Celebrating Families and Community Leaders with Mississippi Families for Kids Mississippi Families for Kids is excited about its fourth annual Champions for Children Winter Gala fundraiser benefitting the organization’s programs and services. This year’s program will be held on Thursday, December 8, 2022 from 6:30 p.m. to 9:00 p.m. at Duling Hall located at 622 Duling Ave, Jackson, Mississippi 39216 in Fondren. Early-bird tickets are $75 per person until Thanksgiving, November 24, 2022. Regular and on-site admission is $100. Event sponsors will receive promotional recognition and priority seating. The black-tie affair will have fine dining, music, and activities honoring this year’s Champions: Mike Johnson (Carlisle Corporation/Wendy’s) as the Corporate Champion Jasmin Chapman (Jackson-Hinds Comprehensive Health Center) as the Trailblazer Open up MS Youth Leadership Council (NAMI MS) as the Gen Z Champions *Special recognition will also be given to the Bryant Family (Family Champions) who adopted through the organization. Fundraising activities will include a public raffle ($10 tickets) for an Alaskan cruise voucher for two, residential cleaning services, or a Regions Bank cruiser bike. The sum of the prizes are valued is $3,500. Participants do not have to be present to win. The gala drawdown ($10 tickets) will reward large a cash prize during the program (must be present to win). For additional information, contact Nadeane Cattrell, Executive Director of Mississippi Families for Kids at 601.957.7670 or go to our website at mffk.org/events.

By Bob Garver Like the “World” of a certain movie, the holiday weekend at the domestic box office sure was “Strange.” It’s not so strange that “Black Panther: Wakanda Forever” continued its dominance in first place. But it was strange the forgettable “Strange World” was able to take the second-place spot when there was clearly more interest in third-place finisher “Glass Onion: A Knives Out Mystery.” The problem is that “Glass Onion” is only playing on a sixth as many screens as “Strange World,” and its theatrical release window is limited to a week. I’ve decided that the fair thing to do is give both movies a mini-review. “Strange World” Disney’s latest animated offering follows a family from a town completely surrounded by unpassable mountains. Explorer Jaeger Clade (Dennis Quaid) makes it his life’s mission to conquer the mountains, at the expense of his relationship with his son Searcher (Jake Gyllenhaal). The two have a falling-out when Searcher abandons the mission in favor of bringing energy-conducting plants called Pando back to the town. Twenty-five years go by. Searcher is hailed as a hero for discovering Pando, and starts a successful farm with his wife Meridian (Gabrielle Union) and son Ethan (Jaboukie Young-White), but Jaeger never returns from the expedition. Problems arise with Pando that call for Searcher to go on a mission deep under the surface to try to restore it. Meridian and Ethan tag along, and before long they all encounter the long-lost Jaeger. Adventure and family dysfunction ensue. The family dynamic is about what you’d expect from Disney (minus anyone dying in the first act, thankfully). Everyone has their flaws, everyone realizes they need to adjust their way of thinking, everyone learns a lesson. The actors give heartfelt performances, but there’s not much heart in the way the characters are written. The film has an impressive visual style, even more notable after the missed opportunity that was “Lightyear,” though I have to wonder why the characters are human when their world’s ecosystem is so different from ours. “Strange World” is a feast for the eyes, if not for the brain. Grade: C “Strange World” is rated PG for action/peril and some thematic elements. Its running time is 102 minutes. “Glass Onion: A Knives Out Mystery” Back in 2019, “Knives Out” introduced the world to southern-fried super-sleuth Benoit Blanc (Daniel Craig) in a much-heralded revitalization of the “whodunit” genre. Now Blanc is back, ready to solve a murder at the private island residence of billionaire mystery-lover Miles Bron (Edward Norton). Bron has invited his friends to come and solve his murder. Is Bron about to be murdered? Is someone else about to be murdered? Has someone already been murdered? Those are all legitimate questions, and they bear answering before the “by whom?” part can really kick in. Bron’s guests include a governor in the midst of a Senate campaign (Kathryn Hahn), a world-renowned scientist (Leslie Odom Jr.), a disgraced fashion icon (Kate Hudson) and her harried assistant (Jessica Henwick), a men’s rights activist (Dave Bautista) and his scheming girlfriend (Madelyn Cline), and a mysterious woman (Janelle Monae) with no interest in playing Bron’s games. It’s implied that these characters are “suspects,” but for there to be suspects, there has to be a crime, and as with the first “Knives Out,” it’s a mystery as to what the crime even is. You can drive yourself crazy trying to “solve” whatever crime may or may not be committed, or you can just enjoy the ride. Craig, Norton, Monae, and especially Hudson give great comedic performances. I could watch these characters for hours, and frankly this movie could have used another hour so we could get a more satisfying conclusion. I suppose that like the film’s theatrical release window, we should just be grateful that we get as much as we do. Grade: B “Glass Onion: A Knives Out Mystery” is playing in select theaters through November 29. The film arrives on Netflix December 23. The film is rated PG-13 for strong language, some violence, sexual material and drug content. Its running time is 140 minutes. Contact Bob Garver at rrg251@nyu.edu.

