an uncle, an aunt, and a cous-in die untimely of a stroke, a heart attack and another stroke before the age of 60. I’m always working with patients to make them un-derstand that if they work hard, exercise and make a conscious effort, it will make situations a lot better. Genetics are a big part of it, but lifestyle is just as powerful. It may not completely protect from things like high blood pressure or diabetes, but it will definitely make them better. Exercising and eating healthy can, in some cases, be the difference between life and death. If you change your lifestyle, you can change your destiny.

Best DoctorSecond Place: Justin Turner / Third Place: Scott Kelly / Finalist: Alan Rathburn

Best General PractitionerSecond Place: Scott Kelly / Third Place: Justin Turner

CO

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TESY TIMO

THY Q

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Dr. Timothy Quinn puts a focus on fitness at Quinn

Healthcare.

2014

Best Surgeon:

Reginald Martin Martin Surgical

Associates (971 Lakeland Drive, Suite 211, 601-

200-4350)

Second Place: Greg Fiser

Best Orthodontist: Priscilla Jolly

Jolly Orthodontics (1000 Highland Colony Parkway,

Suite 7201, Ridgeland, 601-879-4746) jollyortho.com

Second Place: Karl Bierdman / Third Place (tie): Eugene Brown; Ken Walley

CO

UR

TESY OZIO

MA

NEW

SC

OU

RTESY P

RISC

ILLA JO

LLY


Best Cosmetic Dentist: Dr. Jim Ed Watson

// by Emma McNeel

Dr. Jim Ed Watson defines cosmetic dentistry as a “disci-pline that has evolved

in recent years … because of advancements in materials, demand in patients, and (edu-cation) in dentistry.” Watson, a general den-tist who focuses on cosmetic dentistry, works at Jackson Center for Smiles, which he opened Sept. 8, 2001. The Yazoo City native got a doc-torate in dental surgery from the University of Tennessee. At the Pacific Aesthetic Con-tinuum (PAC-live), Watson trained with Dr. Bill Dorfman of ABC’s “Extreme Makeover” and studied smile design and dental procedures. When

he moved to Jackson in 2001, he brought his dental expertise to the Jackson Center for Smiles to provide aesthetic dental services to patients. The Jackson Center for Smiles offers ser-vices such as teeth whitening, braces, aligner therapy, veneers, and dental bonding. He pro-vides smile makeovers by altering teeth gaps, restoring chipped or missing teeth, replacing

worn or aged dental work, dental implants or clear six-month braces. Other proce-dures include fillings, dental bridges and crowns, and laser periodontal therapy. Watson also uses the Zoom system to provide teeth whitening, which is his most popular cosmetic procedure. Watson believes that cosmetic dentistry pro-vides “healthy, functional and beautiful smiles.” He says it is “driven by neces-sity, but it is fulfilled … with cosmetic, appealing materi-

als. To me, a cosmetic procedure is a patient desired procedure.”

CO

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TESY JIM ED

WATSO

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Dr. Jim Ed Watson

2014 Best Runner: Terry Sullivan liverightnowonline.com Second: Jeremy Jungling

Third: John Browser

Best Race: Mississippi Blues Marathon

January, msbluesmarathon.comSecond: Run Up for Downs (runnningforlily.com) / Third (tie): 12Ks for the Holidays (christmas12k.com); Fondren Urban Ultra (ultrasignup.com)

Best Local Sports Apparel Shop: StinkyFeet Athletics

153 Ridgeway, Suite C, Flowood, 601-992-1439; 122 E. Main St., Starkville,

662-268-8042 stinkyfeetathletics.com

Second: Fleet Feet (500 Highway 51, Ridgeland, 601-899-9696) / Third: The Bike Rack (2282 Lakeland Drive, Flowood, 601-936-2100)

You deserve some

Me time.Mississippi’s First

Blow Dry Bar

5352 Lakeland Drive Suite 600, Flowood | 601.992.4911Tues: 9-7 • Wed: 10-5 • Thu: 9-7 • Fri: 9-6 • Sat: 9-3

Menu Guide (pages 43-58) is a paid advertising section.

Aladdin pg 49

Bravo pg 51

Broad Street pg 51

Capitol Grill pg 44

Cerami’s pg 45

Eslava’s pg 55

Fenian’s pg 49

Fusion pg 55

Hal & Mal’s pg 50

Hickory Pit pg 50

Iron Horse Grill pg 51

Islander Oyster House pg 46La Finestra

pg 55Local 463

pg 48Mc B’s

pg 52Mellow Mushroom pg 52Nagoya

pg 56Norma Ruth’s

pg 58Ole Tavern

pg 53One Block East

pg 56Parlor Market

pg 53The Penguin

pg 56

Pig & Pint pg 57

Shea’s pg 54

Sal & Mookie’s pg 51

Sal & Phil’s pg 57

Steve’s Deli pg 58

Time Out pg 58

Underground 119 pg 47Walker’s

pg 48Wing Station

pg 58Wing Stop

pg 54

M e n u G u i d eIn

Thi

s Is

sue:

SUMMER 2014

M44 July - August 2014 // The City’s Business and Lifestyle Magazine jxnmenus.com

CAPITOLGRILL

Jackson, Ms

Happy Hour Every Day 3-7 PM5050 I-55 North, Suite F • Jackson • 601.899.8845

AppetizersQuesadil la $8

Add Certified Angus Beef ® Steak $5

Add Chicken $3

Gator Bites $9Breaded Button Mushrooms $6

Onion Rings $6Cheese Fritters $9

Fried Green Tomatoes $8Chips & Queso $8Chips & Salsa $6

Nachos $8Stadium Fries $9

SaladsServed with your choice of dressings

(Add chicken $2, Add shrimp $3)House Salad $7Cobb Salad $9

Summer Crisp Salad $Wedge Salad $6

Seafood Salad $9

Sides$3.00 each Steak Fries • Onion Rings

Sweet Potato Fries • Side House/CaesarSautéed Vegetables • Fried MushroomsFried Green Tomatoes • Mac & Cheese

Coleslaw • Potato Salad • Baked Potato

The GamecocksWings

(3) $6 / (6) $11 / (12) $15 / (24) $26Choice of sauce: Sweet BBQ, Hot, Sweet

Chili, Spicy Garlic, Caribbean Jerk.Served with celery sticks and ranch.

Tenders(3) $6 / (6) $10 / (12) $15 / (24) $25

Grilled or fried with choice of wing sauce if you would like.

Capitol FlatbreadsShrimp & Basil Pesto Flatbread $9.50

Buffalo Chicken Flatbread $9.50Veggie Flatbread $9.50

Plates & PlattersRebel Red Beans $9

Pulled Pork $10Grilled Chicken $9

Redfish $16Shrimp $13

Fried Oyster $16Fried Shrimp $14

SteaksAbundantly flavorful. Incredibly

tender. Naturally juicy. The Certi-fied Angus Beef ® brand is Angus

beef at its best®.Filet $23

Ribeye $25Bone In Pork Chop $16

Tiger Bites $15

BurgersAll of our eight-ounce Certifi ed Angus

Beef ® burgers are served on our house or wheat bun with lettuce, tomato, on-

ion, pickle, and your choice of side.Mac & Cheese Burger $13

Capitol Cheddar $10Black & Bleu Cajun $13 Screaming Jalapeño $12

Mushroom-Onion-Swiss $13Capitol Chili $14The Aggie $12

SandwichesAll sandwiches served with your

choice of our house, wheat bun or slicedsourdough with your choice of side.

Redfish $13Chicken $9Club $12

Razorback $10War Eagle $10

Po’ BoysAll po’ boys are served with lettuce,

tomato, onion and mayo with your choice of side.

Redfish $15Oyster $15Shrimp $13

Crawfish $12Turkey Club $11Phil ly Steak $11

B.L.T. $10The Mayor ’s Special $12

ExtrasAdd to any item

$.50 Extras • Onions & Peppers Caramelized Onions • Fresh Jalapeños

Pico de Gallo • MushroomsFried Green Tomatoes

$1.00 ExtrasChili Bacon • Queso • Bleu Cheese

Shredded Cheese • Sliced Swiss

Our Kitchen is Open Unil 1AMVisit our website for our entire menu & daily express lunch specials.

www.capitolgrillofjackson.

M45 Jackson Menu Guide

5417 Lakeland Dr. Flowood MS 39232 • 601-919-2829Delivery available for orders over $100 • Gratuity added to all to-go orders

LUNCH MENUAPPETIZERS

Stuffed Mushrooms..........................................$6.95Large mushrooms filled with our roasted red pepper cream cheese stuffing. Topped with melted mozzarella and a honey butter white wine cream sauce.

New Orleans BBQ Shrimp...............................$6.95Tail-on jumbo shrimp sautéed in a Worcestershire roux. Served with garlic bread.

Fried Mozzarella Cheese Sticks.......................$4.95Italian battered mozzarella cheese fried to perfection. Served with our homemade marinara. Customer favorite!

Fried Ravioli ....................................................$4.95Cheese ravioli fried golden brown. Served with our homemade marinara.

Meatballs................................................. $1.50 eachIf you haven’t tried our big meatballs, you should. Get one, two, or a whole plate!! Nana’s ground beef meatballs hand-rolled with love. Served in our marinara & topped with mozzarella.

SOUPS & SALADSoup of the dayCup .......... .....................$4.95 Bowl .......... $6.95

Cerami’s Salad Wagon .....................................$6.95All you can eat. Fresh romaine, olive salad, gorgonzola cheese, marinated onions. Choice of Italian vinaigrette or creamy Italian.Help yourself! Add grilled chicken..........................................$2.95 Add 5 grilled shrimp ........................................$4.95

Soup & Salad ...................................................$9.95Cup of soup & salad wagon

DESSERTSTiramisu Classic OR Toasted Almond.............$4.95Cheesecake NY style OR Crème Brulee..........$4.95Chocolate Eruption cake ..................................$5.95Italian Cream Cake ..........................................$5.95Italian Cannoli .................................................$4.95

$10 ENTRÉE SPECIALSAll specials come with salad wagonGluten Free Pasta available for $1.50 extra

The Italian MeltThick slices of tender roast beef piled high on Gambino’s French bread. Topped with mozzarella and broiled to warm it all up. Served with side of au jus.

Meatball SubOur homemade beef meatballs on Gambino’s French bread, smothered in our marinara and topped with mozzarella cheese. 9” of Italian Bliss!

AJ’s Linguini & MeatballsA classic Italian favorite & customer favorite!! Served with 2 Meatballs.

Baked LasagnaHeavenly layers of Italian. Filled with cheeses, herbs, ground beef & marinara.

Chicken AlfredoGrilled chicken on linguini pasta covered in our “oh so good, I can drink it” parmesan Alfredo sauce.

Pasta PrimaveraDelicious handpicked vegetable medley sautéed in garlic herbed butter over linguini pasta.Add Chicken ......... $2.95 Add Shrimp .......... $4.95

Red Beans & RiceAbsolutely nothing Italian about this dish but the chef’s favorite recipe. Red beans, sausage, and white rice served with toast.


