2023 Franklin Living May-June

May/June 2023

Vol. 13 Issue No. 3

SWEET TREAT

Strawberry farm provides fun u-pick experience

OUT FOR BLOOD

LifeSouth emphasizes need for life-saving donations Here’s

Busy as a bee

David Palmer, District 1; Darren Woodruff, District 2; Gary Cummings, District 3; Dexter Hamilton, District 4; Jamie Harris, District 5; Mayor David R. Grissom

Sweet summer might not be here yet, but it is certainly upon us, and we have some delightful features for you to enjoy as the sun shines warmly and the days continue to lengthen. School is ending, vacations are looming, and for many, it’s the best time of the year.

This edition of Franklin Living features two local farms – both with something sweet to offer. T and A Bee Farm has a honey of an operation with their busy – or, if you’ll forgive the pun, buzzy – bee business. You can also learn about the sweetness of strawberry season with the u-pick experience at Oliver Farms.

The issue of Franklin Living also takes the opportunity to shine a spotlight on

the importance of blood donation. It’s a message that bears repeating, and it’s a mission LifeSouth is carrying out day after day. Find out more about blood needs and blood donation on page 21.

Lori Skinner has an excellent list of reading suggestions for you. Whether you’re headed to the lake or the beach or just the front porch, take one of her recommended titles along with you to keep your imagination engaged this summer.

Ready to get in the kitchen and cook up a great summertime dinner? Reach for beef! Taste of Franklin contributor

Amy McCollum has some great recipes for you that offer different options to plate up something beefy and delicious. We also have great advice as always from Emily Mays and Philip Goad, plus photos from community Easter events for our Faces of Franklin County feature and a peek at upcoming events on the What’s Happening page.

We wish you all joy as spring turns to summer in Franklin County.

Alison James

What’s Happening

Check out all the upcoming community events!

Check out all the upcoming community events!

Submit community events for future issues of Franklin Living to alison.james@franklincountytimes.com. Requests must be received by the first of the month for consideration for the next edition.

Submit community events for future issues of Franklin Living to alison.james@franklincountytimes.com. Requests must be received by the first of the month for consideration for the next edition.

Farmers Markets Opening

May and June

Spring Sports Registration

Jan. 1 through Feb. 1

Jan. 29 through March 7

The Red Bay Farmers Market, located at 652 Second St. NE, in the Family Fun Park, will open for the season in May, with sellers present Tuesday, Thursday and Saturday each week from 7 am. to 1 p.m., through September. The Franklin County Farmers Market, located in the pavilion next to the A.W. Todd Center, 202 Green Ave. SW, in Russellville, will open for the season in June, with sellers Monday, Wednesday, Friday and Saturday from 6 a.m. to noon., through October. For more information call the Franklin County Extension, 256-332-8880.

The Russellville Parks and Recreation Department will begin spring sports registration with soccer signups Jan. 1 through Feb. 1. Youth soccer is for boys and girls ages 3-12, and cost is $35. Teams will play their games at the soccer fields by the Chucky Mullins Center. Youth softball signup for girls ages 6-12 will begin Jan. 29 and continue through March 7, with a cost of $35. For more information call 256-332-8870, ext. 14.

Rockin’ at the Roxy

May 13, June 10

Rockin’ at the Roxy

Jan. 11 and Feb. 8

The second Saturday night of each month at 7 p.m. is the monthly Kerry Gilbert Band concert at the Historic Roxy Theatre in Russellville. The KGB will be joined by a special guest for each show. Doors open at 6 p.m. Admission is $15 for adults, $5 for children 6-12 and free for children younger than 6.

The second Saturday night of each month at 7 p.m. is the monthly Kerry Gilbert Band concert at the Historic Roxy Theatre in Russellville. The KGB will be joined by a special guest for

Commencement Ceremonies

Franklin County Basketball Tournament

Jan. 14-18

May 25-26

Red Bay, Tharptown, Vina, Belgreen and Phil Campbell basketball teams will face off on the court for the Franklin County Varsity

Russellville City Schools and Franklin County Schools will host 2023 graduation ceremonies May 25-26. Ceremonies at Belgreen, Phil Campbell, Tharptown and Vina will be May 25 at 6 p.m., while Red Bay will be the same day at 7 p.m. Russellville will be May 26 at 7:30 p.m. For entry requirements, contact the respective schools.

Weigh-In Week

Russellville Public Library Summer Reading Program Kickoff

June 9

Jan. 20-26

The Weigh-In Week for teams participating in Scale Back Alabama will be Jan. 20-26, kicking off the two and a half month program. SBA is a free statewide weight-loss campaign designed to encourage Alabamians to get

For the second year in a row, Pilgrim’s is fully sponsoring the Russellville Public Library summer reading program. The company provided $4,200, exceeding the past year’s support. The summer program will kick off June 9; details for the kickoff and weekly/monthly activities are still in the planning stages, so visit RPL’s Facebook page for more information.

first challenge in 2007, Alabamians have lost more than 1 million pounds. For more information, to sign up or to find a local weigh-in site, visit www.scalebackalabama.com.

Phil Campbell Hoedown

LifeSouth Blood Drives

June 16-17

Jan. 22 and Feb. 1

The Phil Campbell Hoedown returns June 16-17 at the Phil Campbell Memorial Park. This year’s festival will offer all the fun attendees have come to expect from the Hoedown, including contests, festival treats, vendors and more. There will be a cruise in Friday night in the PCHS parking lot at 6-8 p.m., and Friday will be gospel night at the Hoedown. Saturday will feature various local talent performing throughout the day. For more information call Phil Campbell Town Hall, 205-993-5313.

