The Mississippi Emergency Management Agency is encouraging Mississippians to participate in the ‘Great ShakeOut’ earthquake drill on Thursday, October 19, 2023, at 10:19 a.m. During the self-led drill, participants will practice the three essential actions to take during an earthquake, which are to: DROP to the ground. Take COVER under a sturdy table or desk if possible, protecting your head and neck. HOLD ON until the shaking stops. Individuals and organizations can register for the ‘Great ShakeOut’ by visiting www.shakeout.org/. Once registered, participants will receive more information on how to plan their drill and additional earthquake preparedness tips. According to the Great ShakeOut website, over 14 million people have registered to participate in the United States, which includes over 362,000 Mississippians. Although only a small number of earthquakes have been centered in Mississippi, the state has been affected by numerous shocks from neighboring states, particularly along the ‘New Madrid Seismic Zone.’ This is why earthquake preparedness is crucial for Mississippians. For more earthquake preparedness information, visit our website.

By Kara Kimbrough Surveys listing each state's "most searched" recipe or food are often way off base when it comes to listing Mississippians' picks. Case in point: listing "turnips" as the most popular Thanksgiving dish in the Magnolia State was just wrong on many levels. But reading last week that the Smoky Mountains was Mississippians' "most googled" vacation spot made perfect sense. After reading the survey, I reminisced a bit about past trips to the Smokies highlighted by the fried apple pies at Pigeon Forge's Apple Barn. As a result, I made a batch of apple cider doughnuts...but that's another story. A little known fact about the Great Smoky Mountains National Park: it's the nation's most visited national park. Established in 1934, the park is comprised of over half a million acres of breathtaking mountain vistas topped with wispy clouds that resemble smoke (hence the name), hundreds of scenic streams and waterfalls, some of the nation's best hiking trails, modern campgrounds, picnic areas and much more. There are actually too many natural wonders to name and I'm missing some good ones...but I'll go out on a limb and say a can't-miss site is Cade's Cove. This peaceful 6,800-acre valley is surrounded by mountains and filled with wildlife (expect to see wild turkeys, deer and on occasion, a black bear or two) and well-preserved 18th and 19th century structures in the form of log cabins, churches and a working gristmill. Another awe-inspiring feature that should be on the itinerary of any trip to the Smokies is Clingman's Dome. At 6,643 feet, it's the highest point in the park and in Tennessee, as well as the third highest mountain east of the Mississippi. As a teenager on a church trip, I accepted the challenge to climb the very steep path that led straight up to the observation deck. At the time, it seemed like a 10-mile hike, but now I find out it was actually only half a mile. Once there, the trek is worth it; on a clear day, the deck offers views of up to 100 miles away, including of seven adjacent states. Another favorite activity is strolling at night along the quaint, yet modern downtown Gatlinburg streets lined with unique shops, attractions and restaurants. Adjacent cities of Pigeon Forge and Sevierville are also filled with plenty of things to see and do, all while taking in the unbelievable Smoky Mountains surrounding the area. I'd be remiss if I omitted the Apple Barn and Cider Mill in Pigeon Forge from the "must do" list of a Smokies vacation. Visiting the property containing an apple orchard, Applewood Farmhouse Restaurant, cider bar and best of all, unique general store offering homemade pies and numerous apple treats in a 1910 barn is one of my favorite memories of a trip to the Smokies. There's no shortage of apple treats to be enjoyed at the restaurant or general store, but my perennial favorite was - and remains - fried apple pies. With a side of fresh cider, there's really no better sweet treat. Bringing home a full-size homemade apple pie and a box of smaller fried pies was a requirement of any trip to the Smokies. I'm guessing the Apple Barn's fried pies fueled my obsession with apple strudel. A few years ago, I began making strudels every fall. A few years ago, I was fortunate enough to watch the ladies at St. Joseph Catholic Church in Gluckstadt prepare stacks of them in preparation for the church's annual Germanfest. As a result, I perfected my rolling technique. I also added apple cider doughnuts to my fall baking lineup, but strudel will always be my favorite fall treat. If a trip to the Smokies is on your bucket list and you need more information about where to stay and what to do, drop me an email and I'll share my travel tips with you. In the meantime, I'm passing on my favorite strudel, doughnuts and fried pie recipes. Besides cooler weather, what more could you ask for as