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outdoors today picture this my opinion grin ‘n’ bare it
Thoughts and musings After two months of shelteringin-place, I have some thoughts, observations and musings. Please, if you have lost your sense of humor during the pandemic, you may want to stop reading now. What if I had told you in January that by the end of April eight ounces of hand sanitizer would be worth more than a barrel of oil? So, the government wants us to stay home, lay on the couch, order take-out and watch television. Finally, four years of college is paying off! There are many physically fit and attractive people in my neighborhood. I’m not one of them. Anyone who puts his or her dog in a stroller and goes for a walk needs professional help. Cigar smoke is good at keeping away pests — mosquitos, flies, wives and kids. Is it really exercising if you are drinking wine? Is making your teenage children walk with mom and dad 21st century child abuse? The IRS said that two of my children are worthless and one was worth $500. Daddy’s got a new favorite! The IRS said that my wife was worth $1,200. I offered to pay the shipping, but the lady at the IRS refused to give me an address. My wife is a genius. In less than a month and half, she graduated two college students and one high schooler and NONE OF THEM WERE SENIORS! All in favor of doubling teacher salaries in August say “Aye,” all opposed, obliviously haven’t been trying to teach children over the last two months. Just think, teachers have 30 kids and no wine readily available. The yardman came by for payment. I gave him two rolls of toilet paper. You can recognize these folks who haven’t ridden bikes in forever. They have bright yellow shirts, shinny new helmets
and move down the road like a snake. Get out of their way! To single people: if you cannot cook, marry someone who can. It will be important during the next pandemic. To the $1.2 billion dollars in COVID-19 relief funds from the CARES Act.... In the words of pirate and philosopher Jimmy Buffett, “You got fins to left, fins to right and you’re the only bait in town.” Dang, I love a good cigar! There’s a difference between a dog who is joyfully out for a walk with its owner and one who has been dragged out of the house for the third time because one spouse is tired of the other spouse and kids. You can see it in their pleading eyes. The poor dog is thinking, ‘at least the mutt up the street gets a stroller.’ According to Proverbs 17:22, ‘A merry heart doeth good like medicine.’ In other words, laughter can be the best medicine. And sometimes, during the stress of the pandemic, we have to take time to laugh. The pandemic also reminds us of how fortunate we are to be surrounded by everyday heroes. Thanks to the doctors, nurses, first responders, our electric cooperative employees, truck drivers, grocery store workers and other essential employees who worked tirelessly through these times. You are the reason we enjoy some semblance of a normal life. And finally, and most importantly, to those who have lost family and friends to the virus: you remain in our thoughts and prayers.
Jeb Greene Grier, age 2 Great-grandson of Buddy and Cathy White of Philadelphia and Central Electric members
Mississippi is... My mind wanders To childhood days And carefree ways. Walking barefoot in Newly plowed ground, Wading in a cool, clear Stream I have found. Resisting in a field of fragrant wildflowers as a gentle breeze brings a rush of showers. The season changes to Multicolored hues of fall And I hear the wild geese call, As I vision heavy dark clouds And snow laden boughs. by Ida Mae Teer Black East Mississippi Electric Power member What’s Mississippi to you?
by Michael Callahan Executive Vice President/CEO Electric Cooperatives of Mississippi
What do you treasure most about life in our state? Send your brief thoughts to Today in Mississippi, P.O. Box 3300, Ridgeland, MS 39158 or to news@ecm.coop
JUNE 2020 | TODAY 3
in this issue
5 southern gardening A summer garden must have
7 scene around the ‘sip A look at special people and places around Mississippi
11
5
outdoors today Going back outside after it’s over
12 local news 18 feature
Weidmann’s is the oldest restaurant in the state. Here’s to 150 years
The Official Publication of the Electric Cooperatives of Mississippi
Vol. 73 No. 5
OFFICERS Keith Hayward - President Kevin Bonds - First Vice President Eddie Howard - Second Vice President Randy Carroll - Secretary/Treasurer Michael Callahan - Executive Vice President/CEO EDITORIAL STAFF Ron Stewart - Senior VP, Communications Steven Ward - Editor Chad Calcote - Creative Director/ Manager Elissa Fulton - Communications Specialist Rickey McMillan - Graphic Designer Kevin Wood - Graphic Designer Chris Alexander - Administrative Assistant EDITORIAL OFFICE & ADVERTISING 601-605-8600
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24 on the menu
Summertime means berry time in Mississippi
27 24
Non-member subscription price: $9.50 per year. Today in Mississippi (ISSN 1052-2433) is published 11 times a year by Electric Cooperatives of Mississippi Inc., P.O. Box 3300, Ridgeland, MS 39158-3300, or 665 Highland Colony Parkway, Ridgeland, MS 39157. Phone 601-605-8600. Periodical postage paid at Ridgeland, MS, and additional office. The publisher (and/or its agent) reserves the right to refuse or edit all advertising. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2) NON-POSTAL AND MILITARY FACILITIES: send address corrections to: Today in Mississippi, P.O. Box 3300, Ridgeland, MS 39158-3300
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On the cover A steak and eggs brunch dish at Weidmann’s in Meridian. Photo by Marianne Todd
Why the 2020 Census is important Census statistics aren’t just about which state or city has grown the most over the last 10 years. Statistics compiled from census responses help businesses, researchers, and communities make decisions about funding for everything from school buildings and lunches and new bridges or roads, to fire departments, rural assistance programs, and more. Knowing who lives throughout the nation means that communities can better support programs and services benefitting people aged 65 and older, low-income people, veterans, children, and newborns. When you respond to the 2020 Census, you are helping to shape the future of your community by being counted. By working with local markets and publications, we hope more Mississippi residents will do their part and participate in the 2020 Census.” — US Census Representative
4 TODAY | JUNE 2020
scene around the ‘sip co-op involvement southern gardening
picture this my opinion grin ‘n’ bare it
Melampodium
There are a few must-have plants for my summer Mississippi garden and landscape. You can count on me having Vista Bubblegum supertunia, marigolds and all kinds of zinnias to provide color for my yard. But another great plant that doesn’t get a whole lot of attention is melampodium. I hope my talking about it will make melampodium become the latest item to fly off the shelves during the current COVID-19 situation. Let’s face it: Melampodium is one tough plant when it comes to flowering and just plain looking good in the heat and humidity of the Mississippi summer. Melampodium was selected as a Mississippi Medallion winner way back in 1997. And no wonder, because melampodium is a nonstop bloomer from summer until frost. It literally bursts forth with yellow to golden daisy- or star-like flowers. It requires no staking. Because melampodium is self-cleaning, that means you don’t have to deadhead the flowers, either, which really is a plus when the temperatures start to soar in the summer. Melampodium prefers full sun and looks great no matter how hot and dry it is. But it is important to maintain a consistent root zone moisture.