The LifeSouth bloodmobile will be in Russellville Jan. 22 at IHP and Feb. 1 at Cricket Wireless. The bloodmobile will be at IHP from 9 a.m. to 4 p.m. and at Cricket Wireless from noon to 7 p.m. For more

Increase your cyber awareness to protect your finances

Arecent statistic shows phishing and spoofing scams are up 400 percent. Cyber threats of all kinds have evolved and increased exponentially. They are happening more frequently and with greater sophistication than ever before.

We live in a world where we are constantly consuming information, so it’s no wonder malicious actors have ramped up their game.

In our digital age, scams will increase even more. Unending online shopping and the onslaught of junk emails pouring into our inboxes set the end-user up for possible cyber-attacks.

You are your best defense when it comes to staying safe. Staying cautious and taking a defensive stance before you click on anything can make all the difference in your online protection. Keep the following best practices in mind as you navigate the “internet of things.”

1. Password Management: Most people have at least four websites with the same password. I know we are all in password overload, but make sure you never use the same password for other sites that you use for your banking information. If your password is cracked, the more sites you used it on, the more opportunities for criminals to access your information.

2. Links Equal Risk: Cybercriminals are more innovative than ever at creating emails or texts that prompt you to click a link. A common scam is a text message or email telling you there was a problem with a shipment and to click the link to learn more or track your package. Always go back to your order confirmation that you received after placing your order and track your package there or directly from the website at which you ordered. Also, links for holiday deals, one-day specials or tremendous savings are so tempting; if you want to check out a deal, do the search from scratch yourself – never by clicking the link.

3. Trust Your Gut: If something seems suspicious or not quite right, do not click on it. Think of the text message or voicemails that say, “Your Social Security number has been compromised; call immediately to get the issue resolved.” You can’t help but panic when you receive a message like that – but if it sends you into a panic to respond, the scam is working. Check things out from sources you trust. Look up the phone number or web address yourself. It is also totally fine to hang up on someone you don’t trust – even if they say it’s your bank. Hang up and call a number you know and trust and verify the information. Better to be rude than taken advantage of. The financial ramifications can last an extensive period if someone gains access to your accounts.

4. You Are Always A Target: Most Importantly, know that you are always a target. We all are. The mindset of “it won’t happen to me” is a thing of the past. Cybercriminals don’t care who you are – everyone is a potential victim.

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

BEEFING UP DINNERTIME

Recipes and photos by AMY DOLAN MCCOLLUM

When dinnertime calls for something both hearty and delicious, beef is a classic staple ingredient for a reason. McCollum frequently used beef as the mainstay of dishes in her Fam ily and Consumer Sciences classes, since each year the Franklin County Cattle men’s Association makes a beefy dona tion to each FACS program in the county. Her students – including her own daugh ters – have also been annual participants in the Franklin County Beef Cookoff for students, hosted by the Cattleman’s As sociation.

Anyone looking for a new beef recipe – look no further.

BEEF STROGANOFF

Beef stroganoff is an iconic Russian dish that consists of beef in a creamy sauce. According to legend, it was created by chefs who worked for the Stroganov family in the 1800s. The dish is often made with mushrooms and served over rice or egg noodles. My mom fixed this a lot when I was growing up. We always had English peas as a side dish with it.

Ingredients

• 8 oz. package egg noodles

• 1 lb. lean ground beef

• 10.5 oz. can condensed cream of mushroom soup

• 1 tablespoon garlic powder

• 1/2 cup sour cream

For McCollum and her daughters, cooking is a family affair. Older daughter Anna (Gunderman) Pressnell and younger daughter Lara Gunderman have both been competitors in the Franklin County Beef Cookoff, with Pressnell taking first place in the county and second place at state the year she competed.

• salt and ground black pepper to taste

• 1 jar of sliced mushrooms, optional

Instructions

1. Sauté ground beef in a large skillet over medium heat until browned and crumbly, 5-10 minutes.

2. At the same time, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7-9 minutes. Drain and set aside.

3. Drain and discard any fat from the cooked beef.

4. Stir condensed soup, mushrooms and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally.

5. Remove beef from the heat. Add egg noodles and stir to combine.

6. Stir in sour cream and season with salt and pepper.

7. NOTE: You can also keep the noodles and meat mixture separate. Spoon the noodles on your plate and then top with the meat mixture. You could also serve meat mixture over mashed potatoes or rice.

8. Serve hot and enjoy!

TASTE OF FRANKLIN

TACO LASAGNA

Ingredients

• 1 medium sweet onion

• 1 medium red bell pepper

• 15 oz. can black beans

• 2 tablespoons olive oil, divided

• 1.5 lb. lean ground beef

• 1 packet taco seasoning

• 16 oz. jar tomato salsa, divided

• 12 8-inch corn or flour tortillas, divided (I prefer flour)

• 16 ounces sour cream, divided

• 16 ounces shredded Mexican cheese blend, about 4 cups, divided For serving, if desired: shredded romaine lettuce, chopped tomato, fresh cilantro leaves and pickled jalapeño slices

Instructions

1. Preheat the oven to 350 degrees.

2. Dice onion and red bell pepper, about a cup of each.

3. Drain and rinse the can black beans.

4. Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium-high heat until shimmering. Add the lean ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6-8 minutes. Using a slotted spoon, transfer

the meat to a plate, then pour off any fat from the skillet.

