2021 Franklin Living September-October

TANYA CAPALLA | PHILIP GOAD | PHIL CAMPBELL HOEDOWN

September/October 2021 Vol. 12 Issue No. 5

HOMETOWN TO HOLLYWOOD Franklin’s Myk Watford portrays Rick Hall in big screen’s “Respect”

GARDENING WITH GRANDKIDS Inspiring gardening love in the next generation

Fall in Franklin Find game day recipes, pumpkin pointers and more inside!

Tishomingo County, Mississippi – 2021 Upcoming Events

Bay Springs Lake - Beach Area

Cooper Falls - J.P. Coleman State Park

J.P. Coleman State Park

Swinging Bridge - Tishomingo State Park

Save the Date • Iuka Heritage Day – September 4 • Wheels of Northeast Miss. Antique Car Show – September 4 • Belmont Bear Creek Festival/ Antique Car Show – September 11 • Burnsville Waterway Festival/Antique Car Show – September 25 • IDEA’s SEC Tailgate, Jaybird Park - October 2 • Trash & Treasures (TTTT) along the Tenn -Tom – October 1-2 (countywide) • Tishomingo County Fair - October 19 – 23.

• IDEA Veteran’s Day Parade, Iuka – November 13 • IDEA Jaybird Holiday Market, Iuka – November 13 • IDEA Dickens Christmas – December 17 Christmas Parades Iuka-December 3 Tishomingo – December 4 Burnsville – December 6 Belmont– December 7

Tishomingo County Development Foundation & Tourism 1001 Battleground Drive Iuka, MS 38852 • 662-423-0051

www.tishomingofunhere.org

Features Editorial ALISON JAMES MARÍA CAMP Contributors PHILIP GOAD HEATH GRIMES EMILY MAYS Marketing SHELLEY OZBIRN Administrative SOMMER MORRIS

____________________ Franklin Living is published bi-monthly

by Franklin County Newspapers, Inc. Copyright 2020 by Franklin County Newspapers, Inc. P.O. Box 1088 Russellville, AL 35653 256-332-1881 fax: 256-332-1883 www.franklincountytimes.com

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Letter from the Editor What’s Happening Money Matters Taste of Franklin Gardening with grandkids Faith Focus Hometown to Hollywood Be our guest From the Extension: Falling into pumpkin love Faces of Franklin County Education Corner Why I Love Franklin County

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ON THE COVER: Tanya Capalla’s beautiful sunflowers bring a little extra sunshine to her Phil Campbell farm. Read about why she loves Franklin County on page 34.

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We also book:

• Christmas Parties • Anniversaries • Birthdays • Showers • Reunions (call for details on available dates)

(256) 826-4455 2185 Lynwood Avenue Russellville, AL 35654 www.facebook.com/ hillsideweddingsandevents/ www.hillsideweddingsandevents.com 387633-1

Franklin Living

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FROM THE MANAGING EDITOR

W

hat does fame mean to you?

If your head is instantly filled with images of celebrities on red carpets, you’re probably spot on with what most of us think of when we hear the word fame.

But there’s another kind of famous, too.

Around here, I like to call it “Franklin famous.”

It’s the same kinds of famous Chris Young and Kane Brown sing about in their song, “Famous Friends” – “I’ve got some famous friends you’ve probably never heard of; back in Franklin County, our crowd is second to none. You might not know ’em here in this big city we’re in, but when I go back home, I’ve got some famous friends.”

OK, so these country artists don’t actually sing about Franklin County, but they could. They might as well be.

And while folks in big cities might not know the people we highlight in our lifestyles magazine, we like to think we’re making these folks “Franklin famous” with each edition.

See, famous is being the mayor of Red Bay, welcoming AirBnb guests to your quaint, cozy cottage. That’s the Charlene Fancher story.

Billie Sue and Jimmy Poss are famous among their friends and neighbors and in the eyes of their grandchildren – famous for the impressive garden Jimmy grows each year and for sharing his produce as well as his love for gardening.

Myk Watford is famous – of course, his fame is of the more traditional variety, as he’s portraying FAME Studios’ Rick Hall in the big screen’s “Respect.” We were excited he took some time to sit down with us and talk about his journey from hometown boy to silver screen star.

We have all that and more for you inside this edition.

Do you know someone who deserves to be Franklin famous? We’d love to hear your suggestions for future features.

Alison James

Come see us for your burial preneeds

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Franklin Living

What’s What’s Happening Happening

Checkout outall allthe the upcoming upcoming Check community events! events! community Submit community events for future issues of Franklin Living to Submit community events for future issues of Franklin Living to alison.james@franklincountytimes.com.

Requests must bereceived received Submit community events for future issues of Franklin to alison.james@franklincountytimes.com.

Requests must beLiving by theby first of the month for consideration for the next edition. alison.james@franklincountytimes.com.

Requests must be received the first of the month for consideration for the next edition. events subject to change or cancellation. by theAll first of theare month for consideration for the next edition.

Rockin’ at the Roxy Spring Spring Sports Rockin’ at the Roxy has Registration Sports returned to the stage Sept. 11, Oct. 9

Registration

after more than a Feb. of 1 Jan. 1 through Jan. 29 year. through March 7 coronavirus The Jan. 1 through Feb. secondThe Saturday night1 Russellville Jan. 29 through March 7 Parks and Recreation of each month at 7 Department will The Russellville p.m. is the monthly begin spring sports Parks and Recreation Kerry registration Gilbert Band with soccer Department will concert at the Jan. Historic signups 1 through begin spring sports Feb. 1. Youth soccer is for boys and girls ages 3-12, and cost Roxy Theatre in Rusregistration withwill soccer is $35. play their games at the soccer fields by sellville.

The Teams KGB will signups Jan. 1 through the Chucky Mullins Center. Youth softball signup for girls beFeb. joined by a special guest for each show.

Doors open at cost 6 p.m.

1. Youth is for andcontinue girls ages 3-12, and ages 6-12 soccer will begin Jan.boys 29 and through March 7, Cost is $10 for adults, $5 for children 6-12 and free for children with a costwill of $35. more information 256-332-8870, is $35.

Teams playFor their games at the call soccer fields by younger ext.than 14. 6. 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.

RedRockin’ Bay Founders at Daythe Festival Roxy Sept. 25

Jan. 11 and Feb. 8

Rockin’ at the Roxy

Founders Day 2021 will welcome The second Saturday friendsnight andof neighbors back to each month at Red Bay for the communi7 p.m. is theannual monthly 11 and Feb. 8Band Kerry Gilbert ty Jan. festival.

Festival-goers can enconcert at the Historic Train Ride, joyThe thesecond King and Queen’s Saturday Roxy Theatre in live music, contests, vendors, a 5K and night of each month at will be joined Russellville.

The KGB by a special guest for car/truck/motorcycle show and more.

Red Museum 7 p.m. is the monthly each show. Doors open at 6 p.m.

CostThe is $10 for Bay adults, $5 Kerry Gilbert Band will befor open for tours, and businesses children 6-12 and freedowntown for children younger than will 6. offer concert at the Historic sales and specials.

The Weatherford Library will host a book Roxy Theatre sale. Prizes willinbe awarded to the largest family, longest Russellville.

