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Sweet

SAVORY

June/July 2025

THE FOOD ISSUE

BOOTH’S BARBEQUE |THE GEMSTONE TAVERN BLUE MAGNOLIA BREAD CO.

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omething we here at Mud & Magnolias love about food – and we love food so much we dedicate an issue to it each year alongside our regular stories about local cooks, restaurateurs and the like – is how different both it and the people who create it can be. In the pages ahead, you’ll find some wonderful examples of this diversity. Casual observers will probably look at someone like Sarah Weeks Longest – a Calhoun computer programmer who out of her tiny kitchen bakes and decorates cakes that could rival those from the ovens of professional cake shops – and think she shares little in common with barbecue joint owner Josh Booth, who spends hours inside his barbecue joint meticulously cooking Texas-style barbecue for the people of Oxford. Or how about Amanda Scott? From her small bakery in downtown Saltillo, she creates some of the most unique and delicious sourdough bagels people in Northeast Mississippi are likely to taste. If not for food, the threads connecting these three disparate chefs would be thin as gossamer. Their backgrounds are night and day. The environments in which they work are nothing alike. We suspect their customer bases are very different (other than that they arrive hungry). Yet these culinary artists – like sculptors or painters or musicians or writers – share a singular passion for creating delicious foods to share with others. It’s what inspires them, drives them when they awaken each morning and no doubt occasionally fills their dreams at night (or keeps them from sleeping at all). It’s a bond that’s as strong as any you’ll find. Food, like all art, is a great unifier. It brings us together, one savory or sweet bite at a time.

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Dennis Seid

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June Phillips Teresa McDonald Danielle Daugherty Angie Quarles Leigh Knox Paul Fullerton Alana Glasco Lacey Page Rebecca Walker Tim Watson

INSIDE THIS ISSUE

BRIGHTENING THE WORLD, ONE WALL AT A TIME

With her artwork displayed on a growing number of exterior walls across the area, West Point artist Deborah Mansfield has built a reputation as a skilled muralist capable of bringing color and beauty to any city.

THERE’S THE BEEF

Oxford may be located in Mississippi, not Texas, but that hasn’t stopped Josh Booth – owner of Booth’s Barbeque – from bringing the distinct flavors of the Lone Star State to the area.

CTRL + ALT + DELICIOUS

Sarah Weeks Longest, a lifelong resident of Calhoun County, has a tasty side hustle. The career computer programmer has learned that baking and programming aren’t so different; both require step-by-step instructions, creativity, structure and the ability to test, tweak and refine.

50 On the cover: Amanda Scott of Blue Magnolia Bakery Co. in Saltilllo has spent years crafting perfect sourdough bagels. Cover photo by Adam Robison. June 2025, Vol. 13 No. 8

A BACKYARD BOUNTY

Each year, Jan and Lamar Waddle turn their spacious backyard into a sprawling maze of beautiful flora.

DIAMONDS IN THE ROUGH

If you go on an adventure to downtown Amory, you’ll discover treasure on Main Street. Housed in a historic building that was once a jewelry store filled with emeralds, sapphires and gold, The Gemstone tavern is still serving up something rare ... steaks.

A TASTE OF TRADITION

Amanda Scott took a leap of faith when she opened Blue Magnolia Bread Co. in a historic downtown Saltillo, filling the beautiful brick building with an antique espresso machine, beautiful books, various pieces of stunning Magnolia artwork, and the enticing aroma of sourdough bread.

MAHJONG RULES!

A growing group of Oxford women are spreading an Americanized version of the popular Chinese game across Northeast Mississippi.

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This page: Jan and Lamar Waddell stand inside the lush labyrinth growing in their backyard. Opposite: Each year, the Waddells map out a plan for their backyard garden.

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or years, Jan Waddell implored her husband, Lamar to build a few raised beds in their backyard. And for years, he told her perhaps after he retired. In 2020 Lamar Waddell retired, and his wife got much more than she requested. “I had in mind a few simple raised beds, maybe a foot high,” she said. “I just wanted to raise tomatoes and a few other things.” Her husband of 45 years had other ideas. Most of the couple’s 2,000-square-foot backyard is now a maze of raised beds, some about knee high on an adult – 28 inches to be exact; the shorter beds are 12 inches high. Every single bed was built by Lamar. “When I’d get tired of building beds, I’d take a break and shovel dirt and perlite,” he said. All the soil that fills the multiple raised beds has come from the city, along with multiple bags of chopped leaves used for mulch. “Our native soil is horrid,” Jan said. Take a few steps inside the garden gate, and the word jungle comes to mind. But not a wild, untamed jungle; the Waddells’ jungle is beautifully planted and pruned, weeded and watered, and laid out orderly and ornately, as if by an aesthetic-appreciating landscape artist. A walking path of square concrete pavers, laid by