5. Reduce the heat to medium. Add the remaining tablespoon olive oil and heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

6. Return the beef to the pan, add the taco seasoning and 1/4 cup of water and stir to combine.

7. Cook for 5 minutes then add the black beans and stir to combine.

8. Remove skillet from the heat.

9. Transfer 1/4 cup tomato salsa from a 16-ounce jar into a 9x13-inch baking dish, then pour the remaining salsa into the skillet and stir to combine.

10. Assemble the lasagna: Spread the salsa out in the baking dish into a thin layer. Arrange four tortillas in a single layer on top of the salsa, overlapping them as needed. Dollop and spread 2/3 cup of the sour cream. Spoon half of the meat mixture over the sour cream and spread in an even layer. Sprinkle with 1 1/3 cups of the shredded Mexican cheese blend.

11. Repeat layering the following: four tortillas, 2/3 cup sour cream, the remaining meat mixture and 1 1/3 cups shredded cheese. Top with the remaining four tortillas and remaining 2/3 cup sour cream. Sprinkle with the remaining 1 1/3 cups cheese.

12. Bake uncovered until the cheese is melted and lightly browned, 30 minutes.

13. Let cool for at least 15 minutes before serving.

14. Garnish with the desired toppings.

SAUERKRAUT AND WEENIES

This is an old-fashioned Southern main dish. As the name suggests, all you need is sauerkraut and weenies to make this delicious dish.

Ingredients

• 6 beef brats, or you could also use weenies or polish sausage

• 32 oz. jar of sauerkraut, drained

• salt and pepper to taste

Instructions

1. Slice weenies into small pieces and place them in a skillet over medium to medium-high heat. Cook for about 5 minutes.

2. Next, add sauerkraut. Cook, stirring often, until kraut and weenies brown slightly.

3. Salt and pepper to taste.

LOW-CARB MEXICA N STUFFED BELL PEPPERS

This was Anna Gunderman Pressnell’s recipe for the Franklin County Beef Cookoff.

Ingredients

• 1.5 lb. lean ground chuck

• 6 large bell peppers – two green, two red and two orange or yellow

• 2 10-oz. cans of original Ro-tel tomatoes, drained

• 1 packet of taco seasoning

• 1 large onion

• 2 cups Mexican cheese

• 2 tablespoons olive oil

• Toppings: parsley, Tommy Toe Tomatoes, sour cream and chopped leafy green lettuce

Instructions

1. Brown ground chuck and onion. Drain fat.

2. Add Ro-tel and taco seasoning and simmer for 5 minutes.

3. While the meat is simmering, brush the peppers, inside and out, with olive oil and bake 10 minutes.

4. Add one cup of cheese to the beef mixture and stuff peppers with mixture.

5. Sprinkle with remaining cheese and bake 10 minutes.

6. Garnish with parsley and tomatoes.

7. Serve with sour cream and lettuce.

TACO SKILLET

This was Lara Gunderman’s recipe for the Franklin County Beef Cookoff.

Ingredients

• 1lb. lean ground beef

• 1 package of Old El Paso Cheesy Mexican Rice

• 2 cans, 10 oz. each, diced tomatoes with green chiles

• 15.25 oz. can whole kernel sweet corn

• 1 oz. package of Old El Paso taco seasoning mix

• 1 roasted red bell pepper from a jar, chopped

• 1/2 cup water

• 1 1/2 cups, 6 oz., shredded Mexican cheese blend

Instructions

1. In a 10-inch skillet, cook lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.

2. Meanwhile, microwave Old El Paso Mexican rice as directed on pouch.

3. To skillet with cooked beef, add diced tomatoes with green chiles, whole kernel sweet corn, taco seasoning mix, chopped roasted red bell pepper and 1/2 cup water; mix well.

4. Stir in cooked Mexican rice.

5. Heat to boiling. Reduce heat; simmer 10 minutes.

6. Stir in 1 cup shredded Mexican cheese and blend until melted.

7. Sprinkle remaining 1/2 cup cheese over top.

8. Garnish with tortilla chips, parsley and grape tomatoes. Serve immediately.

We also book:

Are you checking behind your preacher?

California preacher Tim Spivey made this statement, and I believe most of us would agree with it – yet it raises an interesting question: How long has it been since you gave serious thought to how you arrived at your current beliefs about God?

Over time, all of us have come to hold certain beliefs, and we’ve developed them in a variety of ways. Perhaps they came from trusted friends or family members, such as a parent or spouse, or maybe from an influential religious leader or a religious school of some sort.

The term “deconstruction” has become common in religious circles today. If that term is new to you, Jon Bloom defined it as “a critical dismantling of a person’s understanding of what it means to be an evangelical Christian and in some cases a refusal to recognize as authorities those perceived as occupying privileged evangelical institutional positions who ‘supposedly speak for God.’» In other words, deconstruction includes the practice of asking “why” and not believing something to be true just because an “expert” says so.

Imagine the good that could result if more of us would open our own Bibles and seek answers for ourselves to life’s most important questions – rather than simply taking someone else’s word for it! We are blessed to be educated and to have free, easy access to the Bible. Through his word God has communicated, in an understandable way, how he wants us to live. With availability comes responsibility!