The KGB willevent be joined a specialand guest for atdistance traveled to the and by youngest oldest 6show. each Doors open at 6 p.m.

Cost is $10 for adults, tendees. The festival will be held downtown from 8:30$5a.m. for children 6-12 and free for children younger than 6. to 4 p.m. Admission is free. For more information call City Hall at 256-356-4473.

Franklin Living 6

Spirit of Hodges Franklin CountyFestival Oct. 9 Franklin County Basketball Tournament Basketball Tournament The 2021 SpirJan. 14-18

Jan. 14-18 it of Hodges

Red Bay,

Red Bay, Festival willVina, Tharptown, Tharptown, Vina, beBelgreen held Oct. 9 Belgreen andand from 9 a.m. to Campbell PhilPhil Campbell 4 basketball p.m. inteams the teams basketball will off on Town will faceface offPark. on the court for the court for Live music the Franklin the Franklin will entertain County Varsity County Varsity while visiTournament.

Tournament. tors shop the Teams will play Teams will play vendors, at Red Bay and in there will be plenty of activities and fun for all atannual Red Bay in this ages. proceeds from the festival go to the Hodges Fire and thisAll annual competition among county Rescue Department.

Forteams. more information call Town Hall at

competition among county teams.

205-935-3445.

Scale Back Alabama: Spruce Scale Back Alabama: Weigh-In Week

Pine Day Week Weigh-In Oct. 16

Jan. 20-26

TheJan. Weigh-In 20-26 Week for teams The Weigh-In Spruce Pine will participating in Scale Week Back Alabama will be host itsfor teams annual participating in Scale Jan. 20-26, kicking community fesoffBack the two and a half Alabama will be tival, Spruce Pine month SBA Jan. program.

20-26, kicking Day, Oct. 16 in is aoff free statewide the two and a half weight-loss downtown.

Spruce month program. SBA campaign Pine Daydesigned began is a free statewide to encourage in weight-loss 1999 when the Alabamians to get local grocer and campaign designed healthy and have fun to encourage postmaster made doing it. Since the Alabamians to get first challenge 2007, Alabamians have lost more 1 chicken stewinand invited the community.

Thethan tradition of tomillion pounds.

For more information, to sign up or towith find live music healthy and have fun getherness continues with fun for children along a local weigh-in site, visit www.scalebackalabama.com. doing it. Since the

and vendors. For more information call 256-383-2445. 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.

PumpkinBlood Palooza LifeSouth Drives Oct. 30 Jan. 22 and Feb. 1

The LifeSouth bloodmobile will be in Jan. 22 and Feb. 1 Russellville Jan. 22 LifeSouth at The IHPbloodmobile and Feb. 1 at Cricket will be in Wireless. The bloodmobile will be at IHP from 9 a.m. to 4 Russellville p.m. and at Cricket Wireless from noon to 7 p.m. For more Jan. 22 atvisit www.lifesouth.org. For additional questions information IHPappointments, and Feb. about eligibility and more call 1-888-7951 atLifeSouth Cricket supplies blood needs at Russellville Hospital.

2707.

LifeSouth Blood Drives

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 more The Franklin County Chamber of Commerce host the Franklinwill living information visit www.lifesouth.org. For additional questions family-friendly Pumpkin Palooza in downtown Russellville about appointments, eligibility and more call 1-888-795Oct. 30.LifeSouth For more information call 256-332-1760 or email 2707. supplies blood needs at Russellville Hospital. info@franklincountychamber.org.

5 Franklin living

MONEY MATTERS

November/December Publishing on November 3 This holiday issue is filled with festive features to attract and engage readers, making it a great place to draw their attention to your holiday open house, gift products and services!

Call Shelley Ozbirn at 256.332.1881 or email: shelley.ozbirn@franklincountytimes.com

visit: www.pilgrimsusa.com

We offer a $4,000 sign on bonus $5,000 sign on bonus for drivers.

www.facebook.com/pilgrimsrussellville.

1-256-768-3707 6

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Financial focuses for youth

et’s face it: Not many children want to talk about money, except for when they’re asking for more! Many adults dread these conversations just as much, but it’s important we start early on talking about the reality of money management.

That conversation has never been more important than now, when money is so “virtual.”

My daughter has known my PayPal password for years – albeit never purchasing anything without prior approval – and this is a prime example of money not being as tangible as it once was. Items are purchased regularly with no exchange of currency, most certainly no negotiating a check or even swiping a card.

So how do we make money real when we and our children are spending money we don’t even see? Here are a few ways to make money matters a topic of conversation: 1. Encourage your children to manage their own money.

Open a student or young adult checking and savings account that you are on with them. This, first and foremost, gives them ownership. For your peace of mind, joint ownership allows you to put up some guard rails, allowing you to monitor their spending and keep them out of the gutters.

2. Make a habit of having them spend from their own money supply. Now that my daughter is a little older, when it comes time for those “wants” versus “needs,” I let her know ahead of time what I’ll be paying for and that anything extra is coming from her. Needless to say, our children are usually not quite as frivolous when they know their balance is the one taking the hit.

3. Be real. My Southern momma never beat around the bush with her yes or no when it came to spending. She was quick to let us know the reality of money and being a good steward of it. I find myself and other friends of my generation don’t tend to be as frank as the grownups in our younger years. So, this is a good muscle to work on strengthening.

4. Lastly, and this adds on to number three: Patience is a virtue. Living in this fast-paced world, it’s difficult to make ourselves wait for anything. However, delayed gratification helps tцeach the real value of money as well as self-discipline! We can teach our kids they can’t purchase everything they want all the time and teach ourselves to also avoid impulse purchases.

Not only is it a sure-fire way to save, but we actually end up valuing what we’ve bought more. Plus, we get to have a sense of accomplishment to top it off.

Emily Mays is vice president/chief administrative officer at Community Spirit Bank in Red Bay, working in finance for 15 years. She is an enthusiastic social media marketer, financial literacy advocate and go-local supporter. She lives in East Franklin and has one daughter, Lola.

Franklin Living

TASTE OF FRANKLIN

Gameday goodies

that are sure to score

Recipes and photos by AMY DOLAN MCCOLLUM

For most folks, fall is about fun, fellowship, friends, family, faith and, of course, football. Whether you’re planning a big gathering with church friends, a low-key harvest-time party or an all-day football viewing, a hearty spread of tasty eats is a must.

“Nothing like a get-together with your church friends and fam-

ily to share tasty fall dishes and exchange recipes,” said Amy Dolan McCollum. Together with her daughters and a few friends, McCollum has put together a menu sure to suit any fall party. “When you gather with friends and family to watch the big game, you must have hearty snacks and sweet treats. These recipes come from diehard football fans; yet, even people who aren’t huge fans still love to get together and share delicious foods.

Franklin County Building, Connecting, and Discovering!

Events and Activities Red Bay's Founders Festival, September 25th (Pageant September 19th) Spirit of Hodges, October 9th Spruce Pine Day, October 16th Pumpkin Palooza, October 30th Attractions Bear Creek Lakes, Red Bay Museum, Dismals Roxy Theatre, Bay Tree Council for the Performing Arts Franklin County Chamber of Commerce Office Hours: Monday - Friday 9 a.m. - 4:30 p.m.

