2016 May/June Franklin Living

May/June 2016 Vol. 7 Issue No. 3

Students get cooking BBQ

brothers

Tasty summer treats

Contact Russellville City Hall at 256-332-6060

304 Jackson Ave. N Russellville, AL

Russellville City Councilmen Jamie Harris, Lanny Hubbard, Gary Cummings, William Nale, David Palmer & Mayor David Grissom

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Meat masters K&S BBQ team cooks up something delicious

Scrumptious schooling Students in Franklin County flex their skills in the kitchen

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Cooking with Sam

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Impress your guests with these beautiful dishes

Summer treats We asked kids about their favorite snacks to munch on

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6 Faces of Franklin County 8 Wellness 22 What’s Hot 23 Classifieds 28 Looking Back 30 Parting Shot 4

FROM THE MANAGER

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his edition of Franklin Living is all about food. Who doesn’t love good food? I mean – this is the South. We usually want an extra helping, covered in gravy, with dessert.

Of course, as my grandmother always said, “Everything in moderation.”

As a kid, I spent a lot of summers at my grandparents’ house. FCNI General Manager Nicole Pell Now that I’m older, I with her husband, Hans. feel blessed to have spent that time with them. But since my grandmother has passed, I always picture her in the kitchen. She wasn’t technically employed, but she sure did work hard all day long. My grandfather was a farmer, and he worked very hard and burned a lot of calories; he expected a big breakfast and a big lunch at exactly noon when he and my uncle came in from the field. Supper could be leftovers or something quick.

My grandfather also thought he needed a dessert with every meal.

Not only did my grandmother cook elaborate meals, she also spent her time in between meals canning and freezing fruits and vegetables from the garden. I think my love of cooking came from watching her do it. I really only cook anything very involved on the weekends anymore, but my husband really loves it when I do.

In this edition of Franklin Living we took a look at the schools’ culinary programs. I hope the students develop a love for cooking.

To me, there is nothing better than finding a new favorite recipe and sharing it with your loved ones.

We also spoke to a set of brothers that cook wild game, such as deer, and hope to pass on their love of cooking to the next generation. And if there is anything kids can definitely give their opinion on, it’s food. You don’t want to miss that.

So I hope you sit back, relax, grab a snack and enjoy this edition of Franklin Living.

ON THE COVER: RHS student Briley Gillespie works on a yummy filling for lasagna in Cindy Coan’s Food Innovations class – one of the most popular classes at Russellville High School. Lasagna is one of many dishes students learn to make throughout the semester.

Franklin Living

Franklin Living is published monthly

by Franklin County Newspapers, Inc. Copyright 2011 by Franklin County Newspapers, Inc. P.O. Box 1088 • Russellville, AL 35653 256-332-1881 • fax: 256-332-1883

General Manager NICOLE PELL Managing Editor ALISON JAMES Sales PEGGY HYDE Circulation TOMMY MORRIS Photography ALISON JAMES

www.franklincountytimes.com

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FACES OF FRANKLIN COUNTY Jessica and Greg Hamilton held the first Franklin County Autism 5K Run/2 mile walk April 9 at Red Bay High School track. The community gathered to support the cause, with children and adults alike pounding the pavement to raise money and awareness for autism. The run/walk raised more than $1,000 for training first responders on how to treat people with autism.

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Photos by Macy Reeves

Kristie Thorn and Jessica Northington

Beth Gann and Asia Baker

Leah Wooten, Erin Strickland and Cynthia Fowler

Bart Moss and Michael Rice

Greg and Jessica Hamilton

Josh Hester and Candi Hester

Abigail Hunberman and Katie Smith

Thomas Upton and Sydney Upton

Kathy Smith, Penny Hughes and Debra Winsted

Franklin Living

FACES OF FRANKLIN COUNTY

Mirna Garcia, Jeymie Lemus, Melissa Castillo, Zoe Castillo, Brianna Castillo

Sharon Stacy, Kasey Cook, Tammy Cook and Leah Wooten

Vilma Deleon, Mildred Vasquez and Jacky Vasquez

Lauren Hellums, Lindley Hollander, Brianna George and Reagan George

Adrian Martinez, Jane Martinez, Sacara Martinez and Javier Martinez

Jean Borden, Martha Smith, Dianne Landers, Reagan George, Katie Smith, Mary Kathryn Swinney, Abigail Hunberman, Lexy Pherr, Brianna George, Ava George and Marlee George