— STARTERS —ISLANDER SEAFOOD &ANDOUILLE GUMBO

$3.95/ $6.95

SOUP OF THE DAYMarket Price

ISLANDER CRAB CAKESTropical chutney & Remoulade $11.95

CRAWFISH ROLLSCream Cheese, Crawfi sh, Roasted Red

Bell Peppers, Pico de Gallo $9.95

TUNA TARTARPonzu, Pineapple Salsa, Jalapeno

Cole Slaw, Gambino Bread$11.95

BACON WRAPPED SCALLOPSMixed Greens, Islander Salsa,Sweet Chili Sauce $14.95

SHRIMP & GUACAMOLE!Boiled Shrimp, Guacamole, Lime Pico de Gallo,

Shaved Coconut, Tortilla Chips $9.95

— SALADS —

HOUSEMixed Greens, Tomato, Red Onions, Cheddar,

Homemade Croutons, Comeback Dressing $3.95

MARGARITA SALADGulf Shrimp, Scallops, Mixed Greens, Iceberg,

Candied Pecans, Tomatoes, Avocado, Orange Wedg-

es, Red Onions, Margarita Vinaigrette $16.95

PANZANELLA CHICKEN SALADHerbed Grilled Chicken, Grilled Pineapple, Baby Arugula, Feta, Pomegranate Vinaigrette, Herb &

Oil Infused Croutons $11.95

ISLANDER CRAB SALADMixed Greens, Toasted Coconut, Lump Crab-

meat, Kiwi, Orange Sections, Grilled Pineapple, Candied Pecans, Citrus Vinaigrette $15.95

REDFISH FAJITA SALADIceberg Lettuce, Cheddar Cheese, Pico de Gallo,

Guacamole, Sautéed Onions & Bell Peppers, Fresh Fried Tortilla Wedges.Topped Bronzed Redfi sh Filet

$13.95

— TACOS & POBOYS —Served with Fresh Cut Kennebec Fries or Choose

Sweet Potato Fries, Soup, Salad or Gumbo for $1.50

Blackened Mahi-Mahi SandwhichBlackened Mahi-Mahi, Remoulade, Zesty Lime Pico de Gallo, Jalapeno Cole Slaw, Onion Roll $13.95

REDFISH TACOSFlour Tortillas, Bronzed Redfi sh, Zesty Lime Pico de Gallo, Jalapeno Cole Slaw $14.95

FAJITA SHRIMP TACOSFlour Tortillas, Grilled Shrimp, Guacamole,Cheddar Cheese, Sauteed Peppers & Onions,Iceberg, Zesty Lime Pico de Gallo $13.95

CUBAN TACOSFlour Tortillas, Black Cherry Smoked Pork,

Grilled Ham, Mustard, Pickle, Jalapeno Cole Slaw, Fried Onions $9.95

POBOYSOyster, Shrimp, or Catfi sh, Caramelized Onions,

Tomato, Iceberg, Remoulade $12.95

PARADISE CHEESEBURGERHalf Pound Beef Patty, Cheddar, Bacon, Red Onion, Lettuce,Tomato, Comeback Dressing,

Onion Roll $9.95

— OYSTERS —MARKET PRICE

All Oysters are served by the Dozen or Half Dozen. Combo any Dozen with two Varieties

RAWServed chilled on the half shell

Cocktail & Horseradish

CHARGRILLEDGarlic Butter, Parmesan Cheese

ISLANDER OYSTERSShrimp, Mozzarella Cheese,Applewood Smoked Bacon

CAIN’S OYSTERSCheddar, Cream Cheese, Pepperoncini

Jalapeno Pepper, Relish, Bacon

ROCKEFELLERSpinach, Sambuca, Parmesan Cheese

CRAB STUFFEDLump Crabmeat, Roasted Red Bell

Peppers, Parmesan CheeseSCAMPI

Garlic Butter, Sauvignon Blanc, Parmesan Cheese, ShrimpCHIPOTLE GARLIC

Chipotle Chilies, Fresh Garlic, Butter

PINEAPPLE SALSAPineapple, Bell Peppers, Jalapenos, Onions

— ENTREES —

FRESH FISH OF THE DAYServer Will Offer A Description. $Market Price

N’AWLINS STYLE

BEER BUTTER SHRIMPGulf Shrimp, Andouille Sausage, Potatoes, Corn,

Carrots, Beer Butter Emulsion, Fresh Herbs, Bread $19.95

SEAFOOD PASTACrawfi sh, Shrimp, Scallops, Crab, Linguine

Pasta,Roasted Tomato Basil Alfredo Sauce $19.95

ISLANDER PLATTERSCHOOSE: Gulf Shrimp, Oysters, Catfi sh, or

Chicken Fresh Cut Fries, Jalapeno Cole Slaw $14.95

SHRIMP & GRITSSmoked Gouda “Grit Girl -Oxford, MS” Grits,

Gulf Shrimp, Green Onions, Bacon, Creole Gravy $18.95

BOILED GULF SHRIMPBy the pound or Half Pound with Corn, “Coun-

try Pleasin” Sausage, Red Potatoes $25.95/ $14.95

RED BEANS & WILD RICERed beans, “Country Pleasin” Andouille Sausage,Cheese, Tomatoes, Red Onions, Scallions, Fried

Jalapenos $9.95

SEAFOOD BUCKETGulf shrimp, Snow Crab Clusters, Corn,“Country Pleasin” Sausage, Red Potatoes

$32.95 ($62.95 for two)

Visit Our Website IslanderOysterHouse.comfor lunch and brunch menus!

18% gratuity included for parties of 6 or more. $2 charge for split plates.

Warning: Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of

food borne illness

Owner: Chris JacobsExecutive Chef: Jessica Furches

Manager: Kathleen Harr

1220 E. Northside Dr Ste 100Jackson, MS 39211

601-366-5441



Redfi sh 463 with sauteed crabmeat, garlic mash, thin beans and a charred tomato-lemon butterCrispy Jumbo Shrimp with pink slaw, french fries, cilan-tro and corn fritter and a chipotle tartar sauceApricot-Teriyaki Glazed Grilled Salmon on sesame spinach, with shiitake mushrooms and soy lemon butterPan Seared Jumbo Sea Scallops on roasted poblano, green tomato, and feta risotto with crawfi sh and corn

salsa and a charred tomato lemon butterThe “Original” Honey-Rosemary Fried Chicken all natural chicken breast in a Mississippi honey-rosemary with garlic mash and thin beansPrime Flank Steak spice crusted and sliced with toasted garlic, spinach, Manchego shoestring fries and a chimichurri sauce8 oz. Filet wood-grilled Hereford beef fi let with bacon-

cheddar mash, fresh asparagus and crispy onions

Southern-style plate lunch on weekdaysreservations welcomebar open all day

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

DinnerMONDAY - SATURDAY, 5:30PM - UNTIL

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

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

TRIP ADVISOR’S #1 RESTAURANT IN JACKSON

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

Artist Series: Jacqueline Ellens southern breeze gallery

WOOD-GRILLED WAGYU HANGER STEAKROASTED FINGERLING POTATO, ARUGULA, PICK-LED ONIONS, CRISPY ONIONS, RED WINE SAuCE

16 oz DUROC PORKCHOPSWEET POTATO MASH, THIN BEANS, PEACH CHUTNEY, MADEIRA WINE SAUCE

PAN-ROASTED GULF GROUPER SHRIMP-FETARISOTTO, CARMELIZED FENNEL, CUCUMBER & TOMATO SALAD, PARMESAN BROTH

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

PAN-SEARED JUMBO “DRY-PACKED” SEA SCALLOPS ARUGULA-PESTO RISOTTO, GRILLED CORN & SWEET ONION SALAD, CHARRED TO-MATO LEMON BUTTER

WOOD-GRILLED GULF SHRIMP CHIPOTLE GLAZED, FORBIDDEN BLACK RICE, DAIKON, CUCUMBER & CARROT SLAW, COCONUT-CURRY BROTH

CRISPY POULET ROUGE RED CHICKEN-SEMI BONELESS, WILD MUSHROOM BREAD PUD-DING, BRUSSELS SPROUT-CELERY ROOT SALAD, SPICY THYME JUS

REDFISH ANNA WITH LUMP CRAB MEAT GARLIC MASH, THIN BEANS, CHARRED TOMATO LEMON BUTTER

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

SELECTED ENTREESMonday - Saturday, 5:30pm - Until

Selected EntreesTRIP ADVISOR’S #1 RESTAURANT IN MADISON


Phone 601-948-0055Fax 601-948-1195KITCHEN HOURSMon-Thur 11am-11pm Fri 11am-MidnightSaturday 4pm-Midnight

Mon-Thur 11am-11pm

Saturday 4pm-MidnightSaturday 4pm-Midnight

AppetizersScotch Egg A traditional Celticstaple. (Allow 15 min.) $5

Irish Nachos $8

Chicken & Chips $6

Fish & Chips $7

Fried Cheese Balls $6

Bacon Wrapped Stuffed Jalapenos $6

Fried Dill Slices $4

Grilled Sausage& Cheese Platter $9

Slider Basket $7

Corned Beef Slider Basket $7

Basket O’ Okra $3

Basket O’ Chips $3

SaladsHouse Salad $5 large $8Add a grilled chicken breast $3

Chef Salad $9

Caesar Salad $5 large $7Add a grilled chicken breast $3

EntreesShepherd’s Pie $10

Corned Beef & Cabbage $10

Grilled Tilapia Plate $9

Grilled Chicken Plate $9

Irish BoxtiesReuben Boxty $10

Shepherd’s Pie Boxty $10

Veggie Boxty $9

Grilled Tilapia Plate $9

BurgersPub Burger $8

Mushroom Swiss Burger $9

Chilli Cheese Burger $9

Bleu Cheese & Bacon Burger $9

Fried Egg Burger $9

Western Burger $9

Scotch Egg Burger $9

Shepherd’s Pie Burger $10

Reuben Burger $10

SandwichesChicken & Cheese $8

Buffalo Chicken $8

Hawaiian Chicken $8

Pub Club $8

Bookmaker $9

Blackened Tilapia Sandwich $9

Reuben $9

Portabella Sandwich $10

DessertsIrish Bread Pudding $5

Dirty Ice Cream Sandwich $6

HEARTY FOOD.STOUT LIBATIONS.A HUNDRED THOUSAND

SALUTATIONS.

M E D I T E R R A N E A N G R I L L

Soup&Salad 2.95

5.493.754.494.494.494.497.597.598.59

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

Appetizers14.693.954.504.504.50

(mixed hummus & foul) 4.504.504.504.502.503.504.005.953.502.502.50

Entreesserved with salad, hummus, rice and white or whole wheat pita bread

12.9911.6910.6911.6911.6912.6912.6915.9911.6916.9917.6910.9910.6912.9911.699.69

Sandwiches3.994.99

chicken or lamb 5.49beef or lamb 5.49

5.495.995.994.794.995.49

Desserts1.951.951.951.653.69


SandwichesBBQ Chicken (chopped w/ slaw relish)

..................................................... 6.35

BBQ Pork (chopped w/ slaw relish)

..................................................... 5.45

BBQ Beef (chopped w/ slaw relish)

.................................................... 5.80

Smoked Ham (lettuce, tomato & mayo)

..................................................... 6.35

with cheese ................................ 6.95

Smoked Turkey (lettuce, tomato & mayo)

..................................................... 6.35

with cheese ................................ 6.95

Hamburger ............................. 4.75

(lettuce, tomato, mayo, mustard,

pickles & onion) with cheese ....... 5.99

Double Hamburger ............... 5.99

with cheese ................................. 7.99

Po-Boys your choice of Pork, Chicken,

Beef, Ham or Turkey (lettuce, tomato,

mayo & Ruffl es) .......................... 10.45

with cheese ............................... 11.99

Grilled Cheese ........................ 4.15

extra cheese ................................ 1.25

Special Sandwich Platter ...... 9.45

(BBQ Chicken, Pork, Beef, Ham,

Hamburger, or Turkey Sandwiches.

Choice of two fi xins: garden salad, slaw,

tater salad, home fries, sweet potato

fries, onion rings or baked beans)

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

BBQ Pork (chopped) ............. 12.95

BBQ Beef (chopped) .............. 13.50

Pork Ribs (wet or dry)

1/2 slab ..................................... 16.45

whole slab ................................ 28.55

BBQ Chicken (1/2 cluck) .......... 13.15

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

.................................................. 24.95

BBQ Nachos ........................... 8.99

Extra Fixin’sGarlic Bread ............................. .95

Brunswick Stew w/ homemade cornbread: 1/2 pint - 5.45, pint - 9.10,

1/2 gallon - 29.05, gallon - 54.45

Assorted Potato Chips .......... 1.10

Onion Rings ........................... 3.90

Fries (fresh cut taters) ................. 3.60

Regular or Sweet Potato

Small Garden Salad .............. 4.70

(Come Back, Ranch, or Raspberry

Vinaigrette)

Chef Salad ............................. 12.55

(topped with cheddar and swiss

cheese, boiled egg, smoked chicken or

smoked ham & turkey, with a choice

of Come Back, Ranch or Raspberry

Vinaigrette)

Tater Salad, Cole Slaw, Baked Beans, BBQ Sauce: single - 2.45,

1/2 pint - 3.25, pint - 5.45,

1/2 gallon - 18.50, gallon - 32.95

Homemade PiesLemon or Pecan ..................... 4.80

Hershey Bar ............................ 5.45

Carrot Cake ............................. 5.45

Coconut Cake .......................... 5.45

We also sell Whole Pies!