Lamar, offers plenty of space to wander or work. A medley of diverse vegetables grow in varied stages of readiness: There are potatoes, purple hull peas, snap beans, peanuts, corn, peppers, several kinds of onions (including Texas sweet) and, of course, tomatoes. After harvesting 84 quarts of sweet potatoes last year, Lamar has refrained from planting more now. And that’s just the vegetables and/or legumes. There is also fruit aplenty growing in the raised beds, including watermelon, cantaloupe, strawberries and blackberries. That’s not counting the two types of grapes – Red Flame Seedless and Black Fredonia – and 61 fruit trees, most in an up-and-coming orchard on the other side of the backyard’s wooden privacy fence. If you think the Waddells innately knew all there is to know about growing things in the good earth, you would be wrong. “We didn’t know anything,” Lamar said. “We learned to go to experts and online to watch YouTube videos.” And the two gardeners all but genuflect at the name of Felder Rushing. “Oh, we have learned a lot from Felder,” Jan said. Lamar admits he learned to believe Rushing’s advice after a mishap. “I killed several Auburn plum trees because I didn’t do what Felder said,” he said. Jan and Lamar, who met at Ole Miss, grew up in the

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Delta, about 30 miles apart. She’s from Cleveland; he’s from Indianola. Lamar’s father bought a farm, and Lamar was riding around on heavy equipment when he was 8-years-old. In high school, he had a garden with corn and tomatoes. “I didn’t know what I was doing,” he said. “But I enjoyed it.” Jan’s parents grew tomatoes, and that’s about as close as she got to gardening in her youth.

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Today, Jan and Lamar could pass as genuine gardening gurus. Rest assured, the backyard crops are not planted randomly. Lamar, twice a year, designs and prints a map that tells them exactly where everything should be planted now and in future years. “You don’t put things in the same spot year after year,” Lamar said. “They have to be rotated or the soil will be depleted of nutrients.”

Jan and Lamar Waddell wander through their sprawling, 2,000-square-foot garden, a verdant maze of plants, flowers, fruits and vegetables.

At first sight, non-gardeners might be overwhelmed by the Waddells’ backyard project and worry that it is high maintenance. But they say it really isn’t. “The key is to do a little every day,” Lamar said. “If you leave it for a few weeks, you’ve got a problem.” On the Mississippi summer heat and humidity: “We work early in the morning and later in the evening,” Lamar said. On the worst garden pests: “Squirrels. No question,” Jan said. On backyard worms: “We have worms that look like baby

snakes,” Jan said. Lamar’s response: “The biggest worms have names.” When it’s time to harvest, the work moves from the backyard to the kitchen, where the Waddells make and preserve much of what they grow. “We can a lot,” Jan said. “We have jars in the pantry, in closets, under beds. And we chase our neighbors around to give them stuff.” The two love to travel and have seen quite a few countries.

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They’ve got planting seasons down to a science so they don’t miss out on trips. “For example, there is usually a lull in May,” he said. “So we can slip out for vacation.” Though Lamar, who worked as a purchasing planner for Stanley, is retired, Jan continues to work in merchandising for Dodge’s, as she has for

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26 years. When they aren’t visiting other countries or planting and picking the fruits and vegetables, they love spending time around their fire pit with their two rescued pups, Brewer and Grey. They both have favorite aspects of gardening. “We both enjoy eating what has

grown here,” Jan said. “I enjoy watching stuff come up and seeing all the pollinators in the garden. The raised bed garden has, like everything my husband commits to, exceeded any expectations I could have possibly had initially. It actually is a good snapshot of our 45-year marriage. Work? Yes. But so rewarding.” M

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Story by Eugene Stockstill • Photos by Adam Robison

A group of Oxford women are helping spread the Chinese game across North Mississippi

Allison McAvoy helps Elizabeth Lyn and others with the game mahjong.

Mahjong, a game that originated in fabled 19th-century China, is sweeping across North Mississippi like fire. The fast-paced game of strategy, luck, and memory has surged in popularity for a new generation. “Mahjong is booming,” said Alison McAvoy, 34, an Oxford resident who has taught mahjong to hundreds of people. “There are multiple mahjong groups across North Mississippi, and I hosted my first mahjong tournament this past February. It was a fantastic success.” What is mahjong? Simply put, it is a tile game in which players compete to form sets and pairs. Sounds easy, right? Wrong! The fast-moving game of strategy and luck is a bit like gin rummy on steroids. The National Mah Jongg League (mah jongg is an acceptable alternate spelling) has more than 350,000 members. And the tiles are way cool. A Tanzanian ruby set fetched a cool $1.34 million last year. But let’s not get ahead of ourselves. McAvoy was born in Guayaquil, the second-largest city in Ecuador. A coastal city known as “the Pearl of the Pacific” and home to a sizable population of

