Human Interest – Page 2 – Lisa L. Bynum – Writer + Blogger + Virtual Assistant

eat.drink.Mississippi

Play with Your Food: David Leathers

eat.drink.MISSISSIPPI
December / January 2013

If asked about his childhood, chef and Mississippi native David Leathers likes to joke, “I had a dad that believed in child labor.” Beginning at eight years old, Leathers worked in the kitchen of his parent’s barbecue restaurant in Fulton, Miss.

“Even before I became interested in becoming a chef, cooking was always been a part of who I was,” he explains. “It was our livelihood.”

Leathers attributes the work ethic his father instilled in him at a young age as a contributing factor for his success later in life. At eighteen, Leathers left small town Mississippi to attend culinary school at the former Pennsylvania School of Culinary Arts in Pittsburg. He admits the move was a bit of a culture shock, but he would later go on to graduate at the top of his class. During his studies, an instructor gave him a bit of advice that would impact his career path.

“This particular instructor told me to find a specialty that makes you different from all the other chefs,” Leathers says. He was inspired to take up food carving based on a book he owned by famous food sculptor Xiang Wang. When Leathers discovered that Wang taught classes at The Andy Mannhart Academy in Luzern, Switzerland, he enrolled himself and was on a plane to Europe.

Where Pennsylvania was a culture shock, the young chef quickly fell in love with Switzerland.

“It is a beautiful country,” he adds. “I didn’t want to leave.” He did face one unique challenge, however, that most students don’t usually deal with on their first day of class. Wang only spoke two languages – Mandarin Chinese and Swiss-German. While it may seem impossible to take instruction from someone who doesn’t speak your language, Leathers discovered that the language barrier wasn’t really a barrier after all.

“It didn’t matter that we didn’t speak the same language,” Leathers recalls, “It was more important that I was able to observe him and see his instruction rather than hear it.” His experience would later inspire him to release three instructional DVD’s on the art of food carving.

David’s talents have garnered several TV appearances, most notably on TLC’s Extreme Food Sculptures. During the show, Leathers constructed a life-sized sculpture of a woman in a masquerade mask to serve as the centerpiece for a charity ball in Louisiana. The entire piece took 72 hours to construct.

Leathers eventually went on to launch his own brand of merchandise through his company Food Stylin. The product line includes T-shirts and his own line of kid-safe knives. Today, he frequently uses his talents to teach kids about healthy eating. He makes frequent visits to elementary schools throughout the year and hopes to combat childhood obesity by finding ways to make eating fruits and vegetables fun.

“We have become a generation of convenience. It’s not just about eating healthy food; it’s about eating real food. Not everything comes out of a package.” he says. “I had a little girl ask me once what my favorite vegetable was. When I told her asparagus, her response was, ‘Ew, yuck. Gross!’ I could tell from her response that this little girl had never actually tried asparagus. I decided I wanted to visit every school in that community and let every kids try asparagus. Once they have the opportunity to try it, they can make their own decision.”

Leathers believes that by allowing kids to be involved in the meal process, it will open them up to trying new foods. He hopes to be able to share his message with a wider audience through a children’s television show titled Play with Your Food currently in the works with PBS.

“It’s a tactic I use with my own five-year-old son,” he says. “By giving kids ownership, they take pride in what they are eating. The most important ingredient is making things fun.”

Mississippi Magazine

En pointe: Celebrating 50 years of ballet in Mississippi

Mississippi Magazine
November / December 2013

You sit in a darkened auditorium. Music fills your ears as the curtains part. Elegant ballet dancers swirl across the stage in beautifully designed costumes. For a moment, you wonder if somehow you have been magically transported thousands of miles away to New York City. As the performance ends and the auditorium lights once again fill the room, you realize the performance you just witnessed took place right in your own backyard, in Jackson, Miss.

In 1964, a group of local Jacksonians established the Jackson Ballet Guild to promote an appreciation of dance within the community and cultivate the talents of rising and aspiring local dancers. Fast forward almost 50 years later, the Jackson Ballet Guild has since transformed into the professional dance school and company now known as Ballet Mississippi.

David Keary has served as artistic director for Ballet Mississippi since 1994. He began his training as a ballet dancer with the Jackson Ballet under the direction of the guild’s very first artistic directors, Albia Kavan Cooper and her husband Rex Cooper. Keary would later go on to complete his training at the School of American Ballet, one of the most famous classical ballet schools in the world and the official school of the New York City Ballet.

As the golden anniversary of the founding of Ballet Mississippi approaches, Keary and his staff have begun preparing for a celebration to commemorate the momentous milestone. Although the official anniversary is not until 2014, a once-in-a-lifetime opportunity to host Stars of American Ballet presented itself as the perfect kickoff to next year’s festivities.

Stars of American Ballet is a New York-based touring group of top ranking principal and soloist dancers hailing from many of the most prestigious ballet companies in the United States. The group travels across the country to cities where such a caliber of performance is not usually seen. Because the group’s schedule is rigorous and extensive, convincing them to make an unplanned stop is almost impossible. However, that’s exactly what happened.

“I had been in contact with [Stars of American Ballet founder and director] Daniel Ulbricht off and on for several years,” explains Keary. “One day he calls me out of the blue and tells me they will be traveling through Jackson on their way to Longview, Texas, from Mobile. I told him we would make it happen.”

On November 3, Stars of American Ballet will showcase a series of performances, including four pas de deux by George Balanchine, co-founder of the New York City Ballet and its balletmaster for more than 35 years. Known as the father of American ballet, Balanchine is one of the most renowned choreographers in the history of dance.

The troupe will also perform Jerome Robbins’s masterpiece Fancy Free set to the music of Leonard Bernstein. Robbins is well-known for his work as a producer, director, and choreographer for everything from classical ballet to contemporary musical theater. His most recognizable works include the choreography for the 1956 motion picture The King and I and 1961’s West Side Story, for which he received an Academy Award for Best Director. However Robbins’s original ballet, Fancy Free, is considered to be his most prolific work. The story centers around three sailors on leave in New York City during World War II. Both Balanchine and Robbins received Kennedy Center Honors, an annual award that recognizes individuals for their lifetime contributions to American culture through the performing arts.

“Only a few dance companies in the world have the rights to perform these works,” explains Millie Clanton, associate executive director for Ballet Mississippi. “Normally you would have to travel to New York City to be able to see such a performance. This will be a top notch ballet performed right here in Jackson.”

In addition to providing Mississippians with the opportunity to view a world class ballet, the works being presented have special significance to Ballet Mississippi. Albia Cooper studied at the School of American Ballet and was one of the first dancers to perform with Ballet Caravan and Ballet Society, companies both founded by Balanchine that would later become the New York City Ballet. She was also close friends with Jerome Robbins. In addition, Rex Cooper performed in the original 1944 performance of Fancy Free at the old Metropolitan Opera House in New York City.

