1. ACCENT
S O U T H M I S S I S S I P P I
OCTOBER 2009
ItâO™s Fall in South Mississippi
SOUTH MS CUISINE | BEAUVOIR RESTORATION | ARTIST STACEY JOHNSON | BEEKEEPING |
LIFEâ ™S SECOND CHANCE

4. ACC E N T
SOUTH MISSISSIPPI
Volume 1, Number 3 †¢ October 2009
www.accentsouthmississippi.com
JOIN OUR FACEBOOK FAN PAGE EDITOR-IN-CHIEF Robyn Jackson theaccenteditor@aol.com
CONTRIBUTORS Trudy Berger Karen Blakeney Charlotte Blom Layla Essary Louie Galiano
Kristen Twedt Valerie Wells GUEST COLUMNISTS Dawn Gillis Karen Blakeney James Welch
ADVERTISING For advertising information Kristi Carver Brookhaven and McComb
kristicarver@bellsouth.net Charlotte Blom Hattiesburg charlotteblom1@gmail.com
DESIGN & FABRICATION Lisa W. Pittman accentproduction@cableone.net SUBSCRIPTIONS
subscriptions@accentsouthmississippi.com ACCENT South Mississippi is published
bimonthly by SoMiss Publishing LLC Post Office Box 19027 Hattiesburg, MS 39404-9027
SoMiss Publishing LLC. All rights reserved. Contents of this magazine may not be
reproduced in any manner without written consent from Publisher. ACCENT South
Mississippi cannot be held liable for errors and omissions. Printed in the U.S.A.

6. o cto b e r 2 0 0 9 | ACC E N T S O U T H M I S S I S S I P P I | V O L . 1, N O. 3
CONTENTS
features
Seasonâs™s Best!
32
16
BEAUTIFUL AGAIN by Valerie Wells Hattiesburg architect Larry Albert oversees
restoration of historic Beauvoir SWEET AS HONEY by Charlotte Blom Petal beekeepers
buzz about honeyâs™s healing powers BREAKFAST AT TIFFANYât ™S by Layla Essary Junior
Auxiliary to host charity ball to fund annual service projects
24
RINGSIDE AT RICHBURG by Valerie Wells Sullivan-Kilrain fight made headlines and
raised a ruckus 120 years ago
20
26
WILD AT HEART by Layla Essary Transplant gives Hattiesburg woman second chance at
life
ON THE COVER Decorate with Scarecrows Photography - PhotoXpress ABOVE Pumpkin
Painting Photography by Erica Sherrill Owens
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8. CONTENTS
GUEST COLUMNS
O CTO B E R 2 0 0 9 | ACC E N T S O U T H M I S S I S S I P P I
12 14
DAWN GILLIS Still waiting for a cure JAMES WELCH Southern gatherings always include
family, fun and food
ARTS & ENTERTAINMENT
in every issue
10 Editorâs™s Notes 56 Life in South Mississippi
32 34 42 44 46 48 50 53 54 55
SEASONâ2™S BEST Fall photo essay by Erica Owens CLAY MATES Coast artist infuses
emotion into handcrafted figures
34 44
SOUTH MS CUISINE
WHEN THE STOMACH IS FULL, THE HEART IS CONTENT Joyce & Darnellât ™s in Carriere
FRESH FROM THE FARM HattiesburgâA™s New Yokel Market caters to organic food lovers
SISSY AND THE INEZ RESTAURANT A love affair with food in Brookhaven ââœI COULD EAT
IT ALLâR The Dinner Bell in McComb keeps the tables loaded with Southern
specialties SEAFOOD THE OLD BILOXI WAY Tarantoâa ™s Crawfish and More is worth the
drive to Woolmarket BRING YOUR APPETITE Sample the best of Brookhavenâs ™s
restaurants and caterers at Taste of the Trust
IN THE KITCHEN
APPLE-ICIOUS Autumnâr™s favorite bounty Try these delicious recipes and enjoy the
best of fallâA™s harvest PUMPKINS Pumpkins - not just for carving
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10. CONTRIBUTORS
TRUDY BERGER, a retired business consultant who moved to Southwest Mississippi
after a 30-year professional career in Houston, is an election commissioner for
Pike County and a volunteer for the Summit Historical Society, the McComb Depot
Railroad Museum and the Preservation Commission in her current hometown. She is a
graduate of the LSU School of Journalism.
KAREN BLAKENEY is an award-winning writer who lives in Gulfport with her husband
and five children. Before graduating from Millsaps College, she studied art and
poetry at St. JohnâB™s College at Oxford University. Karen has recently completed a
memoir about her young sonâe™s struggle to overcome Scimitar Syndrome and
Congenital Kyphosis. She maintains a congenital heart defects Web site,
www.NathansPrayer.com.
CHARLOTTE BLOM has a bachelor of arts degree from Vassar College. She has been
freelance copy editing and writing for years, as well as sampling unrelated
professional experiences. She enjoys exploring, hunting and gathering in and around
her home in Hattiesburg.
LAYLA ESSARY is a freelance writer for various publications and works as a contract
public relations consultant. Before fulfilling communication roles with two area-
wide non-profit organizations, Layla worked for nearly a decade as an anchor and
reporter for local television stations in Mississippi. She and her husband Mike
enjoy watching their two elementary-aged kids play baseball and participate in swim
team activities. LOUIS A. GALIANO owns an antiques store with his wife Debbie in
Picayune. A graduate of Louisiana State University with twin degrees in English and
business, his career has been mostly in management and in teaching college
economics. He is presently at work on his second novel, a sequel to his first,
ââœSnorkel Immersions in Time.â❠Born in New Orleans, he moved to the Picayune
area more than 20 years ago. KRISTEN TWEDT is a freelance writer whose work has
appeared in the Christian Science Monitor, Mississippi Magazine, South Mississippi
Scene, The Hattiesburg American and various online ezines. Books include ââœA
Tribute to Mom,â❠and ââœMy Crazy Christmas Catastrophe Cat.â❠A Mississippi Gulf
Coast native and graduate of the University of Southern Mississippi, Kristen lives
in Hattiesburg with husband Steven and two children, Sam and Katie. Samples of her
columns appear at www.kristenscolumn.blogspot.com. VALERIE WELLS is a freelance
writer who has covered all aspects of community journalism for the past 20 years. A
military brat with deep roots in South Mississippi, she looks for stories about the
shared history and culture of the region brought to life by everyday folk. She has
written for national and regional magazines and has been editor of several
publications and Web sites. She lives in Hattiesburg with a patient husband and two
well-adjusted sons.
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12. EDITORâ ™S NOTES
SINCERELY SOUTHERN
FOOD, GLORIOUS FOOD
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ONE OF THE BEST THINGS ABOUT BEING FEATURES EDITOR AT A DAILY NEWSPAPER IS ALL THE
FREE C O O K B O O K S Y O U G E T I N T H E M A I L . P U B L I S H E R S WERE
always sending me review copies of their cookbooks when I was features editor at
the Hattiesburg American, and I gladly found ways to include as many of the
cookbooks as possible on the weekly food page. A locally-produced volume, such as
the one from Hattiesburgât™s Main Street Baptist Church featured in this issueâa ™s
article on pumpkin recipes, would get a full feature with photos and several sample
recipes. Sometimes, I just pulled a recipe or two from several cookbooks to include
in a round-up type of story (try these lasagnas, chicken casseroles, fruit pies,
etc.). The cookbooks piled up on my desk and filled my filing cabinet drawers until
I was done with them. I gave away a fair number to co-workers, but many of the
books came home with me. Now, I have a shelf full of cookbooks collected during my
25 years in the newspaper business, and I still enjoy leafing through them
occasionally. Like a lot of other collectors, I enjoy curling up with a good
cookbook, salivating over the beautiful color photographs and fantasizing about how
the recipes taste, imagining the feast I might prepare for my family and friends.
The funny thing is, I hardly ever try any of the recipes in the books! Once in a
while I go through one or two looking for something new to try. I have a few quick
and easy recipes that I fall back on, and itâe™s easy to get stuck in a recipe rut
when you cook the same meals week after week. A new cookbook usually inspires me to
at least try one or two new recipes. Occasionally, one will become part of my
repertoire. One of the best things about living in South Mississippi is the food.
Whether we dine with friends at one of our favorite restaurants, cook for ourselves
at home, or enjoy the spread at a family reunion, church dinner on the grounds or
an office potluck, we have an abundance of tasty choices. No wonder Mississippi has
the unfortunate distinction of being the most overweight state in the nation. The
calories from all those delicious meals of fried chicken or shrimp gumbo add up
quickly, but how can we pass up those buttery biscuits or that bowl of peach
cobbler topped by a scoop of homemade vanilla ice cream? This issue of Accent South
Mississippi celebrates the cuisine of our region. From traditional Southern dishes
and Creole/Cajun-flavored treats to farm-raised Mississippi Delta catfish and fresh
Gulf seafood, we are truly blessed to live in a part of the world where good food
is such a tremendous part of life. And with the holidays almost here, the feast is
about to begin. Pass the cornbread dressing and enjoy!
Robyn Jackson