is a summer garden must-have
There are several standard melampodium varieties available, with more being introduced. Sizes vary from 10 to 24 inches tall. Selections to look for include Derby, Medallion, Million Gold and Jackpot Gold. Plant in the landscape at the same depth as they grew in the container. Space them on 8-inch centers to allow the plants to grow together and form a brilliant mass. A happy surprise you’ll get next spring is that melampodium reseeds. The new plants can be thinned if needed. I always allow reseeded seedlings to grow because it seems to me that is where Mother Nature thought the plant should be growing. Melampodium likes dry conditions and makes a great container plant. Transplant into a light, well-drained soil. It is easy to grow and has few demands. Melampodium really likes to have consistent fertilization. Use a controlled-release fertilizer at transplanting and then once a month through the summer. I like to use water-soluble fertilizer since I’m going to have to water anyway. In my experience, snails and slugs are the only pests that bother melampodium. Use snail baits or sprinkle diatomaceous earth — the fossil remains of prehistoric algae — to control these pests. The flowering display of Melampodium is strong enough to stand on its own, but try pairing it with other yellows, reds, and oranges to create a warm color scheme that will be hot this summer. This is where combination planting with my zinnias is always a hit. The only problem with Melampodium is that it only comes in one color, but that’s not enough of a problem to stop you from enjoying it in your garden this year.
by Dr. Gary Bachman Gary Bachman, Ph.D., Extension/Research Professor of Horticulture at the Mississippi State University Coastal Research and Extension Center in Biloxi. He is also host of “Southern Gardening” radio and TV programs. He lives in Ocean Springs and is a Singing River Electric member.
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events
mississippi marketplace on the menu outdoors today scene around the ‘sip picture this
A recipe for success
opinion co-op involvement L E A D E R S H I Pmy AN D GRIT: southern gardening grin ‘n’ bare it by Elissa Fulton In 2012, Alise Matthews was selected as Dixie Electric Power Association’s representative for the Electric Cooperative Youth Tour in Washington, D.C. That same year, she was selected among a larger group to represent Mississippi on the national Youth Leadership Council. As a junior in high school, Matthews was already a leader in her school, but when she attended the national youth conference in Washington, D.C., she quickly appreciated that she could be a leader outside of Jones County. Matthews made many contacts around the nation that summer, but she already knew she loved interacting with people. “I always had a dream of being an orthodontist since the age of 10 when I got my braces off because it helped my confidence so much,” said Matthews. “In high school, I worked retail in Laurel, and I loved talking to people and I came to the realization that I didn’t want to look in mouths every day, but I wanted to be interacting with the public. Some people hate retail, but I thrive on it. I just love it!” After graduation, Matthews went on to Mississippi State University and majored in marketing with a goal of becoming an entrepreneur. She finished her marketing degree in three years and came home to Laurel with the dream of opening her own business. She grew up in the kitchen working with her mother in her catering business. “My mom asked me if I wanted to take over her business, but I really didn’t want to cook meals,” she said. “I wanted to have a bakery and do sweets. When I was young, I would help my mom make homemade candies for her catering business and that was kind of the basis of my business. None of the bakeries in town were doing homemade candies, so I thought it would be really cool if we combined that idea with the nostalgic candy store.”
With a love of her hometown, sweet treats and a bit of nostalgia, Shug’s Cookie Dough & Candy Bar was opened in downtown Laurel in September 2017, just one year after Matthews graduated from college. In addition to the homemade candies like pralines, turtles and millionaire’s, Shug’s has a candy wall with more than 120 different candies to choose from. Customers can make candy bags, or they can enjoy the edible cookie dough and cookie cakes. The recipe for success included a group of business owners that had already begun a revitalization project that turned the once ghost town of downtown Laurel into a bustling community. “I feel like I definitely came in at the right time,” Matthews said. “They were already seven years into the revitalization of Laurel, and it was perfect timing for me.” There were many that thought Matthews’ idea of a sugary heaven was crazy, but her youth, determination and marketing degree paid off. “I totally believe that marketing was a huge plus for me,” she said. “And social media is such a big part of our world today. We have a large social presence and I believe it has had a huge impact on the success of the business.” Matthews has proven to be a leader in larger arenas, but she is proud to now be a business owner in her hometown. “I believe being from a small town, sometimes its frowned upon to move back after college, but that’s also what I think is so special about electric cooperatives,” she said. “They are about community and Laurel was a great town and community to start my business. I have been so blessed to have a community that has been so supportive of me.” Visit shugslaurel.com to view a menu and order online. Photo by Megan Clark. JUNE 2020 | TODAY 7
FROM THE MOST by Steven Ward Ten years ago, Lea Margaret Hamilton was driving on Highway 82 near Itta Bena and heading to Greenville in the Mississippi Delta when she had an epiphany. The time was the harvest season for soybeans. “I looked out and saw thousands of acres of soybeans. I thought, nobody is using soy wax to make candles. We have this wonderful Mississippi resource,” Hamilton said recently from her Greenville home. Following that 2010 drive, the idea for SoDelta Candle Company was born. Hamilton said she researched everything she could to “figure it all out” and started making them and selling them at a consignment store in Leland. The first batch at the consignment store sold out in 15 minutes, Hamilton said. According to SoDelta’s website, “The result is a line of southern-inspired, high quality, long-burning candles with fragrances that remind us of what we like the most – huntin’ camp, cotton fields, church, and mama’s sweet tea. “Each SoDelta candle is lovingly hand-poured in our restored, turn of the century tenant house. We feature our candles in vessels of glass, locally-made pottery and repurposed containers. Only the highest grade of American grown soy wax, cotton wick and natural materials go into each candle,” according to the website. Hamilton wound up opening a retail studio that she operated out of for about 8 years. These days, Hamilton runs her business out of her home. “From there we just got to be known through word of mouth. It was an organic thing,” Hamilton said. Word of mouth hit California when an Academy Award-winning actress
PLACE ON EARTH
Photo by: Michael Kelly
with Mississippi ties heard about the candles. Hamilton wouldn’t name the recent Oscar winner but said she and her mother haven been regular customers ever since. Hamilton makes thousands of candles a month, she said. She makes them all, sometimes with a little preparation help from her husband and son. Hamilton and her candle company have a strong presence on Facebook. Through the social media website, people from all over have reached out for masks Hamilton started making about the time COVID-19 struck the country hard. “When I was a child, my grandmother and I always had projects. She taught me how to sew and we would make aprons,” Hamilton said. Hamilton and five friends started making masks after seeing medical professionals on social media ask for them. Hamilton alone has made between 200 and 300 masks that she has donated to local hospitals and paramedics. Hamilton said she is always creating something. “If a day goes by and I don’t create something, it’s a day wasted,” Hamilton said. Hamilton said her business is supported by her community and that concept is more important than ever today. “It’s so important to support local, family-owned businesses. They are the ones who will donate to your schools and charities, who will support your soccer teams and who will donate gift certificates when you need them. The big box stores just won’t do that,” Hamilton said. Visit www.sodelta.com for more information. JUNE 2020 | TODAY 9
mississippi seen events
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on the menu
scene around the ‘s co-op involvement
southern gardening
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mississippi is...
