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We Recommend We Recommend

Tennessee Shakespeare Company Presents “Ada and the Engine”

“She walks in beauty, like the night / Of cloudless climes and starry skies,” read the first lines of Lord Byron’s “She Walks in Beauty” — lines that double as the first lines to Tennessee Shakespeare Company’s newest production, Ada and the Engine, which revolves around Ada Lovelace, Lord Byron’s forgotten daughter.

“What gives Ada life is the heartbeat of her father’s literature,” says Dan McCleary, director of the show. “She never actually met him. Her mother was intent on her never being like her father and forced her into a life of science and mathematics. And that’s not where women go at this time in London, but Ada is adept at it — more than adept.” As such, Ada went on to coming up with binary coding — those zeros and ones that are the foundation of modern technology.

Because of her continued role in our technology two centuries later, the play is a “fantastical marriage between the historical and the modern, and so it’s a production unlike any we’ve done before. Audiences will get a sense of true-fact history on stage, but also you’ll see the modernity in the costumes, in the lighting projections, on the set, in Edison bulbs on stage, and in the music. There’s a lot of modern dancing in the piece. There’re musical pieces that audiences will have heard and original music. … There’s even a bit of time travel where Ada ultimately meets her father and sees the past, present, and future.”

Like her father, Ada was interested in poetic, rhythmic patterns, which allowed her to recognize the patterns of binary coding. In that way, McCleary says, “The show becomes a beautiful, artistic argument for ensuring that reading fiction, reading poetry, and studying the humanities should be as central to every child’s education as science and math.”

Ada and the Engine, Tennessee Shakespeare Company, 7950 Trinity, Opening November 11th, 7:30 p.m., $20-$35.

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At Large Opinion

Mind Over Meta

Facebook is a daily presence in my life and has been since 2010 when I joined the social medium to post pictures of a trip my wife and I took to the Grammys in Los Angeles. I remember I created an “album” of photos, each carefully captioned: the beach at Malibu; the HOLLYWOOD sign; Tatine meeting Weird Al Yankovic. So exciting!

It was around this time, I suppose, that most of us basically stopped shooting pictures with a camera. You remember that tedious process: You’d take your film to Walgreens, then wait a few days to go pick up your developed pictures (along with the negatives, in case you wanted to go crazy and print another copy). Then you’d sit out in the parking lot, looking through your vacation shots or whatever. No filters, no enhancements. What Walgreens gave you is what you got. How crude.

Now, our phones take care of all of that. Instant sharing! Filters! Video! No more dusty sleeves of old photos stuck in drawers. And Facebook has all our shots organized by date and subject matter and helpfully suggests reposting them as “memories” for us, so we can amuse/bore our friends all over again.

Around the world, three billion people are using Facebook to advertise their lives, faces, interests, writing, families, gardens, pets, food, businesses, music, vacations, politics. And Facebook uses all that free information we provide to make mega-billions of dollars from companies that want to advertise to us. It is a marketing behemoth with algorithms so advanced, you’d swear they’re reading our thoughts. That’s because they are, literally — the ones we write down for them. We are Facebook’s product and they’re getting top dollar for us, but we don’t seem to much care. Check out my new shoes, y’all!

Facebook has made some huge blunders. When the company pushed for a “pivot” to video in 2015, thousands of journalists were laid off, replaced by video “content providers.” Three years later, Facebook had to tell advertisers (and newspapers and media organizations) that video was not working as they’d promised. People actually preferred reading to being spoon-fed videos. Oops, said Mr. Zuckerberg, give us some journalism again, please.

And the company seems a little touchy these days, given all the bad press it’s gotten regarding its failure to remove political disinformation and racist, white-supremacist content from its platform. I have a friend who was reprimanded by the Facebook popo last week for using the word “Chubby” in referencing the Sixties singer, Chubby Checker. Yes, it’s his name, but it breached some sort of algorithmic dog whistle. I’m guessing that typing “Porky Pig” would definitely get you 30 days in the hole.