Angela Castillo, Nery Castillo, German Castillo

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Leah Torisky, Serena Gober and Leah Wooten Taylor Hamilton and Colby Knoblock

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WELLNESS

How to protect your vision over the long haul

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ccording to the Centers for Disease Control and Prevention, eye diseases related to aging are the primary cause of vision impairment in the United States.

Many people consider vision loss a natural side effect of aging, but there are ways men and women can protect their vision and reduce their risk of vision loss as they age.

• Quit smoking. According to the National Eye Institute, smoking doubles a person’s risk for agerelated macular degeneration, or AMD. AMD is a leading cause of vision loss in men and women over the age of 50. It causes damage to the macula, which is the part of the eye needed for sharp, central vision. If the macula is damaged, vision can be blurry, distorted or dark.

• Protect eyes from ultraviolet light. The American Optometric Association notes that UV-A and UV-B radiation can have adverse effects on a person’s vision. A short-term effect of excessive exposure to UV radiation is photokeratitis, a painful condition that can lead to red eyes, extreme sensitivity to light and excessive tearing. Long-term effects of such exposure include a higher risk of developing cataracts and damage to the retina, which is the part of the eye used for seeing. When spending time outdoors, always wear sunglasses that provide protection against UV-A and UV-B rays.

• Maintain a healthy blood pressure. High blood pressure, often referred to as HBP or hypertension, can contribute to vision loss as a person ages. The American Heart Association notes that HBP can strain blood vessels in the eyes, causing them to narrow or bleed. HBP also can cause the optic nerve to swell, compromising a person’s vision as a result. Eye damage that results from HBP is cumulative, which means the longer it goes untreated, the more likely the damage to the eye will be permanent. Men and women can maintain a healthy blood pressure by eating right, exercising regularly and sustaining a healthy weight.

• Take breaks from work. Computer vision syndrome, or CVS, is a legitimate condition that can develop when a person spends ample time staring at a computer screen. Adults and children alike are susceptible to CVS, which can cause symptoms such as blurred vision, double vision, eye irritation and headaches. One way to reduce risk of developing CVS is to take frequent breaks from staring at the

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screen. A handful of 20-second breaks over the course of an hour can help prevent CVS. In addition, change lighting in the room where you work so you can reduce glare on the computer screen.

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MEAT masters K&S BBQ team cooks up something delicious Story and photos by ALISON JAMES

LEFT: Brayden Wallace digs in to wrapping chunks of venison in bacon, creating a mouth-watering meat mountain.

Franklin Living

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rothers Scott and Kevin Wallace have been cooking in competitions for years, since the early 2000s. Now Scott’s son Brayden has joined them, and the three of them make up the K&S BBQ team.

For the Alabama Wildlife Federation Wild Game Cook-off at Longhorn Arena in Tuscumbia, the Wallaces

whipped up 450 bacon-wrapped venison bites from a deer they shot on their own property, about a whole deer’s worth of meat – or, as Kevin put it, “a mountain of goodness.”

“I like hearing people say, ‘Mmm, that’s good.’ It makes your head swell up,” Kevin said.

Kevin, who’s from Phil Campbell and works in Tuscumbia at Firestone

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Building Products, and Scott, who lives between Bear Creek and Haleyville and is an infection control and patient safety director at Russellville Hospital, built their smoker themselves after their first competition in Haleyville. They welded together the pieces of the smoker – unique items, like a basketball goalpost and part of a non-functioning water heater. The smoker boasts 15 square feet of cooking space and represents a more than $1,000 investment.

“Brisket’s what got us started,” Scott said. “Kevin was cooking brisket in Texas before it really got popular … When he moved back home, we started cooking in KCBS cook-offs.”