Party PacksServes 10 Adults .................. 49.85

(2lb. pork or beef or 2 whole

chickens; 2 pints beans, 2 pints slaw

& 6 slices of Texas toast or 10 buns)

1/2 Party Pack ....................... 26.15

Rib Party Pack (serves 4) ....... 57.35

(2 slabs ribs, 1 pint beans, 1 pint slaw, 1

pint potato salad, 4 slices of Texas toast)

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

Ask About Our Catering!

Jackson’s Best BBQJFP’s Best of Jackson

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


Where do you

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No matter where you are 3 of your favorite restaurants

are at your fingertips!

BravoBuzz.com SalAndMookies.com BroadStBakery.com

ANDROID

IPHONE

Full menus, daily

specials, special event news,

discount offers, & more!

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Restaurant: Mon.-Fri., 11a.m.-10p.m. | Sat., 4p.m.-10p.m.Bar Hours : Mon.-Fri., 11a.m.-2a.m. | Sat.,-4p.m.-2a.m.

Happy Hours: Mon.-Sat., 4p.m.-7p.m.

416 George Street Jackson | 601.960.2700www.oletavern.com

(Call 601-960-2705 for Catering and Private Parties)

This historic 1910 building located in downtown Jackson, was once a neighborhood grocery called George Street Grocery.

The famous Pulitzer Prize winning author, Eudora Welty, lived just around the corner until she was age 16. She frequented the store often and wrote a short story about it.The store was converted into a restaurant/bar in 1973. In 2008, under new ownership with some renovations, it was renamed “Ole Tavern On George Street”.

We have captured the essence of the South’s unique culinary flair and good ole fashioned home cooking inspired by the local fares of Jackson and New Orleans.

Cuisine ranges from Fried Green Tomatoes and Pimento Cheese Fritters to Seared Tuna Sandwich, Portabella Burger, and King George Burger to Gumbo, Red Beans & Rice, Fried Catfish and Country Fried Steak.

Our night life includes: Mon. Pub Quiz, Tues.-Open Mic, Wed.-Karaoke,

Thurs.-Ladies Night with D.J.,Fri./Sat.- a variety of live music from national

and local bands and DJs.

National Register of Historic Places


Patio Brunch (Saturday & Sunday 11am-4pm)

810 Lake Harbour Dr., Ridgeland 601-427-5853Like Us on

810 Lake Harbour Dr., Ridgeland Follow us on

Prime Rib Herb Crusted And Slow Roasted Petite 8oz $16 • Shea’s Cut 12oz $24 • Chef’s Cut 16oz $32 With 2 Eggs, Home Fried Potatoes, Fresh Fruit And A Muffin Shea’s Loaded Delta Omelet $12 Ham, Bacon, Sausage, Onions, Bell Peppers, Tomato, CheeseFried Green Benedict $182 Fried Green Tomatoes, Topped With Our Crab Cakes, Poached Eggs And Remoulade

Traditional Eggs Benedict | $14 2 Poached Eggs Over Grilled Ham On English Muffins With Hollandaise SauceSteak & Eggs $18 8 Ounce Ribeye, Grilled Or Blackened With 2 Eggs Any WayShea’s Fried Chicken & Waffl es $16 A Thick Belgium Topped With A Pecan Crusted Chicken Breast And Maple Syrup. Served With Fresh Fruit And A Blueberry Muffin

On The Start Oysters… On The Half Shell1/2 Dozen $7 Or Full Dozen $13 Charbroiled 1/2 Dozen $10 Or Full Dozen $16 Spicy Deep Fried $12

Fried Green Tomatoes $7Jalapeno Mac & Cheese Bites $7 Crab Fritters $10

Mozzarella Caprese $9

Huge Salads & Homemade Soups File Gumbo Cup $4 • Bowl $8 Mt. Olympus $14

Shea’s Chopped Olive Salad $8 Strawberry Walnut $12

SandwichesFried Green Tomato Blt $8 The Ultimate Veggie Burger $9

Mahi Tacos $12 BBQ Chicken Sliders $10

Entrees served with choice of garden or chopped olive, or ceasar salad

Shea’s Ribeye Filet 16 Ounces $36 10 Ounces $39 Pork Ribeye $18 Crab Cakes $20 Top With Crawfish Cream Sauce $5

New Orleans Style Bbq Shrimp $19Jambalaya $18 Seafood Risotto $22

The Blue Plates $10 Served daily until 2pm

Every Day Special Soup & Salad Combo (Does Not In-clude Sides) • Choice Of Side Garden, Side Caesar, Or Side Olive Salad And A Bowl Of File Gumbo Or Chef’s Soup Of The Day. Monday Country Fried Pork Chop – With Gravy Red Beans And Rice - With Grilled Green Onion Smoked Sausage Tuesday Pot Roast • Pecan Crusted Chicken Wednesday Meatloaf • Catfish Reuben - Blackened

Catfish, Sauerkraut, Swiss Cheese, And Remoulade On A Marble Rye Bread Thursday French Onion Salisbury Steak - Garlic Cheese Toast With French • Onion Gravy • Chicken Spaghetti - With Fresh Angel Hair Pasta, Loaded With Chicken Friday Seafood Platter - Fried Catfish And Fried Shrimp • Mahi Tacos - Blackened Mahi, Shredded Cabbage, Mango Salsa Drizzled With A Pineapple Mango Bbq Sauce On Flour Tortillas

CLINTON(601) 924-2423

1001 Hamptead Blvd.

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

JACKSON(601) 969-06061430 Ellis Ave.

RIDGELAND(601) 605-0504398 Hwy 51 N

Order online - www.wingstop.com“1st Place Best Wings 2009-2014” Best of Jackson Awards

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

MIX AND MATCHREGULAR AND BONELESS WINGS6pc (1 flavor, 1 dip) .........7.998pc (2 flavors, 1 dip) ...... 8.9910pc (2 flavors, 1 dip) .... 9.7915pc (2 flavors, 2 dips, 2 drinks) ...................................... 16.99BONELESS STRIP COMBOS3pc (1 flavor, 1 dip) .........7.995pc (1 flavor, 1 dip) ........ 8.9910pc (2 flavors, 2 dips, 2 drinks)

...................................... 17.99Add 5 wings to any order ....................................... 3.79GLIDERS2 Gliders...............................$4.994 Gliders...............................$9.896 Gliders.............................$13.99Glider Combo......................$6.99Add a Glider to any order 2.59

REGULAR/BONELESS WINGS10pc (2 flavors) .............7.2920pc (2 flavors) .......... 14.1935pc (3 flavors) ......... 24.2950pc (4 flavors) ......... 33.4975pc (4 flavors) ..........47.99100pc (4 flavors) ........ 60.99

BONELESS STRIPS4pc (1 flavor) ................ 5.997pc (2 flavors) ............. 8.9916pc (3 flavors)............ 17.9924pc (4 flavors) ......... 24.9932pc (4 flavors) .......... 33.99

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

REGULAR/BONELESS WINGS30pc (3 flavors, 3 dips, large

fries, veggies) .............. 25.9940pc (4 flavors, 4 dips, large

fries, veggies) .............. 33.9950pc (4 flavors, 4 dips, large

fries, large side, veggies)

......................................41.99SPECIALTY DIPSCreamy Ranch, Chunky Bleu

Cheese or Honey Mustard. Great for wings (fries too).

Single Serving......................$0.59Large........................................$3.29HOMEMADE SIDESFRESH CUT SEASONED FRIESRegular.....................................$1.99Large.......................................$3.19CREAMY COLE SLAWRegular.....................................$1.99Large........................................$3.19FRESH POTATO SALADRegular.....................................$1.99Large........................................$3.19BOURBON BAKED BEANSRegular.....................................$1.99Large........................................$3.19HOT AGED CHEDDAR CHEESE SAUCERegular....................................$0.99Medium....................................$1.75Large........................................$3.49CRISP VEGGIE STICKSRegular....................................$0.99FRESH BAKED YEAST ROLLSEach.........................................$0.59Half Dozen.............................$2.99

Dozen.......................................$5.79

BEVERAGESICED TEA/SODA20 oz. $1.99 32 oz. $2.49

BEERDomestic $3 Specialty $4

WING FLAVORSATOMIC, CAJUN, ORIGINAL HOT, MILD, TERIYAKI, HICKORY SMOKED

BBQ, LEMON PEPER, GARLIC PARMESAN, HAWAIIANSauced and Tossed in your favorite flavor!


120 N. Congress St.Jackson, MS 39201

601-345-8735

eatlafinestra.com

We would print our menu here, but it changes

weekly.

Fresh pasta, wines by the carafe and Sinatra on the

stereo...what more could you ask for?


APPETIZERS* indicates raw materialEdamame 4.95Gyoza 5.95Soft Shell Crab 8.95Oyster Tempura 8.95Chicken Tempura 5.95Shrimp Tempura 5.95Vegetable Tempura 4.95*beef Tataki 7.95*tuna Tataki 7.95BbQ Squid 7.95Yellow Tail Neck 6.95Shrimp And Avocado 4.95Baked Salmon & Scallop 7.95Japanese Egg Roll 4.95Cheese Wonton 4.95Sashimi (8pcs.) 11.95LUNCH SPECIAL* indicates raw materialL1. Chicken Teriyaki 8.95L2. Beef Teriyaki 9.50L3.*sushi Lunch Special 9.95L4. *chirashi Lunch Special 10.95L5. Tempura 8.95L6. Chicken Tempura 8.95CREATE YOUR OWN COMBO LUNCH(any two items) 11.95Shrimp/Chicken TempuraChicken/Beef Teriyaki* SushiHIBACHI LUNCHServed with soup, fried rice and veg.Vegetable 6.95Chicken 7.95Steak 9.95Shrimp 9.95Salmon 9.95Scallop 10.95Combination (Choose two) 12.95Chicken, Steak, Shrimp, Scallop, SalmonNagoya Lunch 14.95(Chicken, shrimp and steak)Share Plate 5.95NOODLESYakisoba 8.95Yakiudon 8.95Udon 10.95Tempura Udon 10.95FRIED RICEPlain Fried Rice 2.95Chicken Fried Rice 7.95Steak Fried Rice 8.95Shrimp Fried Rice 8.95Combo Fried Rice 10.95SIDE ORDERSScallops 7.95Shrimp 7.95Filet Mignon 9.95Steak 6.95Chicken 6.95Lobster 13.95Vegetables 3.95Fried Rice 2.95KID’S MENU(For Dine in Only)Fried Chicken Strip 4.50French Fries 3.50KID’S HIBACHI(Dine in Only, for 10 years old and under)Chicken 5.95Shrimp 5.95Steak 5.95

DINNER SPECIAL(All dinner served with miso soup and house salad)* indicates raw materialChicken Teriyaki 14.95Beef Teriyaki 15.95Grill Salmon 15.95Shrimp Tempura 15.95Chicken Tempura 14.95Seafood Tempura 16.95Unagi Donburi 13.95*tekka Donburi 14.95*sushi Combination 18.95*sushi & Sashimi 18.95*sashimi Dinner 22.95*chirashi 19.95CREATE YOURCOMBO DINNER (any two items) 18.95*Sushi, *SashimiShrimp/Chicken TempuraChicken/Beef TeriyakiHIBACHI DINNERServed with soup, salad, fried rice, and vegetableVegetable 9.95Chicken 13.95Steak 17.95Shrimp 17.95Salmon 16.95Scallop 19.95Filet Mignon 19.95Lobster 27.95Filet and Lobster 29.95Seafood lover 28.95Nagoya for Two 39.95Combination (Choose two) 20.95Chicken, Steak, Shrimp, Scallop, SalmonSub Filet 6.95Sub Lobster 6.95Share Plate 6.95SUSHI NIGIRI ORSASHIMI(2 PCS.)Tuna 3.75Fresh Yellow Tail 3.75White Fish 3.50Fresh Salmon 3.50Sweet Shrimp (Raw) 6.50Octopus 3.95White Tuna 3.50Smelt Roe 3.75Salmon Roe 3.75Smoked Salmon 3.75Shrimp 2.95Crabstick 2.95Eel (Unagi) 3.50Squid 3.95Egg Omelet 2.95ROLLSCalifornia Roll 3.95Special Eel Roll 4.95Alaska Roll 4.95Miami Roll 4.95Tuna Roll 4.95Spicy Tuna Roll 4.95Fresh Yellow Tail Roll 4.95Fresh Salmon Roll 4.95Spicy Salmon Roll 4.95Sashimi Roll 6.95Rock & Roll 8.95Soft Shell Crab Roll 8.95Jackson Roll 10.95Rainbow Roll 10.95Ultimate Roll 12.95Oyster Tempura Roll 10.95

Note: Consuming raw animal products such as egg, beef, or fish can be hazardous to your health. *A gratuity may be added to the bill for a group with six or more. You are free to remove any item from any order. But any substitution may cost you extra money.And for some specific items, no special request is available.

