Franklin Living March-April 2024

CLOSE OF A CULINARY CAREER

Child nutrition director caps 17 years at RCS

HELPING FAMILIES

District attorney program targets delinquency and truancy

Design of life

Sam Warf reflects on meeting Elvis, cooking for the Clintons, and traveling the world with devotion to design

FROM THE MANAGING EDITOR

To give credit where credit is due, I really want to take a moment to brag on everyone who has a hand in bringing Franklin Living content together every other month.

Emily Mays has been writing our Money Matters feature since mid2018 – nearly six years now – and her consistent focus on good financial advice has been an excellent part of our magazine ever since we came on board. Philip Goad took on Faith Focus when he began preaching at North Highlands church of Christ in 2020, and he has been a faithful contributor to each edition with Biblical insight to provide a dose of spiritual education.

Katernia Cole-Coffey and the Franklin County Extension connected with us in 2019 to start providing advice on everything from home décor to gardening to nutrition to family interactions. The Alabama Cooperative Extension System has a mission to “deliver research-based educational programs that enable people to improve their quality of life and economic well-being,” and we’re glad Franklin Living can be a platform for that for the local Extension office.

Amy McCollum began sharing her recipes for Taste of Franklin starting in 2021. Every good lifestyles magazine needs a recipe section, and Amy has been so good to share her delicious ideas with

us, from her own recipes to those from family and friends and more.

Our newest contributor is Lori Skinner, who began writing Reading Recommendations in 2022. She’s an expert, as the library director at Northwest Shoals Community College, and we think her slate of must-not-miss titles has been a great addition to Franklin Living.

Franklin Living also, of course, could never happen without the tireless work of our staff members, María Camp, Fred Ellison and Sommer Morris.

It takes everyone to make Franklin Living happen, and with this issue as with each one, I could not be prouder. I hope you love it as much as I do.

Alison James

What’s Happening

Check out all the upcoming community events!

Check out all the upcoming community events!

Submit community events for future issues of Franklin Living to alison.james@franklincountytimes.com. Requests must be received by the first of the month for consideration for the next edition. All events are subject to change or cancellation.

Submit community events for future issues of Franklin Living to alison.james@franklincountytimes.com. Requests must be received by the first of the month for consideration for the next edition.

Franklin County Cattlemen Banquet

March 9

Spring Sports Registration

Jan. 1 through Feb. 1

Jan. 29 through March 7

The Franklin County Cattlemen’s Association annual banquet will be held March 9. Association members will come together for a meal, updates on the cattle industry, reports from officers and awards presentation. For more information on becoming a member or attending the banquet, visit the group’s Facebook page.

The Russellville Parks and Recreation Department will begin spring sports registration with soccer signups Jan. 1 through Feb. 1. Youth soccer is for boys and girls ages 3-12, and cost is $35. Teams will play their games at the soccer fields by the Chucky Mullins Center. Youth softball signup for girls ages 6-12 will begin Jan. 29 and continue through March 7, with a cost of $35. For more information call 256-332-8870, ext. 14.

Rockin’ at the Roxy

March 16

Dixie Mafia will take the stage for Rockin’ at the Roxy March 16 at 7 p.m. Tickets are $15 or free for children 5 and younger. Tickets can be purchased online; see the post on the Roxy’s Facebook page for the link.

Rockin’ at the Roxy

Jan. 11 and Feb. 8

The second Saturday night of each month at 7 p.m. is the monthly Kerry Gilbert Band concert at the Historic Roxy Theatre in Russellville. The KGB will be joined by a special guest for

“Eggschange”

March 16

Franklin County Basketball Tournament

Jan. 14-18

SiSu Homestead will host an Eggschange event March 16. This free event, set for noon to 2 p.m. welcomes all egg enthusiasts to an opportunity to swap any and all types of fertilized poultry hatching eggs. The homestead is located at 526 McNatt Road in Spruce Pine. To reserve a spot and learn more, find Sisu Homestead on Facebook.

Walk to Wellness

March 16

Red Bay, Tharptown, Vina, Belgreen and Phil Campbell basketball teams will face off on the court for the Franklin County Varsity Tournament. Teams will play at Red Bay in this annual competition among county teams.

The GFWC Book Lovers Study Club will be hosting its annual Walk to Wellness March 16. This sixth annual cancer awareness and fundraiser walk will be in honor and memory of Roger and Maudie Bedford, and proceeds will benefit individuals on their journeys to wellness. The event is set for the Russellville High School track. Registration, which is $20 and includes a T-shirt for the first 75 registrants, will begin at 9 a.m. in the Touchdown Club Room at the RHS Field House. The walk will begin at 9:30 a.m.

Easter Egg Hunts

Jan. 20-26, kicking off the two and a half month program. SBA is a free statewide weight-loss campaign designed to encourage Alabamians to get healthy and have fun doing it. Since the first challenge in 2007, Alabamians have lost more than 1 million pounds. For more information, to sign up or to find a local weigh-in site, visit www.scalebackalabama.com.

March 23

Franklin County Easter Egg Hunts are set for March 23 in Russellville, Phil Campbell and Red Bay. Children should bring their own collection baskets. The events are free.