we celebrate the fact that, "It's finally fall, y'all!: Germanfest Apple Strudel Crust: 1/4 pound margarine, softened 1/4 pound butter, softened 8 ounces sour cream 2-1/2 cups all-purpose flour Dash of salt Filling: 1 cup applesauce 3 apples, peeled, cored and sliced 1/2 cup dark brown sugar 1/2 cup white sugar 1 teaspoon apple pie spice 4 tablespoons flour 1/2 teaspoon salt 1/2 cup chopped pecans Mix together the filling ingredients in a saucepan, stirring constantly. Cook until thick, about five minutes. Let cool. For crust, mix the margarine and butter in a bowl and add sour cream. Mix the flour and salt. Add to sour cream mixture and mix well. Refrigerate overnight. Divide into four parts and roll each part out on a floured pastry cloth to 12x15 inch rectangle. Baked Apple Cider Doughnuts 1-1/2 cups apple cider 2 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon apple pie spice 2 Tablespoons unsalted butter, melted 1 large egg, at room temperature 1/2 cup packed light or dark brown sugar 1/2 cup white sugar 1/2 cup milk, at room temperature 1 teaspoon pure vanilla extract COATING: 1 cup white sugar 3/4 teaspoon ground cinnamon 3/4 teaspoon apple pie spice 6 tablespoons unsalted butter, melted Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes. Preheat oven to 350 degrees. Spray two doughnut pans with non-stick spray. Set aside. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice and salt together in a large bowl. Set aside. Whisk the melted butter, egg, brown sugar, white sugar, milk and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider and whisk everything together until smooth and combined. Batter will be slightly thick. Spoon the batter into the doughnut pans, filling about 3/4 of the way up. Bake for 10-11 minutes or until the edges and tops are lightly browned. If doughnuts bounce back when touched lightly, they’re done. Cool for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining batter. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Fried Apple Tarts 4 large tart apples, peeled, cored and slice 3 tablespoons water ¾ cup sugar ½ teaspoon cinnamon 3 cups flour 1-1/2 teaspoons salt 1 cup shortening 6-8 tablespoons ice water Cooking oil In a 2-quart pan, cook apples with water over medium heat until apples reach consistency of applesauce. Add sugar and cinnamon and continue cooking 5 minutes longer, stirring often. Remove from heat and cool. While apples are cooking, prepare pastry. Sift together flour and salt. With knives or pastry blender, cut ½ cup shortening into flour until shortening is pea-sized. Cut in remaining ½ cup shortening until about the size of navy beans. Gradually add ice water until mixture forms a ball. Wrap in waxed paper and refrigerate 20 minutes. On lightly floured board, roll out thin layer of pastry. Cut 6-inch circles, brush edges with ice water and place 2 tablespoons cooled apple filling on ½ of each pastry. Fold pastry in half and crimp edges with fork. Prick fork tines into top sides of pie. Cover bottom of frying pan with ¼-inch of oil and heat oil. Carefully place pies in frying pan, two at a time, and brown evenly on one side before turning to brown. Remove from pan and dust with powdered sugar. Yield: 1 dozen. Adapted from The Apple Barn Cookbook, Wimmer Brothers, 1983. Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkprco@yahoo.com.

When Mississippians set their clocks back an hour on Nov. 5, they’re also being reminded that school bus stops will be darker than usual—a seasonal transition that can pose hazards for children who are walking to and from their school buses. That’s why Mississippi Association of School Superintendents joins forces every October with schools, parents, law enforcement agencies and others to promote safe driving practices during National School Bus Safety Week, which will be observed Oct. 16-20. “Many children who ride school buses live in rural areas that lack streetlights, and less light means lower visibility,” said Phil Burchfield, MASS executive director. “We’re reminding motorists to be extra vigilant, obey all traffic and school bus safety laws, and ensure that kids return home safely to their families every day.” In recent years, MASS introduced the award-winning “30 Seconds Can Save a Lifetime” multimedia campaign to raise awareness about school bus safety by emphasizing the average time it takes for students to get on or off school buses at bus stops. Those are the moments when children are at greatest risk from the actions of other drivers on the road. Drivers in Mississippi are required to stop at least 10 feet from a school bus when it’s loading or unloading children. They must not proceed until all children have crossed the street, flashing red lights are no longer activated, and the stop sign on the side of the bus is retracted. In Mississippi, there are serious consequences for disobeying the law. In 2011, the State Legislature passed Nathan’s Law, named for a 5-year-old Jones County boy who was killed by a driver passing a