6351 I-55 North, Ste. 131 (next to Target) in Jackson6 0 1 • 9 7 7 • 8 8 8 1

JAPANESE SUSHI BAR & HIBACHI GRILL

VOTED BEST SUSHI AND JAPANESE2009-2014

M E N UBLOCK BURGER $7American Cheese, Mayo,

Lettuce, Pickles & Red Onion

BIG BLOCK BURGER $10Block Burger with double the

meat and cheese

BBQ BACON $9Block Burger with Sweet Baby Ray’s

and Bacon

KAMIKAZE $9Jalapenos topped in Cream Cheese

and slapped on a Block Burger

BLUE PIG $9Bacon and Bleu Cheese melted

on a Block Burger

MOZZARELLA STICKS $6Served with Marinara

SOUTHWEST EGGROLLS $8Eggrolls with a Twist

CHICKEN TENDER BASKET $7Regular, Bu! alo or

Sweet Baby Ray’s BBQ

SEASONED FRIES $2.25SWEET POTATO FRIES $3.25

OVER 30 DRAFT, BOTTLE AND CAN BEERS

TO CHOOSE FROM!

HAPPY HOUR 3!7 M!F

642 Tombigbee Street | (601) 944-0203Facebook.com/oneblockeast

LIVE MUSIC • BAD ASS BURGERS


APPETIZERSCrabmeat Stuffed Jalapeños (5) 5.50Fried Crabclaws 9.95Fried Crawfish Tails 8.95Crabcakes (2 large) 7.95Oysters on Half Shell 1/2 doz. 6.95 doz. 10.95Fried Pickles 3.75Onion Rings 4.49SOUPS & SALADSAll salads served on a bed of lettuce with cherry tomatoesBoiled Popcorn Shrimp 8.75Fried Popcorn Shrimp 8.75Fried Crawfish Tails 9.50Crabmeat (Lump) 10.95Fried Chicken Salad 7.95Oyster Salad 10.95Seafood Gumbo Cup 3.95 Bowl 6.25Crawfish Ettoufee Cup 3.95 Bowl 6.25Red Beans & Rice Cup 3.95 Bowl 6.25PO-BOYSServed on Gambinos New Orleans french breadAdd .50 for swiss, american, or provolone cheeseSal’s Supreme (roast beef, ham & cheese) 9.50Roast Beef 8.50Veal Cutlet 7.25Hamburger 6.25Ham 6.25Ham & Cheese 7.25Chicken Strip 6.75Smoked Sausage 6.75Oyster 10.95Shrimp 9.50Catfish 9.25Crawfish Tails 9.25Soft Shell Crab (in season) 10.95Crab Cake 8.75Fried Grouper or Red Fish 9.50Muffuletta Half 7.45 Whole 12.95BOILED SHRIMP10 Large 5.9918 Large 9.2530 Large (with salad bar)

13.50DESSERTSCobbler (with vanilla ice cream add 0.50) 2.25Homemade Bread Pudding 3.50

LUNCH SPECIALSTuesday through Friday OnlyServed 11:00 am - 2:00 pmwith salad bar add 1.00Fish Plate (french fries & hushpuppies) 7.99Pork Chop Plate (rice w/gravy & squash) 7.99Red Beans & Rice (sau-sage & bread) 7.99Chicken Fried Steak 7.99Grilled Red Snapper (new potatoes & squash) 7.99Stuffed Flounder (new potatoes & squash) 7.996 Fried Jumbo Shrimp (new potatoes & squash)

7.99PLATESAll FRIED and served with french fries and salad bar. Baked potato served after 5:00 pm. French bread served on request.Trio (8 shrimp, 4 oysters, 3 catfish) 14.50Combo (10 shrimp, 3 catfish) 12.95Combo (8 oysters, 3 catfish) 14.95Shrimp (10) & Oysters (6)

13.95Stuffed Shrimp (5) 11.95Shrimp (15) 12.95Oysters (12) 14.95Catfish (6) 12.95Stuffed Crab (2) 11.95Soft Shell Crab (1 - in season) 12.95Crawfish Tails 11.95Popcorn Shrimp 11.95Chicken Strips (4) 7.50Seafood Platter 15.95(3 catfish filets, 8 shrimp, 4 oysters, and 2 stuffed shrimp)BEVERAGESSoft Drinks, Tea, & Lemonade 1.75Domestic Beer 3.00Import Beer 4.00EXTRASFrench Fries 1.75Baked Potato 1.75Hushpuppies 1.50Chips 0.95Pasta (only after 5) 2.95Fried/Grilled Squash 2.49Salad Bar 2.95

U.S. Farm Raised Catfish•All Shrimp North American Gulf Shrimp•WE ALSO SELL FRESH GAMBINOS

BREAD FROM NEW ORLEANS

6600 Old Canton Road • 601-957-1188Tues - Thurs 11am - 9pm • Fri - Sat 11am - 10pm

Sun 11am - 8pm • CLOSED MONDAYSTAKEOUT: Call ( 601) 957-1188 OR Fax: (601) 957-2939

BOILED AND LIVE CRAWFISH

Now you can access local

restaurants’ menus any time, day or night, on your

computer, tablet or smartphone!

Plus, get maps, phone numbers, social media feeds and much more!

3139 N STATE ST, JACKSONWWW.PIGANDPINT.COM

S M A L L P L A T E SSausage & Cheese Plate…8.99

Pimento Cheese…5.99Boudin Links…5.99

Pork Belly Corn Dogs…7.99BBQ Nachos…8.99

(Choice of Pu l led Pork or Smoked Chicken)Brisket BBQ Nachos…9.99

S A L A D SBLT Salad…8.99

The P&P Caesar Salad…7.99(Add Smoked Chicken…1.99)

S A N D W I C H E SChoice of 1 s ide :

Col lard Greens / Fries / Smoked Tomato Cole S law Potato Salad / Pasta Salad / Smokehouse Beans

Boudin Burger…10.99Fried Green Tomato BLT…8.99

(Add Pul led Pork or Smoked Chicken…1.99 Add Brisket…2.99)

Smoked Chicken Salad Sandwich…8.99Bacon Melt…10.99

BBQ Sandwich…8.99(Choice of Pu l led Pork or Smoked Chicken)

Brisket BBQ Sandwich….9.99

T A C O SPulled Pork BBQ Tacos…6.99

Smoked Chicken BBQ Tacos…6.99Brisket BBQ Tacos…7.99BBQ Taco Sampler…9.99

(One Pork / One Chicken / One Brisket)

‘ Q U E P L A T E SChoice of 2 sides:

Col lard Greens / Fries / Smoked Tomato Cole S law Potato Salad / Pasta Salad / Smokehouse Beans

Herford Brisket Plate…14.99Smoked Chicken Plate…11.99

Pulled Pork Plate…11.99Baby Back Ribs

F u l l S l a b … 2 4 . 9 9 H a l f - S l a b … 1 4 . 9 9‘Que Sampler Platter…16.99

Pulled Pork / Hereford Brisket / Pulled Chicken

D E S S E R T S“Parker House” White Chocolate &

Cranberry Bread Pudding…3.99Bananas Foster Pudding…3.99


601-594-9390

A 5-Star Twist

on Takeout!

STEVE’S BOX LUNCHESMade from the freshest ingredients and include a sandwich or wrap of your choice, side item, and one of our famous fresh-baked cookies.

Side Item ChoicesMiss Vickie’s Chips, Baked Lay’s Chips, Pretzels, Sugar-Free Fruit Cup, Lemon Dijon Pasta Salad, or Cole Slaw.

Metro Deli Box | $8 per personOven-roasted turkey breast, smoked ham, or chicken salad sandwich on house-baked focaccia, croissant or wheat bread.

Club Box | $9.75 per personOven-roasted turkey breast, smoked ham, bacon & provolone on house-baked focaccia, croissant or wheat bread.

Wrap Box | $9.75 per personChicken Club Wrap, Smoked Brisket, Sausalito Wrap, Area 51, or Mediterranean Wrap on wheat or sun-dried tomato tortilla

QUICHE BOX LUNCHESThinking outside the box? Looking for asandwich alternative? How about a slice of our hand-made quiche with a salad or a cup of one of our famous soups. Vegetarian options always available.

Quiche & Greens Box | $10.75 per personOne slice of quiche; fi eld greens salad with dressing; and a fresh-baked cookie.

Quiche & Soup Box | $10.75 per personOne slice of quiche; 8 oz. cup of soup; and a fresh-baked cookie.

SANDWICH TRAYS

Small Sandwich Tray | $50Eight cut deli sandwiches (turkey breast, ham, chicken salad). Feeds 8 – 12

Large Sandwich Tray | $73Twelve cut deli sandwiches, Feeds 12-18

Custom Catering | Starts at $12 per personHot lunches served buffet style with tea and desert.

125 S. Congress St. | Capital TowersT:601-969-1119 F: 601-969-7058

200 S. Lamar St. | City Centre NorthT: 601-714-5683 F: 601-714-6989

[email protected]

[email protected]

YOU WORKHARD.

DON’T WORKHARDER FOR LUNCH.

LUNCH & DINNER

SPECIALS

the wing station

DINNER 5PM - UNTIL

6PC WINGSW/ FRIES AND DRINK$6

PLUS TAX

LUNCH 11AM - 3PM

10PC WINGSW/ FRIES AND DRINK

$7PLUS TAX

888-769-WING (9464) EXT 1

THEWINGSTATION.NET

Nachos, Burgers,

Salads, Hot Wings,

Pasta and much more

Happy Hour 4-7 everyday

Half off bottle beer

2-for-1 all liquor drinks

Late Night Happy Hour

Sun - Thur 10pm-midnight

2-for-1 everything

except pitchers and

bottles of wine

6270 Old Canton Rd, Jackson601-978-1839

www.timeoutcafe.com


Acouple months after the grand open-ing of 303 Jefferson in Clinton, a man broke in. God told him that Jesus was inside, and he needed someone

to pour Jesus a beer. After knocking over some chairs and a rack of silverware, he poured two glasses of Devil’s Harvest, a Southern Prohibi-tion ale from Hattiesburg. “He didn’t drink either of them, so I guess Jesus had a buddy with him and needed two beers,” Raymond Jackson, co-owner and head chef of 303 Jefferson, says, laughing. Dining at the southern fusion restaurant does tend to be close to a religious experience. An average of 150 people walk through the re-claimed wooden doors during lunch ready for a hot plate: three sides and a main dish, which ranges from fried chicken or catfi sh to chicken

spaghetti. On the restaurant’s busiest day, 257 hungry diners showed up. “It was a plate coming out of the kitchen every 45 seconds,” says Jackson, who prides himself and his staff for quick and accurate food orders. “It’s hectic and nonstop. … By two o’ clock, I’m ready to stop talking and have a glass of tea.” At age 14, Jackson lied to a manager of Pizza Hut, telling him he was about to be 16. The manager let him cook pizzas. Thirty-two years later, Jackson and business partner, Tim Parkman, remodeled Lot 15, an old stable. The two outfi tted the restaurant with ta-bles made from fallen red cedar trees. Under a wooden sign that says “Welcome Friends” is a door repurposed from the elephant house and bird sanctuary at the Jackson Zoo.

