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Validit y Kids Like Moise

Complimentary

November 2014 Vol. 4, Issue 11


Play Hard • Relax More

Hiking Biking Canoeing

Boating Fishing Live Music

Shopping Antiquing Golfing

Dining Sightseeing Exploring

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Inside this issue of

Validity

Table of Contents

: h t n o m is h t W E N We Have A Food Issue (pun intended) Meet four food savants in their kitchens. Page 12

MJ Wilkinson

November 2014 Vol. 4, Issue 11

Beauty and purpose in the life work of a potter.

Feeding the Mind and the Body

Page 20

Digital Kitchen

By Michelle Bonville

By Cody Crawford

Page 18

App addicts alert: Kitchen help for the iPhone and Android.

On the Cover

Page 24

“Moise is a Kindergartener in Haiti. His mother is very young and just had another baby last weekend. Moise is mostly around adults at home and speaks like one most times. He has what appears to be the end of an extra finger attached to the side of his pinky. He used to have one on each side, but one fell off. It is only attached by skin and could easily be removed with a string or by cutting it, but many Haitians are superstitious about things like that so his family has left it there. I know little about Moise. He enjoys singing, likes to have the playground balls to himself and his pants are always slipping down.” – Michelle

Battle of Spring Hill Civil War re-enactors Spring Hill. Page 25

Cover Photo & photo right: Michelle Bonville

In Every Issue:

Make the Most of the Meal By Katie Hayes Leftover ideas from our resident foodie.

Student Profile

One Attorney’s Opinion

By Bill Pulliam

By Landis Turner

Species in peril - Help a bird in need.

Lighthearted law stories & humorous tidbits.

Page 27

Page 7

Page 26

From The Publisher, Page 5 Farm to Table, Page 22 Cerebral Meanderings, Page 34

Harvest & herbs in November’s garden. Page 28

Validity Magazine is published monthly in Hohenwald, Tennessee. Validity Magazine reserves the right to edit editorial and advertising submissions for appropriateness of the publication. Reproduction of any part of Validity Magazine without permission of the publisher is prohibited. Distribution of this magazine does not constitute an endorsement of information, products or services. Views expressed in Validity Magazine do not necessarily represent those of the publisher. Every effort has been made to insure accuracy of the publication contents. However, we do not guarantee the accuracy of all information nor the absence of errors and omissions.

Validity Magazine, Published 12 times per year, monthly, Vol. 4, Issue 11 POSTMASTER: Send address changes to Validity Magazine, P. O. Box 516, Hohenwald, TN 38462-0516. Address Service Requested. Subscriptions are available on an annual basis at $20 per year. Mail check or money order to: Validity Subscriptions, P.O. Box 516, Hohenwald, Tennessee 38462.

Validitymag.com

Reality Perspective, Page 5

Give Thanks With A Grateful Heart, Page 32

By Cassandra Warner

Culinary student Oyuki Perez’s secret ingredient.

. 4

Page 33

November’s Garden

By DeeGee Lester

Also in this Issue:

Ornithology Report

Publisher Becky Jane Newbold, info@ValidityMag.com, 931-628-6039. Managing Editor Shane Newbold, info@ValidityMag.com, 931-628-6039 Director of Digital Innovation Cody Crawford, cody@validitymag.com, 615-768-9479 Contributing Writers, Bill Pulliam, Cassandra Warner, Charles Newbold Jr., Cynthia Rohrbach, Justin Crawford, Katie Hayes, Landis Turner Contributing Photographers, Anthony Scarlati, Katie Hayes Technical Advisor, Larry Bartley

Our Mission

Validity Magazine exists to reflect rural lifestyles of rural communities along the Natchez Trace Parkway in both storytelling and photo journalism. This local publication is designed to promote positive life experiences by delivering authentic, relevant content on healthy living, nature, outdoors, technology, gardening, entertainment and travel to the people who enjoy the small town experience.


From The Publisher

Plenty

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mind. She was right. Bountiful choices await us at the market and at eing mindful of our numerous restaurants blessings is at the in every city. We eat so By Becky Jane forefront in this season Newbold much we are forced to of gratitude. Generosity diet and exercise to shed the excess abounds especially when asking an weight gained. excellent cook to share a recipe. All the while, a dear friend of In this special Food Issue, we many in our region is spending hope you enjoy just a sampling of time in Haiti. While there, she is the best cooks in our region. We teaching Haitian children and trywent a step further to give you a ing to raise a mere $2.25 per child little peek into their kitchens and per month to feed them. Read her their lives. The results are delistory, page 18. If you can, consider cious. We look forward to doing helping. this again! It is our hope you understand When Mary Poppins snipped our Food Issue juxtaposed with “Enough is as good as a feast,” the hunger. We wanted to remind ourquote was forever etched in my selves we are blessed.

Never a thought of if we will have a meal or even a snack. Instead, in our world of plenty we are picky, sometimes refusing to eat things we don’t like because our choices are so many. We never have to consider missing a meal, rather we cannot decide at which restaurant to dine. May we all remember to express gratefulness in a season of bounty, in a country blessed with more than enough. We at Validity are blessed to have the opportunity to live and work among some of the best people on earth. Right here in the south. Happy Thanksgiving to you and yours. May you always have a feast.

us as babes, sharing wisdom and resources with us on into adulthood. We rebel, scoff and believe they know very little. Remember the progression, from hero to zero back to hero? 1) As a kid, “My dad can beat up your dad.” 2) As a teen and well into adulthood, “My dad is pretty goofy and behind the times. He doesn’t know much.” 3) As a mid-lifer, “I need to get mom’s and dad’s advice.” 4) Finally and near the end, “Gosh, I should have heeded my parent’s counsel much more. I was foolish disregarding their wisdom.” Numerous times, we hear someone express that they wish more time with their parents had been spent. In a functional, extended family, parents and grandparents come to a place in life where they are no longer guardians for their progeny. If the kids are good and have learned their lessons (probably the hard way because they did not listen to their elders), then the offspring will step up and care for the seniors. Sacrifice and struggle persist when caring for an ailing mom or dad, especially when their minds evanesce. Lest you forget, your folks struggled and sacrificed for you.

My sister is reciprocating care now for our mother. Mere words cannot express my appreciation for her willingly coming to the rescue. It can be a little awkward for a son to assist his mother with her daily needs. But, I have helped to a small degree and would to a greater extent if required. Unfortunately, Mom’s words of wisdom are now lost somewhere inside the malfunctioning connections of her brain. That’s too bad. Lately, I have been a better listener. I am more attentive now to her incomprehensible chatter than when she was dropping pearls of wisdom. My loss and regret. Two new life lessons for me:

B

Reality Perspective

DNR A

unt Jenny Lou chose to pass with dignity. Never appearing to fear anything, neither was she afraid of death. Heaven beckoned, and Aunt Jenny Lou accepted the invitation. DNR, (Do Not Resuscitate), an emotionally painful concept for the loved ones left, validated she was ready. By Shane Newbold However, this commentary is more about Uncle Jay, equally loved and regarded. He is still here. Alzheimer’s relentlessly imposes its unpredictable will on Uncle Jay. My cousins are now his caretakers. Yet, immaturity is a thief to mankind nearly as much as mind diseases. Our parents, aunts, uncles and grandparents, as well as step parents/grandparents, spend countless hours and years nurturing

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DNR certainly provides stark reality perspective with its unsettling implications. However, it can be a final blessing if all involved are ready for the next phase of life. And, honor your parents and grandparents. They got you this far. There is also strong probability that your patriarchs and matriarchs know way more than you think they do. Father to four and best friend to Becky Jane for 27 years, Shane Newbold lives life to the fullest birdwatching, fishing, motorcycling and enjoying his family.

Validitymag.com

5 .


Validity Recipes

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Validity Food

Assemble leftovers for Easy Rosemary Hummus Turkey Cranberry Wraps, recipe next page. Validitymag.com

Photo Katie Hayes Taylor

Food is a way of life in the South. Among these pages, we hope you enjoy this collection of recipes from folks right next door & around the region.

7 .


Validity Recipes Rustle

Up an Easy Meal Photo Katie Hayes Taylor

Leftovers Make it a Snap!

T

Ingredients:

Roasted turkey or chicken Hummus Cranberry sauce A sprinkle of dried rosemary Salt and pepper to taste 1 whole wheat wrap

1 medium onion, chopped 1 medium zucchini, chopped 2 medium carrots, chopped ¾ cup frozen yellow corn ¼-1/2 cup water 1 - 8 ounce can tomato sauce 2 tablespoons Worcestershire sauce 2 teaspoons fresh sage, or ½ teaspoon dried sage, crushed

Easy Rosemary Hummus Turkey Cranberry Wrap

Instructions: 1. In large saucepan, add sweet potatoes and garlic, and cover with water. Bring to a boil, cover, and reduce heat for 1520 minutes, or until potatoes are tender. Drain potatoes, and

Recipe Source: She Wears Many Hats

Sweet Potato Shepherd’s Pie

Serves 4 Ingredients: 3 cups water (or enough to cover sweet potatoes) Instructions: 1 ½ pounds sweet potatoes, Spread hummus and cranberry peeled and cubed sauce evenly over wrap. Top with 2 garlic cloves, roughly chopped roasted turkey or chicken, a sprin¼ cup unsweetened plain alkle of rosemary, and salt and pepmond milk per. Fold, slice in half, and enjoy! ½ teaspoon sea salt 1 tablespoon olive oil . 8 Validitymag.com

Photo Katie Hayes Taylor

Easy Rosemary Hummus Turkey Cranberry Wrap

Easy Rosemary Hummus Turkey Cranberry Wraps make great use of leftovers at holiday time.