stopped school bus. In addition to higher fines, motorists will be charged with a felony if their illegal action results in injury or death. The law also allows school districts to mount cameras on stop arms to help identify offenders. Mississippians Reminded to Practice Caution, Watch for Kids at Bus Stops Page Two Drivers can make school bus transportation safer for everyone by following these practices: When backing out of a driveway or leaving a garage, watch out for children walking or bicycling to school. When driving in neighborhoods with school zones, watch out for young people who may be thinking about getting to school but may not be thinking of getting there safely. Slow down. Watch for children walking in the street, especially if there are no sidewalks in the neighborhood. Watch for children playing and congregating near bus stops. Be alert. Children arriving late for the bus may dart into the street without looking for traffic. Yellow flashing lights indicate the bus is preparing to stop to load or unload children. Motorists should slow down and prepare to stop their vehicles. Red flashing lights and extended stop arms indicate the bus has stopped and children are getting on or off. Motorists must stop and wait until the red lights stop flashing, the extended stop-arm is withdrawn, and the bus begins moving before they can proceed. “Kids and their parents are counting on motorists to slow down and be watchful, because one second of inattention or distraction can cost a life,” Burchfield said. “In every case, such tragedies are 100% preventable. Put your cell phones away, keep your eyes on the road and obey traffic laws. It’s that simple.” The National Highway Traffic Safety Administration publishes school bus safety tips for parents, students and motorists at https://www.nhtsa.gov. The Mississippi Association of School Superintendents and the Alliance of Educational Leaders of Mississippi is a non-profit association whose membership is made up of 139 public school superintendents and more than 2,000 public school administrators. Its mission is to provide resources, advocacy, leadership, policy information, training, support, renewal, and public relations services that improve the quality of public education. Learn more at www.superintendents.ms.

The Mississippi Emergency Management Agency is encouraging Mississippians to participate in the ‘Great ShakeOut’ earthquake drill on Thursday, October 19, 2023, at 10:19 a.m. During the self-led drill, participants will practice the three essential actions to take during an earthquake, which are to: DROP to the ground. Take COVER under a sturdy table or desk if possible, protecting your head and neck. HOLD ON until the shaking stops. Individuals and organizations can register for the ‘Great ShakeOut’ by visiting www.shakeout.org/. Once registered, participants will receive more information on how to plan their drill and additional earthquake preparedness tips. According to the Great ShakeOut website, over 14 million people have registered to participate in the United States, which includes over 362,000 Mississippians. Although only a small number of earthquakes have been centered in Mississippi, the state has been affected by numerous shocks from neighboring states, particularly along the ‘New Madrid Seismic Zone.’ This is why earthquake preparedness is crucial for Mississippians. For more earthquake preparedness information, visit our website.

By Bob Garver The creative, commercial, and overall cultural impact of 1973’s “The Exorcist” cannot be overstated. Every Halloween, you’re bound to see and hear references to the film, from facsimiles of Linda Blair’s otherworldly-affected face to recreations of the iconic head-spinning scene to quotes of demonic threats that can’t be repeated here. The film spawned both sequels and prequels, none of which I’ve seen, but critical consensus indicates paled in comparison to the original. Now, a nice round 50 years after the original, comes “The Exorcist: Believer.” It pales in comparison to the original so badly that it’s worse than “pale,” it’s the putrid yellow color of the possessed girls’ flesh. Come to think of it, the phrase “beyond the pale” works very nicely here. 13-year-old Angela (Lidya Jewett) lives a disorganized life with her widowed, atheist father Victor (Leslie Odom Jr.). Her best friend Katherine (Olivia O’Neill) seems to have the more organized household with two Christian parents (Jennifer Nettles and Norbert Leo Butz). But both girls are at a rebellious age, so they sneak off after school one day to perform a ritual to contact Angela’s late mother. We’re not privy to what happens to them next, but their parents notice when they don’t come home that night. After a three-day, community-wide search, the girls are found in a barn 30 miles away from their school. The good news is that they’re healthy aside from some scarring, the bad news is that burning questions remain about what happened to them in those three days – and they don’t