256.332.1760 www.FranklinCountyChamber.org info@franklincountychamber.org

Franklin Living

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CHOCOLATE CHIP CHEESE BALL Ingredients • • • • • • •

8 oz. cream cheese, softened 1/2 cup real butter, softened 1/4 tsp. real vanilla extract (not imitation) 3/4 cup confectioners sugar 2 Tb. brown sugar 3/4 cup mini chocolate chips 3/4 cup finely-chopped pecans

Instructions 1. In a mixing bowl, mix the first three ingredients until fluffy.

2. Gradually add sugars then chocolate chips.

3. Cover with plastic wrap and refrigerate two hours.

4. Form into a ball inside plastic and wrap tightly.

Refrigerate another hour.

5. Roll in pecans just before serving.

6. Alternatively: If you don’t have time to refrigerate the mixture and roll it into a ball, put it in a bowl and sprinkle with the pecans and mini chocolate chips.

7. Serve with graham cracker sticks.

WORLD’S GREATEST SLUSH PUNCH I like to serve this red punch as “Roll Tide Punch,” and it’s also perfect for Valentine’s Day or Christmas. To make it “War Eagle Punch” or to serve for Halloween, trade the strawberry and cherry Jell-o for two packages of orange.

For Halloween, I freeze plastic spiders in a frozen ring to top off the punch.

Ingredients • • • • • • • •

1 1/2 cup granulated sugar 6 cups water 3 oz. package of strawberry Jell-O 3 oz. package of cherry Jell-O 48 oz. pineapple juice 2/3 cup lemon juice 32 oz. orange juice 4 2-liter bottles of Sprite or gingerale

Instructions 1. Bring the sugar, water and Jell-O to a boil in a large stockpot. Boil for three minutes.

2. Mix in the pineapple, lemon and orange juices.

3. Divide mixture into two gallon zip-top bags and freeze flat on a baking sheet.

4. Combine the contents of one bag with two bottles of Sprite or gingerale in a punchbowl.

5. Stir until slushy.

6. Repeat steps four and five with second bag and remaining 2-liters.

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MAMA’S CHEESE BALL Ingredients • • • • •

16 oz. cream cheese 2 cups grated cheddar cheese 1 bunch green onions, finely chopped 6 oz. thinly sliced ham 1 cup finely-chopped pecans

Instructions 1. Combine cream cheese, cheddar cheese, onion and ham in a bowl. Mix well.

2. Shape into a ball. Or, for a fun alternative, mold into a football shape.

3. Roll in pecan pieces.

4. If you choose to shape like football, you can use pecan halves as the laces.

Franklin Living

TACO SOUP This was a favorite of my FACS students. You can also prepare it in a slow cooker or InstantPot, instead of on the stovetop.

Ingredients • • • • • • • • •

1 lb. lean ground beef 1/2 large onion, chopped 1 packet taco seasoning 1 packet Hidden Valley Ranch dry mix 1/2 cup water 2 cans diced tomatoes, not drained 1 can whole kernel corn, drained 2 cans chili beans Toppings: sour cream, Fritos and grated cheese

Franklin Living

Instructions 1. Brown the ground beef with the onion. Stir and break up the meat as it cooks. Drain the grease.

2. Put browned meat/onion mixture in a large saucepan and add the taco seasoning packet and Hidden Valley Ranch packet. Add 1/2 cup water and simmer until well mixed.

3. Add tomatoes, corn and beans and simmer for 20 minutes, stirring to prevent sticking.

4. Serve with Fritos, sour cream and grated cheese.

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MEXICAN DIP

CHOCOLATE OATMEAL COOKIES

APPLE BRICKLE DIP

MAMA’S CHEESE BALL

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HAM AND CHEESE SLIDERS

CHOCOLATE CHIP CHEESE BALL WITH “SCOOBY SNACK” COOKIES

TEXAS CAVIAR

CORN SALAD

Franklin Living

CORN SALAD Anna Beth Gunderman Pressnell Ingredients • • • • • • • • •

Ingredients

2 12-14 oz. cans of corn, drained OR 3 cups of fresh corn off the cob 1/2 red pepper, diced 1/2 green pepper, diced 1/2 red onion, diced 2/3 cup mayonnaise 2 tsp. chili powder 1 1/2 cups cheddar cheese 5 oz. Fritos chili corn chips

Instructions 1. Combine all ingredients except Fritos in a large bowl and mix well.

2. Just before serving, stir in Fritos.

TEXAS CAVIAR Leah Gunderman Ingredients • • • • • • • • • •

APPLE BRICKLE Debra Spillers

2 cans black-eyed peas, drained and rinsed 2 cans white shoepeg corn, drained 1 bunch parsley, chopped 1 bunch green onion, chopped 1 large or 2 medium bell peppers, diced 1 tsp. minced garlic 2-3 tomatoes diced or 2 cans diced tomatoes, drained 1 large bottle Zesty Italian dressing Optional: hot peppers To serve: naco chips

Instructions 1. Combine all ingredients and chill overnight.

2. Serve with nacho chips.

CHOCOLATE OATMEAL COOKIES Vickey Cook

• • • • • •

8 oz. cream cheese, softened 1/2 cup packed brown sugar 1/4 cup sugar 1 tsp. vanilla extract 1 package almond brick chips (7.5 oz) or English toffee bits (10 oz.)

3 medium tart apples, cut into slices

Instructions

1. In a bowl, beat cream cheese, sugars and vanilla.

2. Fold in brick chips or toffee bits.

3. Serve with apples.

HAM AND CHEESE SLIDERS Deedra Moore Ingredients • • • • • • • •

24 Hawaiian Sweet Rolls (sliced in half, into a top layer and bottom layer) 1 lb. Black Forest deli ham 1 lb. Swiss cheese 6 Tb. butter, melted 2 Tb. mustard OR spicy brown mustard 2 Tb. sugar 1 Tb. minced onion 3/4 Tb. poppyseed

Instructions 1.

2.

3.

4.

5.

Preheat oven to 350 degrees.

Line a 9x13 dish with aluminum foil.

Place bottom layer of rolls in dish.

Place half of ham on rolls, then place cheese on top of ham, then place remaining ham on top of cheese.

Mix melted butter, mustard, sugar, minced onion and poppy seed.

Ingredients • • • • • • •

1 1/2 cup sugar 1/2 stick butter 1/4 cup cocoa 1/2 cup milk 1 tsp. vanilla 1/2 cup peanut butter 2 cups oats

Instructions 1. Bring sugar, butter, cocoa and milk to a boil and boil for one minute, no longer.

2. Add vanilla, peanut butter and oats.

3. Stir all ingredients with a wood spoon and boil on medium heat for one minute, no longer.

4. Drop by spoonfuls onto wax paper or parchment paper and let cool.

Franklin Living

6.

Brush some of the mixture on top of the top layer of ham, then place the top layer of rolls on.

7. Brush remaining butter mixture on top of rolls.

8. Bake at 350 degrees for 20 minutes, covered with foil.

9. Remove foil and bake another five minutes.

10. Cut into individual sliders and serve.

MEXICAN DIP Marla Goad Ingredients • • • • •

8 oz. cream cheese 8 oz. sour cream 1 packet taco seasoning Small jar Picanta sauce 4-8 oz. cheddar cheese

Instructions 1.

