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New Farmer’s Market to Open in April

5 Apr

city market

The new Oxford City Market is scheduled to open under a 40 X 60 sq. ft. tent on West Oxford Loop, next to Southland Body Shop, at the end of April.

The city-run farmer’s market will be open from 3:00 p.m. to 7:00 p.m. each Tuesday and may add a second day if all goes well, according to market manager, Katie Morrison.

Fees for booth rental are $10/day for produce, $15/day for prepared foods, and $20/day for arts and crafts.

For more information, as well as a vendor application, visit the market’s Facebook page here or contact Morrison directly at 832-7257 or

New Spring Lunch Menu at Honey Bee Bakery

4 Apr

honey bee spring lunch

Honey Bee Bakery just introduced a new spring lunch menu with interesting new items such as a sesame-crusted salmon salad and the Henry Hill sandwich, featuring Stan’s locally cured Prosciutto and salami. Chef Sean Adams is still cooking up rotating soups throughout the week and says the bakery is also now selling NY-style bagels during weekend brunches.

Check out the new menu above or call Honey Bee at 662-236-2490 for more information.


April 7: L.Q.C. Lamar House Legacy Fundraiser

18 Mar

lqc lamar

Luke and Elizabeth Heiskell will be hosting a special Harvest Dinner at Woodson Ridge Farm on Sunday, April 7, from 4:00 p.m. to 7:00 p.m. The dinner will feature live music, libations and spring vegetables from the farm. Proceeds from the event will help to preserve the L.Q.C. Lamar House for future generations.

Tickets are $75/pp and can be purchased online or at the Powerhouse. For more information call Jim Pryor, president Oxford-Lafayette County Heritage Foundation, at 662-801-4087 or 662-234-4087, or Darlene Copp at 662-513-9957.


March 1-3: Food Summit & Sustainable Living Conference

25 Feb

food summit

The 4th Annual Food Summit & Sustainable Living Conference will kick off Friday, March 1 at the Powerhouse and follow the below schedule. For additional information on speakers, as well as a full conference lineup, visit the official Gaining Ground Sustainability Institute of Mississippi website here.

Food Summit – Friday, March 1, 9:00 a.m. to 4:00 p.m. – Powerhouse Community Arts Center

Sustainable Living Conference – Saturday, March 2, 8:00 a.m. to 4:00 p.m. – United Methodist Church

Sustainable Home & Garden Tours – Sunday, March 3, meet at 9:00 a.m. – United Methodist Church




Ravine Announces New Website and Wine Pairing Dinner

24 Jan

new ravine website

In addition to an upcoming wine pairing, Ravine co-owner Joel Miller has announced the debut of a fresh, new website for the restaurant. Along with information about Ravine and local purveyors, you’ll also find links to a new winter menu and Wednesday tapas lineup.

As for the next wine pairing, scheduled for Wednesday, January 30, at 6:00 p.m., Miller and Shanna Flaschka  have chosen the theme “Opposites Attract” and will be pairing wines with foods not typically considered to be a match.

Reservations are recommended and can be made by calling 662-234-4555. Cost is $30 per person.

Ravine on Urbanspoon

What’s Your BMI?

11 Jan


trey herron skinnys

If you don’t know your BMI, or even what the letters stand for (it’s Body Mass Index, by the way), you’re not alone. It’s OK though, because Trey Herron, co-owner of the new Skinny’s Nutrition Studio at 1619 West Jackson has been helping folks figure out how to get healthier for the past 20 years!

To find out everything about Skinny’s and Trey, check out my article “The Skinny on Skinny’s Nutrition Studio” that posted today on


Let Farmer Bradley Stock You Up for the Winter

23 Oct


Here’s your chance to have locally raised pork delivered to you all winter long, courtesy of Bradley Solomon at Old Thyme Farms.

Brad is offering a four-month pork CSA delivery through the winter (44 lbs. antibiotic-free pasture-raised heritage-breed pork). He’ll deliver 11-12 pounds per month, which will include Boston butt roast; ribs; bone in loin or pork chops; bacon; fresh belly; country ham; French apple, Italian basil and country sausage. Prices are the same as last year—$240.00

Call Brad at 662-202-5776 to reserve your share. The first delivery will be Friday, November 9.

P.S. If you can’t wait til November 9, you can also purchase Old Thyme Farms’ pasture-raised heritage-breed pork sausage at Larson’s Big Star.

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