“I grew up hearing stories about George Balanchine and Jerome Robbins when I studied under Albia,” recalls Keary. “This is a very exciting opportunity to iconic works that have shaped American ballet.”

Immediately following the 4 p.m. performance at Thalia Mara Hall, a special gala reception – Sunday with the Stars – will be held at the Mississippi Museum of Art. Attendees will have the opportunity to meet the dancers and raise a toast to Ballet Mississippi, kicking off its 50^th anniversary celebration.

Adds Keary, “The spring will bring all sorts of wonderful opportunities to shine a spotlight on ballet in Mississippi, not only for our 50^th anniversary but also the upcoming International Ballet Competition [in June]. We will be honoring Albia and Rex, in addition to Thalia Mara [Ballet Mississippi’s first artistic director]. All three of these individuals are a part of our legacy and the backbone of everything Ballet Mississippi has been.”

eat.drink.Mississippi

Eerie Eateries

eat.drink.MISSISSIPPI
October/ November 2013

If you haven’t already made plans for this Halloween, consider forgoing the costume party and make dinner reservations instead. It’s common knowledge that Mississippi has its share of haunted houses, so it should come as no surprise that we have a few haunted restaurants as well. Whether the legends surrounding these establishments are true or not, that’s for you to decide. Just remember when ordering “spirits” from the bar, it may come with a little something extra.

Weidmann’s Restaurant
Meridian, MS

Weidmann’s Restaurant is one of Meridian’s most well-known restaurants. It opened in 1870 when the population of this city of over 40,000 people numbered less than 4,000. After 143 years in operation, it is the oldest continuously operating business in Meridian.

It would be impossible to speculate how many people have come and gone through the doors of Weidmann’s during its long and enduring history. Henry Weidmann, grandson of the original owner, ran the establishment from 1927 until his death in 1956. He was known as a kind-hearted entrepreneur, extending business hours to accommodate railroad workers and even opening up the restaurant on Christmas Day to serve servicemen during World War II.

It was Henry’s kindness that surrounds one of the restaurant’s legends. During the Great Depression, a young couple traveling through the state looking for work stopped into Weidmann’s for a meal. Henry picked up the tab, telling the couple it was an engagement gift. The couple promised to return on their first wedding anniversary, never to be seen again. No one knows exactly what happened to them, but restaurant staff claims to see the ghostly shadows of a young couple sitting at one of the tables. Doors have also been known to fly open, loud bangs are occasionally heard when nothing in the room is overturned, and footsteps can be heard walking around upstairs when no one is there.

Aunt Jenny’s Catfish
Ocean Springs, MS

Travel down Washington Avenue in Ocean Springs, and you’ll spot an antebellum home dating back to 1852. Surrounded by stately 500-year-old live oaks, the house has served as the home of Aunt Jenny’s catfish for more than 30 years. However in a past life, the 160 year-old house served as a sanitarium, marketing its nearby mineral springs as having healing powers.

The establishment’s most noteworthy ghost is that of a gentleman with dark hair wearing dark slacks and a white shirt sitting at the bar in the Julep Lounge. People who have seen the man claim he is drinking beer from a can, even thought the lounge does not serve beer in a can. Patrons have also reportedly tried to buy a drink for the stranger, only to come back and discover he has vanished into thin air.

Other ghostly sightings include a face in the second story window and a young girl playing with a ball. Lights flicker, faucets turn on by themselves, doors fly open, and footsteps can be heard coming from the second floor.

Cedar Grove Mansion Inn and Restaurant
Vicksburg, MS

While Cedar Grove Mansion Inn and Restaurant was built out of love, the house has seen its share of tragedy. Completed in 1852, the Greek Revival style mansion was built by planter and businessman John Alexander Klein for his young bride Elizabeth. The couple had a happy marriage and took pride in the upkeep of their home.

During the Civil War, the home was used as a hospital for Union soldiers. Obviously, some soldiers likely died in the house from their injuries and perhaps their spirits remained. Later, the Klein’s 17-year-old son accidentally shot and killed himself on the back stairway. A daughter also died in one of the upstairs bedrooms, while two infants died in the nursery.

Staff members and guests have both reported seeing the apparition of a young girl playing and soldiers dressed in Civil War-era uniforms have been spotted wandering the grounds. The ghosts of both John and Elizabeth reportedly enjoy checking on their guests and the smell of smoke from John’s pipe can occasionally be detected in the Gentleman’s Parlor.

King’s Tavern
Natchez, MS

Built sometime in the mid-to-late 1700’s, the King’s Tavern is the oldest building in Natchez. The tavern was originally opened by Richard King, the tavern’s namesake. The King’s Tavern closed back in early 2012, but was recently bought by chef and Natchez native Regina Charboneau and her husband Doug The restaurant reopened in September 2013.

The King’s Tavern is probably Mississippi’s most infamous haunted restaurant. Ask anyone who from Natchez and they can probably tell you about Madeline. According to legend, Madeline was a young maid who worked in the tavern and was supposedly also having an affair with Richard King. When King’s wife Esther discovered the nature of their relationship, the jilted wife reportedly had Madeline killed. The legend goes on to claim that many years later in the 1930’s, the remains of a young woman and two still unidentified men were discovered buried in the wall behind the fireplace. The only actual confirmed death in the house, however, is that of Elizabeth Postlethwaite, who died in 1860 and whose family owned the building for over 140 years.

Staff and visitors to the tavern have seen full-bodied apparitions of a female walking throughout the tavern. Footsteps appear across freshly mopped floors. Jars come flying off the shelves, faucets turn on by themselves, doors open and close when no one is there, and chairs rock and move by themselves.

Portico Jackson Magazine

Pizza Pie: Basil’s 904 Serves up Pizza with Success

Portico Jackson
October 2013

Jackson native and restaurateur Nathan Glenn pretty much earned his cooking credentials right here in the metro area. In 1984, when Glenn was nine years old, his father Tim opened Rooster’s Restaurant, which is still home to one of Jackson’s best burgers 29 years later. Glenn says he has been working in a kitchen ever since.

Fast forward almost three decades and Glenn is now the owner of five restaurants in the Jackson area. In addition to Rooster’s in Fondren, Congress Street Bar and Grill serves up hamburgers, po boys, and Southern blue plate specials to the lunch crowd in downtown Jackson. Glenn also opened his popular chain of Italian-inspired restaurants – Basil’s – which has locations in downtown Jackson, Fondren, and Belhaven.