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friendly iguanas, Guayaquil also had a large Chinese neighborhood when McAvoy was a little girl. The McAvoys had a house on the beach and enjoyed big family gatherings on Sundays. Her grandmother, who was part-Chinese, owned a restaurant in Guayaquil, and that’s when McAvoy first learned the game. “The Chinese community was very inclusive,” said McAvoy, who speaks English and Spanish. “I remember the tiles. Mahjong was a staple of our Sunday gatherings.” McAvoy left her happy memories of mahjong in Ecuador when her family moved to Edinburg, Texas, a city of around 70,000, according to the 2010 census. That, McAvoy said, was a cultural transition for her. The family then moved to Florence, Mississippi, and she eventually wound up at Ole Miss. “I had forgotten the game until almost two years ago, when I was introduced to American mahjong,” she said. Enter the scene: MiHyang Faulks, 65, a native of South Korea who moved to the United States in 1970 when she was 10, graduated from Ole Miss in 1981,

then retired to Oxford 42 years later. You might assume Faulks learned mahjong as a girl, but you’d be wrong. Some years ago, she was reading a profile of Hollywood producer Aaron Spelling’s wife, who played mahjong, and Faulks decided she wanted to learn it. Long story short, she started teaching American Mahjong to intermediate players at the Oxford Park Commission a little more than a year ago. The class quickly grew, as did her reputation, and she began teaching from home, too, which includes a special mahjong room her husband built for her. Around the same time, she and her tennis partner, McAvoy, started talking mahjong at the Oxford Country Club, and, boom, another mahjong fan was (re)born. “We just kind of connected,” Faulks said. “Mahjong has become a culture.” This is where things could get complicated. There are a dizzying array of mahjong rules and multiple versions of the game, including formats that started in Japan, Korea and the Middle East. So let’s keep this as simple as possible and give you an overview of the American style. A typical game includes four players. (Siamese Mahjong is a two-person version). You start with 152 tiles, including eight jokers. There are three suits: bams (short for bamboo), cracks (short for characters) and dots (or circles). Each suit has a matching dragon, much like a face card in a card game. There are eight neutral flower tiles and also wind tiles (north, south, east and west). You need a combination of 14 tiles for a winning hand. Jokers can be used in any way except in pairs or as singles. Every year, the National Mah Jongg League publishes a new card with a list of winning hands. A new card is issued after the Chinese New Year. Tiles are shuffled. Every player starts with 13 tiles except for the dealer, who starts with 14. Players draw and discard tiles. The goal is to combine tiles into sets and pairs totaling 14 tiles that match the lines on the official NMJL card. And trust us, it just gets more complicated from there. The game looks enchanting in the award-winning film

Alison McAvoy of Oxford has taught the game of mahjong to hundreds of people over the years.

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Mahjong pieces are often colorful and lovely. Sets can be quite elaborate and expensive.

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Debra Strickland and Allison McAvoy play a game of mahjong with friends.

“Crazy Rich Asians.” Mastering it takes a lifetime. “It can be a competitive game,” said McAvoy, who has taught mahjong to people from Water Valley to Sardis. “I like that you have to use your brain. You have to really strategize and analyze.” This will give you a better idea of how big mahjong is in North Mississippi. Type the word Tupelo in the “find-a-teacher” drop-down on Oh My Mahjong’s website, and you’ll find

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contact information for around a dozen certified instructors from West Point to Collierville, Tennessee. And that’s just one certifying organization. In Oxford, a group plays on Wednesdays at Circle and Square Brewing, and another group gets together Mondays at the OPC. McAvoy said mahjong really seemed to take off in North Mississippi during the COVID pandemic, when people were

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desperate to find anything to fill the long hours of the quarantine. Publicity helped the game spread across the country, too, including a famous piece that aired on the television show “Good Morning, America.” She likened it to a younger generation’s version of bridge: a game that sharpens the senses, that’s lots of fun to play with friends but that also can become quite stressful when played as a sport. An expensive mahjong set is also quite a showpiece in a home. New to the game? Or interested? McAvoy’s advice is to “practice, practice, practice,” since the rules become complicated rather quickly. There are multiple platforms online that can help you learn the game.

Teaching the game is a cultural joy for McAvoy, who is also planning her own fundraiser for the Alzheimer’s Association, the national organization’s official charity. “Sharing this part of my heritage with the Oxford community has been incredibly rewarding,” she said. “And I’m not going to lie. The tiles can be expensive. So teaching helps cover the cost of the gear.” What does she tell her husband, who is the head golf pro at the Oxford Country Club, if he gets onto her about playing too much? “You go play four hours of golf,” she said. “I play four hours of mahjong.” M

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Brightening the world

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Deborah Mansfield in front of one of her murals welcoming motorists to downtown West Point. The squares are based on historical elements around town. The mural only took her two days to paint.