mississippi marketplace u outdoors today d the ‘sip picture this my opinionAfter ement
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Life
grin ‘n’ bare it
The sunrise was spectacular. Yellow and orange peeping through friendly clouds just above the horizon, the source of those colors resting, or so it seemed, on treetops in the distance, those trees dressed for spring in their finest greenery. A pasture wearing similar hues beneath those trees and creating an expanse that proffered a welcome. All presented in a glorious form that could never suggest anything other than the ideal. But prevailing conditions spoke otherwise. We, when this particular sunrise greeted, were under shelter-in-place guidelines. The virus was raging. And it may still be. These words are being written more than a month before they will be published. Hopes are high, right now while I’m sitting at the computer that the severity Camping, in its various forms, is a pleasant will abate. Soon! Regardactivity that has a great many devotees. less, if not soon it will abate. Things will get back, at least to some degree, to the old normal with which we were and still are familiar. No one knows for sure when, but changes will come and we will be free to ramble about, the outdoors waiting. So, what are we to do with this renewed freedom? A great many opportunities are available, and don’t go thinking that all these demand great expense or far-away venues. More than we can get around to are virtually in our back yards. Take for instance those sunrises like the one just mentioned — and there is one every day, a day in which to offer thanks for the blessing of life. These can often be observed from home. And for some of us with a propensity for birds, our own yards will suffice as a laboratory from which to watch, to learn, to admire. I saw my first indigo bunting on a feeder out the kitchen window last week (as this is written). My heart lightened, the day brightened, and I was filled with awe.
Staying Inside Don’t overlook fishing. I have often written that everything I really needed to live a happy and successful life was learned with my dad on a simple bream lake. Now let me quickly say that I do not dismiss my formal education. I learned there to open my mind, to think, to analyze things from the perspectives of others. I learned how to build an essay. But elements such as creativity and nurturing a dream rode the still surface of a bream lake. Perhaps the most important life lessons to come from a bream lake were respect and perseverance. Dad and I paddled a tattered wooden boat around a curve in a bream lake and came upon an aging gentleman catching bream. He was then my age now. Old. I encouraged Dad to move closer so that we could get in Social distancing at its finest. These anglers are on the action. He said quietly, enjoying a simple afternoon along a stream. “You wouldn’t want somebody to do you that way.” He was right; the lesson took. We had to press on, a heavy task with paddles, to another spot. Respect and perseverance sank completely to my core. And there is camping. Tent, RV, travel trailer. No matter. Choose which you prefer. Campgrounds are open or will be open soon. Most if not all afford some quiet surroundings in nature. Any of these activities noted are not bad ways to get back to normal.
by Tony Kinton Tony Kinton has been an active outdoors writer for 30 years. He lives in Carthage and is a Central Electric member. Visit www.tonykinton.com for more information.
