Madison Living Magazine - June 2020

Chris Vrenna • Smokin’ Good at the Ricky Shack • Melanie Dickerson

MADISON Living June 2020 | $4.95 madisonlivingmagazine.com

Heavy hitter

Boxing defines way of life for Sparkman senior

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Editorial Rebekah Martin Alison James John Few Contributors Gregg L. Parker Bob Labbe Richard George Eric Terrell Joshua Berry Erin Coggins Lee Marshall Mary Lynne Wright Mary Anne Swanstrom Marketing Donna Counts Administrative Sierra Jackson French Salter

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CONTRIBUTORS Alison James, copy editor

Alison James earned her bachelor’s degree in journalism at Auburn University, graduating in 2012. She began her career in community journalism in Alexander City and Dadeville, followed by a stop in Opelika before landing in north Alabama. She loves sharing the stories – and correcting the grammar of those stories – of the people and places that make north Alabama such a special place.

John Few, contributing writer John Few has been in the field of newspaper journalism and production for nearly 25 years. John has served as a staff writer for The Demopolis Times, the daily newspaper in West Alabama, and editor for the weekly newspaper the Black Belt Gazette. He was transferred in 2009 to begin his coverage of Madison. In covering the City of Madison the past 10 years, John has reported on several key events, such as construction of the Hogan Family YMCA and James Clemens High School. Over the years, as Madison has grown, John has been there to cover the news that has made Madison home. Together John and his wife, Lori, have seven children, ranging from 15-23 years old.

Bob Labbe, contributing writer

Bob Labbe is a lifelong resident of the Huntsville community. He has been in the local news media for 46 years, a multi-award-winning journalist in television, radio and print media. He is a member of the Huntsville-Madison County Athletic Hall of Fame and has been nominated for both the Alabama Press Association and Alabama Music halls of fame. Bob has hosted a radio program, Reelin’ in The Years, for 28 years on WLRH-FM Public Radio. He has also been a local high school basketball referee for 27 years and was a high school football referee for 15 years. Bob is an avid sports fan and collector of 45 rpm records. He once boxed Muhammad Ali and was the reporter who asked the famed Paul Bear Bryant his last question as coach of the Alabama Crimson Tide.

Gregg Parker, contributing writer

A graduate of Mississippi State University, Gregg Parker relocated to Madison with Intergraph Corporation in 1990 with wife Brenda and son Andy. For 15 years Gregg wrote for “Madison Spirit” and “Limestone Spirit” sections in “The Huntsville Times.”

His articles have been published in numerous chamber of commerce publications, “Southern Family Magazine” and “Life on the Water.” Gregg considers it a privilege to document Madison’s coming of age in his hundreds of articles for “The Madison Record” and “Madison Living” magazine. Gregg enjoys spoiling his rescue dachshund, Francis Underwood Parker; binge-watching Netflix series; and visiting Andy and wife Saadia, both physicians, in Nashville, Tenn.

Erin Coggins, contributing writer Erin Coggins is a scholastic journalism adviser and history teacher at Sparkman High School. She is also a freelance writer and public relations consultant. Her writing muse is World War II war correspondent Ernie Pyle, whom she fell in love with while a student studying communications at the University of Alabama. Erin and her husband Jamie reside in Madison.

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Joshua Berry, photographer Joshua Berry has a degree in biology and works full time as an aquatic instructor for the City of Huntsville. He is also an avid runner, ranging from short to long distances. When he’s not spending time with his wife and daughter, he enjoys trying to capture the perfect moment on his camera. As the owner of Everlong Photography, his advice for beautiful pictures is that nothing looks better than being confident in oneself.

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From the editor

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It’s crazy to think how much our lives and the world have changed since the last issue of Madison Living. As we continue to navigate these uncharted waters as a country and as a community, we hope the stories in this issue bring you a little happiness and hope for the future.

In this issue we feature so many Madison people who are inspiring and encouraging. For one, Madison Living contributor Bob Labbe shares the story of Sparkman High School senior Obed Bartee II and his love of boxing. Bartee is No. 1 in the United States as part of the USA Boxing Youth Men’s 165-pound division. His story is one of triumph and overcoming past mistakes.

We also share the stories of local author Melanie Dickerson and Chris Batté, a former teacher who has now devoted her life to the Forever Young Senior Veterans group in Madison.

Chris Vrenna • Smokin’ Good at the Ricky Shack • Melanie DiCkerson

MADISON LIvINg June 2020 | $4.95 madisonlivingmagazine.com

Heavy Hitter

And as always, contributor Richard George keeps our mouths watering with what he’s cooking up at the Ricky Shack.

We think now is the perfect time to read about the good happening all around us; the great thing is, in Madison, the good isn’t too hard to find – even in the middle of a pandemic.

Thanks for reading,

rebekah.martin@madisonlivingmagazine.com

Obed Bartee II, a senior at Sparkman High School, wouldn’t be who he is today with boxing. He’s No. 1 in the United States as part of the USA Boxing Youth Men’s 165-pound division and has big plans for the future.

Photo by Joshua Berry

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8 Rock royalty

Madison musician rises to Hall of Fame

FOOD & DRINK

11 Smokin’ Good @ the Ricky Shack

SCHOOL & SPORTS 17 Heavy hitter

Boxing Defines way of life for sparkMan senior

ON THE COVER

arts & culture

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23

Boxing defines way of life for Sparkman senior

FEATURES

23 Lasting legacies

Former teacher co-founds group to carry on veterans’ impact

29 Bringing chivalry to life

Local author injects realistic romance into young adult novels

IN EVERY ISSUE: 48 Chamber Connections 44 Out & About Madison Living 7

arts&culture

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Madison is now home to rock royalty.