West Point artist colors the town with murals Story by William Moore Photos by Adam Robison

n artistic splash of color on a previously blank wall can brighten up a city street and the outlook of its citizens. “I did a mural in New Albany on the side of Nico’s a while back. At the time, there was a lot of politics in the world, and things were strained,” said West Point artist Deborah Mansfield. “But everyone who went past it, and there were a lot since it’s on Main Street, said they liked it. It didn’t matter their race or religion or political party, everyone agreed that art made them happy.” Over the last 20 years, Mansfield has had the chance to brighten the days of plenty of people. She has completed two dozen murals, most of which are clustered in the Golden Triangle – with outdoor artworks in West Point, Starkville

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and Columbus. She just completed her second murals in both New Albany and Holly Springs. Mansfield had a decorative painting business for 35 years in Houston, Texas. She did faux finishes, stenciling, murals at high–end residences, ranches, hotels and museums. But when her husband retired 20 years ago, they wanted to get away from the big city. “My husband wanted a place that was close to a golf course, near a university, a small town and in the South,” Mansfield said. “So we started doing research.” That search led them to West Point, Old Waverly Golf Club and Mississippi State University. She got into the mural business with a simple knock on a door. She had seen a number of blank walls in downtown West Point and thought why not just ask the building owner. The worst thing that could happen was they say, “no.” This page: A collection of Mansfield’s murals from around West Point.

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Deborah Mansfield and Marion Sansing work on painting a mural in Holly Springs.

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So she went to Cash and Carry Cleaners with a design of a clothesline that featured laundry flapping in the wind. “I told the owner if they would pay for the materials, I would paint their blank wall,” Mansfield said. It was that simple, and it was the first of 16 murals in West Point. Many of those were done through the Main Street Association, who paid Mansfield or secured grant funding. Mansfield still paints old-school style, with a brush. Spray paint might be quicker, but it won’t last as long, she said. And while she might have volunteers who help, she does the design work. “In the beginning, I did everything freehand, then I learned to do it grid style,” she said. “I will create a design on graph paper – 1 inch equals 1 foot – and

then transfer it onto the building.” One of her most loved and quirkier murals adorns the side of Frank Portera’s store on Main Street in West Point. Multiple panels feature dogs playing poker, fishing and playing baseball. (Portera was a long-time American Legion baseball coach.) “It was actually a fundraiser for the Main Street Association and the animal shelter,” Mansfield said. “People paid $350 each for me to paint their dog. We raised $36,000.” One of the biggest murals, and the one that took the longest, was the trolley on the wall behind the Columbus Light and Water building. It took six weeks because there are 55 people on the trolley. That meant she had to do 55 individual faces, and some of those individuals critiqued the work.

The mural with more dogs didn’t take nearly as long. “Dogs are easier because they don’t have an opinion of themselves,” Mansfield said. “That’s why I don’t do portraits any more.” Mansfield is also the volunteer director of the Black Prairie Blues Museum. Motorists approaching downtown West Point from the east are greeted by a two-story mural featuring hometown legend Howling Wolf. While she didn’t design or paint that mural, she was “the supervisor and the instigator.” In order to teach younger artists about murals, the museum paid an artist $500 to design the mural. They then hired six young muralists to actually paint it. “I was able to share my talents and teach others how to do it (paint murals) or how to get started,” she said. M

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FOOD ISSUE

38 | Booth’s Barbeque brings a u t h e n t i c Te x a s f l a v o r to Oxford 4 4 | Mississippi programmer ’s cakes are crashing the wedding scene 50 | The Gemstone offers rare recipes and rich flavors worth its weight in culinary gold 58 | Discover sourdough delights at Blue Magnolia Bread Co.

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There's the

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Story by Blake Alsup Photos by Adam Robison

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Beef is king at Booth’s Barbeque.

fter years as a pit master in the Lone Star State, Batesville native Josh Booth, 41, decided the time was right to open his own business – a place to serve authentic Texas barbecue with Mississippi soul. Located at 2200 South Lamar Boulevard in Oxford, Booth’s Barbeque and Yard is the realization of its owner’s lifelong dream. Booth moved to Texas in 2001 after graduating high school and came back to Mississippi for three years to finish his degree, graduating from Ole Miss in 2007. Having worked his way up in the restaurant industry, Booth moved back to Oxford in 2024 to open his restaurant. Booth’s Barbeque offers a range of Texas barbecue classics like brisket, beef ribs and a handcrafted sausage made with brisket and rib trimmings, alongside locals’ familiar favorites like pork ribs and pulled pork. “When we first started, it was like everybody was just ordering pulled pork,” Booth said. “We’re a Texas barbecue place, so what that means is we do a lot of beef. We specialize in beef.” Brisket is the star of the show, and preparing it the right way takes skill.

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When we first started, it was like everybody was just ordering pulled pork. We’re a Texas barbecue place, so what that means is we do a lot of beef. We specialize in beef.

“It’s 14 hours of slow labor,” Booth said. They start by trimming the brisket. It’s then seasoned and allowed to sit for 24 hours as the moisture is pulled out for the best possible cook. It’s placed in an offset smoker for slow, indirect cooking. The brisket is cold-smoked for about an hour-and-a-half, and the temperature gradually ramps up through the cooking process. During that time, a bark develops – a combination of seasoning and flavor that slowly builds up on the exterior of the brisket giving it its hallmark flavor. “There’s definitely an art to it. If you don’t love it, you’re going to really, really hate it,” Booth said. “Barbecue is one of those slow processes where it’s methodic. You get in a trance. It’s one of those Zen moments, you know. Meditative. It’s real

meditative.” Being a Texas barbecue restaurant is all about the choice of meats and how they’re smoked. Whereas Memphis barbecue specializes in pork, the focus of Texas barbecue is beef – though Booth’s sells pork as well, catering to local tastes.