LifeSouth Blood Drives

Jan. 22 and Feb. 1

The LifeSouth bloodmobile will be in Russellville Jan. 22 at IHP and Feb. 1 at Cricket Wireless. The bloodmobile will be at IHP from 9 a.m. to 4 p.m. and at Cricket Wireless from noon to 7 p.m. For

But I didn’t

Recently social media personality Trent Tribe shared a brief video in which he tells the story of a lady who works at a business Trent frequents. When they met, this lady repeatedly fell short as it related to treating customers well. As Trent recounts the story, he talks about what he was tempted to say and do in response to her rudeness and negativity, but each time he was able to walk away saying, “But I didn’t.”

One day, rather than doing nothing, he asked for permission to give this negative worker a hug. In doing so he completely changed their interactions. As they built a friendship, she shared her own story. It turned out to be one filled with hurt, and in the end, he was able to minister to her.

Tribe’s video captured my attention because so many times instead of being able to say, “but I didn’t,” we end up having to lament, “I sure wish I hadn’t.” What if we could interact with people in a more self-controlled and selfless way? The Bible frequently calls us to exercise both self-control and selflessness.

Proverbs 29:11 states, “Fools vent their anger, but the wise quietly hold it back.” James 1:19 mandates the following for Christians, “Understand this, my dear brothers and sisters: You must all be quick to listen, slow to speak, and slow to get angry.” Those two passages serve as just two examples of many found in Scripture.

It is important to remember that opportunity is found in our interactions with people. Selfcontrol and selflessness can result in opportunities for both ministry and sharing the good news about Jesus, and those are the things we have been put on this earth to do.

Is it easy to be selfless enough to interact this way? Absolutely not! But it is the way Jesus lived, and we have been instructed to follow Him. In 1 Peter 2:21-25 it says, “For God called you to do good, even if it means suffering, just as Christ suffered for you. He is your example, and you must follow in his steps. He never sinned, nor ever deceived anyone. He did not retaliate when he was insulted, nor threaten revenge when he suffered. He left his case in the hands of God, who always judges fairly.” Perhaps knowing God will get it right will help us be better at responding more like Jesus would.

Of all the things we’ll likely think of saying or doing in response to those who mistreat us, how committed will we be to making better choices so that the story can always conclude with a celebratory “But I didn’t!” – or possibly even, “I’m so thankful I did!”?

Philip Goad has been serving as the minister at North Highlands Church of Christ in Russellville since March 2020.

Taste of Tammy Wynette

Country star’s cookbook yields delicious dishes

Recipes from THE TAMMY WYNETTE SOUTHERN COOKBOOK

Ispent a lot of my childhood visiting my Grandma Dorothy (Dolan) learning to cook and listening to many interesting stories. She was a great cook and loved country music. She instilled in me a love for both. I can remember her playing records on her 1970 model turntable in the console cabinet.

Two of my grandma’s favorite country singers were George Jones and Tammy Wynette. Her love for Tammy Wynette came from all the things they had in common. Tammy was born just across the Alabama state line on a sharecropper farm in Itawamba County, Mississippi, and my grandma was born on a farm in Mt. Hope, Alabama. They both liked being able to come in and cook because that gave them a break from picking cotton. Both cooked vegetables from their gardens and learned to cook from their mamas, aunts and other family members.

If you haven’t heard, Tammy was recognized at the 2024 Grammy Awards for the Grammy Lifetime Achievement Award in Los Angeles in February. What a great honor for Tammy’s family who were in attendance to receive the award.

In memory of the anniversary of her passing, April 6, 1998, and in honor of her birthday, May 5, 1942, I would like to share some of my favorite recipes from Tammy’s one and only published cookbook, “The Tammy Wynette Southern Cookbook.” Of all the cookbooks in my collection, this one is by far one of my favorites.

If you love old country music and Tammy Wynette, you should be sure to visit the Red Bay Museum. It has tons of items donated by Tammy’s family and friends. Tammy came to Red Bay often to shop, go the movies and visit friends and family. I was fortunate enough to attend the 80th Birthday Celebration in her honor at the museum and meet her daughters, Georgette Jones and Jackie Daly.

TASTE OF FRANKLIN

SPINACH PIE

Tammy received this recipe from a hotel in California where she ate while attending a country music award show.

Ingredients

• 1 can of spinach (or fresh if desired)

• 4 eggs

• 1/2 c. Monterey Jack Cheese

• 1/2 c. cheddar cheese, Shredded

• 1/2 c. heavy whipping cream

• 1/2 c. fresh bacon bits

• 9-inch pie shell

Instructions

1. Combine spinach and eggs and stir in cheeses, the whipping cream and the bacon bits.

2. Mix together and pour mixture into the 9-inch uncooked pie shell.

3. Preheat oven to 350 degrees.

4. Place pie in oven and cook until firm. Use toothpick to check. If toothpick comes out clean, pie is done. Cool and slice.

HAZEL’S HOT DOG MIX

This recipe was shared with Tammy by her cousin, Hazel Hall, who was from Red Bay. Tammy tells in the cookbook that Hazel was like a second mother to her, and she spent much time at her home. She considers her the second best cook next to her mother, Mildred Lee.

Ingredients

• 16 oz. package of shredded kraut

• 1/2 c. ketchup

• 1 tsp. paprika

• 1 medium bell pepper, chopped

• 1/2 cup chili sauce

• Juice of one lemon

• 1 medium chopped onion

• 1/4 c. sugar

Instructions

1. Drain the juice off kraut then mix with other ingredients.

2. Cover and refrigerate for one hour before using.

3. This makes a delicious dressing for hotdogs. Will keep for over a week .

TASTE OF FRANKLIN

BANANA NUT LOAF

Tammy considered this a classic recipe and delicious served with fruit salad. Yields: one loaf.