It’s Basil’s Belhaven – now known as Basil’s 904 because of its location at 904 Fortification Street – that has been creating a lot of buzz lately. After taking back over the restaurant earlier this year, Glenn wanted to revamp the location and make some changes to the menu. That’s when Glenn’s brother-in-law Matthew Puckett recommended adding homemade pizza to the mix.

Glenn and Puckett go way back. Long before they became in-laws, Puckett was a baker at Rooster’s for 10 years. Puckett and his roommate built an outdoor brick oven in the backyard of their Memphis home and frequently enjoyed trying out new pizza recipes. Turns out, Puckett just so happened to be working on a new recipe for the perfect pizza dough.

Recalls Puckett, “As soon as I saw the deck ovens in the kitchen, I told Nathan, ‘I know what we can do with those.’”

Puckett returned to Jackson and began tweaking his dough recipe for larger scale production. As soon as the pizzas hit the market, Glenn and Puckett both agree they were an immediate hit.

“We almost weren’t prepared for how quickly they became a success,” says Puckett. “News got around by word of mouth. There were a lot of conversations going on about it and the pizzas took off really quickly.”

Adds Glenn, “Adding pizza to the menu really changed the shape of the entire restaurant.”

Glenn and Puckett credit several factors that make their pizzas stand out. First, the crust is made using Antimo Caputo flour, produced by the Antico Molino Caputo company based in Naples, Italy. The company sources high quality local ingredients and finely mills its wheat, earning it the reputation of producing some of the world’s highest quality flour.

“Pizza is really all about the crust,” Puckett explains. “The flour we use creates smoother dough and allows it to become hydrated easier.”

The pizzas are also baked on stones at 600 degrees Fahrenheit. Baking the pizza at this temperature not only cooks it in a mere six minutes, but it also steams the crust giving it a crunchy texture on the outside, but leaving it soft and chewy on the inside. Glenn also keeps the pizzas simple, choosing fresh ingredients but not loading up the pizza with too many toppings. The menu features your standard cheese and pepperoni options. But there are also some regional favorites like the barbecue chicken pizza made with honey barbecue sauce, caramelized onions, and cilantro.

Finally, each pizza has a distinct oblong shape that is cut in a cross-cut pattern, creating long, thin slices. Glenn says this ensures that every slice is the same, creating a more consistent bite.

“Pizza really speaks to everyone. It is affordable and can feed a lot of people,” he adds. “When we decided to add pizza to the menu, we didn’t just want to create a great pizza. We wanted a pizza that would knock your socks off. I think we hit a grand slam.”

Portico Jackson Magazine

Oodles of Noodles: Grant Nooe’s new venture in Fondren brings unique Asian flavors to Jackson

Portico Jackson
September 2013

If you have explored Jackson’s food scene at all in the last 30 years, no doubt you have heard the name Grant Nooe come up a few times. The Jackson-native has been the mastermind behind several successful meto-area restaurants. However, his newest enterprise – the recently opened M!SO in Fondren – may be his most exciting venture yet.

After graduating from Murrah High School, Nooe originally thought he wanted to pursue a career in music. Ultimately though, he decided food was the path he wanted to take. Nooe attended culinary school at the former Cooking and Hospitality Institute of Chicago (now Le Cordon Bleu College of Culinary Arts), eventually going on to work in several restaurants in and around the Windy City.

You can take the boy out of the South, but you can’t take the South out of the boy. After being away for so long, Jackson began to beckon Nooe home. He returned in the late 80’s and soon after opened his first restaurant – 400 East Capitol – in downtown Jackson. He would later open other restaurants in the surrounding areas including Brick Oven Cafe in 1993, Fresh Market Cafe in 2002, PanAsia in 2003, and Grant’s Kitchen in 2010.

When the opportunity arose to move into the former Fatsumo Sushi location on the corner of Duling Avenue and State Street in Fondren, Nooe immediately recognized the potential the space had to offer. Because of Fondren’s reputation for embracing out-of-the box ideas and creativity, he thought another Asian-inspired restaurant would be well-received.

When asked why he is drawn to Asian cuisine, he says, “The U.S. is such a melting pot, that I think all chefs are influences by all types of different cuisines. I love Asian flavors and have always enjoyed cooking with them. Living and working in the area, this is the kind of food I would like to eat and I thought it would be something that Jackson would support.”

Nooe is quick to point out, however, that M!SO is not just another neighborhood sushi bar.

“It is completely different. Our emphasis is on our noodle bar and fresh ingredients,” he explains. “We have also completely remodeled the space. People who visited before we opened are amazed by the change.”

As soon as patrons pass under the brightly colored awnings and through the double glass doors of M!SO, they are greeted by an impressive menu offering a wide variety of unique Asian dishes. Noodle dishes include favorites such as drunken noodles and Pad Thai. Better yet, try a big steaming bowl of Pho, a Vietnamese noodle soup made of oxtail broth, vegetables, an spices (and just so you look like you know what you are talking about when you order, it’s actually pronounced Fuh). M!SO also serves Ramen, but it is nothing like the cheap noodle soup you lived on in college.

“When most people hear the word ‘ramen,’ they automatically think of that dried package of noodles that is full of chemicals and MSG,” Nooe says. “Our ramen is made with fresh pasta, homemade chicken stock, and fresh vegetables.”

Another fun and unique feature is the restaurant’s wok bar. Diners can build their own noodle bowl, soup, or stir fry from a selection of vegetables and meat, adding rice or noodles, and topping everything off with a freshly made sauce or one of three homemade broths.

However, what Grant hopes will soon become a signature attraction is the “Blow Fish” Bar, named for the unusual lights that adorn the bar made from actual blow fish. The full-service bar, under the direction of manager John Swanson, will feature tiki drinks made from authentic Polynesian recipes dating back 80-100 years. For added flavor, the bar will use freshly squeezed juice, house made tonics, and their own five-spice syrup. Nooe has also acquired a sugar cane extractor so they will be able to press their own sugar cane when it becomes available in the fall.

Explains Nooe, “These drinks are full of nutrients. They are made from real sugar, not processed, so they are clean and nutritious.”

From his first restaurant in downtown Jackson to embracing the eclectic vibe that surrounds his new eatery, it appears Nooe has come full circle.

“I am really glad to be back in Jackson, specifically Fondren,” he says. “The Fondren community is really supportive and genuinely wants to see businesses succeed. This has really grown to become a go-to area that offers a lot of options. With Swanson running the bar and [kitchen manager] Stephen Jackson running the kitchen, I really have a great team.”

