KABOBS ON A SUMMER GRILL
ANATOMY OF A POWER OUTAGE
For the first time in Today in Mississippi’s long, storied history, we are introducing a few themed issues this year.
We will be debuting our first sports issue in August and a travel issue in September. I know members are going to enjoy those special cover stories.
But for this June issue (and every June issue going forward), we’ve decided to highlight something Mississippians are passionate about — food.
For our first food issue, we decided to start o with a classic staple of Southern cuisine — fried chicken.
When it comes to fried birds, everybody has their favorites.
We have highlighted a few restaurants in this month’s cover story that are well known for their version of the golden-brown delicacy, as well as a list of the some of the best fried chicken places all over the state, from Gulfport to Byhalia.
Our aim is to provide you with some ideas and places to try if you haven’t before.
The list is not definitive. In fact, I’m sure there are spots we missed just because Mississippi is a hot bed of fried chicken meccas.
This is where you — our members — come in to save the day. Let us know about the places we missed. Go to the Today in Mississippi Facebook page, look for our fried chicken post, and go to town in the comments section to let us — and our readers statewide — know about the other special fried chicken restaurants (or gas stations) that we missed.
If you agree with some of our choices, feel free to post that as well. Food is a big part of Mississippi’s culture with deep origins in our families and communities.
Enjoy our June issue and some fried chicken you’ve never tasted before.
by Michael Callahan
Executive Vice President/CEO Electric Cooperatives of Mississippi
Last month (the May 2024 issue), one of our featured recipes was Vicki Leach’s banana pudding. The editor went a little bananas when listing the ingredients. (We left out the bananas for one. Whoops!) Apologies for the oversight. The full recipe has been published below. Bananas and all.
¾ cup plus 2 tablespoons sugar
¼ teaspoon salt
2 tablespoons cornstarch
2 cups milk
1 cup half and half
4 egg yolks (save the egg whites for meringue)
3 teaspoons vanilla extract ½ stick butter
4 bananas, sliced 12 ounce box vanilla wafers
Place egg yolks in a medium bowl and whisk in the 2 tablespoons of sugar. Set aside.
Combine the ¾ cup of sugar, salt, and cornstarch in a medium saucepan. Whisk in the milk and cream, place over medium-low heat, and gradually heat to near boiling, whisking constantly. Remove milk from heat while you temper eggs. Add milk to egg yolks a ladle-full at a time, until all the milk is added to yolks. Add mixture back to saucepan. Cook over medium-low heat for 2-3 minutes until mixture is thickened — whisk or stir constantly to prevent mixture from scorching. Strain through a fine strainer to remove any cook egg particles. Cook on an ice bath until mixture comes to room temperature.
Spread a light layer of pudding across the bottom of dish. Top with ⅓ of wafers, ⅓ of the bananas, and cover with a layer of pudding. Repeat, ending with pudding.
Top with meringue. Pop into the oven at 350 until it browns lightly. Make the meringue with egg whites and half a cup of sugar. (Meringue temps need to be 160 degrees for safety, so make sure to pop back in the oven)
You may not use all the vanilla wafers when you make the pudding - save a few aside to line the circumference of dish. Refrigerate for a few hours.
For meringue:
Whisk the egg whites in the bowl of a stand mixer fitted with the whisk attachment, beginning on low and gradually increase speed to increase volume of the whites. When about halfway whipped, spoon in ½ cup of sugar a tablespoon at a time until all the sugar is used. Whisk at high until fluffy.
Coleus plants
Searching
First ever Wildlife Heritage Festival kicks o in Leland
We
the
Summer means kabobs on the grill
Cicadas
The Official Publication of the Electric Cooperatives of Mississippi
Vol. 77 No. 6
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Mr. D’s Old Country Store owner Arthur Davis shows us what a plate of delicious fried chicken looks like. Photo by Chad Calcote.
A new rule guiding the federal environmental review process for major infrastructure buildouts will impede critical projects needed to ensure reliable and a ordable power, according to the NRECA .
The White House Council on Environmental Quality released its final Phase 2 rule under the National Environmental Policy Act on April 30. Despite Congress’ e orts to make the NEPA process more timely and e cient through the recently enacted Fiscal Responsibility Act in 2023, the administration layers on new requirements that undermine those improvements.
The administration’s rule, which applies to projects needing federal permits or that receive federal loans or grants, includes provisions that will make the NEPA process less e cient and more burdensome.
“CEQ’s final rule takes our nation in the wrong direction and further undermines reliable electricity,” NRECA CEO Jim Matheson said. “It will delay key infrastructure projects by prolonging and complicating environmental reviews while increasing litigation risk.”
The rule elevates certain environmental considerations, including a project’s climate impacts, above others. That is inconsistent with NEPA’s historical approach of using an objective project-specific method to assess proposed actions and would favor certain types of infrastructure over others, according to NRECA.
Furthermore, the final rule will require environmental mitigation measures and monitoring and compliance plans that CEQ lacks the authority to mandate under NEPA. The rule also adds new requirements for agencies that want to establish and apply categorical exclusions that allow low-impact activities to avoid more extensive NEPA reviews.
The Phase 2 rule will apply to projects starting environmental reviews on or after July 1.
“Our broken permitting system already makes it exceedingly di cult to add new energy resources to the grid,” Matheson said. “This rule makes that problem worse.” – NRECA
Mississippi lawmakers adjourned a 124-day regular legislative session in May, rewriting a quarter-century old school funding formula and declining to expand Medicaid coverage despite intensive negotiations over several months. Lawmakers also began to address a potential shortfall in the state’s retirement system.
This session, which began Jan. 2, 2024, took nearly every day of the initially allotted 125 days, and in fact was extended on paper until May 14. Lawmakers could have returned on that date to consider any gubernatorial vetoes.
The session began with Gov. Tate Reeves’s inauguration to a second term and then his announcement (and lawmakers’ approval of) incentive packages to lure two major industrial recruits: a $2 billion truck-battery manufacturer to Marshall County near Memphis; and a major $10 billion Amazon datacenter in Madison County, just north of Jackson.