Photo Katie Hayes Taylor

he holiday season, in all its glory and joy, can be daunting if you are trying to stick to a healthy diet. Sweet potatoes swimming in brown sugar and marshmallows, and turkey covered in dressing are not what our bodies need after gatherings that include all those yummy treats. Therefore, what do we do with the leftovers? Rather than wasting the food or giving it away, turn those dishes into healthy dinners for the few days after Thanksgiving. Make just enough sweet potato casserole, and save the rest of the mashed, sweet potatoes for the comforting, yet healthy, sweet potato shepherd’s pie. Have more boiled eggs than you need? Make a refreshing and healthy avocado egg salad you can easily spread on toast for a light lunch or snack.

Shepherd’s Pie made with leftover sweet potatoes


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Worcestershire sauce and sage. Bring to a boil, reduce heat and cook for an additional 3-5 minutes. Let cool for 5 minutes. 4. Transfer vegetables to a large casserole dish, and top with the mashed sweet potato mixture and sage. 5. Bake, uncovered for 20-25 minutes until bubbly. Let cool for a moment, and serve hot.

matoes, the possibilities are endless!

Recipe inspired by Better Homes and Gardens

Recipe adapted from The Pioneer Woman

Photo Katie Hayes Taylor

Avocado Egg Salad

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Photo Katie Hayes Taylor

Photo Katie Hayes Taylor

beat with blender or potato masher, gradually adding milk and salt for 5-10 minutes, or until fluffy. Set aside. 2. Preheat oven to 375. 3. In same large saucepan, heat olive oil over medium heat. Add onions, and sauté for 3-5 minutes until soft. Add remaining vegetables (zucchini, carrots and corn), and continue sautéing until all are tender. Add water, tomato sauce,

Ingredients: 5 hard-boiled eggs 2 ripe avocados 4 tablespoons mayonnaise 3 teaspoons red wine vinegar ½ teaspoon kosher salt Fresh ground black pepper Instructions: 1. Combine all ingredients in a food processor, and pulse a couple of times. (You can make it as rough or smooth as you like). If you do not have a food processor, simply combine in a large bowl and mash with a fork. 2. Spread on toast, stuff in to-

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A Spanish translator by day, Katie Hayes Taylor is an avid runner who finds creativity in the kitchen relaxing. Her passion is finding new recipes that are outside the box, fresh and seasonally grown.


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11 .


In the Royal Flush kitchen with

Becky Yannayon

We had honeybees and persimmons. Rick’s brother, Randy, has a cabin moved from Kentucky, where it was built and used as a tobacco barn in the 1860s. It had borne, for many years after being began baking and cooking on a wood cook- erected on the Preserve stove that was the center of kitchen activity in Giles County, a linfor her entire childhood. She shared a few gering scent of tobacco. memories with Validity recently. The kitchen is complete with a carved wooden counter that once served learned early how to tear, with a hatchet, slim tendrils of wood in a dry goods store in Petersburg, away from kindling so the fire Tennessee towards the close of the would start easily. Standing on a stool 19th century. There is such narrow before breakfast, I’d ease the iron passage between the wall and counlid aside and blow gently where the tertop that it has become his gauge match plants its secret. Writing this, for a wife. A lady friend asked if she I have to think of the poem, “Win- might simply jump over the counter ter Sundays.” I memorized every iron and let that count. A 1930s farmhouse gave up the and steel detail in my hours of polishing that stove. Could this be where kitchen sink for an accompaniment my appreciation of my friend, Rick’s, to the old store counter. My children played hide-and-seek under both finely engraved shotgun was born? My mother baked large, braided pieces when they were young enough loaves of bread smothered in sesame to squeeze past the flour bin. My favorite kitchen gadget is a seeds. We prepared meals daily for everyone who worked in my Menno- spoon my late brother, Benjiman, nite family’s woodworking business. carved for me when I was 20 years

Photo Brandon Yannayon

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. 12

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Rotisserie Pepper Bacon Dove Wraps

bake at 350 degrees Fahrenheit for 15 minutes. Spoon over meat when serving.

Skillet-Fried Corn

son of a local legend with whom my son ran trap lines at age 6. 3. Fry together until brown.

Fig-stuffed Quail

1. Dredge a couple of skinned or 1. Split and debone breast meat. 2. Cut multicolored sweet peppers plucked quail through 1 stick of melted butter. into 3 or 4 inch strips. 3. Cut pepper-bacon strips in half. 2. Mix this dressing recipe and stuff 4. Place each piece of meat on a the birds: 1-2 cups dried figs, chopped. I pepper strip and add 2 contrasting colors on top. 5. Wrap bacon round this tightly and secure with toothpick. 6. Roll each one in melted butter. 7. The fish basket on a rotisserie holds 22 of these and is the preferred method. Rotisserie the wraps for 30 minutes, and sear them for 5 minutes. Toothpicks can be easily removed before serving. Serve with brown rice.

Fig Stuffed Quail

use Brown Turkey figs that mature in this region just before frost claims them. They may be dried overnight in dehydrator and frozen until wing-shooting season begins. 2 cups toasted homemade bread crumbles 1 cup of chicken broth added until bread and fruit mixture is soggy 1 tablespoon of onion flakes or fresh onion 1 teaspoon ground sage

Photo Brandon Yannayon

1. Brown 1/4 cup onion and 1/4 cup green bell pepper, 1/4 cup butter or olive oil in skillet. 2. Cut corn off the cob (4 ears) or use 2 cans corn. I use corn from the

Photo Brandon Yannayon

old. I use it for everything: crushing pecans, saving honeybees from inner window screens, making holes for spring starter seeds with the handle, changing a radio dial when my hands are deep into cooking, digging new potatoes after a rain, holding back a curtain so sun may reach my task, stirring winter squash soup, scraping homemade ice cream from the dasher, mixing lemonade, emptying pumpkins, absorbing cinnamon from mulled cider, crushing thyme and rosemary, cleaning fruit jars with cheesecloth wrapped around it, retrieving cooking spices from the depths of a cupboard, repositioning loaves of browning bread, driving home a point when waved in front of me, holding up a window to the breeze, spanking air bubbles out of yeast dough. It is a kitchen baton...my symbol of office.

Pinch of salt and dash of pepper 3. The legs should be tooth-picked together or bound up with baking string to hold the stuffing in the quail cavity while baking, covered in foil or lidded pan at 350 degrees 30 minutes. Baste with butter at least once during bake time. If quail is not intact as a whole bird and you have only the breasts, the same recipe may be used with the meat being placed in the middle of dressing before baking. Dressing may be doubled, as needed.

Whole or breasted, skinned or plucked pheasant 1. Dredge meat in 1 stick melted butter. 2. Rotisserie for 30 minutes. 3. Remove meat and place into oven pan. 4. Make glaze by adding together in a bowl: 1/2 cup raisins 1/2 cup pecans 1 jigger bourbon 3 tablespoons honey 1/2 stick melted butter 5. Pour over pheasant, cover and

Photo Brandon Yannayon

Bourbon Raisin-Pecan Pheasant

In Randy’s kitchen, a wooden counter salvaged from a 19th century dry goods store in Petersburg, Tennessee.

Validitymag.com

13 .


Q & A From the Kitchen at The Winery at Belle Meade

Belle Meade Bourbon Sweet Potato Casserole

4 or 5 good size sweet potatoes 1 cup sugar 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon vanilla extract

remaining ingredients. Pour into 1/4 cup milk buttered casserole dish. 1 teaspoon cinnamon 3/4 cup raisins 1 ounce or 1/8 cup Belle Meade Topping: Bourbon 1/2 cup chopped nuts 1 cup brown sugar 1 cup flour Wash and boil potatoes with skins 1 stick butter, softened on until tender. Skins will peel off easily. Soak raisins in some of the hot water from boiling potatoes to Mix well and spread over potatoes. plump. In large bowl, beat pota- Bake 30 minutes in 350 degree toes while adding sugar, butter and oven.

Courtesy Photo

Q. Who taught you to cook or were you self-taught? A. I come from a long line of great southern cooks on both sides of my family. I’ve been cooking since I could pull a chair up to the counter. Spending most Saturdays with my grandparents on the farm while my parents worked gave me an opportunity to gain knowledge most never get to experience. My grandmother just celebrated her 95th birthday, and I had the privilege of baking her favorite cake: caramel. She was the queen of caramel cakes. Q. What makes preparing food enjoyable for you? A. A clean plate! Anyone who cooks loves to see an empty dish or platter. We love to entertain, and my husband and I make a great team in the kitchen. That makes for a much more enjoyable time. Q. Do you have a favorite kitchen gadget you “can’t cook without?” A. Having a kitchen without tools is like trying to fish without a pole. After being a Pampered Chef for 15 years, I think I have every gadget out there and can’t live without them. Q. What do you love about your kitchen space? A. I have a kitchen that opens into a large family room with the kitchen table between the areas. The kitchen is where everyone . 14 Validitymag.com

Courtesy Photo

Courtesy Photo

Sheree Kelley

wants to gather, so this makes it easy to be surrounded by family and friends while I cook.


a sampling of recipes from the kitchen of

Potatoes Dauphinoise

Ingredients: 1 tablespoon unsalted butter 2 ½ pounds Yukon Gold potatoes, peeled and sliced 1/8 inches thick 1 large onion, peeled and finely sliced 1 teaspoon fresh thyme leaves, chopped 1 garlic clove, smashed 5 anchovy fillets, chopped 2 cups heavy cream I became interested in cooking ½ cup whole milk after taking a few wine classes and 4 ounces freshly grated really getting into tasting and pairGruyere cheese ing foods with wine. It became apSea salt and fresh ground parent I could enjoy the wine more pepper to taste if I knew how to cook. So I enrolled in an advanced cooking class and the teacher asked me about my 1. Preheat oven to 400 degrees F. experience. I said I had none, didn’t 2. In a large pan, melt the butknow the first thing about cooking, ter over low heat, add the onions, but was eager to learn. After much thyme, garlic and anchovies, and gently cook for 10 minutes until softened. 3. Add the cream and milk and bring to a boil, now simmer until the sauce reduces slightly and thickens. Season to taste, add the potatoes and stir through, so all the potatoes are covered in cream. 4. Transfer the potatoes to a baking dish, sprinkle the cheese over the top, and cover with foil. Bake in the oven for 40 minutes, then remove the foil and cook 15-20 minutes more to brown the top.