Mississippi Magazine

Room at the Inn: Mississippi B&B’s offer guests unique travel experience and unrivaled hospitality

Mississippi Magazine
September / October 2013

When hustle and bustle of life becomes overwhelming, there is no better escape than a quaint bed and breakfast. B&B’s offer a variety of exclusive amenities that you aren’t likely to find at other accommodations, such as personalized service, unique surroundings, and the ability experience a destination on a more intimate level. Because of Mississippi’s unrivaled hospitality, we invite you to get to know a few B&B’s that are sure to provide and experience that will meet every expectation.

The Fairview Inn
Jackson

In order to experience the true flavor of Mississippi’s largest city and all it has to offer, The Fairview Inn in the historic Belhaven neighborhood of Jackson is the perfect setting. Built in 1908, this Colonial Revival mansion is Jackson’s only AAA four-diamond small luxury hotel.

Peter Sharp and his wife Tamar purchased the Fairview in 2006. According to Sharp, hospitality “runs in his blood.” He began his career at age 14 and has worked in hotels and resorts all over the world. When the couple decided to purchase a bed and breakfast of their own, they looked at 14 different inns across the Southeast before agreeing that the Fairview was the right fit.

“[The Fairview] looked like it had the most potential,” explained Sharp. “I saw an opportunity for success.”

The Fairview was already a fully operational B&B by the time the Sharps came on board, boasting eighteen guest rooms. Two months later, they opened Sophia’s Restaurant, a French-inspired fine dining restaurant with an intimate, romantic dining room in a garden-like setting. Recently, they transformed the house’s original library into The Library Lounge, where guests can enjoy unique cocktails, micro-brewery draught and bottled beer, fine wines, and healthy appetizers.

“We have all the amenities of a hotel, but with the feeling of a bed and breakfast,” Sharp adds. “You will not get a cookie cutter experience here. We offer a very personalized environment.”

Guests can relax in one of the inn’s luxury rooms or suites, each decorated according to a different theme and accented with period antiques and collectables. The expansive outdoor deck and gazebo, which overlooks The Fairview’s gardens, is the perfect spot to read a book or enjoy a glass of wine. However, for those that require some serious pampering, nomiSpa is right on the grounds and provides relaxing massages, facials, and manicures and pedicures.

Says Sharp, “We are in the business of romance. When you check-in, you feel like you are going back in time, but we have all the modern amenities.”

The Z Bed & Breakfast
Oxford

The Z Bed & Breakfast, known as “The Z” for short, is named after owners Annie and Brittany Zeleskey. The sisters purchased the house after moving to Oxford from Texas to attend The University of Mississippi. Opening a bed and breakfast was something the pair always dreamed of doing, but thought they would have to wait until later in life to fulfill their dream. However, as graduation neared for Brittany and Annie prepared to begin her senior year, the sisters contemplated whether they should turn their dream in a reality.

“We were nearing the end of college and we had no commitments,” said Brittany Zeleskey. “We though, let’s do this and see what happens.”

The Zelesky’s completely renovated the 54-year-old, 1900-square-foot cottage. It features three bedrooms, each with a private bathroom; full kitchen; wood floors; and beautiful modern décor. Upon check in, guests can expect to receive homemade goodies and sweet tea. If the weather is nice, relax in one of two front porch swings or cozy up to a warm fire in the backyard fire pit. The home is within walking distance of historic downtown Oxford and less than a mile from the Ole Miss campus; however, if you want to travel a little further, the inn also includes two bicycles in its list of available amenities.

The Zelesky’s also provide a full homemade breakfast as well as wine and cheese in the evenings. While they accept reservations with as little as 24 hour notice, they do point out that football season and summer orientation are their busiest times.

“Owning a bed and breakfast has been really awesome. We have such great guests and we love to meet people and hear their stories,” Brittany adds. “The house is very comforting, which allows people to feel relaxed. We try to do everything we can to accommodate our guests’ needs.”

Oak Crest Mansion Inn
Pass Christian

From the moment Chase and Erin Moseley laid eyes on the 1920’s mansion that would later become their bed and breakfast, the grand old house slowly weaved its way into their lives and their hearts. A native of Meridian, Chase Moseley always had a fondness for the Mississippi Gulf Coast and dreamed of owning a home on or near the Gulf of Mexico. The couple toured the house and the adjoining property, which had been on the market for several years, but decided the mansion would be more of an undertaking than they were will to invest at the time.

A few years passed, and in the fall of 2007 the Moseley’s began to hear rumors that the mansion was going to be torn down to make room for residential development.

“I decided it was time I either saved the house by buying it myself, or never drive down Menge Avenue again,” Mosely said.

The Moseley’s immediately began a series of much needed renovations and repairs. The main house officially opened the following summer with five luxury suites, each with its own private bath, gas fireplace, and period furnishings. Each suite is named after a famous Mississippian, such as William Faulkner, Tennessee Williams, and Nicholas Christian L’Adnier – the town’s namesake. Later, the two-bedroom carriage house was opened followed by three suites in the Maison Portage. The 12-acre property also features well-manicured gardens, a gazebo, pergola, two fountains, quaint chapel, and a 25 ft. x 55 ft. swimming pool — the oldest in-ground swimming pool in Mississippi.

“We like to say that Oak Crest is where history meets luxury. Because the house had such a long standing history in the community, we tried to maintain the original architecture of the home while integrating it with modern amenties,” explains Mosely.

He adds, “You really get a sense of getting away when you come here. It’s very quiet and very scenic. However, we are only five minutes from the beach, 10 minutes from the casinos, and 24 minutes from New Orleans.”

Court Square Inn
Holly Springs

The Court Square Inn in Holly Springs is another example of how a historic building has gained new life. The Italianate building dates back to 1865 and began as a small town pharmacy. It would later earn the distinction of being Holly Spring’s first soda fountain.

When Tim and Lisa Liddy bought the building in 2004, it was being used as storage by the current owners. The Liddy’s purchased the property without really having any concrete plans as to what they were going to do with it.

“My husband is a big history buff and an active member of the Holly Springs Historic Preservation Commission,” Lisa Liddy explains. “He decided it was time to put his money where his mouth was, or in this case, his heart.”

It was Liddy’s brother-in-law that suggested the couple turn the building to a bed and breakfast.

“He had owned a bed and breakfast in New Orleans that closed after Hurricane Katrina,” said Liddy. “He still had all the furnishings from his inn and told us we could have it if we wanted it.”

After three years of renovations, the Court Square Inn opened its doors in January 2007. The inn features three luxury, apartment-style rooms. Each has its own private bath and kitchen with views of the Marshall County Courthouse and Holly Springs town square. The building also features a second-story balcony where Liddy says guests enjoy relaxing on a warm evening or sipping a glass of wine. One and two bedroom units are available, making it perfect for a girl’s weekend or romantic getaway.