Two weeks ago, I wrote a column about the daily emails I get from Donald Trump. The Flyer art director illustrated the column with an image of a Trump fundraising ad that had been emailed to me. Normally, when I post my column on Facebook on Wednesday morning, I start getting comments, likes, etc., within minutes, mainly because I’m followed by a few hundred people, so it shows up in their news feed. That week, however, nothing. By mid-morning, I’d had two comments, maybe three or four likes. Facebook was obviously suppressing the distribution of the column.

When I figured it out and changed the art, things got back to normal quickly, but it gave me a real sense of how much Facebook can shape what all of us read in our news feeds — for good or evil.

Here’s hoping they’re as vigilant at stopping nazi memes and hate speech as they are at keeping Donald Trump from getting a free ad — and at protecting Chubby Checker’s feelings.

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News News Feature

Mo’ Money, Mo’ Problems

Receiving a financial windfall seems like a good problem to have — and it is — but the question of what to do with it can be hard to solve. The easiest answer is to pay down debt or put the money to work in a suitable diversified portfolio and pretend it doesn’t exist. That’s also probably the hardest thing to do for most people.

The impulse to spend it can be hard to resist. The problem with getting an inheritance or settlement (or winning the lottery!) is that it is — by definition — a one-time thing. Lifestyle creep is a real problem, and adjusting lifestyle spending upward is a sure way to get in trouble when the money runs out. It’s very easy to spend more but very difficult to spend less once you’re accustomed to a more elaborate lifestyle. If you do treat yourself, do it in a deliberate, one-time manner rather than getting involved with expensive hobbies or memberships that keep adding up. A windfall shouldn’t change your lifestyle too much going forward unless it is very large.

How large is large and life-changing? There is a rule of thumb based on what is known as the Trinity study that determined how much money would have been needed in various historical periods to retire and never run out of money. The very rough rule of thumb is that you’d need 25 times your current annual spending. In other words, if you are invested in a reasonable portfolio and your existing money plus the windfall is more than 25 times your annual spending, you could withdraw 4 percent of your portfolio the first year, adjust that amount up for inflation each subsequent year, and be unlikely to ever run out of money.

To do this right, you have to work backwards. In other words, don’t look at your income and account balances to determine your lifestyle. Figure out how much you need to spend to be happy, and then consider if your current balances plus the windfall are approaching 25 times your annual spending. If so, then the money truly is life-changing, in the sense that to maintain your current lifestyle, you may not have to supplement your investment returns with income from a job any longer. To be clear, even a windfall much smaller than 25 times your spending can make a big difference in your portfolio’s trajectory; you just can’t quit your job based on it.

For people who keep their lifestyle in check and decide to put the money away for the future, the hardest thing can be to actually invest it. For example, someone with a $50,000 investment portfolio who receives a $10,000 bonus might agonize over putting the money to work in the markets, even though they already have five times that amount invested. As financial advisors, we always say, “it depends,” but it’s unlikely that a windfall like this should be invested at all differently than the money you’ve already put to work. You can always dollar-cost average in over a few months or years, but if history is any guide, it’s probably best to put the money to work as soon as possible, even if you are unlucky and get it invested just before a big drawdown. You should be in it for the long run.

Windfalls can solve a lot of problems, but they can cause a lot of problems as well. The well-documented addictions and bankruptcies among lottery winners and professional athletes is testament to that. Just like everything in investing and financial planning, the numbers matter, but ultimately the question is more behavioral than financial.

If you’re fortunate enough to receive a large windfall, take a deep breath, be patient, and come up with a plan — one that doesn’t involve a broad expansion of your lifestyle. Nobody says, “I sure wish I hadn’t invested all this money 10 years ago,” but there are countless variations of the opposite sentiment.

Gene Gard is Chief Investment Officer at Telarray, a Memphis-based wealth management firm that helps families navigate investment, tax, estate, and retirement decisions. Ask him your question at ggard@telarrayadvisors.com or sign up for the next free online seminar on the Events tab at telarrayadvisors.com.

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Food & Wine Food & Drink

Bibby’s Bakes: ‘Junk’ Food That’s Good for You

Anna Netri thanks keto, the pandemic, and her mother for Bibby’s Bakes.

