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Starkville, Mississippi, Pardons Johnny Cash

Johnny Cash spent a night incarcerated in the Oktibbeha County, Mississippi, jail in 1965. That event inspired his song “Starkville City Jail.”

In Starkville to perform at Mississippi State University, Cash was picked up for being drunk in public, though the song claims he was only pickin’ flowers. He later performed the song for long-term inmates of a correctional facility at his famous concert at San Quentin prison in California.

Robbie Ward circulated a petition among his fellow Starkville residents, and collected 500 signatures endorsing a pardon for Cash. (If your publicity stunt-o-meter is going off, you’ll feel vindicated when you learn that Ward is the executive director of the Flower Pickin’ Festival, scheduled November 2-4 in Starkville.)

Mississippian, and occasional wearer of black Marty Stuart has agreed to headline the festival.

Read more about the festival.

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Food & Wine Food & Drink

Mississippi is Number One — For Obesity

(AP) – Experts say Mississippians need to skip the gravy, say no to the fried pickles and start taking brisk walks to fight an epidemic of obesity.

According to a new study, this Deep South state is the fattest in the nation. The Trust for America’s Health, a research group that focuses on disease prevention, says Mississippi is the first state where more than 30 percent of adults are considered obese.

Aside from making Mississippi the butt of late-night talk show jokes, the obesity epidemic has serious implications for public policy.

f current trends hold, the state could face enormous increases in the already significant costs of treating diabetes, heart disease and other ailments caused by the extra poundage.

“We’ve got a long way to go. We love fried chicken and fried anything and all the grease and fatback we can get in Mississippi,” said Democratic state Rep. Steve Holland, chairman of the Public Health Committee.

Poverty and obesity often go hand in hand, doctors say, because poor families stretch their budgets by buying cheaper, processed foods that have higher fat content and lower nutritional value.

Former Arkansas Gov. Mike Huckabee – a self-described “recovering foodaholic” who lost 110 pounds several years ago – explained during a Southern Governors’ Association meeting in Biloxi last weekend that there are historical reasons poor people often fry their foods: It’s an inexpensive way to increase the calories and feed a family.

Dr. Marshall Bouldin, director of the diabetes and metabolism center at the University of Mississippi Medical Center, told the Southern governors that if the Delta counties were excluded, “Mississippi would wind up being about 30th in diabetes problems in the United States.”

Mississippi’s public schools already are taking steps to prevent obesity.
A new state law enacted this year requires schools to provide at least 150 minutes of physical activity instruction and 45 minutes of health education instruction each week for students in kindergarten through 8th grade. Until now, gym class had been optional.

The state Department of Education also is phasing in restrictions on soft drinks and snacks.

All public schools are currently banned from selling full-calorie soft drinks to students. Next academic year, elementary and middle schools will allow only water, juice and milk, while high schools will allow only water, juice, sports drinks and diet soft drinks.

The state Department of Education publishes lists of snacks that are approved or banned for sale in school vending machines. Last school year, at least 50 percent of the vending offerings had to be from the approved list. That jumped to 75 percent this year and will reach 100 percent next year.

Among the approved snacks are yogurt, sliced fruit and granola bars, while fried pork rinds and marshmallow treats are banned. One middle school favorite – Flamin’ Hot Cheetos – are on the approved list if they’re baked but banned if they’re not.

State Superintendent of Education Hank Bounds said he hopes students will take home the healthful habits they learn at school.

“We only have students 180 days out of the year for seven hours in a school day. The important thing is that we model what good behavior looks like,” Bounds said Monday after finishing a lunch of baked chicken.

Bounds ate at a Jackson buffet that’s popular with state legislators. On Monday, the buffet included traditional, stick-to-your-ribs Southern fare: fried chicken, grits, fried okra, turnip greens.

Dr. William Rowley, who worked 30 years as a vascular surgeon and now works at the Institute for Alternative Futures, said if current trends continue, more than 50 percent of adult Mississippians will be obese in 2015.

Holland, who helps set the state Medicaid budget, said he worries about the taxpayers’ cost of treating obesity.
“If we don’t change our ways,” he said, “we’re going to be in the funeral parlors … because we’re going to be all fat and dead.”

