The young man’s bride of a whole six months waltzed dramatically into the den to show off her new outfit. But engrossed in the college football game of his alma mater, he never took his eyes off the screen. Slightly miffed, she moved in front of the tv to force him to notice her. Unfortunately, at the precise second she chose to make her move, his quarterback launched a thirty yard pass that hopefully would tie the game. He let out a frustrated bellow, and certainly not really thinking of consequences, young husband brusquely told her to move aside so he could at least see the replay. Needless to say, the first argument of their young marriage began. Hours, and buckets of tears later, she finally admitted her fear, “You obviously love football more than you love me!” Honest Abe thought a few seconds, and then made a fatal mistake when he blurted, “Well, honey, I love you a lot more than basketball.” That night a little smarter Abe got well acquainted with the guest bedroom. Sometimes priorities can get a little off-center. The pleasure you get from that hobby can easily derail your common sense, and make you totally ignore what you know…that your loved one is more important than your hobby. Be very wary if you find yourself pouring your time, or money, or even affection into what started out as a harmless pastime, but can end up as a hairy problem. If it makes your loved one feel neglected and abandoned, you got a hairy problem Social media, sports, outdoor activities, and friends are all a good thing, if kept where they belong…. below your spouse on your list of ‘I Want To Do This.’ Otherwise, you are running the risk of damaging the very relationship that started out as Priority Uno. Hobbies and side activities are a great thing, as long as they are just that – side stuff. Never let them become so important to you that your mate begins to feel jealous or abandoned. You are inviting consequences down the line that you are not going to enjoy. Because, rare is the loved one who simply takes that kind of abuse quietly. Maybe not in a knockdown drag-out, they may be passive-aggressive in showing you their hurt feelings, but sooner or later those feelings will make their presence known. Need some passive-aggressive examples? Mate starts looking for sly ways to hurt you. Bowling shirt got misplaced…hmmm, wonder how that happened? Spouse quits talking to you – or anything else. Money suddenly disappearing at a previously unknown rate into the pockets of local department stores. What used to be admiration and honor deteriorates into sniping and griping. Or some other irritating behavior that you will notice in your relationship. Realize, analyze, and be ready to apologize. Talk it out and compromise. You don’t have to totally give up your hobby, you just need to put it in its proper place.

Volunteers are needed to help with this Beautify Bolton project. The goal is to paint the flower pots located around town and place flowers in them and ask volunteers to help keep the flowers watered and maintained going forward.

By Kara Kimbrough “Beach or mountains?” This question is often thrown about when engaging in workplace “get acquainted” sessions and other venues. For me, it’s a no-brainer. Having grown up in a state with hills, not mountains, not to mention 26 miles of beautiful manmade beaches fronting the Gulf of Mexico at our southern-most tip, I’m quite partial to the beach. “I never met a beach I didn’t like” is a statement that easily applies to me. I feel guilty for visiting beaches other than our amazing Gulf Coast, but sometimes, I do. Here are a few highlights of a recent trip to Florida’s spectacular Emerald Coast. A few days with friends at Miramar Beach near Destin was the perfect start to summer. If you’ve never been, it’s an area of northwest Florida known for its sugar-like sand, emerald-hued water and amazing sunsets. Unbelievably fresh, creative and delicious food finds took the trip to a new hemisphere. Reality was left behind as we drove up the palm-tree lined drive of the Hilton Sandestin Beach Golf Resort and Spa and entered the cool oasis. Ensconced within the cocoon-like complex are close to 600 spacious rooms and suites, a world-class spa, fitness center and six on-site dining options. Glass walls open onto a sprawling pool, luxurious lounge areas and newly-expanded beach deck. A few steps away, the shimmering Emerald Coast, named for its light green color interspersed with stripes of brilliant blue, beckons like a magical oasis. Renting a beach condo or private home is something many of my friends do every summer. However, schlepping cooking supplies into a condo and stocking the fridge is not my idea of a relaxing vacation. But check in to a luxury resort, where changing into a swimsuit and heading down to an umbrella-covered lounge chair at the pool or beach is my only job? That’s my idea of a memorable vacation. Intermingled with