The tin ceiling is from barns in Carroll and Grenada counties. The cooking is South-ern with a unique fl air. “We try to take southern food and the cre-ole fl avors that are traditional to the area and just expand outward from that,” Jackson says. Jackson crafts dishes like sweet-and-sour duck with Cantonese-grilled pineapple (a special dish), a ribeye steak sandwich and a pimento cheese BLT. On the sweeter side, he offers blueberry and white chocolate cheesecake and a deep-dish pecan pie fl avored with molasses and Maker’s Mark bourbon. A Grenada native, Jackson hasn’t strayed from his deep-fried ways, though. “It’s what I grew up eating, and we’re in the South,” he says.

TRIP

BU

RN

S

BITES // fusion

Hours:

Lunch Specials:

Menu:

Jesus &a Hot Lunch// by Zack Orsborn

At 303 Jefferson, you’ll fi nd classic

southern dishes

with a twist..


BITES // farm to table

Chef Tom Ramsey’s staff gathered around the service window watch-ing him craft a dish. The ingredients came from my family’s farms in Ed-

wards. From my post as executive chef at the Mississippi Museum of Art, I had brought can-dy-striped beets, cucumbers and black garlic in a bag to Ramsey’s La Finestra kitchen in down-town Jackson. He riffed off the local fare, while the others looked on. For a chef, ingredients like this—straight from the surrounding soil—are indeed like treats in a candy shop. When we get hold of fresh items, we tackle them with a child-like imagination. Ramsey called the vegetables gorgeous, and they were. Before they were washed, dust

and dirt from Edwards still clung to the roots. I had harvested the black garlic from my uncle Donald’s roadside garden. The cucumbers came from my grandmother’s homemade hydroponic system inside a shed adjacent to her chicken coop. The beets, immaculate and striped as if they came from a “Where’s Waldo?” storyboard, I found on the fringe of grandma’s garden beds and snatched them up. My grandmother often says that she doesn’t have recipes to pass down because she doesn’t cook by the book. She makes food by memory and by feel. That same improvisation was on display when Ramsey brought out his finished dish with house-made mozzarella, on-ion blossom petals, a little tomato salad with

garlic parmesan aioli, all inside a roll of man-dolined cucumber. Sherry vinegar, olive oil, and of course, the beets, and slivers of black garlic topped the dish. Eating like this is what my philosophy of farm-to-table is all about. I’ve heard regional chefs talk about sourcing their prestigious in-gredients from farms as far away as northern Virginia. “You’re not pushing for local?” I’ll ask. “I’m pushing for quality,” they’ll say. But, you know, quality is all around us. You’re sitting in quality right now. It’s in your own backyard. And it’s good business, too. It not only helps distribution and the bottom line, but it helps the community. That’s the biggest thing: It empowers farmers and chefs alike when the menu is tied to the restaurant’s locality. You can take the contents of a humble brown paper bag and harvest vegetables that would make any cook envious. Instead of im-porting your beef or your lamb from afar, you can source it from places like Terry. Pickett Farms, whose quality and processes I can vouch for. Every time a chef comes to my kitchen, I give gifts of food. It’s what my grandmother al-ways did. And when I visit my other colleagues in the kitchen world, I do the same. They see me coming, and they can know, Nick’s bringing me some goodies. “This is from my garden to your kitchen,” I’ll say. “Make something from this. Sit down and have lunch with me so we can create this bond over food.” Having access to these food items is one com-ponent of being a locally minded chef, but sharing them is the true goal. I have a deep appreciation for Tom Ramsey and for all the other chefs that I con-sider friends and family. After I finished the salad, an amalgam of Edwards, Miss., veggies and Italian-inspired accoutrements, I stuck around and ordered some chicken parmesan. A healthy culinary community is made up of folks who support each other. Chefs support-ing chefs. Chefs supporting farmers. And kitchen staff who are passionate about putting out dishes with that same passion. “What makes it fun to cook for other chefs?” someone asked Ramsey as he pre-pared the dish. “You know you’re getting judged,” he said, laughing. “So it keeps you on your toes.” It might be true that there’s an added bit of pressure when cooking for a fellow chef’s fine-tuned palate. But the reality, especially here in

Windows to the Homegrown by Nick Wallace with Julian Rankin

Tom Ramsey collaborated with Nick Wallace to bring the farm to the table when he created a dish with ingredients from Wallace’s family farms.

JULIA

N R

AN

KIN


BITES // farm to table

Jackson, is that there is no cutthroat competition. There is no judgment. There’s just the meal; the sharing of our diverse ideas about food with ingredients that bring our dishes to life with authenticity. I’ve got more brown bags and more harvests ahead of me. Maybe next time, I’ll be showing up at your kitchen to share the proteins and produce of my Mississippi home. You can know one thing: I’ll be hungry. Note: Julian Rankin is the director of media and public relations at the Mississippi Museum of Art.

Tom Ramsey (left) and Nick Wallace are two downtown Jackson chefs who love gorgeous, fresh, local vegetables.

JULIA

N R

AN

KIN

Rustic Roasted Beet Salad

Directions

Roasted Beets

Salad


Photos by: Tate K. NationsStyled by: Nicole WyattCoordination: Kathleen MitchellHair & Makeup: Kate McNeely, Trim SalonStyle Assistant: Carmen CristoLocations: In and Around The Hatch in Midtown Jackson

WCwc mcclendon, networker// by Greg Pigott

YOUNG

INFLUENTIALS2014

WC is wearing a plaid shirt ($40) and slacks ($64.99) from Capital Menswear, and his own shoes.

WC McClendon has recently been charged with the monumental task of train-ing every court in the state

of Mississippi on the new electronic fi ling system that will go into effect later this year. For the 27-year-old Jackson native, this fulfi lls a dream that he didn’t realize he even had until recently. “This system will make attorneys’ and judges’ case fi les, as well as public records, easier to access and will cut down a lot of time that is done fi ling these important documents,” he says. “It will make the court systems of Mis-sissippi much more effi cient and will close any holes in the justice system.” After graduating from Terry High School and getting an international business degree from Mississippi State University, McClendon admits that he came back to Jackson “kicking and screaming,” taking an IT and market-ing job with Sta-Home Health. “After a while, the events and culture of the city made me fall in love with it all over again,” he says. “I really wanted to be someone that helps the city and local businesses, schools and government offi cials alike.” McClendon credits his recommit-ment to Jackson to his recent comple-tion of the Leadership Greater Jackson program. “It really opened my eyes,” McClendon added. “There is a lot to be done right here in the capital city, and I’m glad to be a part of it.” As a business analyst for the Mis-sissippi Supreme Court, McClendon’s job is important, but not what makes him infl uential. “Networking is the key,” he says. “Really just having peo-ple use their talents in general makes Jackson a better place to be.” McClendon is an accomplished saxophonist who plays in the Mis-sissippi Symphonic Winds, the Mis-sissippi Community Orchestra and the First Baptist Church of Jackson Sanctuary Orchestra. He is active on the National Board of the Mississippi State University alumni association as well as the alumni association of Leadership Jackson, serving as its director of communications.

YOUN

GINFLUENTIALS

2014


If you love beer, Brian Drennan is one of your favorite Jacksoni-ans—you just may not know him by name. Drennan’s family start-

ed Capital City Beverages, which now brings many of the city’s favorite craft beers to Jackson, along with brands such as Miller, Coors and Heineken. Drennan, 39, grew up around the beer business. His great-grandfa-ther and uncle started a beer distribu-torship on the coast in 1934—they held one of the fi rst beer licenses in the state—before moving up to Jack-son and starting Capital City in 1941. Drennan went to Ole Miss for his undergraduate and law degrees, and worked as a lawyer for seven years before joining Cap City. Indirectly, Drennan also works as sort of a Jackson ambassador. “I love when national or large regional breweries come to Mississippi to ex-

pand here. They’re usually surprised at the restaurants and the food culture here,” he says. “We have suppliers who love to come back to Jackson be-cause the people are so hospitable.” Drennan has been married to his wife, Natalie, for 16 years, and the couple has three kids, so he stays plenty busy, but he still makes time to make Jackson stronger. He is on the board of the Jackson Zoo and fi nds ways to give back through Cap City. “One thing I enjoy a lot is that, in our business and most businesses in this area, when there is a need, ev-erybody steps up and nobody says no,” he says. “Just recently, several lo-cal restaurants and Cathead decided to put together a benefi t for tornado relief. I think they got it together in about two days, and 20 to 25 busi-nesses supported it. And you see that every day throughout the year.”

Brianbrian drennan, brewmaster// by Kathleen Mitchell

Brian is wearing a plaid button-down ($89.95), white pants ($165) and navy belt ($80) from Kinkade’s, and his own shoes.

While growing up, Cath-erine Lee and her family would help out at homeless shelters

and participate in political advocacy for housing issues. Now 31, she uses the principles of helping others that were instilled in her then as Midtown Partners’ director of housing and community development. Her path to that position, how-ever, was not a clear one. The Jack-son-raised Birmingham native at-tended the University of Tampa and pursued a communications degree. When graduation came in 2004, Lee took a job at Habitat for Humanity. After spending two years in Col-orado, Lee returned to Mississippi in 2009 and decided to attend Jackson State University, graduating in 2011 with a master’s degree in urban and regional planning. After serv-ing as a special projects offi cer for former Mayor Harvey Johnson Jr.,

Lee applied for a job with Midtown Partners, where she has since seen progress on a variety of projects. She has helped with the West Millsaps Development, a low-income housing tax-credit project that will in-clude 31 housing units, a public skate park, and Midtown House Blend, an effort that pairs local artists with volunteer organizations to beautify vacant houses in the area. Lee’s job includes helping midtown residents with any hous-ing needs, concerns or questions each day. She strives to be as avail-able as possible to those who seek her help, and it’s those seemingly smaller interactions that may be most important to Lee. “All those different movements in midtown are really exciting to be a part of,” she says. “Knowing that those things are going on with us and how engaged our residents are is why I think midtown is so special.”

Catherinecatherine lee, organizer// by Briana Robinson

Catherine is wearing a mesh overlay dress ($400), black gladiator sandals ($158) and a blush lace halter bra ($38) with bangles ($28), a leather medallion bracelet ($28), all from Free People.


YOUNG INFLUENTIALS 2014, FROM PAGE 63

While Jake McGraw was studying for his master’s degree in economics and social history at the University of Oxford in England last year, he found that he was having trouble staying connected and engaged with the major political

issues being addressed back in Mississippi, his home state. McGraw, 26, took it upon himself to answer that problem by creat-ing Rethink Mississippi, an online forum in which anyone may submit their insight, analysis or debate of the state’s most critical issues, in-cluding education, health, economic advancement and social justice. “I had noticed this disconnect in the state amongst our political leaders and the issues they discussed … and how the folks that I knew from school and many other bright, passionate young Mississippians thought about the key issues in the state,” he says. “I thought that the state needed some sort of outlet for the ideas and the thoughts of that young generation.” McGraw left Oxford in February 2013 to come back to Missis-sippi and team up with Susan Glisson, the executive director of the William Winter Institute for Racial Reconciliation, based at Ole Miss, who wanted to expand the institute’s political role.

With Glisson’s help, McGraw launched the site in August. The website currently is a platform for young Mississippians to en-gage in critical and substantive conversation about the state. McGraw hopes the website will also become a catalyst for political engagement among the rising generation. He would also like to expand Rethink Mississippi’s partnerships, content and data capabilities. McGraw says that Rethink will keep combatting the state’s blind-eye mentality by engaging in honest and intelligent conversation, which is at the forefront of Rethink’s major aim. He wants Rethink to continue tackling hard-hitting issues, such as LGBT discrimination, education reform, gender inequality and how racial disparity continues to color daily life in Mississippi. “I just think that (with) anything that we find personally embar-rassing about the state, … our reaction has been that we just try to change the subject and don’t talk about those things in the old polite southern fashion. …That mentality still pervades,” McGraw says. “You can admit Mississippi’s faults while still loving the state. In fact, the greatest display of love for the state is to try to confront our deepest challenges.”

Jakejake mcgraw, thinker// by Haley Ferretti

Jake is wearing a collared shirt ($44.95) and linen pants ($175) from Kinkade’s, a light blue belt ($85) from The Rogue, and his own shoes.

xx Work. Live. Play. Prosper.