Chris Vrenna, drummer for industrial rock bands Nine Inch Nails and Marilyn Manson, will be inducted, along with his fellow band mates from Nine Inch Nails, into the Rock and Roll Hall of Fame in November as part of the Hall’s class of 2020. The 53-year-old now calls Madison home and is teaching his crafts as part of the Music Technology program at Calhoun Community College in Decatur.

On the Warhawks’ campus, Vrenna can be found in his office surrounded by a wall full of platinum records, along with a nearby recording studio where a small group of students learn the craft of the recording music business and how to make music magical.

“I love helping my students. You can read and watch about the business, but until you have the equipment in your hands, you can’t grasp the soul of recording,” said Vrenna. “I’ve been incredibly busy since arriving here last year, as I modernized the program already in place at the Alabama Center for the Arts, where we have two recording studios and a computer lab. Some of the program and equipment were outdated, so I completely changed the course.”

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Vrenna made his way to north Alabama from another city named Madison. To the far north, in the state of Wisconsin, Vrenna shared his knowledge and talents in music with college students working through a one-year teaching contract. He made his way to the Badger State after years of calling Los Angeles home.

In 2013 the music industry was struggling, and Vrenna was too – sparring with the demons associated with drug addiction and alcoholism. He left playing with Marilyn Manson and volunteered for the art program of a high school in Hollywood.

He was invited to speak to an arts college in Wisconsin for one-day lectures. After 40 years of drumming, his body began to deteriorate, and July 13, 2013, he underwent surgery for a rotator cuff injury.

He was scheduled for two tours but was soon offered a teaching position in Wisconsin.

“I’d been in L.A. for too long and made the decision to try teaching. I knew right away this was good for me,” said Vrenna.

“I had won a Grammy Award, played Woodstock ’94 and was a star in the world of rock music. I felt it was time to help the new 20-year-olds in their experiences, just as I was in my 20s with Nine Inch Nails.”

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Rock royalty Story by Bob Labbe Photos BY JOSHUA BERRY 8 Madison Living

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Madison musician rises to Hall of Fame

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Vrenna had a second rotator cuff surgery in 2017 and hernia surgery in 2019. He said he knew his days as a traveling rock drummer were over, and he was headed into a second career in music.

Vrenna said he is proud of his history and his knowledge to be able to teach what’s hot in today’s music industry. “I applied for jobs from Vermont to California to Texas, and I came here knowing I liked the people here,” added Vrenna. “I know what I’m doing because I’m still active in the music industry, mixing albums for several acts. I even score music for video games.”

With Nine Inch Nails (1989-1997), Vrenna was behind classic No. 1 albums “The Fragile” (1999) and “With Teeth” (2005) and hit singles “The Day The World Went Away” (1999), “The Hand That Feeds” (2005) and the 1995 song “Hurt,” which was covered

by Johnny Cash prior to his passing in 2003. He also played with Marilyn Manson from 2004-2011.

Vrenna received his first starter drum set at age 6. He said he remembers attending parades and watching music on TV and would tap along in time with the songs. “I was lucky to find my life passion early in life. I was in my school’s marching band and drumline. All of that paid off pretty well, I would say,” added Vrenna.

His desire to become a rock-and-roll musician came in 1978.

He said he vividly remembers his father taking him to his first rock concert to see the band Boston. “When we went to the arena, I saw the tour buses, air-brushed objects, and from that point on I was obsessed with it.” His father used to pile his son’s drum set into the family’s Buick Century station wagon and drive him to numerous gigs when Vrenna was 14-15 years old. He was the perennial opener for several puck bands but never got to stay around long enough to see the main bands as he was too young for the clubs and had to return home. After hitting the stage to play his music, he knew he wanted to be a performer.

Today, along with his work at Calhoun Community College, Vrenna is also on the Education Board of Directors of the U.S. Space & Rocket Center. He visited the space museum as a selfproclaimed “space nut” while on a visit to the area for his final job interview with Calhoun. Most people, Vrenna said, do not know he’s an avid LEGO builder; he even has a 3-foot tall Saturn 5 Rocket LEGO replica in his Decatur office.

Vrenna has a bachelor’s degree in education and telecommunication from Kent State and is pursuing a master’s degree in music technology, which he is slated to complete in December. The degree will come a month after Nine Inch Nails becomes rock royalty when the band is inducted into the Rock and Roll Hall of Fame, which Vrenna calls a huge honor. “I’m proud of my contributions to music, and my students think it’s important.”

Vrenna and his girlfriend of eight years, Melissa, spend much of their time on his work and her career in social media and as a jewelry maker. The two have a black and white dog named Otis, who is 5 years old. Vrenna said Otis loves the recording console and seems to enjoy music, as he’s always around the beat of the music.

“I love this community, and I came here at the right time,” said Vrenna. “I love my students and care about them as if they were my own. I see their desire to learn what I have learned since that first drum set almost 50 years ago.”

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food&drink

Smokin’ Good @ the Ricky Shack Story by Richard George Photos by JOSHUA Berry

Madison Living 11

Place your steaks on a clean grill without touching each other.

Close the lid for 15 minutes, then open the lid and flip the steaks over for another 15 minutes. Repeat as needed, checking your internal steak temperatures with an instant-read thermometer.

Flip until you reach your desired doneness: rare, 130 degrees, medium, 145 degrees, or well, 160 degrees. Remove from fire and lightly tent with aluminum foil to allow the steak to rest and redistribute the natural juices, approximately 10 minutes.

Our family really likes to add a special gorgonzola cheese sauce to cover these steaks. It takes at least an hour to make this sauce, so the granddaughters take turns carefully watching and occasionally stirring.

Gorgonzola Cheese Sauce

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Growing up in Mississippi and raising Black Angus cattle was quite the blessing for me. I participated in the 4-H program in Macon, Noxubee County, Mississippi, where I raised and showed Angus steers.

My daily routine included exercising, grooming, training and feeding my calves before and after school. I gave them all the grain, protein, roughage and vitamins/minerals needed to grow and fatten up. The most satisfying thing for me was raising and showing cattle that won prizes and money. I also took great pride in knowing the quality and taste of the beef that was available for our family.

