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Part of the Tulsa Holiday Soundtrack

Davit Souders (left) and Andy Callis perform at Tulsa’s Winterfest. Photo by Nick Whittaker

Twenty-five years ago, at pretty much exactly this time of the year, Davit Souders got an idea.

A Tulsa-based vocalist and bandleader as well as a concert promoter and producer, Souders had grown up loving not only rock ‘n’ roll, but the rockin’ holiday music recorded by those acts. And because of that abiding love, as well as his own musical experience and connections with Tulsa rockers, he came up with the notion it might be fun to perform and record some seasonal tunes of his own.

“When I was just promoting [and not in a band],” he recalls, “I’d sit in with everybody from Brian Parton to Pit Bulls on Crack. I’d get the guest spot, and it felt really good. Then, in November of ’98, I suggested to somebody that I’d like to work in some Christmas music, and they said, ‘Okay, be at rehearsal Wednesday.’ And we were off and rolling.”

Today, that roll continues unabated, as Souders finds himself in demand as a performer every Yuletide season, along with an ever-evolving group that unofficially began a quarter of a century ago.  

“As a kid, like a lot of people, I was fascinated by Elvis’s holiday music, and Bruce Springsteen’s, and the Eagles’ – all the stuff you’d hear during the holidays,” he says. “It just seemed cool to me. So the origin of all of this was the love of the season and the music. It just became a thing, to get together and record some holiday songs every year.”

It didn’t take long at all for the process to start attracting some of the town’s top talent. As Souders notes, “In ‘99, we had quite a lineup in the studio – Jeff Graham and Tex Montana; Greg Claus from the band Fanzine; Gerald Wood, the old bass player from my original band, Lynx; and Erv Felker from the band Difuser. I’d started the project with him.

“We were all crammed there in the studio, and Tex said, in her beautiful Texas drawl, ‘It’s like a galaxy of local stars.’ So the name of the group was born: Team Galaxy.”

With each succeeding year, in addition to recording (the group recently cut its third disc of seasonal tunes), Team Galaxy and its live shows became a bigger part of the holiday festivities in and around Tulsa. These days, the group is just about everywhere you’d care to look, including atop a float in the Tulsa Christmas Parade, which the band has participated in for a full decade.

“I think those are our best gigs, absolutely,” says Souders. “The crowd reaction is absolutely perfect for what we do. And the head of the Christmas parade, Paul Ross, and [parade creative director] Jessica Gullo always say, ‘You’re our favorite band.’ That’s just nice to hear. I always joke that they treat us like Sled Zeppelin.

“This year is going to be our tenth year of performing live on a moving float. It’s only moving five miles an hour, but because I jump around a lot, I always have to get my sea legs. And if you’ve ever wondered, ‘Can he swing that microphone Roger Daltrey-style off a moving float?’ the answer is, ‘Yes, I can.’”

In addition to the Tulsa Christmas Parade, set for Dec. 9, the band has been booked for a new event on Nov. 17. It’s Lights On, set for the Charley Young Event Park in Bixby. There will undoubtedly be others, including, Souders says, the band’s annual appearance on KTUL-TV, Channel 8 – another thing that Team Galaxy has been doing for a long time.

And over that stretch, there have also been plenty of small but sublime moments for the group’s originator.

“I’ve gone into the post office at Utica Square, and they’ve been playing our music,” he says.  “I’ve gone to see Santa for my annual photo, and heard our music being played. As a musician, I’ve got to say that when you walk in someplace and your music’s playing, it’s just nice.

“Somewhere, I saw a list of Oklahoma musicians and their holiday music, and they had Garth and everyone on it, but they also included us. Those are the kinds of things that are just extra bonuses. I don’t want to overblow the holiday horn, but I do feel like we are part of the holiday soundtrack for Tulsa and the surrounding area.”  

It’s only fitting that Souders, whose concept was brought to life by Team Galaxy, is the one Galaxian who’s been on board from the very beginning. However, as he points out, lots of other notable players have logged significant time with the group.