The Wallace brothers fire up the smoker about half a dozen times a year, for everything from church dinners to family reunions, making turkeys and hams in addition to venison. Although they used to enter the renowned Kansas City Barbeque Society competitions, Scott said for the last three years, the AWF contest is the only one they have entered – it’s more laidback, has no entry fee and, as avid hunters, he and Kevin support the AWF cause.

Scott’s son Brayden, who his father teasingly calls Sweetie Pie, “wasn’t even born when we started,” Scott said, but he has also now joined in with the cook team. In the 6th grade, Brayden loves baseball and hunting, and his favorite subject is social studies – “or lunch,” he joked.

“I like spending time with them,” Brayden said. “It’s just fun. They aggravate you. It’s funny.”

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“I like hearing people say, ‘Mmm, that’s good.’ It makes your head swell up.” ~Kevin Wallace

ABOVE: Kevin and Scott Wallace remove tasty venison bites from the grill, where they’ve just finished cooking off the bacon.

For the AWF competition, K&S BBQ started wrapping and skewering venison bites at 1 p.m. By 2 p.m., the meat mountain went in the smoker, rows and rows of kabobs. After smoking, the cook team finished the skewers off on the grill before sliding each venison bite off the skewers into little tasting cups for competition attendees.

As they did at the AWF competition, the brothers often cook with pecan wood.

“I like the flavor. Different woods give it a different flavor,” Kevin said. “Pecan makes a milder smoke – any kind of fruit tree will create a milder smoke.”

When it’s all said and done, these brothers – and Brayden, the next generation – just enjoy spending time together, being with others who enjoy the outdoors and supporting the AWF, swapping taste tests with other cook teams and sharing their meaty morsels with anyone who would like a taste.

Franklin Living

Together, Scott, Kevin and Brayden make up K&S BBQ. At the annual Alabama Wildlife Federation Wild Game Cook-Off, they work together to prepare and cook a delicious venison dish. It takes a team effort to make it happen.

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Franklin Living

Martha Miranda works with a red onion as part of culinary education at RHS.

Scrumptious

schooling

Students in Franklin County flex their skills in the kitchen Story and photos by ALISON JAMES

Franklin Living

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eat sizzles, water simmers and electric blenders whir in a kitchen full of tempting sights, sounds and smells – a feast for all the senses. This is the training ground for amateur chefs in the making – or for someone who just wants to be able to make dinner for his family. Dozens of students get a culinary education right here in Franklin County.

Family and Consumer Science classes are active at Russellville, Red Bay, Phil Campbell and Belgreen high schools, as well as Russellville Middle School.

“This is the most popular class at the school right now,” said RHS FACS teacher Cindy Coan, speaking specifically of Food Innovations, the second in a threecourse event-planning career path at Russellville. “At one point there was a 200-people waiting list.”

And these teachers know why their cooking class is so popular – it’s hands-on.

“It’s just one project after another. That’s how these kids really learn,” said PCHS teacher Joslyn Garrison.

“They are so hands-on with cellphones and technology; they really respond well to that. They have their English, math, science and history classes where they have to sit and listen to someone talk and get to do very little, so when they come in here, they really enjoy being able to get up and practice what we teach.”

The classes teach all kind of cooking skills, from how to use different pieces of a equipment and how to read a recipe to how to bake and make sauces from scratch.

“I think kids are really interested in food preparation. They don’t get to do it at home,” Coan said.

“Their parents are working or busy, and food prep

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has fallen to the side. It’s a lot of eat out, drive-thru, take-out.”

Coan said she thinks students are also influenced by the Food Network chefs they see on television – “they want to be doing those things,” – but, she added, “I don’t expect them to leave here being Emeril. But it gives them confidence to go home and make something on their own. That’s what I’m shooting for.”

Coan said she is keenly aware that many of her students are seniors who are soon graduating and heading out on their own. So, “I try to cover dorm food – the things you can make in your dorm room with a microwave,” she said, and she also teaches table etiquette.