It’s hard to imagine that Jamie Ainsworth used to be shy. The tall, impossibly willowy brunette walks runways with a rare intensity and can turn on the magic the instant a cam-

era turns to her. But the 27-year-old model and business-woman says she was very shy growing up. But modeling, which she started doing at age 13, helped her gain self-confidence. “Once I started going through model-ing, I was doing all this myself,” Ainsworth says. “My mom was there a lot, but as far as going into castings, you’ve got to do all that yourself. Pushing myself to go in there and actually speak to someone or shake someone’s hand—it all eventually built my confidence until I could talk to anyone.” Ainsworth, a Magee native, has traveled all over the U.S. and walked in innumerable fash-ion shows, but says she’s not interested in making a home anywhere besides Mississippi—so she’s bringing the worlds of high fashion and modeling to Jackson. In Feb-ruary 2013, Ainsworth founded JEA Model Management in

Jackson. Then, in November, she opened Mulberry Dreams, a retail store in Fondren, where she is the buyer and stylist.

Through JEA, Ainsworth has helped models get spreads and even covers of local magazines (including BOOM Jackson)

and walk in Memphis and New Orleans Fashion Weeks. Last fall, she took a couple of girls to New York City, where one of her mod-els walked in Nolcha Fashion Week. “I remember sitting there watching my girl walk, and I looked across and there was Christy Turlington!” Ainsworth says. “Just being able to jump into that world with us being based in Mississippi … that’s huge.”

Working with her models, most of whom are teens, gives Ainsworth a chance to give others the confidence that made such a difference in her life. “To me, the biggest reward with working with my models, the guys and girls, is just seeing them be happy and build their confi-dence,” Ainsworth says.

“I have one that is just like me in that she is real shy, and I’m trying to break her down and break her out of it. Because, besides the shy-ness, she is not like me—she has complete potential to go to New York. If I sent her right now, they would want her. But she’s not ready. So I’m working with her to break down that kind of thing to get her ready, and it’s kind of beautiful.”

Jamiejamie ainsworth, model// by Kathleen Mitchell

Jamie is wearing a dress ($176) and black heels ($135) with a Lo Lady Fashion necklace ($52), a Spell ring ($155), Verameat cuff bracelets ($156-$178), Verameat claw ring ($100) and Sunahara midi rings ($18-$25), all from Mulberry Dreams.



One night, while working as a congressional staffer, Nic Lott stopped for dinner at a popular restaurant for power players on Capitol Hill, where a memora-bly raucous crowd was seated toward the rear.

That noisy gathering, Lott discovered later, was the regular dinner meeting of women serving in the U.S. Senate, which at the time included Kay Bailey Hutchinson, a Texas Republican, and Hillary Clinton, a Democrat from New York. “You can disagree with people and still be friends,” says Lott, a Republican. On Twitter, Lott, 35, weighs in on everything from the 2013 terrorist attacks in Benghazi, Libya, to Jackson city poli-tics, which sometimes leads to passionate debates with ideo-logical opponents. “You have to have thick skin if you’re going to be a black Republican,” he says. Offline, however, Lott is affable and, often, apolitical. Lott, who grew up in Taylorsville, said his grandmother raised him to respect everyone’s opinions. Inspired by Bill Cosby’s Cliff Huxtable, Lott wanted to be a pediatrician but, after winning a high-school essay contest and trip to Washington, D.C., Lott turned to public service. Lott credits endorsements from a broad co-alition including progressive-leaning student organizations with helping him become the first black president of the Ole Miss Associated Student Body, the univer-sity’s student government organi-zation, in 2000. After working for former Senate Majority Leader Trent Lott—no relation, Nic stresses frequent-ly—and U.S. Rep. J.C. Watts of Oklahoma, Lott returned to Mis-sissippi in 2003 to serve as the youth-outreach director for Haley Barbour’s first gubernatorial cam-paign. After Barbour won the election, Lott be-came a spokesman for the Missis-sippi Department of Corrections and, later, worked for the Department of Public Safety. Currently, Lott works for the Mississippi Development Authority as a labor, housing and disability compliance officer for federal disaster programs. A Belhaven resident and father of a 6-year-old, Nicholas, Lott attends Anderson United Methodist Church and is active in Lead-ership Jackson and other local organizations.

Nicnic lott, politico// by R.L. Nave

Nic is wearing a paisley button-down ($89.95) and slacks ($175) from Kinkade’s, and his own shoes.


K elli Nichols didn’t expect to work in education. “I never saw myself being a teacher,” she says. “I ran from it, actually.” But when Nichols’ husband died when their daughter Kar-ley was young, Nichols found herself working long hours in

sales and looked to teaching and coaching to give her a better sched-ule. So she decided to go back to college, at Belhaven University. “I was thinking, ‘You know, I really enjoy sports and love coaching her. So I think I’ll try this teacher thing,’” she says. “I did and, ironically, have fallen in love with actual instruction. I still love being a coach but have really enjoyed the classroom environment and developing a rela-tionship with my students, mentoring them.” Clearly, the love is mutual—Nichols received one of the 2013 Met-ro Teacher of the Year awards for her work at Forest Hill High School. And her teaching goes beyond the classroom and the field. Nichols is also a leader in her role as first lieutenant in the Mis-sissippi Army National Guard. She decided to join the military after a student deployed to Iraq called her on Christmas Eve. “Any time you get a call from Afghanistan or Iraq, you answer it,”

she says. “So I answered it, and we had a conversation. “He was really miffed about the lack of leadership he felt existed in his unit, and made a statement that I would be a good officer, that they needed more people who understood younger soldiers’ needs. I took him at his word and joined and enlisted and then received my commis-sion a couple years ago.” As a lesbian, Nichols knows she’s in a position to open others’ minds through her example. She says she’s very aware of what it’s like for her daughter to have a lesbian mother, but is lucky to be sur-rounded by acceptance. From her late husband’s family to her JPS students and coworkers, her daughter’s Brandon High School softball team and National Guard families, Nichols is “fortunate to be surrounded by outstanding people,” she says. In her spare time, Nichols is passionate about the music scene in Jackson and enjoys working on cars. But Karley, who plays fast-pitch softball, is always her priority. “It’s mostly helping my athletes become better athletes and watch-ing my kid play ball,” Nichols says.

Kellikelli nichols, mentor// by Kathleen Mitchell

Kelli is wearing Element shorts ($39), a Vans button-down ($44) and Nike tennis shoes ($80) with a Taki watch ($89), all from Swell-O-Phonic.

xx July - August 2014 // The City’s Business and Lifestyle Magazine boomjackson.com


Ninanina washington, healer// by Carmen Cristo

Dr. Nina Washington, pediatric rheumatologist at the University of Mississippi Medical Center, had once planned to be a lawyer like Claire Huxtable. But, “medicine happened to me,” she says.

After attending a health sciences camp at Mississippi State University in high school, she was hooked. Washington studied at Xavier University in New Orleans and returned to her native Jackson for medical school, where both her and her mother’s experiences with lupus led her to rheumatol-ogy. She chose to work with children because of their resil-ience and her own diagnosis as a 10-year-old. “I thought it was something I could make a difference in, because I understood what they were going through,” Washington said. She now treats children in the same hospi-tal where she was treated. After two years at UMMC, Washington spent a year at Johns Hopkins University getting her master’s in public health. She returned to UMMC and completed her medical training before moving to Chicago for her residency. Washington had to decided to study at UMMC due to a Barksdale scholarship. She says it is what keeps her com-ing back to Jackson even now, after completing her medical training and living in large cities across the country. “I’m back now because, 10 years ago, when I was in medical school, they saw something in me,” Washington says. “They planted a seed, and everything I learned, I brought home.” She brought back a passion for culinary arts and a thriv-ing social scene. She was pleasantly surprised when she re-turned to Jackson to find many new restaurants and places to meet people, but she wants more. A medical professional by day and social butterfly by night, Washington singlehanded-ly created the Metro Jackson Happy Hour and Dinner Club, which has had as many as 43 participants in one night. She wanted to give foodies like herself an outlet to slow down, unplug and have genuine conversation over delicious plates of food. Washington specifically wants to connect sin-gle professionals, who can often feel like “outsiders” in south-ern culture. “There are things to do, but you have to get out and do them,” she says. “I’m willing to make that effort.”

Nina is wearing a blush crop top ($18), white maxi skirt ($131), sequin bra ($80) and paisley scarf ($53) and platform wedges ($75), all from Shoe Bar at Pieces.

WHERE2SHOP:4450 (4450 Interstate 55 N., 601.366.3687)Arco Avenue (1107 Highland Colony Parkway, Ridgeland, 601.790.9662)Capital Menswear (3040 U.S. Highway 80, 601.932.2323)Free People (1000 Highland Colony Parkway, Suite 5018, Ridgeland, 601.605.0406)Kinkade’s Fine Clothing (120 W. Jackson St., Suite 2B, Ridgeland, 601.898.0513)Mulberry Dreams (3026 N, State St., 601.559.7074)The Rogue (4450 Interstate 55 Frontage Road, 601.362.6383)Shoe Bar at Pieces (135 Market Street, Flowood, 601.992.9057)Swell-O-Phonic (2906 N. State St., 601.981.3547)

A special BOOM Jackson thanks to Midtown Partners and JEA Model Management.

Just 20 yards from the glass case that holds the world’s first electric wheelchair is Somair Riaz’s lab of-

fice at the University of Missis-sippi Medical Center. Riaz, 29, is a medical doctor, neuroscience PhD candidate, SPINES fellow and DIY biotechnologist with a master’s de-gree in biomedical sciences. Riaz is part of the Maker Movement, creating pop-up shops for innovation all over the world, and is working to bring the next one to Jackson. Makerspaces are communal co-ops, providing tools and resources that are too expen-sive for one person to buy. Riaz wants to see Jackson become the Palo Alto of neurotechnology, and he is invested in seeing the ideas of Mississippians come to life. He has seen positive changes in Mississippi since his arrival

from Pakistan in 2009. “Jackson has a lot of potential in terms of manpower, but what it lacks is guidance,” Riaz says. “Mississippi has a chance to take a leap.” He says he benefits from an outsider’s perspective, allowing him to see progress natives may not. He likes that UMMC nur-tures a pro-diversity academic so-ciety. “Contrary to what one might think, the older generation is try-ing to make changes,” he says. Riaz calls Mississippi “fer-tile,” a place that has produced technology NASA still uses. He has participated with Scientific Re-seach (SR1), a nonprofit that uses science and technology to improve quality of life. Resilience, he adds, is a prod-uct of diversity. “And that’s why Mississippi will always produce the brightest stars,” he says.

Somairsomair riaz, innovator// by Carmen Cristo

Somair is wearing a light gray suit ($395), a white button-down ($135), yellow tie ($95) and light blue belt ($85), all from The Rogue.

Attorney Cystal Welch has advocated for social jus-tice from Boston, Mass., to Guatemala City, not to

mention right here in her home-town of Jackson. Welch is a Jim Hill High School graduate of the International Bacca-laureate Program, and she attended Bowdoin College in Brunswick, Maine, on a full academic scholar-ship as a Chamberlain Leadership Scholar. After Bowdoin, Welch moved to Guatemala to work in a Zone 3 garbage-dump community where the stench is unbearable. Fluent in Spanish, Welch worked with Guatemalan families scavenging the tons of trash for food, clothing and scrap metal they can sell to make a living. Due to the fact that these children cannot attend school because the families need them to work during the day, Welch implemented a reading pro-

gram and managed the local library. In addition, she taught math, read-ing and reggaeton dance classes. Welch said this experience changed her life, so she decided to return to United States to attend Mississippi College School of Law where she works as adjunct profes-sor of law, and she is an attorney for the school’s Adoption Legal Clinic. She says her work is inspired by Proverbs 31:8-9: “Speak up for those who cannot speak for them-selves, for the rights of all who are destitute. Speak up and judge fairly; defend the rights of the poor and needy.” Welch always knew that she wanted to teach and inspire the next generation to become politi-cally active and socially aware. “I did not know that I would be teaching law students, but it panned out that way,” she says. “Now I get to teach and practice; it is the best of both worlds for me.”

Crystalcrystal welch, advocate// by Turry Flucker

Crystal is wearing a mint top ($250), gray shorts ($225), white blazer ($320) and quartz necklace ($105) from 4450; and white wedges ($118) from Arco Avenue.

