CHRIS OZBIRN | AMY MCCOLLUM | EMILY MAYS
May/June 2021 Vol. 12 Issue No. 3
NEED FOR NURTURING Foster parents bridge gap for Franklin children
WE ALL SCREAM FOR… Russellville couple revs up Ice Cream Truck side gig
HEART OF HOSPITALITY Welcome guests with these top tips
sweet SOMETHING
Amy Gandy bakes up tasty treats
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Editorial ALISON JAMES CIERA HUGHES Contributors PHILIP GOAD HEATH GRIMES EMILY MAYS Marketing SHELLEY OZBIRN Administrative SOMMER MORRIS
____________________ Franklin Living is published bi-monthly by Franklin County Newspapers, Inc. Copyright 2020 by Franklin County Newspapers, Inc. P.O. Box 1088 Russellville, AL 35653 256-332-1881 fax: 256-332-1883 www.franklincountytimes.com
Franklin Living
Features 4 5 6 7 11 14 15 18 19 24 28 30
Letter from the Editor What’s Happening Money Matters Taste of Franklin Need for nurturing Faith Focus We all scream for … Education Corner Something sweet Heart of hospitality Faces of Franklin County Why I Love Franklin County ON THE COVER: Amy Gandy is a cottage baker in Russellville. Through her business, Sugar Street Sweets, she creates delectable confections to tempt any sweet tooth. Read her story on page 19.
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FROM THE MANAGING EDITOR
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s spring winds down toward summer, this edition of Franklin Living is bringing you some great ideas for embracing the season. With the coronavirus pandemic finally beginning to fade, many of us are looking for opportunities to once again gather with friends and neighbors, saying a cautious goodbye to social distancing. I know I’m ready to host people at my home again, whether it’s for a cookout, a campfire or even just a quick coffee catch-up. If you’re in a hospitable frame of mind, Katernia Cole-Coffey has some great tips to spruce up your space and prepare for an evening of entertaining. For those with a sweet tooth, we wanted to swing the spotlight on some locals bringing sugary delights to Franklin County. With her cottage food license, Amy Gandy is whipping up something tasty nearly every day in her home bakery. From impressive cookies and cakes to deliciously delicate macarons, Gandy has found her niche in the world of sweets.
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In another realm of dessert favorites, Abby and Jake Ward have been hitting the streets with their Ice Cream Truck to bring a little chill to our sunshiny days. The Wards said they have loved seeing the excitement from children and adults alike when they come rolling up. You might not know that May is National Foster Care Month, but for some Franklin families, fostering children in need has become their life’s work. Through their stories of loving and caring for foster children – and a look at the need for even more loving people to step up and serve in this way – I hope we are able to shine a light on the crucial cornerstone the foster care system is in our community. All in all, there’s plenty going on in Franklin County – plenty to get excited about. I hope you enjoy this issue of Franklin Living and use it as a springboard to everything you love about our community.
Alison James
Franklin Living
What’s Happening 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.
LifeSouth Blood Drives May 17, 20, 29 Spring The LifeSouth Sports bloodmobile Registration will be in Rus-
Jan. 1 through sellville May 17 Feb. 1 through March 7 at Jan. the29 Franklin County Health The Russellville D eParks p a r and t m eRecreation nt Department from 9 a.m. to 3will p.m.; May 20 at Russellville Hospital, 10 a.m. to beginand spring 6 p.m.; Maysports 29 at Cricket Wireless, 1-6 p.m. For more inforregistration with soccer mation visit www.lifesouth.org. 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.
Farmers Markets Opening May and June
The Red Bay Farmers Market, located at 652 2nd St., NE, in the Family Fun Park, will open for the Jan. 11 and Feb. 8 season in, with sellsecond Saturday ersThe present Tuesday, night of and eachSaturmonth at Thursday 7 p.m. is the monthly day each week from 7 am. to 1 p.m., through September. The Kerry Gilbert Band Franklin County Farmers Market, located in the pavilion next concert at the Historic to Roxy the A.W. ToddinCenter, 202 Green Ave. SW, in Russellville, will Theatre open for the in June, farmers selling guest their produce Russellville.season The KGB will bewith joined by a special for Monday, Wednesday, Friday and Saturday from 6 to noon., each show. Doors open at 6 p.m. Cost is $10 for a.m. adults, $5 through October. for children 6-12 and free for children younger than 6.
Rockin’ at the Roxy
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Franklin County Rockin’ at the Roxy Basketball Tournament June 12 Jan. 14-18 Rockin’ at the Roxy Red Bay, returns in June after Tharptown, Vina, more than aand year hiaBelgreen tusPhil thanks to the coroCampbell basketball teams navirus pandemic. The will face off onnight second Saturday the court of each monthfor at 7 p.m. the Franklin is the monthly Kerry County Varsity Gilbert Band concert at Tournament. the Historic Roxy TheTeams will play atreatin Russellville. Red Bay in The KGB will be joined by a special guest for each show. Doors open at this annual 6 p.m. Cost is $10among for adults, $5 forteams. children 6-12 and free for children competition county younger than 6.