Ingredients

• 2/3 c. sugar

• 2 eggs

• 1 c. mashed ripe bananas

• 1/4 tsp. baking soda

• 1/3 c. soft shortening

• 3 Tb. buttermilk

• 2 c. sifted self-rising flour

• 1/2 c. chopped nuts

Instructions

1. Grease an 8.5-inch by 2.5-inch loaf pan.

2. Mix sugar, shortening and eggs thoroughly.

3. Stir in buttermilk, mashed bananas and flour.

4. Stir in soda.

5. Add chopped nuts.

6. Turn batter into prepared pan.

7. Bake 50-60 minutes.

ANGEL FOOD CAKE

This recipe was taught to Tammy by her mother, Mildred Lee.

Ingredients

• 1 c. cake flour

• 1 1/2 c. egg whites

• 2 1/2 Tb. cold water

• 1 1/2 tsp. cream of tartar

• 1 1/2 c sugar, divided

• 1/2 tsp. salt

• 1 tsp. vanilla

Instructions

1. Sift flour and 1/2 cup of sugar together.

2. Place egg whites in a large bowl and add salt and water. Whip until stiff peaks form.

3. Add cream of tartar to egg whites and whip until mixture stands in peaks.

4. Whip in remaining sugar.

5. Fold in part of the flour mixture.

6. Add vanilla and remaining flour mixture.

7. Pour batter into ungreased angel food cake pan.

8. Bake 40-50 minutes at 350 degrees.

9. Invert cake pan until cake is cool.

RED VELVET CAKE

Ingredients

• 2 1/2 c. plain flour

• 3 Tb. cocoa

• 2 eggs

• 2 oz. red food coloring

• 1 c. buttermilk

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1/2 c. butter

• 1 1/2 c. sugar

• 1 tsp. vanilla

• 1 Tb. white vinegar

Instructions

1. Sift together flour, salt and cocoa.

2. Cream butter and sugar.

3. When well creamed, beat in whole eggs one at a time.

4. Blend well and add food coloring and vanilla.

5. Mix buttermilk, vinegar and soda.

6. Add buttermilk mixture alternately with dry ingredients to cream mixture.

7. Blend at low speed on electric mixture between each addition.

8. Grease and line two 9-inch cake pans.

9. Pour in batter and bake in preheated oven at 350 degrees about 30 min or until lightly browned. Don’t overbake.

10. Let cool before frosting.

www.facebook.com/pilgrimsrussellville.

Vacation Planning

Are you already dreaming about vacation season?

I know I am! Whether it’s the dream vacation you’ve been waiting on or something simple, finances play a role in what our summer plans look like. Here are four financial tips to help keep your travel plans (and pocketbook) in check!

1. Plan for everything: Emergencies aren’t just a flat tire or lost luggage. Be sure to avoid a financial S.O.S. by planning ahead for all the vacation expenses you can think of. Eating out, hotels, gas, excursions, souvenirs and all the other extras quickly add up. If you have kids, you’ll need a small fortune in sunscreen alone! Plan ahead and keep it real.

2. Be brave with your budget: You’ve examined what all expenses are likely to occur; now, stick to your guns. It’s so easy to go overboard and “treat yourself” when away from your normal routine. Keep these considerations in mind not only when choosing your destination but also on what activities you choose to do once you get there. If your budget is extremely tight right now, look for adventures closer to home and start saving for that dream trip. You can even set up a special savings account earmarked for the getaway.

3. How low can you go: There are major savings to be had if you’re willing to be flexible and do a little research. Do you have to travel during peak season? If not, off-peak times can lead to major savings and avoiding a lot of crowds! Hotel alternatives are becoming more and more common. Check out all the new lodging options that are available, like Airbnb and Home Away, and see where you might cut costs. Or maybe choose a destination based on where you have family or friends who would let you stay.

4. Really on a shoestring: Find a way to cut the costs. Travel with friends/family and share the lodging expenses. Cooking in, getting your food to go and hitting the grocery store saves a ton compared to eating out. Plan a shorter trip: A quick trip to local campgrounds, state parks or theme parks within driving distance cuts a lot of big-ticket expenses.

Most importantly, enjoy that well-deserved time off. Home or away, memories will be made; make the most of them. Compromise where you can and challenge yourself to stay within your budget.

DESIGN OF LIFE

Sam Warf: From Tennessee to the White House and beyond

Story by MARÍA CAMP

Photos by MARÍA CAMP AND CONTRIBUTED

When people picture the floral business, they might imagine someone standing behind a counter sticking stems in a vase, but for local florist Sam Warf, the business – combined with other cherished pursuits and passions – has been a lifelong adventure. In reflecting on his life, including 58 years of designing, he can’t help but remember the many dozens of unique experiences he’s had through his forays into cooking, interior design and floristry.

“Everything was an adventure, and I’ve gotten to do a lot of traveling to other countries,” explained Warf, owner and operator of Sam’s Flowers in downtown Russellville. “I guess the best part of my job has been being able to go to different countries and experience their cultures.”

TENNESSEE BEGINNINGS

From growing up in Memphis and becoming friends with Elvis Presley, to providing flowers over three presidencies at the White House during a span of 15 years, and more, Warf has collected a wide range of experiences, as well as gifts and other souvenirs, including a ring Elvis gave him. Elvis used to visit Warf’s Whiteville, Tenn., farm, which Warf still owns, and ride horses in the ’60s.