The biblical precedent for the importance of checking the Bible against what we are taught is the group of Christians at Berea. Acts 17:11 states, “And the people of Berea were more open-minded than those in Thessalonica, and they listened eagerly to Paul’s message. They searched the Scriptures day after day to see if Paul and Silas were teaching the truth.” Don’t miss what was happening in this passage: This group of Christians was checking behind the apostle Paul! If God endorsed checking behind Paul, there isn’t a preacher or teacher on the planet who doesn’t need to be checked behind by his listeners. The goal should always be to believe any teaching only because God has stated it to be so.

We live in a country where the number of people who believe in God has been constantly declining over the past couple of decades. If more people would read God’s word for themselves, this trend would reverse – and it needs to reverse, since God has promised to hold all of us accountable (2 Corinthians 5:10).

Please be sure you arrive at what you believe about God based on your own careful study of the most important book on the planet. Don’t make the mistake of staking your eternal future on what you haven’t proven for yourself!

“More than anything else, what we believe about God will determine how we live.”

Philip Goad has been serving as the minister at North Highlands Church of Christ in Russellville since March 2020.

Busy as bees

Beekeeping is buzzy business

Story

photos by MARÍA CAMP

For the past 13 years there’s been a lot of bees busily buzzing about at T and A Bee Farm. Located between Belgreen and Red Bay, the farm was started in 2010 by Angie and Ted LeMay.

To get ready for their beekeeping venture, the couple spent one winter reading up on beekeeping, poring over books and researching online, before diving in. They also attended classes and conferences, including the Alabama Beekeepers Conference, as well as networked with other beekeepers.

“There are a lot of classes available around the state and a lot of local bee clubs always willing to mentor those interested as well as offer education at their meetings,” explained Angie Lemay, noting the closest group is in Tuscumbia.

CLOSE COMMUNITY

LeM ay said she has become friends with some of her customers, and fellow beekeepers who have become friends often help out at T and A Bee Farm. She said the beekeeping community is great to help each other out. It’s one of the

things she enjoys most about being a beekeeper.

“We got three hives our first year, and the operation has grown tremendously since then,” she said, noting the farm now has about a hundred hives with an estimated 8-10,000 bees in each one – a number likely to triple by June, after the queen bees have laid their eggs and the new bees have hatched. Hives at T and A Bee Farm are composed of stacked wooden boxes, 19 by 21 or 24 inches and about 10 inches tall. While “hobbyist beekeepers” — those with 40 hives or

and

fewer – are plentiful across the nation, Lemay’s operation falls between “sideliner” and “commercial” status.

“Ted had wanted bees ever since he was a little boy,” Lemay said. She said although she was initially not excited about the prospect of entering the world of beekeeping, that soon changed. “About three weeks in, I was out there right beside Ted, wanting to work with him.” Ted passed away in October 2021, after 15 years of marriage to Angie, about 11 of them in the bee business together.

Greg Whitten, of Florence, is among the hobbyist beekeepers. He’s been at it for five years and usually keeps about three hives. He said when the hives are strong, there’s usually 30-50,000 in each one. He doesn’t sell his honey. Instead, he keeps it for personal use and gifts.

“There’s a steep learning curve, but beekeeping is very enjoyable,” Whitten said. “It’s really fun. It’s amazing to see the nature of the bee relationships within the hive and how everything works.”

Stacy and James Sneed have been beekeeping for about four years.

“We got our bees from Ted and Angie,” Stacy said. “We started with three hives, and now we have seven. We started be -

cause our garden wasn’t doing very well, and we needed pollinators.”

They explained got the idea for beekeeping while visiting her mother in Georgia. They went to a workshop about beekeeping and “immediately felt drawn to it.” They now help out at T and A Bee Farm, in addition to taking care of their own bees.

James said while beekeeping can be stressful, “especially when first starting out – scary some days,” it can also be fun. “Trying to keep the bees alive is the main concern,” he explained. “We lost several

hives this year due to hive beetles, and they were a big problem last year, too.”

Quinn and Danette Karnes also bought their bees from T and A Bee Farm. They’ve been at it five years and have 13 hives. Quinn said one interesting approach is for the bees to make honey directly in jars. “The bees actually build the combs inside the jars and fill them with honey,” he explained.

QUEEN BEE

“Bees are amazing creatures. The hive acts basically as one entity,” Quinn noted.

“All the queen does is lay eggs, and the worker bees do everything else.”

While a queen might stay productive for three or four years, some beekeepers change theirs out more frequently to help ensure the hive strength – a practice LeMay follows, replacing the queen once a year.

The popular notion of “the queen bee” being the big boss is not quite reality when it comes to literal bees. The queen bee’s activities include making a pheromone the other bees can smell; mating; and laying eggs. She doesn’t make decisions about the hive. If there get to be too

many bees in a hive, they can no longer smell the queen, and if she gets injured or isn’t laying enough eggs, they will quit feeding her.

When that happens, she loses too much weight and can’t fly, and the other bees kick her out. The oldest bees in the hive, approximately a third of them, will follow her to find a new place to establish a hive. Scout bees locate a place for a new hive.

GATHERING HONEY

Keeping bees means keeping busy. Much must be done to try to ensure the health of the hives and the quality of the honey. The bees are in frames in boxes, and they cap their honeycombs over with wax. The “honey house” is where the honey extracting takes place on the farm.