remember. The parents try to return the girls to their normal lives, but of course it’s not that easy. The girls hear nonexistent noises, they bleed terrible CGI blood, they attack people in cheap jump scares. Eventually they both have to be restrained at a hospital. Katherine’s parents believe demonic forces may be at work, but Victor just thinks they’re panicking. His nurse neighbor Ann (Ann Dowd) gives him a book on possession – written by Chris MacNeil (Ellen Burstyn), the mother of Regan MacNeil (Linda Blair), the possessed girl from the first movie. He goes to visit Chris, who agrees to help. She confronts the possessed Angela for about a minute before being taken out of the action, if not out of the movie. To save the girls, the parents will have to do a proper exorcism. They’ll have to tie the girls to chairs and bring in at least four different religious officials. The local Catholic diocese insists on non-involvement, and there’s an eye-rolling subplot about a priest (E.J. Bonilla) and his willingness to help. Victor will have to get over his disillusionment with faith. It’s all typical exorcist-movie stuff, relying on a formula instead of recognizing a responsibility to write (or rewrite) the formula. Oh, and one character is definitely going to be a candidate for those “Biggest Idiots in Horror Movies” lists that are all over YouTube. They will be right at home alongside the mayor from “Jaws” and Paul Reiser in “Aliens.” The best thing I can say about “The Exorcist: Believer” is that some of the cast members are trying hard. I can’t find fault with the kids, Odom leans into his heavier scenes, Burstyn nails her cameo, and Ann Dowd, as always, steals the show. At first I thought her character was going to be the typical grouchy neighbor that gets killed early to illustrate that the evil entity is indeed dangerous (I have to be honest, even “M3GAN,” my favorite horror movie of 2023 so far, wasn’t above this lazy trope), but I was glad to see her stick around. But the film’s pacing, predictability, and special effects are a mess, and ultimately make this official “Exorcist” entry no better than any number of knockoffs of the classic. Grade: C- “The Exorcist: Believer” is rated R for some violent content, disturbing images, language and sexual references. Its running time is 111 minutes. Contact Bob Garver at rrg251@nyu.edu.

No credit taken for this column’s title today. Before it hit File Thirteen, I read it on the front of a magazine that was promoting one of the articles inside and it stuck with me. Courage in a crumbling culture. Wonder what the original author actually said in his article? I don’t know for sure, but I’m going to assume it was along these lines: Folks, we are in trouble in our country. Everything we took for granted for years has changed, or is in the process of changing. Or being obliterated completely. Things like truth. We always assumed that truth meant actual unchangeable facts. Now? Not so, my gullible friend. Truth now is whatever the person wants it to be. And if the real meaning of truth is up for grabs, then there is absolutely nothing concrete we can stand upon. We have no bedrock foundation that can keep our culture firmly upright and stable, without wobbling, crumbling and finally collapsing. Obeying and depending on our God and Creator has also fallen by the wayside in the United States. Today people are worshipping and following something else – Self. Maturity and self-control that causes a man or woman to become a responsible citizen in our country has given way to “This is exactly how I feel and what I want to do, so I’m gonna do it. And besides, nobody ain’t the boss of anybody – so you or no &!@$* policeman is gonna stop me!” That belief has replaced doing what is right and good. Another concept lost is that of everyone doing steady ongoing work in today’s culture. Doing a day or a night’s worth of honest, responsible employment, week after week. Simply because bills have to be paid, kids need to be fed, and companies need trustworthy hard workers in order to keep our country thriving and strong. For a large portion of adults today, that thought is now only part of our dead and buried past. For them, work is basically for one purpose only. For self. To feed a habit, or to have enough money to party or travel. Far too many are viewing work as the short-term means toward doing what they want…right now. There is little thought given to committing - settling in and settling down with goals. That just ain’t fun enough. Courage today in this crumbling culture. You had better develop it, and in a big hurry. And it needs to be based on an unmovable foundation - called the Lord God and Creator. Because everything else is disintegrating quickly. The very foundations of our country and our world are wobbling and seem very close to following the prophecies found in Scripture. That everything will soon pass away. But not the Creator of it all. He alone will stand strong and undefeated when it’s all said and done.