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News

Wrestler Jerry Lawler Accused of Assault in Mississippi

Back in his glory days , Jerry “The King” Lawler came up with a lot of moves that were, shall we say, less than legal. He used to hide brass knuckles in his tights and surprise his opponents, causing the audience to boo or cheer, given the circumstances. Sometimes, he’d even throw fire. Such is wrestling.

Now, he’s in in trouble for throwing punches. An affidavit was filed late last week claiming that Lawler punched wrestling manager Sal “The Big Cheese” Corrente three times on June 15th.

Keep in mind though that this alleged assault happened at a wrestling event in Tunica. According to the complainant, Lawler (who was not scheduled to make an appearance) punched Corrente when he was on his way to the locker room. There was another fracas later in the parking lot afterwards.

According to Rasslin’ Riot News (and if you can’t believe them, then something’s just wrong in this world), Lawler was under the impression that Corrente had hit a fan. During the alleged assault, he yelled, “You stupid mother f***er, don’t you ever hit a fan!”

Now the legal s**t may be hitting the fan, but Lawler isn’t concerned about the charges, saying that being punched is a part of the business.

Lawler cannot be served until he makes another appearance in Mississippi. The trial is scheduled for August 1, but only if Lawler gets served on time.

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News The Fly-By

Hip To Be Square

Real estate entrepreneur Leland Speed was once told that “certain sermons are best delivered by a visiting minister.” And so it was that the Jackson, Mississippi, native found himself in a Hernando church last week, talking to a visiting “congregation” about selling good design.

“You’ve got to have a town that’s attractive or no one is going to live there,” he said. “Quality sells today. Commodity … Having linear streets and you think you’re creative because you threw in a cul-de-sac, that’s history. That’s 30-years-ago kind of stuff.”

Until recently, Speed was head of the Mississippi Development Authority, a statewide agency charged with economic development. He is also a consultant with the city of Jackson. And, as members of the Memphis regional branch of the Urban Land Institute (ULI) sat on pews, Speed talked about the economic benefits of citywide curb appeal.

When Speed came back to Mississippi after more than two decades away, “frankly, I wasn’t real happy with the stuff I saw,” he said. “I remembered small, vibrant communities. I came back to find dead communities.”

People kept asking him when he was going to bring their town a factory. But, to Speed, that’s the old way of thinking.

To prove his point, Speed told a tale of two towns. One “won the lottery”: An auto assembly plant relocated there. The other didn’t get anything of the sort but eventually had to declare a moratorium on building permits because it was growing too fast. The town with the factory didn’t.

“What are those two towns? Canton and Oxford,” Speed said. “You can say it was the university, but eight out of 10 university towns do not grow inordinately.”

So what was it? Speed traced Oxford’s growth back to the opening of Square Books.

“What it is is the square. The university is an amenity to the square, not the other way around. People go to the square every day,” he said. “The square is magic.”

And Canton? “Canton is not viewed as an attractive place to live so people don’t live there,” he said.

In a world of PILOTs, tax incentives, NAFTA, and the creative class, urban leaders are beginning to understand that atmosphere can be just as important as industry for an area’s fiscal health.

Speed advised communities to deal with their “cruel realities,” “quit worrying about what you don’t have,” and “focus on what you have.” A city doesn’t have the best school system? It might matter less than you think. Citing the rising number of single people in the United States, Speed said, “Where do single people want to live? Do they want an acre lot? … No.”

In fact, Speed thinks the defining factor is whether a city is cool or not. “The trends are in our direction,” he said. “We need to use our creativity and culture as an asset.”

Unfortunately, he was talking about Mississippi, but I think this applies to Memphis, as well. Memphis has an authenticity that can be leveraged in a world of Wal-Marts and Costcos. But Memphis also needs to prove that it’s a great place to live. Or a cool place to live, as the case may be.

Speed spoke of Pascagoula, a Mississippi town on the Gulf with roughly 11,000 shipyard employees.

“Ten percent of the employees live in Pascagoula,” Speed said. “Twenty-five percent live in Mobile. Mississippi residents are paying taxes to bring jobs to Mobile. How long should taxpayers subsidize that situation?”