Netri and her mother, Libby “Bibby” Brown, are partners in the business, which offers more than 50 gluten-free, sugarless baked items, which they sell online at bibbysbakes.com and at the Memphis Kitchen Co-Op at 7946 Fischer Steel Road in Cordova.

They introduced their frozen pizzas Wednesday, November 10th. “The crust is my invention,” Netri says. “We make cheddar biscuits and turn that into a biscuit bread. It’s really delicious and airy and crunchy, and we pile it high with toppings.”

In 15 minutes, “you’re eating something that is mind-blowing.”

Netri isn’t a fan of “healthy” food. “I don’t want it to taste healthy. When you put something from us in your mouth, it tastes like you’re eating junk. And it should.”

She didn’t cook much before the pandemic, Netri says. “I’d never call myself a cook. I always understood how flavors worked together.” Netri and Brown got on the high-fat, low-carb, gluten-free ketogenic “keto” diet before the pandemic. Before that, she says, “I would binge when nobody was looking and often it would be on crap like chips and bread. Keto was a good way of eating because it eliminated a lot of those trigger foods.”

Her mother found gluten-free recipes on the internet. “She made a lot of different kinds of breads and biscuits. They were delicious. And they were made with almonds.”

Netri was a life coach for years until the pandemic. “I was doing some re-evaluation of my life before I decided to start it up again. And I just kind of let it go with no real plans of what to do.”

She thought about her mother’s biscuits. “So, last year, I just looked at her one day and said, ‘I wonder if we could sell these biscuits?’ People on these diets don’t have anything like this and don’t know where to get them.” And, she adds, “Most gluten-free things taste like dirt.”

Netri, who has “the entrepreneurial brain,” wondered what else they could make. “I take the different recipes of things she did and develop them further to make our own unique recipes. Our biscuits went through tweaks for eight months before they finally got to be our signature biscuits.”

They began selling the biscuits on Nextdoor. “Within 10 minutes we had two people who wanted some of these biscuits.”

The business “took off.” They added cookies and other desserts, including little cakes with whipped cream in the middle and covered with ganache.

They are constantly coming up with more items. “We do stuff for breakfast. We sell sausage and biscuits, sausage and egg and cheese biscuits, which are so good. We’ve got tons of desserts, muffins, cookies. And then we do casseroles and dinners. We do a keto shepherd’s pie that’s amazing, a meatloaf, and one of the people’s favorites — my signature recipe —a Mexican chicken and rice fajita casserole.”

They also make full-size cakes and a French silk pie, which Netri describes as “melt in your mouth.”

Their cauliflower mashed potatoes would be “perfect for a Thanksgiving meal. It tastes just like mashed potatoes.”

Bibby’s Bakes was “just a cottage bakery” until Netri and Brown moved into a commercial kitchen, Memphis Kitchen Co-Op.

In addition to selling at the Memphis Kitchen Co-Op and online, Netri says. “In just a few weeks, we’re going to be in Crossroads Vendor Market in Olive Branch.”

But they don’t want to get too big, Netri says. “It’s just the two of us. We do all the work. And we just got into this thing for a little extra money.”

Working at Bibby’s Bakes does have its benefits, Netri says. “I eat way too much of our food. Nobody should eat as much almond flour as I do. But I still haven’t had sugar in over three years. I don’t miss it because my life is filled with sweet treats.”

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Opinion The Last Word

Memphis is My Boyfriend: A Flocking Good Time

Have you ever been to a restaurant and were just sitting there minding your own business? No? Well, me neither! I stay ear-hustling1 to everyone around me.

One night, a friend and I were celebrating everything, and at the same time absolutely nothing, at the Hen House Wine Bar on S. Mendenhall. Although we made reservations, we found the bar to be much more inviting. I promise this had nothing to do with the barmen Matt and Patrick, but … if you know, you know. The way they shake the cocktails is mesmerizing.

