Eyakem Gulilat is a Norman-based photographer whose works have been displayed in exhibits nationwide.
Photo by Brent Fuchs.
Eyakem Gulilat is a Norman-based photographer whose works have been displayed in exhibits nationwide. Photo by Brent Fuchs.
Born in Ethiopia, raised in Austin, Texas, and now a resident of Norman, Eyakem Gulilat has been many places and navigated many life situations. He brings that sense of hybridity to his powerful photography, which examines the intersection of topics charged with meaning: religion, race, ethnic identity. In these photographs, he often uses the physical land of Oklahoma – what he calls a hodgepodge of cultural spaces – as a meeting place for various identities, offering the potent idea that home means not uniformity, but the convergence of difference.
One of Gulilat’s early major projects, called The Promised Land, perfectly captures his mission of unearthing diversity in unlikely places.[pullquote]“I am trying to undo what has been done by this invention of photography.”[/pullquote]
“I’m interested in those stories that are not heard … I’m attracted to stories of minorities,” says Gulilat, which helps explain the attraction of the subjects in The Promised Land, where Gulilat photographs residents of Boley, Okla., a town with an unusual makeup. Founded more than a century ago as an African-American community, Boley has retained that composition except for one major flux: In the 1970s, the town saw a wave of Mennonite immigrants who were fleeing unrest in Mexico. Gulilat deftly captures the coexistence of the two groups, a not-quite community of marginalized groups.
Gulilat’s most ambitious project to date has raised his profile nationally. His project Collaborative Self caught the interest of the curators at the Crystal Bridges Museum, where it was recently displayed. The project crystallizes Gulilat’s preoccupations into one space. The idea is simple but profound: Gulilat juxtaposes pictures of people of various ethnicities, all wearing traditional Ethiopian clothing, with pictures of himself, held together by photos of the Oklahoma landscape.
Gulilat says he was inspired by a desire to tell his own story of his Ethiopian heritage, a background known to most Westerners only through pictures of starvation and deprivation.
“I am trying to undo what has been done by this invention of photography,” he says, explaining that he hopes to complicate the often frozen, totalizing images provided in photographs of his native country.
This is a desire he continues to explore in his newest project, due to go on exhibit soon in New York City. A Mother’s Prayer pushes this examination of Ethiopian identity even further, showing Gulilat himself recreating scenes from his childhood in Ethiopia, in the wilderness of Oklahoma. It’s a stunning project, one that highlights the power of the art by one of Oklahoma’s most exciting young artists.
Miller poses with renowned journalist and author Dan Rather, who was a guest on a 2013 episode of Writing Out Loud. Photos courtesy Teresa Miller.
Miller poses with renowned journalist and author Dan Rather, who was a guest on a 2013 episode of Writing Out Loud. Photos courtesy Teresa Miller.
If you’re an active writer and/or reader from this part of the world, you probably have an idea of how much we all owe Teresa Miller.
As executive director of the Center for Poets and Writers at OSU-Tulsa, as host of the even longer-lived TV program Writing Out Loud (currently airing Mondays at 10:30 p.m. over OETA) and, of course, as a noted author herself, Miller has been relentlessly enriching the lives of those with a literary bent for more than two decades.
Since she’s leaving the Center for Poets and Writers in a few months to pursue, as she terms it, “an unexpected opportunity to do another novel,” this seems like a good time to not only celebrate Teresa Miller, but also to take a look at how she came to be such a force in literature and the arts.
We’ll start in Tahlequah, her hometown, a place she admits she “didn’t really appreciate.
“I was dreaming about living in other places and having experiences in writing and in acting,” she explains, “which was my main interest when I was a kid.”
After going through the Tahlequah school system, she acted on her dreams, heading to New York to study at the well-known American Academy of Dramatic Arts.
Miller had a love of books from an early age.
“Acting was my first choice as a career,” reflects Miller. “I just didn’t have any aptitude for it. I didn’t fit in at all. So my instructors asked if there was any other profession I’d considered. I said – and I got a lot of encouragement,” she notes with a laugh. “They were the first big boosters of my becoming a writer.”
In fact, by that time she’d been writing for years. At 17, while still living in Tahlequah, she’d submitted a play of hers, The Tragical History of America, to a theatrical agent in New York.
“Talk about ambitious,” she says with another laugh. “It was written as a Greek play with a chorus and everything. She was a top agent and was really interested in it until she found out where I lived and how old I was, and then she pretty much tossed it aside.”
In her early 20s, Miller began her first novel. A couple of years later, an agent picked it up out of the agency’s slush pile (the term for a stack of unsolicited manuscripts), took it home to read over the weekend and came back to work impressed.