fun at the resort were fresh seafood meals, delicious po’boys and sandwiches, innovative appetizers and creative desserts found in every town along the coastline. Surrounded by unparalleled natural beauty on the beach and along peaceful palm-tree-lined streets, visiting a place called Stinky’s seemed, well, a tad sacrilegious. However, it came highly recommended by a Hattiesburg friend, so we decided to give it a try. Located in Santa Rosa Beach on Florida’s famous Highway 30A, Stinky’s is a lively, casual-style restaurant. After sampling the mammoth wedge salad topped with crispy bacon, sliced tomatoes, onions and the restaurant’s delicious Green Goddess dressing, followed by fried shrimp, catfish and other seafood accompaniments confirmed we made the right dining decision. Further exploration of 30A brought glimpses of pristine sand beaches, rare dune lakes, plenty of shopping and opportunities for water view dining. Intrigued after learning Seaside’s Bud & Alley’s was named for a dog and a cat, we selected it from among a group of area restaurants and food trucks. Seated at a wooden table overlooking brilliant water, I sampled one of the best shrimp po’boys of my life. Lightly seasoned and breaded shrimp were nestled on a bed of the tastiest cole slaw I’d ever tasted. The chef shared his secret of adding sugar, grated onion and garlic powder to what I’m assuming is a homemade mayonnaise base with perhaps a dash of Greek yogurt. Other food highlights were giant homemade cinnamon rolls and pastries at the Hilton’s coffee shop and lobster rolls at Seaside’s Shrimp Shack. The culinary highlight of the trip was a visit to The Vue at 30A in Santa Rosa Beach. The picturesque restaurant was named “Best Waterfront Dining” by Travel and Leisure Magazine. Postcard-worthy views of the water and in the evening, amazing sunsets, from either its glass-fronted dining areas or beachfront patios, are mesmerizing. The arrival of dinner was the only thing that could’ve diverted my eyes from the waterfront view of a fiery sunset. I’d previously sampled lobster tails, but the chef’s crab-stuffed version was amazingly different. Two Maine lobster tails are topped with crab meat, smoked Gouda cheese, cream and panko breadcrumbs. It was an unforgettable meal topped off with a peach and mango cobbler with a crust so light and delicate it literally melted with each bite. The Vue has a seafood-centric menu, but there’s no scarcity of steaks. Others in our group enjoyed filet mignon topped with a red wine chorizo demi glaze and rosemary fingerling potatoes. Waiting in line outside Destin’s famous The Donut Hole was mandatory on the last day. Pancakes, waffles, omelets and biscuits are just a few of the breakfast offerings at this old-school diner and bake shop. But it’s the 30+ flavors of homemade doughnuts that have residents and tourists lining up all day. A box of 12 different flavors of homemade doughnuts accompanied me to my home state featuring a beach, not mountains. Best Beach Key Lime Pie For the graham cracker crust: (a store-bought version can be substituted, but this recipe is so good!) 2 cups graham crackers, finely crushed 1/4 cup sugar 6 tablespoons butter, melted Pie filling: 2 - 14 oz cans sweetened condensed milk 1/2 cup sour cream Zest of 2-3 limes 3/4 cup lime juice, will take about 6 (use key limes if you can find them) 2 large egg yolks To make crust: Preheat oven to 350 degrees. Melt butter and set aside. Finely crush graham crackers in food processor, blender or crush in a Ziploc bag using a rolling pin. Add sugar and pulse a few times until blended (pour into a bowl and use a whisk if not using food processor or blender), pour in butter and stir with whisk or pulse a couple times until mixed. Pour mixture into 9-inch-deep dish pie dish and using hands, press into bottom and along sides. Bake for 6-8 minutes until just golden, not browned. Remove from oven and cool completely on wire rack for at least 10 minutes. To make filling: Preheat oven to 350 degrees. Wash, dry and zest 6 limes, set zest aside. Squeeze 3/4 cup of lime juice (about 6). Pour lime juice, sweetened condensed milk, sour cream, egg yolks and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes, scraping down sides as needed. Pour filling into cooled graham cracker crust. Bake at 350 degrees for 15-20 minutes until center is set, but still moves slightly. Don’t allow to brown. Remove from oven and cool for 30 minutes, then refrigerate for at least 3 hours. Top with whipped cream, if desired. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

Ms Alberta Gibbs, newly elected Alder Woman-at-Large, will be hosting a Sunday Funday in Bolton, MS on June 26, 2022 from 5PM until 9PM. The event will be held in Downtown Bolton at 250 Bolton-Raymond Road, which is the location of the new High Horse Bite & Beverage Barn. There will be food and drink available. Come out and enjoy the fun.