“I’ve been fortunate enough to have some of the best musicians in Tulsa come through the ranks. Some stay for eight or nine years, some for two years or one year.  Sometimes, other bands and projects prevent them from returning. But some come back. One of our guitarists, Andy Callis, is on his second tour of duty. He was with us for seven years, took a few years’ break, and has now been back with us for the past two or three years. Once you’re in Team Galaxy, you’re in for life.

“There was a band in town a few years ago called Ghosts. We played a show together, and one of their songs, ‘Here Comes Santa Claus,’ they did as a tribute to Team Galaxy – and they actually played it better than the version we did.”  He laughs. “So we ended up copying their version of them doing us.”

Although the band members don’t do much of that sort of copying, preferring to arrange their own material, they do occasionally perform covers that are faithful to the original recordings. Last year, for instance, they picked up Cheap Trick’s “I Want You for Christmas,” which is a rewritten version of the hit single “I Want You to Want Me.”

“In the past few years, we’ve adapted some known songs into holiday songs, and when they redid ‘I Want You to Want Me,’ it was perfect for us,” notes Souders. “[Cheap Trick’s] Robin Zander is one of my favorite singers, and the lyrics were really cleverly done. We debuted it last year, and people loved it.”

A year or two earlier, organizers of the Tulsa Christmas Parade had asked if the group could come up with a song based on a “Rockin’ Around Tulsa Town” advertising theme. Souders and veteran rocker Dart Steed adapted the lyrics from the famed J. Marks composition “Rockin’ Around the Christmas Tree,” and, says Souders, the parade officials made sure to seek permission from Marks’ publishing company.

“J. Marks’ son runs it now. They sent him a copy – and he loved it. To me, that was like doing gospel music and getting approval from above. Tell me that the J. Marks family hasn’t heard every version of his holiday songs. His son approved ours, loved it and gave us his blessings.”

This year’s version of Team Galaxy, in addition to Souders and Callis, includes guitarist Scott Cooper, bassist David Cody and drummer Joseph Blank.

 “Scott Cooper played with me in my band DDS,” says Souders. “He’s done a tour of duty or two with Team Galaxy, and he’s back in as of last year.”

While the members of the group have changed over the years, Souders says they all have at least one common denominator. 

“The amazing aspect of it all, which is still true after 25 years, is that we approach it with the enthusiasm of kids waking up on Christmas morning,” he says. “That’s really the thing.”

Photo credit: Davit Souders (left) and Andy Callis perform at Tulsa’s Winterfest. Photo by Nick Whittaker 

Towles Visits Tulsa

Author Amor Towles will soon visit Tulsa as the 38th recipient of the award. Photo by Dmitri Kasterine

New York Times bestselling novelist Amor Towles distinctly remembers the day – five decades ago – when he decided he wanted to be a writer. 

“My first grade teacher invited her friend David McCord, who wrote juvenile poetry, to come speak to our class. He read some of his poetry to us and then signed books. It was the greatest thing! I went home and tried to write poems myself that night,” says Towles, who will be in Tulsa Nov. 30-Dec. 1 to receive the 2023 Peggy V. Helmerich Distinguished Author Award.

From that day on, Towles was in love with reading and writing, immersing himself in the works of poet McCord, then The Hardy Boys mysteries and other juvenile fiction during his elementary years. In his early teens, he got interested in Ray Bradbury’s short stories, and from there his interests mushroomed as he devoured the writings of the American Renaissance authors, Joseph Conrad, the Russians, the magical realists and many, many more. 

Though Towles penned more than 50 short stories from his teens to mid-20s, it wasn’t until his mid-40s when his childhood aspiration finally came to fruition with the publication of his highly praised debut novel Rules of Civility in 2011. Two years later, Towles retired from his 20-year career as an investment executive and turned his full attention to writing, beginning with his second novel, A Gentleman in Moscow, released in 2016, followed by The Lincoln Highway, in 2021. Collectively, the three critically acclaimed novels have sold more than 6 million copies and have been translated into more than 30 languages.