I decided to start the night off with the cocktail, Hound Dog Unleashed. It is made with Blue Note Bourbon whiskey, which is crafted right here in Memphis. When you start a night with anything made by Memphis, you know you have to sip and savor. And that’s exactly what I did. I nursed this cocktail for most of the night. Trying to chug it would have left me thinking my lemon-pepper-steppers were blue suede shoes walking on the cobblestones Downtown. My friend started her night off with a gorgeous glass of red wine. And if you’re into wine, this is the place to be. (Duh?! It has “Wine Bar” in the name.) They even offer wine flights! The next time I go, which will be soon, I’m going to get one of those to un-share2.

What started out as a date with Memphis ended in a salacious affair with Brussels sprouts. (Photo: Patricia Lockhart, Betsy Spring)

For our appetizer, we both decided to go with the Brussels sprouts. You know, we gotta get our greens in because veggies are important. These greens were fried on Mount Olympus by the personal head chef of Zeus and drizzled with sweet hot honey nectar of the forbidden fruit. (Lifts hands in praise!) These are the best Brussels sprouts I have ever had. I don’t know how something can be crispy and succulent at the same time, but the chef did that! We also had the Brie with poached pears, honey, and sourdough bread. Needless to say, we sent back a happy plate3. Yum!

Because we weren’t sure if we were in love with the sprouts or if it was just an infatuation, we thought it would be best to try them again. Trust me, nothing is worse than falling head over heels for something only to realize that the love was fleeting and circumstantial. But alas, they did not disappoint. It is safe to say that I will begin a mildly unhealthy situation-ship, or obsession, with Hen House’s Brussels sprouts.

Via ear-hustling, I discovered that the ladies next to us ordered the poutine. It’s a bowl of fries, topped with braised beef and cheese curds in a red wine and mushroom gravy. In my attempt not to eye-hustle as well as ear-hustle, I just stared out of my peripheral. These ladies were eating this dish with a gusto and audible moaning. Yes, audible moaning. So you know this was good, good!

When our food arrived, I noticed the people at the table behind me to the left do the look, point, and whisper. I said to myself, “Yeah, I know you want this. But it’s mine, allllllll mine.” I ordered the local beef cut with puréed cauliflower. Bless the whole cow who sacrificed themselves so I could eat such a divine piece of meat. The meat was so tender and flavorful. I had inner battles whether to eat the meat by itself or use it to sop up some of the puréed cauliflower. Which was equally delicious and soul-watering4. I wish I could give you more information about the fried chicken sandwich my friend ordered, but I was so caught up in my own heavenly experience, I couldn’t ear-hustle properly.

After a great meal, my friend and I retired to our cars to witness a truly hilarious end to our date with Memphis. Instead of reversing out of their parking spot, some of our fellow diners decided to drive forward. Over the shrubbery, over the sidewalk, and straight onto Mendenhall. But they didn’t drive away. Instead they circled back to the very same parking lot that they took an illegal exit from.

Gotta love Memphis, mane!

1 ear-hustling (v.): listening and being nosy to every conversation around you.

2 un-share (v.): the intention of sharing with someone, but deciding against it.

3 happy plate (adj.): a plate that is happy because all the food has been consumed off of it.

4 soul-watering (adj.): something that is good to all your senses and your soul!

Patricia Lockhart is a native Memphian who loves to read, write, cook, and eat. Her days are filled with laughter with her four kids and charming husband. By day, she’s a school librarian and a writer, but by night … she’s alseep. @realworkwife @memphisismyboyfriend

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We Recommend We Saw You

We Saw You: Grind City Coffee Xpo, Hog and Hominy, Trolley Night, Masquerade Ball at Black Lodge

Guests could jot down notes on the “method” and “tasting” of the coffee they sampled at the Grind City Coffee Xpo, a fundraiser for Save Our Aquifer held November 6th at the downtown Wiseacre Brewery. The list of coffee purveyors included Frothy Monkey, Honest Coffee Roasters, Dr. Bean’s Coffee & Tea Emporium, Ugly Mug, and others.

This year’s event, which drew around 600, was “100 percent successful,” says event co-host Daniel Lynn. “It was incredible. Just the support from both the coffee community and the Memphis community at large was awesome.”