“I have to take a hot knife to remove the wax capping,” explained LeMay, “and then I stand the frames down in an extrac-

Thank you for allowing us to take care of your family.

tor, and it spins, which causes the honey to sling out.”

It’s necessary to be careful when working with bees, especially while engaged in certain tasks. Despite taking precautions, Lemay said she still gets stung “pretty much every day I work with them,” sometimes as many as 15-20 times in one day. LeMay brushes this off, explaining it just comes with the territory of beekeeping. She also has a trick for treatment – applying mint toothpaste to the stings helps take the edge off.

LeMay said a device called a fume board helps subdue the bees. “You put it on top of the hive whenever you go to pull the honey off, and the almond-cherry scent causes the bees to go down into a lower box, but they’re still active; they just don’t like the scent,” she explained. “I’ve had hives that were 10 or 11 boxes tall, so it just keeps driving them to go to lower boxes.”

This process is called “pulling honey,” and LeMay said it’s important to wear protective gear – a special jacket and mask that connect firmly – in addition to using the fume board. “As you take a box off, some of the bees will fly out, so they’re going to be around you,” she said.

As bees go, she said hers are a “very calm” breed – Italians, the most common type kept in the United States. She doesn’t generally wear her protective gear around them “until it’s about honey season.” While some beekeepers use gloves, Lemay doesn’t, finding she has better use of her hands without them.

“In the springtime, the bees are just much more docile,” LeMay explained. “They’ve got their brood and their eggs to protect, but it’s generally when they have the honey in there that I get stung.”

She said a sting can sometimes happen from accidentally mashing a bee when picking up the frames. “Once they’ve stung you, they give off a pheromone that smells like banana taffy,” LeMay added. “It indicates the bees are getting irritable, and you better have your protective gear on. If I’ve got my smoker going, I’ll smoke the area to get rid of the scent.”

BEE BUSINESS

LeMay’s business isn’t just selling honey. She also sells packaged bees, “nucs” – nuclei – equipment and accessories, in addition to conducting classes for those interested in taking up beekeeping. She also creates bee-themed embroidery products to sell, along with soaps, lotions and lip balms made from the wax and honey. In addition, LeMay is a distributor for three companies selling “anything you would need for beekeeping, from protective gear to medications, boxes and more.”

She said many of her customers have reported they find consuming the local honey helpful against allergies, as it contains pollens from the area.

“My honey is raw and pure. The only thing I do is strain it,” she explained. “If you filter, you are taking out a lot of the pollens, and that’s what helps people with their allergies.”

LeMay also touts honey’s other many benefits, including helping keep moisture in the skin, the reason it’s sometimes included in lotions and creams. She also finds it helpful for burns and cuts. “If I have a burn, I put honey on it, and from my own experience, I feel like it works better than Aloe Vera.”

“Never heat honey about 110 or 115 degrees Fahrenheit because it’ll kill off a lot of the good things in it,” she added.

My honey is raw and pure. The only thing I do is strain it.

PESTS

There are a few pests that threaten bees, including the hive beetle, wax moth and varro mite.

“If you’ve got a good, strong hive, your bees will keep those hive beetles run up to the top. If the hive is not strong, those hive beetles get down in there, and they can actually cause a hive to leave,” LeMay explained. “They do this hoping to lay their eggs in the empty comb.”

She said the varro mite to a bee is somewhat akin to a tick to a human. “They weaken the immunity of the bees, and they carry viruses.

“I only use natural treatments to deter the pests,” LeMay added. “Any pesticides you put on a hive will be damaging to the bees or even have a carryover into the comb and honey.”

Another peril for bees is what’s known as Colony Collapse Disorder, and LeMay said experts aren’t sure what causes it, but it can happen any time of the year. “It’s a big problem, probably second to the mites,” she said.

At her home, most of her bees are in hives in a special area known as an apiary – honeybee yard – though she has a few bees closer to her house. USDA inspectors come and inspect her setup. Hives have to be registered. Inspectors watch for things like viruses and provide advice when needed.

WORK THAT’S WORTH IT

The United States Department of Agriculture website explains there are more than 100 crops grown in the U.S. that depend on pollination from honey bees and other insects. LeMay said bees love squash, cucumbers, pumpkins, melons and “a lot of different things,” – it’s not just about flowers and bushes.

LeMay said though beekeeping is a lot of work, it’s also very rewarding.

“This is my full-time job. It can be challenging, but it’s also a lot of fun and interesting to work on the different aspects,” she said. “I’m getting ready for the next honey season now, and both and I the bees have plenty to keep us busy.”

Strawberry farm

offers fun u-pick experience

Story by ALISON JAMES

Photos contributed by MONTANA HESTER and KANDI PARKER

In Russellville and Franklin County, the juicy watermelon often gets the most attention when it comes to fruits. For Chad and Jerri Ann Oliver, however, there’s a different sweet treat that gets the spotlight.

The Olivers own and operate Oliver Farms, where 7,500 strawberry plants grow and flourish on about an acre just south of the city.

“My husband farms, and I wanted to find a way to be able to spend more time with him but yet farm something that would interest me,” explained Jerri Ann. “I have always loved visiting other strawberry farms.” So the Olivers opened their u-pick operation this past year, and they were overwhelmed at the interest and response. “Our first year we had a huge turnout. We were truly blew away.”