Honestly guys, how much sense does dodging shadows make? Can shadows themselves inflict harm? Nope, and in the respect of inflicting actual harm, shadows are just like fear. Fear can make you dread and dodge, but fear itself cannot create the physical harm. But what it does to you is actually very harmful. Fear can take away the pleasure of simply living, the joy of the day. The onset of depression, anxiety, obsession about what-could-happen, and loss of simple peace and happiness is the result. Not a tradeoff that anyone should want to make. But it is happening all too often today. We tell ourselves that we are simply trying to face life realistically. That, “I am just preparing myself for the worst, in case it happens. And by the looks of life right now, the worst could be around the corner, so I better concentrate on getting ready for it.” That kind of thinking ring any bells for you? If so, bet you struggle. Now, I am not trying to tell you to stick your head in the sand, and pretend all is well. Stupid and blind, you and I ain’t. But I am trying to say this. The more you worry and obsess… the less you trust in your Creator, laugh, and enjoy life. Doesn’t do too much for wanting to get up each morning. Sick and tired of being sick and tired? Have fear, anxiety and depression parked front and center in the parking lot of your brain and refuse to leave? Probably some good reasons for that. Probably you have experienced some trauma in your life and don’t know how to move on from it. Probably you are fearful of more pain in the future and spend a great deal of time worrying about the possibilities. Here is an important fact: You can learn to enjoy life more when you take control of your thoughts. Scripture says that your life and behavior is influenced heavily by your thought life. Proverbs 23:7. Stay with me. Fear that a ‘certain something bad might happen’ doesn’t make it fact. Fear is an emotion, and emotions are not fact – just feelings. And allowing your feelings to control your life isn’t fair to you. So what is more fair? First, acknowledge your fear is real, but realize it is only an emotion. Yes, your fear could have some reality to it, which is fueling your obsessive thoughts. So, to the best of your physical ability, logically set about to take real action to prepare for that dreaded one-of-these-days-could-be-a-reality. Secondly, deal with your fear by reminding yourself to trust your Creator. He is real, always present, and does care about you. Lastly, deliberately divert your thought life. Read positive books, hang out with friends who are uplifting, avoid shows that bring you fear and dread. Concentrate on finding daily little things to enjoy. All of this is aimed at getting you to let go of the thoughts that hold you captive. In essence, give your brain a break!

By Kara Kimbrough In a couple of days, we'll be in what I call the safe zone. Basically, it's the fleeting days between food-heavy Thanksgiving and the frenzied weeks of the Christmas season. I plan to take full advantage of the all-too-brief days after Thanksgiving and the month of December, which flies by at warp speed. And, since the weather has turned uncharacteristically cold for November, it provides a great excuse to fill my freezer with plenty of what I call “winter food,” i.e. soups, stews, chilis and heavy fare like red beans and rice. Before delving more into the contents of my free-zone week's worth of freezer food, I have to share the heated feedback from a social media post/photo of a simple bowl of gumbo served to me at Doc’s Seafood in Orange Beach, Ala. I jokingly posted, “You know you’re not in Mississippi when the gumbo contains okra,”- or something to that effect. I was striving for humor. It backfired. The reason for the comment that appeared to offend so many? I’ve interviewed many Gulf Coast cooks and they never definitively said, "Okra is a prerequisite for gumbo." As long as your file’ powder or roux is on point, gumbo does not HAVE to contain okra. Also, I’ve eaten many, many bowls of gumbo along our state's coastal region and some of them, including many from reputable restaurants, did not contain the slimy vegetable. Side note: I do like fried okra in the summertime. It’s the boiled variety that leaves me cold. Anyway, I was clearly in the minority among friends who felt I needed my head examined for even suggesting that gumbo is perfectly fine sans okra. I truly never knew that okra inspired such loyalty among Mississippians. Trust me, I do now. But I still prefer my gumbo okra-free. Feel free to send me your thoughts – Team Okra…or not? Second, I received a lesson in judging other states for, to put it bluntly, not being “Mississippi.” I mean, they can’t possibly create food that rivals anything Mississippi cooks place on the table – right? I actually caught myself about to pass up a cookbook containing the best recipes from California. The fact that it was part of the “Best of the Best” state’s cookbooks series published