Scale Back Alabama: Phil Campbell Hoedown Weigh-In Week June 18-19 Jan. 20-26 The Phil CampThe2021 Weigh-In bell Hoedown will be Week for teams held June 18-19inatScale the participating Phil Campbell Back AlabamaMemowill be 20-26,Organizers kicking rialJan.Park. off the two and hope a half have said they month program. this year’s festival SBA will is a free statewide offer all the fun atweight-loss tendees have come to campaign designed expect from the Hoeto encourage down, including Alabamians to getlive music, contests, festihealthy and have fun valdoing treats,it.vendors and Since the more. 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.
Ronnie McDowell Show Blood Drives JuneLifeSouth 26 Jan. 22 and Feb. 1 The Franklin County Arts and The LifeSouth Humanities Council is making bloodmobile plans for the will be in Historic Roxy TheatreRussellville to reopen following more thanJan. a year 22 atof being closed because pandemic restrictions. IHPof and Feb. at Cricket The1 doors will open for RonThe bloodmobile will be at IHP from 9 a.m. to 4 nie Wireless. McDowell’s return to the p.m. and26. at Cricket Wireless Roxy June This year marksfrom noon to 7 p.m. For more visit www.lifesouth.org. For additional questions the information 27th for Ronnie McDowell to perform in Russellville. about appointments, eligibility and more call 1-888-795For tickets or more information, call 256-415-3270. 2707. LifeSouth supplies blood needs at Russellville Hospital.
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MONEY MATTERS
Don’t break the bank on summer vacation
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re you already dreaming about vacation season? I know I am! Maybe you’re dreaming of the perfect trip, or maybe you already have your getaway planned. Either way, one thing is for sure: finances play a major role in what our summer plans look like. Here are four financial tips to help keep your travel plans (and pocketbook) in check: 1. Plan for everything. Emergencies aren’t just a flat tire or lost luggage. Be sure to avoid a financial S.O.S. by planning ahead for all the vacation expenses you can think of. Eating out, hotels, gas, excursions, souvenirs and all the other extras quickly add up. If you have kids, you’ll spend a small fortune in sunscreen alone! Plan ahead and keep it real. 2. Be brave with your budget. You’ve examined what all expenses are likely to occur; now stick to your guns. It’s so easy to go overboard and “treat yourself” when away from your normal routine. Keep these considerations in mind not only when choosing your destination but also when it comes to what activities you choose to do once you get there. If your budget is extremely tight right now, look for adventures closer to home and start saving for that dream trip. You can even set up a special savings account earmarked for the getaway.
3. How low can you go? There are major savings to be had if you’re willing to be flexible and do a little research. Do you have to travel during peak season? If not, off-peak times can lead to major savings and avoiding a lot of the crowds! Hotel alternatives are becoming more and more common. Check out all the new lodging options that are available – Airbnb, Home Away, etc. – and see where you might cut costs. Alternatively, choose a destination based on where you have family or friends who would let you stay. 4. R eally on a shoestring. Find a way to cut the costs. Travel with friends/family and share the lodging expenses. Cooking in, getting your food to go and hitting the grocery store save a ton compared to eating out. Plan a shorter trip – a quick trip to local campgrounds, state parks or theme parks within driving distance cuts a lot of big-ticket expenses. Most importantly, enjoy that well-deserved time off. I vividly remember the plastic pool in the front yard with a garden hose just as much as I remember the first time my toes hit the sand at the beach. Home or away, memories will be made; make the most of them. Compromise where you can and challenge yourself to stay within your budget.
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. She lives in East Franklin and has one daughter, Lola.
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Franklin Living
TASTE OF FRANKLIN
Dish up a delicious Decoration Day feast Recipes and photos by AMY MCCOLLUM
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ecoration Day. It’s a familiar tradition, an annual observance at many privately-owned Southern cemeteries, during which families gather to clean up the graveyard, reconnect with family and honor the memories of their ancestors. As a child born and raised in Franklin County, specifically the Phil Campbell area, Amy McCollum has been attending Decoration Sunday all her life. “My Grandma, Dorothy Pierce Dolan, lived in the East Franklin/Oak Grove
Community until her death in January 2009,” McCollum noted. Led by the matriarch, Dolan’s descendants have carried on the Decoration Sunday tradition. “Our family spends every second Sunday in May – Mother’s Day – fellowshipping and sharing a meal together. We rent the Union Community Center for everyone to have plenty of room.” For McCollum, Decoration Sunday provided some of her best childhood memories, “seeing all my cousins and family from out of town,” she explained.