13. BROOKHAVEN LITTLE THEATRE
SUPPORT THE LOCAL ARTS
www.brookhavenllittletheatre.org

14. GUEST COLUMN | dawn gillis
October marks the 25th anniversary of Breast Cancer Awareness Month. The National
Breast Cancer Awareness Month organization is a partnership of national public
service organizations, professional medical associations and government agencies
working together to promote breast cancer awareness, share information on the
disease, and provide greater access to screening services. For more information, go
to www.nbcam.org.
Still waiting for a cure
SURVIVING BREAST CANCER INSPIRED DAWN GILLIS TO START A FOUNDATION TO HELP OTHERS
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TEXT BY DAWN GILLIS
In August of 1997, it was time for my yearly visit to the mammography department at
Wesley Medical Center in Hattiesburg. As usual, I also needed an ultrasound because
my breasts were very dense. I left there thinking, ââœIââ™m glad thatââ™s done for
another year!⠝ A few days later, I received a call from my doctorâr ™s office
saying that he wanted a needle biopsy performed because there was a small area of
calcification that he wanted checked. Off to LAW for that procedure, which wasnâf ™t
too fun. A few days later, ââœthatâ❠call came in from the doctor himself, giving
me that dreaded diagnosis: breast cancer. It was quite a shock because I always had
my mammograms and did selfexams and never felt anything unusual. The next week I
got all the details. It was a very small area, stage 1, but I needed a mastectomy.
I had never had surgery before, nor been in a hospital other than for child birth.
On the morning of surgery I remember the anesthesiologist saying, ââœBoy, you
really picked one to start out with!âe
and there was no node involvement and prognosis was excellent. After conferring
with the oncologist, it was decided that I did not have to undergo chemotherapy and
radiation. Thank God! Nevertheless, all of this was very traumatic and recovery was
slow. Two years later, after a thorough recovery and mental acceptance, I had
reconstructive surgery. Now, each year, I have my visit to the doctor and several
lab procedures and an ultrasound. So far, so good. I am a prime example of the
importance of yearly mammograms and selfexams. Some women either put off mammograms
because of the discomfort or fear of diagnosis or they cannot afford the cost.
Today, there is no need for these excuses. There are several funding sources in
south mississippi

15. our area to help with costs and there are many support systems on which to lean.
The earlier breast cancer is found, the better the outcome. As a result of my
experience, I created the Waiting For a Cure Foundation to help other women through
breast health education, providing a support system, especially for the newly
diagnosed, and financial support especially for the uninsured. ââœThe Pink
Palateâh breast cancer survivor cookbook kick-started the Foundation. It set a
record for the number of reprints by the printing company and received cookbook of
the year honors in 2007. Three years later, it is still a hot commodity, even
though its sequel, ââœSweet Success,â❠is experiencing brisk sales, as well. All
monies from these sales have been put back into the community to help patients,
survivors and their immediate families. Sometimes things happen in our lives that
we donâr™t understand and are hard to accept. I truly believe that if I had not
received that diagnosis, Waiting For a Cure Foundation might not exist today and
many ladies would not have benefitted from its services. So, we trek on, doing our
thing, and feeling ââœwarm fuzziesâ❠because of it.
Dawn Gillis, second from right, was honored by Forrest General Hospitalâ ™s Spirit
of Women for her work to promote breast cancer awareness.
TO PURCHASE A COPY OF ââœThe Pink Palateâ❠or âââSweet Successâ❠cookbooks, go
œ
to www.waiting4acure.org or call (601) 543-5719.
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16. GUEST COLUMN | james welch
Southern gatherings always include
T
TEXT BY JAMES WELCH
The sweet aroma of grandmotherâu™s fresh-baked cornbread drifts through the warm
air. Various thuds and grunts can be heard from the backyard as cousins and uncles
toss the football around. The dirt flies as they spin on their heels to make a
difficult catch. An ever-increasing pleasance hangs in the air as family members
begin arriving for what has become as much a part of Mississippi as pine trees or
mud. These very informal family gatherings happen rather frequently all across our
great state. The informality of it has become the very thing that is so beautiful
about it. We can arrive in comfortable attire and not be concerned in the
slightest, as today we are completely surrounded by those who love us. Flip-flops
are the norm and shorts the most practical, in the fight to beat the heat. The
importance of comfort overshadows the importance of looking prim when we are back
home. The sounds of children at play ring with a resounding and very satisfying
nature, as their laughter instantly makes one smile. Mothers snap pictures as
children run by, playing cops and robbers or cowboys and Indians. Jump ropes and
Frisbees lay motionless in the yard as the children play chase or climb a tree.
With dirt on their faces they laugh and play. Even this helps to ease the mood and
provide for this unique atmosphere. Meals of mouth-watering baked beans, delectable
pulled pork and uncle Billâo™s brisket begin arriving. Delicious Potato salad and
coleslaw that combine choice ingredients which explode with divine flavor upon each
bite start lining the folding tables as people congregate around them. Salads and
casseroles are plentiful and recipes are exchanged. Paper plates and disposable
napkins are used, to even further decrease the work involved, proving that the
ultimate goal is to dissipate any stress that is brought to the table. The
conversations take satisfying strolls through topics like the weather, the news and
how juicy the hamburgers are. The dialogue is genuine and no ulterior motives
exist, because youâr™re amongst family. Almost as a routine there will be talk of
recent ailments and accomplishments throughout the

17. de family, fun, and fantastic food!
family. Discussions about work, play and life goals are almost certain to be had.
Then, there will be rejoicing together and grieving together, where needed, as
families tend to do. Topics never stay glum long, though, before returning to happy
times and reminiscences of all the old family stories. Lots of laughs help to
create a very unique, light-hearted environment where you can truly feel free. The
savory smells of pies and cakes fill the house and begin to lighten the already
easygoing mood as their aromas mix and mingle with the aromas from the wide array
of foods being prepared. By now everyone is anxious to eat after being subjected to
the amazing ways that Southern foods penetrate all of our senses at once. We smell
them, see them and just canâr™t wait to taste them. Great Southern cuisine
penetrates us right down to our souls. As we eat an amazing culinary masterpiece we
begin to become increasingly happy. Our souls crave great food as much as our
stomachs do. Each enjoyable bite comes with an increased pleasantness, until we
feel that our souls are filled. Each sweet flavor seems to sweeten our mood and
each spice seems to spice
up our lives. With each delightful bite we can delight in how wonderful life is and
savor the moment. We use these meetings, comprised of great food, family and
friends, to celebrate everything from Little League games to The World Series. We
gather in this way, over great Southern entrees, to celebrate a wedding or an
anniversary, when we see the kids off to college and when someone retires from a
fulfilling career. When welcoming a baby into the world, one can expect to find
these types of assemblies. No matter the occasion, I think youân ™ll agree that
these gatherings are essential to our Southern lives. The fondest memories I have
of my grandmother involve her at the stove, or our family enjoying her wonderful
meals. When anyone visited with her, she began by saying hello and immediately
began asking if they were hungry. It was very important to her that when you left
her home, you were full, so periodically throughout a conversation sheân ™d
interject with something like ââœWould you like a slice of pie?â❠I now see that
she understood that a good visit was complete when mind, body and soul were filled
with great Southern cuisine.
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18. DESTINATIONS | beauvoir
B EAUTIFUL A GAIN
Hattiesburg architect Larry Albert oversees restoration of historic Beauvoir

19. O
TEXT BY VALERIE WELLS PHOTOGRAPHY COURTESY ALBERT & ASSOCIATES
One of the signs of the Gulf CoastâO™s rejuvenation is a white, raised cottage
Greek Revival home built in 1848 on a prominent corner in an old city. Beauvoir,
the small mansion in Biloxi where Jefferson Davis spent his retirement, survived 21
hurricanes before 2005. The president of the Confederacy moved to this beachfront
property in 1877 and lived here until he died in 1889. After Hurricane Katrina
ripped the porch off the old house and left behind a skeleton of wood, many assumed
Beauvoir was hopelessly destroyed. Now restored, Beauvoir - French for beautiful to
look at - hides an invisible strength inside its graceful walls. ââœWe have made
the building 90 percent stronger than before Katrina,âo  said Larry Albert, the
Hattiesburg architect who oversaw the detailed historic renovation.