Photo Ryan Long Photography

*

1-32& 2, !#,20*

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15 .

AGENCY: White | Thompson Output: Color

D I S C O V E R

AD SIZE: 2.25” X 4.75”

Photo Ryan Long Photography

2. Add green beans and sauté over medium heat for 2 minIngredients: utes, stirring frequently. 6 ounces bacon, cooked and 3. Add boiling water to pan sliced and cover. Steam, shaking 1 onion, minced pan occasionally for 15 mindiscussion, I was able to persuade 2 pounds green beans utes or until beans are tender. her to let me in the class. Her re½ teaspoon red pepper 4. Transfer to serving dish. quirement was that I pair the wines 1 cup boiling water Add vinegar, butter, salt and each week with the menu we were 3 tablespoons white vinegar pepper. Toss and sprinkle to cook and speak about each of 3 tablespoons butter with bacon. the wines. She agreed to help me Salt and pepper to taste along in the areas I was weakest. It Recipe Junior League of was a very fun group, and I enjoyed 1. Sauté onion in bacon grease un- Charleston cookbook. the class for two years. til tender. My enjoyment still comes Walter Keith is a nafrom pairing wine and food totive Nashvillian who gether. When designing the new has a financial services firm and manages rekitchen, we wanted it open and tirement accounts for large. The space is very comfortgroups and individuals. able for a large group, and I can He and his wife, Bobbi, cook and socialize at the same entertain family and time. guests in their stunThis is silly, but my favorite ning kitchen, remodkitchen item is an old wooden eled by Dunn Developspoon I use all the time. ment.

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Photo Ryan Long Photography

Walter Keith


From the Kitchen of Food Stylist

Photo Becky J. Newbold

Jack White

Jack White at his cafe, Savory Jack’s, downtown Pulaski

K

icking off Savory Jack’s in downtown Pulaski was just where Jack White wanted to be, far from the glimmer of Hollywood’s lights, his workplace of the previous 28 years. When he came back to his middle Tennessee home, a simple lunch cafe with dinner a few nights a week was enough of a retirement plan to make him happy. Jack White became a food stylist when barely anyone had imagined the concept. Years later, with 85 films, 100 television shows, including a soap opera (Guiding Light for five years), under his belt, Jack acknowledged, “I’ve had the best experience of my life. I’ve also had the worst experience of my life.” Part of the best was being able to hire University of Alabama student James Perini as his assistant on the set of The Hunger Games. “James

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joined me in Charlotte, North to Pulaski was his brother. When Carolina for filming. He walked long time Hickory House owner, downstairs to get a message for me Butch White, was diagnosed with and came back hyperventilating: bone marrow cancer, Jack moved James had just seen Woody Har- back to spend time with him. Then The Hunger Games came relson. He didn’t realize what level we were working on,” Jack com- calling. “I rented a kitchen, tested and mented with a smile. “He soon got designed all the food for both movused to it.” For Jack White, whose cre- ies right here in Pulaski,” he shared. “Butch was the most generous ations were rarely touched, much less eaten on set, to give back to his man, named Citizen of the Year community was what made the ex- two years...if anyone was hungry perience. “I graduated from UNA. but couldn’t pay, he never quesIt was good I could hire a senior tioned it. The town was devastated culinary student.” Jack went back when he passed away,” Jack conto his alma mater and hired two fided. And Butch was behind one more for the second Hunger Games of the most famous shots in The movie. “Its nice to show people that Hunger Games. “Remember when whatever you’re studying in college Jennifer Lawrence shoots the arrow through the apple in the pig’s can be used in other ways.” Jack’s small town upbring- mouth? My brother taught me how ing taught him what he needed to do that. In the second movie he to know to get started in the busi- taught me how to have the pig sitness. “My mother was an amazing ting up,” Jack told. Giving back to community southern cook.” Jack reminisced how as a child his parents fried fish continues for Jack. He shares his at horse shows. He and his sister experience on a locally produced would be in the back of the pickup television show and is in process of continuing to restore historic shaking catfish in paper sacks. Getting started in the food buildings in the downtown area. stylist business was not his initial goal. Pursuing a career in acting, he moved from New York to Los Angeles to work on a show. When it was cancelled, he took a job with a caterer. On www.TopoftheWorldFarm.com the job, he met a stylist and discovered his new career. From movies like Warren Beatty’s Bugsy, Date Night and Doing Time on Maple Drive (Jim Carrey’s first movie) to television series including Any Day Now and Saving Grace, Jack has prepared food for Hollywood’s top stars. “Working with Holly Hunter on Savpasture grass fed ing Grace was like taking a finished beef master class in how to work. pork Every minute is like getting grass fed the most out of every minute. She was great to work lamb pastured with. The attitude is what chicken makes the difference. When you include everyone in your journey it is nicer than havPrice info: topoftheworldfarm@gmail.com ing an ego.” 901-491-0183 The catalyst to return

Top

of the

World Farm 

 


Courtesty Photo

District 11 Bread, created by Jack White for The Hunger Games. See recipe, below.

“My favorite kitchen gadget is a $19, made in China mandolin that I’ve had for 10 years, It’s still as sharp as the day I bought it. We use it to slice everything from potatoes to tomatoes.” – Jack White

District 11 Dough Ingredients: 1 cup whole wheat flour 3 ½ cups flour 2 teaspoons salt 5 Tablespoons butter 1 Tablespoon yeast (dissolved in ¼ cup warm water) 1 ¼ cups warm milk 1 egg (whisked for egg wash) Making the dough: 1. Mix dry ingredients . Melt butter in warm milk. 2. Dissolve yeast in warm water. Add milk and dissolved yeast into dry ingredients. 3. Knead for 5 minutes with an electric mixer and dough hook. 4. Transfer to greased bowl and coat with olive oil. 5. Cover bowl and let dough rise until doubled in size. Making rolls: Weigh dough into 5 oz portions. Roll into balls. Preheat oven to 375 degrees. Brush each roll with egg wash. Bake until golden brown.

“A Taste Of Southern Tradition”

Saturday November 29th Noon til 5pm Live Music 1pm til 5pm New Wine Release

Fabulous Christmas Decorations (931)285-0088 www.amberfallswinery.com Hampshire, Tn. 38461 794 Ridgetop Rd.

Fall Hollow Campground & R estaurant Restaurant Open: Thursday, Friday, Saturday 5-9 p.m.

Bicyclists, Travelers & Storytellers

www.FallHollow.com

Welcome

RV & Primitive camping Bed & Biscuits Located on Royal Flush Shooting Preserve Giles County, Tennessee

Making Pies For 3 Decades

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At the intersection of Hwy. 412 and the Natchez Trace Parkway

931-796-1480 Bill & Kathy Roper

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17 .


From The

School

at

Mariani, Haiti

A Mission & A Heart for Children By Michelle Bonville

E

ver since I was a young girl, I have dreamed of being a missionary. I remember when I was in the third or fourth grade, one of the teachers asked us to describe our dream house. Mine was a grass hut with dirt floors in Africa. Toward the beginning of my senior year of high school, I went on my first mission trip. I went to the very compound at which I am now serving. At that time, I did not feel any type of long-term connection. I knew the compound belonged to our church, and I wanted to see it succeed, but I had no desire to be here. That all changed in the summer of 2013. At a ladies’ meeting in the spring of 2013, they announced that they would like to take a group of ladies to Haiti, and we would be ministering to the women here. When someone asked if I wanted to go, I automatically said yes. Honestly, I didn’t say yes because I felt the call of God. I said yes because I have the heart of a missionary, and the

last trip I had taken was in 2005. The missionary in me was willing to go anywhere. During the week we were here, I fell in love with the people. I went home expecting for everything to be the same, but my heart had changed. I constantly was thinking about Haiti and praying for the people. When I was here, I hadn’t seen a need for me, so I didn’t think there was a reason for me to come. I spoke to my parents, and we all began to pray. They knew my heart was in Haiti, but I also had a friend asking for my help in Nicaragua. After about three months of praying, I asked my pastor to pray. I told him my heart was in Haiti, but I didn’t see where I would fit. I asked him to pray about Nicaragua. This conversation, unknown to any of us, was happening the same day that Sister Debbie Landers was in Haiti telling Pastor Emile she really wanted to send me here the following school year to help implement a new curriculum in the school. The following week, she told me that Pastor has spoken to her

Missionary Michelle Bonville, right, with a Haitian student.

about my wanting to move to the mission field. Right then it was decided. I would come to Haiti for the 2014-2015 school year. Being in Haiti for a year was, obviously, a much larger commitment than the week I had been here previously. When I first arrived, I found myself battling emotions that I had not really expected. I missed my family, church and community so much those first few weeks. It got easier as time went on. I was able to get connected to the internet and get to know the people. The first couple of months was

mostly a time of planning, learning and preparing. The most important things I began to learn were the language, the laws and the customs of the people. Things in Haiti are so different than the United States. Something that takes 10 minutes in the U.S. often takes days to accomplish. When someone tells you something will be done tomorrow, that doesn’t necessarily mean in 24 hours. For example, our generator was supposed to be fixed “tomorrow” for three months. The violent manifestations that occur quite often are usually led by

Faces of the children of Haiti. Center, a three year old attending Kindergarten and, right, another child, were given lunch when they came without.

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“...the right of the people to keep and bear Arms, Shall Not be infringed.”