by Mississippi’s Quail Ridge Press AND cost only fifty cents on a library’s book sale table caused me to purchase it. As I thumbed through the pages, I was shocked to find so many recipes I actually wanted to try, including chicken pot pie, shrimp Creole, peach pie and seafood salad, to name just a few. In my defense, my misconception about California’s cuisine stemmed from tales from friends who lived in the state for a while and talked about the “seeds, nuts, berries and kale” on which health-conscious Californians seemed to survive in order to be able to wear bikinis and Speedos to the beach year-round. Lesson learned: don’t judge an entire state OR its cooks by hearsay. I even selected a taco soup recipe from the cookbook that I’ll make in a double batch to stock my freezer for a while. Last, I said this week was a reprieve from thinking about either Thanksgiving or Christmas, but I have one small request. Please send me the “best of the best” Christmas activities, decorations and places to enjoy holiday meals in your surrounding area. I’ll include them in columns before Christmas, along with tips on how and where to shop for food and gifts. In the meantime, enjoy this “in-between week,” filled with plenty of winter comfort food, before the Christmas season officially arrives. . Super Cali Taco Soup 8 ounces ground beef ½ cup chopped onion 1-1/2 tablespoons flour 2 cups water 17-ounce can whole kernel corn, drained 16-ounce can kidney beans 16-ounce can tomatoes 2 tablespoons taco seasoning 1 tablespoon mild taco sauce 1 teaspoon seasoned salt ¼ teaspoon garlic powder Salt and pepper to taste Brown ground beef and onion in skillet, stirring frequently; drain. Add flour, stirring until dissolved. Add water. Pour into large saucepan. Add corn, beans, tomatoes, taco seasoning, taco sauce, seasoned salt, garlic powder and salt. Bring to a boil; reduce heat. Simmer for 20 minutes, stirring occasionally. Ladle into soup bowls. Garnish with shredded cheddar cheese, sliced green onions, crushed tortilla chips and sour cream. Serves 8. (doubles easily) Recipe from Best of the Best from California Cookbook. Quail Ridge Press, 2000. Best Red Beans and Rice 1 pound dry kidney beans ¼ cup olive oil 1 large onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 2 tablespoons minced garlic 6 cups water (for beans) 1 teaspoon Cajun seasoning 1 teaspoon smoked paprika ½ teaspoon cayenne pepper ¼ teaspoon dried sage 1 bay leaf 1 pound Andouille sausage, sliced 4 cups water (for rice) 2 cups long grain white rice Rinse beans thoroughly, then soak in a large pot of water overnight. Heat oil in a skillet over medium heat. Slice sausage and cook in oil until browned. Drain and move to a plate; refrigerate. Cook onion, bell pepper, celery and garlic in remaining oil (add more if needed) for 3-4 minutes, or until translucent. Rinse beans again, then transfer to a large pot filled with 6 cups water. Stir cooked vegetables into beans. Season with Cajun seasoning cayenne pepper, sage and bay leaf. Bring to a boil, then reduce heat to medium-low. Simmer for about 2 1/2 hours. While beans are cooking, prepare rice by bringing water and rice to a boil in a saucepan. Reduce heat, cover and simmer for 20 minutes Stir sausage into beans; simmer for 30 minutes. Remove bay leaf before serving. Serve beans and sausage mixture over steamed white rice. Favorite Chili Recipe 1 tablespoon olive oil 1 medium yellow onion, diced 1 pound ground chuck 2 1/2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons tomato paste 1 tablespoon garlic powder 1-1/2 teaspoons salt 1/2 teaspoon ground black pepper 1-1/2 cups beef broth 15-ounce can petite diced tomatoes, undrained 16-ounce can red kidney beans, drained and rinsed (can omit beans if you prefer) 8-ounce can tomato sauce Add olive oil to a large skillet and turn heat to medium-high. Add chopped onion; cook for 5 minutes until translucent. Add ground chuck and separate to cook thoroughly. Cook 6-7 minutes, until the beef is browned. Pour onions and beef into a large stockpot. Into the stockpot, add chili powder, cumin, sugar, tomato paste, garlic powder, salt and pepper; stir until well combined. Add broth, diced tomatoes (with juice), drained beans and tomato sauce. Stir well. Bring liquid to a low boil, then reduce the heat to gently simmer the chili, uncovered, 20-25 minutes, stirring occasionally. Remove pot from the heat. Let chili rest for 5-10 minutes before serving. Serve over steamed rice (my preference, but not a requirement) and top with shredded Cheddar cheese, sour cream, chopped chives or other favorite topping. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