Newly elected House Speaker Jason White combined his Republican majority and Democratic support to rewrite a 25-year-old school funding formula – once a volatile hot-button issue. White also pushed for full Medicaid expansion. Lt. Gov. Delbert Hosemann, who entered his second four-year term as presiding o cer of the state Senate, coalesced his diverse chamber on both issues – Medicaid and school funding – adding an objective funding calculation to the education bill that passed and insisting on the work requirement on Medicaid bill, that didn’t pass. – Cooperative Energy
I have always been amazed at the diversity of colorful coleus plants. Their foliage o ers a dazzling array of impressive hues and patterns.
The most remarkable aspect of coleus plants is undoubtedly their vibrant leaves.
From fiery reds and oranges to deep purples and lush greens, their colors span the entire spectrum. Many varieties have intricate patterns of stripes and speckles, adding an extra layer of visual intrigue to their already stunning foliage.
The secret behind the kaleidoscope of colors in coleus lies in the pigments present in their leaves. Chlorophyll, carotenoids, and anthocyanins work together to create these mesmerizing hues while also aiding in photosynthesis and providing protection against environmental stress.
Then there’s TerraScape All That Jazz, a recent addition to the coleus market.
Its lush green leaves are adorned with intricate center patterns in burgundy, maroon and yellow. The colorful interplay of these patterns on the foliage is mesmerizing, e ortlessly drawing the eye and adding a dynamic flair to gardens and landscapes.
From fiery reds and oranges to deep purples and lush greens, their colors span the entire spectrum. Many varieties have intricate patterns of stripes and speckles, adding an extra layer of visual intrigue to their already stunning foliage.
Take, for instance, the Kingswood Torch variety.
Its foliage is a luxurious burgundy or maroon, often accented by contrasting edges in shades of green. What truly sets it apart is the striking torch or flame pattern in a faded reddish-pink hue adorning the centers of its leaves.
Another newcomer, the TerraScape Solar Fire, showcases vibrant lime-green leaves with maroon veins radiating from the center. What sets this variety apart is not only its striking coloration but also the unique texture of its leaves, adding depth and character to its overall appearance.
For those seeking to infuse their landscape with a burst of vibrant energy, the ChargedUp Electric Lime coleus is an absolute must-have. Its bright, lime green foliage, accentuated by lemon yellow leaf veins, commands attention, and ensures it won’t go unnoticed in any setting.
Of course, solid-colored foliage can also make a bold statement, as evidenced by the Redhead coleus. With its vivid, solid red leaves, this variety becomes even more intense in strong light, adding a dramatic flair to garden beds or container arrangements.
I’ve found coleus to be incredibly versatile in terms of where they can grow. They thrive in di erent light conditions, from full sun to partial shade, though preferences may vary among cultivars.
Consistent moisture is key for their well-being, as they prefer soil that’s kept consistently moist but not waterlogged. Regular fertilization supports vigorous growth and ensures their foliage remains bright.
Coleus serve practical purposes in landscaping and gardening. They’re perfect for adding splashes of color to flower beds, containers, or mixed plantings. Their compact size also makes them ideal for edging paths or filling in gaps in garden arrangements. Plus, they can be grown indoors to brighten a room.
When it comes to propagation, coleus plants are quite forgiving. Stem cuttings root easily in water or soil, making them a popular choice for expanding your collection. Alternatively, seeds can be sown indoors ahead of the last frost date or directly outdoors in warmer climates.
In my experience, coleus plants are a true delight to grow. Their breathtaking foliage and low-maintenance requirements make them a must-have. With a little care and attention, these colorful wonders bring joy and beauty wherever they’re planted.
Southern Gardening columnist Dr. Eddie Smith, a gardening specialist and Pearl River County coordinator with the Mississippi State University Extension Service, is an internationally certified arborist, Produce Safety Alliance certified trainer, and one of the developers of the Mississippi Smart Landscapes program that encourages the use of native plants in the landscape.
Popularly known as the Tenn.-Tom, the 234-mile TennesseeTombigbee Waterway links the Tennessee and Tombigbee Rivers in parts of Tennessee, Mississippi, and Alabama for commercial tra c.
Legendary for big catfish, the Tennessee River runs 652 miles, including through a portion of northeastern Mississippi, and flows into the Ohio River. The Tombigbee River flows 200 miles through northeastern Mississippi and Alabama, eventually merging with the Alabama River north of Mobile. The Tombigbee and Alabama merge into the Mobile River, which flows into Mobile Bay.
record blue weighed 104 pounds. Giant blues prefer oily fish such as shad and commonly hunt in open water.
Fishing for big flatheads takes patience. It might take a while to get a bite. When it bites, wait to set the hook. A flathead typically takes the bait with three tugs. It won’t completely take it until about the third pull. That’s when we set the hook.
Ten lakes along the Tenn.-Tom combine for a total surface area of about 44,000 acres. Some of the best catfish action occurs around Columbus. Both blue and flathead catfish can weigh more than 100 pounds. The Mississippi state
Known for its blue cats, Aberdeen Lake stretches across 4,121 acres north of Columbus. Aberdeen Dam divides Aberdeen Lake from Columbus Lake, which covers 4,940 acres. Major tributaries include Tibbee Creek, Catawba Creek, Stinson Creek, and the Buttahatchee River. The tributary mouths often o er excellent fishing. From Columbus southward, anglers generally catch more flatheads than blue cats. The state record flathead weighed 89.5 pounds. Joey Pounders, a professional catfish angler from Caledonia, set the former Mississippi state record for flatheads with a 77-pounder he caught near the mouth of Luxapalilia Creek just outside Columbus.