Quality beef is aged, tender and tasty. With proper preparation, USDA Choice grade steaks can be tender, juicy and flavorful.

Try the meat counter at Costco for Choice grade filet mignon or splurge for the more costly Prime filet mignon. You can save some money by buying a beef tenderloin at Publix and have them cut it to your size preference. No matter what you choose, you will enjoy the outcome.

There are numerous ways to cook steaks. I want to share four ways with you that my family enjoys. One way is not necessarily any better than the others. It is all about personal preference, time restrictions and cooking equipment availability. Cookouts are fun.

Give them a try and see for yourself.

Ingredients 4 cups heavy cream 4 oz. crumbled gorgonzola 3/4 tsp. kosher salt 3-4 Tb. grated parmesan cheese 3/4 tsp. fresh ground black pepper Instructions 1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat.

2. Boil for approximately one hour until reduced to a thickened white sauce. Careful eyes with periodic stirring are required.

3. Remove from the stovetop and add remaining ingredients.

Mix together well.

4. Add a dollop to the top of your steak.

GrillGrates

A fast method of cooking is what most people do on a gas grill as well as on various metal charcoal grills. For many years, I cooked using Old Smokey, Weber and Char-Broil grills. For Christmas 2004, my wife and kids gave me a Big Green Egg, a kamado-style ceramic charcoal barbecue cooker/smoker. I am spoiled. Also, I use GrillGrates for this method of cooking. The aluminum, raised rails – sometimes called flavor bars – and valleys allow the juices to vaporize and prevent flare-ups.

Remove your steaks from the refrigerator, rub a little olive oil on all sides of the steaks and sprinkle both sides of each with kosher salt and freshly ground black pepper. You may allow your steaks to warm to room temperature while preparing the fire. Sometimes I like to wrap a piece of bacon around the edges to add some additional flavor and moisture!

Prepare your charcoal fire for direct heat. Add a couple of chunks of pecan wood to the fire, and when the fire burns evenly, insert the GrillGrates or your regular grill. This will get hot quickly. Rub a little olive oil on the grate with a paper towel to keep steaks from sticking. Place your steak on the grill and lower the lid or cover.

For a 1-inch thick rare steak, 125 degrees, you’ll want to cook it five minutes on the first side and three more minutes after turning. For a 1.5-inch steak, cook six minutes and four minutes; for 2 inches, eight minutes and six minutes. For a medium rare, 135 degrees, steak of the same thicknesses, cook five minutes on the first side and four minutes after flipping; seven minutes and then six minutes; and nine minutes and seven minutes. For a medium steak, 145 degrees, go six minutes and four minutes for 1

Slow smoked

Marinate your steaks in Allegro Original Marinade or Moore’s Original Marinade for three to four hours in the refrigerator.

Remove from marinade and pat dry with paper towels. Sprinkle with your favorite steak rub. Recently, a fellow Kansas City Barbeque Society judge introduced me to the Molpus family in Montgomery, who mix and bottle Hardin’s Seasonings. The 20-plus ingredients will truly enhance the flavor of a steak. See hardinsseasoning.com for details and availability.

Now, it’s not required, but many cooks like for the steaks to warm to room temperature before cooking.

Prepare charcoal fire for indirect heating; for Big Green Egg, convEGGtor legs up – and stabilize the temperature at 225-250 degrees. Add cherry wood chunks for a smooth smoky flavor.

When the smoke turns to a thin blue smoke, you are ready to put your steaks on the grill.

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inch; seven minutes and six minutes for 1.5 inches; or 10 minutes and eight minutes for 2 inches. For a well-done steak, 160 degrees, that would be eight minutes and six minutes; 10 minutes and eight minutes; and 13 minutes and 11 minutes, for each thickness.

My personal preference, however, is to lower the heat, close the cooking lid, reduce the time cooking on each side and flip more frequently. This not only allows me to better monitor the doneness but to enjoy the experience of grilling. When raising or removing the lid, you get to share the incredible smells of the grilling steaks.

Immediately after removing the steaks from the grill at your desired doneness, add a slice of butter to the top and lightly tent with aluminum foil for 5-10 minutes. Serve and enjoy!

Himalayan Salt Block

Marinate your steak in Allegro Original Marinade or Moore’s Original Marinade for three to four hours in the refrigerator.

Remove from marinade and pat dry with paper towels. Sprinkle liberally with Hardin’s Seasoning and allow the steak to warm to room temperature while you prepare your fire.

Before heating on a salt block, it is important to make sure the block is fully dry and to slowly heat the salt block. I enjoy using my Big Green Egg, without the convEGGtor plate, and cooking over direct heat. Slowly increase the heat to a point where a water drop

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will vaporize and immediately disappear. If you have an infrared thermometer, this temperature will be approximately 500 degrees.

If you like a smoky flavor, simply add a couple of chunks of pecan wood and allow the smoke to turn to a thin blue smoke. You are now ready to cook.

Using metal tongs, place your steak on the salt block and close the lid for three to five minutes. Flip the steak and cook another three to five minutes. Closing the lid gives you a good smoky flavor. Continue this attentive, yet enjoyable, process until your steak reaches your desired doneness – 130 degrees for rare, 145 degrees for medium or 160 degrees for well done – using a ThermoPro TP15 Instant Read Meat Thermometer or similar quick-read thermometer.

After carefully removing the steak from the salt block, add a slice of butter and lightly tent the steak with aluminum foil.

Allow it to rest and redistribute those wonderful natural juices for approximately 10 minutes. Serve and enjoy!

Caution: After removing the salt block from the fire and allowing it to completely cool, scrape if needed then clean with water only.

Never use soap on a salt block.