Mon. - Fri. 12 p.m. - 6 p.m. Saturday 10 a.m. - 2 p.m.

Michelle Bonville is a teacher from Hohenwald, Tennessee and is currently on a one year mission trip to teach in Haiti. To learn how you can help feed a child, at a cost of $2.25 per month, callGeneral Assembly & Church of the First Born at 931-796-4368.

Students take a break from classes on the compound in Haiti. This school is owned and supported by a church in Hohenwald, Tennessee.

Guns • Ammo Knives • Stun Guns Pepper Spray Tasers • Optics AR Accessories Hearing/Eye Protection

931-295-3440 18 W. Linden Ave. Hohenwald, TN 38462

Photo Michelle Bonville

When the students leave, most go “home” to shacks made of tin and other re-purposed materials. Michelle watches her students go home to this area, just across the street from the school.

Photo Michelle Bonville

meal every day for them. God has been blessing us by placing it on the hearts of people back home to help pay for a food program. For $2.25 (about the cost of one soda), we can feed a student one meal every school day for an entire month! It is amazing how so little will go so far here. We also have a desire to open an orphanage. There are many orphanages here, but very few quality ones. I recently went to a church meeting on a property where there is an orphanage. I was appalled by what I witnessed. There were so many children, but none of the adults were watching out for them. There were little boys about two or three years old who were crying because they were thirsty. They had snot running down their faces and their eyes were drooping because they were tired. Finally, a couple of the other children (around age five) came and did their best to take care of them. It broke my heart to see these children wandering around with no one caring where they were. This is why we would like to open an orphanage, so that we can take care of little ones like this. We want to give them a true home. A home where they are loved, well cared for and are given a good education and job skills. No child should go unloved and without care.

Photo Michelle Bonville

“thugs” paid by people with political power who don’t want to lose it or by the opposition who desires to have that power. The sight of a policeman isn’t something that is welcome here, as they are known to be corrupt and just after your money. Currently there is a lot of political uproar. If the reports on the radio are correct, the only thing keeping them from having a coup d’état is the presence of the U.N. Our mission is located in Mariani, which is considered one of the slums of Haiti. We have a church and a Christian school and are currently in the process of opening a professional school. Our school accepts children that many other schools will not because of how far behind they are in their schooling or because of their lack of ability to pay. Our students live rough lives. During school, they are required to wear uniforms, but afterward, they can be seen running barefoot, with dirty tattered clothes on (many of them with very little clothes on). Many of them live in a small tent made of tarps with their entire family. When storms come, their homes are often flooded. Death and violence are a way of life here, so many of the kids have become very hardened. Our desire is to see those children come to know the love and peace of God. We want to not only give them a good education through the regular school, but also give them the chance at a better life by giving them job skills through the professional school. The children often come to school hungry and can’t afford to bring food, so we want to provide a

Children enjoy the luxury of playing in the grass at the compound.

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19 .


The Art Of

to create. “It stands about 12-14 inches tall and it’s rather large. It’s actually hand built without the wheel.” Several of the teapots in different designs can be found on her website, all with themes from nature. “I like to serve sangria in it when my friends come over. So I probably should be calling it a sangria pot,” she mentions with a laugh. This fall, Marilyn can be found at the Christmas Village at the Tennessee State Fairgrounds in Nashville; at the Tennessee Craft Midstate Holiday Art Festival at the Harpeth Art Center & GalBy Cody Crawford lery in Pegram; and at Centennial High School’s Holiday Craft Show Working in a small space in ever dreaming where her husband’s carpentry shop, collection. “Although, bless their in Nashville. She is the president it would lead, Marilyn Marilyn built an inventory of pot- hearts, they loved my pottery, I had of the Midstate Chapter of TennesWilkinson tried to cheer tery. Soon, her family had a whole to find another way of cleaning off see Craft and is also involved with up a friend who was going through the Art Council of Williamson the shelves,” she commented. a rough patch. For one day a During her first show, in 2011, County. week, she promised, “We can do she says she “sold so much pottery, whatever your heart desires.” Her it blew me away.” While most A Cuban Grandmother’s friend chose a pottery class, so they would admit her artwork is stunSangria Recipe took a six-week course together at ning, Marilyn admits, “It’s a great Makes 1 ½ quarts The Factory in Franklin. Marilyn feeling when they want to take it Ingredients: laughs while telling the story. “She home with them.” 1/3 cup super fine sugar was ready to quit after six weeks Now, she works from her 1/2 cup Triple Sec and I dove in and actually loved it.” three-car detached garage home 1/4 cup brandy studio in Spring Hill, but Marilyn 1 orange, cut into 1/2 inch has traveled the world studying art thick slices and pottery. “Probably the most 1 lemon, cut into 1/4 inch rewarding trip I took was to Ubud, thick slices Bali. It’s not a really touristy place. 1 lime, cut into 1/4 inch thick It’s in the mountains, and the whole slices mountain area is filled with villag1 apple, unpeeled, cored, es. Each village area specializes in halved and cut into ½ inch its own craft. One village might do thick slices silversmithing, and another might 1 bottle Spanish Rioja or your carve with teak.” favorite red wine This fall, Marilyn’s favorite pot1 cup freshly squeezed orange tery to create is Raku. “The second juice you take it out of the kiln, it lights 1/2 cup freshly squeezed lemon on fire, so now you’re literally playjuice ing with fire,” Marilyn remarked. She says Raku is more artistic, while in the past she has mostly done traditional pottery and created functional pieces. “With having raised five children, function and purpose have been important to me,” she says. Her “organic teapot” is her faBrie Baker by Marilyn Wilkinson vorite functional piece Sangria Server by Marilyn Wilkinson

marilyn wilkinson

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1. Mix the sugar with the Triple Sec and brandy. Pour the mixture over the fruit and let it macerate overnight. 2. Add the wine and citrus juices and stir to combine. Taste, if necessary add simple syrup to sweeten. Refrigerate overnight. Enjoy!

the Brie cheese then place slivered almonds on top of the apricot preserves. Bundle the puff pastry up and around the Brie cheese. 3. Place in a cold oven and heat to 425o. Bake for 20-25 minutes. Serve with French bread or crackers.

Baked Apricot Brie

Garlic Dipping Sauce

Ingredients: 1 puff pastry 1 round of Brie cheese 1/8 cup slivered almonds 1/4 cup apricot preserves French bread or crackers

Ingredients: Garlic, 2 cloves Cold pressed olive oil Herbs: basil, oregano, red pepper Salt and pepper Optional: Balsamic vinegar 1. Lightly butter Brie Baker. CenFrench bread or crackers ter puff pastry over Brie Baker and place round of Brie cheese on top of the Puff Pastry. 1. Skin a couple cloves of fresh gar2. Place apricot preserves on top of lic. Rub them in the Garlic Grater

Dipping Dish, over the raised area. Use more or less depending on your taste, but keep in mind that this method of grating fresh garlic releases more of the oils and produces a stronger flavored paste. 2. Add some cold pressed olive oil

to the grating dish along with a few pinches of basil, oregano, pepper, crushed red pepper and salt to taste. You may also add balsamic vinegar, if you like. Serve with fresh French bread, cut it into cubes as dip.

Garlic Grater Dipping Dish by Marilyn Wilkinson

Make Your Day Perfect Validity’s Bridal Issue January 2015

Sara-Lane Photography

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21 .


Boyd Barker, Tennessee Department of Agriculture

Boyd Barker, Tennessee Department of Agriculture

Farm to Table

Smiley Hollow’s barn in preparation for A Tennessee Table, held October 14, 2014.

Tennessee farm grown or processed products. ‘A Tennessee Table’ used this current trend to host a farm-to-table dinner as a marketing tool, placing farmers, artisan processors, local wineries and Tennessee food companies in a social, food-focused setting, to be introduced to each other and their local products. Some Smiley Hollow Farm in Goodlettesville hosted the first PickTN Farm to Table banquet. of the top chefs involved with the emerging PTP Restaurant program were featured at this n October, Pick Tennessee Products (PTP) partnered event, allowing them to promote not only their own restaurants with local producers, chefs, and the Tennessee products they use, but the new PTP restauwineries and food businesses to rant opportunity, as well,” she concluded.

is expanding to serve larger numbers of farms and agribusinesses than ever, through more avenues,” Tammy Algood, Department of Ag, shared. “Our success is ultimately linked to consumers and to businesses with the opportunity to use Photo, left, Allan Benton, Benton’s Smoky Mountain Country Hams and Bacon, with B.J. Lofback, Riff’s

Boyd Barker, Tennessee Department of Agriculture

Chef Guerry McComas, Yellow Porch

“Pitmaster Doug,” Smiley Hollow

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Boyd Barker, Tennessee Department of Agriculture

host a farm to table dinner, “A Tennessee Table,” at Smiley Hollow Farm in Goodletteville. “Pick Tennessee Products

Boyd Barker, Tennessee Department of Agriculture

Boyd Barker, Tennessee Department of Agriculture

I

Carol McDonald with Lee Curtis, digging into dessert.


Give Thanks Home of the Dan & Margaret Maddox

Exotic AnimAl trophy collEction

One of the Largest Exhibits in the Hemisphere! Interactive Stations Teach

Conservation & Preservation

Thanks for the trust you have placed in my agency and Shelter Insurance®. May we continue to serve your insurance needs in the years to come.

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Dalyn Patterson Linden, TN 931-589-5411

Jason Ray Waynesboro, TN 931-722-5592

Terry Keathley Hohenwald, TN 931-796-3800

Jamie Turnbo Columbia, TN 931-388-8095

Tommy Hight Columbia, TN 931-388-2009

Ann Barnick Columbia, TN 931-840-9555

Learn of the fate of

Meriwether eLxpLorer ewis of the Lewis & Clark Ex

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Inside the Museum!