“Anywhere below Luxapalilia Creek is a good place to fish for big flatheads,” Pounders said. “Probably 50% of the catfish I’ve caught on the Tenn.-Tom have been from 10 miles above the Lux to 10 miles below it. Fishing for big flatheads takes patience. It might take a while to get a bite. When it bites, wait to set the hook. A flathead typically takes the bait with three tugs. It won’t completely take it until about the third pull. That’s when we set the hook.”
Flatheads prefer to hunker down in woody cover during daylight where these voracious predators devour anything they can swallow. At night, they frequently prowl the shallows. Eating almost exclusively fish. Prowling flatheads like to enter washed out banks, submerged treetops along eroded shorelines, stump fields or other cover that might hold prey.
When looking for flatheads, use electronics to scan for holes or channel drops with access to both deep and shallow water. Logjams along a river bend create excellent cover where flatheads can ambush their favorite prey, bluegills, other sunfish, and small catfish. When fishing for big fish, use big baits.
“When fishing for big fish, we use baits small catfish can’t handle,” Pounders explained. “A 5-pound flathead can eat a 9-inch shad. When targeting flatheads, fresh bait is the key. We normally use live shad about six to eight inches long.”
Catching giant catfish takes patience, but on any day anywhere on this system, an angler might catch a whiskered river monster. Anytime a bait hits the water it could result in the fish of a lifetime.
by John N. Felsher
John N. Felsher is a professional freelance writer, broadcaster, photographer, and editor who lives in Alabama. An avid sportsman, he’s written more than 3,300 articles for more than 170 different magazines on a wide variety of outdoors topics. Contact him at j.felsher@hotmail.com.
by John N. Felsher
Normally populated by about 4,500 residents, Leland in Washington County more than doubled on May 3 and 4 as the inaugural Mississippi Wildlife Heritage Festival opened.
“We were having several little festivals in town each year, so we decided to incorporate them all into one big festival,” said Mark King, festival co-chairman and Leland Chamber of Commerce vice president along with chamber president Rob Baker. “We wanted to attract a big crowd to draw attention to the Mississippi Wildlife Heritage Museum. I estimate we had about 10,000 people come to town in two days for the festival.”
The new festival combined the existing Steve Azar’s Mockingbird Music Festival, the 32nd annual Leland Crawfish Festival, the longest running crawfish festival in Mississippi, and Frog Fest, an event to honor native son Jim Henson and his Muppet creations. The city blocked o most of downtown for the festivities.
“It was a community wide e ort,” King said. “Many people came
together and volunteered to help put on this festival. Cicero’s restaurant got crawfish from Louisiana and donated their labor and equipment to cook 2,800 pounds of crawfish.”
The festival provided entertainment for all ages. Live music from multiple bands and performers played throughout the event. Jason Reynolds Fetch-n-Fish brought a 10,000-gallon tank full of fish and entertained everyone with his leaping dogs. Multiple vendors and other organizations ran booths to sell food and to show o their products or services.
“This festival was a great opportunity for people to come in and see our town,” said Cedric C. Bush, Washington County Justice Court judge and owner of Bush’s Kountry Café in the middle of the festivities at 117 East Third Street. “Everybody came together from every walk of life here on the streets of Leland enjoying themselves. When they got hot, they could come in the café for the air conditioning, a cool drink, and the best tasting catfish anywhere.”
The Leland Volunteer Fire Department erected bouncy houses, trampolines with bungee cords, and other things to entertain children. About 90 youngsters, 15 years old and younger, showed up to participate in the kids fishing rodeo at Deer Creek.
“We had a great kids fishing rodeo,” said “Big” Mike Jones, roving reporter for Redneck Adventures TV. “Each child received a rod and reel and a small tackle box full of everything they needed to fish, all donated by Fisherman’s Haven, which is now OK Fishing. We also gave them each a box of worms, provided by Redneck Adventures TV and Bait-n-Thangs Outdoors in Chatham. Each child also received a medal. We gave everyone who wanted one a free Bible. Everyone had a great time.”
We had people come from all over to attend the festival. We had 13 speakers at the museum. We had turkey call makers, champion duck callers, deer specialists and more. We tried to give everyone a broad spectrum of events.
The festival drew attention to the Mississippi Wildlife Heritage Museum and Mississippi Outdoor Hall of Fame, located at 304 N. Broad Street. The museum serves to preserve the history, heritage, and outdoors traditions of the Magnolia State and educate the public on its vast natural resources.
“We had people come from all over to attend the festival,” Billy Johnson, president of the Mississippi Wildlife Heritage Foundation, said. “We had 13 speakers at the museum. We had turkey call makers, champion duck callers, deer specialists and more. We tried to give everyone a broad spectrum of events. I thank all the sponsors, volunteers, and all the people who came to the festival.”
Leland visitors might also wish to tour the Jim Henson Exhibit at 415 S. Deer Creek Drive or the Highway 61 Blues Museum at 307 N. Broad Street. For more information, contact the Leland Chamber of Commerce at 662-379-3764 or see www.lelandchamber.com.
If you're tired of having knee pain and want to talk to a doctor that can virtually give you your life back if knee pain is an issue, call Dr. Rob Acord... as he's the only doctor in the area... who has this newly discovered knee pain reduction technology.
If you have knee pain, can't walk because of an old injury, or you just think it's part of getting old, you might want to read this article.
Knee pain is something that disables a lot of people every single year, but most people don't know what to do about it.
Some people immediately opt in for surgery, then some people watch TV and end up buying something they wrap their knee with-hoping it will help, and others just follow orders and take medications which simply block the pain signals while the underlying condition often progresses.
All I'm saying is this. There are a lot of ways to TREAT your knee pain, but which one will really work?
If you've done your research, you know that there are not a lot of things that really work when it comes to actually helping align the knee, taking nerve pressure off the knee, and reducing the pain and swelling.
What if there was a "real solution" that worked from DAY ONE?
Hi, I'm Dr. Rob Acord and I'm here to tell you about a new device called the K.P.R.
I stumbled onto this one-of-a-kind machine at a recent medical conference and tried it myself. THE RESULTS: My knees have never felt so good, and that was after.... just one treatment.