20. The ceiling of the formal reception hall is the star attaction.
Reinforced steel is the hidden skeleton of the house now that buckles Beauvoir
tightly to the ground. Surrounded by wood and steel, visitors would not be able to
see the steel. Instead, they would see a scene from the late 19th century. ââœIt
looks the same now,âd Albert said. Other treasures to look for are the wall and
ceiling paintings. Visitors who saw Beauvoir before Katrina will see richer colors
in the restoration, including a faux painted oak door. Albert began the massive
undertaking in May 2006. The work took just a little more than one year. On
Jefferson Davisâa™s 200th birthday on June 3, 2007, Beauvoir reopened to the
public. ââœItââ™s worth a trip to see it replicated,â❠Albert said. About 100 to
150 visitors come to the grounds every day, said Rick Forte, acting director and
chairman of the board of Mississippi Division of the Sons of
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21. Confederate Veterans, the organization that owns and operates the site. Heâ ™d like
to see closer to 250 visitors daily to help offset the costs of rebuilding and
maintaining the property. ââœIf Jefferson Davis hadnââ™t lived in Beauvoir, a
casino would be there now,âr Forte said. Just like the hidden steel that keeps the
house buckled to the ground, Jefferson Davis the man has more layers than what most
of us remember - that he was the political head of the South during the Civil War.
Forte wants visitors to know Davis was also a U.S. senator, a hero of the Mexican
War, secretary of war under President Pierce and a founder of the Smithsonian
Institution. If not for the Civil War (or the War Between the States if you prefer)
, Davis would have been president of the United States, Forte contends. After Davis
died, the 51 acres with cottages became a home for Confederate veterans and their
widows. As late as the 1950s, some of the last Confederate widows were still living
on the grounds. Forteââ™s mission today is to ââœeducate the world about Jefferson
Davis and the Confederate soldier.âo  A cemetery on the property includes the
graves of hundreds of Confederate soldiers. Besides the Greek Revival home and its
furnishings, other buildings on site include replicas of the cottages that were
destroyed by Katrina. A new presidential library and museum will be built just 30
yards away from where the old one was, a move dictated in order to get federal
money to fund the rebuild. Other outbuildings that were lost to Katrina will be
replicated in accurate historic detail. Plans to recreate Varina Davisâ ™s flower
and vegetable garden will be historically correct also, only using plants Miss
Varina would have used. Beauvoir is open from 9 a.m. to 5 p.m. every day except
Thanksgiving and Christmas. Itâr™s easy to find, too. The address, 2244 Beach
Blvd., is at the corner of U.S. 90 and Beauvoir Road, right next to the Mississippi
Gulf Coast Coliseum. Guided tours are available to adults for $9 and children for
$5. For information, call (228) 388-4400 or go to www.beauvoir.org.
Above, the parlor leading to the library and beams removed from Beauvoir during the
restoration process.
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22. FEATURES |beekeeper
HONEY
sweet as
Petal beekeepers buzz about honeyâô ™s healing powers
B
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TEXT AND PHOTOS BY CHARLOTTE BLOM order to get the benefits from it, especially the
anti-allergenic effects, Bud specified, it has to be locally-produced honey.
ââœDonââ™t be foolish enough to go buy honey from a health food store from
California,ân Bud warned. Honey, they also informed me, has antibacterial
properties, one time healing a stubbornly inflamed dog scratch on Billie Jeanây ™s
arm. The Crosbys hadnâe™t actually meant to get into beekeeping. After Bud retired
23 years ago from United Gas Pipeline, the couple intended to spend more time
tending to the earth and their garden, as well as the blueberries, bananas,
muscadines, Bradford pear trees and peach trees all growing in their back yard.
Each summer, advertised only by a roadside sign, blueberry picking also brings the
Crosbys ââœhundreds of gallonsâ❠worth of business. Bud decided to start one honey
bee hive in order to help pollinate their plants. But soon the sole hive was
attracting more swarms, and since a hive can only have one queen, ââœjust like
women,âe Bud joked, he had to get more. By the end of the first year, the Crosbys
were up to five hives. After 22 years, ââœB&Bâ❠Bee Farm expanded to more than 20
hives at several locations, including Lumberton. As the couple demonstrated the
process of extracting honey, recounted facts about the beesâl™
Billie Jean Crosby greeted me at the front door in her striped blue T-shirt and
jeans shorts and stepped aside to invite me into the living room. Serenading me
with a howl from the top of their brown leather couch was a little blonde dog,
Angel. Beside her stood the jovial 78-year-old beekeeper, Grady ââœBudâ❠Crosby.
Billie Jean and Bud are the dynamic duo behind ââœB&Bâ❠Bee Farm, based out of
Petal. At their kitchen counter they recounted several stories of how they came
into beekeeping, all the places theyâr ™ve lived before settling into retirement at
their 2-acre property, various scenarios of their mailboxesâi ™ demise (it had just
been knocked over for the 17th time the day before), and about all four of their
dogs, including 3-legged dog, Lucky, and their blind dog, Bear. Bud and Billie
Jean, married for 57 years, have an easy rapport with one another, often making
witty plays on words as Billie Jean affixed labels on a couple of jars of honey and
a jar of bee pollen, which she takes religiously. ââœOh, she wonââ™t go a day
without it,âo said Bud. Billie Jean explained that bee pollen (traces of which are
found in honey) is good for allergies, arthritis and that some people even consume
it, by the spoonful, for energy, although in some users, it might aggravate some
allergies. But in
south mississippi

23. intricate organizational and social order, and beekeeping, Budâ ™s amazement seemed
fresh, even after two decades of experience. ââœThey are absolutely fascinating,ââ
he said. ââœIt boggles my mind â⦠They are undoubtedly the greatest little insect
the good Lord ever made. And Iâc
For more information on B&B Bee Farm, call (601) 584-8433. Honey is sold at the
following locations: Stickâ ™s Bar B Q, Corner Market in Hattiesburgâo ™s University
Mall and Petal, Rameyât™s in Purvis, Petal Discount Grocery, Chuck Wagon in
Runnelstown and Cuevas Fish House in Lumberton. Pollen jars are sold at Vitamins
Plus in Hattiesburg.

24. FEATURES | hattiesburgâ ™s junior auxiliary
Breakfast at Tiffanyâg™s
JA to host ââœBreakfast at Tiffanyââ™sââ-themed Charity Ball to fund annual serv
ice projects
M
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TEXT AND PHOTOS BY LAYLA ESSARY
project chair Kim Gibson. ââœJA was able to offer this dynamic internet safety
program to more than 1600 parents and children in the very first year it was
offered.â❠ââœSurf Smartâ❠is just one of the 25 service projects sponsored by JA
each year. ââœServing children and families throughout the Hattiesburg region
continues to be the mission of this incredible organization,âr
Auxiliary of Hattiesburg President Hope Andy. ââœJA is comprised of more than a
hundred committed
More than a hundred parents packed a room at the Lake Terrace Convention Center in
Hattiesburg last spring to learn more about the emerging danger of internet
predators. The Junior Auxiliary of Hattiesburg hosted the ââœSurf Smartâ❠program
as a way for experts in the field of law enforcement to educate parents about ways
to protect their children from dangers lurking on the World Wide Web. ââœWe were
amazed by the community response to this first ever project,ât
Auxiliary
south mississippi

25. women who not only sacrifice time and resources for others in need, but serve as a
liaison to the community to bring in valuable financial contributions through our
annual Charity Ball.âi Each year JA provides a wide range of vital support to Pine
Belt area children, such as providing nearly a thousand fully supplied backpacks to
needy school children, hosting ââœParentââ™s Night Outâ❠events for families with
special needs children, and distributing college scholarships for area high school
seniors. All of the work conducted by JA members is funded through the
organizationâo™s annual Charity Ball. This yearâ ™s Charity Ball, themed
ââœBreakfast at Tiffanyââ™s - The Children Are Our Jewelsâ❠will be held at 8 p.m.
Friday, Nov. 13 at the Lake Terrace Convention Center. The event raises more than
$100,000 to fund the organizationâe™s annual service projects. While some of the
projects started more than 50 years ago, new service areas, such as ââœSurf
Smart,â0 have been created as a response to emerging issues related to children
and family, said JA Second Vice-President Whitney Middleton. ââœJA has been working
to improve the lives of children for decades here in Hattiesburg,âe  Middleton
said. ââœWeââ™re proud of the strong legaJunior Auxiliary members work tirelessly
yearcy of JA, through our willingness to get to know round on projects that promote
the health and well-being of children. the children we serve on a personal level,
and at the same time, providing services to families weâe ™ll never get to meet. It
is a great experience knowing that we are making a difference in this community.ât 
ââœWeââ™re excited about the ââ˜Breakfast at Tiffanyââ™sââ™ theme as a way to
create an elegant atmosphere for our Charity Ball guests,ân  said Charity Ball
CoChair Anita Wright. The event will feature a spectacular silent auction,
exquisite artwork, and an assortment of goods and services from regional
businesses. Tickets are $100, which admits two. Once again this year the event will
feature a For more information about this yearâ ™s raffle to win a magnificent
piece of jewelry valued Charity Ball or the services of the Junior at more than
$8,000 from Jewelmasters of Auxiliary of Hattiesburg, visit Hattiesburg.
Entertainment is provided by the www.hattiesburgjuniorauxiliary.org. band Meet the
Press.
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26. FEATURES | sullivan-kilrain fight
RINGSIDE
AT R I C H B U R G
Sullivan-Kilrain fight made headlines and raised a ruckus 120 years ago
T
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TEXT BY VALERIE WELLS
entire caper would make a great movie. The event had it all - comic moments, runs
from the law, raw violence and 3,000 spectators - maybe as many as 5,000 by some
accounts Today, 120 years later, the Richburg site of the famous sporting event is
now part of Hattiesburg. A road bears the name of both fighters as if ââœSullivan
Kilrain⠝ had been a single man. A state landmark sign on Veteranâo ™s Highway near
the Pine Grove treatment facility gives an abridged version of the famous fight.
Hattiesburg historian Andrew English has written a lengthier account of the illegal
match that attracted a wild media circus. ââœFar from civilization and the
policemanâg™s baton this was the site where sports history would be made,âe 
English wrote in his new book, ââœRingside at Richburg.â❠His extensive
examination of original documents reveals something of the panic among law
enforcement officials in the Deep South who knew this illegal fight was coming soon
somewhere nearby. ââœSend me a posse of men at once!â❠the sheriff of Marion
County wrote to the sheriff of Lauderdale County. English includes the note in his
book as well as the differing accounts of 3,000 to 5,000 witnesses. He describes
the ââœcarnival-like atmosphereâ❠of the bout and the train ride to and from
Richburg. A substantial amount of money was involved. English wrote that the
promoters and investors made more than $24,000 from the eager fans.
ââœThe Bigger Brute Won,â❠read the headline in the New York Times on July 8,
1889. The national storyâa™s dateline was New Orleans, but the historic last bare-
knuckle fight took place 104 miles northeast, just outside Hattiesburg. After 75
rounds, the fighter John L. Sullivan - the bigger brute - defeated John ââœJakeââ
Kilrain near a Richburg saw mill. The hype preceding the illegal fight was intense.
Promoters made no secret of their plans to pit these two pugilists against each
other. The secret was where the fight would be. Speculation fell on New Orleans and
crazed boxing enthusiasts went nuts. The mad rush out of Louisiana to avoid the law
filled train cars full of reporters and onlookers. The
south mississippi

27. Vendors on the train and at the site made money selling beer, water and sandwiches
to the crowd. Even though the fight was supposed to start at 8 a.m., it continued
most of the morning. English notes that records show it was 104 degrees before 11
a.m. at the South Mississippi spot surrounded by pine trees near a saw mill. And
the fight really did last 75 rounds. Blow-by-blow accounts appeared in many
newspapers. Sullivan probably had won the fight by the 68th round when Kilrain
started to act dazed and some wondered if he had a concussion or possibly a sun
stroke from the July sun. But he hung in there through the 75th round and could
take no more. ââœKilrain was done for at the end of the round and he had to be
ât˜carried panting to his cor-
œ
ner,ââ™â❠English writes. Other records of the match back this account. âââThe
fight had lasted two hours, sixteen minutes, and twenty-three seconds, and the
spectators, realizing they had witnessed something momentous, scrounged for
souvenirs,⠝ reads a report belonging to the University of Southern Mississippi
archives. Not all those souvenirs went for free. Splinters of the ring posts sold
for $5. Someone paid $50 for Sullivanâ ™s hat. The law did catch up with the
illegal fighters eventually. Sullivan was arrested in Nashville and Kilrain was
arrested in Baltimore. They would have to return to Mississippi for another type of
fight. ââœA Purvis, Mississippi jury found Sullivan guilty of prizefighting, and in
the end, he
paid a $500 fine and left the state,â❠according to the USM archives. ââœKilrain,
found guilty of assault and battery was fined $500 and sentenced to six months in
jail.âg The national coverage the fight received was unprecedented. Wire reports
flew out of New Orleans. Even the White House got early word that Sullivan was won
the fight in the Piney Woods. In his introduction, English writes about what the
ring must have looked like, how the crowd acted and even wondered about the smell
of the gunpowder in the air. ââœI wish I could have been there,â❠he wrote.
ââœRingside at Richburg: Americaââ™s Last Heavyweight Bare-knuckle Championship,ââ
by Andrew R. English is available at Main Street Books.