A sign inside Booth’s Barbeque in Oxford explains the rules. 41

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Although the menu at Booth’s Barbeque has diverse offerings, beef is the star of the show.

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Booth carefully slices beef brisket.

At a Texas barbecue joint, you wouldn’t be able to go in and get pulled pork, but I added pulled pork; I added nachos; I added things that people like because it’s one of those things where, if you’re running a restaurant, you get to play with the menu. You get to be creative in how you’re doing things. “At a Texas barbecue joint, you wouldn’t be able to go in and get pulled pork,” Booth said. “But I added pulled pork; I added nachos; I added things that people like because it’s one of those things where, if you’re running a restaurant, you get to play with the menu. You get to be creative in how you’re doing things.” With a bar and large outdoor seating area, Booth hopes his barbecue joint will be a destination for live music and events. He has even higher hopes for his signature product. “I want to be synonymous with barbecue,” Booth said. “When you say ‘barbecue,’ I want people to think Booth’s Barbeque. I want people to think Mississippi barbecue.” M

| Make a pit stop | Booth’s Barbeque is open Wednesday through Sunday 11 a.m. to 8 p.m. on weekdays and 11 a.m. to 10 p.m. on weekends. To keep up with the latest from Booth’s Barbeque, visit www.boothsbarbeque.com or check out the Booth’s Barbeque and Yard pages on Instagram and Facebook. 43

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story by EUGENE STOCKSTILL photos by ADAM ROBISON

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Sarah Weeks Longest

hen you think about computer programming, it may be hard to imagine a connection between coding and baking. But it’s there. Both require step-by-step instructions, creativity, structure and the ability to test, tweak and refine. • Sarah Weeks Longest, a lifelong resident of Calhoun County, has a tasty side hustle. Her business, Made By Nana, is all but booked up this year, with 21 weddings on the calendar for 2025, and four more set for 2026. Not bad for a full-time software programmer with seven grandchildren and two greats (with another on the way).

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Around 75% of Made By Nana comes from Calhoun County folks, but that number may decrease as her out-of-county wedding requests rise. Longest does well in Lafayette County and Grenada, too, and one of her creations made its way to somebody’s mother in Kentucky. “That is a lot,” she said. “(Weddings are) really what’s exploded the last few years. The only time I’m not booked is in July and August, and maybe a few days in December.” (So if you’re interested, you might go ahead and get in touch after you finish reading this.) “When I think of 20 weddings, it just blows my mind,” she said. We didn’t have the time to pull off in print what “Cake Boss” did on television: Give you a detailed close-up of the daily reality of a baker. But here’s what we learned: After years of observing her own mother and taking a cake-decorating course at the Calhoun City Fire Department, of all places, Longest started her own baking in earnest around 2017. It began with a few family members and friends, then a trickle of customers turned into a steady stream. “It really just happened gradually,” she said. “When I was finally able to work from home, I had what I thought was a lot more time, so I started baking more. I have trouble saying no.” The magic happens in a double-wide trailer in the Ellard community outside of Bruce. Longest converted a bedroom into an office

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I have to keep a strict schedule. As long as I plan ahead, I can crank it out pretty good.

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and uses the kitchen countertop and pantry space for her creations. It’s a balancing act. She spends close to 20 hours a week baking, then works for the international corporation Oracle as a project manager and as a designer and tester for health care reimbursement software. “I have to keep a strict schedule,” she said. “As long as I plan ahead, I can crank it out pretty good.” Here’s the framework of Longest’s baking schedule. She: • Inputs orders on Saturday, and “sometimes I get orders on Fridays.” According to her Facebook site, orders must be made a month in advance, due to the business’ low overhead. • Compiles orders on Monday, either on her laptop or on index cards, which takes an hour or two. • Outputs her baked goods on Tuesday and Wednesday, then freezes them until they are

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ready for delivery, an old secret for keeping the food extra moist. About 85% is from scratch. “I do use a box mix for a couple of my recipes, but … I still add flour, sugar, baking soda, baking powder ...” • Buffers buttercream on Thursday. “That’s what mother always used,” she said. “Fondant is harder to work with,” and frankly, Weeks doesn’t care for its taste as much. • Configures boxes and boards on Friday. • On Saturday, everything comes together before looping again. When you factor in the Zoom meetings and other online and telephone work that’s a part of her software job, plus family time, scheduling hiccups and emergencies no one can plan for, that makes for a potentially stressful week for the woman with a COBOL degree from Northwest Mississippi Community College. “My husband says, ‘You can’t work with-