JUNE 2020 | TODAY 11
THE PANDEMIC OF 2020
by Jan Collins 2020 was short lived as the insidious virus found its way Pandemics are not new to our world. Over the centuonto airplanes, ships, and cargo bound for America. ries, Americans have encountered smallpox, yellow fever, Still, we did not comprehend the depth of what was cholera, scarlet fever, typhoid, Spanish flu, diphtheria, heading our way in the form of a microscopic threat polio, measles, cryptosporidium, whooping cough, and to our elderly, sick, homeless, and most vulnerable in AIDS/HIV. During each outbreak, infected people spread our society. the disease and people died. Each time, the most vulWithin a couple of months of the new year, Americans nerable and those with compromised immunity were the knew that even though most of us were unaware of first to die. Coronavirus 1 through 18, we were Research into each virus and going to remember Number 19. disease helped us to understand Overnight, we were introduced to what precautions we should take When any calamity has and how to keep safe and healthy. the sights and sounds of what was been suffered the first Each outbreak eventually became happening in New York as health thing to be remembered rare or infrequent and, in some care officials diligently fought to cases, preventable. The Centers for save lives and lost the battle time is, how much has been Disease Control began to maintain and again. With the release of more escaped. a “Current Outbreak List” so that information on the symptoms and Samuel Johnson Americans could be more aware, what might be expected if the virus and travelers could plan trips without fear of contractlanded in a long-term health care facility or in our granding a deadly virus or disease. During the first quarter of parents’ homes, fear and uncertainty began to grow in 2020, terms like Monkeypox, Dengue, Meningococcal many hearts. As the map of the United States quickly Disease, Yellow Fever, and Campylobacter Infection, all filled to include all states being touched by the illness, opinions and thoughts circulated just as quickly. With the showed up on the list and for the most part, Americans virus originating in China from a “live animal or wet” paid no attention. If we heard about it on the news, we felt bad that our neighbors on foreign soil were enduring market, where an animal is slaughtered and sold on difficult times, but we were un-scorched and our lives the spot, many concluded that China had deliberately undisturbed. withheld information on the outbreak allowing it to As 2019 said goodbye, we began to hear rumors of spread to other countries. As seen each time a calamity strikes, comments on social media outlets yet another virus, one named Coronavirus Disease began discussions on God and the end of time. As 2019 [COVID-19]. Pictures on our televisions and smart shelter-at-home orders were issued by individual states, devices, showed other countries beginning to feel people remembered to pray. the effects of this virus. Celebrating the arrival of 12 TODAY | JUNE 2020
If we are to learn from our history and not repeat past mistakes, then we know that during the Spanish flu epidemic of 1918, the virus killed indiscriminately. Old, young, sick, healthy, rich, and poor people became infected and over 50 million people died. It remains the deadliest pandemic in history. It is believed that soldiers fighting during the final months of World War 1 may have been responsible for spreading the disease. They lived in dirty, overcrowded conditions with no water or facilities. They went hungry. There were no testing facilities. Men buried their dead in trenches. Many feeling ill, returned home to towns, cities, and villages across the country. Between 30 to 40 percent of people living in confined areas, such as boarding schools and universities, barracks, and government hospitals became infected. The tiny little virus marched all the way around the world, and no one could control it. People were devastated, the economy ruined. When all was said and done, over 500 million people around the world were affected. The impact on the population of the United States was so severe that in 1918, the American life expectancy was reduced by 12 years. By comparison, the COVID-19 Pandemic is harsh, but certainly not the toughest battle fought by Americans. We were required to stay home for a time, take care of our families, and practice good hygiene. Many small businesses were forced to close or to change the way they do business. Our booming economy quickly headed south. The government helped by sending out trillions of dollars to citizens. That act caused some to be grateful, some to be skeptical, and some to be dismayed that they received nothing. We witnessed corporate greed and media hysteria daily. Basically, Americans were placed in time-out and how we reacted varied as much as the leaves on a tree. Bound by the same roots, dependent on the same water source for survival, each leaf blows in the wind as it chooses, and blow we did, in all directions. Is there a lesson to be learned? Did the scared 1918 nation believe the world was ending? Did they, only in fear, turn to God? Were there as many opinions and theories as people? Sadly, the answer is yes. What lesson will we learn from history and from today’s events? We learn that the world moves on. Vac-
cines will be discovered. The economy will rebound. We have had some really bad times, but we have had good company. We learn not to be so dependent on another country for our needs. The circumstances from our pandemic, though awful, have not been as severe as those in the past, they only overwhelm us because we have been a protected generation without first-hand experience of how quickly the world as we know it can change.
“As much as we would like to be, we are not in control.” — Don Jordan Perhaps the words of Mr. Don Jordan sum it up best, “As much as we would like to be, we are not in control.” A power greater than any scientific mind, innovative discovery, or vaccine decides everything. The best we can do is remain strong in our faith that He who controls everything, is not surprised by anything. Fear, anxiety, and mayhem will not help the situation. Countless other pandemics, storms, and world events will occur. We will also enjoy blessings and indescribable joys. That is as much of a promise as death and taxes. Each of us will determine how we react and where our faith and confidence will lie. How will history remember us? America is a great nation. May we never lose sight of what made us great and what will keep us great. Faith. Perseverance. A willingness to help our fellow man. The innate knowledge that we are not alone. Life is extremely good even when circumstances are not. The sun rises and sets in accordance with God’s plan. We have only to look back to see that He has spared us from many, many troubles, and heartaches. My hope is that we will be remembered as a generation of faithful workers, non-complainers about our circumstances, and optimistic about the future. Whether your job is in the health field, road maintenance, public-service, private sector, or electric distribution cooperative, may the remainder of 2020 be kinder to us all. May we never forget our blessings or take them for granted. When we encounter troubles, may it draw us closer. We have much to be grateful for in this wonderful land called America. At Southern Pine, we now know the challenges of a pandemic, coupled with ravaging storms, and we are stronger for it. We are more committed than ever before to Bring the Power to our members and to serve wherever we are planted. JUNE 2020 | TODAY 13
MEET SOUTHERN PINE EMPLOYEE:
SUZANNE EASTERLING
For Suzanne Easterling, being a part of Southern Pine Electric is in her blood and she has a long history with us. One of her grandfathers was a Southern Pine serviceman and her other grandfather served on the Board of Directors for Southern Pine. She followed in their footsteps and has been an important part of the Southern Pine family for 38 years in the Brandon District. She and her husband Randy, a journeyman lineman, are one of two couples who were grandfathered in when Southern Pine’s nepotism policy was enacted. So, for Suzanne, Southern Pine has always been, and continues to be, a big part of her life. She said every day is memorable at Southern Pine, but if there was ever a time that really stood out it was after Hurricane Katrina. “It was chaos for the first couple of days just trying to get all the outside crews lined up, but once we got everyone working, SPE came together as a team,” Suzanne said. Over the years, she has worked as a cashier, staking technician, and a work order clerk. according to Eddie Mitchell, Brandon District Manager. “Suzanne has adapted well to the many changes at Southern Pine over the past 38 years. Her focus and attention to detail are only two of her extraordinary characteristics. Her experience and abilities make her a valuable asset to the Brandon District and one of the fastest growing areas in the state.” She and Randy have been married for 39 years and have one son, Casey. They live in Morton where she loves to go hunting and fishing and she enjoys spending time with her family. Suzanne is also an avid reader and is a member of Independence Methodist Church.
14 TODAY | JUNE 2020
Suzanne has adapted well to the many changes at Southern Pine over the past 38 years. Her focus and attention to detail are only two of her extraordinary characteristics.