A master storyteller, Towles has honed the skill of characterization to perfection, creating characters so real one would think they are based on actual people; however, all sprang from his active imagination. When asked if he has a favorite character of his own creation, he said: “It’s a little bit like having children in that you don’t really have a favorite; you love them all for who they are and different circumstances.” 

He conceded, though, that he does have some affinity to Professor Abacus Abernathe from The Lincoln Highway.

“Out of the whole scope of my work, there’s probably a closer, tighter overlap there, because – he’s older than I am – but at that moment in time, I can imagine being Abernathe in the Empire State Building, reading and writing and suddenly discovering that the world was going on outside your walls, with you locked away in your library.”

What can readers expect next from Towles? Well, he says he has a collection of short stories, called Table for Two, coming out in April 2024, and is working on a novel that he hopes will come out at the end of 2025 if all goes well. 

“That book begins in Cairo at the end of the Second World War, and ends in New York City in 1999 – and that’s all I’m going to tell you,” says Towles, generally guarded about his works in progress. Perhaps his Oklahoma fans can coax him to share more when he comes to Tulsa.

The 2023 Peggy V. Helmerich Distinguished Author Award Featuring Amor Towles

Free Public Presentation and Book Signing
Nov. 30 • 5:30 p.m.

Author Presentation and Black-Tie Gala
Dec. 1 • 6 p.m.

Both at Tulsa’s Central Library
Fifth St. and Denver Ave.

For more details:
www.tulsalibrary.org/helmerichaward

Understanding IVF

According to the Centers for Disease Control and Prevention (CDC), nearly 10% of women in the U.S. – 6.1 million – ages 15 to 44 have difficulty getting or staying pregnant. Many seek help through assisted reproductive technology (ART), which includes any fertility treatments where either eggs or embryos are handled. The most common type of ART is in vitro fertilization, or IVF.

M. Blake Evans, DO, FACOOG, an assistant professor and reproductive endocrinology and infertility specialist with OU Health Reproductive Medicine, says most reproductive aged women are good candidates for IVF.

“The most common, but not all, indications for IVF are male factor infertility, multiple failed ovarian stimulation and intrauterine insemination cycles, blocked or absent fallopian tubes, fertility preservation prior to undergoing cancer treatments and needing a gestational carrier,” says Evans.

He explains there are several small antral follicles in a woman’s ovaries each month, and each of these follicles contains one egg. In a normal menstrual cycle, one egg inside a follicle ovulates to be potentially fertilized by sperm, resulting in a pregnancy, while the other antral follicles/eggs that didn’t ovulate will essentially dissolve. 

“Given that very few eggs will ultimately lead to a pregnancy, we can use IVF to help optimize a patient’s chances of success by fertilizing many eggs at once and tracking their progress in the IVF lab,” says Evans. 

The basic steps in an IVF treatment cycle include ovarian stimulation with small subcutaneous needles for approximately 10 to 12 days, ultrasound monitoring and bloodwork to track follicle development, egg retrieval under anesthesia, fertilization of the egg with sperm (or freezing of eggs without fertilizing them), embryo culture in the IVF lab and embryo transfer. 

“Due to the continuous advancements of this field of medicine, particularly in the IVF lab, success rates have greatly improved over the last 5 to 10 years,” says Evans, noting that age is the most important factor when it comes to IVF success rates when using a woman’s own eggs.

“Other factors can influence outcomes – like weight, ovarian reserve/number of follicles present, number of prior pregnancies and uterine abnormalities such as fibroids,” he says. “Since all of a woman’s eggs have been present since before birth, the quality of the eggs declines with age, and the risk of miscarriage increases, especially over the age of 40. 

“Success rates also vary with the number of embryos transferred into the uterus. However, depending on the woman’s age, transferring more than one embryo at a time does not increase live birth rates significantly and greatly increases the risk of a multiple pregnancy.”