out stress.’” And what causes that stress? “I feel like I ask too many questions,” she said. “I don’t want to disappoint.” According to her Facebook page, which has close to 2,000 followers, that’s not going to happen anytime soon. The proof is in the pudding (or what the Brits call dessert). “We had one of your cakes last year, and it was absolutely amazing,” one customer wrote. “I wanted to see if you had any extra strawberry cakes with strawberry icing that I could purchase for next weekend?” That strawberry cake, Longest said, may be what she’s best known for. It’s made with fresh strawberries and features a white-chocolate ganache. C’mon. Even if you’re not into sweets, doesn’t that sound like the stuff? View her Ole Miss cake on FB, and you’d think she was a Michelangelo with details if she didn’t admit that the logos are edible images, specially ordered and added. The strangest order she’s received? Somebody want-

ed a red velvet cake in the shape of a possum. Longest had to refer that one to someone else. If you follow Tik Tok, you can catch a short video of the baker sharing the backend of her cake-making process with an easy, downhome humor that makes you feel like you are a part of the process. “I never stack a cake and deliver it,” she explains in the video. Just like in programming, the wrong timing can cause everything to crash. It’s a lesson in stability–and strategy–from someone who knows a thing or two about building systems. In both baking and programming, she’s a true full stack developer. “I always deliver the layers, then I stack at the venue. Our roads in Mississippi are terrible.” Family members pitch in some days, and Longest has someone who helps her transport desserts to their destinations. When you cook it all up, her algorithm of success is an effort to creatively program her life, rather than embark on another routine way to pay bills. “Each cake is different,” she said. “They seem to take on a life of their own.” M

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DIAMOND in the

ROUGH Customers enjoy lunch at The Gemstone Tavern in Amory.

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Story By Meredith Biesinger Photos By Adam Robison

The Gemstone offers rare recipes and rich flavors worth its weight in culinary gold

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Patrons can find some cozy spots inside The Gemstone

f you go on an adventure to downtown Amory, you’ll discover treasure on Main Street. Housed in a historic building that was once a jewelry store filled with emeralds, sapphires and gold is a modern business that hasn’t stopped serving things that are rare. Only this time it’s steak instead of diamonds. The Gemstone at 119 North Main Street is a charming and casual dining establishment, renowned for its unique Cajun/Creole cuisine, where every dish is prepared with culinary artistry and attention to detail. Owners Chad and Jamie Houston always wanted to operate a Main Street business. “I’ve always been fond of downtown Amory,” Chad said. “My grandma worked nights at the theatre when I was a young boy, and we used to walk down here as kids.” In 2019, Chad retired from the Toshiba Corporation

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while Jamie was still teaching. A friend, Michael Freed, who owned a building downtown approached Chad about creating a restaurant, and The Gemstone opened in June 2020. “We thought this was the perfect opportunity,” Chad said, “but we didn’t know what the future held. COVID-19 happened, which was actually a blessing, as it allowed us a slow start. We only took to-go orders during that time, and we were able to get our feet wet in the restaurant business.” After overcoming pandemic challenges, The Gemstone now sparkles five years later at the epicenter of downtown Amory with entrees that have been polished to perfection. “Jamie is a master chef,” Chad said. “I’ve been eating her cooking for 30 years now. It was her passion that gave

Chad Houston, owner of The Gemstone Tavern, takes lunch orders.

It’s a tavern, so of course The Gemstone has happy hour specials.

The food at The Gemstone is simple, but delicious. M&M

The Gemstone does offer some healthier options. me so much confidence when we first started. Since then, I’ve also acquired a bit of a passion, as I’m the guy behind the grill. I take grilling seriously. Especially steaks. I’m a steak lover, and my goal is to give you a steak that I would rave about.” Today, the perfect cut refers to a perfectly seared steak instead of jewelry. “Same goes for all of our dishes,” Chad said. “Putting a good plate of food in front of people has always been our first priority. Quality is always a top priority for us, not an afterthought. We are foodies ourselves, and we want to put a plate of food in front of you that we would love ourselves.” Customers understand the extraordinary when they taste it, and they have come from all over the region to eat Jamie’s shrimp and grits. “You’d have to drive 200 miles to get this somewhere else,” Chad said. That famous entree includes a deep-fried grit cake with melted cheese, crawfish, shrimp, and andouille sausage, served with a cream sauce – Jamie’s original recipe. The Gemstone has also won several steak awards, including Readers’ Choice awards and “Best Steak in Monroe County.” It was also the first restaurant in Amory to serve alcohol when the town went “wet.” “We want people to know that we are a restaurant that serves alcohol, not a bar that serves food,” Chad said. “We take pride in our restaurant and have big plans for the future. We are a full service bar and are blessed to have two bartenders who are just as passionate as we are. Our motto has always been “unique cuisine, craft cocktails, laid back vibe.” Other dishes the restaurant has highlighted via its Facebook page include: Meatloaf, mashed potatoes and boiled cabbage served with a cornbread muffin Pan seared redfish over a bed of seasoned rice, topped with a Cajun cream sauce and served with steamed carrots (not karats) and broccoli, along with toasted French bread Parmesan crusted chicken on a bed of garlic-mashed potatoes with sweet-and-sour green beans and a yeast roll Crispy chicken or shrimp wraps, pork belly or catfish tacos, and a pot roast grilled cheese served with a choice of house-made potato chips, fries or potato salad

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Jamie and Chad Houston, owners The Gemstone Tavern owners.