It virtually reduced my knee stiffness by 95%, so I am positive it'll help your knee pain, help you walk better as soon as you get your first treatment, plus help you do some things you used to do without the help of a walker, cane, or someone else helping you
Now, don't get me wrong. I'm not guaranteeing a miracle if you haven't walked in many years.... but this just may be the answer you've been looking for.
Better late than never for sure. You should entertain this option... no matter what's happened to you in the past!
Let me be very clear; I'm here to possibly help you:
Get out of pain
Walk better
Move better
Get up and down better
Get out of chairs easier
AND...
Finally you will be able to move without relying on someone or something else
"What if my knee(s) are BONE ON BONE?"
Here's all I can tell you If you’re bone on bone, and surgery is not an option for you, or surgery didn’t work, this may be the exact treatment you’ve been needing
You'll find out that K P R is an amazing machine when teamed up with our Class IV laser therapy
Great questions and here's the answer: We have a reputation for getting great results, but if you're like most of our patients you know that the knee problem isn't going to just go away on its own. We're also known for our personalized care We don't promise the world, but we will do everything humanly possible to get the results you want.
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As you know, it's human nature to procrastinate; this is not the time to do that... WHY?
My Trial Offer goes away at the end of this month It's available as a hard deadline because I have a limited number of trial spots and we are already an extremely busy office. Pick up the phone and call the office now This one call could change the way you walk, feel, and move CALL TODAY!
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by Miranda Boutelle
I often hear claims you’ll never pay an electric bill again if you go solar. Is that true?
The concept of free energy from the sun is appealing, but solar power isn’t free. There are costs associated with capturing that energy for use in your home.
Installing a residential solar system doesn’t equate to $0 energy bills. Prices for the solar system and installation vary, but adding solar typically comes with a five-figure price tag. Solar systems only provide power when the sun is shining. You still rely on your electric utility for power at night and when the skies are cloudy. Most electric utility rate structures include a set monthly service fee. Unless you plan to disconnect from local electric service completely, you will still have a monthly electric bill.
If you are considering solar on your home, I suggest taking these three steps:
1
Make sure your home is as energy e cient as possible. It wouldn’t make sense to put a new motor on a boat with holes in it, so why would you put a solar system on an energywasting home? Invest in reducing wasted energy before investing in creating new energy. The e ciency updates I recommend before installing solar include insulating and air sealing your home and upgrading to e cient appliances — especially the heating, ventilation, and air conditioning system.
If your HVAC system is older than 10 years or malfunctioning, make sure replacing it is in the budget. Remember, energy e ciency upgrades might have a better return on investment than installing solar.
A more e cient home means a smaller — and lower-cost — solar energy system. Solar systems are typically designed to produce the amount of energy a home uses in a year, so if you complete energy e ciency improvements before installing a solar system, make sure the solar contractor accounts for those energy savings.
The ability to generate your own renewable energy at home is an amazing thing. However, there are truths and steps members need to know before utilizing this resource.
Check with your electric utility about the requirements to install solar and how it will impact your bill. If you decide to install solar panels, working with your utility will be essential, as you will need to take important steps, such as signing an interconnection agreement to ensure the system is properly connected to the electric grid.
Get at least three quotes to compare each contractor’s recommended system design, equipment and cost. It’s a significant investment, so you want to know your options.
There are several ways to pay for a solar system and installation. It can be bought outright with cash or financed by a loan. This allows you to own the system immediately or at the end of the loan term.
There is also the option to install a solar system through a lease or power purchase agreement. In this structure, a third party — usually the solar installer — owns the system. They install the system on your property and then sell you the energy produced at a predetermined rate. They are responsible for maintaining the system and own it at the end of the agreement term.
Loans, leases and power purchase agreements can impact the sale of a home. Although a solar system may increase the value of your home, some buyers — or their lenders — are not interested in taking on leases or power purchase agreements.
Miranda Boutelle is the chief operating o cer at E ciency Services Group in Oregon.
by Jason Patteron
A lot of things changed over the past four decades at Yazoo Valley Electric Power Association.
One thing that didn’t was Chris Clay showing up for work every day ready to serve Yazoo Valley’s members to the best of his ability.
Clay’s recent retirement, after over 43 years of service, took some getting used to for Yazoo Valley employees who have worked with him throughout their entire careers with the cooperative.
Clay was 19 years old when he started working for the right-of-way crew at Yazoo Valley.
“I worked there for several years, and Paul Sconyers, who was the line superintendent at the time, told me I needed to move up if I wanted to make more money,” Clay said. “I went to the line crew and started working there. After a while the service man, Nate Rembert, needed some help, and I joined on with him.”
Clay spent a lot of time working with Rembert and learning more about electrical work until an opportunity opened to serve the Ebenezer area in Holmes County.
“They needed someone in Ebenezer, and I worked there for 10 years,” he said. “When Nate got ready to retire (in 1996) he came and talked to me about running the service truck. He told them that he had confidence I could do it. I’ve been doing that ever since.”
I’ve always been able to provide for my family by working here, and by the grace of God it all worked out.
Clay said he has seen many changes at Yazoo Valley over the years, and he believes the organization has always been moving in the right direction.
“When I first came, your job was basically the same thing every day” Clay said. “When Mr. Tommy Craft came in, he started cross training. I didn’t think it would work at first because everyone doesn’t work the same. I was opposed to it at first, but I found out that once you learn how everyone works you can go wherever the company needs you to go. All of us come together to get the job done. Cross training was di cult, but it got great results.”
Clay said that he has always taken his responsibility to the members seriously.
“Being able to provide service to the people is what has meant the most to me,” Clay said. “This is a great place to work where they truly care about you. I’ve always been able to provide for my family by working here, and by the grace of God it all worked out.”
Over the years Clay has had the opportunity to share his experience with many younger employees. He said his best advice is always focused on safety and thinking about the future when it comes to your career.