G
MEET YOUR DIRECTOR:
HASKINS MONTGOMERY JASPER COUNTY
We are pleased to introduce you to Haskins Montgomery who represents approximately 6,890 members in Jasper County. For his entire adult life, Haskins has worked to promote economic development in the county he calls home and has tirelessly pursued job opportunities for Jasper Countians and the citizens of our state. No stranger to work, he and his family owned and operated a florist shop in Bay Springs for 61 years. Over the course of decades in the business, he made many lifelong friends and was able to help families during difficult times and to celebrate joyous occasions. Even as a young child, he worked alongside his Dad on the family farm and developed a deep appreciation for the land, managing timber and their livestock. Starting work during the early morning hours feeding animals and taking care of chores, he developed a strong work ethic. He was quick to learn that if you did not take care of the farm, then it would not take care of you and your family. Playing an active role in the political arena, Haskins has served the citizens of Mississippi in many different capacities: on the Jasper General Hospital Board, Mid-Mississippi Development District and the Mississippi Economic Development Council. He has served as an alderman and mayor for Bay Springs, a county supervisor, a member of the Jones Junior College Board of Trustees and as a state senator representing Senate District 34. He and his wife, Diana, have three daughters and six grandchildren. They enjoy their family time, and with six grandchildren, are always busy. We take this opportunity to thank you, Haskins, for your years of service to our members and Southern Pine. We appreciate you.
“A family farm is more than land and crops. It is our heritage and future.� JUNE 2020 | TODAY 15
WE LOVE OUR DADS!
Candace Keen and Andy Idom
Casey and Noah Clingan
Everyone has favorite memories of our dads and since no two dads are alike, all our memories are different. Whether it’s a stern “talkin’ to” because we misbehaved, a silly moment that made us laugh, wrestling with dad on the floor, dancing at a daddy/daughter dance, or hundreds of other Dad moments, we love them for all of these memories and a million other reasons. So many of us have lost our fathers over the years, but we’ll never lose the memories and the valuable lessons they’ve taught us. One common theme among our fathers is the strength that they possess. It is the strength to provide for their families that is often their driving force. Their common goals are keeping a roof over our heads, food on the table, God in the household, and providing for all our needs and some of our wants. Dads work every day to make our lives better and they do it with little fanfare or praise required. It is simply what they do. Many fathers are quiet men who say very little, but when they speak, we better listen. Often, it’s the quietest men who say the most because when they say something, you know it’s important. There are many fathers who bring a sense of fun and joy to the family that only
Raymond Comens and Charlotte Griffin
a dad can provide. They teach us that life’s not always so serious and laughter really is the best medicine. Dads bring discipline and order to these chaotic times and help guide us to make the right choices and they’re there to pick us up when we don’t. Many of our dads are now grandfathers and bring an undeniable light into the lives of the grandchildren. The Dads of Southern Pine work hard day in and day out so that our members and their families can enjoy time with their own fathers. When things get tough, severe weather hits, or help is needed outside the Southern Pine area, we see the true sacrifices these dads make when they leave their own families to help those in need and to bring the power to families of our membership. What better lesson can we teach our children than the lesson of selflessly serving others in need? These families get to witness their dads helping others consistently, not just in times of crisis, but they never show their strength and resolve more than in a crisis. We honor all the strong fathers this month as all of America reflects on the value and contribution of these men. Thank you for all you do for your families.
John Sullivan and Cindy Kahn
Dr. Jacob Shoemaker and John Shoemaker
Don Thames and Mandy Stanley
Tommy, Lisa, Matt and Shelby Blackwell
Micah, Erick, Darnell and Brandon Moffett
Michael Helton and Iris
16 TODAY | JUNE 2020
BRINGING THE POWER,
NO MATTER WHAT Nathan Hudson
Brett Welborn
When the call comes, without hesitation, the Southern Pine linemen put on their boots and get to work bringing the power. This is a story we’ve told time and time again, because it happens every single time members need them. It’s a scenario that plays out all the time taking these men away from their families on holidays, late nights, in severe weather, and even on beautiful sunny days. Without fail, every time we need them, they are always there. Nathan Hudson, Brett Welborn and Gary Lee Ricketson are three of Southern Pine’s heroes who live this life every day. When the Easter tornados struck our members, causing massive devastation to homes and
Gary Lee Ricketson
businesses, these men were among those impacted. Each of them sustained major damages, but rather than staying home to take care of their personal challenges, they immediately got busy working with the Southern Pine team on restoration efforts. Even with the damages to their homes and property, these linemen still heard the call and answered it without giving it a second thought. They worked tirelessly alongside others to bring the power to thousands. Heroes show up in times of crisis, but there is no greater hero than those who show up for others when their own lives have been impacted. Southern Pine thanks you for bringing the power, no matter what.
“We just want to tell you that we think you’re terrific, always have. You’ve taken precautions every year to reduce downtime due to weather, and that’s paid off time and again as we sail, lights ablaze, through the Mississippi springtime. And when things do break…you’ll load up the team and go out in the worst weather, at considerable risk to yourselves, to get things back…God bless you all, and please stay safe!” — Steve and Theresa Fox Members like Steve and Theresa Fox of Magee are why we do what we do at Southern Pine Electric! We are grateful for the opportunity to bring the power to thousands of members just like the Foxes every day in all conditions. Thank you for allowing us to serve you.
JUNE 2020 | TODAY 17
18 TODAY | JUNE 2020
photo by Marianne Todd
MI S S I S S I PPI ’ S
OLDE ST RE STAURANT
150 YEARS OF
by Steven Ward The year 1870 is notable for a few markers in American history: John D. Rockefeller incorporated Standard Oil Company, The National Weather Service issued its first weather forecast and construction began on the Brooklyn Bridge in New York City. Down in Mississippi, a Swiss chef on a transatlantic steamship decided to put down roots in Meridian by opening a restaurant in the Union Hotel. That chef was Felix Weidmann and that restaurant, Weidmann’s, is still open in Meridian and remains the oldest operating restaurant in the Magnolia State. Although Weidmann’s has had various owners throughout the years and switched locations to its current downtown spot on 22nd Avenue in 1923, the restaurant remains a popular business as well as a touchstone of the past for residents of Meridian and the state.