“I’ll never forget – I had a little girl send me an email a couple of years ago, and she said, ‘When you were talking about what fork to use and how to put your napkin, I thought, Ms. Coan, you don’t even know that I don’t even have enough forks at home for everybody in my family to eat, so this is senseless. But you know what? I went to college and

ABOVE LEFT: Morgan George and Hannah Malone start toasting some coconut for a layered caramel pie.

ABOVE RIGHT: Kevin Hughes grabs a few eggs for his culinary creation.

Franklin Living

got a degree, and one of the first things I did in my new job at the bank was have dinner with the senator sitting across from me, and at that moment I thanked you for what you had taught me in class.’”

All FACS classes in Franklin County benefit greatly from the generosity of the Franklin County Cattlemen’s Association, which has been donating beef to schools in the county for 43 years. Every October, the Cattlemen provide stew meat, ground beef, chuck roast, ground chuck and stir fry meat for the students to use in their culinary creations – last year, 420 pounds of beef split among the five consumer science departments.

Students also learn about food production and food safety and sanitation, focusing as much on the food itself as the action of cooking it.

“Before we do a cooking lab, we discuss the nutritional values of everything and everything that needs to be used,” Garrison said. “I’m trying to teach them a healthy way to eat.”

Garrison said she tries to give her students some flexibility and freedom to choose things they want to cook, given a selection of ingredients, but she also places a heavy emphasis on baking, including made-from-scratch cupcakes, biscuits and piecrusts.

Students also learn how to create homemade salad dressings.

Franklin Living

“We just do different things to try to give them a broad spectrum of abilities,” Garrison said.

In Russellville City Schools, students can begin their culinary education at Russellville Middle School, where Rachel Agee focuses on laying a foundation in the kitchen.

“We learn all the basic skills,” Agee said. “My favorite part is watching their faces light up when they succeed at something and they’re proud of what they have done … Even just to know how to do these basic skills is going to help them in the future.”

Students at RMS can take Teen Discoveries in seventh grade and Teen Connections in eighth grade, which incorporate several Family and Consumer Sciences disciplines, including culinary education.

Students learn things like food groups, nutrition, safety and sanitation and different types of kitchen equipment and how to make tacos, milkshakes, pigs in a blanket and cupcakes.

“We get to learn to make the foods, and then we get to taste them,” eighth grader Melvin Moreno said. “We have a good experience because we get into groups and get to cook it together. We all have our own parts to do, and altogether we make foods that end up tasting amazing.” His favorite was making tacos. “It was something we all enjoyed making and eating.”

ABOVE LEFT: At PCHS, Xena Alfaro and Jacob Litterall work on the components of a baked pasta dish.

ABOVE RIGHT: Abby Swinney, Carly Weeks and Bethany Harris carefully measure out milk as part of their chocolate pie.

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The students said they have learned a lot – from teamwork and responsibility, to exactly how to use a rubber spatula. “I’ve seen them laying around my grandma’s house all the time, and they were fun to play with, but I never knew what they were,” eighth grader Ellie Akers admitted.

Getting these students comfortable in the kitchen is paramount. Coan has seen her students’ self-confidence in the kitchen grow throughout the semester – something that is a primary goal for her.

“I want them to feel confident in preparing food,” Coan said. “Food is so important. It’s social, it’s emotional, it’s physical … I want them to love food. I want them to enjoy it and love to be around it and look at it as more than something to eat.”

Students all have different “favorites” of the things they have learned to cook this semester, from homemade pizzas, to brownies, to peanut butter smoothies.

“I love food, and I love cooking,” said RHS senior Morgan George. “I’d take this class over and over again if I could.”

“It’s a fun and entertaining class,” said PCHS junior Steven Hutcheson. “Everybody needs to know how to cook.”

And even at Tharptown, which is the only school in the county lacking culinary classes, food education is still a focus. New this year, 4-H Culinary has allowed 4-H students in seventh through 12th grades – about 100 of them – to flex their foodie muscles and learn to prepare delicious dishes. Susan Hill, regional extension agent for food safety and quality, helps to coordinate the program, aided by extension coordinator Katernia Cole-Coffey and 4-H agent Stephanie Crandell.