50 million Americans will take to the roads for he long Thanksgiving weekend this year, says the American Automobile Association (AAA). AMR, Mississippi’s busiest ambulance service, urges drivers to put safety first in their holiday trips. Ryan Wilson, operations manager for AMR says, “Without fail, the number of vehicle crashes spikes every Thanksgiving and all holidays with a huge surge in traffic. Our paramedics and EMTs want everyone to reach Grandma’s house safely and return home without a scratch.” Wilson advised drivers to: Be sure the vehicle and the drivers are in good condition. Have the vehicle serviced before the trip. Especially check the tires, brakes, windshield wipers, headlights, tail-lights, belts and hoses. Be sure the driver is alert at all times. Drivers should be well-rested before departing. Take frequent breaks. Switch drivers every two hours or less. If all drivers get drowsy, go to a motel and sleep. Do not pull off the road, take a short nap and then resume driving. Schedule the trip so you drive mainly if not totally during daylight hours. Start your trip early enough to avoid rushing to reach your destination. Expect heavy traffic and delays. Stay on interstates and divided four-lane roads all you can. Avoid two-lane roads if possible. Insist that everyone in the vehicle wears safety belts or uses a child safety seat anytime the vehicle is moving, no matter how short the trip. Almost half of those killed in vehicle crashes were not wearing a safety belt. Avoid distractions behind the wheel. Turn cell phones off and put them out of reach. To make your vehicle more visible, drive with headlights on, day and night. Remove items on dashboards and rear view mirrors which may restrict the driver’s view. Holiday traffic often includes big, slow recreational vehicles. Be on the lookout for them, especially on hills and curves. Stay alert for construction zones, stalled vehicles and deer. Impatience can kill. Observe the speed limit. Don’t pass in no-pass zones. Don’t rush through yellow lights to beat the red light. If your vehicle begins to fail, pull off to the road shoulder. Park as far as you can from the traffic. Pulling off at an exit ramp is safer than parking next to the main road. Designated drivers save lives. Never drink and drive. Remember: A designated driver is someone has drunk zero alcohol, not the person in your group who has drunk the least.

The risk of dying from a sudden, serious heart ailment increases from Thanksgiving to New Year’s and is highest on Christmas Day, the day after Christmas and New Year’s Day, say paramedics at AMR. The medics recommend avoiding “triggers” for cardiac crisis, paying attention to your heart and calling 911 at the first sign of a problem. Emergency medical teams call the increased risk “holiday heart.” While the term was coined in 1978, the first major study on holiday heart was published in 2004 in Circulation, an international journal for heart doctors. In studying 53 million deaths nationwide between 1973 and 2001, researchers found, “The number of cardiac deaths is higher on December 25 than any other day of the year, second highest on December 26 and third highest on January 1.” Those days, there are about five percent more deaths from cardiac crisis compared to other days of the year. Studies since the first research have confirmed the original findings. The risk rises due to holiday stress, skipping medications and dietary mistakes. Cold weather strains the heart, but the spike also occurs in warmer states. Over-exertion is another factor. Drinking large quantities of alcohol can also contribute to a holiday heart crisis. A form of cardiac crisis paramedics often see with “holiday heart” is called atrial fibrillation or a-fib. With a-fib, the heart does not pump blood effectively because the upper and lower chambers of the heart are not beating in synch. Atrial fibrillation can lead to stroke and heart failure. Too much salt, large meals and eating more fatty food than usual can also contribute to holiday cardiac crises. Skipping exercise may be another factor. Ryan Wilson, operations manager at AMR Central Mississippi, said, “It’s important to recognize an emergency heart problem quickly and call 911 immediately. Particularly during holidays, all too often, a person suffering a cardiac emergency doesn’t tell anyone. Symptoms can include pain in the chest or jaw or down the arm, shortness of breath, weakness, dizziness or nausea. Women suffering a heart crisis are more likely than men to feel pain in the arms, back, neck or jaw, stomach pain and extreme tiredness even if they’ve been sitting for a while.” “With atrial fibrillation, heartbeat may feel rapid, racing, bounding, irregular or fluttering. Heartbeat can also feel too slow,” Wilson said. “If symptoms such as these last more than five minutes, call 911.” “This time of year many people who feel such symptoms put off going to the doctor and even delay calling 911 because they do not want to disrupt holiday festivities. That delay can be fatal,” he said. Wilson said ambulance services and hospital emergency departments expect an uptick in emergency heart patients during the year-end holidays. “There’s a term we sometimes use in our field to describe a heart crisis on December 25 or 26. It’s ‘Christmas coronary,’” Wilson said.