Sous-vide

This is a method of cooking in which food is placed in an airtight pouch, like a zip-top plastic bag, and cooked in a water bath for a longer than usual cooking time and at an accurately regulated temperature. The purpose is to cook the steak evenly and to retain the moisture of this meat.

I purchased a VIVA Sous-Vide Cooker, a relatively inexpensive model, to experiment with. Fill your 8-12-quart storage container with enough water to completely submerge the airtight pouch containing your steak. You can combine up to two steaks in a pouch. Set the water circulator temperature and time as follows: • 125 degrees for one to 2.5 hours for rare • 140 degrees for one to four hours for medium • 150 degrees for one to three hours for well Sprinkle steaks liberally with Kosher salt, fresh ground pepper and 1 Tb. Worcestershire or soy sauce per steak and place into a sealable pouch. Remove as much air as possible before sealing.

Place the sealed pouch into the storage container and clip it to the side of the container. This will keep the food submerged and will keep the pouch from blocking the water circulator.

Approximately 30 minutes before the time is up, prepare a very hot fire for direct cooking. Carefully remove the pouch from the hot water when the cooking time has transpired. Remove the steak from the pouch and pat dry. Heat a cast iron skillet until it is extremely hot. Add a drizzle of oil and a good pat of butter to the skillet. Place the steak in the hot skillet and sear each side for one to three minutes for a nice crust. Remove the steak and allow to rest under a loosely tented piece of aluminum foil. Serve and enjoy!

grill marks or crosshatch

To achieve the crosshatch revered by many cooks, use a regular grill or GrillGrates. Lay your steak on a heated grill with ends of the steak in the 6 and 12 o’clock positions. When you see a little char, lift the steak – don’t flip it over yet – and rotate counterclockwise to a slightly different area of grill at the 4 and 10 o’clock positions.

When you see some char, lift and flip the steak over and return to a different area of grill.

You are looking for hot spots on the grill to create those cross marks.

Repeat the same turning degree process, approximately 40 degrees rotation. So that’s lift/rotate, lift/flip, lift/rotate, lift and remove from grill. Check your internal temperatures for your desired degree of doneness. Tent loosely in aluminum foil for 10 minutes to allow natural juices to be redistributed throughout steak. Have fun and enjoy!

Relaxing libations: bourbon or wine

The Kentucky Derby Official Mint Julep is a simple drink, made with 3 oz. Woodford Reserve Bourbon, 2 Tb. mint simple syrup and 1 sprig mint. Fill a Silver Mint Julep cup with crushed ice, add the bourbon and mint syrup and stir gently until glass is thoroughly chilled. Garnish with the mint sprig. Some folks like to use a short straw so that when you sip, you get to enjoy that minty aroma.

Lara Isbell, wine director of Liquor Express/The Open Bottle has a couple of recommendations for those who prefer wine. For a white wine, consider Alexander Valley Vineyards Chardonnay 2018 Wetzell Family Estate, a light- to medium-bodied, peach, cut

hay and fruity wine. For a red wine, she suggests the Roth Estate Heritage Red Blend 2016, a medium- to full-bodied, black cherry jam and vanilla with a fruity flavor. Both are sure to pair well with your filet mignon.

Dessert by Gayle

My wife Gayle is an awesome cook and was quick to suggest her delicious Earthquake Cake for this meal. It might be difficult to envision this treat, but it’s well worth your endeavor.

Ingredients 1 cup shredded coconut 1 cup chopped pecans 1 box of German Chocolate cake mix 8 oz. cream cheese 1 box of powdered sugar Instructions 1. Spray a 9x13-inch baking pan with nonstick cooking spray.

1. Sprinkle the shredded coconut onto the bottom of the pan and cover with the chopped pecans.

1. Mix the cake according to directions on the box and pour over the coconut and pecans.

1. Melt the cream cheese in a saucepan over medium heat; add powdered sugar and mix until smooth and thin. Drizzle over unbaked cake.

1. Preheat oven to 350 degrees and bake for 45 minutes or until the cake is firm.

Please note that no sponsorships are involved or any monetary compensation provided to me by any named brands or merchants.

I just love to cook and eat – and share our ideas with you.

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EDUCATION

MCS: Continuous quest for the best

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I would like to take this opportunity to say what a privilege it has been to serve as your interim superintendent these past several months.

It has been an honor to help fill the leadership gap between retired superintendent Robby Parker and our new superintendent. I look forward to working hand in hand with the new superintendent in his or her transition into this role. I look forward to continuing my service to all students, parents, teachers and staff of Madison City Schools in the assistant superintendent role.

Many uncertainties remain about what school will look like in this new COVID-19 era. I feel Eric Terrell confident bright days are ahead as education, Interim Superintendent health and government leaders help shape what Madison City Schools the new “norm” will be.

The past several months have been challenging with all of the uncertainties brought on by COVID-19. I am proud and thankful of the way our school system – and the community at large – responded.

school&sports

Teachers worked tirelessly in the shift to e-learning, with many checking regularly on their students’ well-being. The instructional staff worked diligently to support teachers, administrators and students.

The CNP and transportation staff partnered with volunteer agencies to keep food flowing to students and families. Our technology team, operations staff, financial department and school administrators tended to support systems. Parents helped their kids in the e-learning process.

During my tenure as interim, I have grown to appreciate more of what attracted me to come work here in 2004. We are blessed with a Board of Education that focuses, first and foremost, on what is best for the kids. We have dedicated employees and a supportive community that work together like family.

Our academic, athletic and arts programs are second to none.

The COVID-19 crisis may have put a detour in our path, but it will not steer us from our constant quest to provide what is best for Madison City Schools.

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Boxing defines way of life for Sparkman senior STORY BY Bob Labbe Photos by JOSHUA BERRY Madison Living 17

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Boxing can be a brutal sport, both professionally and in the amateur ranks. Sparkman High senior Obed Bartee II understands that facet of the sport, but boxing changed his life’s direction.