“He was a very nice gentleman,” Warf said in recalling Elvis. “My grandmother and Elvis’ mother were good friends. We became friends first and foremost, and I did flowers for special occasions for him at Graceland when I could, and Grandmother would go out there to visit Mrs. Gladys, his mother, so we just became good friends, and he was always giving rings away. If you know anything about Elvis, you know he was always very free-hearted.”

He also cooked for movie star Sybil Shepherd, who he met at a party in Memphis back when “Memphis used to be just a small town.”

THE WHITE HOUSE

Warf got his start with the Florist Transworld Delivery Association, also known as FTD. “I have a master’s degree from FTD, and they choose 130 people

over the whole United States to come up and help with the White House decorations at Christmas, and I was chosen twice,” Warf explained.

After that, Barbara Bush asked him to come back to help with some state dinners. One day, while he was working on a banquet, she brought cookies down, and he suggested she let him bake cookies the next time she needed some. She invited

Special mementos commemorate Warf’s time at the White House.

him to make some cookies right then, and, after that, he started cooking “every once in a while” at the White House – not only cookies but also full meals.

“Most of the cooking I did while I was working in the White House was for Bill and Hillary and Tipper and Al,” Warf explained, “because they enjoyed Southern cooking. I still make the Bill Clinton coconut cake. That was his favorite. And I always had to have a meatloaf made and in the refrigerator at all times for him. He loved meatloaf sandwiches.”

Thank you for allowing us to take care of your family.

Warf wears a ring given him by Elvis Presley.

Warf said what he liked best about working at the White House was all the different people he got to talk to, even though he was working “always in the background.” “I would say Barbara Bush was the most down-home First Lady,” he continued, “but all of them were nice, though Barbara was the sweetest. The rest of them were nice, too, but they were busy.”

He referred to the two Bushes as “Daddy Bush” and “Baby Bush,” recalling the senior Bush once calling him “Uncle Sam.”

Warf said there were usually 35 people on staff at all times. “At Christmastime, they bring in from 130-140 people, somewhere along in there, and everything is pretty much organized,” he added.

He said floral designer Rusty Young was the coordinator at the time – ordering everything, making the first centerpiece or doing something else depending on the activity. “It was a production,” Warf recalled. “I was pretty much carrying out a vision of what he wanted.”

Sometimes if there were leftover flowers, Warf said he would make an arrangement and carry it up to The Residence. “We were not allowed on the floor

until after 9 p.m., and all the flowers had to be changed out about 3 a.m.” Warf said there were 35 cut arrangements placed in the White House at any given time, with a lot more when there were banquets or other special occasions. “There’s lots of fresh greenery, trees, all that kind of stuff – it’s all over the White House, and Rusty was in charge of that,” Warf noted.

Warf even got to ride on Air Force One sometimes, and the Clintons and Gores went to his home in Bolivar, Tenn., where he cooked for them.

WANGS INTERNATIONAL

He also worked for Wangs International, located in Memphis, designing products for them to sell overseas, mainly in China. The company had a wholesale company as well as retail stores. “That was my first trip to mainland China, around 1968 or 1970,” Warf explained, “when I worked for that company. I liked the food there, and the people were hospitable. They were all very gracious.”

Warf said he enjoyed the items they worked on while he was employed at Wangs.

“We created a clown doll design for Neiman Marcus in Dallas, and I still have it.

It was featured in one of the Neiman Marcus Christmas magazines,” he explained, adding several of the pieces he designed while there also hold fond memories for him, including a reindeer, a wreath, a swag and a flower vase that were all part of the same collection. He still has several of the pieces from that collection in his home. “We were at a factory in Sebu, China, designing these home décor items.”

After working at Wangs part time, off and on for about 10 years, Warf ope -

ned one flower shop and a bridal salon, and then he opened Sam’s Flowers – all in Memphis. He later sold both of his stores to Carl Kirkland of the Kirkland’s chain.

RUSSELLVILLE

It was after he began working off and on at the White House, going back and forth, when Russellville came into the picture. Warf joined Distinctive Designs, where he stayed for five years, working as

production manager and a designer, managing around 78 employees.

“Out of all of the products that went out of Distinctive, I was responsible for the Waterlook area,” he said. “I helped Emma Hoffman design the products and arrangements. It was her company. She was the head designer.”

He also had a cooking television show at a Christian station after working there and was a longtime contributor for the Franklin County Times and Franklin

Living, sharing his gardening tips and recipes with readers far and wide.

MISSISSIPPI

“The fun part came when I moved to Greenwood, Miss., after that,” Warf said, “and began working for John Richard Collections, a home furnishing company selling everything to furnish a house except botanicals.”

Warf explained the 50,000 square foot building became his domain, where

he was tasked with starting that particular division of John Richard. “I went to China for three months and bought and designed products, containers, flowers, trees and foliage. It was about a year and a half because I was just under contract for a year,” he added.

“I stayed an extra six months, then came back and hired all the people. We had 45 when I left working there, as well as six designers, creating the products. We had our own shipping, packaging and everything in a separate building. There was just a concrete floor when I started, and when I left, there was a company running.”

While he was there, he developed products including mirrors, lamps and picture frames, and the company opened a factory in Vietnam.

Throughout his career in design, he also wound up traveling to Hong Kong, Mexico, the Philippines, Germany, Portugal, India and Italy. In total, he traveled almost nine months getting the designs started and finding the companies to work with him for the collection.

CUSTOMER RECOLLECTIONS

He has a number of customers he’s made an impression on over the years.