For those who undergo IVF, the process can be both financially and emotionally demanding. Costs can vary based on location, individual insurance coverage and the total extent of treatments received. 

Women who participate in IVF are encouraged to have a positive support network and/or consider joining an IVF support group. 

Also, before choosing a fertility specialist, Evans encourages patients to do their research to ensure they will receive the highest quality of care. 

“Very helpful public websites such as ABOG.org and SART.org can be used to verify that your fertility specialist is properly trained and board certified in both OB/GYN and REI – reproductive endocrinology and infertility – (ABOG) and also to view the clinics’ success rates (SART),” he says.

Curbing Cravings

As the holidays come around the bend, you may find yourself thinking more often about pecan pie, turkey, stuffing or Grandma’s homemade fudge. But is the sensation of a craving real … or is food just something we think more about at certain times of the year?

According to Brett Wilkinson, a licensed dietitian (LD) at OU Health, cravings are real and multi-factorial.

“Brain chemistry is one of the factors at play,” he says. “When people eat highly palatable foods such as chocolate, chips and French fries, there is an activation in the reward-related dopamine pathway of the brain. Highly palatable or obesogenic foods can be used as pleasure-seeking action, as well as a flight or escape mechanism for negative periods, such as stress.”

Julie Harmon, also an LD at OU Health, agrees that cravings are very real.

“Cravings are frequent, specific, intense desires to eat a particular type of food,” she says. “In general, a craving can signal something is out of balance, but it doesn’t always mean you need a certain type of food. A craving might mean you’re dehydrated, stressed or lacking sleep.”

So why do we always seem to desire foods that are considered ‘unhealthy,’ apart from the fact that they give us a dopamine rush?

“Processed foods are craved more often than natural, whole foods because they’re more reinforcing,” says Harmon. “Research shows that high fat, high calorie, high carbohydrate foods light up reward circuitry in our brain more than foods that are either high in fat or high in carbs as nature might supply them.”

According to Harmon, other research suggests that sugar acts on similar pathways in the brain as addictive substances, which would explain some of our binging behaviors and use of food as a reward.

How Can We Curb?

“First, stop and think: ‘Do I need this?’” suggests Harmon. “You might need salt, for example, if you just finished a heavy workout where you lost a lot of sweat. Or you might have just come off a bad bug and your salt stores are depleted. If that’s the case, your body only needs a very small amount of salt in general.”

Car wouldn’t start or the kids missed the bus? Chances are, food cravings will try to rear their ugly heads on these off-balance days, too.

“Data shows that individuals have greater food cravings and consume more carbohydrates and starches on days when they feel more stress or anxiety,” says Harmon. “In addition, individuals with higher tension reported stronger food cravings – total sweets and fast foods – and consume more of these.”

Wilkinson adds that environment can be a major factor in increased cravings. 

“Whether it be from television commercials or the prevalence of the foods in the home, environment can make it increasingly more likely that cravings will occur,” he says. “If the highly palatable foods are within close proximity of a person, it can lead to decision fatigue.”

In short – curbing cravings takes will will power, but it’s entirely doable.

“If you’re having weird cravings, you shouldn’t always give in,” says Harmon. “If you know your body is asking for something you don’t need, take five minutes and do something else. Take a quick walk or talk to a friend. Cravings pass – they really do.”

Scene

J. Terrell Siegfried, Meredith Siegfried Madden, Milann Siegfried, T. Hastings Siegfried, Raegen Siegfried, Bailey J. Siegfried; Flight Night, Tulsa Regional STEM Alliance

Homestyle Italian Done Right

Photo courtesy Gaberino’s

Looking for delicious, made-from-scratch Italian food without having to travel across the world? Have no fear, Gaberino’s is here!

Established in 2010 and nestled comfortably in Norman, Gaberino’s Homestyle Italian is a family owned restaurant, priding itself on its gluten-free, vegetarian, vegan and low-carb meals – in addition to the classic, ‘carb-y’ Italian dishes we know and love. 