By Kara Kimbrough It's the small things for me that trigger new ideas. Seeing “steak bites” on the appetizers’ menu of a restaurant I visited last week caused me to order the entrée-sized version for lunch. As expected, it cost more due to being accompanied by a salad and side dish. I wasn’t overly hungry and later realized I would have been happy with the appetizer version. And a few dollars richer. As a result, I compiled a list of favorite appetizers that, in slightly larger servings and in combination with 2-3 favorites, could suffice as a real meal. My thoughts were bolstered by a video posted on a food site of a home cook creating what she called “Appetizers for Dinner.” And the main dish? A casserole dish filled with tasty-looking, savory rollups. She didn’t call them “pinwheels,” (a silly name anyway), which elevated the dish from party food to dinner table fare. The power of suggestion is strong. Simply giving appetizers dinner-sounding names may be all that’s needed to convince your family that having “Your favorite fun foods for dinner!” is the best idea you’ve ever had. Since we’re in the midst of appetizer season courtesy of football tailgate gatherings – and the holidays with endless reason to serve bite-sized foods is just around the corner - I encourage you to try at least one of these “appetizers for dinner” recipes. Just serve portions that are a “little” bigger than normal, label them something fun and you’ll always have a backup plan for dinner when the thought of cooking another regular meal threatens to send you over the edge. Bon Appetit! Main Dish Rollups Bake (double ingredients if using booth sheets of puff pastry) 1 sheet of puff pastry (can use crescent roll dough; make sure to seal perforations; I prefer pastry) Chopped thinly-sliced roast beef, ham or turkey 8-ounce cream cheese, softened to room temperature ½ cup shredded mozzarella cheese 2 tablespoons ranch dressing mix 1 egg, separated Let puff pastry thaw overnight in the refrigerator. Then unroll one sheet at a time on a flat work surface. Use a rolling pin to roll into a long rectangle. Preheat oven to 375 degrees. Separate egg and reserve yolk for future use. Whip egg white with a whisk until foamy; set aside. Spread cream cheese lightly over pastry, they sprinkle ranch dressing mix over entire surface. Top with chopped meat and cheese. Roll the puff pastry dough into a log and trim edges so that they’re uniform. Wrap roll with plastic wrap, and refrigerate for at least 20 minutes. Repeat the same process with the second sheet of puff pastry if making a large amount. Remove the log(s) and cut it into slices 1-1/2 inch slices. Place slices in a greased glass casserole dish similar to cinnamon roll placement. Brush tops with egg white. Bake at 375 degrees for about 18 minutes. Big Bread Bowl of Beef Dip 8-ounce cream cheese, softened to room temperature 8-ounce sour cream 4-ounce can chopped green chilies 1-1/2 cups grated Cheddar cheese ½ pound of ground chuck, cooked and drained (can use jar or package of dried beef if you prefer) 1 loaf sourdough or Hawaiian bread (round version) Combine all ingredients except for bread. Hollow out inside of bread; reserve pieces for dipping. Spoon filling into hollow. Bake at 350 degrees for 45 minutes on baking sheet. Cover with foil if bread gets too brown. Serve with reserved bread pieces, pita chips or crackers. Pulled Pork Nachos for Dinner 2 cups (or more) of pulled pork, cooked according to package directions (I use 15-ounce Jack Daniels Old No. 7 brand found in the fresh meat department of most supermarkets) 8 ounces tortilla chips (thick and sturdy variety) 8 ounces shredded Monterey Jack cheese or a mix of Jack and cheddar Salsa, to taste Guacamole, to taste Sour cream, to taste Chopped vegetables: tomatoes, lettuce and sliced japelenos Spread chips onto a large sheet pan in a single layer with chips overlapping, but not stacked. Line sheet with parchment paper with extra paper over the sides if you plan to transfer to another dish. Bake 3-5 minutes (depending on chip thickness) until lightly crisp. Top hot chips evenly in 3 layers: ½ of cheese, followed by pulled pork pieces, finishing with remaining cheese. Bake 5 to 7 minutes until cheese has melted. Top with favorite chopped vegetables and toppings. Loaded Smashed Potato Skins Bake (I love loaded potato skins, but this is so much easier than having to scoop out potato filling - just leave it in!) 1 – ½ pounds baby potatoes (red or yellow), washed and scrubbed really well until clean 4-5 tablespoons olive oil 1 cup Mexican blend cheese 4 slices of bacon (more to taste) Chopped chives Sour cream ½ teaspoon each: salt and ground black pepper 1/2 teaspoon smoked paprika ½ teaspoon chopped chives Preheat oven to 400 degrees. Cook bacon and crumble, set aside for later. Cook potatoes in boiling, salted water until fork tender. Drain the potatoes, blot dry and add to a bowl. To the bowl, add olive oil and seasonings. Toss and make sure each potato is evenly coated. Add potatoes to a greased glass casserole dish or parchment-paper lined baking sheet. Using a glass, lightly smash skins, but don't break them completely. Roast potatoes for approximately 15-20 minutes, flip and roast the other side for an additional 15-20 minutes, or until crisp. Watch carefully to make sure they don't get too crispy. When they are done to your desired crispiness, remove from oven, flip again so that most of the potato "filling" is showing and cover with cheese. Return to the oven for an additional 1-2 minutes or until cheese melts. Top with sour cream, crumbled bacon and chives and any other favorite toppings. Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkprco@yahoo.com.