Holly Springs is also just a short drive from Oxford and the University of Mississippi, making it very popular during football season.

“We have a lot of return customers,” Liddy adds. “People like the privacy, the New Orleans vibe of the inn, and the service they receive when they come here.”

Inn on Whitworth
Brookhaven

When John Lynch and his family moved to Brookhaven in 1995, he had a strong desire to become an active member of his new community. A history enthusiast, Lynch became interested in preserving Brookhaven’s historic town square.

In early 2011, he purchased a two-story, 12,000-square-foot building in downtown Brookhaven. Originally constructed in 1895 as the Cohn Brothers Mercantile Store, the building had seen numerous other businesses come and go throughout its 116-year history.

Renovations began almost immediately, including construction on the façade to bring the building back to what it originally looked like back in 1895. Lynch opted to keep some of the features of the building that made it unique, such as the antique heart of pine floors, 19th century skylight in the lobby, and the huge century-old walk-in vault reminiscent of the building’s days as a mercantile store. After eight months of construction, the Inn on Whitworth opened in November 2011, with seven luxury first-floor guest rooms.

“It’s a very unique space,” says Lynch. “It’s not your typical inn located in a Southern home. It’s a really cool space in a really cool historic building.”

Despite its historic roots, the interior of the Inn on Whitworth more closely resembles a modern boutique hotel. Each room features thirteen foot ceilings and unique artwork by Mississippi artists Dr. Kim Sessums and Ed Williford, along with spacious modern bathrooms with glass walk-in showers, and either queen or double beds. Sleek, modern furniture and light neutral colors give each space a calm and polished look. Nestled in a secluded area, the inn’s “jacuzzi” room is the perfect romantic retreat.

“When guests stay here, they really get a flavor for downtown Brookhaven and that really contributes to the aesthetics of the inn,” said Innkeeper Sallie Williford. “Guests find the decor very serene. They can also expect very personable service. We do everything we can to accommodate everyone’s needs and requests.”

The Old Place Bed and Breakfast
Amory

If escaping the fast lane is what you are looking for, the Old Place Bed and Breakfast on the outskirts of Amory may be just what you are looking. The bungalow-style farmhouse was built in 1925 by the grandparents of owner Jimmy Glenn. Glenn’s grandparents raised their family in the three bedroom house and as the children grew up and moved out, their childhood home eventually became known affectionately as “The old place.”

In 1999, Jimmy and his wife Theresa inherited “the old place.” By then the aging house had been abandoned for over 30 years. The couple vowed to restore it; however, they faced many challenges. The house had no central heat and air, no indoor plumbing, the original roughhewn log walls had no insulation, and the house still had the original electrical work that was installed sometime in the 1930’s.

At some point during the renovation, a family friend suggested turning the house into a bed and breakfast. When it came time to name their new inn, there was no question what it should be called. In 2000, after a year of construction, The Old Place opened for business.

The home, which sits on 43 acres, still features the original wood burning fireplaces in all the bedrooms and living room, original pine floors, original glass window panes, and original handmade bricks. Guests can enjoy a good book in the comfortable wicker furniture on the porch or partake in some “pet therapy.” There are plenty of animals living on the property, including sheep, donkeys, geese, horses, and two Great Pyrenees.

“We are located within the city limits of Amory, but you would never know it. We have a lot of space,” says Theresa Glenn, who manages the inn full-time. “I love meeting our guests and they really seem to appreciate what we have here.”

Mississippi Magazine

Barnyard Bash

Mississippi Magazine
September / October 2013

Imagine waking up on the morning of your third birthday and discovering that your home has been magically transformed into Old McDonald’s farm. For many preschoolers, this sounds like an absolute dream come true. But for birthday boy Peyton Smith, this barnyard birthday bash was a reality.

Shanna Lumpkin of Shanna Lumpkin Events has had the honor of planning all of little Peyton’s birthday parties. “Peyton’s mother originally brought me in to help plan a 40^th birthday party for her husband, Allen,” Lumpkin explains. “She mentioned that her son’s first birthday was coming up and asked if I could help plan something for that as well. I have planned every party since then.”

Every parent of a preschooler knows that kids can become obsessed with certain items – like planes, trains, automobiles, or in Peyton’s case – pigs.

“Peyton is a very sweet, fun-loving and energetic little boy who loves animals,” said Geri Beth Smith, Peyton’s mother. “Shanna asked me what kind of things Peyton was interested in and the theme evolved from there.”

“We thought a barnyard theme would be so much fun,” adds Lumpkin. She enlisted the help of caterer Wendy Putt of Fresh Cut Catering & Floral and friend Gail Mateer to transform the Smith’s Bridgewater home in Ridgeland into a farmstead both adults and children would enjoy.

Party goers were instantly transported into another world as they arrived that cool but sunny Saturday morning. Thanks to Taylor’s Pony Parties, LLC, the Smith’s driveway was transformed into a petting zoo complete with pony rides for the kids. Inside the petting zoo, children could interact one-on-one with real live barnyard animals including chickens, rabbits, goats, and of course, pigs.

Because no farm is complete without a big red barn, Lumpkin and Mateer constructed a huge wooden barn façade to serve as the focal point for the party. The barn also doubled as the perfect backdrop for family photos.

“The barn provided a really neat tactile experience and gave us all kinds of activity opportunities for the kids,” said Lumpkin.

Putt’s menu – served buffet-style – incorporated creative spins on classic party food ideas that tied in perfectly with the theme of the party. For the little field hands, the menu included kid-friendly foods such as pigs in a blanket, pretzel haystacks, cow print Rice Krispie treats, and mini apple pies. Caramel corn was formed and wrapped in green tissue paper to create “popcorn on the cob,” while deviled eggs were shaped to look like baby chicks hatching from a shell.

The adult’s table included more grown-up fare. The tablescape was accented with red and white gingham and burlap accents and featured fresh minted fruit salad served in halved out oranges, pasta salad with feta cheese, black olives, and pimentos, corn and couchon on toasted bread rounds, and bacon soufflé served with toasted bread rounds. Cute but rustic looking mini chalkboards served as descriptive place cards for each dish.

Everyone knows that second only to the birthday boy himself, the birthday cake is the star of the show. Lumpkin enlisted the help of Maria de La Barre of The Cake Diva to design the three-tiered strawberry cake complete with “a-moo-sing” barnyard details. The cake was offset by a blue ribbon candy bar that included whimsical cupcakes – also by The Cake Diva – an assortment of candies, and sweet little pony-shaped cookies. Mini paper bags and scoops were close-by so guests could create their very own goodie-bag of assorted confections.