“Do it safe, and don’t just focus on the money,” he said. “You need to focus on the future and what you have to o er. You get back from what you give.”
Clay said he expects to do some electrician work in the future, but he is most excited about doing ministry work at area nursing homes.
“There are people there who don’t seem to have anyone,” he said. “You go there, and some people are just sitting there, and no one ever comes to see them. I want to do something to help change that.”
Chris Clay and Betty Manor.
Chris Clay is presented a Distinguished Service Award by Rebecca Yeates upon his retirement in April.
Yazoo Valley recently held a Lineman Appreciation celebration to recognize the e orts of our dedicated sta . Veteran lineman Allan Bigford was selected by his peers as the 2024 Lineman of the Year. Bigford was also voted Lineman of the Year in 2019. Taylor Arinder was selected as the 2024 Apprentice Lineman of the Year.
Taylor Arinder is presented with the Apprentice Lineman of the Year Award by Brett Cerda.
Allan Bigford is presented with the Lineman of the Year Award by Brett Cerda.
by Amanda Mills
In the vast expanse of our daily routines, it’s easy to overlook the significance of the seemingly mundane. Yet, sometimes, in the most ordinary moments, extraordinary events unfold. Such was the case for two employees of Dixie Electric, Tommy Ulmer and Dan Wooten, whose quick thinking and decisive action on March 19 potentially saved countless lives.
Tommy Ulmer, on a trip to check on a tree scheduled for cutting, found himself in an unexpected encounter. While traveling through Clara in Wayne County, his attention was drawn to an individual walking down the street, carrying two guns, a backpack, and wearing a mask. Ulmer, while on the phone with Waynesboro District Supervisor Dan Wooten, expressed his concern to Wooten, who wasted no time in contacting local law enforcement.
As Ulmer continued his journey back to the o ce, he felt a prompting to turn around and investigate further. Approaching the individual, Ulmer discovered that it was not a man but, in fact, a young, nervous juvenile. Despite the dangerousness of the situation, Ulmer remained composed, engaging the minor briefly in conversation and o ering him help before the youth walked away.
“The Clara community was my home for many years,” said Dixie Electric Human Resources Supervisor Jarrod Hennis. “I attended Clara School through the 8th grade and grew up only a few miles away. One of my nephews is currently a fifth grader there. I first learned of the incident from my brother, who was shocked by the situation. He and his wife wanted to convey the utmost gratitude to our employees. Clara is one of those communities where you’d never expect this to happen.”
Hennis continued, “I can’t express how much respect I have for these guys to have noticed what most of us may not have. We know they are out scouting for potential hazards to our systems and our linemen, but I’m amazed they are aware enough to notice a threat like this. It’s a testament to their commitment to the communities that we serve.”
Wooten, leveraging his connections and rapport with local authorities, swiftly facilitated communication with the dispatch o ce. Through his proactive e orts, help was mobilized with remarkable speed, and the juvenile was apprehended. It was later revealed that the minor had confessed intentions to carry out harm at Clara Elementary School—a mere mile away from where he was apprehended.
Tommy Branch, Wayne County Superintendent of Education, echoed the sentiment.
“The parents, students, and faculty of the Wayne County School District are eternally grateful to Tommy Ulmer and Dan Wooten. Their vigilance and willingness to engage and respond to a suspicious individual and alert authorities potentially saved countless lives of students and faculty at Clara School.”
To add to the complexity of this story, the tree Ulmer originally set out to check was scheduled to be cut weeks before. Had the tree been cut when it was scheduled, Ulmer would not have been in the right place at the right moment.
The alignment of events underscores the importance of being aware of your surroundings. In their roles at Dixie Electric, Ulmer and Wooten exemplified the principle of “See Something, Say Something,” demonstrating how a simple act of awareness can have profound implications for community safety.
“It was nothing short of divine intervention from an almighty God himself to place me in the right place at the right time,” Ulmer said.
In a world where it’s easy to overlook suspicious behavior, Ulmer and Wooten’s actions remind us of the importance of staying vigilant and speaking up when something doesn’t seem right.
I can’t express how much respect I have for these guys to have noticed what most of us may not have. We know they are out scouting for potential hazards to our systems and our linemen, but I’m amazed they are aware enough to notice a threat like this.
by Steven Ward
For some, it’s about the crispiness. For others, it’s about the seasoning. When it comes to the culinary delights of one of the Deep South’s most basic staples, everyone can agree to disagree on their favorite fried chicken.
When diners get a serious hankering for the golden-brown deliciousness of fried chicken, an hour or two drive to satisfy that craving isn’t unreasonable. In fact, a weekend trip scheduled around a visit to a specific fried chicken locale is essential foodie operating procedure.
Even though there is nothing definitive about the following list, Today in Mississippi attempted to come up with a guide to some of the best fried chicken in the state.
Is your favorite fried chicken joint missing? Please take to social media and let us know in the Facebook comments about the error of our ways.
But for now, keep this story handy in case an overwhelming craving hits you, and you want to venture out on the highways and back roads of Mississippi for a taste of the best fried chicken the state has to o er.
The 140-year-old building that houses The Old Country Store in Lorman was once a bus depot, post o ce, and train station.
Today, the building is a restaurant that serves some of the best fried chicken in America. The best fried chicken in America? Well, that’s the opinion of journalists and foodies from Southern Living magazine and The Food Network.
In fact, Mr’s D’s owner and operator Arthur Davis, 77, said an article about his place in the July 2006 issue of Southern Living changed his life.
“A picture can change your life. I can’t tell you how many people started coming here after it published asking to see the man in the tie and apron,” Davis said recently before a lunch crowd gathered in the store.
It’s all worth it though once you taste the chicken.
“It was my grandmother’s recipe,” he said.
Davis said Oprah Winfrey, Matthew McConaughey, and many Mississippi governors have professed their love of the chicken following visits.
Davis, originally from Florida, bought the building after spotting it when dropping o his sons at nearby Alcorn State University. At first, he held social events for the college kids there on Thursday nights. Then he decided to turn the store into a restaurant and opened in December 1999.