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108 East Main Street • Hohenwald, TN 38462

Open through December 31st • Closed January & February

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23 .


Validity’s Kitchen

Plonk

Digital Kitchen

By Cody Crawford

Six Apps to Complete your Digital Kitchen Free for iPhone and Android Food Network In the Kitchen

Containing 45,000+ recipes, this app has recipes from a lot of the chefs seen on the Food Network. Although it requires the creation of a Food Network account, the app is quite useful, as recipes can be saved to a Recipe Box inside the app. For easy grocery store runs, recipes can also be saved to your Shopping List, and a swipe to the right crosses them off your list while at the store. A unit converter and timers are also available.

Big Oven

Big Oven has over 350,000 recipes. Allowing you to search for recipes or browse by group, the app has the ability to save recipes and plan meals. Adjusting the serving size is a great way to plan for a party. Buying the pro version of the app unlocks many more recipes, as well as the ability to store pictures of recipes written on paper. This allows someone with a recipe box full of recipes to store all of them digitally.

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Pinterest

While Pinterest is useful for many things, it is probably the easiest way to save recipes from different parts of the web. Any recipe with a link can be saved to a board on Pinterest, and you can upload your own recipes through any website or social media outlet. Pinterest is also a great way to discover new recipes and share them with friends. Also, it’s no secret that most recipes featured in Validity end up on our Pinterest board, Fabulous Food.

Learn history, trivia and pronunciation of new wines with Plonk.

Cookbooth

Find new tailgating recipes with one of many Food Network topics.

25 percent of your daily protein and 40 percent of your daily sodium. Adding a meal to your meal plan also adds the ingredients to your shopping list, making it easy to buy the ingredients at the grocery.

For a beautiful, indie app experience, download Cookbooth. When you register, you must select whether you are a foodie or a pro. Recipes in Cookbooth are all explained in pictures, so this app is perfect for someone who loves food photography. Although the recipes are not all in English, the app is a remarkable way to get recipe ideas and to share your recipes with the world. Bonus For iPhone Users: Smoked!

Smoked! is an iPhone app for the grillmaster. Although it costs $1.99 in the App Store, this app will allow you to

Zipongo Healthy Recipe Recommendations (iPhone) Zipongo Healthy Deals (Android)

For vegetarians and health nuts alike, Zipongo not only recommends healthy dishes, but also gives nutrition info. Add things such as Chipotle Tofu Fajita Wraps to your meal plan, and the app will tell you it has around

Middle Tennessee is a great place to be a wine lover. Aspiring or expert winos can use Plonk to learn about grapes, wines by country and wine and food pairing. You can save and rate wines you’ve tried. Pronunciations are available for all wine types.

On a diet? Zipongo can help, with nutrition information available with every recipe.

Save each grilling attempt in your journal with Smoked!

store each grilling attempt with instructions and notes. You can record where you bought the meat, what the price was, any sauce or rubs added and make use of a five star rating system to remember how good it was.


150 Years A Sesquicentennial

The Battle of Spring Hill

A

night firing of cannons will commence the 150th Commemoration of The Battle of Spring Hill at Rippavilla Plantation on Friday, November 28, 2014. The commemoration will take place November 28-30 at 5700 Main Street in Spring Hill. Daily tickets are available, as well as weekend passes. “This is a once in a lifetime event for the sesquicentennial of the Battle of Spring Hill and we want to continue to preserve Rippavilla’s history for Spring Hill,” stated Corrine Tomlinson, Rippavilla Plantation Board Member.

“This is the biggest event that has happened for Spring Hill and we want to make everyone aware of it. We are thrilled to host the event and to continue the preservation of the site. We hope everyone will come join us. Maybe some of us will be around for the bicentennial!” On Saturday, reenacting camps will open to sell goods to the public and the mansion will be open for tours. Adler’s Dry Goods will have Civil War clothing and basic supplies; Red Deer Trading Company will have clothes, old jewelry and odds and ends; and South-

ern Comfort Mercantile will have leather goods and merchandise. A food vendor will also be on site. Cavalry, artillery and infantry demonstrations are scheduled for most of the day Saturday, followed by The Battle of Spring Hill reenactment at 3 p.m. A period dance, hosted by The 1861 Girls School Association, is planned for Saturday night. Period dress is required and admission will be charged.

Actors portraying Nathan Bedford Forrest and John Bell Hood on Sunday morning will reenact the Council of War Breakfast. The Battle of Franklin will be reenacted at 11 p.m. that day. For more information and a complete list of events and prices, visit www.rippavilla.org or call 931-486-9037. Schedules are subject to change, so please verify times and locations of events before traveling.

680 East Main St. Hohenwald, TN 38462 Validitymag.com

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Student Profile

The Ingredients of Love

G

lencliff High School senior, Oyuki Perez, has been cooking long enough to know that the real “secret ingredient” in any dish is love. She combines her love and passion for cooking each day as she works steadily and intentionally toward the goal of owning her own restaurant and delighting all of those who gather at her tables. Born in Vera Cruz, Mexico, Oyuki moved with her family to By DeeGee Nashville at Lester the age of five and came up through the Metro school system, attending Glengarry Elementary and Wright Middle School before enrolling in the culinary arts program at Glencliff. “I always loved cooking and always helped my Mom,” Oyuki says. But in answer to the obvious question: does she cook a lot at home, she laughs and answers, “Not really. They’re all more into

Oyuki Perez

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Mexican style cooking, and in class we are concentrating on American dishes.” Even as she joined the thousands of MNPS freshmen for the career exploration fair four years ago, Oyuki already had a vision for her own career and selected an academy pathway in Hospitality at Glencliff. By her sophomore year, culinary arts had been moved under the school’s Academy of Medical Science/Research with a new focus on every aspect of nutrition, from working in a safe and sanitary environment, to conscientious selection of ingredients and the matching of dietary needs, to the purposeful creation of visually appealing, delicious and healthy meals. Students begin with an introduction to creating a healthy and sanitary working environment in the kitchen and are tested early on safety and sanitation knowledge of all equipment, before they ever crack an egg. “We had to know everything about the rules of the kitchen and every piece of equipment in the kitchen,” Oyuki says. From that solid foundation, the whole process “teaches up,” starting with the basics, like how to break an egg, and builds from there, mastering skill levels such as making sauces. “It’s the basics you think you know, only to discover you’ve been doing it wrong,” she explains. By junior year, Oyuki and her classmates moved into complex dishes, with a new emphasis on texture, aroma and the addition of the special touches that make a dish appealing. “You eat with your eyes first,” Oyuki says. “But if it looks good and doesn’t taste right, what’s the point?” Today, with mounting national interest on issues such as obesity, Diabetes and cho-

Courtesy photo

Oyuki Perez: Glencliff High School

Oyuki Perez with her winning team.

lesterol levels, culinary arts students learn to find and use flavorful substitutions for ingredients such as salt and sugar. Oyuki explains that these nutrition and health trends were the main reason for the school’s decision to place the culinary program under the medical academy umbrella. “We’re cooking the same foods, but with a new focus on overall health,” Oyuki explains. The research and experimentation she undertakes today will influence her own selection of foods and recipes as she continues to develop culinary skills and move toward her ultimate goal of owning a restaurant. After high school, she plans to study culinary arts at Sullivan University in Louisville, Kentucky. In preparation for achieving her goals, she takes advantage of every opportunity. “Last year, we participated in the ProStart Competition at McGavock High School. I was a member of a four-person team that captured second place. ProStart is a great experience. We had one hour to prepare a three-course meal.” The appetizer was Cristini with Arugula, followed by a main course featuring Herb Pasta with Shrimp and Asparagus, topped off with a desert invented by the team – a sweet and salty cookie, including pretzel, caramel sautéed apples with spices and cinnamon whipped cream.

With one hour to create the meal, the need for speed was balanced by the need to keep the area as clean as possible. The criteria – fast/clean/presentation/taste – challenged the competency and level of professionalism demonstrated by the teams. Gaining second place during her first venture into the ProStart competition, Oyuki and her teammates are looking forward to topping that performance this year by capturing the first place prize. As she nears completion of high school, every challenge met and every personal achievement – from participation in the school garden, presidency of the Culinary Club, assisting and serving at catered events or the awarding of her chef jacket that bears the Shoneys logo has brought her one step closer to her dreams. “I love it! I’m passionate about cooking. When I’m in that kitchen, I’m putting all of my effort, everything, into it. I may not see the person who will eat it, but I put that love into my effort, and that’s enough for me.” A 1968 graduate of Lewis County High School, DeeGee Lester serves as Director of Education at the Parthenon. Her articles have been published in children’s magazines and journals. She is author of three books and co-authored a two-volume pictorial history of Sumner County.