Obviously, after the festivities came to an end, The Smiths didn’t want to send their special guests home empty-handed. Mateer hand-painted metal buckets to hang on the back of each guest’s chair. The buckets held small personalized matchboxes that opened to reveal a set of assorted crayons molded into the shape of farm animals, tractors, and a barn. Younger guests also received adorable broomstick ponies.

“The party definitely exceeded my expectations. Within a few hours afterwards, I was receiving emails and text messages from guests letting me know what a wonderful time they had and asking to be put on the invitation list for next year,” said Smith. “Everyone did a fabulous job pulling this off. The food was over the top. Everyone loved it.”

Shanna Lumpkin’s Top 10 Birthday Party Planning Tips:

Plan for more than are invited. Always ask for RSVP, but plan for more than will actually reply. For everything from food to favors, plan for about 10% more than actually invited.
Ask parents about food allergies. It’s always better to be safe than sorry! There are so many food allergies and no one can plan for them all without knowing. Most parents will let you know, yet it’s still a good idea to check!
Serve the sweets (including the cake) during the last half hour of the party.
When deciding how many children to invite, a good rule of thumb is to invite one more kid than the age of your child. If it their 4th birthday, invite 5 kids, 10th birthday invite 11, etc. Once the child is school age and you are inviting schoolmates, it can be difficult to follow this rule. But if you can, it is a nice way to manage the guest list.
Plan multiple celebrations. If you have a large family, it’s a nice idea to have multiple, yet simple, celebrations. Rather than having 50 guests at one time, it might work better to have a smaller birthday party and then lunch/dinner with the grandparents or aunts and cousins.
Ask for help. If planning a party is something you excel at… perfect! Plan away! But if planning is not where you find your joy, by all means… hire a planner!
Set an end time. Especially as kids get older, parents will begin to drop their kids off and it is important for them to know what time to return.
Let guests know what you will serve. If you plan to serve cake and snacks (a perfectly acceptable menu!) than let guests know. It’s a nice idea to incorporate that onto the invitation. There is no need to plan a full on meal. The time will also help to indicate your food choice. If you plan a 2-4pm party – in between lunch and dinner – a meal would not be expected.
Plan a fun, but low maintenance, activity. It makes the party much for enjoyable for the kids (and the parents too!) when the kids can entertain themselves. A fun craft activity that an older sibling or family member can oversee is great for older kids. Something fun and low maintenance is ideal for younger kids, such as a baby pool full of colorful balls or balloons can do the trick!
Consider alternating the big parties. As a party planner you would think this goes against everything I believe in, but consider spacing out the “blowouts” and making the other years more simple and intimate. Not only will this help with your pocket book- but it will also help to make the larger parties more special and memorable for the birthday boy or girl.

Portico Jackson Magazine

A Restaurant for the People: Madison native Zack Athearn returns home to serve up reinvented Southern cuisine

Portico Jackson
August 2013

Most Southerners view food and cooking as much more than just a way to provide fuel for the body. We to link our favorite dishes to emotions, feelings, and even childhood memories. Zack Athearn, owner and executive chef of City Grille in Madison is no exception. He has fond memories of working side-by-side in the kitchen with his grandmother, while Athearn’s grandfather taught him the finer points of hunting, fishing, and growing fresh produce.

What Athearn’s grandparents cultivated in him as a young boy sparked an interest that would stay with him as he grew up. In high school, he recalls “Iron Chef”-style competitions that he and his best friend held in his friend’s kitchen. By the time he left home to attend Ole Miss, Athearn was an enthusiastic member of the local food scene, always on the lookout for new restaurants and good food.

“At that point, I really considered myself more of a foodie than a chef,” he explains. “But as I progressed into my sophomore year of college, I began to wonder cooking for a living was something I could actually do.”

Shortly afterwards, Athearn was hired to work in the kitchen of The Veranda in Starkville. Almost immediately, he began incorporating locally sourced fresh produce and meat into all the dishes.

“Everything grown and purchased locally tastes so different than anything you can buy in a store,” he says.

Athearn also began catering for weddings and rehearsal dinners. This gave him the opportunity to travel, try new cuisines, learn new techniques, and work with some of the best restaurants in the South such a Muriels in New Orleans. After eight years in the restaurant business, he began to wonder if he was finally ready to take the plunge into owning his own business.

The deciding factor came in 2009 when Athearn’s grandmother, who played such a significant role in his life and career, was diagnosed with cancer.

“I knew I needed to be close to her and I had to figure out how I was going to get home,” he reveals. “However, I didn’t want to come home and go to work for someone else. “

He began working on a concept for building a new restaurant from the ground up. In 2010, Athearn and a business partner opened Georgia Blue in Madison, a casual family-style restaurant that serves up sophisticated American food.

When it came time for Athearn to leave Georgia Blue and open a new restaurant, he knew he wanted to stay close to his roots and open another restaurant in Madison. He searched for almost a year for the prefect location, finally purchasing an abandoned Blockbuster.

Says Athearn, “There was nothing in that building but carpet and a bathroom. I had a lot of work to do before we would be ready to open.”

After four months of construction, City Grilled opened its doors in February 2013. Athearn describes the cuisine as reinvented Southern cuisine with French influence. He prides himself on keeping everything fresh, from the fish, to the produce, to all the made-from-scratch sauces and salad dressings. He also makes a point to keep the menu items manageable, changing it frequently according to what is in season.

“I don’t like huge menus because they can be overwhelming. I believe if you are going to do something, do it well and execute it properly. You can’t do that with a huge menu.”

One of the best aspects of owning a restaurant is bringing in menu items that diners aren’t likely to see anywhere else. Like Athearn’s current favorite menu item, the tempura lobster roll. Lobster claw meat and goat cheese risotto are rolled in a spinach wrap, lightly fried in a crunchy tempura batter, then served sushi-style with sweet corn cream and spicy “dragon sauce.”

“I love and am very passionate about food,” Athearn says. “However, this restaurant isn’t just for me. It’s for the people of Madison and the surrounding community. I like bringing the people what they want to eat.”

Mississippi Magazine

A Legacy through Art: Lauren Rogers Museum of Art

Mississippi Magazine
July / August 2013

The city of Laurel, like many towns nestled among the towering trees of Mississippi’s Pine Belt, can trace its roots back to the timber industry. Founded in 1882, Laurel was officially put on the map after the Eastman, Gardiner & Company, of Lyons, Iowa, purchased approximately 26,000 acres of timber land and established a large sawmill near what would become downtown Laurel. The tiny town flourished and the Eastman and Gardiner families invested heavily in the town’s infrastructure, building roads, houses for the mill workers, and establishing state-of-the art schools.