28. FEATURES | second chance at life
W ILD
TEXT BY LAYLA ESSARY
AT
H EART
Transplant gives Hattiesburg woman second chance at life
A
26 a cc e n t
About four times a week, Toni Wild takes a short drive from her Oak Grove home to a
Hattiesburg gym. Within minutes she settles into the familiar surroundings of the
weight room, followed by a brisk jog on the treadmill. With each new day she is
able to add a little more distance and a bit more time to her training routine.
Wild has her sights set on running a race in October. If it werenân ™t for the blue
mask secured around her nose and mouth and a scar on her chest, there are few signs
that beating inside her chest is a heart that she received just a few short months
ago. ââœI was sitting in the hospital when we heard words that were so hard to
hear. No one dreams they are going to have to have a heart transplant.âh  Those
unimaginable words by her doctor this year is yet another chapter in Toni Wildât ™s
incredible journey of determination and endurance. After surviving cancer in 1992,
she once again had to battle the disease in 1998. That round of chemotherapy did
irreparable harm to her heart;
she was diagnosed with congestive heart failure and spent the next decade of her
life managing the condition with medications and a fierce adherence to doctorâe ™s
orders. ââœI was able to live a full life all these years, but I noticed I wasnââ™t
feeling well back in April,âw said Wild, dismissing the malaise as a common cold.
ââœI went to the cardiologist and we tweaked the medicine some. But I could tell I
was getting very winded walking even short distances. Something told me it was
heart related.ây Her hunch proved to be correct. In May, Wild was referred back to
Ochsner Medical Center in New Orleans, where she had been treated years before.
After extensive tests, the medical team came to one conclusion. ââœThey told me at
this point that all they could see as an option was a heart transplant,âb  said
Wild, reflecting on the impact of those words. ââœIt just made us take a step back
and start asking whether this was Godâa ™s plan for us.âe  For Toni, stepping back
stirred up recollections of a very different type of heart transplant decision
twelve
years ago. In 1997, Toniâo™s first husband, Tom Shoemaker, was tragically killed in
a car accident. In the thick cloud of grief, Toni took decisive actions to donate a
number of his organs to others in need - organs that included his heart. ââœAt the
time of Tomân™s accident I took great comfort in the midst of my grief knowing that
my loss could somehow enhance someone elseâr™s life. Years later I found myself in
the hospital, realizing that I needed a heart. Just years prior I had given one
away.âs POSITIVE ATTITUDE In 1999, the two-time cancer survivor met her future
husband, Jim Wild. ââœOf course, I didnââ™t know her when she went through those
previous adversities, but I knew that she had this fantastic âo ˜get on with lifeân ™
attitude that drew me to her,â❠he said. ââœAnd thatââ™s never been truer than
now.âo In June of 2009, with the encouragement of her family and friends, Toni
Wild began exhaustive efforts to be placed on the national heart transplant
south mississippi

30. registry. Each day Toni faced a litany of tests that had to be passed before moving
on to the next step in the process. ââœI had to take just about every test
imaginable,â❠said Wild. ââœWe had to do bone scans and brain scans to make sure
that there was no sign of cancer visible. We did vascular studies and G.I. studies.
Every day it was something different. Having had cancer, I waited with bated breath
to get those results, just hoping everything was clear.⠝ Jim said that those
trying days not only drew the couple closer, but they also formed incredible bonds
with members of the Ochsnerââ™s staff. ââœThere were so many people there at the
hospital that we grew close to during our days of waiting,â❠said Jim Wild. ââœWe
developed this kind of synergy with the hospital staff where we received hope and
assurance from them, but I believe we were able to give life and encouragement back
to them, as well.âm Critical care nurse Teresa Green said she instantly connected
with Toni and Jim during their stay at Ochsner Medical. ââœI was truly touched by
their faith in God and in each other,â❠said Green. ââœWorking in a life or death
set-
ting gives me lots of opportunities to offer hope and support to patients and
families. They were so receptive and encouraging.âa
motion to place me on the registry list. Before they would release me, they had to
put me on a 24/7 heart medication I.V. That continuous supply of medicine is what
kept me going.â7 The couple came home on Memorial Day. So much had happened while
they were away, including their oldest sonâe™s graduation from high school earlier
that month. ââœI had so many plans for his graduation,â❠said Wild. âââI had to
œ
realize that I was a hundred miles away and couldnâu ™t take care of any of it. I
had to relinquish all of that and let family and friends step in and put my plans
into action. And thatâo™s exactly what they did.âf  They even provided a live video
feed of the graduation. ââœI had the best seat in the house,â❠laughed Toni. MIXED
EMOTIONS Now back at home, Toni and Jim Wild began the waiting game. ââœThey told
me it could be months before I got the call. They encouraged us to not give up or
lose hope because the chances were good,âl said Toni. Factors like her good
health, body size, and antibodies played a role in those favorable chances, not to
mention her blood type - B positive. ââœKnowing that Toniââ™s blood type is B
positive
Soon Toni and Jim received the results. ââœOur medical team all came together with
the conclusion that I was a good candidate,â❠said Toni Wild. ââœThen they started
putting the ball in
28 a cc e n t
south mississippi

31. seemed fitting to us, because of her positive attitude and perseverance,⠝ said
Jim Wild. ââœThat resiliency resonated with the staff at Ochsnerââ™s. And knowing
that she had been in the giving role years before touched them.âv  Toni spent the
next week getting back into the routine of home life, managing schedules, cooking,
and running an occasional errand. Toni said the medications made her day-today life
tolerable. Content with the realization that they would probably have to wait for
months, a phone call at 11:49 in the evening on June 1 changed all that. ââœIt was
Ochsnerâe™s calling. Jim answered and handed me the phone. The lady on the phone
said, ââ˜Toni, we have a possible heart for you. Pack your bags and get here
quickly. When she said those words to me, you canâa ™t imagine the flood of emotions
that I experienced at that moment. I felt the blood rush from my head to my
feet.⠝ Toni said the bevy of mixed emotions came from knowing exactly what the
donor family was experiencing. ââœItââ™s an experience you have to live through to
understand. I knew this family was agreeing to the most selfless act they could do
for someone else. It was truly a bittersweet moment.âs So after only a week at
home, the Wilds said their goodbyes to family, packed up quickly, and headed down
to
New Orleans. After checking into the ICU, her doctor greeted her with words that
Toni said sheââ™ll never forget. ââœHe said, ââ˜Girl, it looks like itââ™s your
day.âr™ I was overcome with emotion. At that point, a lot of thoughts went through
my mind.⠝ Part of Toniât™s anxiety stemmed from witnessing countless surgeries
during her career as a nurse in an operating room. ââœIââ™ve seen and been a part
of many different types of surgeries. Perhaps I knew a little too much about what
can happen. You have to completely rely on other people to be your advocate, to do
whatâa™s best for you.⠝ One of those advocates was her nurse, Teresa Green.
ââœMy nurse was such a caring, sweet individual. She went down to surgery with me
and held my hand and right before they took me through the double doors she sang
the most beautiful hymn to me and told me everything would be OK.â❠ââœIt was a
beautiful occasion to participate in that important day,â❠Green said. ââœWhen you
have to face that kind of valley, in the end, you enter into surgery alone. It was
my joy to walk part of that road with her.â❠ââœAs you can imagine, I wasnââ™t
sure how it would turn out, but I had an inexplicable sense of peace that
everything would be OK no matter the outcome,âl Toni said.
It took about five hours to do the heart transplant surgery. The doctors told Jim
Wild that the heart was a perfect fit for Toni. ââœI feel like my old self
again,â❠Toni said. ââœIââ™ve already forgotten what it feels like to have
shortness of breath. I can go all day without taking breaks and naps to get through
the day and take care of my family.ây In addition to resuming exercise and her
role with family and friends, Toni is looking for opportunities to share her story,
to encourage others, and to help educate the public about the issue of organ
donation. ââœI believe Iââ™ve been given another chance at life for a reason and I
will never take that for granted. Itâa ™s been a while since Iâi ™ve felt this good,
and now I just hope to get better and stronger.âw  Her goal is to be strong enough
to run in the Susan G. Komen Race for the Cure this October. And while she
doesnâ ™t expect to run at full speed for the entire distance of the event, Toni
Wild fully intends to finish the race.
Toni Wild said she hopes to meet the family of the heart donor one day. She still
keeps in contact with the recipient of the heart she donated 12 years ago when her
first husband, Tom, died.
a cc e n t s o u t h m i s s i s s i p p i
29

34. ART | fall fun in south mississippi
Seasonâa™s Best
Itâs™s time for Mother Nature to put on her brilliant costume before winter brings
drab skies to South Mississippi. Autumn brings opportunities for families to carve
or paint pumpkins, decorate with scarecrows and mums, and try some of the tasty
treats that are so popular this time of year. PHOTOS BY ERICA SHERRILL OWENS