“Sam did my flowers for my wedding, and he did a beautiful job,” said Jaime Oliver. “He’s sweet and kind and does a phenomenal job.”

Susan Hall said she and her family have done business with him since his arrival in Russellville. “What I remember most about Sam is that I had two children get married within six months of each other – one in Brandon, Miss., quite a distance from Russellville, but nothing else would do: My son wanted Sam to do his flowers for the rehearsal dinner and reception, and he did.” Hall said when her daughter got married in Florence six months later,

she wanted him to do the whole church and reception in sunflowers. “He came through for her, and we were very pleased with that. He’s a professional in every way. He always pleases, and I don’t have to worry because it’s as good as done.”

Katernia Cole Coffey said Warf has always gone “over and beyond” to meet the needs of whatever program she’s been part of, to make sure there are beautiful decorations. “His level of expertise – you know you’ve got somebody great at what they’re doing when they’ve worked for the White House because they don’t just

have anyone do their floral decorations.”

“With Sam, it’s personal,” Coffey added. “It’s not just a flower in a container. He’s someone who takes pride in what he’s doing and puts forth the effort needed. He cares about making customers happy.”

MOVING FORWARD

After 58 years of designing flowers, Warf has decided to quit working 70-80 hours per week and instead work around 30-40 hours per week so he can do some traveling and enjoy gardening.

This plate was a gift from Hillary Clinton.

Warf was part of designing this clown doll for Neiman Marcus.

SUPPORTING STUDENTS’ FUTURES

District attorney’s office implements Helping Families Initiative

Story by MARÍA CAMP

From left: Assistant district attorney Fallyn Pharr, district attorney Jeff Barksdale and Helping Families Initiative director Mandy Cummings are establishing the HFI program to combat student truancy.

Franklin County’s district attorney took on the role a little over a year ago, and he has wasted no time establishing a new program to benefit the county’s students and families.

Jeff Barksdale was elected DA Nov. 8, 2022, following his time as assistant district attorney; previous district attorney Joey Rushing decided not to seek re-election. Barksdale said the state director of the Helping Families Initiative contacted him to gauge his interest in implementing a version of the program in Franklin County before he was even sworn in to office.

HFI is a preventative program intended to decrease the number of prosecutions of

juveniles for delinquency and truancy. It functions as a partnership among a district attorney’s office, local school systems and other community partners, including social services and faith-based organizations.

“After positive discussions with the superintendents for the Franklin County and Russellville City school systems, our office applied for the funds necessary to operate a local version of the program,” Barksdale explained, noting the funding is provided entirely through an annual appropriation from the state legislature, thus not affecting any money from the local school system budgets.

“In making the decision to launch a program in Franklin County, I spoke to many other Alabama district attorneys who have had great success with their own HFI programs, and I also strongly felt that if there was funding available to assist local schools, I had a moral obligation to bring this money into our county,” Barksdale added. “We have two wonderful, well-led school systems in Franklin County, and I want the district attorney’s office to be as supportive as is possible to both as they prepare our students for the future.”

Barksdale said Alabama law requires district attorneys to “vigorously enforce” school attendance laws, adding he believes that this program, along with the “hard work of the attendance officers and others in the local school systems” has already served to reduce the number of truancy petitions his office prosecutes.

“Ultimately, since studies show that excessive absences from school place children at risk of being either the victims or the perpetrators of crimes, my hope is that we will see a noticeable reduction in adult crime rates as a result of the HFI program,” Barksdale added, explaining he appointed one of his office’s current employees, Mandy Cummings, to serve as the full-time director of the local program.

“Mandy has a real heart for the work of the HFI program, and as a former Franklin County Schools employee, she is uniquely qualified to be its director,” he said. “Mandy’s many years working at East Franklin Junior High School prior to joining the district attorney’s office in 2019 will be a great benefit to our local HFI program, not to mention the close personal relationships she has among the community partners we will be working with to help students stay out of the criminal justice system.”

Cummings said students who have “excessive absences and discipline issues” at school are more likely to commit crimes or be involved in criminal activity when they become adults. “This program isn’t just about perfect attendance or good grades, it’s about understanding and identifying the underlying reasons why students are struggling,” she added. “I have a passion for helping students reach their fullest potential and helping them make good decisions. When we started this program, I knew it was something I could pour my heart into.”

The HFI program kicks in when a student registers three or more unexcused absences. “When there’s a pattern of absences or discipline problems, there could be an underlying issue,” Cummings explained. “The schools refer students to us that have three or more unexcused absences. We want to prevent them from being referred for ‘early warning,’ if possible, which is what happens after five unexcused absences. During the early warning process, the student and their family are required to attend a meeting at the courthouse. At this meeting, representatives from the district attorney’s and juvenile probation office, along with school officials, discuss the consequences to parents and students of further unexcused absences and provide access to community support through the HFI program.”

Franklin County assistant district attorney Fallyn Pharr said she thinks the program is going to be “great for helping kids out, to keep them from getting into the criminal justice system.”

“At the beginning of the year, Joey Rushing and I went to every school in the county, including the Russellville City Schools, and we spoke to sixth through 12th grades. I spoke to the girls, and he spoke to the boys,” Pharr said. “We talked about drugs, because that’s an issue in our schools right now, and we talked about sexting – which I know is a touchy subject, but students need to understand the potential dangers and consequences – and we introduced HFI. It took us a good two months to get to every school.”

Cummings said there are “a lot of moving parts” in the program, adding they’re “just getting started.”