As a young teen, the son of Obed Bartee I and Syria Bartee had lost sight of who he was and was constantly afraid of what others thought of him. By the sixth grade, his grades slipped, and he got into trouble by hanging out with the wrong crowd. He was on his way to nowhere – until at the suggestion of his father, he gave up playing football and instead tried boxing.

“I found out all I was doing wasn’t worth it, and boxing gave me an escape,” said the 18-year-old.

“I’m happy I got everything turned around, and I attribute much of that to boxing. It’s the big factor.”

His rise in the sport has come quickly: He’s No. 1 in the United States as part of the USA Boxing Youth Men’s 165-pound division. His previous yearly rankings included a spot at No. 1 in the 145-pound division and No. 4 among fighters in the 154-pound weight class. He has earned gold medals in both

the Junior Olympics and the Eastern Qualifier Tournament. He’s participating in the Western Qualifier Tournament in Reno, Nevada, which is a qualifying event for the USA Nationals to be held in December.

The Senator boxer goes by the nickname “Radar,” given to him in his youth; his ears were larger than normal, and his coaches began calling him Radar, implying they were like radar dishes.

“Deep down, Obed is intelligent and a good-hearted person,” said his father. “It’s a battle with a teen child, but he stays on the path that should be success. He developed his determination to want to win and to keep going. You can’t teach those qualities.”

The elder Bartee said he saw incredible athleticism in his son early on. He said one day when Obed was about 6 years old, he saw him trip on a concrete walkway while running through the yard – destined for a terrible tumble. He saw his son do a forward roll and bounce back on his feet. “That was very athletic and intrigued me on what he could do with athletics,” said Bartee’s father.

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In boxing you must have plenty of rotational movement, and I can tell by the feet. If they seem to be flat-footed, I know they won’t have much mobility. Of course, I’m a little nervous and shaking inside when the bout is about to begin, but after the first punch is thrown, all of that goes away.

– Obed Bartee II

Upon giving up football for boxing, Bartee visited the one-week WCAP Boxing Camp in Chattanooga, Tenn. He said it was there that something triggered him to think he could handle the rough sport.

In summer 2015 he let his father know he wanted to box, and he had his first bout Nov. 7 in Jackson, Tenn. Bartee won that fight, the first win on the path to where he is today.

He trains at the Rocket City Boxing Club in Huntsville under the guidance of coach Larry Bright and also receives coaching from his father, who, according to Bartee, pushes him by the hour in his school work, boxing and all aspects of his life. Bartee said his father is “tough as he can be.”

“Safety is always the top priority for us and how we look after Obed,” said the elder Bartee. “The injury rate is lower in boxing compared to football and basketball, so Obed boxing is not an issue for his mother and me.”

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Other than the boxing, Bartee is a typical 18-year-old teen who loves what he’s doing. He said he strives to be the most honest person, especially to his siblings, Omarie, 15, and Samora, 13.

“I look out for my siblings and show them how to be better than me and not make the same mistakes I did. I have a tendency to get off task, especially at school. I’m almost rushing to get everything completed.”

A physical specimen, the 6-foot muscular Bartee turned 18 in February and has the boxing knowledge of how to size up his opponent just moments after stepping into the ring together.

“I look at their feet,” said Bartee.

“In boxing you must have plenty of rotational movement, and I can tell by the feet. If they seem to be flat-footed, I know they won’t have much mobility.

Of course, I’m a little nervous and shaking inside when the bout is about to begin, but after the first punch is thrown, all of that goes away.”

Bartee has never been knocked out and has posted a 55-15 overall record.

He trains on an almost daily basis, benefiting from a small training area in his home. He doesn’t flaunt his talents around the halls and classrooms of Sparkman High, however, but does carry a confident way about him wherever he goes. He said he has hopes of making the U.S. Olympic team or possibly the Army Boxing Team, as he’s contemplating joining the U.S. military once he graduates from high school.

I look out for my siblings and show them how to be better than me and not make the same mistakes I did.

– Obed Bartee II

Lasting legacies Former teacher co-founds group to carry on veterans’ impact STORY BY Erin Coggins Photos by JOSHUA BERRY

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While on his death bed, World War II veteran John Kuhn pulled Chris Batté aside to ask her to promise to continue telling his story – to keep his legacy alive.

It was a request Batté did not take lightly.

Batté met Kuhn following a news story on her involvement with veterans through a group called Forever Young Senior Veterans. His niece called Batté to see if she would visit Kuhn, whose day-to-day life consisted of staring at the wall. His family knew he served in World War II, but that was the extent of their knowledge.

“I walked into the room, knelt down and held John’s hand, and he began to tell me all about his service,” Batté said.

“I looked him in the eye and realized the Lord put me there for a purpose, or I would have never found John Kuhn.”

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Her purpose took some sacrifice. Batté, a 20-year history teacher, was teaching world history at Westminster Christian Academy in October 2016 when she took her first trip with Forever Young Senior Veterans. By February 2017, she had left the classroom.

“I loved the kids and the relationships I developed, and I felt I made a difference in their lives,” Batté said. “But after the trip with the veterans, I felt the Lord tell me the veterans needed me. Westminster was cooperative. They found a sub and were really kind to let me go.”

After leaving the classroom, Batté served three years as the Forever Young Senior Veterans Alabama coordinator, a strictly volunteer position. Her job was to find local veterans and raise money for them to go on trips of healing.

“We are proud to say we found many veterans and raised money for their trips, including ones to Normandy for the 75th anniversary of D-Day and to Belgium for the 75th anniversary of the Battle of the Bulge,” Batté said. “We also paid for veterans to go to Washington D.C.” One of the veteran connections includes the five Miller brothers, who served in Vietnam. Batté saw a newspaper article on the brothers and pursued them for a recent Washington D.C. trip. During her search, she also found two other families, the four Booker brothers and the three Nayman brothers, all Vietnam veterans.