35. a cc e n t s o u t h m i s s i s s i p p i
33

36. ART | artist stacey johnson
C LAY
MATES
Coast artist infuses emotion into handcrafted figures
W
34 a cc e n t
TEXT AND PHOTOGRAPHY BY KAREN BLAKENEY
When I first met Ocean Springs artist Stacey Johnson, I was a little surprised.
Viewing her art - vessels and sculptures with contorted faces exuding an assortment
of emotions - had created an odd expectation that she would be a somber, tortured
soul. Instead, I found a charming, gentle spirit with a quiet smile and a blueberry
coffee cake waiting on her stovetop. While sipping coffee and enjoying warm cake,
she gave me insight into the creation of her unique art. Her pieces usually begin
with a title. ââœThe rest of it flows naturally,â❠she says. âââI try to keep the
œ
faces unforced, loose, and gestural.â
creates a ââœfussed overâ❠appearance. âââYou can communicate a lot of emotion
œ
œ
with a tiny splash of clay.â❠Staceyââ™s love of art began as a child. âââI still
have small creations I made in clay as a threeyear-old,⠝ she laughs. With her
mother and other close relatives working as artists, it seemed a natural path to
follow. Growing up in the Mississippi Delta, she developed a respect for the
ââœuntrained work of the generally poverty-stricken and uneducated folk artistsââ
in her community. She went on to study at Loyola; and after graduation, she viewed
an Art Brut exhibit in New York City. The term, ââœArt Brut,â❠was coined by
French artist Jean Dubuffet to describe the raw art of insane asylum inmates. Art
Brut and Southern folk art have similar qualities that Stacey immediately
recognized and admired. These genres have been a major influence in her work.
ââœYou gravitate toward certain artists,â❠she explains. âââCertain components of
œ
their work seep into your style. Thatâa
to her craft has allowed her to amass a compelling body of work. ââœI just have to
do it,â❠she says. ââœEven if work is created and no one ever sees it, thatââ™s OK
with me.âk But, indeed, Staceyâ ™s work has an audience. She is currently
represented by Fischer Galleries
south mississippi

37. PHOTOGRAPHY BY MARIS SIMMONS NICHOLAS

38. of Jackson and Southside Gallery of Oxford. Closer to home, her work may be
purchased or viewed at Hillyer House in Ocean Springs. Stacey also has a line of
functional cups and vessels which she sells online (www.staceyjohnsonart.etsy.com).
In creating these smaller works of art, she drew upon the down-to-earth style of
Southern folk art face jugs, primarily created by African-American slaves. ââœMy
versions are simply modern translations, meant to be loved and enjoyed - not put on
a shelf!âa I couldnâo™t leave without asking Stacey about her self-portraits,
possibly the source of my initial misguided expectations. She smiled knowingly and
explained: ââœI donââ™t mean for (them) to come across as depressed, angst-ridden;
but I work from my own turmoil âl ¦ I donâe
content. Itâr™s like journaling or therapy.⠝ Having completed several major
pieces for a recent exhibition, Stacey is already eager to begin a new series of
work featuring large bird figures. ââœItââ™s something Iââ™m compelled to do,ââ
she says. ââœI canââ™t imagine my life without art.ââ
PHOTOGRAPHY BY ROBERT LOWERY, LOWERY PHOTOGRAPHY

39. PHOTOGRAPHY BY IMAGING SERVICES OF THE UNIVERSITY OF MISSISSIPPI

42. Purchase Your Copy Online
www.waiting4acure.org
Visit our Website
W C
for a
AITING URE
601.543.5719
hattiesburgâb™s downtown entertainment destination

43. South Mississippi
Cuisine
âu¢ Joyce & Darnellâp™s in Carriere ⇠¢ New Yokel Market in Hattiesburg â ¢ Inez
Restaurant in Brookhaven â ¢ Dinner Bell in McComb âr ¢ Tarantoât ™s Crawfish & More
in Biloxi
2009
PHOTOGRAPHY BY PHOTOXPRESS

44. SOUTH MS CUISINE | carriereâ¼ ™s joyce & darnellâo™s
W HEN
THE STOMACH IS FULL , THE HEART IS CONTENT âe¦
Old Spanish Proverb
O
42 a cc e n t
TEXT AND PHOTOGRAPHY BY LOUIE GALIANO
One doesnâH™t usually come to the Picayune area for a dinner of escargot and maple
leaf duck with mango wild rice, or maybe salmon cooked on cedar with a side of crab
Oscar. Well, not unless youâc™re headed for Joyce and Darnellâr ™s Casual Dining,
which has some of the finest food to be found in the Southland. Hidden away in the
pines of Carriere, Joyce and Darnellâb™s is easy enough to find. One drives east
from Picayune on Mississippi 43 North, or Sycamore Road as it is known thereabouts,
passes a large estate where actual giraffes, zebras, and camels roam the yard, goes
about a half mile and finds a small white sign on the left directing them to the
restaurant about a mile down. Again on the left, you will find a white rail fence
adjacent to a neat looking home. Enter and partake of palatal delights designed to
make your taste buds stand up and sing. Joyce and Darnell Smithâl ™s restaurant has
been in business for about two years and judging from its growing reputation and
ever expanding circle of clientele, itâd going to be around for a lot more. So
™s
how did fine dining come to Carriere, Mississippi? ââœWell,â❠says son Chef Kai
Smith, ââœit was all
south mississippi

45. sort of experimental, based on a premise that the locals would respond positively
to a higher culinary level.âo And positive it has been. Joyce and Darnellât ™s is a
family affair. While Kai the chef is constantly varying and improving his menu,
daughter Moné is a specialist in pastries, both having been schooled at the
Culinary Institute of America in New York. Another daughter, Shaneka, is the
merchandising and coordination expert. ââœShe can make a small event seem like a
gala celebration,⠝ Darnell says. The Smith family is constantly innovating from
growing their own herbs to furnishing live entertainment to crafting custom meals
for diners with specific eating needs. Some of the recent kitchen creations include
their own sauces, vinegars, and steak rubs which Joyce says that future strategy
calls for marketing. Other plans include catering to business meetings,
conferences, and private parties where Joyce and Darnellân™s can set up a full
course meal complete with white linen tablecloths. Another eatery in Slidell, La.,
is also in the works. The restaurant is also part of the community. It has an
agreement with Picayune High School to employ and train students in cooking and
serving, teaching work ethics, and public contact. Joyce and Darnellâo ™s is also a
member of Picayune Main Street, a highly active organization dedicated to improving
the cityâ ™s appearance and business climate. So what is the largest satisfaction
other that serving up a filet mignon with a rice pilaf? Joyce and Darnell agree. It
is the wonderful circumstance of being able to work with oneâ ™s whole family who
meet after hours in order to discuss the dayâo™s events and the surprises of
tomorrow. ââœWhat we want to do,â❠says Darnell, âââis to bring something
œ
exciting to peopleâ ™s table.âi
Joyce & Darnellâl™s
âo¢ Open 5-10 p.m. Thursday through Saturday and 11 a.m.-3 p.m. for Sunday brunch
âo¢ Directions - Joyce & Darnellâg™s Casual Dining is located at 137 George Wells
Rd., Carriere â-¢ Call (601) 798-4734 or visit www.greenroofinnjd.com
a cc e n t s o u t h m i s s i s s i p p i
43

46. SOUTH MS CUISINE | hattiesburgâ ™s new yokel
F RESH
FROM THE FARM
HattiesburgâM™s New Yokel Market caters to organic food lovers
C
44 a cc e n t
TEXT AND PHOTOS BY VALERIE WELLS
playing at the Thirsty Hippo. He began to see it as an oasis and became part of a
social network headed up by Erik Eaves, who owned the Hippo and the building next
door housing Main Street Books. When the bookstore moved into a larger space across
the street, The New Yokel got a new home. ââœI donââ™t think Erik gets enough
credit for what he has done in downtown Hattiesburg,âv  Cagle said. Through that
Thirsty Hippo network, more young professionals have come downtown to live and work
and take wild chances starting new businesses. Cagle said those friendships have
led to business decisions and partnerships. The mural on the outside wall of the
grocery store depicts the organic farm of Tom Dana, a South Mississippian known for
growing produce without chemical fertilizers or pesticides. Hattiesburg artist
Spence Townsend, another member of the Thirsty Hippo network, painted it. Not only
does the New Yokel Market sell organic products, the store offers several prepared
foods. CagleâY™s younger sister Anna makes vegetarian breads, fresh salads and
creative sandwiches for sale throughout the day. ââœSoup is her greatest
expression,â❠he said. Cagle has traveled across the country visiting various
organic farms and educating himself on food issues. Heâo ™s also studied economics
and history and sees deep connections between global issues and whatâe ™s in your
refrigerator right now. ââœAfter World War II, food became industrialized,â❠Cagle
begins, as he sits down and starts a conversation about the metabolic crisis of
Mississippians and big businessât™s role in controlling the food system. The
organic food movement is a reaction to the industrial take-over of how Americans
eat, Cagle said. He has simple advice for shopping for healthier food in any store:
Read the labels. Avoid the following as much as possible:
Chris Cagle smiles at a customer and bends over a notepad on the brick counter at
the New Yokel Market in downtown Hattiesburg. Itâ ™s a long bend for the lanky 31-
year-old entrepreneur but his long ponytail stays in place down his back. ââœI
think of my customers as accomplices,âe Cagle said. Many of his customers are
middle-aged, conservatively dressed and passionate about buying organic food. This
is Cagleâe™s niche. His familyowned New Yokel Market is an organic grocery store
and his accomplices come from all over the Hattiesburg area to shop here. ââœThis
is not like a hippie bastion,âo Cagle said. He first opened the store in 2005 with
some family members. At that time, it was on East Pine Street. When a space opened
up on his favorite corner, Cagle moved the business to 205 N. Main St. Cagle knows
the block well. When he was 23 and still living in Meridian, he came down with
friends to hear a band
south mississippi