Mix first three ingredients together and pour into a baking dish.

2. Top with sauce and cheddar cheese.

3. Heat in microwave or oven until bubbly and cheese is melty.

4. Serve with tortilla chips.

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Gardening with grandkids Couple inspires gardening love in next generation Story by ALISON JAMES Photos by ALISON JAMES and CONTRIBUTED

“I

just do it because I like it.” With that simple statement, Jimmy Poss encompasses his feelings about his luscious backyard garden, where he grows cucumbers, peppers, squash, okra, corn and tomatoes.

Poss and wife Billie Sue, of Russellville, don’t grow their produce for the farmers market or a roadside stand, instead choosing to share it freely with friends and neighbors. “My enjoyment is giving it to people,” Jimmy explained. In addition to yielding delicious fresh vegetables, gardening also does something else for the Possess: gives them a special way to connect with their grandchildren.

Jimmy said although he has a family heritage of gardening, his family didn’t plant much when he was young.

Lifelong natives of Russellville, Jimmy graduated from Russellville High School in 1961, and Billie Sue graduated in 1959.

“His daddy always had a garden,” noted Billie Sue, though as Jimmy recalls, “When we were growing up, he didn’t have time, a whole lot, for it. He was a carpenter, and he was feeding six mouths.”

The 80-year-old couple has one son, Jim, and he and

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wife Carmen have the Posses’ four grandchildren: Jayna, 18, Javan, 15, Asher, 10, and Kingzlee, 8 – the younger three of whom have been dedicated gardening helpers since toddlerhood.

“We just like to help him out and help pick everything,” explained Asher. Kingzlee feels the same, often reminding Papaw not to start harvesting until she’s around to help. “Usually I like to pick the grape tomatoes he grows,” she said. “The okra can be hard to pick with your hands, but the squash is pretty easy and the peppers. Everything else is pretty easy to pick with your hands, besides the cucumbers.”

“The big tomatoes, they’re probably one of the hardest things to pick with your hands,” Asher added. “They’re real tough and the vines are pretty thick … You slowly pull it harder and harder, and it will just pop out.”

Of course, the best part might be eating the fruits of their labor. Kingzlee said her favorite is squash and okra, fried up by Granny Billie Sue. Javan also enjoys Granny’s fried squash and okra, and Asher’s favorite is a juicy slice of salted tomato.

Papaw Jimmy said he loves having his grandchildren’s help as he grows and picks his yearly garden. “Oh, I enjoy it,” he said. “I look forward to them coming and helping me out and keeping me straight.”

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Garden planning begins around Good Friday each year – any earlier and the plants are too threatened by spring frosts and chills. Jimmy buys tomato plants from the RHS Agriculture Department and saved seed of other plants from one year to the next. In addition to his regular crops, he also nurtures pecan trees and muscadine vines.

Tilling and fertilizing precede planting, and an electric fence protects the small garden from deer and other critters. The squash or tomatoes are usually ready earliest, and harvesting continues through August or September – although sometimes the Posses have continued to enjoy fresh tomatoes all the way through to Christmas, green tomatoes ripening in the basement.

“I think the biggest enjoyment he gets out of it is sharing with others,” Billie Sue

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said. He’s never given a thought to selling what he grows. “That’s not why I raise it,” Jimmy said. “He’d rather give it to them,” Billie Sue added.

The garden fills about a 30-to-50-foot space in the backyard. “It’s just a small garden,” Jimmy said. “It’s enough for me though.” “And me!” Kingzlee added.

“I just enjoy it. You don’t worry about the time it takes or anything else,” added Jimmy, who has had more time for the garden since retiring from commercial construction in his 60s. Billie Sue is retired from the Franklin County Schools system, where she taught business education for nearly four decades.

Son Jim is pastor at Branches Church in Russellville, where the whole family attends, and works with Neil Willis at Artistic Jewelry. Carmen teaches at Russellville Middle School.

In addition to gardening, the Poss grandchildren stay busy with sports and other activities. Javan and Asher play football and basketball, and Kingzlee plays soccer and does gymnastics. Asher also plays baseball and enjoys math, history and robotics; Javan plays tennis, hunts, plays piano and enjoys math, science and singing in the show choir, and he keeps the yard cut at Granny and Papaw’s; and Kingzlee likes reading and learning about wildlife, like snakes and beetles. Big sister Jayna plays soccer, basketball and volleyball and sings with the church praise team.

Jimmy has some simple advice for anyone who is thinking about starting their own garden: “If they don’t like to work, leave it alone.”

“He really has worked hard,” Billie Sue said. “Every other day finds him the garden.”

Franklin Living

FAITH FOCUS

Choose the next right thing

W

h a t happens next after you make a bad decision?

It’s an important question because sometimes instead of following a bad decision with a good one, we fall into the trap of piling one bad decision on top of another.

It happens in sports all the time. On the basketball court, it could be not blocking out and then going over your opponent’s back and committing a foul, rather than conceding the rebound. On the baseball field, it could be mishandling a groundball and then trying to make an impossible throw to first. Suddenly, one error has turned into two.

Unfortunately, Christians sometimes fall into the trap of making one bad decision after another, and sometimes those bad decisions are sinful.

Most Bible students are familiar with the story of David and Bathsheba recorded in 2 Samuel 11-12. King David makes a string of horrible decisions resulting in lust, adultery, deception and finally murder.

David could have halted the downward spiral of sin had he paused after any one of his bad decisions, searched for and then chosen the next right thing or the next best action.

Unfortunately, David’s mirror was broken. He couldn’t see his own sin, and it cost him dearly. David finally achieved clarity related to his own ac-

tions when God’s prophet, Nathan, arrived and shared a parable with David.

What might the next right thing look like for us today?

When I’m in a strained relationship, the next right thing or next best action might be biting my tongue and saying nothing. It might be listening, which goes hand in hand with biting my tongue. It might be walking away until some of the negative emotion subsides. It might be remembering how much I really love this person.

It might be forgiving in a genuine way. In some cases, it might even mean seeking some professional help.

No matter the situation or the temptation, the key is to pause and ask the question, “What is the next right thing or the next best action I can take?”

It is also important to remember that God’s Word, when opened and applied, still fixes broken mirrors today.

That’s why James instructed his hearers to always be looking intently at the perfect law of liberty and abiding by it (James 1:25). God’s word will confront our pride, arrogance, anger and selfishness. Obedience to the perfect law of liberty will help us more consistently choose the next right thing and the next best action.

What next right thing will you choose to do today?

Philip Goad is the minister at North Highlands Church of Christ in Russellville. He is married to Marla, and they have a daughter, Kayla Thorne, who is married to Josh. They also have a son, Preston, and one grandchild, Greyson Thorne.

Franklin Living

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Hometown to Hollywood From Franklin County to California, actor/musician Myk Watford finds his niche

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Franklin Living

Story by MARÍA CAMP Photos by MARÍA CAMP and CONTRIBUTED

T

hese days, Myk Watford is based out of California, but the actor/ musician lived in Russellville for a long time.

“I loved growing up in a small town and having the safety that went along with that,” said Watford. “It sounds almost like Norman Rockwell, but we’d come home from school, throw our shoes off and run out into the woods or go play football in the yard or basketball in the driveway.