Past employees and customers of the restaurant have witnessed momentous events in history: two world wars, the Great Depression and the 2001 attacks of 9/11. Today, Weidmann’s is experiencing another moment in American history that will seemingly change everything — COVID-19. Current owner Charles Frazier said he’s doing what he can to adapt to the new, restrictive conditions dictated by the virus. “COVID-19 has certainly brought some challenges to the restaurant industry,” Frazier said. “We have transitioned to all curbside and delivery, and this has meant that we have had to do some menu redesign and add new items that are more conducive to curbside and delivery service.” The restaurant now has an increased presence on social media and also sends out an email twice weekly to their 15,000 email subscribers. JUNE 2020 | TODAY 19
they are restaurants, retail or service.” Frazier moved from New Orleans to Meridian in 2005 “Charles Frazier’s commitment to ensuring a great meal after Hurricane Katrina. for his patrons, a pleasant atmosphere to enjoy friends “I was managing a restaurant in the French Quarter and and family and his top notch customer service continue we closed due to the uncertainty after the storm,” Frazier to amaze me. He is not only dedicated to Weidmann’s said. “This, coupled with about 8 feet of water in our house, but to the community he calls home,” said Randy Carroll, precipitated our move. My brother in law had an interest in CEO, East Mississippi Electric Power Association. the Crescent City Grill located in Meridian and so I accepted Emmy-winning actress Sela Ward, a Meridian native, a ‘temporary’ position with the company while New Orleans has been going to Weidmann’s her entire life. sorted out the rebuilding process after the storm.” Ward, who said she is passionate about the historical Uncertainty in the restaurant business is something preservation of her hometown’s Frazier has some experience with. past, said she’s happy Weidmann’s “People have mentioned the is still around and thriving. hurricane in relation to what’s “It’s the first place I would go to happening now with COVID-19. It’s a mainstay. It’s part of a rich whenever I came home,” Ward said. But it’s different,” he said. tradition that has always had a “It’s a mainstay. It’s part of a rich “I think that comparison has way of wrapping its arms around tradition that has always had a way come up a lot over the past six of wrapping its arms around me and weeks,” he continued. “Katrina me and the community. the community. I think it’s that kind was different because we knew of history and our memories of that the end point of the trauma, and kind of place that’s crucial to our then we could focus on the resouls.” build. COVID-19 has no clearly deWard, who was one of more than fined conclusion, nor do we have 50 investors in the restaurant in a roadmap for a rebuild. We are 1999, said she has a bittersweet anticipating new mandated safety connection to Weidmann’s. She measures, as well as changes in wanted to “preserve and keep the the expectations of our guests, great lady intact” but said all the but it is difficult to predict what investors back then were not on the those changes will be and how to same page in terms of specific goals make the adjustments.” of preservation. Frazier takes some solace in the “Somebody asked me once, ‘Why longevity of Weidmann’s. do you care so much?’ I think we “The restaurant has seen a lot all need a guidepost from the past of adversity over the years and to the present,” Ward said. I think that the community has Ward said the multi-investor supported it before and will do turmoil predated the arrival of so again,” Frazier said. “It’s very Frazier, who started running the important that we as a commurestaurant in 2010 and eventually nity support all of our localbought out the investors. ly-owned businesses — whether
20 TODAY | JUNE 2020
“I’m thrilled with Charles,” she said. “He is why it’s successful today. He’s done such a great job. He has definitely helped keep the spirit of the original Weidmann’s alive today.” Part of that spirit is the look of the restaurant including the vast collection of photographs of celebrities, employees and local guests. Another part is the modified menu which still includes one of the restaurant’s most famous dishes — Black Bottom Pie. And then there’s the peanut butter Sela Ward crocks. Each table is set with a handmade peanut butter crock and assortment of crackers. The tradition dates back to the 1940s, when, legend has it, there was a shortage of butter due to World War II, according to Weidmann’s website. A guest told then-owner Henry Weidmann that peanut butter would be a good substitute. He found a potter from Louisville to make the crocks. Today, a local Meridian potter makes the crocks by hand and the restaurant will sell the crocks to customers. When asked if she’s worried about the future of
Weidmann’s due to COVID-19, Ward said the restaurant will be fine. “This too shall pass,” she said. “People will be able to come back. Even though it won’t be exactly the same, there are those connections — the name, the sign, the location. Those will always be important connections for people.” Frazier said, “The longevity of Weidmann’s does provide inspiration and a certain amount of obligation to the community to see it survive and thrive in the future. I think the future of Weidmann’s will be to carefully balance our history and legacy with the new normal of social distancing, healthy menu options and increased sanitation. I certainly feel like we are getting closer to opening up our dining rooms and bars, although I believe it will be an incremental process.” The hope and plan is that Weidmann’s will be in Meridian for a long time to come. “When we took over the restaurant, we understood that we are merely stewards of this establishment — it was here 100 years before I was born and will hopefully be here 100 more after I am gone.” JUNE 2020 | TODAY 21
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mississippi marketplace on the menu outdoors today scene around the ‘sip picture this my opinion co-op involvement southern gardening
grin ‘n’ bare it
by Chef Andy Chapman Ever since the first salad was prepared in the Garden of Eden, I imagine that folks have been asking the same question about what dressing they might want on the salad. I never realized how great a simple dressing could be and how easy it was to tweak it to fit any set of taste buds until a couple of years ago. That’s when I started to get the hang of this whole homemade salad dressing thing — and it’s good timing since salad greens are a healthy, nutrient dense and seasonally abundant produce right now. A childhood memory of my late grandmother is of her pulling a plastic Tupperware out of the fridge and shaking the fool out of it before she’d pour the goodness onto her salad. I didn’t care for her oil and vinegar dressing as a young kid, but over the years I’ve had variations of that recipe that I’m crazy about. Before we get started with the recipe, I want to remind you that ANY recipe — no matter how simple it is — is only as good as the ingredients with which you start. To that point, I got much more fond of vinaigrettes when I started using pecan oil, instead of (what to me) seemed bitter and harsh tasting grocery store olive oil. Now, there’s a thousand different olive oils, and I do like many of them, but the cheapest version at the grocery store wasn’t really my thing, and I bet you’ll upgrade, too, when you taste the difference. The other side of the vinaigrette equation is the acid side, which for me is usually apple cider vinegar, but it can occasionally be a nice balsamic vinegar, white wine vinegar or champagne vinegar. Instead of giving you exact specifications of what to do, I’m going to show you the whole playbook of how I’ve been making dressing for the past few years and how to tweak it so you’ll have success no matter what ingredients you have 22 TODAY | JUNE 2020
stocked in your cabinet. The basic premise is about a 1:3 ratio of vinegar to oil, but then there’s all of the variations of different oils, different vinegars and special additions that make a dressing especially yours. Do you like spicy? Do you like sweet? Do you like both? With this guide, you’ll be able to make the perfect salad dressing for any palate you have to feed. To get started, identify: 1. What’s in your pantry? 2. What’s pleasing to your palate? You may have an olive oil you like, or if you’re like me, maybe the flavor of some grocery store olive oil has been turning you off to salads altogether. Don’t give up! I personally love pecan oil, and when I was introduced to it a couple of years ago I’ve never looked back. It’s light, smooth, and has so many versatile characteristics. But you can use any oil you like. Grape seed, avocado, canola, olive — whatever you have on hand — remember rule No. 1. What’s in your pantry? Use that. Vinegar or an acid is your second component. Options here include citrus juice like lemon or lime or even fresh orange or grapefruit. Or you can use a flavored vinegar that’s hiding in your cabinet like apple cider vinegar, balsamic, white wine or champagne vinegar. When you mix the oil and acid, I start by adding about 3 tablespoons of oil to 1 tablespoon of acid to a bowl or jar that I can seal (and shake). This is the base layer. Next, I add a big pinch of salt and pepper, particularly, I recommend kosher salt and fresh ground coarse black pepper, if you have it. It makes a difference. This mixture alone whisked briskly or shaken in a jar until it blends is a fine salad dressing in its own right. But, really, the fun is just getting started.