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“We want them to be able to do more hand-on activities,” Cole-Coffey said.

The 4-H Culinary program is in its infancy, with this being the inaugural year and 4-H Culinary only being offered at Tharptown. THS is a prime choice for a program like this, Cole-Coffey said, because the school does not have agri-science or family and consumer science programs. “We thought this would be a good way to incorporate home economics,” Cole-Coffey said. The program has been held roughly once a month during the 2015-2016 school year.

Dips and other basic recipes are automatic choices, since Tharptown lacks a full, functioning kitchen – or even an oven or stovetop. Students are mainly assigned dishes that require either no cooking or that can be made using a hot plate, slow cooker or microwave. “We’re hoping next year, maybe, to have some convection ovens to bring in,” Crandell said.

Of course, students are learning more than “just” cooking with 4-H Culinary, as is the case with FACS classes in the other schools. The culinary-focused classes encourage communication, cooperation, teamwork, time management and goal-setting – “soft skills” THS 4-H sponsor Derek Ergle likes to zero in on. “It gives the kids an opportunity to work together as a group to create something they’re not used to creating. It’s a great learning experience, and that’s going to help them in the future,” he said.

Program coordinators are hopeful that 4-H Culinary will open doors for some of these students – like inspiring them to become caterers, restaurant chefs, celebrity chefs, or even just to seek a Cottage Food Law License to be able to sell food items at the local farmer’s market.

ABOVE: Harley Kinard, Kaitlin Weeks, Melvin Moreno, Ellie Akers and Uriel Hernandez are eighth graders in Teen Connections Family and Consumer Sciences classes at Russellville Middle School.

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FOOD

Cooking with Sam Recipes by SAM WARF

Strawberry Mango Salsa 3/4 cup strawberries, finely diced 3/4 cup mangos, finely diced 1/4 cup red onion 6 Basil leaves, finely chopped 1 tbsp. fresh lemon juice 1/4 tsp. sea salt 1/4 tsp. black pepper Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

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Pork Dipping Sauce 1 jar of peach preserves 1 jar of apple jelly Hot sauce to taste 1/4 tsp. dry mustard 1 tbsp. horseradish Mix well until horseradish is dissolved.

Perfect to serve with grilled pork chops.

Salmon Mold 1 can salmon (drained & flaked) 1 (8 oz. pkg.) cream cheese 1 (10.5 oz. can) cream of mushroom soup 2 envelopes of gelatin (unflavored) 1/4 cup water 1/2 cup green onion (finely chopped) 1 cup mayonnaise 1/2 tsp. curry powder Combine cream cheese and soup in double broiler, dissolve gelatin in water according to package directions, add soup mixture, fold in remaining ingredients, blend well. Pour in 5 cup fish mold-refrigerate until firm. Serve with fresh vegetables and crackers.

Franklin Living

Spinach balls 2 (10 oz. pkg.) frozen spinach 2 cup herb-flavored stuffing mix 1 large onion (finely chopped) 6 eggs (well-beaten) 3/4 cup margarine (melted) 1/2 cup Parmesan cheese (grated) 3/4 tbsp. Cayenne pepper, to taste Tony’s Creole seasoning Cook spinach according to package directions and drain well, squeezing to remove juice. Combine with stuffing mix and rest of ingredients.

Mix well, shape into 3/4 inch balls and place on cookie sheet. Either cook now at 325˚ for 15-20 minutes or freeze on sheet and transfer to bags.

To serve, bake at 350˚ for 20-25 minutes. Make, place in bags, label with heating instructions and place in freezer. When needed, take out desired amount, cook and serve.

Pineapple Salad Supreme 2 tbsp. gelatin 1 large can crushed pineapple 1 pint cottage cheese 1 chopped green pepper 1/2 cup chopped pimento 1/2 tsp. lemon zest 1/2 cup cold water 1 tbsp. sugar 3/4 cup salad dressing 1/2 pint heavy cream, whipped 1 cup nuts Dissolve gelatin in cold water, heat over hot water to liquid consistency. Add gelatin to all other ingredients combined. Congeal.