Ornithology Report closed land belonging to animals – “high biodiversity.” Both in our area and continentthe U.S. Army. Very occasionally, a single bird is wide, many of the problems associspotted somewhere else, ated with these Red- and Yellowbut there are no other List birds can be tied to changes places in Tennessee that in this habitat mosaic. Specifically they are found regularly in middle Tennessee, we are losing anymore. Farther south, complexity and connectivity. Subwhere they remain more urbs are simpler than rural areas. numerous, their numbers Brushy old fields and weedy edges are still in steep decline be- are giving way to manicured landscapes and mechanized agriculture. cause of habitat loss. About a dozen “Yellow List” Large continuous interconnected species breed in Tennessee, and tracts of mature forest are divided about a half-dozen more pass into smaller tracts or converted to through the area in migration. pine. I’ve talked in several previous Nine of these birds are fairly common and widespread – American columns about how individual Woodcock, Chuck-wills-widow, homeowners and landowners can Eastern Whip-poor-will, Red- make habitat changes that will headed Woodpecker, Wood Thrush benefit birds and other wildlife. and four species of warblers (Pro- Remember that the birds are the thonotary, Kentucky, Cerulean, “canaries in the coal mine.” If the and Prairie). Three others are much birds are suffering, that indicates more localized. Golden-winged that the whole ecosystem is. And Warblers nest only in the high el- all the environmental services we evations of east Tennessee, and rely on ecosystems to provide for us Henslow’s Sparrows occur in very may suffer as well. These include localized colonies in large fields of the absolute basics of air, water and tall warm-season grasses that have food. So take heed of the state of the not been mowed or burned in several years. The Bewick’s Wren re- birds in your own habitat. The betcently has only been found in very ter they are doing, the better we are small numbers in a couple of places all doing. in Rutherford and Wilson Counties. None were found at all in Bill Pulliam got started in bird2014, so this species may now be watching by his junior high scientirely gone from Tennessee. As ence teacher in 1974, and has recently as the 1970s, it was a com- been an avid birder ever since in 48 U.S. states and 7 foreign mon bird throughout the state. Back in March, I wrote about countries. He is currently the the mosaic of habitats that make Tennessee editor for eBird, a online project that compiles milup a landscape, and how in general, lions of observations from tens the birdlife of an area is richer in of thousands of birders around places with mosaics that are more the world. complex and connected. “Complex” means many different habitats combined together in a diverse landscape, and “connected” means that the patches of habitat are tied together by corridors through which wildlife can move. As I wrote back then, the Validity circulation area is a landscape that nat235 E. Main St. Hohenwald urally encourages both of these, and hence is a region noted for a wide EmbassyInnHohenwald.com variety of plants and

The State of The Birds pO

ne hundred years ago, the last Passenger Pigeon died. This species had been one of the most numerous birds in the world a half-century before, and yet by 1914, it had been reduced to a single female bird, named Martha, living in captivity at the Cincinnati Zoo. On September 1st of that year, By Bill Pulliam Martha died, and the species vanished from the face of the earth. Every year, a consortium of 20 agencies and organizations issues an annual “State of the Birds” report, summarizing what we know about the health and well being of the populations of wild birds in the United States and Canada. The 2014 State of the Birds report is dedicated to the legacy of Martha and her species. There are two major goals behind this ongoing continent-wide tracking of bird populations carried out by tens of thousands of academics, wildlife professionals, statisticians and especially volunteer birders who collect and provide the raw observations. First, of course, is the direct monitoring of the birds themselves, to know which species are doing well and which might be in trouble. But also, birds are quite literally the “canaries in the coal mine.” Birds are conspicuous, relatively easy to see and identify (as wild animals go), and live in virtually every habitat on Earth. And they span an enormous range of lifestyles, from predator to prey, seedeater to fish-eater, and everything in between. By watching the birds, we are also watching the changes in ecosystems as a whole. The 2014 State of the Birds report can be found online at www.

stateofthebirds.org. It provides a vivid summary of the patterns and trends across the continent for many different groups of birds. I won’t try to summarize all that information here. But since these patterns and trends are large-scale, we do see them happening also right here in our own neighborhoods, fields and forests. I’ve written here before about the fact that many of our common local birds are actually doing quite well, with populations holding steady or even growing rapidly. Hawks, woodpeckers and most resident woodland songbirds have been enjoying prosperous times. As is true in so many areas of life, this good news often doesn’t get as much press as the bad news. But, of course, this makes some sense, as it is the birds that are in trouble that need the most attention. One of the items in the State of the Birds report is a “watch list” of species that appear to be in trouble. This is split between a “Red List” of birds in serious peril and a “Yellow List” of birds that are also declining, but not so immediately threatened. Only two “Red List” species occur regularly in Tennessee, the Whooping Crane and the Bachman’s Sparrow. There are no truly wild Whooping Cranes in Tennessee. The species has been extinct in the wild in this region for well over 100 years. The Whoopers that do occur here are all part of an experimental reintroduction program. They were bred in captivity and trained to migrate by following ultralight aircraft. Each is fitted with a radio transmitter allowing it to be tracked. Bachman’s Sparrows were once locally common in parts of Tennessee, but they have declined sharply. In recent years, they appear to be almost or entirely restricted to a very small breeding population on

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27 .


A Thankful Time To Be In The Garden

Photo Cassandra Warner

Oak Leaf Hydrangea in autumn splendor

G

olden leaves flying through the air on a breezy November day in the garden look like beautiful yellow butterflies flying all around. As I’m doing some fall cleaning in the herb beds, the smells are divine, of sage, mint, lemon balm, r o s e m a r y, oregano and thyme. I pinch a few By Cassandra Warner leaves here and there for a fresh cup of tea later. We had abundant rain in October and everything in the fall garden looks so lush. There is so much to appreciate and be thankful for in November’s garden. Planting

*Cold season annuals you can plant include calendulas, dianthus, violas, johnny-jump-ups, pansies, primroses, snapdragons, Iceland poppies, ornamental kale and cabbage. *Some cool season herbs are ci. 28 Validitymag.com

lantro, chives, lavender, rosemary, lovage and parsley. *As long as the ground is not frozen, you can still plant asparagus crowns, garlic, starts of rhubarb and other perennial vegetables. *Plant cover crops to be turned under in the spring. Some popular choices are annual rye grass, barley, buckwheat, clover, winter wheat and winter rye. *Plant your spring flowering bulbs this month. Don’t miss out on those spring sensations. *Fantastic foliage colors in the fall range from red, gold, orange, purple, rust, yellow and burgundy. As you watch the fall colors around you in your garden and landscape, consider other colors you may want to add with future plantings. Some colorful additions might be cottoneaster, heavenly bamboo, holly, persimmon, pomegranate, pyracantha, toyon, oakleaf hydrangea, burning bush, firepower nandina and blueberry. These have abundant colorful berries, fruit or foliage. *It’s a good time to transplant trees or shrubs now.

*Plant container grown and balled, burlap-covered plants as long as the ground can be worked. Mulch them well, and continue to water new plantings until the ground freezes. *Plant anything that comes bare root now. *If you want more flowers and less work and cost, then after a killing frost, plant seeds of selfseeding annuals. There are many to choose from, such as calendula, four o’clock, cleome, California poppy, cornflower, corn poppy, baby’s breath, glorious daisy, larkspurs, feverfew, nicotiana, tassel flower and violas. Most of these prefer bare soil, but I have many that come up in the spring through mulch and in gravel. So get started planting the seeds. You can loosen the top inch of your soil to remove any weeds and sprinkle or shake a little dry sand over the area you have prepared. Except for poppies: Just rake lightly to cover them, as they prefer to remain on the surface. Water them, and then wait for spring for these beauties to come on the scene. Once they are estab-

lished, you will have new seedlings here, there and possibly everywhere to enjoy. Greens That Can Take The Cold

*Arugula, mache, mustard, kale and swiss chard. Some good selections of leaf lettuces for a winter collection are lollo rossa, Arctic king, winter marvel and north pole. Romaines can also take the cold. Try Rouge d’Hiver and freckles for some good color. Maintenance

The wonderful fall weather and sights inspire us to get out and enjoy getting our gardens in order. Now that we don’t have to spend as much time on bug squishing and mowing, we can use all that time to get the fall clean up in our gardens finished. This will keep the garden healthier, looking good all winter and will also get it in shape for spring. *Time to send all those dead plants to compost heaven and thoroughly clean up the garden, being careful not to add anything to the compost with pests or disease. Add


Cabbage

with the mulch taking it out to the drip line. *Mulch strawberry beds with 3-4 inches of straw or pine straw. *Give food and shelter to the birds and winter interest to the landscape by waiting till spring to cut back ornamental grasses and let some perennials that have gone to seed stay. Turn Leaves Of Gold Into Leaf Mold!

While we may not be eating all those leaves that have been falling down, we should surely be gathering them up to make the nutrient rich leaf mold for our vegetables, which we will eat. So maybe we do eat leaves in a roundabout way. Leaf mold is leaves that are fully decomposed. They are an excellent nutrient-rich, soil conditioner, and their water holding capacity can help drought-proof your soil when it is amended with leaf mold. It also makes a great moisture retaining mulch; just don’t pile it too close to the base or crown of the plant. Leaves, when they are dry, are slightly acidic, but once they are turned into leaf mold, the pH goes up into a more neutral range, so it can help moderate your soil.

for fungi to do their work. Shredding also keeps them from packing, repelling moisture and sealing out air. There are several methods for shredding. One is to simply run over them with a mower with a bag on it, then just keep dumping them in a pile. Another method is to use a wonderful leaf vacuum that shreds. Pile it up or bag it up. In order to retain enough moisture and heat, the pile should be five feet high and six feet square. Stir up the pile with a garden fork every couple of weeks. You can also just pack the shredded leaves into trash bags, moisten them, close up the bags and poke a few holes in the sides. If you put leaves in bags, whole or dry, moisten them and put a shovel full of compost, garden soil or manure in with them. Now just find a spot where your bags can hang out for about a year. Check the bags occasionally for moisture, give them a few shakes and turn them over. The leaf mold will be ready to use when it’s soft and crumbly. Harvest

*Sunchokes are in prime time, now through about April. Harvest what you can use in a week’s time, then continue to harvest as needed. *Harvest greens and leaf lettuce, just picking outer leaves as needed. *Harvest root crops that have been left in the ground and mulched as needed. Herbs In The Garden: Oregano