ANDY’S HEALTHY SUMMER SALAD INGREDIENTS Bag of fresh salad greens Cherry tomatoes 4-5 garlic cloves 1 shallot 1⁄3 cup Pecan oil* 3 tablespoons apple cider vinegar 1 teaspoon kosher salt 1 tablespoon fresh ground black pepper 1 tablespoon Asiago or hard aged cheese
Now, it’s time to add an “accent” or three and let your creativity run wild. If it’s a sweet balance you’re after, I like to sweeten my dressing just a tad with a spoon full of pepper jelly or fruit sweet preserves. You can also use honey or a pure cane syrup like Steen’s to give it a depth of flavor. Feel free to play with this flavor profile until it’s just like you want it. The good news is you can either add more vinegar or more sweet to balance it out if you don’t like it. If you like more spice, add spicy paprika or whisk in your favorite Cajun spice blend. Again, look for flavors you already love hiding in your pantry. Bingo! You are now a salad dressing champion! Cheers to a happy, healthy, homemade salad dressing-filled summer.
Serves 4
Mince garlic cloves and shallot. Mix them with pecan oil, vinegar, salt and pepper. Whisk or shake well. Add cheese and mix. Pour dressing into the bottom of a salad bowl. Spin bowl so that the dressing is on the sides of the bowl, then add your greens and gently toss to coat the salad. Garnish the salad with cherry tomatoes and more fresh cracked black pepper and serve immediately. *Andy recommends Pecan Ridge Plantation pecan oil (pecanridgeplantation.com) grown and pressed on a family farm in southwest Georgia.
ABOUT THE AUTHOR Andy Chapman lives in Gulfport where he owns and operates EATYALL and their newest subsidiary, Find Family Farms, businesses that help farmers and food producers connect to chefs & consumers around the globe who are looking for better ingredients. Andy would love to hear how your salad turns out. Contact him at andy@eatyall.com or visit findfamilyfarms.com to learn more.
JOIN THE FARM CLUB TODAY Support family farms and get safe, healthy foods delivered to your door. Discover a new way to buy groceries with our list of family food farms that will ship directly to you, plus enjoy member benefits like exclusive product discounts, virtual food demos, grilling & cooking classes, live Q&As with chefs & farmers and more.
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grin ‘n’ bare it
with Rebecca Turner
Picking blueberries is a summer tradition in Mississippi. It only takes a few well-established bushes to feed a household till they’re blue in the face. Some of my fondest June and July memories are walking barefoot out to the blueberry bushes late afternoon with an emptied ice-cream gallon bucket. When the bushes are at peak, you can quickly harvest one to two gallons per hour, if you don’t get distracted by eating them straight off the branches. Mom would tell me, ‘don’t pick white, green, or berries with any hint of red; they haven’t ripened.’ You learn to keep an eye out for the concentrated clusters of plump, full-bodied berries. It is still memorizing to hold a bucket under a cluster with one hand and, with your other hand, gently rub the berries with your fingers and watch them cascade into your bucket. Growing up, I didn’t appreciate the health benefits of berries. All I knew was they tasted sweet, and mom didn’t care how many I consumed. As a dietitian, I understand that their vibrant colors and protective skin make them nutrient powerhouses. Blackberries, blueberries, raspberries, strawberries, and even cherries come packed with potent antioxidants and anti-inflammatory nutrients. Berries of all kinds can
24 TODAY | JUNE 2020
help with blood sugar control, improve insulin response, and may lower cholesterol. The beneficial nutrients in berries help protect your mind and fight against cancer. You can get all the benefits of berries by consuming a cup of fresh, frozen, or freeze-dried, daily. Although you can get berries year-round, take advantage of purchasing them fresh in season. If you don’t have a berry bush in your backyard, locate a pick-your-own farm in Mississippi. One trip, and you can have several gallons of fresh berries for immediate use and plenty to can or freeze. Once picked, don’t place the berries in a closed bag or container. Leave the box open or spread berries on a towel to avoid moisture build-up. Once room temperature, chill berries to increase shelf life. Whether store-bought or picked fresh, store your fresh berries in the refrigerator once you get them home, without washing them. If refrigerated, fresh-picked berries will keep 10 to 14 days. Freeze unwashed berries in one layer deep in zip-top bags, for easy freezer stacking. Remember, both frozen and fresh berries should be rinsed and drained right before serving. Just before using, wash the berries in cold water.