Draping electric icicles around the eaves, hanging wreaths and placing the angel atop a tall tree are only three parts of holiday decorating which often require a ladder. Of course, what goes up must eventually come down. American Medical Response (AMR) reminds central Mississippi residents that falls from ladders can cripple or kill, and even short stepladders pose a hazard. The National Safety Council and Centers for Disease Control and Prevention has reported several thousand people per year in the U.S. are injured in falls from ladders. The American Academy of Orthopedic Surgeons reports that men and the elderly are at higher risk of injury from falling. According to AMR spokesman Jim Pollard, “Elders are more likely to fall from ladders because their vision and balance may have changed and elders who fall often require longer rehabilitation.” Men, he added, are more likely to be overconfident about using ladders and more inclined to take risks using them. People who fall from ladders can suffer head injuries and break hips, arms and legs, Pollard said. According to the Home Safety Council, misuse of the ladder is the main cause of injuries due to falling off a ladder. In a recent study, the Council found more than half of those injured placed the ladder on uneven ground. Nearly half reached farther than they should. Almost 40 percent fell after dark. More than a third fell after standing on the top two ladder steps. More than 20 percent drank alcohol while using the ladder. “Most folks use ladders infrequently so they lack experience and skill with them,” Pollard said. “We’re most likely to use ladders during year-end holidays and spring fix-up. With the year-end holidays, we face twice the risk because we have to take down all the decorations we put up. We all need to be mindful of the risk of ladder falls.” Pollard gave this advice to prevent ladder injuries: Before climbing a ladder, think about your current health. If you have lost strength or it is harder to keep your balance, stay off the ladder. If your instincts warn you to beware of climbing ladders, stay off them. Avoid using a ladder outdoors after dark. Keep your ladders in good condition. Check ladders for cracks or weak spots. Be sure rungs are sturdy and locking devices work properly. The feet of the ladder must rest on a surface that is firm, level, dry and not slippery. When leaning a ladder against a wall, move the bottom of the ladder away from the wall one fourth of the height of the ladder. Do not lean ladders against gutters or other weaker parts of a building that may break away. It is safer to use ladders with built-in stand-off bars that hold the ladder off gutters and other soft parts of a structure. If you’re using power equipment with cords, be absolutely sure the cords are in good condition. Metal ladders will carry an electrical jot if a frayed cord is touching the ladder when the tool is running. Wear shoes that are dry and have enough tread to prevent slipping. Never use a ladder in front of a door someone may open. Insist that another person hold the ladder the whole time someone is on it. Ladders are a two-person tool. Follow the manufacturer’s warnings on weight limits. Keep both feet on the same rung while you are working. It’s safer to maintain three points of contact with the ladder at all times. Do not stand on either of the top two rungs. Do not reach or lean so far in any direction that you cannot keep both feet flat on the rung where you are standing. Instead of reaching too far, climb down, move the ladder closer to the spot you need to reach, climb back up and reach safely. Keep your tools on a belt or in your pockets or hand them to your “spotter” so both hands will be free when you’re going up or down the ladder. Do not use ladders when you have drunk alcohol. Do not use ladders outside on days with stiff winds. Remember: Climbing onto the roof from a ladder is especially dangerous.

1 Mississippi. 2 Museums. 5 Years. Since opening on December 9, 2017, more than half a million people have visited the Two Mississippi Museums – Museum of Mississippi History and Mississippi Civil Rights Museum. Join us December 9–11 for a free, fun party weekend to celebrate our fifth anniversary. “In celebrating this fifth anniversary, we acknowledge the wealth of opportunity and wisdom these museums give us,” said Pamela D.C. Junior, director of the Two Mississippi Museums. “More than 500,000 people have come together to listen, investigate, learn, and reflect on our Mississippi history. We look forward to continuing this journey with all of you, for many more years to come!" The celebration begins on Friday, December 9, with free admission and continues Saturday, December 10, with free admission, trackless train rides for children, live music, food trucks, guided tours, and a party with champagne. Admission will also be free on Sunday, December 11, with a showing of The Muppet Christmas Carol. The Mississippi Legislature funded construction of the $100 million Two Mississippi Museums along with generous support from private donors. A significant early contribution from the W. K. Kellogg Foundation was critical to attracting additional support from others. “The Two Mississippi Museums preserve the painful stories and truths of our ancestors and are a testament to the deep resolve we have to healing our communities,” said Rhea Williams-Bishop, director of Mississippi and New Orleans programming for the W. K. Kellogg Foundation. “We are excited to celebrate the museums’ anniversary and help ensure everyone can learn our rich and complex history.” The anniversary celebration also will give visitors an opportunity to see the special exhibit The World of Marty Stuart before it closes on December 31. This exhibit includes hundreds of items never shown before in the state, including Marty's first guitar, original handwritten manuscripts by Hank Williams, guitars from Merle Haggard and Pops Staples, costumes from Porter Wagoner and Dolly Parton, personal items from Johnny Cash, including his first black performance suit, and much more. The free weekend is sponsored by the Community Foundation for Mississippi through funding from the W. K. Kellogg Foundation.