“If we can prevent just one student from becoming a statistic of the criminal justice system, then it is worth it in my book,” she added.

For more information about the Helping Families Initiative, visit https://hfialabama.com.

AWARD-WINNERS

When it comes to top titles for younger readers, several prestigious awards are bestowed to denote the best of the best. Northwest Shoals Community College library director Lori Skinner has these recent award-winning titles to recommend:

2024 Caldecott Medal Winner “Big”

By Vashti Harrison

“Big,” the first picture book written and illustrated by award-winning creator Vashti Harrison, is a standout. This is a gentle reminder with spare text and gorgeous illustrations that showcases the importance of choosing our words carefully and recognizing that words have power to both hurt and heal. “Big” is also a Coretta Scott King Award Author and Illustrator Honor book, a National Book Award finalist and a New York Times bestseller. You can’t go wrong with this one!

2024 Newberry Medal Winner “The Eyes and the Impossible”

By David Eggers

“The Eyes and the Impossible,” written by David Eggers and illustrated by Shawn Harris, is an engaging novel for middle grades told through the exuberant voice of Johannes, a good-natured free dog who lives in an urban park near the sea. His job is to be the Eyes, to see everything that happens in the park, and report back to the park’s elders – three ancient bison. As changes happen, including an actual boatload of goats, Johannes’ view of the world is challenged and changed. Ultimately a story about friendship, beauty, liberation and running very, very fast, this charming novel will encourage readers of all ages to see the world around them in a new way.

2023 Mildred L. Batchelder Award

“Just a Girl: A True Story of World War II”

By Lia Levi

Illustrated by Jess Mason, translated from Italian by Sylvia Notini and written by Lia Levi, “Just a Girl: A True Story of World War II” is adapted from the memoir of Levi. Six-year-old Lia loves to build sandcastles in 1938 Italy. Her world changes when prime minister Mussolini joins forces with Hitler in World War II. Lia can’t understand why Jewish children can’t go to school and why her father can’t go to work and why they have to give up their home and move from city to city. When the war comes closer and it becomes too dangerous for them to stay together, Lia and her sisters are sent to hide at a convent, and Lia wonders whether she will ever be “just a girl” again. This powerful story includes black and white illustrations, a family photo album and an author’s note to readers.

2023 Pura Belpre’ Award for Children’s Text

2023 Wisner for the Best Publication for Kids “Frizzy”

B y Claribel A. Ortega

Marlene, a young Dominican girl, loves three things: books, her cool Tia Ruby and hanging out with her best friend Camila. But according to her mother, the only things she needs to focus on are school and “growing up.” That means facing her greatest enemy: the hair salon! Her mother wants her to straighten her hair every weekend so she can have “presentable,” “good hair.” Marlene does not understand why her curls are not considered pretty by those around her, but with a journey of self-discovery and help from her loved ones, she learns to appreciate and proudly wear her curly hair.

Lori Skinner is the head librarian for Northwest Shoals Community College. She can be contacted at 256-331-6288 or lori.skinner@nwscc.edu. NW-SCC Libraries are open to the public and look forward to serving your library needs. The library now has an app, Librista, available on android and Apple devices.

Closing a career

RCS child nutrition director prepares for next chapter

Story by MARÍA CAMP

Photos by MARÍA CAMP AND CONTRIBUTED

When she graduated from Russellville High School in 1976, lifelong Russellville resident Elaine Vaughn didn’t know what path she would ultimately wind up pursuing, but it’s one she recalls fondly as she prepares for her April 1 retirement and gets ready to start her next chapter. Longtime RHS family and consumer science teacher Cindy Coan takes over for her as child nutrition program director for RCS.

“Being the child nutrition director for the past 17 years for Russellville City Schools has been the most rewarding job I’ve ever had,” said Vaughn. “I have loved working with the students, all the school employees and administration.”

After high school, Vaughn attended Northwest Shoals Community College then the University of North Alabama, graduating with a degree in business education. She first worked as a hospital dietary secretary, becoming the assistant dietary director after six months, when the former director left. She took courses from the University of Florida to get the necessary certifications for food service. “I was at the hospital for 13 years, and then I went into human resources,” Vaughn explained, “and when my current job became available, I applied.”

Her parents were Odie Hovater and Eloise Hovater. While growing up, Vaughn lived by College Avenue Elementary and walked across the street to go home for lunch each day. One memory that punctuates her high school recollections is when her

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father passed away during her freshman year. “I have always appreciated how the schoolteachers, principals and counselors took care of me,” Vaughn said. “I know for a fact the difference a school employee can make in a student’s life. I don’t think some of them realize how important they are to their students.” Vaughn explained she has always wanted to give back to her school. “I hope by being the child nutrition director, I have helped some children along the way.”

During her ninth-grade year, she and some other students earned money for lunch each day by helping in the cafeteria. They ate between lunch times, and Vaughn said the lunch ladies always gave them extra food for helping out. “I loved the rolls and cinnamon rolls,” she recalled.

She had just turned 15 when she met and started dating high school sweetheart Mike Vaughn, whom she would eventually marry. At RHS, her now-husband played football and baseball, and she was a cheerleader and a member of the tennis team. “My son, Wes, played football and baseball, and my daughter, Whitney, was a cheerleader,” Vaughn added. “My family bleeds black and gold, and we can say it’s great to be a Golden Tiger.”