Now the Olivers are entering their second season for the strawberry farm. Opening day was set to be in mid-April but was pushed back because of the weather. With the season now in full swing, customers will be welcome at the farm each Monday

through Saturday until the season ends in June. “I like that we get to involve the community and give them something to do in the early summer. It allows families to spend time together, and that’s what it’s all about,” said Jerri Ann, who works at Franklin County Department of Human Resources. She said husband Chad, who works at Rus-

sellville Electric, does the primary work with the plants, joined by his father. Other family members also help out when needed, making the farm a true family affair.

“Our first year was a challenge, but we learned things we could carry forward to this year,” noted Jerri Ann. “For one, all the farming equipment is different from

what my husband currently has for his farming needs. Some of the equipment we bought, but some of it my father-in-law built by looking at pictures. That was a huge blessing.

“The actual planting is enjoyable. The maintenance isn’t too bad,” Jerri Ann added, noting the biggest challenge is “the weather. Covering and uncovering during the freezes in the spring. The harsh cold this past December was rough. The current rain situation is hard. Berries like sunny warm days to produce.”

When all goes to plan, each strawberry plant can yield about 1.5 pounds of berries. The Olivers sell their berries by the gallon –$15 for u-pick or $20 if Jerri Ann or another picker does the harvesting.

“I am the picker. I pick, pick, pick,” Jeri Ann joked. “I like to make sure our customers get the best quality berries. I am the face you will see on Saturdays.” She is also the primary person in charge of the business aspect of the farm. “We run an honor system during the week; the farm sort of runs on auto-pilot. We have it set up to where you can go in and grab your basket, pick and then either drop your cash in a drop box or PayPal/Venmo,” Jerri Ann explained. “This really worked well last year.”

The Olivers said they hope to add something new to the farm each year and to continue to expand its size so even more people can enjoy what they have to offer.

“Most people enjoy the quality time they get with their family when they come out here,” Jerri Ann said. They enjoy the experience of picking.” One person who especially enjoys the literal fruits of their labor is son Saxton, 12, a student at Phil Campbell Elementary, who “has a food allergy to most fruits. He is fructose intolerant, and berries are one of the few fruits he can eat without complication,” Jerri Ann explained, “so it was a win-win.”

The farm has also been a supplier of berries to both local school systems, and will provide berries to the county schools again this year. “That was a huge honor.”

For more information find Oliver Farms on Facebook.

Stories for sunny summertime

The end of the school year and the arrival of summer send many of searching for the perfect read for a warm, sunny day lounging by the pool or lazily waiting for a fish to bite. Whichever is your form of relaxation, be sure to take a great read along with you. Northwest-Shoals Community College library director Lori Skinner has these titles to recommend:

“Killers of a Certain Age”

By Deanna Raybourn

An Amazon Best Book of 2022 and described by Buzzfeed as “Golden Girls meets James Bond,” Deanna Raybourn’s “Killers of a Certain Age” is at the top of my personal reading list. Billie, Mary Alice, Helen and Natalie have been friends for 40 years – throughout their careers as assassins, as a matter of fact. When they are sent on an expenses-paid luxury trip to mark their retirement, they discover their agency seems to have marked them for death.

“City on Fire”

By Don Winslow

For a heavier read, “City on Fire,” a novel by Don Winslow, features two New England criminal empires in the 1980s crashing against each other in a conflict over a beautiful woman. When the conflict turns brother against brother and stacks body on body, Danny Ryan rises to become a master of the game to protect his family and friends. “City on Fire” is the first in a planned trilogy; the second installment, “City of Dreams,” was released in April.

“Project Hail Mary”

By Andy Weir

“Project Hail Mary,” a novel by Andy Weir, features an astronaut, the sole survivor of a mission, on a desperate quest to save the earth from disaster. When Ryland Grace awakens, he can’t remember his name or the fact that he is on a mission to save Earth. He just knows he is millions of miles from home and has two corpses for company. As his memories begin to slowly return, he realizes he has to figure out how to save the human species from an extinction-level threat. This one is currently in production to be released as a film starring Ryan Gosling.

“These Tangled Vines”

By Julianne Maclean

“These Tangled Vines,” a novel by USA Today best-selling author Julianne Maclean, follows Fiona as she travels to Italy after a lawyer calls with shocking news that her biological father has left her an incredible inheritance. Rich with atmospheric details of Tuscany, this story follows Fiona as she navigates a journey of tricky family relationships, a deeper understanding of her mother’s affair and discovering the father she never knew.

“The Bodyguard”

By Katherine Center

For a fun, light-hearted read, reach for “The Bodyguard” by Katherine Center. Evoking beloved rom-coms from the 90s, heartthrob movie star Jack Stapleton finds himself in need of a bodyguard to protect him from an overzealous, corgi-breeding stalker. Enter Hannah Brooks, Executive Protection Agent, who poses as Jack’s girlfriend when he heads home to Texas to help out on the family ranch. Be prepared to laugh with this one!

LifeSouth continues life-saving mission Out for blood

Story and photos by ALISON JAMES

Stepping into a LifeSouth bloodmobile means stepping inside a place where the healthy are sacrificing so the sick and injured can survive.

Perhaps it’s not always so dire or dramatic but the fact remains that blood do -

nors are crucial to providing the lifesaving blood needed by people in all kinds of situations – car accident victims, cancer patients, chronic illness sufferers, people in surgery and more.