In 1921, twenty-three-year-old Lauren Eastman Rogers, recent college graduate and future heir to the Eastman-Gardiner empire, returned home to Laurel assume the reigns from his grandfather and marry the love of his life. However, before the young man would have the opportunity to realize his potential, he passed away as a result of complications from appendicitis. The entire town went into mourning, but the founding families were determined to leave a legacy in honor of the bright and talented young man. Two years later, the Lauren Rogers Museum of Art opened its doors.

Today the museum, housed in a beautifully constructed Georgian Greek Revival building in the center of Laurel’s historic district, has the distinction of being Mississippi’s oldest art museum. It houses five permanent exhibits showcasing a wide variety of artistic mediums, including one of the finest collections of 19^th and 20^th century European and American art in the South. Many of these works were donated by the Eastman and Rogers families during the early years of the museum. The collection has grown considerably and now includes important additions in the areas of figurative sculpture, African American artists, and Mississippi artists.

The permanent exhibit also includes an extensive collection of Native American baskets. Catherine Marshall Gardiner, great aunt to Lauren Rogers, became a prolific collector of baskets shortly after moving to Laurel. Marshall had amassed nearly 500 pieces when she donated her collection to the museum. Other art exhibits include a collection of 150 Japanese ukiyo-e woodblock prints in addition to an extensive display of British Georgian Silver produced by some of best-known silversmiths between 1714 and 1830.

“People are usually so surprised to find a museum of this caliber with a nationally-recognized art collection in a small town,” said George Bassi, director of the museum. “Our collections are so varied. You aren’t going to come here and see just one type of art form.”

Throughout the year, the museum board makes an effort to bring in traveling exhibits that will appeal not only to varying interests and age groups, but provide visitors the opportunity to be exposed to something they possibly have never seen before. In the past, the museum has brought in exhibits on pop culture, space exploration, Rembrandt, and photographs by Linda McCartney. Current exhibits include a showing of ceramics by world famous artist Pablo Picasso and a collection of fine art prints on rock & roll.

“Between our excellent permanent collection and our traveling exhibits, we really do have something to suit everyone’s taste,” said Holly Green, the museum’s director of marketing.

In May, the museum commemorated its 90^th anniversary with the completion of a 5,400-square-foot expansion. Mike Foil of Foil Wyatt Architects & Planners, PLLC, in Jackson designed the space. A native of Laurel, Foil made numerous visits to the museum growing up. His connection to the area – in addition to his experience in designing the first museum expansion back in 1983 – made him the perfect candidate to head up this important project.

Rather than creating something to match the current museum façade, Foil instead opted to go with a completely modern look and feel.

“I didn’t want to design something that would compete with the original structure,” Foil revealed. “Instead, I designed something that would complement the existing texture of the original brick and limestone.”

The outside wall gently curves towards the original structure where it is met by an expanse of glass that connects the new wing to the old one. The entire structure is wrapped in gleaming copper panels that will become an art form in and of themselves as their patina changes due to exposure from outside elements. Inside, the addition houses three new galleries, a new climate controlled storage vault for housing the museum’s nationally recognized exhibits, and an expanded loading dock.

Visitors enter into the new galleries via a central staircase laid in black marble. Known as the Stairwell Gallery, the space is used to display the museum’s collection of contemporary art, including its most recent purchase – an Aventurine Green Chandelier with Copper Leaf designed by Seattle artist Dale Chihuly. Chihuly, who is considered by many to be the leading authority in the art of hand-blown glass art, founded of the Pilchuck Glass School in Stanwood, WA, the world’s most comprehensive center for glass art education.

Chihuly’s work also has a previous connection to the museum. A collection of his glass baskets was shown in 2001. The chandelier was purchased from an art gallery in New Orleans and currently hangs directly over the central staircase.

“We wanted to purchase a signature piece of art to commemorate the 90^th anniversary,” explained Green. “We were drawn to the fact that the piece is by a living artist who is world-renowned and whose work been shown here before.”

Now that the new addition is complete, plans are underway to bring in bigger and better exhibits and expand into more visual and performing arts programs.

“Our museum is critical to the state from an educational standpoint,” adds Bassi. He points out that in the 90 years the museum has been in operation, it has never charged an admission. “The families wanted to make sure that everyone would have access to the arts.”

Green agrees, “This museum is special to both the state and the South. Education is first and foremost. Most people think you have to go to New York to see artwork of this caliber. However, we have a standard of excellence that we always strive to achieve.”

Mississippi Magazine

From the Potter’s Hand: Mississippi Potters

Mississippi Magazine
July / August 2013

Pottery is one of the oldest art forms in the world. Mississippi has a long lineage of skilled potters dating back to prehistoric Native Americans who formed the most basic artifacts from our state’s rich, red clay. Later, notable Mississippians such as George Ohr and Walter Anderson would pave the way for the skilled artisans that today draw inspiration from all over – the rolling hills of North Mississippi, the flatlands of the Delta, the Mississippi River, and the beaches of the Gulf Coast.

McCarty’s Pottery
Merigold, MS

The elegantly muted colors of McCarty’s Pottery have become as synonymous with Mississippi as the rolling fields of the Delta and the muddy waters of the Mississippi River. The story of how Lee and Pup McCarty embarked on a career as artisans 1954 is not only an interesting tale, but a demonstration in perseverance.

Shortly after the couple married, Lee and Pup attended Ole Miss where Lee studied chemistry and physics and planned to become a teacher. Pottery became a creative outlet the couple enjoyed working on together and would later foster a relationship with American writer and Nobel Prize laureate William Faulkner, who allowed the couple to source the clay for their first pieces from the ravine behind his home – Rowan Oaks.

In the early 1950’s, Lee and Pup returned to Lee’s hometown of Merigold with a small kiln and a kickwheel. A family friend offered to let them set up shop in an old mule barn – the same barn the studio still operates in today – and the legendary and award-winning McCarty Pottery was born. It wasn’t always easy in the beginning. Lee and Pup lived in a converted apartment upstairs and fired pottery downstairs. The old barn wasn’t insulated and obviously in those days they did not have central heat and air, so they endured the elements as best they could. Lee taught high school to make ends meet while Pup kept shop. By the 1960’s, dedication to their art began to pay off and McCarty’s Pottery was being shown in museums across the country. In 1996, they were awarded the Lifetime Achievement Award by the Mississippi Institute of Arts and Letters. In 2012, they received the Governor’s Award for Excellence in the Arts by the Mississippi Arts Commission.

In 1998, the business came full circle when Lee and Pup’s godsons, Jamie and Stephen Smith – who also happen to be the great nephews of the original owners of the mule barn – returned to Merigold to help Lee and Pup carry on the legacy. The old mule barn has evolved over the decades to include a lush and elaborate garden, which was inducted into the Smithsonian Institution’s Archives of American Gardens in 2013.