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WHAT’S HOT Bring a touch of the divine into your home with this angelic decoration. Audrey’s Gifts and Décor, $30.99.

Chopping veggies has never been more fun!

These plastic serrated knives come in several colors and are ideal for cutting lettuce, soft veggies and brownies.

Audrey’s Gifts and Décor, $4.00.

This shabby chic frame is the perfect choice to display your favorite photo.

Audrey’s Gifts and Décor, $25.99.

A “punny” olive dish will bring a smile to guests’ faces.

Ava’s China and Gifts, $22.99.

Who doesn’t love bread? Serve up a hot, crusty loaf of goodness for family, neighbors and friends with this piece that’s both functional and fabulous. Ava’s China and Gifts, $36.99.

You can “brown-bag it” a little bit classier with this darling insulated lunch tote. Don’t you love those polka dots? Audrey’s Gifts and Décor, $22.99.

Yo-ho! Make sure your little swashbuckler is ready for the high seas with this adorable one-piece outfit. Ava’s China & Gifts $26.99

You can almost feel the island breezes and taste a fruity beverage when you see this fun palm tree platter from Cypress Home. Audrey’s Gifts and Décor, $36.99.

These monogrammed pillows would be a stylish addition to your den or sitting room. Ava’s China and Gifts, $24.99.

Take a walk on the wild side with an animal print ice cream scoop. Audrey’s Gifts and Décor, $12.99.

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Too cute for words! This colorful caterpillar bib is perfect for baby’s mealtime. Ava’s China and Gifts, $16.99.

Franklin Living

Classifieds

Classifieds Classifieds To place an ad in Franklin Living, call 256.332.1881 To place To place an ad anin adFranklin in Franklin Living, Living, call call 256.332.1881 256.332.1881 Classifieds Classifieds To place an ad in Franklin Living, call 256.332.1881 To place an ad in Franklin Living, call 256.332.1881

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Summer treats Christian McAfee, 7 “Chocolate ice cream with a cherry on top.”

24

Tatiana Migueis, 8 “Chocolate chip ice cream with sprinkles.”

Nata le Frane k

s, 8 “Ch ocol a and suga te chip cook r ies.”

Franklin Living

We asked kids about their favorite snacks to munch on. Their answers will make your mouth water!

Annabelle Bailey, 8

,7 s s o d M n a kin .” g f Ra ny o eam “A ce cr i of

“An ice cream sundae with a cherry on top!”

Luke Greenhill, 6 “Probably a hotdog or something.”

Franklin Living

25

FACES OF FRANKLIN COUNTY Jessica and Greg Hamilton held the first Franklin County Autism 5K Run/2 mile walk April 9 at Red Bay High School track. The community gathered to support the cause, with children and adults alike pounding the pavement to raise money and awareness for autism.

The run/walk raised more than $1,000 for training first responders on how to treat people with autism.

Photos by Macy Reeves

Janice Daniels, Stephanie Gandy and Lauren Hellums

Beulah Tooley and Katie Bostick

Brentley Mobley, Bruce and Shelia Hellums, Jessica Northington and Kristie Thorn

Sharon Perkins and Sharon Baccus

Andy Deaton, Kyle Palmer and Thomas Epps

Marlee George, Reagan George, Ava George, Robin Pharr and Rhonda Pounders

26

AnnaBelle Humphres and Elizabeth Baty

Paolo Lemus, Wendy Vasquez-Lemus, Emma Lemus, Jackson Castrillo, Kenned Castrillo, Nery Vasquez, Nery Vasquez Jr., Kathy Garcia, Zoe Vasquez and Mildred Vasquez

Katie Bostick, Misti Tooley, Blair Tooley, Amelia Tooley, Noah Tooley, Eli Tooley and Beulah Tooley

Lauren Hellums, Cynthia Fowler, Serena Gober, Carly Hellums, Cassie Amedio, Erin Strickland, Leah Wooten, Lindley Hollander and Leah Torisky

Chief Michael Moomaw, Denise Rogers, President Marshall Rogers, Evan Childers and Lakota Ayers

Franklin Living

FACES OF FRANKLIN COUNTY

Mary Kathryn Swinney and Donald Borden

Amanda Davis and Paula Pounders

David Hyde, Allison Humphres, March Duncan, Lola Mays and Emily Mays

Franklin County Business & Service Directory Russellville Hotel & Suites Call us today!!