“She called me and told me she could sell it,” Miller recalls. “I thought there had to be some catch, but they sold it to Playboy Enterprises, and it ended up under the imprint name of Seaview Press. I didn’t realize that Seaview was Playboy until I got a check with an embossed bunny in the corner. That was not something my grandmother was too keen on, but any moral reserve she had about it was compensated for by the fact that there was actually money coming in.”
Having returned to Tahlequah after her AADA experience, Miller was called to New York once again to do publicity for the book. Titled Remnants of Glory, it was a multigenerational novel loosely based on some of her grandmother’s stories and experiences, and it created a considerable stir.
“There were real high expectations for it,” she says. “One of my agents thought they could bill it as the American version of The Thorn Birds. People were interested in it for a movie. People like [renowned writers] Alice Munro and John Gardner read it and liked it. Everyone was very much looking forward to my second book. And I developed a writer’s block.
“I’d told my grandmother’s story – in fiction, of course – but I’d used it as a basis. I had owned her words, but I hadn’t owned my own words yet. I needed to grow as a writer, and I was so intimidated by the process and fearful of making mistakes that I just couldn’t step up and be the writer I needed to be.”
It would be years before Miller completed another book. Meanwhile, she became a writing and literature instructor, and the early ‘90s found her teaching at Rogers State College in Claremore. There, she developed a campus radio show with some of her creative writing students, which turned out to be the precursor to her highly successful Writing Out Loud TV program, which debuted a little later on RSC-TV.
“At that time, we did 15-minute segments that they could wedge between shows, and they were live,” she recalls, referring to the television program. “We were such a low-budget operation that we just had these lawn chairs, without any cushions. Our first guest was Joe Carter, from the Will Rogers Memorial, and he was too polite to say anything. But then we had the children’s author Bessie Holland Heck, and after it was over, she said, ‘You know, if you don’t get yourself some better chairs, your people are going to get waffle butt!’”[pullquote]So I’ve come full circle. I started as a writer – that’s what made all of this possible – and now, all these different connections and my work through the Center have made it possible for me to become a writer again.”[/pullquote]
All of the RSC instructors at the time were required to develop special projects in addition to their classroom work, and that mandate gave Miller the excuse to address something she felt was lacking in her own life.
“I couldn’t write at that stage, but I missed writers,” she explains. “What I longed for in my own life was the company of writers. So my first thought was, ‘Well, I’ll do a book festival.’ I had a friend who’d done book festivals in Tahlequah for years, and I’d help with them, and I thought, ‘I ought to be able to do that here.’ I began by inviting a lot of people who’d been on the show, and they recommended other people. So for our first festival we had 30 nationally known writers and a surprisingly good turnout.”
That happened in 1995, with Miller organizing it under the name The Oklahoma Center for Writers. In subsequent years, she, the organization and the Celebration of Books moved to what was then known as the University Center at Tulsa, then to the University of Oklahoma in Norman and finally to OSU-Tulsa, her base of operations for the past 17 years. Although she stopped doing the Celebration of Books several years ago in favor of events that, she says, “focus on individual writers and their work,” The Center for Poets and Writers has continued to shine like a beacon over Oklahoma’s literary landscape. Guests at the center’s events have included more than a dozen Pulitzer Prize-winning authors, along with hundreds of other nationally known writers.
“Even though we brought in some wonderfully high-profile people like Maya Angelou, who was one of my favorites,” she notes, “it was with the hope that they would cast a spotlight on what we have here in Oklahoma – captivating, engaging authors that we too often take for granted.”
Her last event, in conjunction with Tulsa Town Hall, is an appearance by Sue Monk Kidd, author of The Secret Life of Bees, on Oct. 1. A few weeks later, Miller is scheduled to leave the OSU-Tulsa campus and the unique, invaluable literary outreach organization she created.
“It’s been wonderful, and I want to leave when it’s at the top,” she says. “I still intend to remain professionally active in the arts. But a lesson I’ve been trying to share is that if you want to write, now’s your time.
“So I’ve come full circle. I started as a writer – that’s what made all of this possible – and now, all these different connections and my work through the Center have made it possible for me to become a writer again. And in order to do my best work, I’m just going to have to make that a top priority.”
Smith sews vamps, counters, stitch work and pull straps onto each pair of custom-made boots with sewing machines original to the company.
James “Smitty” Smith owns and operates Blucher Boots, the oldest bootmaking company in Oklahoma, located in Beggs. Photos by Brandon Scott.