Men. The very first species of human-kind that the Creator made, and with absolutely no instruction manual to show Him how. The Bible says God made Man “in His image.” I have to wonder - is that why men are so reluctant to read the instruction manual, or stop and ask someone for directions? Was God so literal about man being made in His image, that a man has a built-in “Nope, don’t need it” in their DNA? Ever noticed the first thing the average man does when he has purchased and unboxed an item that needs assembling? Yep, you got it. He will immediately toss the packing Styrofoam, along with the printed INSTRUCTIONS FOR ASSEMBLING, into the trash. Then he will spend the next few hours muttering and grumbling as he repeatedly tries and retries to make the pieces, various bolts and all the screws fit. And then when, and if, he finally gets it all put together in a semblance of the original intent of the item, he probably will have a screw left over. At which point he holds it up triumphantly and yells, “They did it again! They invariably send at least one too many! I think they must do that to mess with your head.” “Written instructions from the manufacturer are there to help you correctly assemble and use the item.” That sentence is a simple explanation of why following the item’s manual is the easiest, fastest, and smartest way to succeed. Easy-peasy to understand the concept. Then why do most men make certain that the first thing to hit the bottom of the trashcan is said manual? Refer to my earlier sarcastic comment - their DNA? Bet you Bible-reading women already know where this is going. But I’ll continue on for the benefit of all. To have a good and loving marriage. To successfully rear children and be a great dad. To be the best that you can be at your chosen field of work. To be a godly man, husband and father. YOU GOTTA READ THE INSTRUCTION MANUAL THAT TELLS A MAN HOW TO DO IT. Men, you don’t have to just wing it – striking out on your own, just doing the best that you can with no instruction! That would be a pretty unfair expectation, and God didn’t do that. In His infinite wisdom your Creator knew you would need help. You have a difficult job ahead of you – being the leader of your home, a godly example and guide for your kids to follow. That’s why He gave you a Bible to read for instructions on how to do just that. Like my mom used to yell, “Do ya think I’m just talkin’ to hear my voice in the wind? I’m tryin’ to help you!” Same with your Creator. He wrote it down to help you, if you will just read it. Happy Father’s Day, guys.