Daniel Lynn, Harrison Hickok, and Angie Arnold at Grind City Coffee Xpo (Credit: Michael Donahue)

Event participants included coffee roasters, coffee shops, a tea shop and vendor, a coffee-mug maker, a T-shirt maker, a coffee frozen-treat business, and a farm.

The previous Grind City Coffee Xpo was held in March 2019 at the Memphis College of Art. Lynn is looking forward to next year’s event. “It’s definitely going to be in the fall again. I can’t remember why we had it in March the first time, but fall is the time for coffee, man. So, that’s what we’re doing.”

And, he says, “The first year we had it the day before ‘spring forward’ daylight savings. And this time, the day before ‘fall back’ daylight savings. Maybe to keep the good voodoo going I’m going to find out when the next fall back is and have it then. I believe in these little signs in the universe. Not to be too hippie about it.”

Ibrahim Carson, Adil Abdurahaman, Lina Khalafalla, and Amanda Ibrahim at Grind City Coffee Xpo (Credit: Michael Donahue)

Hog and Hominy Returns

Hog and Hominy chef/owners Andrew Ticer and Michael Hudman (Credit: Michael Donahue)

The eagerly-awaited return of Hog & Hominy restaurant took place with soft-opening events before the restaurant opened its doors to the public November 5th.

Shane and Jana Soefker and Joan and Jacob Biddle at the November 3rd Hog and Hominy soft opening. (Credit: Michael Donahue)

I tried the sweet breads, chicken liver mousse, poutine, octopus, and a couple of pizzas, including the classic Hog and Hominy Thunderbird during the November 3rd soft opening dinner. Everything was wonderful.

The restaurant at 707 West Brookhaven Circle has been widened in all directions after a 2020 fire. The beautiful bar area with booths and the dining room are elegant looking, but the restaurant still has that casual Hog and Hominy vibe.

Hog and Hominy November 3rd soft opening (Credit: Michael Donahue)

Trolley Night Finale For the Year

Kristen Herring-Hurd, Stoney Butler, and LaGina Mitchell Scott at Trolley Night (Credit: Michael Donahue)

Bands performed on stages on Main Street on October 29th — the final Trolley Night of the season.

“It was actually kind of a partnership with the Downtown Memphis Commission and Memphis Tourism Board for piecing that together,” says South Main Association president Eric Bourgeois. “They reached out to us and made sure it was going to be a feasible activation. And we knew the community would be 100 percent behind it. It was kind of a no-brainer for us.”

Trolley Night returned last June after a 19-month absence. “With the exception of the return of Trolley Night this spring, this was essentially the most attended Trolley Night over the last couple of years. So, we’re excited about that.”

Matt Borg and Kodi Estep at Trolley Night (Credit: Michael Donahue)

Stages were set up at G. E. Patterson Avenue and Main Street, Slider Inn Downtown on South Main, and Main Street and Beale Street. Trolley Nighters were treated to shows by performers including Al Kapone and the North Mississippi All-Stars. “We had equidistant stages,” says Bourgeois. “Something for everyone throughout the night, with the addition of several small shows at many of our businesses up and down Main Street.”

Stages won’t be set up at every Trolley Night, Bourgeois says. “While it was awesome and exciting for everyone, it was a large undertaking.” But, he adds, “It certainly was a success.”

Cooper McElroy and Walton during Trolley Night (Credit: Michael Donahue)

Halloween at Black Lodge

Dylan Powell and Matt Martin at the Halloween Masquerade Ball at Black Lodge (Credit: Michael Donahue)

The Halloween Masquerade Ball at Black Lodge celebrated its 20th anniversary on Halloween Night.

About 200 attended, says creator and a co-owner Matt Martin. “Normally, for the last 10 to 15 years that number has been closer to 500 or 600,” Martin says. “We knew this year would be smaller, as every show is now. But we were impressed with the turnout, all things considered. There’s still a lot of hesitation on the part of the public to go to events even when we’re requiring proof of vaccination and masks required.”

Sairen Moss at Halloween Masquerade Ball at Black Lodge (Credit: Michael Donahue)

What makes the Black Lodge Halloween event so special. “Besides the fact that it’s our anniversary — we opened three days before Halloween in 2000 — Memphians look forward to it every year. 