Thirty-three miles south of Tulsa’s high-rises sits an unassuming building on the quiet Main Street of Beggs. In the lower left corner of the shop window hangs a slatted wooden sign for Blucher Boot Company.
“The legend continues since 1915,” it reads. Below that, “Fairfax, Oklahoma” is carved. A passerby may find the location on the sign to be a bit curious. However, it is actually a snippet of the company’s long history – a nod to its first stop in Oklahoma. The full story begins quite a bit earlier and a bit farther north.
In the early 1900s, G.C. “Gus” Blucher moved from Nocona, Texas, to Cheyenne, Wyo., in hopes of starting a venture of his own.
[pullquote]“The old saying is ‘We make boots for the famous, the infamous and people just like you and me.’”[/pullquote]
“Gus Blucher worked for Justin [Boots] until 1913,” says James Smith, the current owner of Blucher Boots. “He wanted to go somewhere where he knew there wasn’t a manufacturer in that particular area.”
In 1915, Blucher opened the Blucher Custom Boot Company. A few years later, the operation moved to Olathe, Kansas.
“He wanted to be closer to [the] central part of the United States, to the railroad for shipping and receiving,” says Smith.
In 1932, less than two decades after the company was founded, Blucher passed away at the age 57.
In the ‘60s, the company was relocated to Fairfax. Then, after 30 years of bootmaking in Osage County, the shop moved again, to Okmulgee in 1997. When the calendar flipped to 2001, Smith bought Blucher Boots and moved it to Beggs, where, today, it shares a building with Cross Country Leather.
Dozens of lasts help Smith craft each pair of boots.
James “Smitty” Smith has spent a lifetime making boots, much like the company’s founder did through the turn of a century.
“I went to Oklahoma State Tech when I got out of high school, and they offered a shoe, boot and saddle course,” says Smith. “I was there just long enough to learn a little bit of bootmaking, learned just enough to get me in trouble.”
After completing the two-year program, Smith made boots for a few different companies, some of which did not fare as well as Blucher over the years. He worked for Blucher Boots in the ‘70s, left to work for another company in Texas and then rejoined Blucher the year the company moved to Okmulgee.
At the current location in Beggs, Smith is Blucher Boots. Each pair is handmade by him, crafted with precision that only decades of practice can afford. In this mass-produced, on-demand age, a newcomer to the shop may be taken aback by the two-year waiting list.
“You put your deposit down and get in line,” says Smith.
Smith sews vamps, counters, stitch work and pull straps onto each pair of custom-made boots with sewing machines original to the company.
People are willing to wait, though. The boot is worth it. It takes Smith about a month to make a pair, and that extra time makes for a durable and perfectly fitted product.
“Generally, once I fit somebody real good, they get spoiled rotten,” he explains. “They just keep a pair on order.”
Blucher Boots is one of the oldest companies that still makes custom boots. While other boot manufacturers have implemented computerized machinery, Smith makes each pair just how Gus Blucher would have.
“I’ve even got one of the original sewing machines that I still sew the vamps and counters and pull straps on with,” he says. “It was bought brand new in 1915. So nothing’s really changed that much.”
Smith makes the original catalog styles that people would have chosen from when the shop was new.
“There’s about 38 different original stitch patterns for folks to choose from,” he says.
Many of the patterns are quite ornate, featuring butterflies, doves, flowers and cattle. He also takes requests if a customer wants to design their own. This part of the process happens to be Smith’s favorite.
“It is an art,” he says. “Cutting out the inlays, drawing things up.”
Smith goes through many arduous steps before the artwork is added, and those steps are crucial to making a boot that conforms to that famed fit.
“You come in, and I’ll take your measurements and outline of your foot,” Smith explains. “After you’ve picked out your materials that you want for your foot and top and style of boot, I’ll come out here and fit a wooden last on your measurements. That’s the wooden form that I’ll make the boot on.”
Some of Smith’s lasts date back to the 1920s.
“After I fit the lasts, I’ll cut out your tops and paste them together, sew them,” he says. “I have to crimp the vamps. That gives it the basic shape of the foot.”
He then sews the vamps to the top part of the boot. Once the boots are sized correctly and the toe is put on, he attaches the sole – trimming, shaping and sewing it until it is just right. He then puts the heel on and grinds it into the proper shape. Finally, he puts the color on the bottom of the boot.
When a customer receives their much-anticipated pair, inside they will find a stamp that says “Blucher Boot Company, made expressly for,” and under that, their name will be penned in ink. A pair of boots custom made and impeccably tailored for that one individual. A pair of boots they can enjoy for several years.