The Mississippi Agriculture and Forestry Museum, a division of the Mississippi Department of Agriculture and Commerce, invites the public to the annual Pumpkin Adventure on October 11-14, 18-21 and 25-28. The event will be held from 9:00 a.m. to 12:00 p.m. on Wednesdays, Thursdays and Fridays with extended hours for family days on Saturdays from 9:00 a.m. to 3:00 p.m. The Museum's Pumpkin Adventure will include a hayride around the museum grounds and Small Town, Miss., a complimentary snack of cookies and milk, a self-guided tour of the Heritage Center Gallery, two corn pits to play in, a straw maze and a small pumpkin of choice to take home. The General Store will also be open for visitors to shop for souvenirs or to enjoy an old-fashioned Coca-Cola in a glass bottle. Admission price for the annual Pumpkin Adventure is $10.00 per person. Children age 1 and under are admitted free of charge. Concessions are available for purchase on Saturdays during this event. 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, call 601-432-4500 or 1-800-844-8687, visit www.msagmuseum.org [1] or visit the Mississippi Agriculture and Forestry Museum's page on Facebook.

By Benjy Hamm Director, Institute for Rural Journalism, University of Kentucky Nearly 220 million American adults turn to their local newspapers regularly for news and information they need to stay informed, feel more connected to their neighbors and improve their lives and communities. That readership number is based on a recent national study by independent research firm Coda Ventures for the America’s Newspapers organization. Most likely, the number of readers is higher. Many people who say they receive news on their phone or from social media instead of newspapers fail to understand that the sources for those stories are often journalists at U.S. newspapers. We sometimes take the work of journalists for granted, but those who work at newspapers are filling an important role in the health of our communities and country. Everyone, even nonreaders, benefits from the work of journalists. News coverage has led to improvements in food safety, decreases in traffic and plane fatalities, better care for veterans and nursing home patients, support for victims of natural disasters, and exposure of all sorts of wrongdoing. I have long loved this quotation by Frank Batten Sr., a media visionary and former chairman of Landmark Communications, who said about journalists and newspapers: “Our calling was never more important. We have the capacity to inform, to enlighten, to awaken and to inspire. We have the opportunity to enrich the lives of thousands of people every day.” Across the United States, journalists and other newspaper employees are serving their communities and democracy every day by informing, enlightening, awakening and inspiring millions of readers. The news they provide is accessed in many forms. Many people still use the word newspaper as the all-encompassing term for those various forms, but now news is delivered news through websites, social media, electronic editions, email alerts and newsletters, in addition to the traditional printed paper. Those delivery methods have changed significantly in recent years. But one thing remains constant: Americans depend on the trusted news coverage provided by newspapers. The study by Coda Ventures, based on surveys of 5,000 people, revealed that respondents ranked local newspapers and their websites as the most accurate sources of original news reporting. The results also listed the top five reasons Americans seek out local news – to stay informed, feel connected in the community, decide where they stand on local issues, find places and things to do, and talk to other people about community news. Survey respondents consistently said they prefer newspapers in print and digital formats over TV, radio and social media as their main source for news and information important to them. They like the fact that newspapers use different ways to deliver their news stories to various audiences. The survey showed that people who are 39 and younger listed social media as the No. 1 way they prefer to access news, though they also like news websites and email alerts. People in the 40 to 74 age group ranked news websites as their top choice, followed by email alerts and the printed newspaper. Those 75 and older prefer the print edition but also like news websites and email alerts. Based on the frequent reports of struggles within the news business, many people might be surprised to learn that newspapers and their digital offerings reach so many readers. Those struggles, primarily financial, are real and affect many media companies, not just newspapers. But the new ways of delivering news allow newspapers to reach even larger audiences. Frank Batten might not have anticipated the widespread use of the internet and social media when he first made his comments in the 1980s, but his words remain true today. Newspapers and their dedicated employees continue to inform, enlighten, awaken and inspire – enriching their communities and the lives of millions of people who benefit from their work every day.