By Kara Kimbrough Mention food of any kind these days and the first thing that pops in anyone’s mind and out of their mouth is the cost, both in the supermarket and at restaurants. Here’s the thing, though – we still have to eat. I can’t in good conscience recommend that anyone stop dining out at restaurants, especially locally owned ones. And cooking at home used to be the less expensive alternative, but the costs associated with shopping for food continue to skyrocket. I compiled a few tips to make dining out more affordable, combined with easy-to-fix, economical meals to make at home. 1. Ask for a discount at restaurants. You’ve heard the old saying, “If you don’t ask, you don’t get.” Well, that holds true today, especially when times are tough and every penny counts. Restaurants need paying customers now more than ever and many are willing to make a deal. Children under the age of 12 (ages can vary), seniors and members of the military and law enforcement officers can often get a discount at numerous restaurants. And specials are sometimes offered early in the week when crowds are smaller. But, first you have to ask. Call before you go so you can budget accordingly. 2. Decisions, decisions...Before ordering, it’s perfectly fine to ask about the daily or early bird special, choose a hearty appetizer instead of an entrée and order water with your meal (usually free unless you ask for bottled water).One of my favorite ways to enjoy a favorite restaurant meal is to drop by for lunch, when menu prices are often lower than those offered at dinner. 3. Print or download instant savings. Check restaurant websites to see if they offer coupons. Most times, you’ll be asked to sign up with your email address. 4. Enjoy an app or dessert on the town. If you can’t afford an entire meal but are craving a meal prepared by someone else, dine in to enjoy an appetizer or dessert after eating dinner at home to get the “restaurant experience.” 5. Budget for a night (or lunch) out. Its simple, but it works. Save up for an occasional treat. The best way to do this is to prepare healthy, cost-efficient meals at home, then splurge on a nice restaurant meal. And of course, don’t forget to tip your waiter. My favorite way to beat the heat during the summer months is to use one or more of my Crockpots so that dinner will be ready when I walk through the door at the end of a long day. Here are four of my favorite “fix it and forget it” meals: Hawaiian Chicken Stir-Fry 2 pounds boneless chicken breasts 1 pound stir fry vegetables (fresh or frozen) 2 cloves garlic minced ¼ cup soy sauce ¼ cup honey ¼ teaspoon ground ginger ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon crushed red pepper flakes Add all ingredient to slow cooker. Cook on low setting for 6-8 hours. Shred chicken and mix with sauce in slow cooker. Serve over hot rice or pasta. Meatball Tortellini 1 package frozen fully cooked Italian meatballs (12 ounces), thawed 2 cups uncooked dried cheese tortellini 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted 2-1/4 cups water 1 teaspoon Creole seasoning 1 package (16 ounces) frozen California-blend vegetables, thawed In a slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well. Cook, covered, on low 3-4 hours or until tortellini are tender. Add vegetables during last half-hour of cooking. The Skinny Italian’s Chicken Dinner 2 pounds skinless chicken breasts 1 package Italian dressing mix 1/4 cup water 8-ounce low fat cream cheese 1 can 98% fat free cream of chicken soup 2 cups cooked brown rice Place chicken in crock pot. Mix Italian dressing mix and 1/4 cup of water together. Pour over chicken. Cover and cook on low for 8 hours. Remove chicken from Crockpot. Mix soup and cream cheese in separate bowl. Pour soup mixture into Crock-Pot and mix with dressing on bottom. Shred chicken in soup mixture. Cook on low until heated through. Serve over brown rice. Crockpot Peach Cobbler 2 pounds ripe peaches (about 4 medium-large sized fruits), peeled, cored, and sliced 1 box of yellow cake mix 1 stick of unsalted butter, cut into 4 pieces Ground cinnamon, optional Add peaches to the bottom of your slow cooker. Top with dry cake mix. Top with butter. Sprinkle with cinnamon if desired. Add lid and cook on “low” setting for 4 hours or until top is golden brown. Serve hot, topped with a scoop of vanilla ice cream. Kara Kimbrough is a food and travel writer from Mississippi. Email her at kkprco@yahoo.com.

Central Hinds Academy recently held induction ceremonies for their National Honor Society and Science National Honor Society. Recent Central Hinds Academy Science National Honor Society inductees include (l to r), front row: Samantha McWilliams, Bella Saums and Carter Smith; and back row: Kolton Price, Ryan Etheridge, Keith Purvis and Christian Saums. Recent Central Hinds Academy National Honor Society inductees include (l to r), front row: Chloe Dyar, Piper Lloyd, Laurel Freeman, Sam McCoy, Nobile Germany, Brayden Bullock, Tucker Gray, Rivers Johns, Alli Beth Scott, Brady Clark, Dalton Barnes, Raymond Vickers and Luke Smith; middle row: Kolton Price, Ryan Etheridge, Keith Purvis and Christian Saums; and back row: Dawson Oakes and Justin Cook.