Instead of a straw, use a spoon to enjoy your favorite smoothies. Eating smoothies in bowls allows for a thicker consistency and more interesting toppings. SMOOTHIE BOWL INGREDIENTS 1 banana frozen 1 ½ cups frozen berries ½ to 1 cup Greek yogurt TOPPING INGREDIENTS Fresh blueberries Fresh strawberries sliced Old-fashioned oats Walnuts 1. Combine frozen banana, frozen berries, and yogurt in a blender. Puree until completely smooth — the mixture should be thick. Add a touch more liquid if necessary to get it to blend completely smooth. 2. Transfer to a bowl and add toppings as desired. Enjoy!
ABOUT THE AUTHOR Rebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she lives in Brandon and has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media @RebeccaTurnerNutrition and online at www.RebeccaTurnerNutrition.com.
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Trains make the old bridge mandatory. The nearest railroad bridges are in Baton Rouge and Memphis.
there. (Turned out I was wrong, but Ninety years ago this year, for that’s another story.) the first time you could drive a Automobile traffic no longer uses car from the Atlantic to the Pathe old bridge. It could. The struccific across the Southern United The old Highway 80 Bridge at Vicksburg is 90 years old this year. The modern Interstate 20 Bridge is just beyond it. ture is still sound. But several years States without having to ferry ago, the bridge was closed while the approaches on both the east across a river. Because in April 1930, the U.S. 80 Bridge was and the west ends were repaired. It was never reopened. completed across the Mississippi River at Vicksburg — finishing a But the bridge is far from unused. There are railroad tracks next dry, connected roadway from Tybee Island, Georgia to San Diego, to the traffic lanes — tracks that are in constant use all day and all California. night. Those tracks have been in use for 90 years. It was the only bridge across the Mississippi south of MemIt is still the only railroad bridge across the Mississippi River in phis at the time. Five years later, the Huey P. Long Bridge opened the state. in New Orleans. In 1940, the bridges at Greenville and Natchez One other thing I find interesting is the old bridge is moving opened. westward. There is a fault under the east bank of the Mississippi Before bridges you had to drive to the nearest ferry (there River at Vicksburg and the bedrock on which the bridge is built was a ferry at Vicksburg, but still…) and wait for it to finish its run has slipped toward Louisiana about 30 inches at the east end of across the river. Then you would unload on the other side, reload, the bridge over the 90 years of its existence. Not so much on the chug back across the river, dock and unload again before you west end. But fault and all, the old Highway 80 Bridge is solid and could get on. But when they opened the Highway 80 Bridge, any time of the sound and ready to stand another 90 years. day or night, in only the amount of time it takes to drive a mile But hugging the guard rail while crossing it will scare the and a half, you were in Louisiana. It was a time machine. Well, a gajeebers out of you. time saving machine, at least. The traffic lanes on the old bridge at Vicksburg are a little gamey. Both lanes together are only 18-feet wide. Ninety years ago, a nine-foot wide lane was plenty of room for a Model T. However, the first time I went over that bridge was in a Greyhound by Walt Grayson bus taking me to Fort Polk, Louisiana for U.S. Army basic training. As soon as we got on the bridge, the driver cut the wheels to the Walt Grayson is the host of “Mississippi Roads” on Mississippi Public Broadcasting right and hugged the guard rail all the way across to make room television and the author of two “Looking Around Mississippi” books and “Oh! That for traffic going in the opposite direction. Halfway over, I decided Reminds Me: More Mississippi Homegrown Stories.” He lives in Brandon and is a basic training would be a breeze if I survived long enough to get Central Electric member. Contact him at walt@waltgrayson.com. JUNE 2020 | TODAY 27
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WE ARE OPEN 7 DAYS A WEEK; 8 AM – MIDNIGHT EST, SUNDAY 9 AM – MIDNIGHT EST. • OFFER ONLY GOOD FOR NEW DISH SUBSCRIBERS. • SE HABLA ESPAÑOL All calls with InfinityDISH are monitored and recorded for quality assurance and training purposes. Offer for new and qualifying former customers only. Important Terms and Conditions: Qualification: Advertised price requires credit qualification and 24-month commitment. Upfront activation and/or receiver upgrade fees may apply based on credit qualification. Offer ends 7/15/20. 2-Year Commitment: Early termination fee of $20/mo. remaining applies if you cancel early. Included in 2-year price guarantee at $59.99 advertised price: America’s Top 120 programming package, local channels, HD service fees, and Hopper Duo Smart DVR for 1 TV. Included in 2-year price guarantee for additional cost: Programming package upgrades ($74.99 for AT120+, $84.99 for AT200, $94.99 for AT250), monthly fees for upgraded or additional receivers ($5-$7 per additional TV, receivers with additional functionality may be $10-$15). Regional Sports: RSN Surcharge up to $3/mo. applies to AT120+ and higher packages and varies based on location. NOT included in 2-year price guarantee or advertised price (and subject to change): Taxes & surcharges, add-on programming (including premium channels), DISH Protect, and transactional fees. Remote: The DISH Voice Remote with the Google Assistant requires internet-connected Hopper, Joey, or Wally device. Customer must press Voice Remote button to activate feature. The Google Assistant Smart Home features require Google account and compatible devices. Google is a trademark of Google LLC. Other: All packages, programming, features, and functionality and all prices and fees not included in price lock are subject to change without notice. After 6 mos., if selected, you will be billed $9.99/mo. for DISH Protect Silver unless you call to cancel. After 2 years, then-current everyday prices for all services apply. For business customers, additional monthly fees may apply. Free standard professional installation only. Internet: Internet speeds, prices, and providers vary by customer address. Call for details. Internet not provided by DISH and will be billed separately. Mastercard® gift card must be requested through your DISH Representative at time of purchase. $100 Mastercard® gift card requires activation. You will receive a claim voucher within 3-4 weeks and the voucher must be returned within 60 days. Your Mastercard® gift card will arrive in approximately 6-8 weeks. InfinityDISH charges a one-time $49.99 non-refundable processing fee which is subject to change at any time without notice. Indiana C.P.D. Reg. No. T.S. R1903. *DISH Network received the highest score in the Nation in the J.D. Power 2018-2019 U.S. Residential Television Service Provider Satisfaction Studies of customers’ satisfaction with their current television provider. Visit jdpower.com/awards.