A picture can change your life. I can’t tell you how many people started coming here after it published asking to see the man in the tie and apron.
In that photo, Davis was wearing an apron and tie, and to this day, he still does, seven days a week.
When you arrive at Mr. D’s, you will see a sign directing you to the bathroom to wash your hands. If you don’t see the sign and Davis eyes you heading straight for a table, he will kindly and politely direct you back to the bathroom. And don’t think of skipping the hand sanitizer he wants you to use before grabbing a plate and walking to the bu et.
The restaurant tables are surrounded by the store – shelves and shelves of any kind of antique item you can think of, as well as business cards pinned to the shelves from years of visitors.
“Everything in here is for sale. Including me,” Davis said with a smile.
And if you happen to dine at Mr. D’s with a woman, prepare for the singing.
“I like to cut up and have fun,” Davis said.
Davis will serenade your table while you’re enjoying his chicken and soul food sides.
“There are so many beautiful women who come here each day. Why would I want to be anywhere else?”
I grabbed a sack of flour. I started seasoning it. That’s it really. Just old-fashioned fried chicken. Everything is cooked with love and prayer.
To say Thelma’s Kitchen is a family restaurant is an understatement.
Owner Thelma Burks, 64, works at the restaurant with her son, three daughters, sister, and a family friend who is “just like a daughter” to the restaurant’s namesake.
The restaurant opened in 2017 after Burks ran a nearby chemical plant’s kitchen and a small snack bar in town that sold burgers, veggies, and fried chicken lunches for local farmers.
Burks came up with her fried chicken recipe while experimenting in her kitchen.
“I grabbed a sack of flour. I started seasoning it. That’s it really. Just old-fashioned fried chicken,” Burks said.
She said the batter seasoning is nothing special – salt and pepper plus two other seasonings she didn’t want to mention.
Thelma’s is also known for her pecan pie cake, Burks said.
Thelma’s Kitchen is open six days a week from 11 a.m. to 2:30 p.m. Fried chicken is on “the meat and three” menu everyday but Saturday, when she serves grilled chicken. She also includes fried catfish on Fridays and Sundays.
Why do people line up at Thelma’s Kitchen for lunch?
“Everything is cooked with love and prayer,” Burks said.
Jean’s in downtown Meridian is a traditional Mississippi “meat and three” lunch spot that has been around for more than 40 years.
Jean’s owner Elic Purvis took over in 2019, updating the classic menu with farm-to-table local ingredients, but keeping Jean’s comfort food classics authentically Southern.
The most frequently ordered meat? The fried chicken.
“The secret to the chicken is we brine it with sweet tea. We’ve also tweaked that some,” Purvis said.
Purvis, 32, grew up in Meridian and grew up eating at Jean’s.
“We have a modern approach to classic Southern cooking here. But I promise, you are going to love our fried chicken,” Purvis said.
662-489-4444 HUCK’S
662-327-6500
by Scott Flood
Fifteen minutes from now, a stray bolt of lightning will connect a menacing cloud with a power pole about a mile east of your home. Your lights will flicker briefly before going out. Things will become eerily quiet as all your home’s devices equipped with motors and fans stop providing their constant symphony of background noise.
You’re experiencing a power outage, so you reach for your phone and call your electric co-op. Good move. Sometimes, members don’t call because they assume their neighbors will. However, the more members who do make the call, the more quickly the co-op will be able to pinpoint the outage location.
Back at the o ce, the co-op’s grid system operator noticed the sudden pause at the moment 300 million volts of lightning danced around a transformer, and they’re able to triangulate the location of the outage. The system estimates just over 500 members are in the dark as a line crew tosses their dinner aside and steer their trucks in that direction.
Thirty minutes later, the lineworkers slowly drive along a stretch of road, keeping one eye on tra c while inspecting every pole, wire and transformer. In another eight minutes, they stop and step out for a closer look. The mystery is solved with one glance at the burn mark across the surface of the transformer. Readying the truck and ensuring it’s safe, they move closer to the line.
If you watch the lineworkers, you might mistakenly assume they’re not very motivated. After all, you’re dealing with a power outage, you want it to end as soon as humanly possible, and it looks like they’re simply taking their sweet time while you’re missing the ballgame. But there’s a good reason the lineworkers aren’t rushing or running around.
Those power lines carry high-voltage electricity. It’s safe when all elements of the system are in good working order, but it’s potentially deadly when that’s not the case. Lineworkers approach what they do deliberately, e ciently — and most of all, safely. Every action they take is carefully planned, so they can spot potential hazards. When performing tasks, they follow standard procedures and safety requirements to ensure the repair is e ective and sound. Working that way may take a little extra time, but it means they’ll make it home safely at the end of the day (or night).
Less than an hour after finding the cause of the outage, the lineworkers load their tools and gear back onto the trucks. This time, the problem was easy to spot, the repair was fairly straightforward and the weather cooperated. But no two outages are exactly alike. The next one could be in severe weather or on a remote segment far o the main road. It could involve a fallen tree that needs to be cut with chainsaws or broken utility pole that needs to be replaced. Doesn’t matter, because lineworkers will always get to the location and fix the problem as quickly as safety allows.
Driving back to the co-op, the lineworkers watch the passing homes and smiles, because the warm glow coming from the windows means the power’s back on again. A couple members in their yard wave as the trucks pass by. They may not know why the electricity went o and what was involved in bringing it back, but thanks to the lineworkers, life is back to normal.
Lightning streaks across the world’s skies roughly eight million times every day, and power poles, lines and other infrastructure provide attractive targets for helping it connect it with the ground. But outages can occur from a variety of causes, including fallen trees, vehicle crashes and even curious critters, like snakes and squirrels.
This is why your electric co-op invests in the right technologies and equipment designed to protect the power grid and prevent outages from plunging your home into darkness. And it’s also why the lineworkers, who put themselves at risk to return your life to normal, are some of our favorite people.