“When you donate blood, it’s a selfless act. You might get a shirt or a snack, but you’re really doing it to help save a life,” noted Becky Cecil, district community development coordinator for LifeSouth. “If

the blood is not available when you need it, there’s not a plan B. If you don’t have it, there’s nothing else you can do.”

Cecil, who works in Marshall, Morgan and Madison counties and the Shoals region, including Franklin County, said touring LifeSouth’s headquarters when she began working for the nonprofit this past year really opened her eyes to the behindthe-scenes work as well as the constant, crucial need for willing donors. That’s why promoting and holding LifeSouth blood drives remains so constant to answer the need.

“We had 48 blood drives and 760 donors in Franklin County in 2022,” Cecil noted. “Our components lab in north Alabama processes approximately 200 donations per day.”

Big drives in Franklin County include those at the county schools as well as at Franklin Homes and IHP. Russellville Hospital is also a frequent site for drives –which makes sense, since LifeSouth is the sole supplier to meet the hospital’s blood needs.

“All of our supply of blood comes from LifeSouth. This community really relies on it,” explained Talea Ray, lab director at Russellville Hospital. “I try to donate every time they come.”

Ray said Russellville Hospital administers on average 30-50 units of blood per month. In 2022 the hospital administered 458 units – to trauma patients, anemic patients and others. The hospital also administered 19 units of platelets and nine units of fresh frozen plasma. Ray said they tend to keep about 25 units on hand.

Jessie England serves as donor recruiter for the region. She coordinates blood drives, disseminates promotional materials and finds new potential blood drive locations.

“She knows the area very well,” Cecil noted. “She knows it in and out – the people, the businesses, where to go to get a really healthy blood drive.”

Cecil said while about 37 percent of the U.S. population is eligible to donate blood, only about 10 percent do annually. That

gap can be a strain on the blood supply available to those in need. “It’s a life-or-death matter if it’s not there when somebody needs it. That’s a huge reason to donate,” said Cecil. To anyone fearful about giving blood, she has one simple piece of advice: Try. “Find a drive near you or a donor center near you and try to donate,” she urged. “Try to make that difference in someone else’s life. One donation can potentially save up to three lives. That’s a huge impact. It’s something we really rely on.”

Ray said while blood donation used to bring up health and safety concerns for some folks, today it is an incredibly safe, closely regulated, meticulously carried out process. “At one time people worried about hepatitis or HIV, but now those units are screened for any infectious disease,” she pointed out. “We monitor the temperature of the units continuously to make sure there is no bacterial infection. We retype the units when they arrive to double check they were typed correctly, and we cross match to make sure it’s compatible with the patient.”

Ray said people might also be concerned about the time commitment, but “it’s a pretty quick process. I would say you’re in and out in 30 minutes.”

That was true for Randy Watson, a donor at the Russellville Hospital drive in April. “I want to help folks whenever I can. I was in the Army, and I always donated when I was in the Army,” explained Watson, 58, a resident of Russellville. “It’s a good tradition to keep up.” Watson said in addition to helping those who might need blood, donating helps him too – it was recommended by his doctor, and he always feels better afterward.

Cecil said she would encourage reluctant donors to think about how they would feel if they found themselves in a position of needing to receive blood. “I think if I was in that situation and needed blood or a blood product, I would want it there,” Cecil said. “That’s why I donate – and if I was in that situation, I hope somebody else would do that for me.”

LifeSouth, based out of Gainesville, Fla., serves 17 hospitals in north Alabama alone. Cecil said this part of the state is also the biggest donor base for LifeSouth overall.

Becoming a donor is a pretty straightforward, simple process. Willing donors can simple find a donor center or a drive online. Donors must have a valid photo ID and be at least 17, or 16 with signed parental consent, at least 110 pounds and in good health. People are unsure whether they are “in good health” needn’t worry.

“After you register to give blood, we do a mini physical and questionnaire,” said Cecil, explaining it includes a long list of questions to make sure a donor is healthy and in good condition to give. Donating frequency is also limited for the donor’s wellbeing – every eight weeks for whole blood, every four weeks for plasma, every two weeks for platelets and every four months for double red. “It’s giving your body time to regenerate what you just donated,” Cecil explained. “It’s a safe window to make sure your body has time to replenish what we took out through your donation.”

Safety is also key when it comes to drive locations and employees, who are

all rigorously trained. “Safety and quality and the comfort of our donors is high on the list,” Cecil said. “We want all of our donors to feel they are safe and in a comfortable location.”

As summer approaches, LifeSouth enters a time of the year when donations are often in a slump, while the need is often at a peak. Cecil, England and other

with LifeSouth will continue their unyielding efforts to recruit donors, plan drives and save lives.

“We’re so thankful to all the people who are willing to let us bring a bus out,” Cecil said. “That’s our lifeblood – having organizations that are willing to back us, let us bring a bus, support our mission and get blood donors in.”

It’s frustrating when the bank you trusted with your financial relationship no longer exists. That’s what happened in Leighton in 1947, and Bank Independent was born to fill the void.

Over the past 75 years, we have been “Built to Serve, Not to Sell!” And, we are here to stay! Let us welcome you home and show you the award-winning Bank Independent difference.

FACES OF FRANKLIN COUNTY

EASTER FUN IN VINA AND HODGES

Vina and Hodges hold community

Easter events April 1.