For antipasti, enjoy spinach artichoke dip served with garlic crostinis; cheese bread; stuffed mushrooms; or Italian nachos – fried pasta chips with mozzarella, Italian sausage, red bell peppers, red onion, pepperoncini, garlic, basil and a balsamic reduction. 

Specialty entrées include the chicken lasagna Florentine (handmade with four types of cheeses), chicken Parmesan, shrimp scampi, chicken piccata and four cheese ravioli. 

If you’re wanting some more creative control over your meal, Gaberino’s offers the option to build your own pasta dish. Guests can choose between eight different sauces, seven different noodles (including Zoodles, zucchini spirals) and more than enough toppings to satisfy your stomach – and creativity. With so many delicious options, the real issue is deciding what to pick. 

Of course, it wouldn’t be an Italian restaurant without pizza. Gaberino’s menu offers personal pizzas and the option between regular and gluten free crusts. If you’re still wanting more, you’re in luck. Gaberino’s has a killer meatball sub and roasted vegetable sandwich with roasted broccoli, mushrooms, carrots, red onions and red bell peppers, topped with mozzarella and fresh spinach. If you saved some room for dessert, the Italian cream cake and tiramisu are not to be missed.

Hitting the Spot

Photo courtesy Spudder’s

A Tulsa tradition since 1976, The Spudder combines juicy steaks and eclectic digs for a more-than-memorable dining experience.

Most foods at Spudder, says owners Steve and Kim Jeffrey, are scratch-made. The family butchers the beef, cuts all their own vegetables and produce, and creates 1,500 bread rolls daily. Kim even makes all the desserts herself. The team prides itself on creating great experiences for their guests; along with superb customer service, the team doesn’t play around when it comes to their steak. 

“We hand-cut aged Prime beef every day and cook them only on a real, old fashioned charcoal fire,” according to the website. “This ensures that your steak is perfect when it arrives at your fork.”

Start out with one of a variety of appetizers, ranging from stuffed mushrooms to fried chicken livers, seared ahi tuna, or Spudder’s famous tomato soup. Then venture to the next portion of the menu – Roughnecks (beef chops and chicken) and Offshore Drilling (seafood). Highlights in the former include the Gusher – the Spudder’s signature steak, a 22 oz. bone-in ribeye; lamb chops, steak tips, the quail dinner and the pork tenderloin. In the latter, try the grilled salmon, mahi mahi or ahi tuna, or venture over to the lobster dinner, jumbo grilled shrimp or linguini alfredo. Extra mouthwatering sides include sauteed mushrooms and onions, or glazed carrot and mushroom risotto.

Going Where Life Takes Her

Before becoming a private chef, Kate Atkinson owned a cheese shop where she made visually stunning (and delicious) charcuterie boards. Photos by Tony Li

Fear of flying – it’s not uncommon. But Kate Atkinson’s approach to it is: she enrolled in flight school and is currently on her way to a pilot’s license. 

“I’ve had lifelong anxiety,” she says. “Fear of losing control. About a year and a half ago, I decided that I wanted to be as free as I can of all things holding me back. So I decided to learn to fly. What can be more free than that? When you conquer your fear of the unknown, there are no limits to what you can do.”

Atkinson grew up in midtown Tulsa. Some of her earliest memories are of visiting her grandmother. 

“She’d make quintessential 1950’s grandmother food,” she says. “Chipped beef, 7Up floats. Comforting, delicious. But I wasn’t one of those kids standing by the stove learning to make sauces. It wasn’t in my blood.”

Instead, travel and adventure were. At the University of Tulsa, she studied Spanish literature, aiming to study abroad. Living in Spain, she was amazed by the food. 

“There’s so much infusion of food into Spanish culture,” she says. “I learned the importance of eating, the ceremony of eating, how to enjoy life.” 

Then, she got the idea of going to cooking school in France. 

“It sounded fun,” she recalls, “and I’d get to be in Paris.” 