By Bob Garver Even among the crowded 2010’s box office, “Jurassic World” managed to be one of the most successful franchises of the decade, after “Stars Wars” and the MCU. This despite my worries that “Jurassic Park” fandom ended after the disastrous third film in 2001. The first two films of the new trilogy made a combined $1 billion at the domestic box office, proving that there is indeed still a place in moviegoers’ hearts for man-eating dinosaurs. Now comes conclusion “Jurassic World Dominion,” which is opening in the 2020’s where almost everything underperforms. But this movie is entertaining enough that I don’t see why it can’t be an exception. The movie picks up four years after teenage clone Maisie Lockwood (Isabella Sermon) let a cache of dinosaurs out of her grandfather’s compound and into the world. She now lives in an isolated cabin with former dino-keeper Owen (Chris Pratt) and redemption-seeking former exploiter Claire (Bryce Dallas Howard). She needs to be kept hidden away from bad people who want her clone DNA, but she wants to go on adventures and live life. She needs rescuing roughly one minute after striking out on her own, as she gets kidnapped trying to rescue a raptor, also captured for its DNA. The world is under attack in this movie, not so much from the original freed dinosaurs, but from dino/locust hybrids that are eating all the planet’s crops. That is, all the crops that aren’t protected by the BioSyn corporation, led by long-cast-aside original “Jurassic Park” baddie Lewis Dodgson (now played by Campbell Scott). It doesn't take Dr. Ellie Sattler (Laura Dern) long to figure out that the company is up to something shady, and she enlists the help of old friend Alan Grant (Sam Neill) to infiltrate its research facility/dinosaur sanctuary and gather evidence of wrongdoing. The mission should go smoothly, since they have a man on the inside: Dr. Ian Malcolm (Jeff Goldblum) works for BioSyn, not-so-subtly trying to destroy the company from the inside out. Breaking away from the tour led by Ramsay (Mamoudou Athie) is easy enough, but the rest soon goes haywire in true “Jurassic” fashion. Owen and Claire, for their part, track Maisie to Malta, where they infiltrate a shadowy dinosaur black market, complete with exotic steaks and people gambling on dino-fights. They’re too late to retrieve the child, but they enlist the help of helicopter pilot Kayla (DeWanda Wise), who can give them a ride to, where else, BioSyn, where Maisie is being held by Dodgson and Dr. Henry Wu (B.D. Wong), the latter of whom is having an uncharacteristic attack of conscience. First they have to get out of Malta, which involves one of the true urban-set action sequences of these movies, as they must navigate a treacherous urban grid Jason Bourne-style, evading dinosaurs that are being electronically manipulated into attacking them. The whole thing ends up at BioSyn, where the characters meet up (they all know each other because they’ve read each other’s books and articles, that’s all the introduction they need) and have to navigate a dinosaur-filled compound together. These movies have a way of always coming down to the characters having to survive in a dinosaur-filled compound, and at this point the movie is really not unique from any of the others. But at least we get the relatively-creative chase scene in Malta, and I’m more inclined to root for the established Dern, Neill, and Goldblum characters than the Pratt, Howard, and Sermon ones that never caught on. I’m not seeing a lot of love for “Jurassic World Dominion” from other critics, and I can understand why, with some clunky dialogue and overly-familiar action after Malta. But this movie was able to hold my interest just enough that I’m willing to give it a recommendation. Given the disappointing nature of the rest of this trilogy, “Jurassic World Dominion” is about as good a conclusion as we could have hoped to get. Grade: B- “Jurassic World Dominion” is rated PG-13 for intense sequences of action, some violence and language. Its running time is 146 minutes. Contact Bob Garver at rrg251@nyu.edu.