The converse is if Marion, Arkansas, had won the Toyota plant that eventually went to Tupelo, Mississippi, some of those workers surely would have lived in Memphis. But some of them also might have lived in DeSoto County.

Cities aren’t just competing for companies anymore; they’re competing for workers. For inhabitants. For those people who make a house — or a city — a home.

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Food & Wine Food & Drink

Cat Power

Cat Cora knows how stressful cooking can be: As the only female Iron Chef on Iron Chef America, she’s battled time and stiff competition inside the Food Network’s Kitchen Stadium, and as co-founder of Chefs for Humanity, she’s created meals for thousands in tents, using donated food items and makeshift equipment.

“On Iron Chef, every single chef who comes up to battle me is very formidable,” says Cora. “I don’t take any of them for granted. But once they start the clock, I just go into a mode that comes from years and years of cooking experience. I say to myself, this is just a Saturday night where you’re cooking for 500 people and you have to get the food out. People always think I look so calm, and I am — it’s a very Zen moment, where once the clock starts, I become one with the food.”

Then Cora laughs and begins to detail the secret ingredients that are unveiled at the beginning of the show and around which the competing chefs must build a multi-course meal. “The hardest ingredients I’ve had to work with are secondary ingredients like potatoes or butter. It seems silly, but you have to make that ingredient stand out, which is much easier when you’ve got a protein. How can you make butter the star of a recipe?”

Proteins, as anyone who’s watched the show knows, have their own set of problems. “One time, we had ostrich and ostrich eggs, which are about the size of a dozen chicken eggs,” Cora recalls. “You can’t crack those eggshells. You have to drill into ’em. So there I was power-tooling an ostrich egg, which isn’t something I’ve done that often at home!”

Her voice softens as she recounts her Chefs for Humanity experiences, which sound equally daunting. “When the 2004 tsunami hit, I was talking to a lot of culinary professionals, and we realized there was no platform for chefs. Food and water are main, everyday staples, and even when a tragedy happens, people have to eat and drink,” she says.

Forming the culinary equivalent of Doctors Without Borders was, Cora declares, “a no-brainer.”

“During Katrina, we had 15 of the country’s top chefs feeding 3,000 to 5,000 people a day, cooking in anything and everything we could use. We didn’t have a lot of comfort, and it was extremely challenging. But we didn’t stop, because we had people 24/7 who had to eat,” she says.

This month, Cora is out promoting her second cookbook, Cooking from the Hip. Chock-full of colorful photos, user-friendly layouts, and ideas for corner-cutting pantry items (her Lemonade Cookies substitute a can of frozen lemonade concentrate for fresh-squeezed lemon pulp and taste just as good), the book bypasses typical chapter headings to divide recipes into sections titled Fast, Easy, Fun, Phenomenal, and Good To Know. Most of her fresh and mouthwateringly delicious fare has fewer than six ingredients.

“My chef colleagues and I have extensive culinary backgrounds, but the bottom line is that no matter how high-caliber a chef you are, you have to create a cookbook that people at home can use,” Cora maintains, easily sidelining her Iron Chef ego. “We all have to appeal to that home cook, people who can’t find or can’t afford four-star ingredients like truffles and foie gras.”

In Cooking from the Hip, Cora provides recipes for graceful but easy-to-fix entrées such as Thai Chicken Salad with Cabbage and Shiitake Duxelles Tea Sandwiches. She offers plenty of insider tips, ranging from how to choose the best-tasting mushrooms to the perfect way to cube a mango. “The kids are running through the kitchen, the doorbell is ringing, and the phone won’t stop,” she writes in her trademark down-to-earth manner. “These recipes let you step away for a minute and come back without worrying that you’ll lose your place or compromise your results.”

Citing her Jackson, Mississippi-based mother and grandmother, who specialized in Greek-meets-Southern cuisine, Cora explains: “They were great at revamping leftovers, and they instilled in me an appreciation for home cooks. Now that I’ve got a 3-year-old son of my own, I understand how to cross over from being a celebrated chef to a working mom.”