That’s what the days were like.”

Best known for being on procedural cop shows like “CSI,” “NCIS” and, according to his website, “every other procedural using an acronym,” including a recurring role on “Law and Order: SVU,” Watford has also been in feature films, including “Coen Brothers,” “No Country for Old Men,”

“Spider-Man (2002),”“Trailer Park of Terror” and “NY Prison Break.”

His most recent role is portraying Muscle Shoals resident Rick Hall – one of the founders of the world-famous FAME Studios in Muscle Shoals – in the Aretha Franklin biopic “Respect,” which was released in theaters Aug. 13.

As the “Father of Muscle Shoals Music,” Hall was influential in recording and promoting country and soul music. He helped Aretha Franklin develop her voice and career.

“Playing Rick Hall is one of the greatest honors of my career, and it’s a dream come true to have the opportunity to portray someone from the same area as me, who has been so impactful,” Watford said. “I did a lot of research and had a lot of conversations with Spooner Oldham, David Hood, Rick’s son, Rodney, and his wife, Linda – I wanted to get it right.”

Watford said everyone involved in the film was “very honest” about who Hall was and wanted the whole picture of him as a person to be shown – not just the positive parts – something Watford finds admirable.

FAME Studios, originally known as Florence Alabama Music Enterprises, was founded in 1959 by Rick Hall, Bill Sherill and Tom Stafford. In 1960 Hall took over sole ownership and shortened the name.

Artists who have worked with FAME include Aretha Franklin, Little Richard, Wilson Pickett, Etta James, Otis Redding, the Osmonds and many others.

“It always has a big impact on me – the first time I see one of my movies on the big screen,” Watford said. “It’s a very special experience. There’s just something about seeing your work on a huge screen like that, two stories high in a big theatre.

It’s an inspiring experience every time.”

Watford, as Rick Hall, is pictured center.

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Watford said when he was young, he didn’t know Aretha Franklin had recorded in Muscle Shoals, but he was aware of Rick Hall. “I knew what was happening in FAME Studios, and I understood that people from the area, primarily because of Rick and FAME, had been able to have worldwide success, but at the time, I didn’t know of anyone from our area who had gone out and made a name in film or television or on Broadway,” Watford explained. “It was a difficult place for me to get to – where I could believe that a kid from the woods could go out and accomplish what I was hoping to do.”

Watford, also a musician, enjoys playing with his popular swamp-rockabilly revival band, Stumpwaller. “The music Rick produced in Muscle Shoals has had a huge influence on my music for a very long time,” said Watford. “I love Southern soul music, and my band is kind of a rockabilly band with a Southern soul influence.

“For me, it’s important to have an ‘honest moment’ with people through music,” he addd. “Music is very meaningful to me.

It has always been my language. I believe the closest thing to salvation we can have on Earth, with our feet sitting on the

ground, is the complete escape that can come through music.”

Despite the success he has found, Watford said he didn’t always know he wanted to be an actor. His first passion was football.

When Watford’s father told him he had to quit football until he could get his grades up, it was devastating to him at the time because football was how he had defined himself. It was around that time, however, that his sister came in one night with a big trophy after having won the state dramatic interpretation contest for high school acting.

“I didn’t even know she was into acting,” said Watford, “and I had definitely never thought of acting as something you could really go and do and be recognized for it. I was fascinated by the idea.”

When he saw her perform in a play, he realized it was something he could do and wanted to do, although “I had never really acted before,” said Watford, “outside of a play in kindergarten.”

Watching his sister portray dance teacher Debbie Allien in a production by drama teacher Donnie Bryan of the musi-

cal “Fame,” Watford said he had a moment of extreme clarity.

“This will sound dramatic, but when she came out and performed her role, she was amazing, and it was like the sky opened up and shone down on me, and in that moment, I understood that it was something I could do,” he said. “Somehow, I just knew that I could, and that it was what I was supposed to be doing. The very next day, I transferred into one of Donnie Bryan’s acting classes, and my first play, “You, the Jury,” was the only time I’ve ever performed in a play with my sister.”

Watford said he would not be where he is today if not for all the guidance, encouragement and opportunities Bryan provided.

“I know I’m not the only person who could say this, too, because he’s had such an impact on the lives of young actors and artists coming out of the South who had not previously understood they could actually go out and succeed in these areas and achieve their dreams.”

“I’m so proud of Myk and his performances in theatre, television and film,” said Bryan, who is now retired. “He represents his hometown outstandingly well. I

Watford, as Rick Hall, is pictured far right.

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love seeing his work and the passion he has for it, and that always reflects in his shows. He’s a great actor, and I saw that in him early on.

“I’ve enjoyed watching his work, and I’m proud of his success and his love for his family. He’s a wonderful dad. I believe great things will continue to come his way, and we’ll all be watching.”

“Donnie Bryan selected roles for Myk that offered him the best opportunities to develop his talents and showcase his skills,” said Vic Watford, Myk Watford’s father. A dedicated father, Vic traveled with his son’s high school drama department, often driving a truck filled with stage props, to drama festivals. Privately, the judges, who were professors from a variety of colleges, would tell him his son had “something special.”

As college approached, the younger Watford struggled to decide where to go and what to study. While he knew he

Franklin Living

wanted to pursue acting, the colleges he had offers from didn’t offer a degree in acting, and the scholarships didn’t go very far.

“He was preparing to major in teaching at a college here in Alabama,” said Vic, “and work as a coach and drama teacher, but I didn’t think it was the best fit for him, and I could tell he was disappointed with the prospect.”

Vic said his son had been offered a scholarship for an actor training program under Ken Washington at the University of Utah, and college drama professors from around the country agreed it was where they would send their own child, if it were an option. The decision was made.

“Myk has earned his way into an acting career,” said Watford, “and he continues to make me very proud as he demonstrates his talents, his insights, his creative abilities and his leadership in a very difficult field. I always knew he could do it.”

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Be our guest Fancher Guesthouse provides peaceful getaway in heart of Red Bay

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Story and photos by MARÍA CAMP

A

block from downtown Red Bay, The Fancher Guesthouse – described as “cottage/farmhouse style lodging” on its Airbnb listing – has become a favorite relaxing getaway for many who have come to know it.

Open since 2017, it’s owned and operated

by Mayor Charlene Fancher and husband Jerry Fancher.

The Fanchers first moved into the main house on the property in 2015. Built in 1929, the home boasts a storied history: It started out as a one-family cottage-style home owned by Dr. Grady Jordan, the first dentist in Red Bay. His daughter, known as Miss Arva, used to run a Sunday school class out of what is now the guesthouse, and she also liked to entertain there. Local children enjoyed going there after school, and Miss Arva always had something yummy baked up to share. In homage to this history, the Fanchers said they enjoy feeling they’re carrying on the tradition she started of using the Guesthouse for hospitality. They feel she would approve – and they even have her recipes, something they consider an honor to own.

Conveniently located in the heart of downtown, The Fancher Guesthouse is cozy, beautifully decorated and wellsupplied; however, it had much humbler beginnings. At the time the Fanchers acquired the property, the guesthouse building was half of a single-car carport the Fanchers describe as having been “in pretty rough shape” and “small, even for one car.” The rest of it was dedicated to storage.