“They last quite a long time,” says Smith, modestly. “They certainly outlast a boot you buy on the shelf.”
A hundred years after the company was founded, Blucher Boots continue to impress. The same sturdy boots that were worn by John Wayne in the 1930s are still worn worldwide by boot lovers today.
“With your working cowboys, it’s part of their equipment,” says Smith. “For protection and for riding, it’s essential.”
And, according to the Blucher website, “they’ll never lose a stirrup.”
Not all Blucher customers have to worry about that, however. Many just seem to appreciate the intricate craftsmanship involved in making the classic boot.
“The old saying is ‘We make boots for the famous, the infamous and people just like you and me,’” he says.
Aging is a factor out of our control, but finding the necessary communities and living arrangements, care and support as we age should not be. Eventually, many of us reach a point when living at home is more of a burden than a benefit, when joining a community where everything from socialization to medical care is within close reach makes sense. Knowing all the facts about senior living options and the benefits that each provide can help us make the most informed decisions for ourselves or for our loved ones. At different stages throughout senior years, changes occur that alter our wants and needs. Independent living communities, assisted living and nursing homes are available at each stage to help every individual get the most out of life.
Independent Living
For active seniors and those who are able to take care of themselves but are looking for access to more socialization and interaction, buying or renting within a retirement or independent living community allows them to join a population similar to themselves with shared interests and abilities.
“Four emerging fundamental truths underpin this new era,” Generations, a Journal of the American Society on Aging said in a January 2014 article. “Residents want autonomy and community; the chance for meaningful activity; a feeling of being valued in their community; and social connection within and outside their community.”
Within these communities, individuals can still benefit from total freedom with the satisfaction that other adults their age, exercise, activities, entertainment and emergency help are right at their fingertips.
“Designed for seniors who require little or no assistance with the activities of daily living, independent living units provide services for residents such as housekeeping, laundry and meals,” the Assisted Living Federation of America (AFLA) says.[pullquote]At different stages throughout senior years, changes occur that alter our wants and needs. Independent living communities, assisted living and nursing homes are available at each stage to help every individual get the most out of life.”[/pullquote]
Assisted Living
If an independent living community does not include all the support that you or your loved one needs, you may begin looking at other options. The once-overwhelming and unimaginable thought of living anywhere but home may change when simple, day-to-day routines and habits can no longer be performed on one’s own. At this point, with the increased need of care and support, assisted living may be a better fit.
“The growth [in assisted living residents] is due, in part, to consumer demand because consumers prefer to age in place – at home or, at the very least, in a community facility with a home-like environment, regardless of their medical condition,” AgingToday, a newspaper of the American Society on Aging, said.
“Assisted living facilities are a great choice for those who can’t live on their own, but do not need nursing care,” AARP says. “A combination of housing, meals, personal care and support, social activities, 24-hour supervision and, in some residences, health-related services is usually provided.”
Nursing Home
When medical issues prevent seniors from taking care of themselves and they need constant care and attention to either rehabilitation or maintain a comfortable life, a nursing home is usually recommended.
“A nursing home provides care of chronic conditions or short term convalescent or rehabilitative care, for which medical and nursing care are indicated,” ALFA says.
Nursing homes are not always permanent. A resident of an assisted living facility who has a fall may check into a nursing home to receive the necessary attention to fully recover.
“Nursing homes usually distinguish between skilled care and custodial (or intermediate) care,” the Alzheimer’s Association says. “Examples of skilled care are physical therapy after a joint replacement or a stroke, nursing services such as IV therapy, dressing changes for a stage three wound or new tube feedings. [Custodial care] typically includes assistance with most activities of daily living such as assistance with eating, dressing, bathing, medication management and walking.”
According to Medicare, when choosing a nursing home, you should take into account a few different factors: quality of life, quality of care, availability, staff, food and dining, policies, security, preventive care, which hospitals they work with in an emergency, licensing and certifications, services and charges and fees.
Making the choice, whether for yourself or a loved one, to move away from home into one of these communities is a big change and can be overwhelming. Feeling confident in your decision, the amount of care needed and the community chosen, will make the move more relaxed when the time comes. Researching and visiting multiple communities may help make the decision and moving process easier.
Gina Hancock is an avid Tulsa cyclist and rides for team Tom’s. Photo by Brent Fuchs.
Gina Hancock is an avid Tulsa cyclist and rides for team Tom’s. Photo by Brent Fuchs.
I haven’t pedaled a bike in more than 20 years.