Today, McCarty pieces can be found in collections around the world. Each piece is fired using one of three distinct glazes developed by Lee himself – jade, cobalt blue, or nutmeg. Most pieces can instantly be recognized by the trademark black wavy line, which represents the Mississippi River, and Lee McCarty’s familiar signature on the bottom.

“McCarty pottery has endured for so many years because it is more than just art, it is a connection to the Mississippi Delta and the State of Mississippi,” said godson Stephen Smith. “That connection has spanned generations and it is wonderful and humbling to experience.”

Gail Pittman
Ridgeland, MS

Gail Pittman also began her career as a school teacher, teaching for five years in the Jackson Public School System before leaving education to raise her two children. She began painting pottery at her kitchen table, using a spice rack as her wheel to make her first piece. Once orders from friends and family members began rolling in, she realized she had discovered a way to make money while still being able to stay home with her kids.

During those early days while her children were small, she got up in the wee hours of the morning to paint before her kids awoke and stayed up late at night to continue her painting after they were in bed. She remembers being ecstatic the day she found out she had landed a booth at the Canton Flea Market. Soon after, Carol Puckett Daily, the original owner and founder of The Everyday Gourmet, asked Pittman if she would be interested in selling her pieces in the store.

Over thirty years later, the self-taught artist and entrepreneur has become a household name. Celebrities such as Mississippi natives Oprah Winfrey and Faith Hill consider themselves fans of her work, in addition to other notable names including Gene Hackman, Katie Couric, Donald Trump, and Paula Dean. In 2010, Pittman entered into a licensing agreement with Sidco Worldwide in Nashville, which handles the manufacturing and distribution of her designs. This gives her more time to focus on the aspect of the business that she loves the most – creating and designing. The relationship has even allowed Pittman to branch out into designing other products such as tote bags, glassware, and home décor items.

In late 2012, Pittman merged her retail store with one of the first places to give her a start – The Everyday Gourmet.

“It was a great homecoming for me,” Pittman said. “The Everyday Gourmet is one of the premier bridal registry stores in Mississippi. I am delighted to have the Gail Pittman line back in the store where it started.” The Gail Pittman line is still sold through various retail stores through Mississippi and across the country, in addition to her online retail store.

As for the future, Pittman says, “I pray it will be ‘colorful’ and busy! There is always something out there waiting to be designed! Life is good and I love what I do. I feel very blessed that God has given me the ‘work of my hands.’”

Dana Whitman Designs
Long Beach, MS

Dana Whitman is a native of Long Beach who worked for WAOY, a Christian radio station, before Hurricane Katrina ripped through the Mississippi Gulf Coast on August 26, 2005. Whitman’s family was spared from much of the devastation that other endured and within a year they were back on their feet. However, being surrounded by such devastation can leave a profound and lasting effect on one’s spirit.

“Enduring many hurricanes before, I had never been afraid of them but after seeing the damage and watching so many suffer, now I have an entirely different opinion,” Whitman said. “After coming so close to losing everyone and everything, the realization how short life is always lingers. This led me to think long and hard about doing something I had never done but always wanted to do. ”

Growing up, Whitman’s mother encouraged her daughter to express herself through art. She says her business began with just one plate. At the urging of a close friend, Whitman entered her work in a large art show. The response was overwhelmingly positive and from there her business grew. Eventually she was unable to keep up with the growing demand on her own, so she teamed up with Caffco International in Montgomery, Alabama, to help with the manufacturing and distribution. Nearly eight years after Hurricane Katrina, Whitman’s designs are now sold at art shows on the Mississippi Gulf Coast, Alabama and the Florida Panhandle and in over 475 stores in the United States including the Virgin Islands.

Whitman’s bright, vibrant designs depict scenes inspired by coastal life with a little New Orleans influence thrown in here and there.

“When I sit down to paint, the designs just come naturally with my color schemes. I don’t pre-plan a design; I just sit and start painting,” Whitman adds. “God has graciously blessed me with the talent to design.”

Because her faith plays such an important role in her work, each piece of pottery is marked by a cross, which is Whitman’s way of thanking God for the talent he bestowed upon her. In addition to her pottery business, Whitman also runs New Beginnings Mission, a faith-based non-profit organization that helps those in need on the Mississippi Gulf Coast.

Moving forward, Whitman is looking into branching out into other various types of art and incorporating different materials into the finished product. I hopes to continue to create a diverse collection that will be well-received by current and future collectors.

Good Earth Pottery
Starkville, MS

Richie Watts has always been an avid pottery enthusiast and collector. Prior launching Good Earth Pottery in 2000, he specialized in low-fire glazed earthenware pottery. When a sales rep approached him about designing a line of high-fire stoneware, Watts agreed to give it a try. However, the end result – which would later become the popular Mockingbird pattern – wasn’t exactly what the sales rep was looking for.

“She [the sales rep] didn’t like it,” Watts admitted. “But I collect pottery and I thought it was pretty good. So I sat on it for a while and then finally decided to show it to three shops and see what they thought. All three shops placed an order and it just took off overnight.”

When Watts and his business partner Carlos Caballero officially launched the Good Earth line in 2001, they started with four patterns. Today their collection includes almost 40 patterns in a wide variety of colors that were created to be mixed and matched. While Mockingbird has consistently remained a top seller over the years, other popular patterns include Bluebird, Bird of Paradise, Blue Heron, and Sparrow.

Watts’s pottery possesses two distinct characteristics. First, the colors in each piece are not achieved through paint, but through experimenting with various shades of glaze and firing temperatures. He keeps meticulous notes throughout the entire design process so that when a finished piece comes out of the kiln that meets his expectations, he is able to recreate the process.

“I go in knowing what I want to achieve, it’s just a question of ‘How do I get there?’” reveals Watts. “I keep playing with the glazes and the temperature until I get something that looks unique. I’m not afraid to experiment or learn from my mistakes.”

Second, all of Watts’s pieces are considered high-fired, meaning that they are fired in a kiln to a temperature over 2200° F. A typical piece can stay in the kiln anywhere from 8-14 hours, depending on how high the temperature was used to fire it. This extremely high temperature produces ware that is very strong and durable and resistant to chipping, making it suitable for daily use.

Lately, Watts has been experimenting with metallic glazes and hopes to be able to introduce several new patterns to the market in the near future. Until then, he says he will continue to do what he loves.

“When I pulled that first plate out of the kiln, I had no idea that would be my equivalent to winning the lottery,” he adds. “When I open the kiln and pull out a piece that’s just right, it’s so exciting to be the first one to see it. I get so much personal satisfaction from it and I can’t imagine doing anything else.”