“It was pretty old and needed renovation, but we fell in love with its possibilities,” said Charlene Fancher. “We initially created this guesthouse primarily for our son and daughter-in-law to have a place to stay when they came home for visits.

After about a year and a half, they decided to move back to Red Bay. Our daughter lives in Vina, so we have both our children nearby now.”

With the need for a family guesthouse waning, the Fanchers began considering their options for renting it to out-oftown guests. Friends and family were still staying in the guesthouse at times, but Fancher said it was mostly “just sitting there,” so they decided to try opening it to the public. “We thought we’d give it a whirl and just see what happened,” said Fancher. “We both work a lot, and we have four grandkids, so we wondered if we had time for a guesthouse too, but we make time for it. We love having it.

“We did a lot of work and made some

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changes and finally welcomed our first guest,” she explained. “It wasn’t an Airbnb at first. We added that later to help with advertising.”

From her experiences serving on the city council and as mayor, Fancher said she knows firsthand there are times when visitors to Red Bay can’t find a place to stay, so she hoped the guesthouse could help fill a need and make it easier to keep people in town to more fully discover all the area has to offer.

She said she makes sure guests feel welcome and safe in Red Bay, and she doesn’t hesitate to recommend alternative local lodging for them if the guesthouse is already booked.

Fancher said many guests say the guesthouse seems bigger on the inside than they expect when they pull up and see it from the driveway. Amenities include a king-size Sleep Number bed, kitchenette with sink, mini-fridge and microwave, private laundry room, bathroom, Wi-Fi, television, dining table and access to the backyard, including a grill, gazebo and sitting area including a large umbrella for shade.

“Some of the people want to get to know us a little,” Fancher said, “and others just want to be left alone. We want everyone to be comfortable and have the kind of experience they are looking for. If they want to be left alone, they can definitely get that here.”

Pets are welcome at the guesthouse.

“We love pets,” Fancher said, “and there’s a fence, something that’s important to a lot of our motorhome guests, as the majority of them have pets.” With Tiffin Motorhomes being based in downtown Red Bay, Fancher guests are often motorhome owners staying in the area to have their motorhomes built or repaired. Employees of the company sometimes stay there, as well.

The Fanchers said they have met many new friends through running the guesthouse, and they still host friends and family there as well. They said it works well because guests have the privacy of their own place, but the Fanchers are right next door if anything is needed or if guests want to socialize.

“We’ve had the opportunity to meet a whole lot of different folks,” said Jerry Fancher. “We get a lot of return customers, often the motorhome folks, especially in spring and summer. Some are having routine service or extensive repair work done and have to leave their motorhome for extended periods, so this gives them somewhere they can enjoy staying while they have that done.”

He said some guests have stayed as long as a month while their motorhome was be-

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ing built. “They’ll go in to Tiffin and check on things and be involved in the process every step of the way. The motorhome folks have their own community where they share information, and we got a lot of business through word of mouth that way.

“We also get a lot of hikers,” he added.

“They’ll go to the Dismals and Rattlesnake Saloon and Tishomingo State Park. There are lots of places of interest, both right around Red Bay and in the greater North Alabama area.

“People come for lots of reasons. Some are fans of Tammy Wynette or learn about her after they get here. We get fans of Elvis staying here while visiting Tupelo to see his birthplace and people enjoying the Bear Creek Lakes.”

Some of their guests are people with friends and family in the area coming back for a visit, and others are just people looking for a comfortable place to get away and relax. “Some people call us or message through Airbnb, and they’ve never even heard of Red Bay previously. They just want somewhere quiet where they can have some peace.”

The Fanchers estimate they’ve had at

least 75-100 guests so far, though they haven’t kept precise records. Some have been from Texas or other Southern states, California and even New York. “One lady came from Washington D.C.,” Fancher said.

“She was visiting family in Birmingham and just wanted somewhere quiet to relax. We never saw her the whole time she was here, but when she left, she said it was the best rest she had gotten in a long time and that she would definitely be back.”

Another guest was a man who had lived in Alaska and worked on the pipeline.

“You never know what kind of people will find their way here. We’ve met a lot of interesting folks.

“When we first bought this house, we never imagined we’d be running a guesthouse, but we want to promote Red Bay, and this is a good way to do that, and it’s a nice side project we work on together.

We love meeting people, and it’s been a very good experience. We have never had a bad guest or a complaint.”

“We always hope guests will want to return. A lot of them fall in love with Red Bay while they’re here, and that’s what we like to see. Our community has a lot to offer.”

Franklin Living

FROM THE EXTENSION

Falling into pumpkin love

A

utumn is fast approaching, and for many people, the September/October timeframe is synonymous with one thing: pumpkins.

Pumpkins are a warm-season vining crop. They come in a variety of sizes, shapes, colors and textures. They are a good source of vitamin A and fiber but are mostly desired for their decorative value.

CLIMATE/SOILS

Pumpkins thrive in warm weather, being highly frost-sensitive. Plant them after the danger of frost has passed and the soil has begun to warm. Seeds need a soil temperature of at least 70 degrees to germinate. Plantings can also be made during summer, as long as they can mature before the first fall frost. For Halloween pumpkins, it might be best to plant seed in early- to mid-July, depending on the variety.

PLANTING

For more uniform production, start seeds in a container or tray and allow them to grow until they have three “true” leaves. Then, thin to one healthy seedling and plant one seedling per hill. Growers can also sow the seed directly into the warm garden soil and thin at a later date.

Pumpkins need a sunny location with well-drained soil.

They will start to die after 48 hours in waterlogged soils.

Incorporating organic matter in the soil and building high rows will help with drainage. This can be done with leaf mold or other composted materials. Best yields are on sandy soils with a pH between 6.0 and 6.8.

Seeds need to be planted 1-1.5 inches deep at a rate of two to three seeds per hill. Space hills 2-5 feet apart within the row, with 4-8 feet between the rows, depending on the variety selected. This will take about 0.5 ounce of seed per 100 feet of row.

Thin to select the best seedlings after they emerge and have grown for two weeks. Vines may also be trained down the rows by moving the vines in the direction of the row, so the middles are kept open and can be cultivated for a longer period.

To produce larger pumpkins for fun or for local county fairs, plant seeds approximately 120 days before the show date. Vines will need plenty of space to grow.

Prune off the first few female flowers, then let only a few set to baseball size. Finally, choose the best one or two and remove all others.

Remember to turn the developing pumpkins once per week to obtain a wellshaped product.

Franklin Living

LET’S GET TECHNICAL • Did you know pumpkins belong to the gourd family, Cucurbitaceae, along with watermelons, summer squash and zucchini?

• They are in the genus Curcurbita and are usually referred to as “cucurbits.”

• Pumpkins actually come from a variety of species, including C. maxima, C. mochata, C. pepo and C. argysoperma.

FERTILIZING

A soil test will yield exact fertilizer recommendations. If growers do not get a soil test, they should apply 4-6 pounds of a complete fertilizer like 8-8-8 or 8-24-24 per 100 feet of row two weeks before planting.