I grew up in the country, outside the city limits of a small town. On weekends and during the summertime, riding my bike was something I enjoyed. I’d ride to the neighbor’s house to go swimming or just for a visit. I’d ride down the gravel road that ran in front of my house and see just how far I could get. Sometimes, when I was lucky, my mom would load up my bike, and I’d go meet a friend at a nearby lake; we would ride our bikes around and around the paved roads surrounding camping sites and playgrounds.
My bike was lavender. It had white handlebars that were brown where my little hands would continuously grip them. I sometimes left my bike parked under a tree in our yard, and as a result, the grips on the handlebars were sticky with sap residue. I still remember the smell of rubber mixed with the sap, dirt and other elements of the country.
I eventually outgrew that bike, but I never replaced it. I have friends that cycle regularly, and I often grow wistful when hearing them speak of cycling for sport or for fun. I found myself with that same feeling when reading the profiles in this month’s feature about the culture of cycling in Oklahoma (“Tulsa On Two Wheels,” p.54). Reading recounts of those who spend the day chained to their desk and take to their bikes to break free on the weekends made me nostalgic for the days of racing around on two wheels, standing up on the pedals and pushing them backward for a skid-worthy stop.
Cycling is alive and well in Oklahoma. In Tulsa, the sport enjoys an enhanced focus during the summer months, when Tulsa Tough and leisurely rides along River Parks trails take center stage. If you’ve been at all interested in riding a bike, do it this summer. Rent a bike, buy a bike or borrow a bike: Just get out there and pedal. It’s a great way to travel, to exercise or to relax.
Also in this issue: We traveled across the state and came up with 20 great reasons to love Oklahoma (p. 42). Of course, there are countless reasons to love our great state; we’ve narrowed this list to focus on the wealth of culture, art and outdoor activities Oklahoma offers its residents. We also look at destinations outside our state’s borders and honor the 2015 Top Doctors.
The life-altering question has been asked, the response was “yes,” and now before the vows can be exchanged, it’s time to choose the date, book the venue, buy the dress, rent the tux, select the flowers, pick the food – and the list goes on. Planning the ideal wedding day can be a tremendous amount of work, and sometimes couples forget a few of the niceties. We have got you covered.
Consider Professional Help
Planning a wedding can drive any couple crazy, and while getting a therapist may seem like the solution, that’s not the kind of help you need. Hiring a professional planner can take the stress of planning your perfect day down a notch or two. Joe Mathis, event producer and owner of J.A. Mathis, has been planning events for 20 years and has experienced it all.
“I see [the event planner’s] role as taking away the headaches of the planning process or providing the extra team needed at the event,” he explains. “Sometimes a client may feel like they lose control of their event by having an outside planner, but I personally hope they have more control of the event and the areas that are important to them.”
When meeting with clients, Mathis likes to go through the couple’s ideas, dreams and expectations for their wedding.
“My first meeting is always about getting to know them, thinking about their event and where I can best help them,” he says. “At some point, I love to meet with both sets of parents and even bridesmaids and groomsmen. The more everyone is on the same page the better the day goes.”
With expertise on his side, Mathis has seen his fair share of wedding mishaps. The number one problem he sees couples struggle with is listening to all the outside influences.
“They forget to make it ‘their’ wedding,” he says. “They do what they think they are supposed to do rather than what really represents them and their family.”
Couples can avoid the disagreements by making a list of priorities. They should ask themselves what is important and know when they are willing to make exceptions.
“Planning a wedding can be great practice for marriage,” Mathis says. “There needs to be a lot of give and take. In fact, the bigger concern to me is when one, either the bride or the groom, has all of the say, and there isn’t conversation and thinking things through. It is really about the couple – not just about the bride.”
Knowing what to ask your event planner can be a challenge, but what couples need to remember is the basics. You need a date, time of day for your nuptials, a place in mind, an idea of who you want to invite (your venue may determine how many guest you invite and vice versa), the types of food and drinks you like, and know how much you can spend.
“Many couples go out and get their venue or line up details and then try to make it all happen,” Mathis says. “My favorites are the ones who come to me before they spend any money, and we talk about date choices, venues and details together. It makes everything else fall into place easier.”
Planning a wedding is about priorities. Typically the largest expense is reception (party) and decorations (flowers), Mathis says. When thinking about the expense of food, he also says couples should ask themselves, “What style does our family celebrate special occasions?” For a family who normally does pizza on paper plates, it might be awkward to do a seven-course, $200-per-plate meal on fine china.
“I’m not saying you can’t do it,” he says. “I think many family gatherings are much more informal, and then when we try to do a reception that is extremely formal, it can confuse everyone.”