By Bob Garver Standard disclaimer for any and all “PAW Patrol” media: I am not the target audience for “PAW Patrol.” The target audience for “PAW Patrol” is young children and only young children. This is not a “fun for all ages” property that adults can enjoy as much as kids. At best, adults watching with kids can enjoy how much their kids enjoy it. But adults will not enjoy it for themselves. I saw the movie by myself, and did not enjoy it myself. But there were plenty of kids in the theater and I enjoyed how much they enjoyed it. The PAW Patrol are an animated team of talking dogs that live to protect Adventure City. Under the supervision of human leader Ryder (Finn Lee-Epp), the Patrol consists of police officer Chase (Christian Covery), firefighter Marshall (Christian Corrao), water rescuer Zuma (Nylan Parthipan), handydog Rocky (Callum Shoniker), builder/demolisher Rubble (Luxton Handspiker), pilot Skye (Mckenna Grace), and flexible Liberty (Marsai Martin). The film introduces new characters in the form of a set of Junior Patrollers: Tot (Brice Gonzalez), Nano (Alan Kim), and Mini (North West, whose brother Saint has a small part as a “Meteor Man,” and whose mother Kim Kardashian cameos as a lazy poodle). Evil (don’t call her “mad”) scientist Victoria Vance (Taraji P. Henson) carries out a plan to harness the power of a passing meteor. Unfortunately the plan backfires and the PAW Patrol have to save all of Adventure City from the meteor that Vance brings to Earth. The PAW Patrol takes possession of the meteor, while Vance goes to prison, where her cellmate is none other than disgraced former mayor Humdinger (Ron Pardo). The two team up to break out, harness the power of more meteors, and defeat the PAW Patrol. It turns out that the meteor contains crystals that dole out superpowers. Chase gains super-speed, Marshall can shoot fireballs, Zuma can turn into water, Rocky gains magnetism, Rubble can turn into a wrecking ball, and Skye can fly… without her jet. The team decides that with these great powers comes a need for new costumes, new vehicles, and a new name – The Mighty Pups. Parents will groan during this portion of the movie, because they know that the Mighty Pups will become a line of toys that their kids will want them to buy. The movie itself even jokes about this ploy, not that joking about it makes it okay. You may have noticed that I didn’t mention the superpower gained by Liberty. As the flexible member of the team, she doesn’t really have a theme and thus her power is not readily apparent. She’s forced to stay back and train the Junior Patrollers while the others are out having adventures. That’s one of two subplots given to individual members of the team, the other being Skye’s struggle with insecurity over her size. She will, of course, eventually learn to take the team’s motto of “No job is too big, no pup is too small” to heart, but not before she makes a mess of things with Vance and Humdinger. Her journey could be boring and mopey, and to a degree it is, but talented actress Grace gives her performance enough gravity that I didn’t mind the emotional moments. Occasional mushy stuff aside, “PAW Patrol: The Mighty Movie” is mostly fun and exciting, at least by PAW Patrol standards. Parents and even older kids will be wishing the movie could pick up the pace a little, but again, it’s aiming for a very young audience that might feel left behind by a quicker pace. For the kids at my screening, the movie was just right for them, and at the end they were cheering and applauding. And that’s what really matters. Grade: B- “PAW Patrol: The Mighty Movie” is rated PG for mild action/peril. Its running time is 92 minutes. Contact Bob Garver at rrg251@nyu.edu.

She finally looked up from her computer and stretched her neck after several hours of working nonstop. As she glanced around the room, she noticed the blinds were still open on the window of her home office, giving her a clear view of the falling evening twilight. Realizing her workday should definitely be finished, she saved her work and closed down her computer. At that point, her stomach growled and she mentally agreed, “Yep, I know, it’s past time to get something to eat.” Looking for a quick and easy something that she could call a meal, she was soon sitting at her kitchen bar with a green salad and a sandwich in front of her, holding a book in one hand while she ate. A nightly routine in her little world. Most evenings this loner lifestyle fit her to a T. But some nights it would hit her, “It’s Friday evening, I’m sitting here reading a book and eating all alone – again.” Sadness and isolation would suddenly cloak her and she would feel an enormous welling up of loneliness inside. A loneliness that made her thoughts dwell on all the people outside of her front door who were with others, talking and laughing while they headed to a movie or a restaurant. Just enjoying life together. The blackness of her mood began to mirror the darkness outside. She felt alone, forgotten, ostracized and totally insignificant. Finally, desperation caused her to consider picking up her phone– just to hear a voice to break up this downward spiral that was sending her into an emotional quagmire. But then, “Who can I call? I really am not close to anyone. Sure, I have my sisters, but there is no doubt they’re all busy with their own families. And people from work? I don’t know any of them on a personal basis.” She then thought of people she saw at her church, but that caused pain immediately. After all, everyone one she knew there were basically only ‘pew buddies,’ giving and getting a brief greeting as they settled in to their seats before the service began. No personal interaction ever happened before or after, she usually just smiled her way back to her car. Sound familiar? Many people today are living emotionally all alone, even while surrounded by people. And that works for them, most of the time. But once in a while, the loneliness catches up with them, and they realize they need others. But the learned ability to socially connect with others has been lost somewhere along the way. If this is you, deliberately stop the flow of your life. You and you alone can change this loneliness. Risk doing something a little different. Open up, and ask questions, don’t just smile and walk away. Invite someone to get coffee or a meal with you. Eventually, you will probably stumble across someone who is lonely and needing someone also. Because you are definitely not alone in your aloneness, it is a plague everywhere.