“We were able to get the five Miller brothers and two of the Nayman brothers on the trip,” Batté said. “It was important for me to have them on that trip to see the Vietnam Memorial 346860-1

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because it shows the sacrifices that families, mothers and grandmothers made in service to their country. All went to Vietnam, and all returned home.”

The more Batté served with Forever Young, the more she began to see a different mission for the Alabama contingent. Forever Young’s mission is trips only, but Batté found she wanted to do more for Alabama veterans on a local level. In January 2020, she and Madison resident Elaine Oakes decided to start a new nonprofit, Honored Legacies for Veterans.

“Elaine and I did not know each other before I talked with her about bringing her grandfather to speak to my students. That’s how it all got started,” Batté said. “We then went to Pearl Harbor with Forever Young and were both called to do this. My strengths are her weaknesses and vice versa. We both seek the Lord’s guidance in what we do, and we love the veterans with all of our hearts.”

Honored Legacies for Veterans’ mission is to honor our senior veterans in their communities and beyond and to guard and preserve their legacies for future generations.

The group has already successfully implemented an Adopt-a-Vet program in Madison County Schools and at Westminster Christian Academy. “Our Legacy Elementary partnership has really taken off,” Batté said.

“They have really wrapped their arms around their two veterans, and we want to work on getting all the schools to have relationships like that with our veterans.”

The group also plans to hold an essay contest, wherein veterans will choose the winners. Batté said winners will be eligible to go on a trip with the veterans.

These types of activities, allowing veterans’ stories to live on, is just what Batté dreamed of when establishing Honored Legacies. “I want the students to see firsthand the healing needed in these veterans’ lives,” Batté said.

“It will allow them to appreciate the sacrifice these guys made. We want to include the younger generation in everything we do – meetings, outings, military dinners.”

Batté and Oakes said they cannot pull off a mission of this magnitude without help. The group has more than 25 active volunteers to serve around 50 active veterans. Neither Batté or Oakes receive pay for their work.

“I am very appreciative of my husband, James, for his support. Elaine left a job as a Mary Kay director to do this. That’s how much we believe in what we are doing,” Batté said. “We all serve the veterans together.

Volunteers don’t just get a task; they are truly a part of the team.”

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These men and women disrupted their lives – and not just for that time in history but forever because of PTSD and battle fatigue.

They did it willingly in some cases and did it with pride and would do it again; however, they just want to be appreciated.

– Chris Batté

Although Batté has a familial connection with World War II through her Uncle Joe, who was shot down over the North Sea in a B-24 Liberator, she said the point is that all veterans need to feel appreciated, especially the Korean and Vietnam veterans.

“These men and women disrupted their lives – and not just for that time in history but forever because of PTSD and battle fatigue,” Batté said. “They did it willingly in some cases and did it with pride and would do it again; however, they just want to be appreciated.”

When the COVID-19 quarantine went into effect, Honored Legacies for Veterans went into action, planning how to keep the Greatest Generation happy and healthy. The organization decided to have volunteers send cards, make telephone calls, run errands and provide meals – basically the same things they do on a daily basis but in a different environment.

COVID-19 also brought the cancellation of the group’s biggest fundraiser, the Legacy Prom, which could hurt future plans for taking veterans to Pearl Harbor with Westminster Christian Academy’s marching band. “The school came to us with the possibility of accompanying them

on their trip to Pearl Harbor to march in the Pearl Harbor parade in December,” Batté said. “It goes along with our mission of including high school students in our events. We just need to raise the funds.”

Although Batté never met her Uncle Joe, she does get to spend her days with heroes – heroes like Kuhn, whose trip to Pearl Harbor in 2016 gave him the chance to help pinpoint where he buried bodies on the beach of Tarawa. With his information, these boys were able to be returned home, a promise he made to them during the war. Batté said that healed him. It freed him. That’s why she keeps at her mission for veterans – telling their stories and honoring their legacies.

“The thing about it, is my husband James is also a real hero. He goes to work so I can hang out with heroes daily. It’s a dream of a lifetime,” Batté said. “I have more drive to do this than I had for any job where I brought home an income. The Lord has blessed me with providing for these veterans and ensuring their legacies continue.”

Although Honored Legacies for Veterans only covers event and travel expenses for veterans 65 years of age and older, veterans of any age are welcome to join. The group is also seeking more volunteers. For more information on the organization or how to donate, search @honoredlegacies on Facebook.

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Around Town

Flipping the script on the coronavirus

A Lee Marshall Founder / CEO Kids to Love Foundation

As a nonprofit, like so many, we have felt the impact of the coronavirus. Deemed essential, our service hasn’t stopped.

I’m blessed to have an amazing team that embraced our Operation Pivot. We are rethinking and restructuring how we as an organization operate while not dropping any services for our kids.

During this crisis, we have actually grown our outreach to meet the needs of children in foster care who we serve. For example, we’ve started feeding our families weekly thanks to a new partnership with The Rose Of Sharon. Each week we give foster families food boxes that contain enough food for at least five meals. Since March, we have provided more

than 4,000 meals to our families. This service is so needed, with our kids at home every day and many foster parents facing furloughs. The weekly “thank yous” reiterate the need for how we serve.

We’ve continued serving through KTech by moving all of our classes to an online platform. Our team has restructured approach and delivery of information so our students can continue to learn and be successful.

It’s a delicate balance of technology and teamwork to ensure our students experience the KTECH difference.

We also flipped our annual Denim and Diamonds fundraiser to an online “down home” live concert that we streamed through kidstolove.org.

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ROBBY PARKE FROM SU R TRANSITION S PERINTE TO NEW NDENT CHAPTE R

Bringing chivalry to life Local author injects realistic romance into young adult novels STORY BY Erin Coggins Photos by JOSHUA BERRY Madison Living 29

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Watching the Disney movie “Sleeping Beauty” with her two daughters led local author Melanie Dickerson to the idea for her first novel.