The interior of The Gemstone brims with unique touches

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Located in one of the oldest buildings in Amory, The Gemstone is a treasure trove of history. When entering the restaurant, be sure to admire the original imported Italian ceiling tiles and flooring. “We wanted to pay homage to the building when trying to come up with a name for our restaurant,” Chad said. The downtown building was a jewelry store for most of its existence, dating back to 1918. In the 1950s and ’60s, a theater across the street was called “The Gem,” creating an evident interplay between the two names. With this

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information, Jamie suggested the name Gemstone, and the rest, as they say, is history. “Amory has embraced us,” Chad said. The restaurant has become a diamond in the local food scene. “Our success has been based on word of mouth and the fact that we serve unique dishes that you can’t get anywhere else in Amory.” Downtown Amory is on an upward trajectory, and The Gemstone plays a key role in its success. “The Gemstone was the beginning of good things for

The Gemstone’s food is simple, but delicious.

A neon sign hangs on the tavern’s wall.

Jamie Houston, co-owner The Gemstone Tavern in Amory, brings out lunches for customer.

Downtown Amory,” Chad said. “We have put our heart and soul into this restaurant and work hard to offer the best, and we love what we do.” That kind of dedication and passion is seen in every inch of the carefully curated restaurant, from the wall decor to the menu. The Gemstone is a true culinary gem. M

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A Taste of Tradition Story By Meredith Biesinger Photos by Adam Robison

Discover sourdough delights at Blue Magnolia Bread Co.

n the morning, before most people have even thought about getting out of bed, Amanda Scott and the bread she bakes rises. Scott heads to downtown Saltillo, home to Blue Magnolia Bread Co., a haven for sourdough enthusiasts and food lovers alike. There she begins the daily process of baking scones, bagels, bread and cinnamon rolls in an eatery that has become a warm and welcoming environment for locals and visitors. Scott, an occupational therapist by trade, started her food journey in her grandmother’s kitchen, where she learned that cooking could create connections. Years later, after raising a family, she began baking sourdough bread for her gluten-sensitive husband and selling it at local farmers markets. After receiving more orders than she could fill, Scott took a leap of faith and opened Blue Magnolia Bread Co. in a historic downtown Saltillo building at 389 Mobile Street. Walk in, and you’ll instantly be impressed by brick accent walls, an antique espresso machine, beautiful books, various pieces of stunning magnolia

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artwork, and the enticing aroma of sourdough bread. Scott’s daily routine is fascinating. It entails early mornings and late nights, and it is all about the dough, which begins with a starter kit and a 3 a.m. wake-up call. “I get here at about 4:15 in the morning,” she said, gesturing to her kitchen, curated for function and form. “The first thing I do is turn on all of our gas so we can start cooking our scones immediately. Scones take a little longer because they need to cool before we ice them down.” Take a look at the menu, and you’ll find a variety of uniquely named sandwiches: The Book Club, The Heifer, The Itty Bitty, Spicy Sooey, Southern Charm and the Sourdough Sizzle. All crafted between slices of signature sourdough bread. Sourdough bread is made using a naturally fermented culture known as a sourdough starter, which consists of flour and water. Sourdough contains wild yeast and bacteria that help the dough rise without commercial yeast. The fermentation process gives sourdough its characteristic tangy flavor and chewy texture. “These are my girls,” Amanda said,

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pointing to eight large starter kits. “I’ve named all of them after ‘Steel Magnolia’ characters, and we’re feeding them every night.” Ouiser, Annelle, Clairee, Truvy, Shelby, M’Lynn, and Janice have to ferment overnight for at least 12 hours. Amanda shared that she used a 1/10/10 ratio, meaning 1% wild yeast and bacteria, 10% water, and 10% flour, because she needs such large batches to prove her sourdough’s deliciousness. “We go through 600-800 pounds of flour a week,” she said. Rightfully so, Blue Magnolia Cafe serves 300 bagels a day, 150 scones, and 600 loaves of bread a week. And their cinnamon rolls are hand-rolled every morning. Customers line up outside the door each morning for Amanda’s fresh sourdough bagels, and jalapeño cheddar is the fan favorite. Blue Magnolia bagels are fresh, warm, and ready for customers as the clock strikes 7 a.m. About 23 hours of work from start to finish go into a batch of Blue Magnolia bagels, but the result is worth every minute. The smell, texture, and flavor are all worth the wait. And the menu offers 13 Schmears to top it with, including Hot Honey Cream Cheese, Honey Pecan and Apple Butter. This may be why Blue Magnolia Bread Co. won the Entrepreneurial Endeavor for the State of Mississippi. It’s not just a piece of delicious sourdough bread; it’s an entire experience, with the belief that something as simple as sourdough can bring people together. M

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This page and opposite: Amanda Scott creates sourdough bagels at Blue Magnolia Brad Co. in downtown Saltillo.