GRAPE SALAD Ingredients • • • • • • • •
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4 cups white seedless grapes 4 cups red seedless grapes 4 oz. cream cheese, room temperature 8 oz. sour cream 3/4 cup sugar 1 Tb. vanilla 1 cup brown sugar 1 cup chopped pecans
CHICKEN CASSEROLE
Instructions 1. Wash grapes and let dry. 2. Mix cream cheese, sour cream, sugar and vanilla. 3. Fold grapes into cream mixture. 4. Top with brown sugar and pecans.
“We missed this tradition last year because of COVID, but I look forward to the delicious food again this year.” No Southern gathering would be complete without a meal, and the following recipes, from the Pierce Family Cookbook, are a must for McCollum’s Decoration Sunday – especially Grandma Dorothy’s grape salad and chocolate pie. “As a tribute to my Grandma Dorothy and her legacy, I will do my best to make sure the Pierce Family Sunday Dinner will continue for years to come.”
Ingredients • • • • • •
6 boneless chicken breasts, cooked and chopped 2 cans cream of chicken soup 8 oz. sour cream 2 tsp. poppy seeds 1 tub Ritz crackers 1 stick margarine, melted
Instructions 1. Layer chicken in casserole dish. 2. Mix cream of chicken soup, sour cream and poppy seeds together; pour over chicken. 3. Top with crushed crackers. 4. Pour melted margarine over crackers. 5. Bake at 350 degrees for 30-40 minutes.
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STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE Instructions
Ingredients • • • • •
1 box cake mix 1 can crushed pineapple 1 box vanilla instant pudding 1 can strawberry pie filling 1 large container of Cool Whip
1. Prepare cake mix and bake as directed. 2. Prepare pudding as directed. 3. Put one layer cake in punch bowl. 4. Top with half of pudding. 5. Add layer of Cool Whip. 6. Add layer of pineapple. 7. Add layer of strawberry pie filling. 8. Repeat layers.
CROCKPOT DRESSING Instructions
Ingredients • • • • • • • •
5-6 chicken breasts 2 cans cream of chicken soup 1 stick melted butter 1 Tb. sage 2 eggs (raw) 1 cup crumbled biscuits 2 1/2 cups cornbread 1 medium onion, finely chopped Note: Heat the Crockpot 40 minutes on high before adding ingredients.
1. Boil chicken and shred. Save 1 cup of broth from cooked chicken. 2. Mix broth with 1 can cream of chicken soup. 3. Add other ingredients to soup and broth, except chicken and second can of soup. 4. Divide second can of cream of chicken soup in half. Pour half into Crockpot. 5. Alternate layers of chicken and broth mixture in the Crockpot until all is layered. 6. Top with remaining half can of soup. 7. Cook three hours on low.
Amy McCollum is a graduate of Phil Campbell and the University of Montevallo, and she has been in the Franklin County Schools system since 2008. She is married to husband Tim and has three daughters, Leah, Anna and Lara.
BROCCOLI CASSEROLE BROCCOLI SALAD Ingredients • • • • • •
1 large head broccoli, cut into florets 1 small red onion, chopped 12 slices cooked bacon, crumbled 1 cup raisins 1/4 cup sunflower seeds Dressing: 1/2 cup mayonnaise, 1/3 cup white sugar, 3 Tb. red wine vinegar
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Cooking and crumbling bacon – rather than using store-bought bits – is key in this recipe, and McCollum prefers to omit the raisins.
Instructions 1. Combine first five ingredients in a bowl. 2. To make the dressing, whisk the mayonnaise, sugar and red wine vinegar together until smooth. 3. Pour the dressing over the broccoli mixture and stir to coat.
Ingredients • • • • • • •
2 packages frozen chopped broccoli 1 can cream of mushroom soup 2 Tb. grated onion 2 eggs, beaten 1-2 cups grated cheddar 1 cup mayonnaise 1 can sliced water chestnuts
Instructions
1. Cook broccoli until tender and drain. 2. Combine other ingredients with broccoli in a casserole dish. 3. Bake at 350 degrees for 20-30 minutes.
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MEXICAN CORNBREAD
CORN CASSEROLE Ingredients • • • • • •
Ingredients
1 can cream-style corn 1 can whole kernel corn (do not drain) 1 small sour cream 1 stick butter 1 egg 1 box Jiffy corn muffin mix
• • • • • • • •
Instructions 1. Mix all ingredients together. 2. Bake at 450 degrees for 35-40 minutes.
DOROTHY’S CHOCOLATE PIE
Instructions
Ingredients
1. 2. 3. 4. 5. 6.