LEGAL NOTICE TOWN OF BOLTON ANNOUNCEMENT OF JOB OPENING November 21, 2022 THE TOWN OF BOLTON is taking applications for a Deputy Clerk. The work involves keeping accurate records of water/sewer billings, customer service, and clerical work involving governmental accounting and reporting. Assist the Town Clerk in any duties as may be assigned. Application and job description are available at Town Hall, 202 Bolton Raymond Road. You may submit your Resume by email to bolton_town@yahoo.com or mail it to Town of Bolton, Post Office Box 7, Bolton MS 39041. Applications will be accepted until Friday, December 30, 2022. The Town of Bolton is an equal opportunity employer. /s/Lawrence Butler, Mayor

By Bob Garver Like the cozy restaurant setting of “The Menu,” the theater at my screening of the film this past Friday was sparsely populated. But though the attendance was small in number, there was an unusual sense of kinship in the air. Laughs and groans could be attributed to individual audience members, as well as occasional biting comments (including one of my own, after the movie), and I think we all got a sense of what made one another tick. One thing was for certain: like the characters in the movie, we were all in this intense experience together. The film follows audience surrogate Margot (Anya Taylor-Joy) as she journeys with her date Tyler (Nicholas Hoult) to a private island that boasts the upscale restaurant Hawthorne. Other diners include a food critic (Janet McTeer), a movie star (John Leguizamo), and other affluent types. The group is greeted by no-nonsense maître d’ Elsa (Hong Chau), who leads them into the dining room, where they meet world-renowned chef Julian Slowik (Ralph Fiennes). Slowik will be in charge of everything this evening, from the food to the entertainment. Both may be suited more to his tastes then the guests’. Opinions are mixed on a first course that includes a rock and a second course of absent bread. Everybody is uncomfortable with a third course of incriminating tortillas and a story of violence from Slowik’s past. The real game-changer comes with the fourth course, which includes a demonstration of violence rather than a story. Slowik’s intentions soon become clear: he and the staff of Hawthorne are going to kill everyone, including themselves and all the customers. But first, he’s going to break his elitist guests’ spirits, “play with his food” as it were, though I will shoot down a popular theory and say that his plan does not involve cannibalism. Simply put, Julian Slowik is the most memorable movie villain of the year – maybe of the last several years. Fiennes imbues the character with menace, wit, humor, and most of all, charisma. He has an entire kitchen staff under his thumb, and seemingly an entire restaurant full of victims as well. Nobody besides Margot makes a whole-hearted attempt to escape. Nobody even needs to be tied down. Heck, nobody even complains when they’re billed before dessert. It could be argued that the patrons know they’re no match for the large henchmen stationed at the exits, or that they realize that they deserve what they’re getting, but I think it has more to do with them all wondering with morbid curiosity what’s coming next from Slowik’s kitchen of surprises. That’s why the rushed ending was such a disappointment for me. I was hoping Slowik’s plan for the characters’ fates would be a little more… individually catered. While Fiennes does give the standout performance in “The Menu,” I don’t want to short-change Taylor-Joy and Hoult. Margot doesn’t fit in with the crazed staff or the snooty guests and Slowik’s one imperfection is that he himself doesn’t know what to do with this fellow member of the service industry. As for Tyler, he’s more excited about being allowed to dine under Slowik’s roof than with the beautiful woman sitting across from him. In a movie where half the characters are trying to commit murder, he’s somehow the most detestable for his simple condescension. The characters’ eccentricities, mind games, and dark humor all come together to make “The Menu” one of the best films of the year. Not bad for a movie whose entire point is that cheeseburgers are a joy and an honor to serve. Grade: B “The Menu” is rated R for strong/disturbing violent content, language throughout and some sexual references. Its running time is 107 minutes. Contact Bob Garver at rrg251@nyu.edu.