It was January 2007 when she started the portion of her career working as the child nutrition director for Russellville City Schools. At that time, the program was serving an average of 2,700 meals a day, including breakfast and lunch and around 61 snacks a day, with an enrollment of around 2,400. Today the program averages more than 4,000 meals per day, including breakfast and lunch and around 330 snacks. The snack program includes sports, tutoring, band and any other activities being held at the schools. This is with an enrollment of around 2,600. “The CNP has been through many changes in the 17 years I have been director.”

In 2007 the child nutrition program received a grant for fresh fruit and vegetables. It was new to the state of Alabama, and RCS was one of the 25 school systems to receive it. The system continued receiving the grant until 2015-2016.“We were able to provide fresh fruits and vegetables for student snacks,” Vaughn said, “and we started having the roasted corn during this time, and the students loved it.”

They received USDA equipment grants for a walk-in cooler, reach-in freezers and coolers and a small van to deliver meals to the pre-kindergarten students. Other grants came from No Kid Hungry, Action for Healthy Kids and the Dairy Alliance.

In 2014, the program was able to purchase an offsite walk-in freezer and put it in a storage building by the bus barn.

“The freezer and storage were lifesavers, especially during the COVID years and during the time Crispitos were taken off the state bid,” Vaughn explained. “During COVID, food and paper supplies were hard to come by, so we were purchasing from different vendors and trying to stockpile products we used daily.”

She explained 2012 was when the CNP as they had known it began to change, noting a fruit or vegetable had to be on each child’s tray in order for the program to claim a reimbursable meal. In addition, half of all grains served had to be whole grain; the allowable amount of sodium was lowered; and sugar limits on drinks at the elementary and middle schools went into effect. Milk had to be 1 percent or fat-free. High school could have sweet tea and Gatorade, but the other schools couldn’t. They had to abide by maximum calorie limits for each grade group, and they had to offer red, dark green and orange vegetables each day, as well as a starchy vegetable and legume each week. Nutrient analysis is done on the menus.

“The child nutrition program is highly regulated on what can and can’t be ser-

ved through the federal government,” she added.

In 2014-2015, the system began “a universal breakfast program at Russellville Elementary, West Elementary and Russellville Middle School. Breakfast was served to every student at no charge,” Vaughn explained. “We feel so strong about students starting their day off with a meal to help them fuel their bodies so the teachers could fuel their minds. It’s hard to learn when you can only think about being hungry.”

In 2016-2017, the RCS CNP was able to become a community eligibility school, a program wherein every student in the system could receive breakfast and lunch at no charge each day. RCS no longer qualified as a CEP in 2019-2020, so Vaughn and her team set out to see if they could qualify for a program to allow their students to continue to eat breakfast and lunch at no charge. After working with the state CNP and USDA, they decided to work on becoming a Provision 2 school.

“This required all students to complete a Free and Reduced Lunch application again, which they had not done for the past four years,” Vaughn explained. “I can’t

CNP Director Elaine Vaughn joins West Elementary CNP manager

Cindy McGee to welcome LouAllen Farms’ Larry LouAllen’s strawberry delivery for the Farm to School program.

praise enough the school administration, teachers, secretaries, counselors and staff for working together to receive these applications from our students. If we had not had their support, we would have never been able to go to Provision 2, and I’m happy to say that in 2023-2024, we were able to return to CEP.”

When COVID hit in March 2020, the CNP program faced a new challenge. RCS decided to prepare and serve meals to their students. “We had to come up with a plan – figure out a way we could provide this service to the students,” Vaughn said. “The CNP staff prepared the meals at Russellville Elementary, and then administration and school staff handed the meals out to students and families driving up to the circle at RES, serving 85,218 meals from the middle of March until May.”

During the summer, the CNP has a feeding program to cover the time off. “When I started, we did around 11,000 meals in the summer,” Vaughn noted, “and some of the meals were served at the schools, while others were provided to the city park and recreation program to be served at the recreation centers and both housing projects.” She said this past summer saw 31,519 meals served to students by means of the program.

She said one of her favorite programs has been the annual Thanksgiving meal for the students. “I enjoy that because families come, and we take pictures of the kids, and it’s just a very good community thing. We want everybody to be involved in our school system.”

She’s a member of the Alabama Child Nutrition Program directors and has previously served as both president and vice president. All RCS CNP employees are members of the School Nutrition Association and the Alabama School Nutrition Associates.

“I’ve been able to travel to Washington D.C., to attend the Legislative Action Committee to represent the child nutrition program,” Vaughn explained. “We met with members of Congress and the Senate to discuss issues the child nutrition programs deal with and to ask for support. We have been very fortunate to work closely with Congressman Aderholt, and he has met with us in D.C. and has been to our schools to visit our CNP, visiting on roasted corn day.”

While new challenges with regulation and requirement continue to face CNP each year – “Our food, supply and labor costs have increased greatly, and all CNPs are expected to be self-sustaining, covering all costs, labor, supplies, equipment repairs and food with federal reimbursement and

cafeteria sales,” Vaughn explained – CNP workers have a singular focus. Vaughn said they want to make sure students have “nutritious, tasty meals,” adding they just received a new serving line with a fruit bar and salad bar at the high school last year. “The students are loving it,” she explained. “The fruit and salad bar is very costly but worth it if the students will eat it. We realize that lunch and breakfast at school may be the only meals some students have, and we want them to be tasty.”

“I cherish the relationship with the past and present administration and the school board these past 17 years, and I appreciate their confidence in me, letting me pursue these programs that have benefited our students,” Vaughn added. “I’ve always told

our CNP staff that they have the hearts of servants/ They go above and beyond every day to make sure our students have breakfast and lunch daily – serving more than 4,000 meals a day, plus snacks. They amaze me, and during COVID, they stepped up, and we didn’t miss a beat.”