Find the Right Place
According to Barbara Casey, general manager for The Campbell Hotel, there is a lot to contemplate when selecting the right venue for a wedding and reception.
Couples sometimes have to decide what is more important to them: the date they get married or the venue. You may have your heart set on a luxury hotel on June 20, but it may not be available.
“If a couple wants to get married in a more popular month like June or July or September, it is best to start looking even more than a year out,” Casey explains. “Other dates are easier to find a space open, but you never know unless you check. Also, the most expensive day for a venue is Saturday, followed by Friday, then Sunday, with weekdays being even more economical.”
Casey reminds couples to consider whether the space is large enough for the amount of guests they are planning to invite, and keep in mind possible catering issues (does the venue allow outside vendors or do you have to purchase food from the venue?). Some venues will give you the reception room for free if you order a certain amount of food from their catering department.
“They should ask if there are any additional fees such as tax or gratuity or is the price all inclusive. Also, specifically ask what is included with the room rental,” says Carla Waller, director of sales at The Campbell Hotel.
When searching for the perfect location, be sure to ask about parking, guest accommodations (if you’re looking at a hotel), media options, guidance and presence of event staff for set up and preparation, what is included in the event venue price, and note the look and ambiance of the space.
“You should consider what you want your overall vision to be and if that venue fits your vision,” Waller says. “Knowing what theme or atmosphere you are looking for allows your time with the venue manager to be well spent.”
Researching venues ahead of visiting is always a plus. Waller suggests requesting information to be emailed about the venue before taking a tour to ensure that it is within budget.
Learn What’s Blooming
A wedding would not be complete without decorations, especially flowers. The flowers are the finishing touch that sets the theme to make any wedding day exceptional. Every couple wants their wedding to be memorable, and the flowers or arrangements should reflect their specific taste and personality. As one of the most costly expenses of a wedding, a couple needs to think about the time of year before selecting the right floral arrangement.
“It is best to stick with flowers that are in season and not necessarily what’s in style,” advises Elizabeth Wallis, owner of Petal Pushers. “Also, try not to pick a holiday or a day around holidays because the price for flowers goes up as the demand rises.”
She not only instructs couples to explore the flower options for the season, but to also have a good understanding of what they don’t like or want in their arrangements.
“It makes it easier on a florist if they know what you absolutely don’t want in your wedding bouquet or arrangements,” Wallis says. “Search in magazines and look around to see what you like before going to the florist.”
Wallis also thinks it is imperative to trust a florist.
“I think the most important thing is that you feel comfortable with the florist,” she says. “You must feel like they understand what you want for the wedding and the reception.”
Always make an appointment to get the best information concerning cost and what is in season, Wallis advises.
“I prefer appointments because it allows me to get to know the bride and helps me to determine the best flower options,” she says. “I can’t provide an accurate cost estimate without knowing the details.”
Some brides buy or rent the vases or containers before going to the florist, but Wallis says brides should meet with a florist before purchasing anything.
“You never know what a florist may already have on hand or be able to get for you,” she says.
Wallis says the most important flower arrangement is the bride’s bouquet, but other essentials include bouquets for the bridesmaids, boutonnieres for the groom and groomsmen, and if the budget allows, corsages or boutonnieres for the mothers, fathers and grandparents.
“Including aunts and uncles can really start to add up, so couples need to decide what is important to them and what their budget will allow. It’s also nice to have flowers during the ceremony, but it isn’t necessary. It is about what you can afford,” she says.
Hors D’oeuvres or Plated Meal?
Deciding what to serve beyond cake may be a task for some soon-to-be-wed couples. You also don’t want to be that couple known for having terrible food at the reception, or if your budget is tight you may worry about how you will afford to feed your guests.
Before you begin tasting the food and picking the wine that will fuel your guest during your celebration, it is essential that you have your venue booked. Some venues don’t allow outside catering, so you don’t want to meet with a caterer before you know where your soiree is happening.
Samantha Thomas, event catering and marketing director at Andolini’s Pizzeria, says the venue can also affect what a catering company would recommend.
“It helps to have your date and venue set so it gives the caterer an idea of what direction the couple is going with the wedding,” she explains. “It also determines what foods we might suggest and makes it easier for us [caterers] to help them choose the perfect menu for their big day.”
The common theme of planning a wedding is to know the budget or know how much you are willing or able to spend. Thomas says this is especially important when selecting the food.
“If a couple has their budget before they start a tasting it helps us guide them better in selecting foods from our menu,” she says. “I hate to show them a platter option that they love, but it is outside of their budget.”
Most caterers can work with couples and their budget, but they should have realistic expectations.