For the filling:
• • • For the meringue: • • 3 egg whites • • 1/2 tsp. cream of tartar • • 6 Tb. sugar • • 1/2 tsp. vanilla • •
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2 cups self-rising cornmeal 2 Tb. sugar 2 large eggs 1 cup whole milk 1 can whole kernel corn, drained 1/3 cup sour cream 1/4 cup vegetable oil 1 medium chopped sweet onion 1/4 to 1/3 chopped jalapeños (to taste)
Baked pie shell
1 1/4 cup sugar 1/2 cup flour 2 cups milk 1 tsp. vanilla 3 Tb. cocoa 3 eggs yolks 1/2 stick margarine Dash of salt
Instructions 1. Preheat oven to 450 degrees. 2. Coat the bottom and sides of a cast iron skillet with oil and sprinkle with a little cornmeal. Place in stove to get hot. 3. In a mixing bowl, combine cornmeal, sugar, egg, milk, sour cream, oil, onions and jalapeños and mix until smooth. 4. Pour into prepared pan. 5. Bake for 20-25 minutes or until golden. Check the center with a sharp knife to see if it is done.
Mix flour, sugar, cocoa and dash of salt. Slowly add milk. Cook in double boiler until thick. Add egg yolks, butter and vanilla. Cook 2-3 minutes longer. Pour into baked pie shell. Make the meringue: Beat egg whites until foamy. Add cream of tartar. Gradually add sugar while beating egg whites until glossy and stiff. 7. Cover the pie with meringue and brown in oven at 350 degrees.
Franklin Living
Leilani Johnson is foster care licensor for Franklin County.
Need for nurturing Foster parents bridge gap for children in need Story by ALISON JAMES Photos CONTRIBUTED
Amy McCollum celebrates friend Faith Hill’s adoption of three siblings from foster care: Isac, Sadie and Daniel.
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May is National Foster Care Awareness Month, shining a light on the system that connects loving families with children who have been removed from their homes by the Department of Human Resources, for any number of reasons. It’s a reality Leilani Johnson has seen firsthand from multiple angles, as a former
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ore than 6,000. More than 600. That’s the approximate number of children in foster care and the average number of days spent in foster care in Alabama, respectively.
Faith and Brad Hill are still in touch with former foster children, including their most recent little girl, who they see every other weekend.
DHR investigator and current foster home licensor for Franklin County. In her role, she sees the pressing need for dedicated foster parents. “This morning alone I’ve received three emails from across the state looking for placements for foster children,” Johnson said. “It’s a need throughout the state.” The process that leads to a child entering the foster care system is probably familiar to most, at least in a general sense. When someone makes a report to DHR that a child is in any type of unsafe living conditions – whether that’s proximity to illicit substances, contact with an abusive caretaker or lack of minimal acceptable shelter and sanitation – DHR investigators step in to assess the risk of harm to the child. If DHR determines the child needs to be removed from the home, it will first work with parents to arrange for the child to go to a family member or neighbor. If that isn’t possible, Johnson explained, that’s where the foster care system comes in to bridge the gap, with foster parents serving in a temporary role while the child’s primary guardians work to get their problems straightened out. “We teach our foster parents, reunification is our No. 1 goal,” Johnson said. “We have to give those parents the opportunity to work toward getting their children back. That’s our No. 1 goal, always.” That’s a reality some who consider foster parenting can’t accept. Foster mother Amy McCollum has heard it all before. “People say ‘I couldn’t do it. I’d get too attached,’” said McCollum, who first connected with the foster care system in 2013. “You have to get attached. If you’re not attached to them, you’re not taking good care of them.”
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McCollum, a teacher at Phil Campbell High School, became interested in fostering after seeing one of her students go through the experience of having her child placed in foster care. Remembering the ultimate goal – reunification – helps make it easier to bear the pain of saying goodbye to a child she has been fostering. “That’s the goal for foster care: to rehabilitate the parents and get the parents back on their feet,” said McCollum, who has had 20 different children in her home for varying stints – 10 lengthy stays and 10 shorter stays. “You can’t go into foster care thinking you’re going to keep these kids. You can’t. You have to set it in your mind at the beginning that you’re just keeping them a little while, and you have to love them while you have them. Otherwise it’s a big heartbreak when they leave.” McCollum was also inspired to be a foster parent by her friend, Faith Hill, who adopted three children out of the foster care system. Hill grew up watching her own parents serve foster children. She and husband Brad became foster parents to take on a pair of children her parents once fostered who had reentered the system. Since the Hills became foster parents in 2009, they have had 73 foster children in their home, of all ages. “It’s a good feeling to just be able to make a difference in children’s lives when they need it most,” said Hill, practice manager at Russellville Animal Clinic. “There is such a big need … It could take just that one person to make the difference.” The Hills had one biological son, Bentley, who was 3 when they began fostering.