So, she taught herself French and went to the Cordon Bleu, the original, in the City of Light. 

“It was cooking boot camp,” she says. “Highly disciplined, and every instructor came from a Michelin-starred restaurant.” 

In 2011, she returned to Tulsa. By then, cooking was in her blood. She worked for local restaurateur Justin Thompson at Juniper. She created a line of finishing salts, hand-infused fleur de sel, before moving to Los Angeles in 2017, where she did food styling. Later, after moving back to Tulsa, she opened Kate’s Cheese Shop. 

“I’d make really beautiful charcuterie boards,” she remembers, “adorned with flowers, visually stunning. But I didn’t want to make a life of this.”

And then, one day, seemingly out of nowhere, came perhaps the most exciting adventure of her life so far. The phone rang, and a close friend told her about a job. She applied. 

Two days after that phone call, she began work as personal chef to director Martin Scorsese, who was filming Killers of the Flower Moon in Osage County. Another Chef Chat interviewee, the Hemingway’s Tiffany Taylor, cooked for Scorsese while he was on the set. Atkinson cooked for him and his family at home. 

“I’m a movie buff,” says Atkinson, “and I felt so incredibly honored to work for him. I thought the job would be nothing but nerve-racking stress, but it turned out to be the most fun job I’ve ever had. Everything I’d learned fell into place. I had creative freedom to make anything I wanted. And they loved my food.” 

Atikinson describes the director as a “wonderful family man. He’s an incredibly hardworking, lovely person, so focused on his work, trying to be historically accurate while shining a light on a people who have been marginalized and a story that’s been forgotten.” 

After that, it was a natural fit for her to work with Ree Drummond of Pioneer Woman fame. Before our interview, Atkinson had just gotten back from Pawhuska, where she was helping with Drummond’s latest cookbook, Dinner’s Ready, which released in late October. 

When Drummond is filming episodes of her television show, Atkinson cooks for the film crew. 

“They’re English,” she says. “They’re all foodies, and though they’ve all been wonderful, I always feel the pressure. I never thought I’d be working so much in Osage County, or in film.

“It’s funny,” she concludes, “where life takes you sometimes.”

Sid’s Diner

Photo courtesy Sid’s

Located in El Reno, Sid’s Diner is the homey, ’50s-style burger joint of your dreams. Considering that El Reno is famed for inventing “Depression Burgers,” what non-Okies know as fried onion burgers, it makes sense that Sid’s has one of the best in town. Don’t just take our word for it, check The Food Network; Sid’s is consistently on its “Best Burgers in the country” lists.

Along with serving up delicious, albeit messy, onion burgers, the diner offers classic American fare such as coneys, corn dogs, French fries and onion rings. Other popular dishes include the ham sandwich, steak sandwich, grilled cheese and Frito chili pie. For dessert, choose between ice cream sundaes, banana splits, floats or freezes. For early risers, Sid’s features an extensive breakfast menu. Popular dishes include meat, veggie and cheese omelets, hamburger steaks, chicken fried steaks and biscuits and gravy. Smaller breakfast plates round out the menu with short stacks, hash browns and oatmeal.

White Dog Hill

Photo courtesy White Dog Hill

Originally built in 1925 as the Clinton Country Club and Golf Course, what is now known as White Dog Hill re-opened in 2007 and has been a favorite among Clintonians ever since. Boasting spectacular views and an extensive wine list, White Dog Hill is the perfect spot for any occasion, ranging from date-night dining to family friendly fare. The restaurant serves up entrées including ribeyes, KC strips and filet mignon. 

Outside of beef, the joint offers grilled tiger shrimp skewers, the grilled chicken tequila lime sandwich – topped with bacon, avocado, grilled onions, tomatoes, feta cheese and garlic walnut mayonnaise – catfish filet, grilled salmon, and chicken mushroom stroganoff. Lighter cuisine includes the grilled chicken tequila lime salad, the grilled KC strip salad and various cheese boards.