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Pure Americana

When Charles Faudree retired in December, his employee, Kyle Hatfield, took the opportunity to start his own firm, American Hatfield.

“I always knew I wanted to do something creative,” he says.

It was just that Hatfield, who grew up on his parents’ farm outside of Coweta, wasn’t quite sure where his creative instincts would take him. He explored photography and landscape design, but ultimately, it was his love of interior design that helped him nail the job with Faudree.

So when his job ended around the time his parents required some assistance, Hatfield decided to move back to the family farm, where he lives and works out of a most unlikely place – a former chicken coop.

“I have about 800 square feet,” explains Hatfield. In the 1980s, his dad added onto the old structure and created a workout room. “It was just a basic box,” Hatfield comments. Plus, it had no plumbing, heat or air.

Hatfield started by ripping off the paneling and framing out the windows. The floor was stained concrete, but it was so dark that Hatfield’s collection of antique furniture didn’t show up. So he painted the floor a stone color. He then painted the walls an earthy gray that “really makes the furniture pop.” Draperies are fabricated from washed painters’ canvas.

Yard sales, estate sales, flea markets and even dumpsters have supplied Hatfield with a constant flow of furniture and accessories for himself and his clients. “Most people would just pass these things up,” says Hatfield. “You have to have an eye for it.” And Hatfield’s unique ability to repurpose old and discarded American treasures is evident.
One of his prized finds is his grandparents’ 40-year-old Frigidaire that had been relegated to the barn for 33 years. “It even housed a skunk with her babies,” laughs Hatfield. But, undeterred, he cleaned it up, gave it a coat of paint and plugged it in. “I couldn’t believe it still worked,” he says.

When he discovered a wooden crate in the trash of a barn in Arkansas, Hatfield wasn’t sure of the original use, but it is now perfect for wine storage hanging above the refrigerator.

Instead of a traditional kitchen, a long work table with a metal top and painted base substitutes for a kitchen countertop, where Hatfield cooks on a portable electric cooktop. And shelving is custom made from old boards attached with iron brackets.

One interesting piece of furniture was actually a cabinet from an old mill in Coweta that Hatfield’s grandfather bought to house his tools. An old pie safe is used as a dresser, and an old gas tank provides the base for a glass top table. “The wood stools for the table are actually ottomans to outdoor garden chairs,” says Hatfield.

And because his living quarters are basically one big room, Hatfield crafted a dramatic ceiling-height headboard patterned from old wood, and along with a simple bed frame, creates a cozy bedroom area.

When Hatfield purchased a new antique-style potbelly stove, he needed to construct a firewall. Not content with a basic wall of tile, he added the fireplace mantel and did a dry stack of stone gathered from his family’s land. And while exploring the woods, he discovered an old tree stump. “It had lost all its bark, so I just waxed it,” says Hatfield. Now it is a perfect end table next to a comfy rocker he discovered at a “hole-in-the-wall” Muskogee flea market.

Within a few weeks though, Hatfield’s place may be completely transformed with “new” old items. “I like to practice on my home,” he says.

Union of the Snake

Rainbow Brights

Red Ribbon Gala 2013

In A Pickle

Tina Fausett wants more than anything to leave a legacy for her children. What began as a dream many years ago has blossomed into a family business that opened last May. Red Hot Mamma’s Pickles, located in Oklahoma City’s Automobile Alley, specializes in sweet and spicy pickles and is the sister company to Les Debris, which carries antiques, artwork from local artists, a consignment shop and, of course, Fausett’s famous pickles. The pickles are also carried by LaDonna’s Fancy Foods in Tulsa.

Fausett’s mother, Gayle, began making the pickles years ago as gifts; Fausett continued the tradition. Family and friends couldn’t wait for the holidays to roll around so they could get a taste of those wonderful pickles. After years of receiving them as gifts, friends begged Fausett to start selling her pickles commercially.