The SR1 Beginner Farmer Program, funded through the USDA, will begin on Friday, June 17th. The kickoff event will be at the Mississippi Ag and Forestry Museum in Jackson. Two sessions are scheduled, a morning and evening session, for participants to attend whichever one they choose. The media is also invited to attend. Each session will feature different speakers as well as the Beginner Farmer program leaders. SR1 sought 70 people for the Beginner Farmer program, but close to 150 people have signed up. SR1 has expanded the program to include everyone who registered. WHAT: Kickoff event to begin the Beginner Farmer Program. WHERE: The Sparkman Auditorium located at the Mississippi Ag and Forestry Museum 1150 Lakeland Dr, Jackson, MS 39216 WHEN: Friday, June 17th, 10:00am-12:00pm or 6:00-8:00pm WHO: Participants registered for the Beginner Farmer Program and anyone seeking information on the program. The event will feature several prominent speakers from the farming and agriculture industry. Featured speakers include: Dr. Shecoya White, Assistant Professor in Food Microbiology and Food Safety, Mississippi State University Mr. Charles (Chuck) Lea, USDA Natural Resources and Conservation Service, Mississippi Outreach Coordinator Mrs. Carolyn Jones, Executive Director and Community Leader Mississippi Minority Farmers Alliance, Okolona, Mississippi Loutrina Staley, Ph.D., Soil Scientist on the SHI Leadership Team, Huntsville, Alabama Full biographies and photographs of the featured speakers are below. WHY: The C.O.O.L.™ Farming Project is designed to educate and train beginning and socially disadvantaged farmers to plan, launch, and/or sustain independent organic farm businesses. Prior farming experience is not required! The program is available at no cost to the participants. According to the 2019 Organic Survey conducted by the United States Department of Agriculture (USDA) National Agriculture Statistic Service, Mississippi only has 29 organic certified farms. This ranks near the lowest in the nation in organic farming. None of Mississippi’s 29 organic farms are owned by Blacks, Latinx, and Indigenous farmers. The C.O.O.L.™ Farming project seeks to change this. Beginner Farmers and Ranchers in the program will work with an experienced team to gain knowledge and experience to prepare and launch a farm, plus learn how to sustain a farming business. In addition to the organic farming practices, participants will also learn business management and financial management concepts for successful farming. The C.O.O.L.™ Farming Project is a three year program. ### Panelists for morning session: Dr. Shecoya White Assistant Professor in Food Microbiology and Food Safety, Mississippi State University Dr. Shecoya White, is an Assistant Professor specializing in Food Microbiology and Food Safety at Mississippi State University. She earned her B.S. and M.S. from Tuskegee University in Animal and Poultry Sciences. After that she pursued her doctorate degree in Toxicology with an emphasis in Microbial Food Safety at Iowa State University. She then took her talents to the food industry to work for ConAgra Foods (previously headquartered in Omaha, NE) followed by Evonik (Blair, NE), with a combined experience of almost 10 years. As a scientific contributor, her exposure to different food/feed products and projects in the burgeoning food industry have increased within the academic setting. She now uses both her academic and valuable food industry experience to teach and train the next generation of Food Safety and Agriculture advocates. Her program highlights community engagement and service particularly by working with small produce farmers in the state of Mississippi. As a Produce Safety Alliance Trainer, she helps small produce farmers become compliant with the Food Safety Modernization Act (FSMA). Mr. Charles (Chuck) Lea USDA Natural Resources and Conservation Service – Mississippi Outreach Coordinator Chuck Lea is the State Outreach Reach/Civil Rights Coordinator for Mississippi NRCS. He currently serves as the chairman of the MS Civil Rights/EEO committee. Mr. Lea is also the NRCS representative for the Accessibility Review Team that’s responsible for conducting handicap accessibility reviews for all lease properties in the state each year. Lastly Mr. Lea oversees the reviewing, ranking and administration of cooperative outreach agreements received through the National Funding Opportunity that NRCS announces each year on Grants.gov for the state of Mississippi. Chuck started his NRCS career in January of 1999 as soil conservation technician in Neshoba County, Mississippi. From there Mr. Lea moved into the 5-7-9 soil conservationist’s series and progressed to the District Conservationist (DC) level in 2005 and managed the Winston Co field office. As a DC Mr. Lea made stops along the way in Attala, Choctaw, Humphreys, Holmes, Washington, Sharkey