“There are plenty of ways to cut corners, and we will work to get as much food into your budget as possible, but you have to let your caterer know what you want and what you’re able to spend,” Thomas explains. “People are always shocked at how expensive food is for their event, but if you do your research before choosing a restaurant or caterer, it helps. Most list their prices online, and this will save you time.”
Thomas encourages couples to attend wedding shows. Often, food vendors and caterers will offer discounts or free food if couples book tastings with them at shows.
Couples should also consider the time of year when picking the menu for their gathering. Thomas suggests, for outdoor venues, especially during the warmer months, colder food items and lighter hors d’oeuvres like vegetable or antipasto platters. However, if the reception were in a rustic indoor cabin in the fall or winter months she would advise comfort foods like meaty pastas or pizzas and heavier hors d’oeuvres. While some food options are better for the various seasons, Thomas agrees that most appetizers can be served year-round.
When it comes to selecting a menu, it isn’t just the food couples should focus on. Couples should also ask the caterer how the food would be presented and served.
“You don’t want to expect your salad in a pretty bowl, and the caterer shows up and it’s in an aluminum pan,” Thomas explains. “It’s the little details and finishing touches that you should ask about, and never assume something is being provided.”
Thomas sees a lot of couples stress over pleasing the guests, and her last bit of advice is to not worry about whether the Johnsons at table two are going to like the gourmet mac and cheese.
“Ultimately, you should remember that this is your special day, and it is sweet to think of others but it is impossible to make everyone happy,” Thomas adds. “It’s going to be okay if you don’t please everyone.”
The Day Is About You
Planning a wedding can be overwhelming, but it begins with setting a budget. Everything else will start to come together once you have set your finances for your wedding celebration.
Also, remember the particulars are important, but weddings are about much more than having the perfect dress, the ultimate venue or the right kind of food. It is about creating family memories and representing the lives of two families coming together for a lifetime. It is easy to get lost in the details of planning and pleasing everyone, but don’t forget you should do what works for you as a couple, because in the end, it is your day.
Eischen’s is known for its fried chicken, which brings crowds from all over the state to the tiny town of Okarche. Photos by Brent Fuchs.
Eischen’s is known for its fried chicken, which brings crowds from all over the state to the tiny town of Okarche. Photos by Brent Fuchs.
It’s a chicken shack as well as the oldest bar in Oklahoma, but that only adds to the appeal of Eischen’s, a big operation running out of a small storefront in tiny Okarche, Oklahoma, about 40 miles northwest of Oklahoma City.
The restaurant was opened as a saloon in 1896 – a full 10 years before Oklahoma even became a state – by Peter Eischen. Eischen’s Bar, as it’s known today, opened shortly after the end of Prohibition in 1933, with Peter’s son and grandson, Nick and Jack Eischen, as owners.
It was as Eischen’s Bar that the joint became known as the best place in the state for fried chicken. A tragic fire closed the restaurant for about six months in 1993, but it was rebuilt and reopened to great celebration.
Eight electric fryers line the kitchen of Ed “Chief” Eischen, chef and co-owner of the restaurant. These fryers cook about 24,000 pieces of chicken a week.
The scant menu – eight items total – offers sandwiches, chili, nachos and fried okra, but it’s the chicken that keeps hordes of Oklahomans pouring into the doors of Eischen’s.
The chicken, light and crispy from the fryer but not at all greasy, is served piping hot. The breading and skin of the chicken are crunchy, but the meat inside is moist and tender. The chicken, which can only be ordered whole, costs $14 and is served with bread, pickles and raw onions.
Known for its fried chicken, Eischen’s serves a limited menu that includes chili, barbecue sandwiches, nachos and fried okra.
The chicken shack’s landmark status is evident in the large list of musicians, chefs, politicians and athletes that have visited Eischen’s. Visitors have included country superstars and Oklahoma natives Vince Gill, Garth Brooks and Toby Keith; Food Network and Diners, Drive-ins and Dives host Guy Fieri; internationally renowned chef Danny Bowien; governors, mayors and Oklahoma football royalty, including former OU coach Barry Switzer.
Open from 10 a.m. to 10 p.m. six days a week, Eischen’s is closed on Sundays. Eischen’s is cash-only, so remember to stop by an ATM before visiting. 102 S. Second St., Okarche. www.eischensbar.com
1492’s ceviche – tilapia, shrimp and crab cooked in a citrus blend – is topped with fresh avocado. Photo by Brent Fuchs.
1492’s ceviche – tilapia, shrimp and crab cooked in a citrus blend – is topped with fresh avocado. Photo by Brent Fuchs.