Red Hot Mamma’s Pickles come in four degrees of hotness, and all are named for members of her family. Jalapeño and Serrano peppers provide the spicy heat for Fausett’s pickles. She also makes a relish that is best served on a hot dog.

Marinated Spicy Grilled Chicken Salad

2 large chicken breasts, marinated in Red Hot Mamma’s pickle juice
1/2 c. mayonnaise
1 large stalk celery, diced
1/2 c. pine nuts
1 tbsp. lemon juice
1 1/2 tbsp. RHM pickle relish or coarsely
cut RHM pickles
1 small jalapeño pepper, seeded and minced
1/4 tsp. cracked black pepper

Marinate chicken in RHM juice for 24-48 hours in a covered container in the refrigerator. Grill the chicken to an internal temperature of 165 degrees, let it rest for 10 minutes, then chop it (you’ll need two cups). Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, relish, jalapeño and black pepper together in a mixing bowl until evenly blended. Cover and refrigerate 20 to 30 minutes to allow the flavors to blend. Makes 2-3 servings.
 

Not Easy Being Green

Asparagus may be one of those veggies that was maligned by children and secretly fed to the dog under the table. While canned asparagus tends to be mushy and stringy, fresh asparagus lends itself to several distinct cooking methods, such as roasting, steaming and grilling. With a slight nutty flavor, asparagus perfectly complements many main dishes.

In the constant battle to eat well, arm yourself with asparagus spears. This member of the lily family is a nutritional powerhouse.

Besides being a good source of vitamins A, C and E, asparagus contains a detoxifying compound that may break down carcinogens.

Asparagus also contains a particular amino acid that acts as a diuretic. This may benefit people who have high blood pressure or heart conditions.

When prepping asparagus, bend one stalk to see where it breaks naturally, then simply cut the rest of the bundle at the same point.

Roasted Asparagus

Makes 4-6 servings
1 lb. asparagus
2 tbsp. olive oil
Salt and pepper

Preheat oven to 425 degrees. Trim asparagus and then wash; pat dry with paper towels. Toss asparagus with olive oil, then season with salt and pepper. Arrange asparagus in a single layer on a baking sheet. Roast in oven for 5-15 minutes, depending on thickness of stalks. Asparagus should be bright green and tender-crisp.

Clare Tran

It was the solid work ethic instilled in her by her parents and grandparents that allowed Tran to earn a chemical engineering degree from OU. She now serves as an environmental engineer at XTO Energy, a subsidiary of Exxon Mobil. Tran’s lasting legacy will be the Hoang Family Engineering Scholarship, which, thanks to Exxon Mobil’s three-to-one matching gift program, Tran was able to endow at OU. She is the youngest College of Engineering graduate ever to endow a scholarship at the university. “I am grateful to my company for allowing me to help other students struggling with paying for school,” she says.

Ryan Welner

Cutting lawns and shoveling snowy driveways in St. Louis taught Welner the value of a dollar. He now serves as a senior financial analyst for The Magnolia Group, a value-oriented private family office investment vehicle that predominantly invests in publicly traded equity, distressed debt securities and privately held real estate. Welner was the first person to receive joint degrees in law and Master of Science in finance from The University of Tulsa, which seems fitting given his outlook on life. “Never stop learning,” he says. “If there’s ever a point where you feel like there’s nothing more to learn in your career, it’s probably time to find a new job.” 

Nick Karlovich

Born and raised in Tulsa, Karlovich attended Oklahoma State University, returned to his hometown and works at Commercial Insurance Broker, a newly formed insurance agency. Not one to take himself too seriously, however, Karlovich believes that “if it isn’t fun, or at least mildly entertaining, you should probably do something else.” With that in mind, he spends his free time as a gigging guitar player, playing with bands and muscians such as Less Than Perfect and Steve Liddell. Karlovich is also actively involved in TYPros and currently serves as Co-crew Leader for the organization’s Next Generation Leadership Crew.

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