While pumpkins respond to an additional side-dressing of nitrogen when the vines begin to run, be careful not to overfertilize. Keep fertilizer off the leaves because it might burn them. Over fertilizing results in excessive vegetative growth, which can lead to delayed yields and a greater risk for fruit rot and foliar disease.

Many gardeners prefer to apply half of the nitrogen and all of the phosphorus and potassium at planting and then apply the remainder of the nitrogen at “vine run.” If potassium is low, fertilize with potassium nitrate, especially in sandy soils.

MAINTENANCE

Black plastic mulch is beneficial for weed control with many vegetable crops. It conserves moisture and fertilizer, helps control weeds, accelerates plant growth and reduces fruit rots. It will need to be placed over the rows before planting occurs. Grass clippings, bark products, pine straw, hay and other products may also be used. Be sure hay or straw has not come from a source that has been treated with herbicides.

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MANAGING PESTS

As with any crop, a number of pests and problems can threaten your pumpkins.

WEEDS 1. Weeds are a problem with growing any crop. Pre - emergence herbicides k ill germinating weed seeds and work well to control annual weeds. These are applied immediately after planting, to a clean plant bed.

2. Sethoxydim for grasses, halosulfuron for nutsedge or shielded sprays of glyphosate can be used as a post-emergent on actively growing weeds.

3. Light cultivation between rows will also help to control weeds.

BUGS 1. Most common problems: squash vine borers, squash bugs, cucumber beetles and spider mites 2. Best control: a regular, scheduled spray program in conjunction with an integrated pest management approach.

3. Scout regularly, know pest threshold limits and spray only when necessary with labeled insecticides.

4. Products: Permethrin and bifenthrin are the most effective insecticides, followed by spinosad, malathion and carbaryl. Natural products like oils, soaps and pyrethrins are labeled but are not as effective.

IRRIGATION

Sufficient watering is important to get adequate pumpkin growth and quality yields. If the leaves begin to wilt, blossoms will drop rather than set fruit.

With irrigation, a thorough soaking is always much better than a light sprinkling. Dam up the ends of the rows to flood the middles or use a form of drip/trickle irrigation.

Drip uses less water, reduces disease and only applies it where water is needed, at the roots. Place drip tape 3-4 inches from the center of the bed and 2-3 inches deep or simply place a soaker hose on top of the soil.

If using plastic as a mulch, the soaker or drip hose should be beneath the plastic. One inch of water per week is needed early, and up to 2 inches could be needed during the 30 days before harvest.

POLLINATION

Pumpkins are monecious, which means they produce male and female flowers separately on the same plant.

Pollen must be transferred from the male flower to the female flower to obtain proper fruit set.

Pollen is transferred primarily by bees. If pesticides are used, it is best to apply them late in the afternoon when bee activity is usually lower. Poor weather – such as rain, high winds and high humidity – can affect the bees’ ability to pollinate.

DISEASES 1. Most common: powdery mildew and downy mildew. Downy mildew attacks when temperatures drop into the 50s and moisture is present for six to 12 hours, usually in the form of dew. Powdery mildew does not require moisture to establish.

2. Use chlorothalonil, mancozeb or copper sulfate for these diseases, being sure to get complete leaf coverage. Again, the most effective control will result from selecting resistant varieties and using a good IPM program.

3. Several viruses affect pumpkins, and their symptoms vary with the different strains. In general, the leaves and fruit take on a green/ yellow mottling and usually become distorted.

Insects, mostly aphids and thrips, spread the virus, so eliminating insect vectors is key.

4. Growing varieties that have virus resistance is the best control method.

NOTE: Read all labels before applying any pesticides. Using these materials properly is beneficial to the crop, the environment and the applicator. Proper timing, application and amounts used are essential for their safe use. The label is the law; follow it.

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Franklin Living

PUMPKIN PICKIN’ HARVESTING

Pumpkins are harvested when fully mature. The skin will have darkened and developed to the proper color for that variety and will have become tough and hard to puncture with the thumbnail. They will keep well for several months with proper storage conditions – temperatures between 50-55 degrees and moderate humidity, 50-75 percent.

Harvest them by cutting the mature fruit off the vine, leaving about 2-4 inches of stem on the fruit. This helps to prolong storage life. Wiping the pumpkin down with an antibacterial or bleach solution may also help to prevent any disease problems.

VARIETIES

Most pumpkin varieties are bred to look good, but some newer ones are bred for rind thickness, stem strength and durability. With all the variability, it is important to select varieties suited for growing in your area. A few choices include: Mini: Jack-Be-Little, Munchkin or Sweetie Pie Small: Spookie, Triple Threat, Darling, Early Abundance or Small Sugar Medium: Corvette, Magical, Jack-O-Lantern, Trick or Treat, Autumn Gold or Spirit Large: Casper, Cushaw, Early Giant, Mustang, Jumpin Jack or Connecticut Field Jumbo: Prize Winner, Big Max or Dill’s Atlantic Giant

Whether choosing a pumpkin to display whole or carve into a funny or frightening spectacle, these pointers will help make sure that pumpkin lasts all season long.

“One of the biggest parts of preserving your pumpkin is selection,” said Alabama Extension regional home grounds agent, Jack LeCroy.

To select a healthy pumpkin, make sure there are no cracks or blemishes present. Be sure to feel the pumpkin for soft spots. “Soft spots could mean the pumpkin is already starting to rot, which will quickly decrease the lifespan of your pumpkins,” LeCroy said.

Rot will be the quickest detrimental factor for a carved pumpkin. It is important to store pumpkins in a location with good air circulation and dry conditions to avoid rot as much as possible.

“When planning your fall decorations, make sure to keep plants that will require watering away from your pumpkins to avoid any type of moisture buildup,” he said.

Placing the pumpkin in a shaded area would be best for its longevity. Sunlight can start to break down pumpkins faster.

If there is a heavy frost in the forecast, take care to cover them or bring them indoors.

While Halloween excitement builds as October continues, an important step to preserve the longevity of a carved pumpkin is not carve too early. If you carve too early in the season, rot is more likely to set in over time.

To keep pumpkins fresh as long as possible, a soak in a bleach solution should do the trick.

1. Rinse pumpkin with soapy water.

2. Mix one tablespoon of bleach per gallon of water in a bucket large enough to submerge the pumpkin.

3. Submerge pumpkin in the water, holding it under the water for two minutes. Make sure to wear gloves!

4. After soaking, let the pumpkin air dry.

These pre-carving steps should help prevent microbial growth, which can set in quickly and wilt the pumpkin.

Another way to prevent this is to spray the carved pumpkin with the same bleach mixture every day. This will keep the carved flesh hydrated while keeping microbial growth from getting out of hand.

Carved pumpkins are more likely to deteriorate quicker than whole pumpkins. The hollowed out spaces allow places for pests to burrow in and feast on the pumpkin.

After carving, make sure to smear the inside and outside of the pumpkin with petroleum jelly to keep it hydrated. If pests present an issue to your pumpkin, mix the petroleum jelly with hairspray, acrylic finish spray and Tabasco sauce.

Here are a few additional tips to keep carved pumpkins from wilting: 1. Instead of using real candles to light pumpkins, try using battery-operated lights.

2. If the pumpkin does begin to wilt, salvage it by soaking it in cold water. Fully submerge the pumpkin in cold water overnight. Its skin should come out rehydrated and ready to shine again. Make sure it is thoroughly dried before displaying again.