“I got to thinking, ‘What if the hero was a bit more real in his goals and motivations, and what if this story was set in a real setting, such as medieval Europe?’” Dickerson said.

“That’s how I got the idea to write a fairytale retelling based on the classic Sleeping Beauty.”

Dickerson wrote her first novel, “The Healer’s Apprentice,” in 2006. It was released in September 2010. “I left it on the end table, and every time I walked by it, I felt a little sick,” Dickerson said. “I kept thinking about people reading it – reading my heart splayed out all over those pages – and judging it. It was terrifying.”

With the next couple of books, the feeling lessened and went away. Dickerson is now awaiting the July 7, 2020, release of her 18th book, “The Peasant’s Dream.”

Most of her books, like her first novel, are young adult fairytale retellings set in medieval Europe, but Dickerson has also published a three-book romantic suspense series set in Regency England, and “Magnolia Summer,” her only selfpublished book, is set in north Alabama in 1880. Dickerson’s books are considered historical romance or Christian historical romance, a genre Dickerson describes as the most fun for her to write.

“I am a total romantic myself – always have been – and I love historical settings, as I love the possibilities you have with historical time periods,” Dickerson said. “I mean, there aren’t exactly any knights storming castles in contemporary America.”

The process of getting her novels published was not an easy one. Dickerson took a correspondence course in 2003 on writing for children and teenagers from the Institute for Children’s Literature, in which she learned about writing query letters and cover letters. Her instructor encouraged her to join some writers’ groups and organizations.

“I educated myself over the next several years by reading books, online articles and blogs on writing, attending writers’ conferences and learning from writers and editors about how to write and edit a better novel and how to get published,” Dickerson said.

Dickerson queried agents and publishers for two years before she found an agent who would take her and her book on. “My agent and I tried for over a year to get ‘The Healer’s Apprentice’ a publisher, and just when we both had given up, Zondervan’s young adult editor decided to take a chance on it and convinced Zondervan to publish it,” Dickerson said.

Dickerson describes her writing process as haphazard.

She takes an idea for a book and daydreams about it, trying to come up with the major plot points, turning points and characteristics of characters to fit the story. “I do have a plotting and characterization worksheet that I created that I sometimes use,” Dickerson said. “It helps me figure out the characters’ motivations and goals.”

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I am a total romantic myself – always have been – and I love historical settings, as I love the possibilities you have with historical time periods. I mean, there aren’t exactly any knights storming castles in contemporary America.

– Melanie Dickerson

She does most of her writing on a laptop sitting in an armchair in her study at home. When she is working on a new story, she often goes someplace like Panera Bread to write, since she can more easily focus on getting the words written when she is away from home.

“That little bit of ‘coffee shop noise’ and distraction of people milling around helps me focus,” Dickerson said. “Don’t ask me why because I don’t totally understand it. And the first half of a book is usually the hardest to write. Then I get some momentum going after that halfway point and can write better at home.”

Like all authors, Dickerson said she sometimes struggles with writer’s block. The longer she has been writing, the more it can be a problem. She even taught a workshop on the subject last year. “There are so many reasons for writers’ block,” Dickerson said. “If it’s because I just don’t have a good grasp on the plot and what needs to happen next, I will find someone to brainstorm with or I’ll watch a movie to try and see if it will spark an idea.

Research is also a good way to spark an idea.”

Dickerson’s two daughters, Grace and Faith, ages 21 and 18 respectively, have been participants in Dickerson’s writing process, helping her brainstorm ideas for her books. “I talk over the plot and characters with them, and they give me ideas,” Dickerson said. “This is especially helpful when I get stuck and I’m not sure which way to go with the story. They used to read my books, but high school – and now college for Grace, who is a

senior at the University of Alabama – was so busy and stressful, it pretty much derailed them from reading my books. I am extremely proud of my daughters. They are two of the best people I know in this world.”

Dickerson said her earliest recollection of an interest in writing is writing stories for her friends in the seventh grade. Now that she is a published author, she is in the position to give advice to future writers like her seventh-grade self.

“Educate yourself. Read a lot. Write a lot. Join writers’ organizations. Get feedback from knowledgeable people, but don’t let criticism discourage you; let it make you work harder and smarter,” Dickerson said. “Develop a thick skin. Keep striving to write better.”

It is difficult for Dickerson to choose her favorite of the books she has written. The ones that have meant the most to her are “The Golden Braid,” “The Merchant’s Daughter,” “The Healer’s Apprentice” and “The Beautiful Pretender.” “I like these for

different reasons,” Dickerson said. “I put a lot of myself and my own experience in those books – all of my books, but these just seem a little closer to my heart somehow.”

Dickerson’s fans seem to recognize the heart and soul she puts into her novels. She receives emails through her website and occasionally gets written letters. She said she loves her readers and enjoys getting feedback from them since their direct correspondence is almost always positive, while reviews sometimes are not. The best feedback, though, is what she gets from girls who tell her the books impacted them in positive ways.

“I’ve been told that my books helped them keep their faith in God during a hard time in their life; that my books helped mothers and daughters bond; and that my books helped one girl decide not to commit suicide,” Dickerson said. “That is the absolute best feedback I could possibly get, and I cherish those messages.”

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Madison Chamber of Commerce c o n n ec t i o n s

Madison Chamber of Commerce c o n n ec t i o n s

#MadisonALstrong Stronger together – stronger than ever!

Together, we have truly faced unprecedented times amid COVID-19. This global coronavirus pandemic has affected all our families, businesses, community and our way of life. But we have remained strong and are getting even stronger as the days go by.

Our hearts go out to anyone who has been impacted by the virus, either directly or indirectly. We are profoundly grateful to our healthcare professionals, first responders, truck drivers, restaurants/breweries and sanitation, grocery store, postal service and delivery workers who have worked and still are working tirelessly to help care, protect and serve this community. We say THANK YOU. We could not have pulled through this without you.