By Lisa Miller A homecoming anniversary singing was held in honor of Albert "Country Boy" Lewis at the Jimmie R. Lewis Pavilion in Bolton, MS. This event was to honor Mr. Lewis for his promotion of gospel music. There was great fellowship and good gospel music by many artist from Jackson and beyond. The entertainment was provided by The New Gospel Keystones from Jackson, MS. They were in charge of this event. Also performing were Mt Elizabeth Male Choir from Bolton, MS, Bishop Tyrone Lindsey from Lexington, MS, Westhaven Funeral Home Choir from Jackson, MS, White Chapel Singers from Jackson, MS, Pure in Heart from the Bolton/Jackson area, Randy Avery and the Gospel Melodies from Jackson, and many other groups. The food was free, the music was awesome and the fellowship was amazing! To see pictures from this event, follow the link below. https://albert-country-boy-l.boltonms.com/

The Mississippi State University Alumni Association is honoring eight prominent Bulldogs as the university’s 2022 Alumni Fellows. This year’s class will assemble on campus Nov. 3-5 to network with MSU students, faculty and staff, sharing professional experiences and career guidance in university classrooms and informally. The fellows also will be recognized at the MSU vs. Auburn football game. Established in 1989, the program annually seeks to bring alumni of distinction back to their alma mater to showcase their achievements and engage and inspire current students. “The Alumni Association is proud to bring dedicated alumni from each of the university’s eight academic colleges back to our campus to share their stories, and to mentor and enrich the lives of our students,” said Jeff Davis, executive director of the MSU Alumni Association. “We have had many outstanding graduates among our Alumni Fellows through the years. This annual experience strengthens the Fellows’ connections with MSU and better positions them to serve as strong alumni leaders for current and future members of the Bulldog family.” The 2022 fellows, who carry the title for life, are among the university’s more than 158,000 living alumni worldwide. The honorees include (by college): College of Agriculture and Life Sciences Ted H. Kendall IV of Bolton is a fifth-generation farmer and second-generation Bulldog who earned a bachelor’s degree in agricultural economics in 1982. After graduation, he returned home to begin his career in the family business, where he serves as president and co-owner of The Gaddis Farms, a family-owned, diversified row-crop, beef cattle, wildlife management and timber farming operation in Hinds County. Throughout his career, Kendall has invested his time and resources in a variety of areas that help advance Mississippi’s agricultural industry. An entrepreneur, community leader, farmer and advocate, Kendall has held and continues to serve in numerous leadership positions, including vice president of the Mississippi Farm Bureau Federation, delegate and chairman for the state of Mississippi on the National Cotton Council and member of the boards of directors for both Southern Farm Bureau Casualty Insurance Co. and Merchants and Planters Bank, among others. He also served as chairman of the USDA Farm Service Agency State Committee for Mississippi and is currently serving as vice chairman of the board of directors for the Mississippi Food Network. College of Architecture, Art and Design Ben Jenkins of Dallas, Texas, is the founder and design director of two Texas-based businesses—OneFastBuffalo graphic design and brand strategy agency, and sporting goods company Warstic Sports, Inc. A former student athlete who played as a shortstop and outfielder for the Diamond Dawgs, Jenkins credits MSU with helping him to further his art career. He took several classes in graphic design while earning a bachelor’s degree in interdisciplinary studies. After graduating in 1996, Jenkins played minor league baseball for the Philadelphia Phillies for several seasons and later enrolled in graduate school at School of the Art Institute of Chicago. He began producing work as a freelance artist, which eventually led to the 1999 establishment of OneFastBuffalo. In 2010, he founded Warstic Sports, Inc., which began with a focus on designing better baseball bats. Warstic bats were approved for use in Major League Baseball in 2016, and the company is now a multi-sport product development enterprise. College of Arts and Sciences Myna Dickerson Sowell of Spring Hill, Tennessee, received her Bachelor of Arts in Communication in 1991 and has since remained very engaged with Theatre MSU and the Department of Communication. As a student, Sowell learned vital skills such as classical work, technical skills and communication methods, participated in seven productions with the theater program and was a member of the Alpha Psi Omega National Theatre Honor Society. Her lifelong love for theater, bolstered by her MSU education, led Sowell to a meaningful career as a standardized patient at Vanderbilt University’s Center for Experiential Learning and Assessment, where she helps train medical students in interpersonal communications through practice in talking to and treating their patients. College of Business Cynthia Cooper of Brandon is an internationally recognized speaker, consultant, best-selling author and advocate. She previously served as the chief audit executive and vice president of internal audit at WorldCom. In 2002, she was named among TIME Magazine’s Persons of the Year for her role in uncovering and reporting fraud at WorldCom, at that time the largest corporate fraud case in U.S. history. Cooper went on to serve for over two years as vice president of internal audit with MCI, WorldCom’s successor, helping the company move forward and successfully