Scott Flood has worked with electric cooperatives to build knowledge of energy-related issues among directors, sta , and members.
A 35-acre oyster reef is under construction by The Nature Conservancy in Mississippi in the Bay of St. Louis to restore oysters to the Gulf Coast following natural and man-made disasters that have decimated local oyster populations.
The reef is named after longtime Bay St. Louis resident and legendary Hancock County chef and restaurant owner, Tony Trapani who passed away a few years ago, according to a Nature Conservancy in Mississippi (TNC) news release.
The Trapani reef is being constructed with over 11,000 limestone “pods” or mounds spaced four feet apart and stacked one to two feet high. This vertical configuration gives growing
oysters added protection against low oxygen and freshwater flooding events, such as the opening of the Bonnet Carre Spillway. The increased height and surface area created by the “pod” design adds resiliency to the reef, providing more area for oyster larva to colonize.
The reef will support sub-tidal oyster reefs producing oyster brood stock for the Mississippi Sound. Because the reef is in an area that is closed to harvest the expectation is that oysters will be allowed to grow undisturbed over time. The limestone rock and recycled oyster shells will create a surface area for new oysters to attach to and grow.
Because the height and complexity of the reef create a complex three-dimensional habitat,. it also increases recreational fishing opportunities in the bay which is surrounded by five public boat launches. The Nature Conservancy in Mississippi managed construction of the project with funding provided by the National Fish and Wildlife Foundation’s Gulf Environmental Benefit Fund, the Mississippi Tidelands Fund, and the Mississippi Outdoor Stewardship Trust Fund, according to the release.
Tom Mohrman, TNC’s director of marine programs oversaw the project.
“One of our goals is to develop projects that support local economies by strengthening and enhancing coastal habitat. Healthy ecosystems support jobs, public health, a sense of place, as well as build habitat and biodiversity for communities to enjoy. Healthy ecosystems support healthy economies,” Mohrman said in the release.
“In coordination with other conservation groups, the Tony Trapani Reef is an excellent use of public trust tidelands funding and how it can be used to enhance the habitat for various species in a prime fishing location in the Bay of St. Louis,” said
Joe Spraggins, Mississippi Department of Marine Resources’ executive director.
U.S. Rep. Mike Ezell recently visited the reef.
“The reef is a fantastic example of partnership between local, state, and federal groups with the same goal: protecting our Gulf and its resources,” Ezell said.
“As a lifelong resident of the Gulf Coast, I’m excited by the work being done to ensure our coastal resources are protected and improved for future generations, and I’ll continue fighting for our Gulf.”
“The reef provides a complex habitat for wildlife including invertebrates and fish, and it will also increase nearshore recreational fishing. This will be a huge opportunity to restore oysters in the gulf and our plan is to request additional funding to increase the reef to more than 40-acres,” said Scott Lemmons, interim director of TNC | Mississippi.
The Tony Trapani Reef is in Bay St. Louis, south of the Wolf River, just outside of Bayou Portage, just a couple of miles o shore of Pass Christian in Harrison County.
The reef provides a complex habitat for wildlife including invertebrates and fish, and it will also increase nearshore recreational fishing. This will be a huge opportunity to restore oysters in the gulf and our plan is to request additional funding to increase the reef to more than 40-acres.
Food on a stick is fun! Whether you call them kabobs, kebabs, or kebobs (all ways to spell it), they are an easy and a ordable way to feed a crowd. The pros of kabobs are they can be assembled in advance, require little kitchen skills, and cook quickly! But that doesn’t make kabobs on the grill foolproof. Grilling various food items at once on a skewer can o er challenges, and if you aren’t careful, it can end up scorched and stuck to your grill grate.
The first lesson of a successful skewer meal is that only some foods are ideal for skewering. You want foods sturdy enough to stay put and withstand high heat while grilling fast, but not drying out. Chicken thighs will stay juicier than breast, and meat with marbling, like skirt steak or ribeye, will be more forgiving than tenderloins or leaner cuts. Try whole shellfish like shrimp or scallops or meatier seafood like swordfish. For produce, pair milder components like zucchini, eggplant, mushrooms, broccoli, or potatoes with onions, peppers, or cherry tomatoes.
Prep your grill for kabobs by heating it as hot as possible for at least 15 to 20 minutes. Apply a wire brush to scrape o and remove debris, then wipe it with a paper towel soaked in avocado, canola, or peanut oil — all have high smoke-point oils. Use the same oil or nonstick spray on your skewers to avoid sticking. Season kabobs before cooking. Rubs and spice blends are preferable because they are dry and help with searing and color. Marinades can cause food to burn or brown too quickly. Avoid glazes or sauces that contain sugar, fresh herbs, or too much oil, which can catch fire.
Symmetry is vital when preparing your kabobs. Keep food to inch cubes; most will cook for approximately 10 minutes on the grill, flipping halfway. Allow kabobs to have a full rotation, check the internal temperature, and pull them o the grill five degrees before the desired doneness, as they will finish cooking once removed.
2 cups mushrooms whole
2 zucchini cut in 1-inch circles
2 bell peppers cut in 1.5-inch squares
2 onions cut in 1-inch segments
1⁄3 cup balsamic vinegar
1⁄3 cup canola oil
Wash/cut vegetables.
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried parsley
In a bowl, whisk together vinegar, oil, and seasonings.
In a large bowl, or plastic bag combine vegetables/ marinade and soak for 30 minutes to an hour.
Heat grill to medium/high.
Add vegetables to skewers keeping in a similar pattern.
Place skewers on a heated grill for 9-10 minutes. Flip and cook for an additional 5-6 minutes — till desired tenderness.
Note: You can bake these at 400 degrees for 10-15 minutes, until desired tenderness.