Franklin Living
parenting practice,” Johnson They were expecting their explained. Prospective foster second child when they parents will also undergo two learned they would have the home consults, ABI and FBI opportunity to adopt the sibbackground checks and CPR ling trio they were fostering at training. the time. Single people are welcome In June 2011 the Hills had to be foster parents, and for accepted a foster placement married couples, both must of two siblings, Isac and Sadie. attend the training. ProspecWhen brother Daniel was born tive foster parents must be 19 in August 2011, it was love at or older, in good health and first sight, and they fostered able to provide “a safe, comhim as well. Two weeks after fortable atmosphere for the they found out they were pregchild,” according to the Alanant, things fell through with bama DHR. the siblings’ biological mother, Johnson said although more and adoption was suddenly on foster homes are needed, she the table. “From then on, we focuses on quality over quanwere a permanent family of tity, encouraging parents who seven,” Hill said. have a sincere desire to help Even with five children of children. “Some people are in their own – Isac, 15, Bentley, it for clout in the community 14, Sadie, 13, Daniel, 9, and or a need they want to fill,” she Si, 8 – the Hills have continsaid. “I want quality people – ued to serve as foster parents, people who really and truly with pretty much continuous have a desire to help.” placements. One of their most recent was a baby who came It’s also important for the to them straight from birth, entire family to be on board. who they kept for 16 months McCollum’s three daughters before she returned home. – Leah, Anna and Lara – enThe Hills fostered a teen mother and her daughter for four “It was hard. She thought we couraged her to pursue the years, supporting them into an independent stable home life. were Mama and Daddy,” Hill foster parent path, and her said. The Hills developed a new husband Tim is workgood relationship with the ing through the licensing baby’s mother, however, and process. McCollum and her ever since she left them in late daughters just said good2020, they have still gotten to bye to a pair of sisters who see her every other weekend. had been with them for alThe family is now fostering most a year, the youngest an 18-year-old who is a senior coming to them straight at Phil Campbell and a 19-year-old who is attending Northwest- from the hospital when she was born. “The key to it is, you Shoals Community College and works with Hill at Russellville Ani- need to develop a good relationship with the family because mal Clinic. Hill said teens can remain in the foster care system until you can be a great asset to the family too,” McCollum said. age 21, receiving help to have a strong transition into adulthood. “You can help them locate resources and things they might And when these almost-adults leave her care, Hill will be ready need when the child goes back home to them.” Her family to welcome the next child in need. “There’s always more who recently traveled to Illinois to visit the sisters for the youngneed our help. At the end of the day, somebody’s got to do it. est’s first birthday party. Somebody’s got to love these kids.” McCollum said she always treats her foster children just like Johnson said about 20 licensed foster homes are scattered they are hers, and the family makes an effort to create special across Franklin County – and they are nearly always full of memories together, from visiting Disney World to riding the train placements. In her role as a licensor, she teaches the 10-week at the Tennessee Central Railway Museum to meet Santa. training course for licensure and helps provide support to both Despite the challenge, McCollum said foster parenting has her foster families and biological families. She said Franklin County heart, and even in the pain of saying goodbye to a placement, she tries to offer at least two 10-week sessions per year to license will continue to help fill the ever-present need. those who are interested – one in the spring and one in the “What if I didn’t take those kids? Where would they have gone?” fall. “We train you to the best of our ability on trauma-informed she said. “They need someone who’s all in – who gets attached.”
“At the end of the day, somebody’s got to do it. Somebody’s got to love these kids.”
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FAITH FOCUS
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Profanity and following Jesus?
o say that profanity is prevalent in our culture is an understatement. It is difficult to find a television show completely absent of inappropriate language. It is not uncommon to hear profanity being used when out and about. Occasionally, we get yet another story of a politician being caught on a hot mic using language he would never use on the campaign trail. Several years ago, an NFL player went Facebook Live from the team locker room during the head coach’s post-game team meeting. While the player was wrong for violating the confidentiality of a closed-door meeting, it was certainly less than flattering for his coach. This look behind the curtain seemed to reveal that the real guy in the locker room was much less clean than his press conference persona would have had us believe. The prevalence of profanity is nothing new, and it isn’t going away any time soon – but it is troubling when we claim to be following Jesus but also use foul language. In Matthew 12, Jesus reminds us that the words we use reveal our true character. After addressing the difficulty of taming the tongue, James laments that from the mouths of his Christian audience come both blessing and cursing. In James 3:10 he concludes, “These things ought not to be this way.” Many preachers cringe a little – well, actually, a lot – when a person curses and then apologizes with, “I shouldn’t use that kind of
language in front of the preacher.” Why do we cringe? We cringe because the person seems to be showing more respect for the preacher than for God! After all, an omnipresent and omniscient God is, in one sense, like Santa: He always knows what we’ve said. Obviously, the best way to never have a problem with foul language is to never begin using it. But what if bad language is already a problem? How can it be overcome? A quick internet search will reveal plenty of lists designed to help. Most include making use of a “swear jar.” You know the drill; say a bad word, and some of your money goes in the jar. However, I propose that the best way to kick the bad language habit is to focus on one of the reasons it’s important: Beyond being condemned in both the Old and New Testaments, foul language simply doesn’t sound like Jesus. Christians, as Christ-followers came to be called – see Acts 11:26 – are, according to Paul, ambassadors for Christ, according to 2 Corinthians 5:20. When we claim Jesus but then continue to curse, our ambassadorship suffers. Most of us can successfully censor our language when necessary. Out of respect for the Lord, why not do so all the time? Further, imagine a day of no longer having to censor yourself because the foul and inappropriate words no longer come to mind. It is possible, and by cleaning up our language, we can better represent the Savior we claim to be following.