47. New Yokel Market
- Words you canââ™t pronounce. - Any ingredient preceded by the word ââœFrom.â❠-
Any preservatives or coloring. ââœBasically anything that isnââ™t food,â❠he said.
He also suggests only shopping on the outside aisles of grocery stores where the
fresh food tends to be displayed and avoid the inner aisles altogether. Healthy
food has a short shelf life, Cagle said. ââœDonââ™t eat anything your great-
grandmother wouldnâ ˜t eat,âa he said, citing author Michael Pollan. He is
passionate on the subject but doesnââ™t go around fighting for his cause. ââœI
educate by diffusion, not by infusion,â❠Cagle said. ââœThe decisions people make
by choosing food are powerful.âh Cagleâc
powerful, also. ââœIn my heart, Iââ™m a farmer,â❠he said. But selling organic
food and being around other young entrepreneurs is where he wants to be right now.
Hattiesburg, he contends, is probably the coolest city in Mississippi. ââœBecause
of the young people cycling through thereân
Itât™s a college town but is also a city with a substantial population outside the
colleges, which Cagle argues makes it different than an Oxford. Hattiesburgâd ™s
history of civil rights reforms impressed Cagle. He says that kind of thinking and
action has spilled over into other ways of thinking. ââœIt tends to make the town
cooler,âo he said. Even though itâr
business. Cagle works more than 10 hours a day most days. ââœItââ™s a labor of
love. We entrepreneurs are all in the same boat, striving not to be someoneâa ™s
employee. We are eking it out,â❠he said. ââœWe need more people to step out and
take a risk and watch magic happen.âe

âa¢ Directions: New Yokel Market, 215 N. Main St., is located at the intersection
of Main and Buschman streets in downtown Hattiesburg. âo ¢ Hours: The organic
grocery store is open 9 a.m. to 6 p.m. Monday through Saturday and noon to 6 p.m.
Sunday. In addition to groceries, fresh homemade soups, salads and sandwiches are
available daily. ân¢ For information: Call (601) 584-5048 or go to
www.newyokel.com.

48. SOUTH MS CUISINE | brookhavenâa™s old inez
S ISSY
AND THE
I NEZ R ESTAURANT
A love affair with food in Brookhaven
W
46 a cc e n t
TEXT AND PHOTOS BY TRUDY BERGER
When a writer is asked to do a story about a restaurant, one assumes the story will
be about food and ambience, recipes, all the usual things one expects in a food
story. So when I arrived at the Inez Restaurant I expected to write about the food,
ambience, etc. If that is all I wrote about, the readers would be cheated out of
the real story. Donâa™t get me wrong, people who eat here three or four times a
week are clearly coming back for a reason. The reason they come back is
consistently high quality fresh food, purchased at market every day and prepared to
exacting standards, served with Southern charm and a family-like atmosphere. It is
the source of the standards, charm and atmosphere that is the real story - her name
is Sissy Davis. And although she passed away in September of 2005, her spirit is
alive and well within the walls of the Inez Restaurant. Her rules and standards
tumble forth in staccatolike tones from the mouth of her son Ricky, who now manages
the restaurant. ââœMy mother said if you worry about the cash register, you donââ™t
belong in the restaurant business âf
customer and the cash register will take care of itself âf ¦ Fresh flowers on every
table, every day âa¦ My mother said always buy 16-18 count fresh shrimp; if you
canâe™t have 16-18 count fresh shrimp, then you donâ ™t have shrimp on the menu ây “
and you know what? She was right!âi Ricky Davis can go on like that endlessly,
talking about his motherâs™s rules and exacting standards for food quality and
preparation. These words pour forth as he waits on customers, processes credit card
transactions, politely asks a waitress to get a customer some more ice tea, and
never misses a beat in the interview. And one cannot really argue with success,
because The Inez Restaurant has just celebrated its 20th anniversary. If Sissy
walked through the front door of the restaurant today, she would give Ricky an A+
for adhering rigorously to the rules. Don and Sissy Davis, the founders of the Inez
Restaurant, got their start in the food business after they moved to Wesson from
Hammond, La. Don had been a banker in Hammond and while there he and Sissy had
started a Sunday brunch club with one other couple; eight months later there were
200 people in the club and a priest was saying mass at their gatherings, largely
due to Sissyââ™s cooking prowess. Don brags to this day about his wife: ââœShe
could taste something one time and then cook it flawlessly â “ she could improve
upon it! She could do anything.ân Sissy and Donâl™s joy in cooking together had
been established and it was inevitable that one day they would venture into the
restaurant business. Once they moved to Wesson, Don said ââœSissy wanted to do
something else with food so we started preparing suppers for people who worked âe “
we cooked, packaged and delivered them to about 40-50 people as far away as
Brookhaven; all they had to do was pop them in the microwave and heat them when
they got home.⠝ But according to Don, what people really wanted was lunch in
Brookhaven ââ“ and more than lunch, a place to have lunch. ââœOne day
south mississippi

49. The Inez Restaurant
we had made our deliveries and we were parked two doors down from the Inez âÌ “ we
saw some people inside and decided to talk to them.âo  It turned out that no one
had been able to make a success of the restaurant and the people inside were the
owners of the property. Sissy and Don walked back out to the car and Don said ââœDo
you want to buy it?âe They walked right back inside, bought it and the rest was
hard work, dedication and history. From the outset Don and Sissy worked side by
side âo“ then their children worked alongside them. A look around the restaurant
provides a genealogy of the family. Don and Sissyâ.
there are pictures painted by aunts, a grandmother, paintings of Sissy and a sister
as young girls on Lake Pontchartrain, and framed needlepoint tapestries done by
other family members. A year after Sissyâ ™s death, Don suffered a bout with
esophageal cancer followed by a stroke, which ended his ability to run the
restaurant. Ricky had ended a successful career in recreational sales to return to
the restaurant once his mother fell ill, but when his father became disabled Ricky
took the reins for good. How well the Inez Restaurant is doing can be measured in
large part by the continued patronage of its loyal clientele, or perhaps by the
awards Ricky has received in his own right but one gets the sense that the most
important voice Ricky Davis hears is the sound of Sissyât ™s constant reminders.
Customers have this assurance âr“ she trained her son well.
âu¢ Open 11:30 a.m.-1:30 p.m. for lunch Monday through Friday and 5:30-7:30 p.m.
Tuesday through Friday for dinner; closed Saturday, Sunday and Monday evening â. ¢
Directions: Located on the first floor of the Inez Hotel, 103 S. Railroad Ave.,
Brookhaven; From Interstate 55 take exit 40, go into town on Brookway Boulevard;
turn right immediately after crossing railroad tracks; Inez Hotel is on left side
of street. From Mississippi 51, turn east on Brookway Boulevard, cross railroad
tracks; turn right on South Railroad Avenue and Inez Hotel is on left side of
street.

50. SOUTH MS CUISINE | mccombâ ™s dinner bell
ââœI C OULD E AT I T A LL !ââ
I
48 a cc e n t
The Dinner Bell in McComb keeps the tables loaded with Southern specialties
TEXT AND PHOTOGRAPY BY TRUDY BERGER
on the captivating and dizzying assortment of dishes that surround the immense
round tables, one of which seats 20 and two of which seat 18. For 53 years the
Dinner Bell has lured hungry patrons from surrounding states; on this day, a quick
survey of the packed parking lot revealed that more than half of the vehicles were
from neighboring Louisiana. The restaurant is located in a two-story brick home
originally built sometime between 1921 and 1923 by John White, brother of former
Mississippi Gov. Hugh White and son of legendary business pioneer J.J. White. The
house features molded ceilings, board and batten ceilings, ceramic tile flooring,
birch trims and 1,451 windowpanes (852 of which are on the first floor). The Dinner
Bell has had four previous owners, but its current owner, Buddy Davis, had sold the
eggplant featured on its menu to two previous owners for 30 years in his career
with Jitney-Jungle grocery store
In a voice dripping with rich Southern tones, almost as succulent as the food that
burdens the loaded table, Buddy Davis announces: ââœFolks, could I have your
attention? This is sweet tea! If youân ™d like to have something else to drink with
your lunch, please raise your hand.â❠And that is how every meal begins at the
Dinner Bell in McComb. Of course, Buddy has difficulty getting the dinersât ™
attention because their eyes and minds are immediately riveted
south mississippi