“Also what makes it extremely special is that after doing it so many years, in 2020 was the first time we didn’t do it. There were many markers for us that year that were painful. We all felt this (party) was so special. It was finally time to ask people to come back. It’s safe now. Let’s all visit and reconnect. And it’s a time when people need to reconnect now more than ever. It was an important event, not just for Black Lodge, but for the art community in Memphis.”

Sam Hendricks and Gabriela Locoasta at Halloween Masquerade Ball at Black Lodge (Credit: Michael Donahue)
We SawYou
Categories
News News Blog

‘Repugnant’: OUTMemphis Condemns Briarcrest Class

OUTMemphis is calling for changes at Briarcrest Christian School (BCS) after a class for adults at the school this week offered a “gospel response” to issues of gender and sexuality.

An email from the school made the rounds of Memphis social media earlier this week. The email promoted a class called “God Made Them Male and Female and That Was Good: a Gospel Response to Culture’s Gender Theory.” 

“When Superman is re-written to be homosexual, when parents allow their children to choose their genders, and some schools are embracing students for being courageous for ‘coming out’ and considering transitioning … how do you respond biblically?” asks the email promoting the class. 

The note states that Jason Ellis, BCS director of student ministries, and Eric Sullivan, high school principal, have already trained the schools faculty and staff on these issues. 

The email drew fire online Monday. On Facebook, Kevin Dean, a former BCS student, said the school gives “Christianity a bad, bad name” and that he is “embarrassed to tell people I attended Briarcrest Christian School.”

“The only thing that will come from these ‘lectures’ is more LGBTQ+ children contemplating, attempting, or successfully dying by suicide,” Dean wrote. “I should know. I contemplated suicide throughout my schooling at Briarcrest because I was mercilessly bullied, attacked, and called a ‘f*ggot’ every single day. I am lucky to be alive, no thanks to the Briarcrest administration.”  

The school had not posted any response to backlash on social media as of Tuesday morning. However, the code of conduct listed on its website, spells out the school’s stance on gender and sexuality issues. 

“BCS upholds a traditional Biblical view of sexual morality (1 Thessalonians 4:3-5),” reads the statement. “Students shall not engage in inappropriate sexual behavior (including but not limited to premarital sexual relations, homosexuality, bisexuality, or transgender-related actions) on or off campus. 

“Violation of this policy will result in either exclusion, a request that the student be withdrawn from the school, or a recommendation of expulsion to an expulsion committee of the board of trustees.”

So, while these students face almost certain removal from the school, students possessing a weapon at school “shall/may be terminated” from the school at the discretion of the administration. For a threat of violence, a BCS student “may” be terminated at the discretion of the administration. As for harassment, “inappropriate comments or actions of a sexual or racist nature, may lead to serious disciplinary action” at the discretion of the administration. However, as soon as a student is confirmed to be pregnant, “the student shall be terminated from the school immediately.”

OUTMemphis issued a statement on the BCS’s “discriminatory policies” Monday evening.  

“Briarcrest’s code of conduct states that LGBTQ+ students will be expelled should their identity be discovered, and students are also subject to discipline if their parents support them in any way,” reads hate statement. “We condemn in the strongest possible terms this repugnant approach to youth education. 

“We call on the administration of Briarcrest to open their eyes and acknowledge the harm they are inflicting. We call on the parents there to advocate for their children and peers by demanding changes or removing their kids from the school.” 

OUTMemphis said 42 percent of LGBTQ+ youth considered suicide in the last year. Those numbers go up significantly if youth are in hostile school environments, said the group. 

“Our message today is simple: to the students at Briarcrest who are closeted, curious, or seeking to be allies, you are already loved and welcome at OUTMemphis and in so many other places,” reads the statement. “While you may feel alone, while you may feel that the adults in your life have abandoned you and hate you, there are always allies closer than you expect.”

Resources from OUTMemphis: 

Contact OUTMemphis at (901) 278-6422.  

If you are considering suicide or believe that you could be at risk for self-harm, please call the Trevor Project at 1-866-488-7386 or text START to 678-678. 