Vaughn ends her career on a personal high note. In 2022 she was named the Alabama School Nutrition Association’s CNP director of the year. “That was such a surprise,” she said. “It was very exciting, and it’s a great honor.” Effective April 1, she’ll be retired, but with plenty of plans to keep active and stay open to possibilities as she moves forward.

“I want to be able to do things for a lot of different people,” Vaughn said. Plans following her retirement include playing tennis, traveling, hiking, biking and “whatever comes around.”

She also noted a desire to spend more time with family and friends, including watching her grandson play tennis at Mortimer Jordan. “I look forward to having more time with my church family at North High land Church of Christ.”

Another goal is to spend more time helping animals. “I’m involved with an amazing group of individuals that are working hard to help educate the residents of Franklin County on fostering, spaying and neutering animals,” she explained. “I hope to have more time to devote to this endeavor.”

Vaughn said while these are her current plans, “God may have a different plan, so I’ll just go with it.”

FACES OF FRANKLIN COUNTY

Patrons enjoy the Sunday matinee of the Bay Tree Council for the Performing Arts production, “The Fox on the Fairway” at Red Bay’s Weatherford Centre.

Photos by MARÍA CAMP

Lela Ray and Beverly Fuller

Terry and Susan Hall

Stephanie and Gary Umfress

Natalie Moses and Meg Deaton

Michael, Meredith, Wayland and Hallie Fancher

Billie Thorn, Jo Cathey and Dorothy Stockton

Shirley Pharr and Gloria Morrow

John Poloney and Deborah Bradd

Amy Johnson, Jill Gain and Reggie Higginbottom

Slice James, Rita Marcum and Doris Baggett

Alice Bedell, Sharon Mugno and Scott Mugno

Misty McCarley, Hendrix Plunk and Jason Tiffin

Successful home gardening comes with careful planning and constant attention. Gardeners must consider the garden site, timing, fertilizer, varieties, pest control and additional factors.

SITE

Select a site exposed to full sun. Too many gardeners try to grow vegetables in competition with trees, fences or shade from buildings. The soil should be well drained and free of harmful chemicals, oil, ashes, mortar and so forth.

You can improve your garden soil by adding organic matter, like compost, leaf mold or well-rotted sawdust. Work it into the soil in the late fall.

LIME AND FERTILIZER

A soil test is the best way to determine lime and fertilizer needs. The Franklin County Extension office has information about soil tests. Testing at least every 3 years is a good idea. For most vegetables, the soil pH should be around 6.0 to 6.5. To be effective, the lime must be mixed into the soil before planting. Long-season crops such as tomatoes, cabbage, pepper, okra and potatoes need more fertilizer than short-season crops. Experience and close observation are the best guides for additional side-dressing.

SEED AND PLANTS

Seeds are cheap, so get the best available. Don’t seed too thickly. Plant small seeds, such as turnips and carrots, about 1⁄4 to 1⁄2 inch deep. Plant larger seeds, such as beans, cucumbers and peas, about 1 inch deep.

Use only stocky, healthy, fresh plants. Always water transplants to settle the soil around roots. Set tall plants deeper in the ground than they grew originally.

IRRIGATION

Water is essential for a top-notch garden. During long dry periods, soak the garden thoroughly once a week; don’t just sprinkle daily. Light, frequent irrigation helps only during the period of seed germination. Overhead irrigation, especially late in the afternoon, is likely to spread certain foliage diseases. If you use overhead irrigation, do so earlier in the day so plants can dry before night.

PEST CONTROL: WEEDS, DISEASE AND INSECTS

WEEDS: To control weeds, use mulch. Deep cultivation after plants are older will do more damage than good. Chemical weed killers are not usually recommended for home gardens. Before

FROM THE EXTENSION

using a weed control product, get full information on how to use it and what crop it should be used on.

DISEASE: The best practices in disease control are rotation, clean seed, resistant varieties when available, early planting, plowing under old crop debris, mulching and seed treatment. Chemical fungicides may be used to control some common leaf diseases of tomatoes, squash, cucumbers and cantaloupes. If the garden is heavily infested with nematodes, either move the garden or heat the soil through a process called soil solarization.

INSECTS: For a successful garden, you must control insects. Early planting will miss some insects, but usually you’ll have to use insecticides. Use biosensitive insecticides as your first choice to treat for insect problems in the garden. Safer insecticidal soaps will help control aphids and other soft-bodied insects early on. Malathion is a good all-around material for aphids and red spider mites and gives some worm control. Carbaryl (Sevin) is another effective material, especially for bean beetles, tomato and corn earworms, cucumber beetles, and pickleworms. Bacillus thuringiensis or Bt (Dipel, Thuricide) is an excellent biological control for cabbage worm or cabbage looper.

Use all chemicals—for insects, weeds, or nematodes—according to directions on the label. The label will tell you the amount to be used, the crops to use it on and the number of days between application and harvest. The label is one of the most important pieces of garden literature available. Read and heed it for effective use and safety.

HARVESTING

The main reason for a home garden is to produce high-quality vegetables. Harvest often to get vegetables at the proper stage of maturity. If beans, okra, cucumbers and so on are left to mature fully, the plant will stop producing. Early morning harvest, before vegetables absorb heat from the sun, is best for most vegetables. Freeze or can the surplus if you want to enjoy your garden all year.