8 skinless boneless chicken thighs cut into 1-inch cubes
2 medium onions sliced
3 teaspoons dried rosemary
1/2 teaspoon oregano dried
1 1/2 teaspoons minced garlic
5 tablespoons canola oil
5 tablespoons white wine vinegar
1 teaspoon honey
Salt and pepper to taste Greek Tzatziki sauce (store bought or homemade)
In a mixing bowl combine chicken thighs and all ingredients (but the Tzatziki sauce) and marinate several hours or best overnight.
Soak wooden skewers in water, thread chicken on.
Grease your grill and grill on high heat until chicken thighs are cooked thru - remove at 160 degrees and allow to carryover cook till 165 degrees.
Serve hot with Greek Tzatziki sauce.
1 pound steak
8 ounces mushrooms
1 pound small potatoes
1/4 cup olive oil
1/4 cup balsamic vinegar
1 1/2 teaspoons garlic minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
Cut the steak into 1-inch chunks and add to a bowl with mushrooms.
Whisk together the oil, vinegar, garlic, salt, pepper, rosemary, and oregano. Pour over the steak and mushrooms. Cover and refrigerate for about 2 hours. (Mushrooms will get mushy if you marinate overnight.)
Boil the potatoes in salted water until just tender, about 10 minutes. Drain and cool.
Thread the marinated steak, mushrooms, and potatoes, onto skewers.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness.
Lightly re-season with salt and pepper and serve immediately.
Food on a stick is fun! Whether you call them kabobs, kebabs, or kebobs (all ways to spell it), they are an easy and affordable way to feed a crowd.
by Rebecca Turner
Rebecca Turner is an author, registered dietitian, radio host, television presenter, and board-certified in Lifestyle Medicine. She is A lifelong Mississippian and a member of the Central Electric Co-op in Brandon. Her books, “Mind Over Fork,” and “Enjoy Good Health,” offer no-nonsense nutrition guidance that challenges how you think, not how you eat. Find her on social media @RebeccaTurnerTalks or online at RebeccaTurnerNutrition.com.
The Hoppers 2024. June 14. Hattiesburg. Concert begins at 7 p.m. at Heritage Church, 3 Baracuda, Dr. Details 601-261-3371.
Prentiss Institute All Class Reunion. June 14 and 15. Prentiss. Registration form and Memorial Brick Paver form available at Prentiss Institute National Alumni and Prentiss Institute Rosewald Facebook page. Class of 1974 will also host Friday night event. Details: 601-310-6392 or 601-382-3891.
Honoring Our Home Front Family Dinner Benefit. July 19. Diamondhead. From 6 p.m. to 11 p.m. at the Diamondhead Country Club, 7600 Country Club Circle. Join us in recognizing those who secured the home front while our military members were deployed. Tickets are $100. All proceeds will fund Crusaders for Veterans Inc. in their e orts to promote respect for our military and to provide resources for those struggling. Various sponsorship packages available. Details: 217-201-1330.
Frost Bridge Camp Meeting. July 19 to 28. Waynesboro. This Bible-based family camp meets once a year. The camp is located at 1455 Matherville Frost Bridge Road. The rates are reasonable for dining hall meals, boys and girls dorms, and newly remodeled hotel rooms for adults. Join us for service or stay the whole week. Bible study daily at 9 a.m. in small groups for adults, teens, and children. Morning worship begins at 10:30 a.m. and evening worship at 7 p.m. The music is led by the Isbell Family and enlightening preaching by Evangelists Dr. David Smith and Dr. Mark Weeter. Youth rates to stay the entire 10 days is only $150 for ages 12-18 staying in the dorm. Hotel rooms beginning at $15 a night and RV full hookups for $10 per day. Details: 205-292-9176
We were in the cemetery at Ratli when I heard my first 13-year locust this year. And yes, I know they are really cicadas. We had just had the funeral for my oldest sister, Linda, earlier that day. Jo and I wanted to stop by the cemetery on the way home to see the grave and check on mama and daddy’s graves, as well as look over all our other relatives. I was sort of surprised at how long some of them have been gone. Uncle Lloyd since the late 1980s. Daddy, 40 years ago, this year. Doesn’t seem possible.
Life is long and short all at once. But it’s the moments we remember later that are important — the events that become stories. There are things you laugh at or things that help you remember why some people are special to you.
Life is punctuated with moments. You wouldn’t want a skunk encounter every day.
But once makes it a life.
I remember granddaughter Emily-Ann learning her left from right by holding out one hand and asking me if this was her right hand. I said it was. Then she said, “So this is my left?” I started to say, “right” but thought that might confuse her. So, I said she was correct. She paused a few seconds and asked, “What happens when I turn around?” I’m still pondering an answer.
The other night, Jo and I were going through our nightly ritual of me working the remote control trying to find a TV show, and Jo saying, “No. Not that.” Like a fool, I continued to click. I had tried giving Jo the remote one time and telling her to find something. It’s just a lot easier to do it the way nature intended — man with the remote, woman with the final say.
Anyway, in the middle of it all, granddaughter Taylor called. Taylor was nearly in tears, and Jo was trying to stifle a laugh. Taylor said she had just finished reading her devotion when husband, Michael, burst into the bedroom and said,“We got a problem!” Michael had let the dogs out before bedtime, and they ran up on a skunk. The skunk anointed them.
I was Googling what to do for skunk spray because I knew that tomato juice doesn’t work. Taylor was saying the smell isn’t anything like it smells when you just hit a skunk with your car. It is MUCH worse! (Jo can’t breathe now from laughing.) The dogs were in the garage. So, Jo asks Taylor, “Can’t you just go somewhere in the house where it doesn’t smell?”
“It smells EVERYWHERE,” was Taylor’s reply.
The conversation ended with Taylor mocking Michael’s sales pitch for their new house, “Let’s move to the country. It’s nice and quiet out there.” Jo was down for the count after that.
Life is punctuated with moments. You wouldn’t want a skunk encounter every day. But once makes it a life.
I wouldn’t want 13-year locust every year. But now and again makes them special.
by Walt Grayson
walt@waltgrayson.com.