3. In addition to using petroleum jelly, spray the outside of the pumpkin with clear acrylic spray. This provides another layer of defense against bacteria and pests.

Making sure pumpkins are prepped and ready for display will provide the perfect spooky addition to festive fall decorations.

GIVE ME SOMETHING GOOD TO EAT

Pumpkins aren’t just pretty to look at; they are also a tasty treat! Try one of these recipes for enjoying different parts of the pumpkin.

DRIED PUMPKIN SEEDS • •

•

ROASTED PUMPKIN SEEDS

Carefully wash pumpkin seeds to remove any clinging fibrous pumpkin tissue.

Dry the seeds: Seeds can be sun-dried; dried in a dehydrator at 115-120 degrees for one or two hours; or they can be oven-dried on the oven’s warm setting for three to four hours.

Stir seeds in the oven frequently to avoid scorching.

• • • • •

Heat oven to 250 degrees.

Mix dried seeds with just enough oil to lightly coat seeds.

Add salt, if desired.

Place in a flat pan in the oven for 10-15 minutes.

Stir occasionally.

PUMPKIN LEATHER Vegetable leathers are made similarly to fruit leathers. Common vegetable leathers are pumpkin, mixed vegetable and tomato.

Ingredients • • • • •

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2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and puréed 1/2 cup honey 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/8 tsp. powdered cloves

Instructions 1. Blend ingredients well.

2. Spread on tray or cookie sheet lined with plastic wrap.

3. Dry at 140 degrees.

Franklin Living

DECORATING WITH PUMPKINS Welcome fall into your home by incorporating pumpkins into your décor. The possibilities are endless.

• Place pumpkins in baskets and wooden bowls.

• Surround them with candles.

• Add them to dining table decorations.

• Use mini pumpkins as placecard holders.

• Add them to your regular decorations.

• Use them with flower decorations.

• Hollow them out and add flowers or plants • Dress them up by adding embellishments or paint them using different designs.

• Place them on end tables, countertops and cabinets.

• Add height to your décor by placing pumpkins on cake stands or stacks of books.

Information courtesy of the Alabama Cooperative Extension Service, Mississippi State University Extension Service and the Georgia Cooperative Extension Service. Contact the Franklin County Extension Office for more information on growing pumpkins at 256-332-8880.

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ATENCIÓN: si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al 1-888-830-8482 (TTY: 711). 注意：如果您使 用繁體中文，您可以免費獲得語言援助服務. 請致電 1-888-830-8482 (TTY: 711).

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FACES OF FRANKLIN COUNTY July Fest was a hit for 2021, with all the usual fanfavorite events and activities, from live music and vendors to the Draw Down and the fireworks.

Photos by MARÍA CAMP

Kyle Green, John Ayers, Tanner McAlister, Stephen King, Marshall Rogers and Tristan Moomaw

Sue Emerson, Crystal Page, Sawyer Page and Ryder Page Brenda McAlister, Vina Mayor Michael Moomaw and Vina Fire Chief Jeff McAlister

Lula Abston

Kathy Ivy Hacker and Danny Hacker

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Franklin Living

EDUCATION CORNER

K

indness is something I’ve been pondering a lot lately. While we’re still battling an ongoing global pandemic, there are people facing challenges and problems we know nothing about, and the words we say or the way we act toward another person can either break them or build them up.

Now, I don’t know about you, but I want to make sure I’m building others up, and I want that to be the kind of culture we have at RCS, as well.

I think we do an excellent job of that here, and we have teachers and students who daily strive to lift up their students or classmates – who lend a helping hand when needed, who cheer one an-

Making kindness cool

other on and who stand up for one another.

But no matter what, there’s always room for improvement. If you have a child in our system, we would love for you to help us reinforce these ideas of kindness at home.

Teach them to be kind to everyone. Teach them to be an includer and not an excluder. Teach them to be a good friend and help others who need helping.

Teach them to stand up for people who are having trouble standing up for themselves. Teach them to make kindness cool.

If you don’t have a child in our system, you still play an important part in reinforcing these ideas out in the community. There are always going to be people looking to you to see how to act or talk. You never know when someone might be looking to you as a role model, so it’s important to show kindness out in the community, as well.

Be nice to your waiters and waitresses, even if mistakes are made. Be respectful in your words and actions. Do what is

right, no matter what. Open doors. Be polite. Encourage one another. Set an example.

If we all started putting these things into practice more often than we currently do, I truly believe we’d all be better off.

Be the kind of person who builds up instead of tears down. Who looks for the good in others, has patience when things are difficult and gives grace where it’s needed. That is what we’ll be striving for at RCS, and we hope you’ll join us, too.

Let’s create a culture of kindness in our community that’s second to none!

Heath Grimes is the superintendent of Russellville City Schools.

He and his wife Amy have three daughters: Leah, Halle and Erin.

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Why I Love Franklin County

Tanya Capalla

T

anya Capalla moved to Franklin County four years ago from New Jersey to start a farm. The licensed practical nurse grew up in Sparta, N.J., and earned her LPN degree from the Morris County School of Technology. She has two adult children, Luke Mason, 29, and Erica Mason-Capalla, 25.

1. What is your job title, and what does your work entail?

I work for Genesis Healthcare at Keller Landing Nursing Home in Tuscumbia. I’m the charge nurse for the long-term care facility caring for the elderly. I work 12hour shifts at night, doing medications and making sure they are comfortable. We take care of people with Alzheimer’s and younger people in their 40s and 50s with disabilities.

2. What do you enjoy about your job, or what makes it meaningful?

I love caring for the elderly and making them as comfortable as I can in what is probably the last place they will ever live. I want to make it feel like home as much as possible. Basically, that’s my calling. I’ve always cared for people my whole life.

I get attached to them. They’re like my family – like grandparents or the younger ones like cousins. I like to make them

“I like it when we have the Hoedown and Watermelon Festival and events like that. I like the community atmosphere of it.”

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laugh if I can, even if they are hurting inside or outside.

3. What is your favorite place to visit in Franklin County?

The Dismals. I love the Dismals. I love the outdoors. I love the Dismalities. I love nature and being outside.

4. What is your favorite Franklin County restaurant, and what do you like about it?

Frosty Inn. The owner Pam is a very nice person. We became friends, and she knows my whole family basically from New Jersey.

I like her ice cream, and I also love the house sauce. Pam is a great person.

5. Why do you love Franklin County?

Most of the people are friendly.

It’s peaceful where I live. I like it when we have the Hoedown and Watermelon Festival and events like that. I like the community atmosphere of it.

FAST 5 1. Favorite hobby: Cooking, crafts, and growing things. Building things, like diaper cakes. Christmas decorations.

2. Favorite food: Pork and sauerkraut. I make my own sauerkraut.

3. Goal or ambition: I want to make my farm self-sufficient so you can eat anywhere on my farm wherever you walk. I want to be able to feed the people. I want to be a local farmer. Relax and pick a grape here and blueberry there.

4. Church: Franklin County Cowboy Church.

5. Something people might not know about me is: I always wanted to be a vet. That’s why I have so many animals. I do plumbing and electric and build things. I can do tiles and floor; I’m kind of a handywoman.

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