The Greeks gave us the legend

Photo Cassandra Warner

So how do you get from leaves to leaf mold? Making leaf mold is a “cold” composting process. The decomposition is done primarily by fungi, rather than bacteria, and it’s much slower. There are four factors that contribute to the rate of decomposition. 1. The type of leaves in your pile. Some leaves are higher in lignin (cellulose) than others and take longer to break down, such as oak and holly. So it’s good to have a mix of different leaves. 2. Moisture is a key factor to remember because fungi doing all the work need a moist environment. Keep your pile of leaves covered and moist (not wet) and it could be ready in a year, whereas a pile of dry leaves could take 3 or more years to break down. 3. Get them when they are fresh. Freshly fallen leaves have a carbon to nitrogen ratio in the range of 30 to 1, which is good for quick decomposition. Old leaves, even those that have been on the ground for just a few weeks, will have already lost most of their nitrogen content. So if you gather fresh, fallen leaves to get the pile going, the good amount of nitrogen will help speed up the initial decomposition. 4. Shredding leaves makes it easier Photo Cassandra Warner

squash foliage, tomato and potato plants to help prevent disease. *Rake up fallen leaves from around roses, fruit trees and plants that are susceptible to powdery mildew, other diseases and pests that may overwinter and dispose of these leaves. *Pick up and dispose of any rotten fruit on the ground. *Top flowerbeds with finished compost before the ground freezes, then mulch flower beds after the ground freezes. Be careful not to cover the center of perennials and hardy plants. *Turn over the soil in your garden beds, add compost and organic matter, rake out smooth and level, and cover with materials like straw, leaf mold, wood chips, chopped or shredded leaves. These beds will be ready to be planted in the spring, cutting down on work. If you test your soil and you need to add amendments such as lime, it is a good time to do that also. *Remove any dead or diseased branches on trees, shrubs, roses and fruit trees, but don’t prune yet. That task will come later. *Prune your late blooming shrubs and trees, such as Rose of Sharon. *Cut back asparagus ferns if you didn’t last month and add wellcomposted manure or compost, and then mulch 3-4 inches thick. *Secure raspberry canes to stakes for support to protect from wind whipping, along with other running plants and climbing roses. *Remove garden stakes and cages, and store them for next year. *Gather any seeds to be saved and store, but leave some for winter interest and to feed the birds. *Cover compost so that rain doesn’t leach out the nutrients. *Give evergreens a good soaking by the end of the month if rainfall hasn’t been an inch or more every week to 10 days. *Protect roses for the winter by mounding soil around the crown and covering the bud union. Don’t use soil from around the plant. Instead, buy bag soil and then add mulch. Do this after several killing frosts so the plants will be dormant. *When mulching trees and shrubs, leave the base of the trunk bare. Do a donut, not a volcano,

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zucchini, potatoes, eggplant and shellfish. Oregano flavor combines well with garlic, thyme, parsley and olive oil. Grow Origanum Vulgare species for medicinal use. Oregano possesses strong antiviral, antibacterial and antifungal compounds. It improves the health of the immune system. Oregano soothes and promotes healing of inflamed and irritated mucus membranes. It helps to prevent and heal many ills, however, it is exceptionally well suited for restoring the health of the respiratory tract. To make the tea, cover four teaspoons of dried or four tablespoons of fresh oregano leaf with one quart of boiling water. Cover the container and let the herb steep for 20 minutes. After 20 minutes strain the herb and compost it. Drink the tea as desired throughout the day. Teas for respiratory ills are best consumed hot. You can also dry the pretty pink flowers and use as floral arrangements or potpourris. The oil of oregano has also been used for many medicinal and cosmetic purposes. It is extracted by dis-

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tilling the herb with water and it can require as much as 200 pounds of oregano to produce 1 pound of oil. WOW! I don’t think I will be extracting oil anytime soon, but you can easily purchase it. In Dr. Oz’s oil of oregano guide, it states: “Studies have shown that oil of oregano is effective in killing bacteria and could also help the immune system take action against viruses, fungi and parasites.” Garden Of Our Life

Sowing, reaping, tending and weeding. We do all these things out in our gardens and in the garden of our life. The many blessings, lessons, rewards, trials and tribulations we experience in our gardens and lives can all relate back to sowing, reaping, tending and weeding. There is so much to appreciate as

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and name of orosganos, joy of the mountain. I think that’s a beautiful name for a beautiful herb. Much of oregano’s early uses were medicinal rather than culinary ones. The Greeks used the leaves to make poultices for sore and aching muscles. The ancient Roman scholar Pliny recommended oregano poultices for scorpion and spider bites. Oregano quickly became part of the standard medicine in the U.S. The tea was used for chronic coughs and asthma. Modern herbalists recommend infusion of leaves for indigestion, cough and headaches. Oregano has been described as a tonic and a stimulant. As a cooking herb, it didn’t really show up in recipes until World War II. Service men returned from the Mediterranean with a taste for it from the Italian cooking, and next thing you know, oregano was here to stay. For flavor in cooking, grow Origanum Vulgare subsp. hirtum or Vulgare Viride. You can use it in spaghetti sauces and pizza. Oregano enhances cheese and egg combinations like omelets, quiches, frittatas and savory flans. Add to yeast breads, marinated vegetables, roasted bell peppers, mushrooms, roasted or stewed beef, pork, poultry, game, onions, black beans,

we go through our gardens and see things grow, bloom and produce, likewise our lives, and realize with thankfulness the beautiful miracle of the whole process. A bright, sunny, fall day and thoughts of the blessings that have filled the garden and our lives give many reasons to be thankful in November’s garden. Originally from Texas, Cassandra Warner is a transplant to the garden of Tennessee. Gardening has been one of her passions for forty years. “Gardening connects you to the miracle of life and provides healthy exercise and stress relief. Mine has been a learn as you grow school, and I plan to always ‘Keep it Growing’.”

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Give Thanks with a Grateful Heart

O

ur dear friend was as dedicated a believer in and follower of Jesus Christ as anyone I had met in my Christian experience. He, his wife and numerous others of like mind met regularly in each other’s homes.  It was often “wall to wall” Jesus talk. My wife and I were introduced to this cluster of believers after moving into their community years ago.  We ate with this friend and his wife often and I noticed he never initiated “sayBy Charles E. ing a blessing” before our Newbold, Jr. meals.  I asked him about that.  “A while back,” he explained, “a bunch of us were together sitting around sharing Jesus.  It came time to eat and we stopped to say the blessing.  It was as if we took a break from being in His presence to say this blessing.  It felt ‘religious’ to us so we stopped saying it.  We just continued on in His fellowship.”  He added rhetorically, “Do we give thanks when we fill our cars up with gas?” I understood, though it took me a while to get past the “religious” part of saying a rote blessing before a meal.  Since then, I am not ritualistic about saying the blessing.  Whether I voice something out loud or not does not make me any more or less grateful. Nevertheless, I began to think. “Well, no, I do not give thanks when I fill my car tank with gas, but that is not a bad idea.”  So I reasoned, instead of not giving thanks for food because I did not give thanks for gas in my car, why not give thanks for both the food and the gas, and everything else for that matter. This whole discussion made me far more grateful of all that we owe to the goodness of God.  After all, “Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning.” James 1:17. I am acutely aware of the poverty in our own back yard and believe we must do what we can to alleviate it.  Nevertheless, so many of us who live in America, compared to others, are blessed beyond measure.   Our gratitude is not just for food.  Oh, my!  Look in our closets, our houses, our vehicles and our rented storage units to accommodate the stuff we don’t have room for in our houses.  My wife and I had to replace our refrigerator recently and I thought, “What a blessing to have . 32 Validitymag.com

in our lives, we just need to make sure we are not taking God for granted or, worse yet, boast in ourselves that we have “pulled ourselves up by our own boot straps.” We want to continually give thanks to God with a grateful heart for all that He has done for such a problem.” That we had the resources to us.   “Thank you Father not only for our daily replace it was a blessing. We had to borrow somebread, but for all of our creature comforts.  Most one’s portable refrigerator until the new refrigeraespecially, we praise you for so great a salvation as tor arrived. Becky Jane Newbold’s editorial in the September 2014 issue of Validity aptly labeled we have in your Son, Jesus Christ.” these as “first world problems.”  Charles Elliott Newbold, Jr. has served as Our gratitude toward God ought not be driv- pastor, teacher and is an author calling forth en by our circumstances.  Rather, to echo Paul, Christians to live the laid-down life for Jesus the apostle, let us be content in whatsoever state Christ. He and his wife, Nancy McDonald we find ourselves. Newbold live in Knoxville, Tennessee where We need not feel guilty for God’s blessings Charles continues his writing.

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A

fter several columns on serious matters, I guess it’s time for something lighter. Since our Tennessee General Assembly passed the Open Meetings Law, I have thought quite often that such a law in Philadelphia would have prevented the Founders from drafting our United States Constitution in its present form. The necessary compromises would have been unlikely if the press had been presBy Landis ent. Turner Ev i d e n t l y, the Founders thought so too, because we know that they met in secret and even blackened the windows. I have read that the tightly locked doors and windows made the building very hot and the meeting’s attendees were suffering. Some of them took off their coats and rolled up their shirt sleeves. Someone, probably in jest, suggested that the new constitution state that everyone should have the right to remove coats and roll up sleeves, even when engaged in serious and formal business. Another suggested alternative language to the effect that every citizen shall be free to bare arms. Mark Twain observed that our Constitution gives every citizen the right to make a fool of himself. *****

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Not So Serious Landis In Tennessee, it is against the law to telephone fish. Actually, that’s not as silly as it seems. A few renegade fishermen used to fish by connecting a wire to a portable telephone and put the other end of the wire in the water. When the phone was activated, the current would stun the fish, which would rise to the top, where they could be picked up quite easily. Among other violations, it was very easy to take far more than the allowed limit of fish caught. ***** In Los Angeles, one may not cry on the witness stand. (I guess this one is intended to remind judges to declare a recess so the witness may compose himself.) In my nearly 50 year career, I cried in court only once, but it was while the trial was being videotaped by Channel 4’s Nancy Amons for her nightly news. It was a hearing before a medical board in Nashville, and I was defending a physician. While making my final argument, I became a bit emotional and shed a few tears. To make it more embarrassing, my car wouldn’t start, and