It might still be summer, but it’s never too late to begin thinking about going back to school. Many freshly graduated students will be off to college soon. Kids and teen-

agers will head back to the classroom soon. Even if you’re not going to school, chances are, you might have a job that requires hav-ing some form of a bag to keep your laptop, notebooks, or whatever in. Whatever your reason for a new way to carry your things, here are a few bags or backpacks that could be good for school or work.

Baby Got Bag// by Carmen Cristo


SHOP // totes

Parson gray messenger bag$90, Bridgette’s Monograms and Gifts (2725 N. State St., 601-362-9947)

Handmade tote$35, Fair Trade Green(2807 Old Canton Road, 601-366-1602)

Nolita briefcase$12, Orange Peel (422 E. Mitchell Ave., 601-364-9977)

Poler Outdoor Stuff backpack$80, Swell-O-Phonic/Soma Wilai (2906 N. State St., 601-981-3547)

Rev

ersible!

Chooze reversible backpack$41.95, Ulmer’s Stride Rite (4500 Interstate 55 N., Suite 153, 601-981-4276)

Herschel Supply Co. backpack$89, Swell-O-Phonic/Soma Wilai (2906 N. State St., 601-981-3547)

Hadaki Paisley Backpack$60, Bridgette’s Monograms and Gifts (2725 N. State St., 601-362-9947)

Vera Wang tote$15, Orange Peel(422 E. Mitchell Ave., 601-364-9977)

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Ten years ago, Donna Ladd, editor-in-chief of the Jackson Free Press and BOOM Jackson magazine, decided to do something about the scourge of

domestic violence. Her solution was to invite the community to a fun evening of music, food and art to raise awareness, and give funds raised to a local women’s shelter. With a telephone book as her resource, Ladd chose the Center for Violence Prevention in Pearl as the beneficiary of the event. She hosted the first JFP Chick Ball in July 2004. By the next year, the center’s executive di-rector, Sandy Middle-ton, started working directly with Ladd to host the event, which has now become a signature event for the center. In addition to raising awareness and cash, the event allows artists to dis-play their talents and for women musicians to raise their voices. Local restaurants and busi-nesses donate food and merchandise. The first year, the event raised $5,000. As community response increased, so has the tally. The last several years, Chick Ball raised more than $15,000 annually, and every penny beyond minimal expenses goes directly to the CVP. “It’s given us such a wonderful vehicle to raise awareness in the community,” Middleton says. “It’s helped to not only educate the com-munity; (it assists) us in passing good legislation. We’ve talked about so many issues.” In 2008, the funds went toward buying a “freedom van” to provide transportation for do-mestic-violence victims, for example. In 2009, the money seeded the state’s first Batterers’ Inter-

vention program. In 2012, the dollars helped set up a rape crisis unit. In 2013, it raised money to fight sex trafficking. This year marks the event’s 10th year, and the money will support every pro-gram the center offers. Domestic abuse and human trafficking cross all social, economic, racial and cultural boundaries, but Middleton encounters people who don’t believe it affects their community.

“If anything, we’re seeing more cases re-ported, but that’s a good thing,” Middleton says. “If the national average is true here—and you have to assume that it would be—a large num-ber of our population is suffering from domestic violence, sexual assault and human trafficking, which we now call interpersonal violence.” Nationally, an estimated one in four Ameri-can women experience domestic violence dur-ing their lifetimes. Fewer than 25 percent of the victims ever report the crime to police. The CVP (which serves Claiborne, Copiah, Hinds, Issaquena, Madison, Rankin, Sharkey, Simpson, Warren and Yazoo counties) works with police and courts to provide training, and with the at-torney general’s office to help craft legislation to

protect victims and add teeth to abuse laws. “We’re creating a culture of deterrence when it comes to these crimes,” she says. “We’ve been able to form these great partnerships with law enforcement and the courts. We’re really providing a coordinated community response to these crimes of interpersonal violence, and that encourages victims to come forward. “When they feel like they can trust the

system, that’s when they’ll come forward. … It’s encouraging to me that we’re having more victims to re-port because, for the first time in a long time, they feel like somebody cares, and that they’re going to get a fair shake.” The annual JFP Chick issue also fea-tures area women who make life better for Mississippians. “Chicks We Love” come from all walks of life. They include legislators and lob-byists, media figures, leaders of non-profit

and for-profit organizations, social workers, law-yers and teachers. This year, for its 10th anniver-sary, the Chick Ball is bringing back many for-mer “Chicks We Love” to help celebrate, as well as honor artists who have donated multiple years and present the Angel Award to people who help prevent domestic abuse, protect families and em-power victims to build stronger lives. The 10th Annual Chick Ball, “Prevent, Pro-tect, Empower,” is July 19 from 6 to 11 p.m. at the Arts Center of Mississippi (201 E. Pascagoula St.). For details about the JFP Chick Ball, including how to donate or provide items for the silent auction, vis-it jfpchickball.com or facebook.com/JFPChickBall. For information on the Center for Violence Preven-tion, visit mscvp.org.

Sandy Middleton, executive director of the Center for Violence Prevention, has embraced the JFP Chick Ball, an annual fundraising event for the center.

Ten Years Standing Against Violence // by Ronni Mott

RAC

HEL B

USH


Do-Gooders

Something triggered in April Fitzpatrick’s heart after seeing the devasta-tion Hurricane Katrina

left on the Gulf Coast when it ripped through in 2005. She saw the after-math on her TV screen, which con-trasted with the carefree environ-ment at Jim Hill High School. “The hurricane victims didn’t have as much support from the government as they needed. There

wasn’t any push for these poor people to have housing and there were many discrepancies. They fixed the historical sites before they aided some of the low-income neighborhoods. This reminded me of slavery all over again and black people trying to fend for what they have,” Fitzpatrick says. This unnerving reality gave Fitzpatrick, then a sophomore, a new spark, and she created a model levee as a project in Jim Hill’s International Baccalaureate program. It was the beginning of her experimentation with art to express concerns in the African American community. In 2012, when she was 22, she ventured to Memphis to pursue her art. Without a gallery, a stand or even an easel, Fitzpatrick sold her first painting for $60. When she came back to Jackson, she auctioned off more paintings at Metrocenter Mall dur-ing a sickle-cell charity fundraiser. Fitzpatrick says she was around professional painters and felt in-timidated, but she sold the most paintings that night. “I truly feel God implants cer-tain talents … just to attract people so you can tell your story,” she says.

“If you don’t have people’s at-tention, no one wants to hear what you’re saying. I feel that’s why people gravitated to me. They saw something different. They said the pieces reminded them of things. That was my goal.” Fitzpatrick, now 24, wants to bring art therapy into Jackson Pub-lic Schools. Art gives children a way to cope with life, find their identity, restore their pride and gain knowl-

edge about their heritage. Fitzpat-rick says African American children aren’t as aware of their culture and don’t have the pride and confidence that others embrace. “Many people in other races can date back to their origin. A lot of African Americans can’t date any-thing back because we don’t know anything,” she says. “You hold the key to your own prison. You can un-lock your knowledge.” She also wants to raise self-es-teem in the African American com-munity and foster a sense of pride. “When you step into a room, and you know who you are, people can sense that, and you get immediate respect,” she says. “It’s just some-thing about knowing who you are.” Fitzpatrick is creating an art-therapy curriculum. Through it, she plans to show that art plays a role in each subject, such as the shapes used in math, the science of how trees change colors and the flow of poetry in language arts. “Those are tools that pull out what God placed in you. Life is art,” Fitzpatrick says. To see more of Fitzpatrick’s work, find her on Instagram at @hopefulkreations.

Art in Hard Places

// by Brittany Sanford


ARTS // therapyTR

IP B

UR

NS

The devastation in New Orleans from Hurricane Katrina gave April Fitzpatrick a new purpose in life—to use art to express the challenges African American communities face.


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Castro Coleman, 37, takes his role in the Mississippi blues scene seri-ously. After years of playing guitar in churches, he rechristened himself

as Mr. Sipp, “The Mississippi Blues Child,” and began his journey in the blues. This year, he received the ultimate affi rmation of his musical career choice when he took fi rst place at the In-ternational Blues Challenge. While it makes perfect sense for a blues musician from Mississippi to win these events, Coleman’s musical pedigree wasn’t exactly steeped in the tradition of the fertile Delta, where so many blues giants hail from. Coleman was born in McComb, closer to New Orleans and jazz, and his upbringing was in gospel music instead of juke joints. “I knew I wanted to play guitar,” he says. “When I was 6, I begged for a guitar because I just knew I could play it. My parents got me a (guitar). I was little, and that was a big guitar, but I worked at it. When my mom fi gured out I could

play, she had me down at the church playing that guitar.” Two years ago, Coleman wanted a change

of scenery and chose to pursue a career in blues music. “I’d always loved blues music,” he says. “Of course, growing up in Mississippi, you can’t get away from its infl uence. Even while playing gospel music, my playing had a bluesy feel.” Coleman stepped out of the church’s shad-ow and started singing the blues. His fi rst release, 2013’s “It’s My Guitar,” garnered favorable reviews. “Sooner or later, you blues fans are going to be hearing about Mr. Sipp,” blues critic Peter Lauro wrote. Cole-man is hard at work on his follow-up. He real-izes the importance of the blues to Mississippi as well as his part in carrying on the music’s tradition. “There are so many greats that have come before me,” Coleman says. “I just want to do my part in bringing this music to as many people as I can and making audiences happy wherever I play.”

For more information about Mr. Sipp aka The Mississippi Blues Child and to hear his music, visit mrsippthemississippiblueschild.com.

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MELODIES // tradition worldwide

From Gospel to The Blues // by Tommy Burton

Castro Coleman, also known as Mr. Sipp, placed fi rst in the International Blues

Challenge this past January.

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From the thunderous clumping of the horses’ hooves during the Neshoba County Fair races to the victorious thud of a towa ball falling into the

leather thong of a handcrafted kabocca stick at a Choctaw Indian Fair stickball game, tradi-tion and excitement blossom in the Mississippi towns of Philadelphia and Choctaw in July. Celebrating its 65th year, the Choctaw In-dian Fair displays the traditions of the Missis-sippi Band of Choctaw Indians in Choctaw, west of Philadelphia. This year’s festival is July 9-12. The fair features world-series stickball—called the “granddaddy of all sports”—Choctaw social dancing, the 60th Choctaw Princess Pag-eant, and tribal artisan work including beadwork and basketry. Chris Young, David Crowder and the Eli Young Band will take the stage, and Jimmy Riffle from Animal Planet’s show “Gator Boys” will perform his “Scales, Tails & Teeth” alligator show. The Mississippi Band of Choctaw Indians, comprised of descendants of the Choctaws who refused to move to Oklahoma in the 1800s dur-ing the tribe’s forced removal along the “Trail of Tears,” owns the Pearl River Resort (13541 Mis-sissippi 16, 601.663.0656), which offers fine din-ing and Vegas-style gaming, as well as the Danc-ing Rabbit Golf Course with two par-72 courses. Visitors can learn more about the tribe at the Chahta Immi Cultural Center (101-A Choc-taw Town Center) and the Choctaw Museum (101 Industrial Road, 601.650.1685). Five miles separates Choctaw from Phila-delphia’s other well-known fair. The Neshoba

County Fair, known as “Mississippi’s Giant House Party,” will liven up the area from July 25 to Aug. 1 for its 125th anniversary. The site has some 600 colorful cabins and 575 RV parking spots with quirky names such as Happy Hollow, Founder’s Square and Bourbon Street.