emerge from bankruptcy. She has received numerous awards and recognitions for her contributions, including being the first woman inducted into the American Institute of Certified Public Accountants Business Hall of Fame and an inaugural inductee of the Institute of Internal Auditors American Hall of Distinguished Audit Practitioners. Cooper is a Certified Fraud Examiner who received a Bachelor of Professional Accountancy degree from MSU in 1986 before going on to pursue her Master of Professional Accountancy degree at the University of Alabama. At MSU, she currently serves on the College of Business advisory board and has been instrumental in helping the college add the NASBA Center for Public Trust Certificate in Ethical Leadership to the curriculum. She began her career in public accounting and currently serves as CEO of CooperGroup LLC in Jackson. College of Education John Correro of Starkville has dedicated more than 60 years to Mississippi State through his years as a student and Bulldog football player, his distinguished career at the university and his continued service as a loyal alumnus. As a student at MSU, Correro served as secretary and treasurer of the campus M-Club and later became president. He also was named Mr. MSU and lettered in football for three years. He graduated in 1962 with a bachelor’s degree in social studies and physical education, and later earned a master’s degree in educational administration with a minor in counseling. While working on his master’s, the Greenwood native served as a graduate assistant and assistant freshman football coach for the Bulldogs. In 1964, he moved to Natchez, where he accepted a teaching position and also served as an assistant football coach at Natchez-Adams County High School. He later was promoted to athletics director and head football coach before returning to Starkville to serve as MSU Alumni Association field secretary. In 1975, Correro was promoted to associate director and later executive director, a position he held from 1994 until his retirement in 2005. A former sideline reporter for MSU football’s radio broadcasts from 1979 to 2016, Correro was inducted into the MSU Sports Hall of Fame in 2017. James Worth Bagley College of Engineering Frederick V. “Fred” Buie of Brookhaven is a two-time Mississippi State graduate who earned both his bachelor’s and master’s degrees in industrial engineering in 1978 and 1991, respectively. He began his career with the General Electric Co., where he held project engineering and production management positions in the motors, aircraft instruments and lighting departments. Buie also served in the consulting business and as a manufacturing methods engineer for McDonnell Douglas Aircraft Co. In 1998, he purchased Des Moines, Iowa-based Keystone Electrical Manufacturing Co. The company, which Buie led as president for more than two decades, manufactures protection and control relay panels, medium voltage switchgear, and turnkey control centers used in the generation, transmission, and distribution of electric power, and serves the electric utility industry throughout the nation. In 2020, Buie returned to his native Brookhaven, where he retired following the sale of Keystone to a former competitor. At MSU, he serves on the foundation’s board of directors and the Engineering Advisory Board and was previously honored by the Bagley College as a Distinguished Fellow in 2008. College of Forest Resources Zack Parisa of Piedmont, California, graduated from MSU with a bachelor’s in forestry in 2006. He then went to graduate school at Yale University and earned a master’s degree in forest science in 2009. The following year, he co-founded National Capital Exchange, a California data-driven carbon market company, for which he continues to serve as CEO. Over the last decade, Parisa has developed and pioneered precision forestry tools that have revolutionized the way forests are now measured, valued and managed. NCX also has worked with other large companies such as Microsoft to create Basemap—the first high resolution forest inventory in the U.S.—creating a map of over 92 billion trees that now underpins the NCX market. In 2021, NCX created the largest forest carbon project in the contiguous U.S. and was named on the 2021 Environment and Energy Leader 100 list. Parisa was a candidate for the Pritzker Emerging Environmental Genius award from the University of California Institute of the Environment and Sustainability. College of Veterinary Medicine Rance M. Gamblin, DVM of Akron, Ohio, is a Jackson native who enrolled at MSU in the fall of 1985 as a member of the first class of the College of Veterinary Medicine’s Early Entry Program. He received his bachelor’s degree in biological sciences in 1988, followed by his Doctor of Veterinary Medicine in 1992. After graduating, Gamblin completed a rotating small animal internship at Colorado State University’s College of Veterinary Medicine and Biomedical Sciences. He then served as a research associate in experimental radiation therapy before relocating to begin a clinical oncology/hematology residency at Ohio State University. Upon completion and passing certification examinations in 1997, Gamblin became a Diplomate of the American College of Veterinary Internal Medicine’s Specialty of Oncology. For the last 25 years, Gamblin has been a clinical veterinary oncologist in private practice as well as a partner/co-owner of Akron, Ohio’s Metropolitan Veterinary Hospital—one of the oldest 24/7 emergency and referral veterinary hospitals in the U.S. More information on the 2022 class of MSU Alumni Fellows and the alumni association can be found at www.alumni.msstate.edu/alumnifellows. MSU is Mississippi’s leading university, available online at www.msstate.edu.