51. The Dinner Bell
when he decided to buy the restaurant for himself. His son, Andre, was persuaded to
return from Atlanta, along with his wife, who live in the second floor living
quarters and help his father run the restaurant. Watching the two men in action is
amazing âa“ neither one stops for a moment as they pay constant attention to what
is happening at the three large round tables. If dishes need to be washed, Buddy
will step back in the kitchen and wash them, quickly returning to the front, never
missing what has happened out there. The same is true of the wait staff as
everything moves with synchronized precision, hot dishes coming out, partially
empty dishes replaced and no guest ever having to ask for a thing. Of course the
food is the main interest: ââœI could eat it allâ❠is literally what many guests
say when they first enter the room and take in the spread before them. They sit
down and as the table starts to move they have their choice of signature fried
eggplant, sweet potato casserole, corn on the cob, squash, butterbeans, lima beans,
field peas, greens, rice and gravy, chicken and dumplings, pot roast, roast
chicken, fried chicken, rolls and corn bread. That does not take into account the
desserts which might include banana pudding, lemon icebox pie, red velvet cake,
German chocolate cake, or pecan pie. Prices are $11 Tuesday through Thursday, $12
Friday and Saturday and $14 Sunday. What are the secrets to the Dinner Bellâ, ™s
success? They are legion, but among them, longevity in the cooks (two of them
worked well into their 80s and trained the current cooks), consistency in recipes
and food preparation, longevity in wait staff, excellent service, and the owner and
his son are everpresent, friendly, and attentive to customers and employees alike.
That could well be why the legend of the Dinner Bell continues, its reputation
spreads, and the pages of its guest book contains entries from throughout the
United States.
ân¢ Open 11 a.m.-2 p.m.Tuesday through Sunday, closed Mondays and the day after
Labor Day â ¢ Open evenings by reservation only, minimum group size 36, tours and
groups of 12 or more, call ahead for availability ân
(Hattiesburg) just before second traffic light, turn right on Mississsippi 51; take
left at second caution light on 5th Street
(601) 684-4883
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52. SOUTH MS CUISINE | biloxiâ ™s tarantoâÿ ™s crawfish & more
S EAFOOD
THE
O LD B ILOXI W AY
TarantoâL™s Crawfish and More is worth the drive to Woolmarket
L
50 a cc e n t
TEXT AND PHOTOS BY KRISTEN TWEDT
Tarantoâ ™s Boiler in Ocean Springs, about the same time I opened here.âî 
Tarantoâ ™s Crawfish and More first opened in 2003 as a boiler for shrimp and
crawfish for take-out orders only. After Hurricane Katrina, Taranto expanded his
kitchen offerings to include fried shrimp, fish and other menu items. He also added
a cozy dining hall. Located in a former feed store in the heart of Woolmarket in
Harrison County, the modest, tucked-away restaurant features the kind of ambiance
favored among those who appreciate casual dining with Old Biloxi flair: clean and
casual with touches of humorous seafood decor. ââœWe want this to be a comfort zone
for our customers,â❠Taranto said. ââœWe treat our customers like people, not
numbers.âm Creature comforts include vinyl booths, simple dinette tables and
chairs, beer cooler and attentive staff who serve diners with ease and a smile. The
typical lunch crowd is anything
Looking for one of those off-the-beaten-path places serving seafood done the ââœOld
Biloxiâ❠way? Anthony ââœArnieâ❠Taranto, owner of âââTarantoââ™s Crawfish and
œ
Moreâa in Woolmarket, offers customers fresh, perfectly seasoned mudbugs, poboys
and seafood dishes featuring the delectable style and flavors that make the Taranto
name synonymous with great seafood. When crawfish season begins in late December or
early January, traffic picks up across the Biloxi River, just a few miles from the
intersection of Lorraine Road and the new Highway 605. Locals know that the Taranto
family boils ââ˜em best: with lots of essential spices and sliced jalapenos. ââœI
started boiling crawfish and making poboys to go in the delicatessen at my dadâa ™s
grocery back in the early ââ˜70ââ™s,â❠Taranto said. ââœItââ™s the Big Ridge Shop-
In on the corner of Big Ridge Road and Gorenflo. My brother still boils them there.
And another brother opened
south mississippi

53. but, from business professionals picking up a quick take-out order for the office
to denim-clad fishermen and women from the nearby Tchoutacabouffa and Biloxi rivers
lounging over cold beverages and heaping seafood platters. Laughter and colorful
chatter make this less a restaurant experience and more like eating at home with
friends, the kind of meal and doting youâi ™d expect from a big, friendly Italian
family with strong Biloxi roots. These Tarantos hail from Dââ™Iberville. ââœMy
ancestors came from a little island, Ustica, off the coast of Italy,âd  said
Taranto. ââœThey were Sicilian and came in at New Orleans. Some ended up in Las
Vegas, some of them in Biloxi because the fishing was so good. My grandfather met
my grandmother, a Yugoslavian, here in Biloxi. Weâw
After his first stint in the restaurant business at the Big Ridge Shop-In, Taranto
worked around the globe in construction, traveling to places like Egypt and
Indonesia. He sampled a vast array of exotic cuisine and brought the most mouth-
watering tastes home to Mississippi. Next, he worked in vending, serving the Gulf
Coast for 10 years, when he had a heart attack. ââœI decided I wanted to get back
to the kitchen, like the old days at my dadâe
ââœThatââ™s when I opened this place back in 2003.â❠His world travels ultimately
added a fresh twist to old favorites, and business boomed. From boiled crawfish to
a robust menu of Coastal favorites, Tarantoâs™s remains true to the ownerâw ™s
desire to share the tried-and-true way of preparing stellar seafood with his own
brand of South Mississippi cooking. ââœMost of our recipes and cooking style stick
to the Old Biloxi way of serving seafood,â❠Taranto said. ââœBut, when I was
traveling, I would find seasonings that I knew would work well with the kind of
food we like and I brought that to my restaurant. I think it gives things like our
boiled crawfish and shrimp and our crab patties a unique taste that our customers
seem to really love.â❠For those unfamiliar with the ââœOld
Tarantoâr™s Crawfish & More
âa¢ TarantoâC™s Crawfish and More, 12404 John Lee Road, Biloxi (Just east of
Coalville United Methodist Church in Woolmarket at the intersection of Lorraine and
John Lee Roads); (228) 392-0990. âi¢ Open seven days a week, 11 a.m. until 9 p.m.
Closed some holidays. Call for dates. Dine-in or get orders to go. Oysters on the
half shell are offered seasonally, dine-in only. âe
until 5 p.m. for take-out orders of boiled crawfish or shrimp.
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51

54. Biloxiâ❠style, a good example is the pressed poboy. ââœWe use good Italian bread
œ
from Gambinoââ™s out of Louisiana,â❠said Taranto. âââThe bread is sliced. We
press it, toasting both sides, dress it with lettuce, tomato, and mayo, and press
it down with the ingredients in it. Itâ
Point (Point Cadet) in Biloxi.⠝ The roast beef features a deep, darker roux than
is found in other gravies and is a signature flavor at Tarantoâp ™s that is also
found in their homemade gumbo. ââœOurs is a really good, authentic gumbo made with
Gulf shrimp and crab,â❠said Taranto. ââœAll we handle is the Gulf shrimp here.ââ
With plenty of choices, customers have elevated numerous items to legendary status.
Longtime Woolmarket resident Ora Long visited the convenient location for take-out
crawfish shortly after the boiler room opened. Sheâo ™s been a dedicated customer
ever since. ââœWe started coming here and continued because Tarantoââ™s has the
very best spicy crawfish,â❠Long said. ââœThen he opened his restaurant and
started making the best poboys. He serves good, local Gulf Coast seafood crawfish,
shrimp, crab and oysters.âb Taranto takes pride in the fact that the menu boasts
several items that remain in high demand. ââœOur seafood platter is definitely
œ
popular, yes, maââ™am!â❠Taranto said. âââThe boiled crawfish and shrimp and the
fried shrimp and roast beef poboys are, too.âi
includes not only Dungeness and snow crab, but also the delicious blue crab
indigenous to the brackish bayous and salt water here. Son Anthony and daughter-in-
law Gindy help run the thriving seafood spot, along with ââœseven really great
ladies on staffâe who treat regulars and new customers alike to a welcome place at
the table. Plans include expanding the operation to include a larger facility
within two years to better accommodate large crowds. ââœWe want everyone who visits
to feel relaxed and enjoy themselves,â❠Taranto said. ââœWe make our own sweet tea
and have root beer by the bottle, as well as beer, sodas and bottled water. We
would like to grow, serve maybe two hundred or so in one spot.ât  And what if
customers want dessert? ââœNobody ever has room for any, the way we fill the plates
here,â❠laughed Taranto. ââœBut, that has been under discussion. We may be adding
those soon. Weâr™ll see.⠝
M
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south mississippi