Philip Goad is the minister at North Highlands Church of Christ in Russellville. He is married to Marla, and they have a daughter, Kayla Thorne, who is married to Josh. They also have a son, Preston, and one grandchild, Greyson Thorne.
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Franklin Living
We all scream for … Wards bring ice cream treats to streets of Russellville Story by ALISON JAMES Photos by ALISON JAMES AND CONTRIBUTED
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uesdays, Mondays, we all scream for sundaes – it’s a classic old ditty most everyone knows – and Jake and Abby Ward decided to give the people what they want. The Ice Cream Truck was originally a purchase by Jake’s parents, David and Tracy Ward. As it sat unused, they suggested Jake and Abby give it a whirl. It was spring 2020, and the two – who were engaged at the time – had found themselves with extra time on their hands, since Jake’s job as a teacher and coach with Russellville had gone on unexpected hiatus thanks to the coronavirus pandemic. They were already stocked up on ice cream labeled for resale, purchased from a Birmingham company, which Jake’s parents had bought when they first acquired the truck. After applying for their business permit and scrubbing out the deep freezers to fill with frozen treats, they were all set. “We had all the time in the world to do it,” Abby said.
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“We really didn’t know how people would react,” Jake said. Abby agreed, saying they thought people would like it but “didn’t know how long the ‘new’ would last.” They found immediate success. “We just went through downtown, the District 2 area, and there was a lot of excitement. Kids were running out and jumping up and down,” Jake recalls. “We just thought, ‘Wow, this is pretty awesome.’” From that first outing, they were hooked. “We loved it. It was very exciting for us and the kids, getting to see a real ice cream truck,” Abby said. “A lot of the parents were just amazed – they hadn’t seen an ice cream truck in years,” Jake added. So April 2020 launched a new side career for the couple. “It really took off. We started doing it pretty much every day,” Abby said. “Those first few days we would stay out eight hours – and there was no air in the truck, so at first it was rough.”
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Since Abby grew up in Belgreen and graduated from Vina High School, and Jake grew up in and graduated from Russellville, he took the lead on selecting areas of town to visit. “At the beginning we stayed kind of in the same area, maybe going down a different street in that area each day,” he said. “We just took off, and when you’d come up to another road, you’d look, and if someone was racing out there waving their arms, you’d go down that road.” “We were winging at first, for sure,” Abby said. “We still are,” Jake joked. As their business began to pick up, the couple found out they were expecting. So in the midst of getting their new business rolling and planning their Sept. 26, 2020, wedding – not to mention dealing with the basic challenges of the global pandemic – the couple added pregnancy into the mix. Born Jan. 12, little Ledger is the cherry on top for the Wards. From making an appearance at the Wards’ rehearsal dinner, to serving up smiles at Russellville Elementary and Red Bay Founders Fest, the Ice Cream Truck has definitely gotten around in its first year of operation. The Wards have also parked outside local industries, bringing a little something sweet to employee break times; been invited to local churches; and been hired out for birthday parties. The Wards said fan-favorite treats include any that are shaped like cartoon characters, the ice cream sandwich and the Big Dipper vanilla cone. They mostly stock the products that were already advertised on the side of the truck when it was purchased, with more than 60 varieties of treats typically filling the truck’s three freezers. The Bomb Pop Jr. is the lowest-priced treat at $1, while larger and more speciality items cost $3-4. At times when Abby was unable to go out because of the pregnancy – and the lack of AC in the truck – Jake would go alone or enlist the help of younger brother Jaret, 21. Abby’s younger sister Layla has also helped out, making the truck something of a family affair.