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Since Blue Magnolia Bagels are beloved by customers, let’s delve into Amanda’s unique bagel-making process. Mixing Magic Mix the dough in the mixer for about 10 minutes.

The First Rest: 1 Hour of Relaxation Once mixed, the dough gets its first well-deserved rest. Tuck it into tubs for an hour, setting the stage for perfect chewiness.

Stretching and Folding: Creating Structure After an hour of rest, it’s time to stretch and fold the dough. This is where you give it the structure it needs, ensuring it stays strong as it develops. It’s like giving it a little workout, but don’t worry–this dough loves it.

Flavor Explosion: Adding Inclusions or Flavors Whether you’re going classic or adventurous, now is the time to add any inclusions or flavors (think: everything bagel, cinnamon raisin, or cheese). Gently knead them into the dough and let them sit again, absorbing all the flavor goodness. Pro tip: Amanda adds everything seasoning inside of her bagels and on top for extra flavor and consistency.

The Cold Nap: 24 Hours of Refrigeration Now the dough gets its most luxurious rest–a cool, 24-hour sleep in the fridge. This long, slow fermentation process builds flavor and gives the bagels their signature texture. It’s the dough’s time to dream of greatness.

Rolling and Shaping: Flattening and Forming the Bagels Remove the dough and gently flatten each ball. Then, each piece is formed into the perfect bagel shape with loving care. Make sure it’s tight and neat to hold up during the next crucial steps.

The Boiling Ritual: 15-20 Minutes of Perfection Here comes the magic moment: boil the bagels in water with baking soda. This is where they get their signature chew and golden crust. Let them boil for about 15-20 minutes–don’t rush this part, as it’s all about getting the perfect balance of texture.

Baking Brilliance: 20 Minutes in the Oven

Weighing and Shaping: Building Consistency

After the boil, it’s time to bake those bagels in the oven for about 20 minutes. The heat will turn them into the crisp, golden treasures we all crave. Watch them puff up and develop that lovely color.

After a long rest, it’s time to get precise. Weigh the dough into individual balls, ensuring every bagel is consistent in size. Shape each ball to create surface tension, giving them a smooth, taut look.

Cooling Down: 30 Minutes of Anticipation Once baked, let the bagels cool for about 30 minutes. This brief pause allows the flavors to settle in and gives your customers that fresh bagel experience they’ve been waiting for.

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In an age of media conglomoration, the Daily Journal is proud to be one of the few remaining independent, locally owned news media organizations in the country. A trusted local institution since 1870. The Daily Journal remains deeply rooted in public service and committed to serving Northeast Mississippi with principled, quality journalism that has a direct impact on our local community.

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INDE X OF

advertisers Little’s Jewelers .............................................. page 2

Bank of Okolona ........................................... page 21

Mt. Vernon Chapel ....................................... page 3

City of Booneville ........................................ page 22

Keep It Casual .................................................page 4

New Albany Hearing Services ............ page 22

Tupelo Small Animal Hopsital ................ page 4

Sanctuary Antiques ................................... page 22

The Vine Collection...................................... page 4

Farmers and Merchants Bank.............. page 22

Brooks Grocery .............................................. page 5

Baptist Medical Group ............................. page 36

Garner Millwork & Cabinets.................... page 6

Ripley Tourism .............................................. page 36

Varsity Vaccums ............................................ page 6

Hall’s Furniture ............................................. page 36

Sanders Clinic For Women ...................... page 6

Pettigrew Cabinets .....................................page 36

Coldwell Banker Southern Real Estate ........ page 7

Reed’s ............................................................... page 63

To The Pointe Shoe Store ........................ page 10

Pizza Factory................................................. page 64

Unity Bank of Mississippi ........................ page 10

The Bead Shack .......................................... page 64

4 Seasons Eequipment Co...................... page 10

Antiques Pontotoc...................................... page 64

MidSouth Nursery & Garden Center ...... page 11

Tishomingo Manor ..................................... page 64

Brick & Spoon ................................................ page 11

Wages Roofing ............................................. page 64

Oxford Home Furnishings ....................... page 11

Adair Carpet .................................................. page 64

Corner Gifts & Florist ................................. page 12

Sam Stevens ................................................. page 65

The Stone Yard .............................................. page 12

George’s Restaurant.................................. page 65

Backyard Pools ............................................. page 12

Varisty Vacuums .......................................... page 65

Tupelo Public School District................. page 13

Ivy Fence Company ................................... page 65

Magnolia Drugs ............................................ page 14

The Meadows ............................................... page 65

Tupelo Stone Co. .......................................... page 21

Bill Benson ..................................................... page 65

Dr. L.P. Britt Optometrist .......................... page 21

North Mississippi Medical Center...... page 68

Baldwyn Chamber of Commerce ........ page 21

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Teacher Profiles, Back-To-School fashions & much more Coming this August

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