55. taste of the trust
| SOUTH MS CUISINE
Bring your Appetite
S AMPLE THE BEST OF B ROOKHAVEN â• ™ S RESTAURANTS
AND CATERERS AT
âN˜TASTE
OF THE
T RUST âR™
M
More than two dozen restaurants, gourmet food retailers and caterers from the
Brookhaven area will offer samples of their specialties during the 2009 ââœTaste of
the Trustât Nov. 5 at the Brookhaven Recreation Department on Mississippi 51
North. ââœTaste of the Trustâ❠is sponsored by The Brookhaven Trust, which
supports the local arts community through its four divisions - the arts, drama,
music and education. Guests will enjoy an unlimited supply of appetizers, main
dishes, desserts and other special items prepared and served by the participating
restaurants, caterers and vendors while the band Ghost Town will provide musical
entertainment. There will also be a silent auction, with local businesses, artists,
photographers and organizations donating a wide variety of items to bid on,
including a strand of pearls, an original painting of a local landmark, and a gift
certificate for a massage. Money raised from ât ˜Taste of the Trustâa  will support
programs throughout the community. The main goal of the Trust for 2009 has been to
spruce up the East Monticello corridor of the downtown area by helping businesses
freshen up the exterior facades of their businesses through matching grants.
Negotiations are currently in the works for one particular facade that will make a
large impact on the downtown area. ââœTaste of the Trustâ❠will be held from
5:30-9 p.m. Nov. 5. Tickets are $25 each in advance and are available at We Frame
It and Perkins Furniture in Brookhaven. Tickets will be $30 at the door. For more
information, call Matt Hall at (601) 327-9224.
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56. IN THE KITCHEN | apple varieties
T
Apple-icious
autumnâc™s favorite bounty
RED CABBAGE AND APPLE BRAISE
2 tablespoons canola oil 1 cup chopped Granny Smith apples 2 cups apple juice 1/2
teaspoon caraway seeds 1 small red cabbage, shredded Heat large skillet; add canola
oil. Braise apple for 1 minute, then add apple juice and caraway seeds. Add
cabbage; stir slightly to coat. Reduce heat, cover, and cook 25 minutes. Salt to
taste. You can add a pat of butter and a squeeze of lemon to harmonize the flavors
further.
From ââœBest of the Best 500 Fast & Fabulous Five Star Five Ingredient Recipes,ââ
by Gwen McKee and Barbara Moseley
TEXT BY ROBYN JACKSON
Take a bite of a crisp, juicy red apple and you get a taste of autumn. Apples are a
very versatile fruit. You can eat them fresh off the tree, bake them in desserts or
cut them up and toss them in salads, dip them in caramel or chocolate, or even pair
them with meats like chicken, pork, veal and sausage. If a recipe calls for a
baking apple, use Cortland, Rome, Winesap and Northern Spy varieties. Tart apples
include Granny Smith and McIntosh. The sweet varieties include Red Delicious,
Golden Delicious and Gala, and are the kind that are good eaten raw or in pies.
Golden Delicious keeps its shape, but Granny Smith apples will become mushy if they
are used alone, so pair them with a sweet variety when youâi ™re baking. To keep
apple slices from turning brown, toss them with a little lemon juice. If you buy a
big bag of apples at the farmerâ ™s market or produce stand this fall, store them
in a cool, dark place or refrigerate in a plastic bag. They will keep longer if
they donâ,™t touch each other. Still not sure what to do with apples? Try these
creative recipes from a few of my favorite cookbooks.
APPLE UPSIDE DOWN BISCUITS
1/2 stick butter, melted 1 cup dark brown sugar 2 Granny Smith apples, peeled,
cored and sliced into rings 1 (10-count) package frozen buttermilk biscuits, thawed
3/4 cup pineapple juice 3/4 cup granulated sugar Mix butter and sugar in a 9- by 9-
inch dish and pat smoothly. Place apple rings on top. Place in a 350 degree oven
for 10 minuts. Remove dish from oven. Dip thawed biscuits in pineapple juice; roll
in granulated sugar. Place biscuits on apple rings. Return to oven; bake 25 minutes
or until biscuits are brown and bubbly. Makes 810 servings.
From ââœBest of the Best Fast & Fabulous Party Foods and Appetizers,â❠by Gwen
McKee and Barbara Moseley
APPLE PEANUT CRUMBLE
5 cooking apples, peeled, cored and slices (7-8 cups) 2/3 cup light brown sugar 1/2
cup all-purpose flour 1/2 cup old-fashioned oatmeal 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg 1/3 cup margarine 2 tablespoons reduced-fat peanut
butter Preheat oven to 350 degrees. Coat a 2-quart oblong casserole dish with
nonstock cooking spray. Lay the apples in the dish. In a mixing bowl, combine the
brown sugar, flour, oatmeal, cinnamon, nutmeg, margarine and peanut butter. Mix
until the consistency is crumblike. Sprinkle over the top of the apples. Bake for
30 minutes, or until the apples are tender and the mixture is bubbly. Serve hot.
Makes 8 servings, 251 calories per serving. Diabetic Exchanges: 1 fruit, 1.5 other
carbohydrate, 2 fat.
From ââœThe Holly Clegg Trim & Terrific Cookbook,â❠by Holly Clegg
APPLE PIE COFFEE CAKE
1 (18 1/4-ounce) package yellow cake mix 1 (21-ounce) can apple pie filling 3 eggs
3 tablespoons sugar 1 teaspoon cinnamon Whipped topping Mix cake mix, pie filling

57. and eggs well by hand until all cake mix lumps are smooth. Spread in a 9- by -13-
inch pan sprayed with Pam. Mix sugar and cinnamon; sprinkle over cake batter. Bake,
uncovered, at 350 degrees for 30 minutes. Test with a toothpick. Serve warm with
whipped topping on top. Makes 8-12 ervings.
From ââœBest of the Best Fast & Fabulous Party Foods and Appetizers,â❠by Gwen
McKee and Barbara Moseley

58. baking with pumpkins
| IN THE KITCHEN
P U M P K IN S
not just for car ving
PUMPKIN SWIRL CHEESECAKE
Liz Kintzel Crust: 2 cups finely crushed ginger snaps 1/2 cup pecan, finely chopped
6 tablespoons butter or margarine, melted Mix ginger snap crumbs, pecans and
butter. Press onto bottom and 2 inches up side of a 9-inch springform pan. Filling:
3 8-ounce packages cream cheese, room temperature 1 cup sugar, divided 1 teaspoon
vanilla 3 eggs 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/4 teaspoons ground
nutmeg Dash ground cloves Beat cream cheese, 3/4 cup of sugar and 1 teaspoon
vanilla until well blended. Add 3 eggs, one at a time, mixing after each. Reserve 1
1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, 1 cup pumpkin, 1
teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and dash ground cloves into
remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of
1/2 of the reserved plain batter. Repeat layers. Cut through batters with a knife
several times for marble effect. Bake at 325 degrees for 55 minutes or until center
is almost set if using a silver springform pan. Bake at 300 degrees for 55 minutes
if using a dark nonstick springform pan. Allow to cool for 20 minutes and loosen
the side of pan. Allow to cool 1 1/2 hours before removing the side of the pan.
Refrigerate 4 hours or overnight. 1 tablespoon sugar 1 1/2 cups whipped topping 1
graham cracker pie crust 1 cup milk or half-and-half 1 (16-ounce) can pumpkin 2 4-
ounce boxes vanilla instant pudding and pie filling 1 teaspoon ground cinnamon 1/2
teaspoon ground ginger 1/2 teaspoon ground cloves Mix cream cheese, 1 tablespoon
milk and sugar in a large bowl with a wire whisk until smooth. Gently stir in
whipped topping and toasted pecans. Spread on the bottom of pie crust. Pour 1 cup
cold milk into a large bowl. Add pumpkin, pudding mixes, cinnamon, ginger and
cloves. Beat with wire whisk until well mixed. Mixture will be thick. Spread over
cream cheese layer. Refrigerate 4 hours or until set. Garnish with whipped topping
if desired. Store leftovers in refrigerator.
Pumpkins are a colorful part of autumn, whether they show up as carved jack-
oâm™lanterns at Halloween or as pies on the Thanksgiving table. But the big orange
gourds are a lot more versatile than that. Why not try them in a bread, or even a
cheesecake? Here are a few tasty recipes starring pumpkins from ââœRecipes &
Remembrances,âo the new cookbook published by Hattiesburgâ ™s Main Street Baptist
Church. The cookbook includes more than 900 recipes contributed by members of the
church. To purchase a copy, contact the church at (601) 296-8000 or visit the Web
site, www.mainstreetbaptistchurch.org. All proceeds from sales of the $25 book will
be used to build a new kitchen and fellowship hall.
PUMPKIN CRISP
Jean Blount 1 1 3 1 1 1 2 can pumpkin 1/2 ounce can evaporated milk eggs cup sugar
box yellow cake mix 1/2 cup chopped pecans, toasted sticks butter
Line 13- by 9-inch pan with waxed paper. Mix pumpkin, evaporated milk, eggs and
sugar together. Pour onto waxed paper. Sprinkle cake mix over mixture and pat down
smoothly. Spread pecans over cake mix and drizzle melted butter over nuts. Bake at
350 degrees for 1 hour. Cool in pan for 20 minutes. Turn onto serving plate and
peel off waxed paper. Let cool completely before frosting. Frosting: 8 ounces cream
cheese, softened 1/4 cup whipped topping 1 1/2 cup confectionerâi ™s sugar Mix cream
cheese, whipped topping and sugar until smooth. Frost after mixing thoroughly.
LAYERED PUMPKIN PIE
Libby Sellers 4 ounces cream cheese, softened 1/4 cup toasted, chopped pecans
(optional) 1 tablespoon milk or half-and-half

59. a cc e n t s o u t h m i s s i s s i p p i
55

60. LIFE IN SOUTH MISSISSIPPI | karen blakeney
SOUTHERN - STYLE
sushi?
ingredients. The final product is garnished and presented with pride, much the same
way Aunt Lena Pearlâa™s deviled eggs are dusted with paprika and displayed on an
appropriate platter (every Southern belle knows what I mean). Think of it like
this: Sushi is like the best rice casserole youâw ™ve ever eaten, only rolled into a
log and cut into bite-sized pieces that look like art. Still not buying it? I know
âo¦ itâ ™s the raw fish hang-up, which is a bit illogical to me given the number of
Southern boys who have no qualms eating still-mooing red meat. But hereâe ™s the
deal - there are a number of wonderfully delectable rolls made with fully cooked
fish. In some cases, the fish or the entire roll is fried. Fried! It doesnâo ™t get
any more Dixie-delicious than that! So maybe I have tweaked your curiosity. But
youââ™re wondering, ââœHow and where do I begin?â❠For the uninitiated, tempura
shrimp sushi is a great way to get your feet wet. Southern hospitality abounds at
sushi bars, so donâr™t be afraid to ask which rolls are cooked. Most menus actually
denote cooked items with a symbol. Soon, your adventurous side will take over.
Before long, you will want to try the Mint Julep Roll at Fatsumoâl ™s in Gulfport,
or Chef Scottâo™s Kiss of Fire in Ocean Springs. True, your friends will look at
you suspiciously, but you wonâ ™t care, because you will have discovered a new,
forbidden love. If you glance around the crowded sushi restaurant, a kindred spirit
will make eye contact with you and smile knowingly.
M
TEXT AND PHOTOGRAPHY BY KAREN BLAKENEY
My Southern-fried friends think IâE™m having a mid-life meltdown. Donâi ™t get me
wrong. I still get excited over a good mess of turnip greens served over a bed of
warm cornbread. And a properly prepared pot of black-eyed peas can make my eyes
mist over. But lately, I have ventured beyond dumplings and yam bake and pulled
pork barbeque. I am having an affair with sushi. I use the word affair because
thatâb™s exactly what folks insinuate when you reveal an obsession of this sort. My
brother, Tom, asks me, ââœWhy would you eat that stuff?â❠His tone suggests I have
betrayed my solid relationship with a lifetime of Sunday dinners. My friend Lenrose
was no help; she told me she didnâh
code for ââœDonââ™t you think youââ™re a little too old for such shenanigans,
honey?âh What my disapproving friends fail to recognize is that sushi has some
amazingly Southern qualities. It is lovingly prepared with the freshest