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Franklin Living
They reduced their community outings to weekends only once school resumed in the fall and turned their focus to party bookings until the end of the season. One of their summer events was a drive-through ice cream social for the community at Russellville First Baptist Church. Pastor Chase Dowdy said the event had a strong turnout and good response from the community. “It was essentially a time for people to drive through and get an ice cream. We wanted to let people know we loved them and encourage them during a trying time,” Dowdy explained. “It was something I think that made many folks’ day. It was a blessing to do that.” Dowdy said since COVID-19 had kept the church from opening its doors, they wanted to host the Ice Cream Truck as a way to reach people outside the building. “Jake and Abby are always willing to help in any way they can
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with community events. They have a heart for Russellville,” Dowdy said. Operating the Ice Cream Truck is a venture the Wards said they are excited to continue this year. Outside of the ice cream business, Jake – an RHS 2010 graduate – coaches middle school football and basketball and is an assistant for varsity softball for Russellville, and he is an elementary reading intervention teacher. Abby, a 2018 graduate of Vina and daughter of Richie and Amy Hester, is majoring in elementary education at the University of North Alabama but took a semester off to welcome Ledger to the world. In the interim she served as an assistant basketball coach at Vina and works part time at Russellville Nutrition. Ice cream-lovers can find The Ice Cream Truck – Russellville, Al, @icecreamtruckrville, on Facebook.
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EDUCATION CORNER
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Challenging school year teaches valuable lessons
t is hard to believe this school year is quickly coming to a close. When we first started school in August, we were unsure what to expect. We prepared the best we could for having in-person learning during a global pandemic. We took precautions, we wore masks, we changed our everyday routines, and we did all we could to keep things as normal as possible for our students. Nevertheless, it just simply wasn’t normal. Day by day, week by week, and month by month, we continued to move forward. Our students adapted, our teachers and staff adjusted, and here we are, less than a month from graduation, and
we have been so fortunate to have maintained our in-person learning environment, our athletic seasons and our extracurricular and fine arts activities. This was due in large part to the commitment of everyone at RCS doing their part to limit the spread of this virus. It truly takes a village sometimes, and I’m thankful for our village every day. Our students thrived this year amidst the adversities they faced, and that has been inspiring to see. While this hasn’t been an ideal year by typical standards, I do believe we will come out
of the 2020-2021 school year stronger and better because of the adversities we have faced. I know for myself, this school year has taught me to not take anything for granted and to truly enjoy both the small and big moments. It’s given me greater insight into each job our teachers and staff perform and how necessary each person and position is to the functioning of our system. It’s shown me the true resilient spirit that exists in this system and and in this community. It’s taught me to be thankful for each day we have and to make the time we have count.
And it’s shown me how kindness, compassion, consideration and cooperation can make a huge impact, no matter the situation we face. I know this year has been so difficult for so many, but I hope each person can find that silver lining in the storm and that we can all look with hope toward better days to come. In the final weeks of such an unprecedented school year, I’m prouder than ever to conclude these thoughts by saying, “It’s GREAT to be a Golden Tiger!”
Heath Grimes is the superintendent of Russellville City Schools. He and his wife Amy have three daughters: Leah, Halle and Erin.
Discover the value of enrolling in a local Medicare Advantage plan. Call us today for easy-to-understand answers to your Medicare questions. Your local Franklin, Colbert and Lauderdale agent: Jessica Tate 256-426-8823
Toll-free: 1-888-830-VIVA (8482) | TTY: 711 www.VivaHealth.com/Medicare
Hours: Mon - Fri, 8am - 8pm | Oct 1 - Mar 31: 7 days a week, 8am - 8pm Viva Medicare is an HMO plan with a Medicare contract. Enrollment in Viva Medicare depends on contract renewal. Viva Health complies with applicable Federal civil rights laws and does not discriminate on the basis of race, color, national origin, age, disability, or sex. ATENCIÓN: si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al 1-888-830-8482 (TTY: 711). 注意：如果您使 用繁體中文，您可以免費獲得語言援助服務. 請致電 1-888-830-8482 (TTY: 711). H0154_mcdoc2040A_M_09/15/2018
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Something sweet
Russellville baker finds joy in cake and cookie creation Story by ALISON JAMES Photos by MARÍA CAMP AND CONTRIBUTED
W
hen her son Rhett was about to turn 1 year old in 2015, Aymee Gandy began planning a massive birthday celebration. The 37-year-old knew she wanted to go all out, but when it came to the cake, she started seeing dollar signs. With the expense of a large cake proving prohibitive, but her vision for the “Rhett in One-derland” cake clear in her mind, the lifelong home baker had a revelation. “I decided, ‘I think I can do that.’”