The 100-year-old dirt track hosts the har-ness races, similar to chariot races, and quarter horse races. Musical acts such as Parmalee, Brett Elderege, the Nitty Gritty Dirt Band and Easton Corbin will play throughout the week. Outside the temporary city limits of the Neshoba County Fair, Philadelphia mixes the past and present. Williams Brothers Inc. (10360 County Round 375, 601.656.2651) sells feed, seed, trendy clothing lines including Ralph Lau-ren and TOMS shoes, and around 1,000 pounds of sliced slab-bacon a day. Jerome Tank Season 2 Season (1115 E. Main St., 601.656.7104) is an old-timey variety store that specializes in arts and crafts supplies. The Neshoba County Historical Museum (303 Water Ave., 601.656.1685) displays the city’s industrial history and that of the Neshoba County Fair. Visitors can learn about the coun-ty’s difficult civil-rights history on the Neshoba County African-American Heritage driving tour (601.656.1000). The Neshoba County Jail, former radio jock Charles Evers and the three civil-rights workers who were murdered during “Freedom Summer” in the county are highlight-ed on the tour. Peggy’s (512 Bay St. E., 601.656.3478) is another link to the past. More than 60 years ago, Ms. Peggy began to welcome visitors into her home where she served home-style buffet lunches. Her recipes live on, and customers still pay on the honor system. Ye Old Drug Store Deli & Restaurant (509 W. Main St., 601.656.7719)of-fers drugstore favorites including milkshakes. For more information about the fairs, visit choctawindianfair.com and neshobacountyfair.org.

KAYE R

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COOL TOO // fair cities

An Ishtaboli PrimerAmericans have their baseball and softball. The English have their cricket matches. Hogwarts students have their quidditch. The Choctaws? They have ishtaboli, or “stickball.” During the Choctaw Indian Fair, the championship game is played at the Choctaw Central High School football stadium.

TerminologyKabocca: the handcrafted stick used to get the ball down the fieldTowa: woven leather ball

How it worksThe game is played in four 15-minute quartersPlayers score points by hitting the ball against the opposing team’s goalpost, often placed in the middle of the football goalpost.Players must advance the towa using only the kabocca.

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Tale of Two Fairs// by Mary Kate McGowan

A family makes its way down Sunset Strip during the Neshoba County Fair last year.


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Events // gallivant

JULY

JACKSON AREA EVENTS UPDATED DAILY AT JFPEVENTS.COM.

POST YOUR OWN EVENTS OR SEND INFO TO [email protected]

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Farm to Fork Project 4-6 p.m., at Jackson Medical Mall (350 W. Woodrow Wilson Ave.). Purchase produce from the Alcorn State University Ex-tension Program’s Demonstra-

tion Farm of Mound Bayou. $5 per bag; call 601-718-6578.

Ice Cream Safari 10 a.m.-2 p.m., at Jackson Zoo (2918 W. Capitol St.). Sample more than a dozen ice-cream fl avors scooped by local television, radio and print media celebrities (including Team JFP!), and vote for your favorite fl avor as well as favorite celebrity scooper. $12.25, $9.25 ages 2-12, $3 mem-bers; call 601-352-2580; jacksonzoo.org.

19th — 10th Annual JFP Chick Ball 8 p.m., at Arts Center of Mississippi

(201 E. Pascagoula St.). Includes food, door prizes, a silent auction, the Diva of Bling outfi t contest, poetry and live

music. Benefi ts the Center for Violence Prevention. For ages 18 and up. Seek-ing sponsors, auction donations and

volunteers now. $5 cover; call 601-362-6121, ext. 23; jfpchickball.com.

Independence Day Celebration 7 p.m., at Trustmark Park (1 Braves Way, Pearl). The celebration and fi reworks show takes place after the Mississippi Braves game against the Mobile Bay Bears. $8-$15; call 601-932-8788 or 800-745-3000; milb.com.

An Evening with the Gaither Vocal Band 6 p.m., at First Baptist Church of Jackson (431 N. State St.). Bill Gaither, Wes Hamp-ton, David Phelps, Adam Crabb and Todd Suttles make up the southern gospel group. $35, $30 seniors, children ages 2-12; call 855-484-1991; premierproductions.com.

Fitness Fest 10 a.m.-4 p.m., at Mississippi Trade Mart (1200 Mississippi St.). Children’s Healthcare of Mississippi is

the host. Includes games, dancing, a bounce house, play zones, healthy cooking demon-strations, gifts and more. $2 ($10 maximum per family); call 354-7051; parents-kids.com.

Lil’ Boosie 8 p.m., at Missis-sippi Coliseum (1207 Missis-sippi St.). The rapper from Baton Rouge, La., performs on his TD2CH Tour. $26-$56; call 800-745-3000.

Tougaloo Art Colony 4 p.m., at Tougaloo College (500 W. County Line Road). The theme is “Broken

But Mended: The Healing Powers of Art.” The art retreat for adults in-

cludes workshops and forums. Runs through July 19. Registration required.

Details pending. Call 601-977-7743 or 601-977-7839; tougaloo.edu.

Freedom in Mississippi Series Lecture 6-7 p.m., at Mississippi Museum of Art (380 S. Lamar St.). In Trustmark Grand Hall. Turry M. Flucker of the

Mississippi Arts Commission speaks on Tou-galoo College’s involvement during the Civil Rights Movement and its impact on art. Cash bar at 5:30 p.m. Free; call 601-960-1515; msmuseumart.org.

History Is Lunch noon, at Wiliam F. Winter Archives and His-tory Building (200 North St.). Historian Dennis Mitchell dis-cusses and signs copies of his new book, “A New History of Mississippi.” Free; mdah.state.ms.us.

A Night of One Acts by Local Playwrights

July 17-19 at 7:30 p.m. and July 20 at 2 p.m.,

at Black Rose Theatre (103 Black St., Brandon). Plays include “Spin Cycle” by Marianne House, “Her, Him” by Kris Vick, “The Party” by Keni Bounds and Eric Riggs, and “Banjo’s Dream,” which is based on Marshall Ramsey’s book. $15, $10 students, military and seniors; call 601-825-1293; email [email protected]; blackrosetheatre.org.

Jackson Music Awards 6 p.m. at Jackson Mar-riott (200 E. Amite St.). Recipients receive awards in 25 categories. Performers TBA. $20, $30 reserved; call 601-981-4035; jmaainc.com.


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Events // wander

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Whistle Stop Cabaret: 2014 Summer Showcase 6 p.m.-9 p.m., at Union Station (300 W. Capitol St.). The Mis-sissippi Chorus’ annual fund-raiser includes a tablescape

contest, music, dinner and a cash bar. Attire is casual chic. Valet parking available at the King Edward Hotel. $75, $125 table for two, $425 table for six, $550 table for eight; call 601-278-3351; email [email protected]; mschorus.org.

Take It to the Streets 9 a.m., at North Ridge Church (3232 N. State St.) and St. Joseph Catholic High School. Participants serve the community through activities such as feeding the homeless and repairing homes for the disabled. Free; call 769-218-5140; northridgejackson.com.

Jackson Audubon Society

First Saturday Bird Walk 8 a.m.-noon, at LeFleur’s Bluff

State Park (2140 Riverside Drive). An expert birder leads the walk. Bring binoculars, wa-ter, insect repellent and a snack. Call ahead if you would like to borrow a pair of binoculars. Adults must accompany children under 15. Free, $3 car entrance fee; call 601-832-6788.

“Voices of Freedom” Aug. 14-17 at 7:30 p.m., and Aug. 16-17 at 2 p.m., at Mississippi Museum of Art (380 S. Lamar St.). Fish Tale Group Theatre presents the drama in conjunction with the exhibit “This Light of Ours: Activist Photographers of the Civil Rights Movement.” $15 in advance, $18 at the door; msmuseumart.org.

Unburied Treasures: Cover to Cover 6 p.m., at Mississippi Museum of Art (380 S. Lamar St.). Art educator Jerry Jenkins talks about the artwork of Romare Bearden and the infl uence of West Africa on American culture. Other presenters include writers C. Liegh McInnis and Charlie Braxton. Cash bar at 5:30 p.m. Free; call 601-960-1515; msmuseumart.org.

Maxwell 8 p.m., at Thalia Mara Hall (255 E. Pascagoula St.). The R&B singer performs on his Summer Solstice Tour. $39-$69; call 800-745-3000.

Jackson Rhythm and Blues Festival Aug. 15 at 5 p.m., and Aug. 16 at 3 p.m. at Mississippi Ag-riculture and Forestry Museum (1150 Lakeland Drive). Ziggy Marley headlines the festival. A portion of the proceeds benefi ts the Mississippi Blues Commission’s Blues Musicians Benevo-

lent Fund. $50 two-day pass;jacksonrhythmandbluesfestival.com; call 800-745-3000.

Mississippi Craft Show Aug. 23 from 9 a.m.-6 p.m., and Aug. 24 from 11 a.m.-4 p.m. at Mississippi Trade Mart (1200 Mis-sissippi St.). Shop for

handmade crafts from Mississippi artisans. A portion of the proceeds benefi ts organiza-tions such as Shaw Pit Bull Rescue, Cedarhill Animal Sanctuary and TEAAM. Pet adoption

drive Aug. 23. $6 in advance, $7 at the door, children under 12 free; mscraftshow.com.

“Les Misérables” Aug. 8-9 and Aug. 15-16 at 7:30 p.m., and Aug. 10 and Aug. 17 at 2 p.m., at Vicksburg Theatre Guild/Parkside Playhouse (101 Iowa Blvd., Vicksburg). The musical is based on Victor Hugo’s histori-cal novel about a French peasant’s search for redemption. $12, $10 seniors, $7 students, $5 ages 12 and under; call 601-636-0471; vicksburgtheatreguild.com.

Bright Lights, Belhaven Nights 5:30 p.m.-9:30 p.m., at Carlisle Street and Kenwood Place, behind McDade’s. The annual street

festival includes art and food for sale, live music, children’s activities

and a silent auction. The Weeks headlines the event. $5; email [email protected]; greaterbelhaven.com.

W.C. Gorden Classic 6 p.m., at

Mississippi Veterans Memorial Stadium

(2531 N. State St.). The Jackson State University Tigers take on the Florida A&M Rattlers. $25-$50; call 601-979-2420; jsutigers.com.

Magnolia Roller Vixens Roller Derby 7 p.m., at Jackson Convention Complex (105 E. Pascagoula St.). The team takes on the Cajun Rollergirls. Doors open at 6 p.m. $12 in advance, $15 at the door, $5 children; magnoliarollervixens.com.

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MY LOCAL LIST

1. Rainbow Co-op and High Noon Café (2807 Old Canton Road, 601.366.1602). Rainbow is my favorite place to shop for healthy foods and supplements, and High Noon is a great lunch spot. Rainbow is a staple in Fondren and is the real deal.

2. Duling Green (corner of Duling Avenue and Old Canton Road). This beautiful space in the heart of Fondren is a good spot to hold outdoor exercise classes or to take kids to fl y a kite.

3. BRAVO! Italian Restaurant and Bar (4500 Interstate 55 N. Suite 244, 601.982.8111). This is my favorite Jackson restaurant, due to its consistency of service and food.

Vegetarian or vegan customers can get dishes adjusted for them.

4. Fondren Hill (Old Canton Road). The hill on Old Canton from Avondale Street to Duling Avenue is where we have held our Fondren Hill Runs for almost three years now. It’s a challenging hill to run, and now drivers know to respect the running lanes.

5. Cups (multiple locations, cupsespressocafe.com); Sneaky Beans (2914 N. State St., 601.487.6349). It may be weird to name two competing coffee shops together, but I love and support them both. Great coffee and awesome employees—what’s not to like?

6. Fortifi cation Levee (Fortifi cation Street). Another great spot to get outside and enjoy our great weather. You can run and get in exactly 2.2 miles if you run out and back, or just go and let your dog run around in some of the open fi elds around the levee.

7. Butterfl y Yoga (3025 N. State St., 601.594.2313). We have several good yoga studios in the Jackson area, but Butterfl y is my favorite and where I also hold a couple of non-yoga classes. If you have never tried yoga, I highly suggest giving it a shot, and Butterfl y is a great place to start.

8. Keifer’s (710 Poplar Blvd., 601.355.6825; 120 N. Congress St., 601.353.4976). I mean, who doesn’t like Keifer’s?

9. Midtown. I need to spend more time in midtown, but I really enjoy it when we go visit the art studios and shops there. I can’t wait to see what the future holds for midtown Jackson.

10.Studio Chane (2906 N. State St., Suite 103, 601.362.3547). As you can tell, I am a big fan of Fondren. Studio Chane is where we print all of our T-shirts, and they have always done us right. A good screenprinter is hard to fi nd, and the crew at Studio Chane has been fabulous over the years.

10faves for the fi ttest

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