Or call the Memphis Crisis Center line at (901) 274-7477.

Categories
Beyond the Arc Sports

Grizzlies Win Thriller Against Wolves

The Memphis Grizzlies appeared to be dead in the water at the FedExForum on Monday night, while the Minnesota Timberwolves looked to be in command, ahead by 16 in the fourth. A 14-point deficit loomed over the Grizzlies with less than five minutes remaining.

When it was all said and done, the Grizzlies emerged victorious in overtime, 125-118, over the Timberwolves. With the most recent victory, the Grizzlies have now beaten the Timberwolves seven times in a row.

After the game, Taylor Jenkins talked about his team’s perseverance. He said, “The positive vibes throughout, the guys knew that [it’s a] long game, we have more to give. They went on a crazy run there. We went cold, down 16 in the fourth quarter. Just to hear the guys saying there’s tons of time left, there’s six minutes left, 12 point game, we knock down these free throws — it’s a 10 point game. Just that confidence and you get the result.”

Jenkins added, “Some crazy plays down the stretch that forced it to overtime, that will really test your resolve and your spirit going into overtime with a momentum play like that, but we’re the ones that jump out to the lead in overtime. I think a couple quick buckets and then we just made the plays. Our guys were dialed in on the fly defensively, offensively. Tons of credit. Hopefully, this is something that we can build off of. Find consistency. There’s lots of different ways to win a game. This is an impressive one for sure.”

Brandon Clarke, who had been the odd man out of the Grizzlies rotation, played a critical part in their comeback win with his best game of the season.

Jenkins applauded Clarke’s crucial contribution off the bench. “I’ve definitely got to shout out Brandon Clarke — he’s been out of the rotation for a while,” Jenkins said. “He was huge tonight early in the game and then he’s out. And then when Jaren [Jackson Jr.] fouls out, still it had been a really long time since he had been in the game, and now he’s got to read and guard one-on-one and a couple big time tip-in plays. He was huge.”

In 24 minutes, Clarke led the bench with a season-high 20 points and nine rebounds. Clarke was thankful about his return to the lineup. “I am just glad that coach had trust in me,” he shared. “I have been working on my game every day and training. I have been ready every game, so I am just glad that coach had that trust. I am just glad that coach saw me working, and that he knew when he put me in the game I would be able to be me. It is really just me bringing my energy. That really makes me.”

Clarke admitted it was difficult being out of the rotation. “It was kind of hard mentally,” the 25-year old said. “It was harder last year when I wasn’t in the rotation, because that was the first time that happened to me. I learned from last year not to get down and I knew how fast things change. It was really early in the year, so I was never really down mentally. I wasn’t happy, but I was never down. I was always putting in the work, and I felt like whenever I was given the chance, that I would just try to make the best of it.”

Tidbits
Ja Morant continues to amazes. The 22-year-old finished with 33 points, eight assists, and six rebounds on 10-of-24 shooting. According to the Grizzlies, Morant now ranks fifth in the NBA, averaging 5.3 points per game in “clutch time.” Take a look at two clutch plays.

Move over Morant — De’Anthony Melton has hoops too.

Melton chipped in 19 points, three rebounds, and three assists while shooting 7-of-12 from the field.

The Grizzlies’ bench outscored the Minnesota Timberwolves’ bench 43-16 while shooting 61 percent from the field and 43 percent from beyond the arc.

The Timberwolves had three players with 20 plus points. D’Angelo Russell scored season-high 30 points adding seven assists and five rebounds. Anthony Edwards added 27 points with five rebounds and three steals, and Karl-Anthony Towns recorded a double-double by 25 points and grabbing 13 boards.

Up next
On Wednesday, the Grizzlies will face off against LaMelo Ball and the Charlotte Hornets at the FedExForum. Tip-off: 7 p.m. CT

Categories
Food & Drink Hungry Memphis

World Junior Barbecue League Championship Hosted at AutoZone Park

No, that’s not Deep Purple, and the smoke wasn’t exactly on the water — more like about a mile east of the river at AutoZone Park. Last Saturday saw the inaugural edition of Melissa Cookston’s World Junior Barbecue League Championship, in which young adults compete for a cleaver trophy — and $5,000 in prize money. 