By Kara Kimbrough It's fall, a sign that we can begin dreaming of cozy evenings gathered around the table filled with hot dishes of our favorite comfort foods. Or maybe we're curled up before a crackling fire cradling a hot, steamy bowl of comforting soup. While these scenaireos are just pipe dreams at the moment, eventually the weather will cool down. I think...Who cares if it doesn't happen until January? We'll still get to enjoy our favorite comfort foods without having to turn on the A/C. This past week, I compiled several my favorite fall comfort food recipes in my "Fall 2023" binder. When the time is right, I'll have them at my fingertips. Will I use them in the next few weeks? Probably not..although I confess to making a few Crockpots and stockpots of homemade soup in the past few weeks. It's one of the few fall/winter comfort foods I make all year long. If you're lucky enough to be enjoying more seasonal weather, you may feel like jumping in a making a few of my favorite fall dishes. If not, keep them nearby (and I have many more if you want to drop me an email). Before we know it, it'll be New Year's and you'll actually say..."Geez, I'm freezing! Hand me a bowl of soup!" Basic Tomato Sauce for Spaghetti and Meatballs 3 tablespoons olive oil 6 garlic loves, sliced thin 2 - 28-ounce cans diced tomatoes, with juice Salt and pepper 4 fresh basil leaves Heat olive oil in large skillet over low heat. Add garlic and cook for 5 minutes. Add two basil leave and stir. Add tomatoes and juice and remaining basil leaves. Turn heat to high. Bring sauce to a boil, reduce heat to low, cover and simmer for 45 minutes. Stir occasionally while sauce is simmering. Homemade Meatballs 1 cup Italian-seasoned bread crumbs ¼ cup grated Romano cheese 2 tablespoons chopped fresh parsley ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon garlic powder ½ teaspoon onion powder 1/2 cup water 2 eggs, beaten 1-1/2 pounds ground chuck Preheat oven to 350 degrees. Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together in a large bowl; stir in water and eggs. Add ground beef and mix until well combined. Form mixture into balls and place on a nonstick baking sheet. Bake in the preheated oven until meatballs and cooked through and evenly browned, about 30 minutes. Remove from oven, drain grease and add to tomato sauce in skillet. Stir and cover meatballs with sauce. Let simmer for 10 minutes in sauce until meatballs absorb plenty of the sauce. Serve over hot pasta. 20-Minute Chili 1 pound ground chuck 1 onion, chopped 1 (15 ounce) can tomato sauce 1 (15 ounce) can kidney beans 1 (14.5 ounce) can stewed tomatoes 1 ½ cups water 1 pinch chili powder 1 pinch garlic powder Salt and pepper to taste Place ground chuck and onion in a large skillet over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes. Stir in tomato sauce, beans, stewed tomatoes with juice, and water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes. Serve with cooked rice, sour cream, grated cheese or other favorite toppings. Overnight Baked Apple Oatmeal 3 cups old-fashioned rolled oats 1 ½ teaspoons baking powder 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¾ teaspoon salt ½ cup lightly packed brown sugar, more to taste 2 ½ cups milk (I use unsweetened almond milk) 2 large eggs 1 teaspoon vanilla extract 4 tablespoons butter, melted large tart sweet apples, peeled, cored and diced Lightly grease a 9x13-inch baking pan or 9x9-inch (for thicker oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees (unless you are making ahead of time and refrigerating overnight). In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar. In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla. Pour this mixture over the dry ingredients and add the melted butter. Stir or whisk to combine. Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. Cover and refrigerate overnight or bake right away (uncover before baking the next morning). Bake for 35-45 minutes until top is golden and the mixture has set up. Serve warm or at room temperature. Kara Kimbrough is a food and travel writer and travel agent from Mississippi. Email her at kkprco@yahoo.com.