and Issaquena counties until August of 2016 when Mr. Lea was promoted to the State Outreach/Civil Rights Coordinator position which he is currently serving in. Mr. Lea has two children and one granddaughter and is a member of Vertical Church in Madison MS. Mrs. Carolyn Jones Executive Director & Community Leader Mississippi Minority Farmers Alliance Okolona, MS Carolyn Jones is the Chief Executive Officer of Mississippi Minority Farmers Alliance, (MMFA). A community based non-profit organization established by a group of Black farmers who saw a need within their community to come together to preserve their community and legacy of the Black farmer. Carolyn currently works with new and beginning farmers, socially disadvantaged, limited resource, veteran farmers and ranchers and local communities on issues of sustainability & diversification; environmentally friendly farming; land retention; succession planning/heirs’ property management; financial management; marketing and community growth and development. Carolyn received a BS degree in Paralegal Studies from Mississippi University for Women and has over twenty (20) years’ experience as a Corporate Paralegal. Although she has worked in corporate America, her love has always been in farming and community development. She and her husband (Chris) are veterans’ farmers and have been engaged in farming since 1976. They currently operate a 200-acre beef cattle farm in Northeast Mississippi. In her work with MMFA she has been very vocal and outspoken in her quest to ensure that Black farmers and their communities have the same opportunities as other farmers and their communities. She has served on various committees advocating for equity and inclusion for Black farmers. Under Carolyn’s leadership in December 2016 MMFA opened the North Mississippi Agri-Business Center, commonly referred to as “The Market.” The Market is centrally located at the crossroads of three (3) counties in Northeast Mississippi. The center serves as a community hub for local farmers and other community members. It also serves as an agricultural training center and demonstration farm. During the summer months the center serves as a farmers’ market, providing local farmers and growers a place to sell their produce. The uniqueness of the center is that it embodies the “Whole Community” by providing Community Membership, Community Respect, Community Fulfillment and Community Pride. At the beginning of the Coronavirus Pandemic the center partnered with fifty-three (53) churches and communities centers in over 10 counties in North Mississippi to provide over 100,000 boxes of food to those in need through the USDA Farmers to Families Food Box Program. The Market currently serves as a Food Hub to provide food to limited income families through a partnership with Mid-South Food Bank. Some of MMFA partners include: 1862 and 1890 Land Grant Institutions, USDA, local 4-H clubs, churches, schools, elected officials, local industries, and other federal, state, and local organizations. Carolyn is also working to alleviate health disparities within the Black community and currently serves on the Board of Directors of a Community Health Care organization that coordinates with local health care providers and community leaders to provide Covid-19 vaccination to under-served communities. Keynote Speaker for Evening Session: Loutrina Staley, Ph.D. Soil Scientist Dr. Loutrina Staley is a Soil Scientist on the SHI Leadership Team, where she develops grant proposals, manages stakeholder relations, and communicates project results to end-users. She is also the Director of the Institute’s Diversity, Equity, and Inclusion Program, Internship Program, and Minority Farmer Recruitment to engender greater diversity in the Agricultural sciences and make the institute's farmer education programs more equitable. Prior to coming to SHI, Dr. Staley conducted research on the efficacy of plant botanicals and fatty acids used as antimicrobials against food-borne pathogens in the Department of Agriculture and Food Science at Alabama A&M University. She worked as a Licensed Commodity Grader (Poultry/Shell Egg) for USDA-Agriculture Marketing Service for 6 years and as an Advance Science teacher in Decatur, Alabama for 2 years where she implemented an innovative STEM program on Agriculture and Food Science. Dr. Staley is a member of the Soil Science Society of America and serves on the National Advisory Council for NCORE (National Conference on Race and Ethnicity), University of Oklahoma. She received her B.S. in Horticultural Science from Andrews University, M.S. in Plant and Soil Science from Tuskegee University, and Ph.D. in Plant and Soil Science with an emphasis on Food Safety from Alabama A&M University. Dr. Staley resides in Huntsville, Alabama where she farms 3 acres of market vegetables to help feed her community.