A team from Tallulah Falls, Georgia, Pit Vipers B out-cooked six other barbecue teams to take home the Grand Championship, a custom cutting board, the trophy, and $5,000 in the first-ever World Junior Barbecue League Championship. 

“We had a great day watching these teams work together from before sunrise to just before sunset to produce quality barbecue that really impressed our group of seasoned judges,” said Melissa Cookson, World Junior Barbecue League Founder in a statement after the event. “Congratulations to all the teams on a job well done with a special congratulations going to our Chairman’s Reserve grand champions Pit Vipers B from Tallulah Falls High School.” 

“I still can’t believe it,” said Joel Bourlet, Pit Vipers B spokesman. “We are going to use the prize money to buy a new trailer to make traveling and competing easier.” 

Tallulah Falls High School was represented by two barbecue teams, Pit Vipers B and Pit Vipers A. Other teams competing at the event hailed from Memphis, Tennessee; Oxford, Mississippi; and Horn Lake, Mississippi.

Membership in the World Junior Barbecue League is a one-time cost of $25. To learn more about the WJBL, visit the website at worldjrbbqleague.com.  

Complete list of Placements/Winners

Grand Champion

Pit Vipers B, Tallulah Falls High School

Chicken

1st        Pit Vipers A, Tallulah Falls High School

2nd       Thacker Mountain BBQ

3rd        Crosstown BBQ

4th        Pit Vipers B, Tallulah Falls High School

5th        Soaring Swine, Horn Lake High School

6th        Smoking Firebirds, Horn Lake High School

7th        Pigs on the Fly, Horn Lake High School

Ribs

1st        Pit Vipers B, Tallulah Falls High School

2nd       Pit Vipers A, Tallulah Falls High School

3rd        Crosstown BBQ

4th        Pigs on the Fly, Horn Lake High School

5th        Thacker Mountain BBQ

6th        Smoking Firebirds, Horn Lake High School

7th        Soaring Swine, Horn Lake High School

Pork

1st        Pit Vipers B, Tallulah Falls High School

2nd       Crosstown BBQ

3rd        Soaring Swing, Horn Lake High School

4th        Thacker Mountain BBQ

5th        Smoking Firebirds, Horn Lake High School

6th        Pigs on the Fly, Horn Lake High School

7th        Pit Vipers A, Tallulah Falls High School

Brisket

1st        Pit Vipers B, Tallulah Falls High School

2nd       Crosstown BBQ

3rd        Pit Vipers A, Tallulah Falls High School

4th        Soaring Swing, Horn Lake High School

5th        Smoking Firebirds, Horn Lake High School

6th        Pigs on the Fly, Horn Lake High School

7th        Thacker Mountain BBQ

Spirit Award

Pigs on the Fly, Horn Lake High School

Categories
Film Features Film/TV Film/TV/Etc. Blog

Music Video Monday: “What You Gonna Do?” by Elizabeth King

Music Video Monday is taking it to church.

Memphis gospel singer Elizabeth King’s latest, Living In The Last Days, was released earlier this year by Bible & Tire Recording Co., the gospel imprint run by Fat Possum’s Bruce Watson, who also produced the 11-song album.

King has been singing for a long time, and a recent reissue of her work from the 1970’s sparked renewed interest in the 77-year-old songstress. One thing she has never had a chance to do before is make a music video. She and Watson turned to Ben Chappell, who has created videos for The Raconteurs and Arctic Monkeys, and Ben Reynolds of Seattle’s Band of Horses. “It was an overcast day —perfect mood for the video,” says Reynolds. “We set up a green screen in Elizabeth’s front yard and jammed the tune as loud as we could. Mrs. King is so authentic and it was an honor to work with her. We wanted to contrast her authenticity with social media app effects and apocalyptic footage. Thank you for trusting us, Mrs. King!”

If you would like to see your music video featured on Music Video Monday, email cmccoy@memphisflyer.com.