Welcome in another edition of the show, Sedara Evans from Chickering Market here with me today from inside

Chickering Market out here in their atrium area, great place to have meetings, grab bites, so many different things.

We're going to tell you all about that.

Probably a little bit today and in the coming months with our partnership with them.

But to kick that off, I thought a great way to do that was to talk Stara, her background, her role's responsibilities,

and the fun they get to have here at Chickory, Midtown Shopping Center inford so they're good to uh good to talk to this morning good to spend a little time yeah thanks for having me on yeah absolutely and i'm just kind of curious i was looking at your background uh i think you used the word did i creep you that or day and i did i absolutely creak you it's sort of my job. I work online, so that's what I do.

But you're deep in the food scene. I want to talk about your history of your counterment cooking, some of your things, including your roles here at Chickory, where you guys set so much

of the organic food, specialty foods, just good food here in Oxford. But it used to be an art teacher.

You've had a lot of stuff going on here.

How in your mind do food and art and those things kind of coexist for you in your head?

Yeah, so I taught art for eight years. I got both my bachelor's and master's in art education from the University of Missouri in Columbia, Missouri, beautiful town. If you ever had a chance of a great place to go, a fun college town.

And I taught six years in Missouri at a low-income high school, met a lot of really passionate,

great kids who were really creative and loved teaching there.

And I moved to Mississippi in 2018 and taught for two years in Madison

County there. And teaching's great. I love working with kids. I love working with parents,

do a lot of community stuff with the arts. And during that time when I was teaching, I just had been

really kind of into food in general, but

my husband and I started a pretty large garden, like not just, you know, when you say guard,

you think like maybe some raised beds, something like that. No, this was like a huge, like we just

decided we're going to have, we're going to, we're going to go. Okay. This is like a, you know,

60 by 40 garden flop. Like,

it was serious business. And we got really into growing our own food. I got really into canning food,

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