On June 25, 2022, the 1st annual Central MS Logging Expo will be held at T.O.'s Plaza located at 111 Mount Moriah Road, Edwards, MS. Gates will open at 7 AM. There will be 3 sessions with the first beginning at 9 AM, second one at 1 PM and the last at 3 PM. There will be a $10 admission fee and a live band will perform. Hot food and cold beverages will be available along with snow cones and ice cream.

Wills for Magnolia State First Responders is hosting an event for first responders and their spouses on Saturday, July 16, at Mississippi Law Enforcement Officer Training Academy (MLEOTA) located at 3791 Highway 468 West in Pearl. Appointments are necessary, and space is limited. The deadline to schedule an appointment is June 30, 2022. Wills for Magnolia State First Responders is a 501(c)3 non-profit organization that brings together volunteer attorneys and paralegals to provide wills and advanced healthcare directives for first responders and their spouses free of charge. First responders and their spouses will check in at their allotted time, where they will meet with a paralegal to go over their initial questionnaire. Documents will then be drafted onsite by a paralegal and reviewed by an attorney. The attorney will then meet with each first responder and spouse privately to go over their documents. All documents are signed and notarized onsite. Each first responder and spouse will receive their original documents – no copies are retained by WFFRMS. These documents include a basic will and advanced healthcare directive. All first responders and their spouses must sign up for a time slot to participate and fill out an initial questionnaire. To sign up, visit WFFRMSJuly2022.eventbrite.com. For more information, contact Kristy Hogan at 601-519-0334.

The Mississippi Agriculture and Forestry Museum will host the 2022 Mississippi Pickle Fest this Saturday, June 11, from 3:00 p.m. until 8:00 p.m. Admission is $8 for ages 3 and up. “I want to invite the public to come out to the annual Mississippi Pickle Fest at the Mississippi Agriculture and Forestry Museum,” said Commissioner of Agriculture and Commerce Andy Gipson. “This family-friendly event is a great outing that the whole family will enjoy. Along with the usual attractions, like our old-fashioned General Store, visitors can expect games, children’s activities and pickle-related contests happening throughout the day.” In addition to the various exhibits and educational demonstrations offered on the grounds, visitors will enjoy live music, food and craft vendors, two water slides, a dunking booth, obstacle course, dry combo bounce house and jousting arena. Competitions such as the Pickle Eating Contest and Pickle Jar Packing Contest will take place during this event. The Children’s Barnyard and Small Town, Miss., will also be open. This event is sponsored by the Mississippi Agricultural & Forestry Museum Foundation, Chick-fil-a Byram, Southern Beverage, Cathead Distillery and Visit Jackson. For more information about the 2022 Mississippi Pickle Fest, contact Justin Nipper at justin@mdac.ms.gov or 601-432-4500. The Mississippi Agriculture and Forestry Museum, located at 1150 Lakeland Drive in Jackson, is open Monday through Saturday from 9:00 a.m. to 5:00 p.m. For more information about the Museum, call 601- 432-4500 or 1-800-844-8687, visit www.msagmuseum.org or visit the Mississippi Agriculture and Forestry Museum on Facebook. The Ag Museum is a division of the Mississippi Department of Agriculture and Commerce.