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27

LOOKING BACK

Looking back photos courtesy of the Franklin County Archives.

28

Franklin Living

LOOKING BACK

Looking back photos courtesy of the Franklin County Archives.

Franklin Living

29

PARTING SHOT

Bacon makes everything better.

30

Franklin Living

Tifn Motor Homes

105 Second Street NW • Red Bay, AL 256-356-8661 Robert Borden, of Iuka, Miss., has been employed with Tifn Motorhomes for 15 years.

During that time, he has seen many people and practices change in the paint department.

Now, as a supervisor in the sand and super clear line at the paint shop in Belmont, Borden sometimes stands back and thinks of all the things that have changed since joining the company.

“When I started in the paint shop at Red Bay, we did one full body paint job a day,” he said. “Now, we do 12 a day. It’s amazing how it’s grown. We used to do a lot of decal work, but when we went to full body paint on every unit, everything changed.”

Borden said he has also seen many different people come and go during that time.

“I have worked with a lot of good people during the last 15 years,” he said. “I am the only one left from the ones I worked with

Will Hill

when I started.”

He also said that his job at TMH has been fullling for him and good for his family.

“I really enjoy painting,” he said. “This gives me a chance to do it for a living and I also paint some on the side, so it’s just something that I really enjoy.”

He also credits the stability of his job as one benet that he has enjoyed.

“The company has been good to us. It’s always been steady. Things have gotten slow before but we’ve never shut down.”

Borden and his wife, Dianne, have three sons, T.J., Evan and Kaylee.

When he is not painting at work or at his hobby, Borden likes to be outdoors hunting and shing as much as possible.

“I love hunting and shing,” he said. “Being outdoors is one of my favorite things so that’s something I really enjoy.”

Robert Borden

Will Hill can be found each day installing ramps on both the gas and diesel product lines at the Tiffin Motorhomes main plant in Red Bay. But, away from work, there’s no telling where he may be.

Hill serves as a minister with Praise Tabernacle in Russellville and also serves in the motor pool with the 115th Signal Battalion in the Alabama National Guard. In fact, shortly after coming to work for TMH in 2007, he was deployed for a year to Afghanistan where he served as a chaplain for the unit.

“Just having a peace with God and knowing and trusting Him made that time easier and knowing that I could be there for the people who needed me, that was good,” he said.

He said the time spent in Afghanistan reminded him just how much there is to be thankful for and served as a constant reminder that God is faithful and protective.

The unit was deployed for parts of 2008-

2009.

Hill said that he was appreciative for the Tiffin family and to TMH for being supportive of him and his military service.

“They have been good employers and supported me,” said Hill, who has two sons, Deyon, 16, and Chris, 18, with his wife, Malina.

He now watches as his children carry on a football legacy that he started as part of the first of five consecutive state championships at Hazelwood High School in Town Creek. Hill was an all-state player for the 1988 Golden Bears team that established a legacy at that school that is still unprecedented in Alabama. His children played at Russellville High School.

“That was a lot of fun being part of those teams and winning the state championship, but it’s a lot of fun watching my boys too,” he said.

Hill worked for more than 15 years at a chicken processing plant in Russellville before moving to TMH.

www.tifnmotorhomes.com

Jewelry for your Home…

Visit our showroom to see our crystal selections!

Shoals Lighting

2308 Woodward Ave., Muscle Shoals • 256-383-1437 Mon.-Fri. 8 to 5 - Sat. 9 to 2