Photos by MARÍA CAMP

Shelby Bishop, Kimberly Stevens and Oakland Sipes

Bentley Cole and the Easter Bunny

Shannon Hall, Amanda Oliver and Dusti Stidham

Vaeda Cole and the Easter Bunny

Anthony Lovett, McKenna Lovett and Charlie Sill

Sharee Nichols and Alison Armstrong

Adaline and Emily Taylor and Ricky Weaver

Hodges Mayor Brian Scott and son Jacob Scott

Cayli Vandiver and Justin and Maverick Garrett

Diane and Axton Ozbirn

Mandy Bryant, Mia and Zoe Roberts, Brandy and Ava Skinner and Memorie Kelly

Buford Parker Renee Baker

Emma Grace and Matt Harper

Annette Casteel Samantha Aaron Jessica Atkinson

Jonathan Emerson, Leslie Cantrell and Justin Woodard

Brooke and Emberly Stamos, Elizabeth and Nova Lewis and Piper Russell

Julia Suggs and Barbra Moran

Beverly Thorn, Teresa Brown, Dena Vaughn and Lois Hampton

Amber Harbin, Nolee Powell and Nicholas Hamilton

Lucy Savarino

Danny and Jan Avery

Chase, Hannah and Raylee Oliver

Drink more water – here’s why

Water is important for your health and survival. It is an essential component and makes up 50-70 percent of your body’s weight.

DEHYDRATION

Crucially, water helps to prevent dehydration. Dehydration occurs when you use or lose more fluid than you take in, and your body does not have enough water and other fluids to carry out its normal functions. If you do not replace lost fluids, you will become dehydrated. Dehydration can cause unclear thinking, change in mood, overheating of body, constipation and kidney stones.

Signs and symptoms of dehydration in an infant or young child include:

• Dry mouth and tongue

• No tears when crying

• No wet diapers for three hours

• Sunken eyes or cheeks

• Sunken soft spot on top of skull

• Listlessness or irritability

Signs and symptoms of dehydration in an adult include:

• Extreme thirst

• Less frequent urination

• Dark-colored urine

• Fatigue

• Dizziness

• Confusion

HEALTH NEEDS

There are 0 calories in water, so it can help manage body weight. Drinking water also helps to reduce other calories, especially when it comes to substituting it for sugary drinks such as sweet tea and sodas, which lead to type 2 diabetes, obesity and heart disease. Did you know sugary carbonated drinks contain 16 teaspoons of sugar, and sugary fruit punch contains 10 teaspoons of sugar?

The Institute of Medicine recommends a total of 13 cups – about 3 liters – of fluid each day for men and 9 cups – a little over 2 liters – of fluid each day for women. Pregnant women should drink about 10 cups of water daily, and those who breastfeed need about 12 cups. For children, how water need depends on weight, age, gender, health and climate. Along with eating foods that contain water, such as fresh fruits and vegetables, children and teens need 6-8 cups of water a day.

To drink more water:

• Carry a refillable water bottle so you can drink water throughout the day.

• Freeze some freezer-safe water bottles and take one with you so you can enjoy ice-cold water all day.

• Choose water when eating out, which helps save money and reduces calories.

• Serve water during meals.

• each for it before and after exercising.

• Add lime or lemon wedges to improve the taste.

KATERNIA COLE COFFEY Extension Coordinator

VISITORS&NEWCOMERSGUIDE

Don't miss these upcoming summer publications!

Don't miss these upcoming summer publications!

Don't miss these upcoming summer publications!

Don't miss these upcoming summer publications!

July/August Franklin Living - July 5

July/August Franklin Living - July 5

July/August Franklin Living - July 5

July/August Franklin Living - July 5

Franklin County Visitors and Newcomers Guide - July 26

Franklin County Visitors and Newcomers Guide - July 26

Franklin County Visitors and Newcomers Guide - July 26

Franklin County Visitors and Newcomers Guide - July 26

Franklin County Football Magazine - August 16

Franklin County Football Magazine - August 16

Franklin County Football Magazine - August 16

Franklin County Football Magazine - August 16

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Subscribe today!

Subscribe today!

Advertisers, call Shelley Ozbirn for more information.

Subscribe today!

Advertisers, call Shelley Ozbirn for more information.

Advertisers, call Shelley Ozbirn for more information.

Advertisers, call Shelley Ozbirn for more information.

256-332-3850

After Hours: 256-332-2230

FROM THE EXTENSION

RETHINK YOUR DRINK

These fruit infused water recipes are great for adding subtle sweetness without excess sugar. Eat the fruit afterward to get the most out of these tasty treats. For each recipe, mix the ingredients with a gallon of water and stir. Serve over ice.

1. Blackberry Mint: 40 blackberries, smashed, and 40 mint leaves, torn in half.

2. Blueberry Orange Basil: Three oranges, quartered; 30-45 blueberries, squeezed; and nine basil leaves, torn.

3. Raspberry Lime: Four limes, without rind, and 40 raspberries, smashed.

4. Strawberry Kiwi: Two kiwi, sliced, and five strawberries, sliced

5. Watermelon Rosemar y: 1/4 seedless watermelon and two sprigs of rosemary

Sources: Alabama Cooperative Extension, Centers for Disease Control, the Institute of Medicine and the Mayo Clinic.

721 South Jackson Avenue • Russellville