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ception was around January 25th?” “Yes.” “What were you doing at that time?” 2. “Now doctor, isn’t it true that when a person dies in his sleep, in most cases, he just passes away quietly and doesn’t know anything about it until the next morning?” 3. “Were you alone or by yourself?” 4. “I show you this photograph and ask if you recognize it?” “That’s Nancy gave me a ride downtown, me.” “So you were present when where I was to attend a formal dinthat picture was taken?” ner for Tennessee lawyers. During 5. “Were you in court this the ride, the cameraman kidded morning when you were sworn in?” me about the incident. Later, the 6. “You say that the stairs went Chief Justice of Tennessee asked, down to the basement?” “Yes.” “Landis, did I really see you on TV crying for your client?” I admitted “And these stairs, did they go up it and asked whether he thought also?” 7. “Now then Mrs. Johnson, crying for your client in public was how was your marriage terminatunethical. “Heavens no,” Justice Fones said. “Sometimes, it’s your ed?” “By death.” “And by whose death was it terminated?” duty.” 8. “So, you were gone until ***** you returned?” In California, it is illegal (a) for 9. “You don’t know what it animals to mate publicly within was, and you don’t know what it 1,500 feet of a tavern, school or looked like, but can you describe place of worship; (b) for women to it?” drive in a housecoat; (c) to molest butterflies, which carries a $500 This column discusses legal issues fine; (d) to set a mousetrap without of general interest and does not a hunting license; (e) to wipe one’s give legal advice on any reader’s car with soiled underwear; or (f ) personal situation. The law is not to shoot any game from a moving a one-size-fits-all hat. Consult a vehicle unless the target is a whale. lawyer of your choice. ***** Landis Turner is a graduate Even good lawyers can ask stuof the University of the Southpid questions. Sewanee and Vanderbilt University 1. “Do you know how far School of Law. He is a former pregnant you are now?” “I’ll be president of the Tennessee Bar Asthree months on March 25th.” sociation. “Apparently then, the date of con-

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Cerebral Meanderings

A Rooster’s Curse

P

etting zoos provide insight into how creatures negotiate a complicated and often unforgiving existence upon planet Earth. Specifically, the primal, male, hormonal drive that triggers mayhem among the masses, often leading to bloodshed. Dory was a small, white, bantam rooster purchased as a chick By Shane Newbold from a flea market, along with Corduroy and Tuffy. All three grew into perfect, little chickens for all good children to handle in our quaint but adequate pony ride and petting zoo. All rough and not-sogood children were never allowed. However, standing a mere ten inches tall and weighing almost a quarter pound (4 ounces), Dory was a rooster and had no control over the instinctive, hormonal urge to pick a fight with every other male fowl in our barnyard. Dory would wage war with the tom turkey, the drake duck and the other roosters. The oversized cockscomb atop his head proved a splendid tar-

get for all the other male fowl many times taller and heavier. The blood drawing pecks to his comb from the other male birds in his domain demonstrated Dory was a determined but stupid rooster. My kids and I rescued him often. Dewdrops, dawn and pathetic crowing from the half-pint rooster signaled the inhabitants of the barnyard, that yet another day, he would be making his rounds and picking fights. He never won, but he was a proud rooster, as all roosters should be. The diminutive, male poultry would fight to the end if necessary. And to his credit, he was successful at keeping the tom and drake from mating with the hen chickens. Strutting like a rooster is the curse of the male. Lions sometimes fight to the death to keep their harems intact, as do gallant stallions, whether painted mustangs on the plains of America or the Zebras of the African savanna. Even the dainty songbirds that visit our feeders vie for the indulgences of available females. After the victor builds the nest, seemingly establishing a happy home in the mighty oak, studies have shown that Mrs. Tweet probably will commit adultery. Mr. Tweet will raise another male’s offspring. It is only right then, that if he finds out, he could/should visit a lovely lady nesting across the street in the maple tree. That’s what we humans do. If it is good enough for people, certainly it would fall within the same moral standard for

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Mr. Tweet. Speaking of the two legged, upright creatures, men have evolved to a sophisticated state of being and would not consider allowing primal instinct to interfere with judgment. We don’t strut like roosters. We don’t check out other chicks. We keep our sexual urges in check. We don’t pretend to be God’s gift to women. We never engage in violence precipitated by sexual tension. We don’t preen. When we knowingly choose lust and infidelity, logic dictates we have passed beyond animalistic compulsion into the realm of boundless intent (just a fancy way of saying we are hell-bent on immoral sexual activity and pretend we are not like animals). And in our ability to think, a superior trait only found in humans, mankind has created a billion dollar industry to lavishly exhibit our nakedness and hormonal urges for all the world to see. Obviously, much more civil than mindlessly

Hickman cOUnTY

Alan Potts

carousing through forest and field akin to that of the buck deer during the rut. A buck would follow a doe in heat off a cliff. An Amazonian howler monkey would give up his hard earned banana for the services of a female. But, it should be noted, women do not possess that kind of power over the human male. This commentary could continue, but the point has been made. Men are indisputably the higher apes. Perhaps not the highest, but certainly in the top four. Well, I finally managed to annoy the other fellows enough to remove themselves from my territory. I need to clean the blood from my cranium and check on my little hen. Strutting daylight to dark can be demanding, especially when a big, ugly turkey winks at my chickens. Father to four and best friend to Becky Jane for 26 years, Shane Newbold lives life to the fullest birdwatching, fishing, motorcycling and enjoying his family.

LEWiS cOUnTY

Bud Malone

Agency Manager chris Ducharme, agent 825 Hwy 100 , Centerville, TN 37033 Phone: (931) 729-2292 Fax: (931) 729-9921

Agency MAnAger Blake Warren, Agent 483 E. Main Street, Hohenwald, TN 38462 Phone: (931) 796-5881 Fax: (931) 796-1477

maUrY cOUnTY

PErrY cOUnTY

Kenny Norman

Agent 1412 Trotwood Ave, Ste. 70, Columbia, TN 38401 Phone: (931) 380-3636 Fax: (931) 840-9686

Mitchell Rhodes

Agency Manager 106 Polk Street, Linden, TN 37096 Phone: (931) 589--2528 Fax: (931) 589-2410

CLAiMS: 1-800-836-6327 www.fbitn.com


On The Downtown Square

Square Market & Cafe

www.squaremarketcafe.com

931-840-3636

Square Market & Cafe Is Available

Mon. -Thurs. Nights For Private Parties 26 Public Square • Columbia, TN 38401

www.PieSeNSaTioNS.com

931-223-5846

The Stump Family•piesensations@yahoo.com

Call Us To Reserve Your Date For A Christmas or Holiday Event

Mon - Thurs 9 aM - 4 pM Fri 9 am - 9 pm • Sat 10:30 am - 9 pm

Dinner menu at 5 pm • Fri - Sat nightS

Camera Shop 107 West 7th. St. • Columbia, Tn. 38401

931-381-1240

Voted

Best 2014

Best Wait Staff Best Soups Best Cozy Restaurant www.columbiadailyherald.com

White’s

facebook.com/squaremarketcafe

36 Public Square • Columbia, TN

We Specialize in Memories to DVD, All Video Formats Including 8mm and Super 8 Home Movies, including Slides

.

“Voted Best of Maury County 2014”

,

Catering Breakfast, Lunch & Dinner at Our Place or Yours!

Soup, Salad, Sandwich & Daily Hot Buffet

Do It All Downtown!

109 E. 6th Street • Columbia, TN 38401

931-388-7109

www.heavenlycreationstn.com TuESday - Friday 11:00-2:30 • SuNday BuFFET 10:30-2:30

Historic Downtown Riverwalk

204 W. 4th St Columbia, TN 38401

931-388-8365

Insurance Agency, Inc.

(931) 490-0606 506 N. Garden Street, Columbia www.getadjustedcolumbia.com 506 N. Garden St, Columbia, TN

open mon. - Sat. 10-5 www.getadjustedcolumbia.com or by appointment WallCandyCustom FramingandGallery

www.FosterIns.com

f o o r P Columbia Health Foods

new and previously owned furnishings

& Wellness Center

Please Call For Appointment

Vitamins, minerals and Herbs

Phone/Fax 931-380-1082 805 S. Main St., Columbia, TN 38401 OfficeWarehouseTN@gmail.com

116B W. 7th St. • Columbia Wall.candy@artlover.com • 931-388-8499

Alexander’s

Mattress World 901 South Garden St. Columbia

931-381-0954 “Where Quality and Price go Hand in Hand”

Serving Columbia

Since 1950

Organic Juice & Smoothie Bar 106 W. 7th St Columbia, TN 38401

Yogtaes

The Old Curiosity Book Shop

& Pila s se Clas

931-388-1148

OPEN LATE!

TUES – SAT 10am – 8pm SUNDAY 12pm – 5pm CLOSED MONDAY

12 Public Square, Columbia, TN 931-548-BOOK “Come find your next favorite book!”


The Maury County APTA Presents

The Maury Christmas Historic Home Tour Polk Presidential Hall

Friday, December 5th & Saturday, December 6th, 2014

Cook Harlan Home

Tour Tickets $25 each Polk Presidential Hall Exhibition “The Face of a President� $6 The Kissing House

Tickets Available in Columbia at The Athenaeum, 808 Athenaeum St., Maury County Visitors Center, 302 W. 7th St., Maury County CVB, 8 Public Square, and The James K. Polk Presidential Site, 301 W. 7th St.

Pleasant Grove Masonic Lodge

Haynes Haven

Glendale Methodist Church

Carters Creek Station Antiques

Ancestral Home of James K. Polk

Tour Headquarters: The Athenaeum 808 Athenaeum Street, Columbia

Zion Presbyterian

For Tickets and Information Call 931-381-4822 or visit www.maurychristmas.com

Ferguson Hall

Validity Magazine November 2014  

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