Large floor-to-ceiling windows allow guests here to enjoy the views outside accompanied by natural light, which brightens up the space during the day. At night, the dimly lit restaurant serves sizzling, Latin-inspired cuisine that keeps patrons returning.
The building that houses 1492 is an experience in and of itself: Sleek, sharp architectural lines, bright colors and interesting artwork sets a backdrop unlike any other. The tastes stand on their own, as well. While everything on this flavor-packed menu is worth a bite, the queso, which includes beans, spicy beef, sour cream, guacamole and pico de gallo; and the Cocktail Del Mar, a light and fresh seafood ceviche, are must-try appetizers.
For special plates, the El Chicano, grilled poblano peppers stuffed with shrimp and skirt steak; the Pineapple Espresso Pork, marinated, center-cut pork tenderloin served atop a perfectly grilled pineapple; and the Pabellon, Venezuelan shredded brisket marinated in red wine and served with yucca, rice and black beans, are unbelievably good. The menu also includes Tex-Mex basics, so if you’re craving enchiladas, fajitas or burritos, 1492 has got you covered. 1207 N. Walker Ave., Oklahoma City. www.1492okc.com
Meat pie and Suya at Mama Sinmi’s is an authentic taste of Nigeria. Photo by Brent Fuchs.
Meat pie and Suya at Mama Sinmi’s is an authentic taste of Nigeria. Photo by Brent Fuchs.
Mama Sinmi is the head chef at this West African-inspired restaurant. With a passion of sharing the stories and culture of West Africa, Mama Sinmi used her catering experience to open an eatery that would offer Oklahoma City the tastes true to her home country of Nigeria. Not only can patrons get these authentic meals in the restaurant, but Mama Sinmi also caters weddings, parties and potlucks.
The healthy, organic, natural tastes that come out of her kitchen embody the kinds of food found in Nigeria. Using fresh ingredients and bold flavor combinations, the cuisine found here is pleasingly unique. For a snack, try the Meat Pie, a flaky, buttery shell filled with spiced ground beef, peas, carrots and potatoes. For an entrée, there’s no going wrong with the Jollof Rice, rice cooked in Mama Sinmi’s famous red sauce, or a Pepper Soup Entrée, which comes with a choice of goat meat or tilapia and is served with white rice, plantains and FuFu: a dough made from either boiled, roasted or dried and ground cassava, yam or oatmeal. The Efo Riro, with fresh cut spinach in a broth of pepper, tomato, onion, palm oil and fragrant spices, comes with choice of beef, chicken, goat or tilapia, and is always a tasty treat. 2312 N. Macarthur Blvd., Oklahoma City. www.mamasinmi.com
Lone Wolf Bahn Mi food truck. Photos by Brandon Scott.
Lone Wolf Bahn Mi food truck. Photos by Brandon Scott.
When Lone Wolf opened its window to Tulsa residents and the city’s still-burgeoning food truck movement in 2012, banh mi was still something of a mystery to diners. The fresh and flavorful Vietnamese sandwich quickly caught on, however, and business has been brisk for Lone Wolf. So brisk, in fact, that the proprietors of the truck, Philip and Danielle Phillips, appeared on CNBC’s Restaurant Startup to seek investors in Lone Wolf’s yet-to-come brick-and-mortar establishment.
Lone Wolf has established a schedule that makes it easier for those craving Asian cuisine to find it. Truck meet-ups are where you may find Lone Wolf parked for lunch Tuesday through Friday, and at nights, The Fur Shop becomes the temporary home for Lone Wolf.
Banh Mi is stuffed with meat and pickled vegetables on the Lone Wolf food truck.
Banh mi filled with Kung Pao pork, cilantro pesto chicken, soy Dijon portabella and other mouth-watering options remain the center around which Lone Wolf exists. Kimchi fries – French fries fried crispy and topped with a variety of options, including candied bacon, pulled pork or an over-easy egg – are also popular at the truck. Fried rice bowls in myriad flavor combinations are popular options for hungry customers. The spiced flavors of this Vietnamese-inspired cuisine are tamped by fresh, tangy carrot and daikon slaw, cilantro, cucumbers and aioli.
Follow Lone Wolf on Facebook or Twitter to find out the daily menu, specials and for more information on booking Lone Wolf for special events. www.lonewolftruck.com
The restaurant was opened as a saloon in 1896 – a full 10 years before Oklahoma even became a state – by Peter Eischen. Eischen’s Bar, as it’s known today, opened shortly after the end of Prohibition in 1933, with Peter’s son and grandson, Nick and Jack Eischen, as owners.