Feeding the Frontline – Madison Post Office employees Feeding the Frontline – Madison County Sanitation Department

#MadisonALstrong – MCC Ambassadors support our Madison businesses

Feeding the Frontline – Madison Police Department

#MadisonALstrong – MCC Ambassadors support our Madison businesses

Feeding the Frontline – Madison Fire & Rescue

Coffee & Community featuring MCC member White Bison Coffee

We also want to thank this community for contributing to our Feed the Frontline fundraiser and receiving a cool #MadisonALstrong T-shirt to wear in support of a stronger community. With your contributions, we exceeded our goal three times, so thank you!

As we transition back into what we call normal, the Madison Chamber of Commerce will start offering virtual events that our business members and the community will be able to participate in. Please visit our website at www.madisonalchamber.com for more information on upcoming events.

Feeding the Frontline – HEMSI

We have an amazing staff that will continue to be here for you. This period of time reminds us that we’re all connected like never before. We’re called upon to be our best selves, with patience, understanding and compassion. On behalf of the Madison Chamber of Commerce staff, we’re committed to being here to support and promote our business members and community in any way we can.

We are all in this together! #MadisonALstrong!

 Feeding the Frontline – Madison Hospital Healthcare Professionals

103 Spenryn Dr., Madison, AL 35758 32 Madison Living

MADISON, ALABAMA 35758

256-325-8317

www.madisonalchamber.com

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Madison Hospital

Madison Hospital is here for you

We Are Delivering Daily

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March 11 the World Health Organization declared the coronavirus outbreak a pandemic. Our way of life went from a thriving U.S. economy in February to record lows in March. Our way of life radically changed as new cases of COVID-19 climbed.

By now you’ve learned that in north Alabama, we have witnessed the curve flattening. This took the efforts of a great many Alabamians following stringent Mary Lynne practices of handwashing, social distancing, avoiding crowds and masking.

Wright Now and for the foreseeable future, our President new normal is to be vigilant with these Madison Hospital adopted social behaviors to protect ourselves and others from spreading the virus.

I want to assure the residents of our community that Madison Hospital is safe. Our team and the medical staff maintain strict adherence to safety measures and processes. We undertook a journey to high reliability for patient safety well before COVID-19 became a household term. Masking, handwashing, detailed cleanings and sterile processing have always been paramount. For your added safety, we will continue restricting visitation, offering curbside registration and requiring universal masking for anyone entering our facilities.

Stay healthy. Please don’t delay a doctor’s appointment or skip any medical care you might need. Your physician can also be a valuable source for reassurance about how Madison Hospital has routine enforcements for your safety when you are our patient.

We are here for you.

YMCA

YMCA: Busy serving others

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The Heart of the Valley YMCA launched several new initiatives to serve our neighbors this spring in response to the COVID-19 crisis in our communities.

Even though basketball leagues, group exercise classes and other fitness activities weren’t happening within the Hogan Family YMCA walls in April and May, the Y staff was busy serving others. This was possible thanks to the generosity of our members and friends who stayed Mary Anne with us and who donated to our cause of strengthening community.

Swanstrom The Y pivoted quickly to provide vital YMCA childcare services for the families of Director of healthcare workers, first responders and Communications other essential employees to enable them Hogan Family to serve our family members, friends and YMCA neighbors.

In April the YMCA launched a mobile feeding initiative called The Brown Bag Bus. Partnering with the YMCA of Greater Montgomery, the USDA, Madison County Schools, Marshall County Schools, the C.A.R.E. Center and Friends of New Market, the Y is providing hundreds of lunches and snacks every day, Monday through Saturday, to students attending Title 1 schools and at neighborhood sites in Madison, Marshall and Morgan counties. According to the United States Department of Agriculture, 16.7 million children participate in the National School Lunch Program, but during the summer, only 2.3 million of those children continue to receive meals through the USDA Summer Feeding Program. The Brown Bag Bus will continue delivering meals through July.

YMCA staff members have made thousands of calls to seniors.

We’ve been checking in to have a conversation so they don’t feel so isolated, and when needed, staff have gone grocery shopping so they don’t have to get out.

The Y has also been distributing food boxes to low-income families at our YMCA Downtown Early Childhood Education Center with assistance from the Food Bank of North Alabama. The Downtown ECEC also provides food for preschoolers at the center through the Y’s Nutrition on Weekends backpack feeding program.

The YMCA has made available an abundance of resources for well-being for all ages, with specialized programming for seniors, children and health-seekers at www.ymcahuntsville.org – including hundreds of online group exercise classes and Virtual YMCA Camp Cha-La-Kee. The YMCA is currently implementing a responsible, phased approach to welcoming members back to our branches. Protective protocols and equipment are in place to enable the Y to once again serve community through health and wellness activities.

For more information, reach out to the Hogan Family YMCA at 256-705-9622 or visit ymcahuntsville.org.

Madison Living 35

out & about Senior salute

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Seniors at Madison City Schools had their final year cut short in more ways than just time in class. Senior prom; final athletic, theater and musical performances; memorable goodbyes to favorite teachers and friends; and other special moments.

Administrators and teachers are working to give seniors a memorable sendoff. Bob Jones High School distributed yard signs to seniors to display, along with a declaration of their future plans, whether that be college, the military or the workforce. They spent the day on a school bus May 1, honking, cheering and waving shakers through the bus windows. It was an emotional moment for some teachers and students, who were deprived of closure when the coronavirus brought the semester to an abrupt end.

PHOTOS CONTRIBUTED

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1. Caden Rose

7. Sean Huh

2. BJHS principal Sylvia Lambert

8. Daniel Navarro

3. Ethan Ries

9. Cade Hunt

4. Arianda Cacho

10. Sarah Arafat

5. Maren Stauch

11. Bob Jones senior teachers

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6. David Marsh

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40 Madison Living