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The surge of confidence resulted in a cake that Gandy said self-deprecatingly “tasted fabulous but looked horrible – but I loved it. It was so much fun.” Far from being discouraged by that first partial flop, Gandy said the birthday cake ignited a passion, and her journey began – down sugar street, to her now-booming home-based bakery, Sugar Street Sweets. With a Facebook page boasting 1,500 fans, Gandy receives cascades of orders to keep the bakery busy. Her early passion transitioned into a business as friends and family praised her sweet treats. “I would see a recipe or a design and think, ‘I want to see if I can do that.’” Successful experiments would find their way into the hands of neighbors, family and friends. “Everybody said, ‘You have got to start selling what you do.’” Emboldened by that success and encouragement, Gandy began researching the logistics for selling her sweets. That’s when she found Alabama’s Cottage Food Law, established in 2014, which provides guidance and information for cottage food entrepreneurs. The law allows people to produce and sell certain foods in their homes for sale to other individuals, as opposed to restaurants, novelty shops or grocery stores. With training and certification, cottage law producers are cleared by the state to sell items like candy, jams and jellies, dried herbs and, of course, delicious baked treats. For Gandy, who is often the primary caretaker for her young son, as her husband Brandon works on the road, being a home-based baker jives well with her responsibilities as mother and homemaker. “I love that I have the flexibility to make my own schedule. I can take him to school, work all day, pick him up and then have time for him,” she said. While she doesn’t consider her confectionary a career, it’s become a profitable venture, and “it’s just something I love to do.” The Russellville native creates cakes, of course, but her
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true passion is decorated cookies, which she added to her repertoire a couple years ago, amassing cookie cutters and other supplies to create an ample variety in all themes. “Once I started those, I fell in love,” she said. Gourmet cupcakes and macarons are also among her offerings. Gandy isn’t the only one in love with her creations, which have continued to draw the praise she first garnered from friends and family before her business began. “I saw someone post her cookies on Facebook and knew I had to have them,” said Shannon Gray Baker, a long-time repeat customer. “I asked for her info, and the rest was history. I have used her for almost four years now.” Baker said as an artist herself, she always has specific visions in her head of the treats she wants Gandy to create. “Aymee’s work is perfection. She does such a great job with her designs. I throw semi-elaborate celebrations for my daughters’ birthdays, and she never fails to deliver excellence.” Baker has put Gandy up to the task of unique creations like purrmaid – cat mermaid – cookies. “I give her very specific instructions, pulling ideas and designs from a multitude of places, and she always follows them to a T!” Gandy said hearing her customers’ delight in her creations is one of the things she loves most about baking to sell. “It makes my day to know I made something with my hands that they love,” she said. Like Baker, many customers come to Gandy with a specific order, and she’s had the opportunity to bring a number of themes to life. She said she loves doing characters, but she especially enjoys out-of-the-box requests that allow her to stretch her skills and creativity. The week of Christmas found her churning out more than 2,000 cookies – some of them as decorator kits families could buy and decorate themselves. In an average week, she might fill several orders, requiring
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eight to 12 dozen cookies a week. Two or three cakes per week is also average, for about 30-40 hours a week spent in her baking biz. “Her cakes are so tasty,” said another repeat customer, Lacy Graham. Graham described Gandy’s cakes as providing “the perfect amount of sweetness” and said they are “so moist and the icing so creamy – probably the best icing I’ve tasted.” Graham has ordered her son’s first birthday smash cake, as well as cookies and other birthday cakes, from Sugar Street Sweets. “Aymee is great. She’s so incredibly sweet and the easiest to work with.”
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“I love that I have the flexibility to make my own schedule. I can take my son to school, work all day, pick him up and then have time for him.” Renee Francisco is another return customer. “She has made me so many birthday cakes as well as cupcakes and cookies. She is my go-to when I need a birthday cake or cookies,” Francisco said. “I love her work. When I send her ideas of what I’m looking for, she always goes above and beyond my expectations. Everything she has made for me has been beautiful.”
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“I absolutely love her treats,” agreed Lariza Delgado. “I have ordered cookies and cakes. I love that I give her ideas and based on those ideas she creates absolutely stunning treats. The cookies and cakes are not just beautiful; they are tasty as well, with the right amount of sweetness.” Francisco said her favorite among Gandy’s cakes is red velvet. Gandy’s own favorites are strawberry and German chocolate cakes, and her orange creamsicle cupcakes and strawberry milkshake cupcakes are two other customer favorites. In addition to the positive feedback she gets from customers, Gandy said she often relies on fellow bakers for support. Some of them have come together as a “baking club” and will refer customers to each other if one is booked, or if the request isn’t as much in her wheelhouse. “I’ve met so many nice people,” Gandy said. Cake- and cookie-lovers aren’t Gandy’s only fans. Gandy said husband Brandon, her high school sweetheart at Russellville High, supports everything she does, lavishing praise on her baking. “He and Rhett are my world.” Although some customers have encouraged Gandy to go all in on the bakery and open a storefront, she said she is happy with her business as it is now, with the current workload and the way it allows her to keep her focus on parenting. “I don’t want to think of it as work. I want to think of it as fun,” said Gandy, adding that she appreciates the ability to take her time, working meticulously to fashion the perfect treat and “make other people smile, especially during times like these.”
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r Gift s f o
! s d a r G & s d a D , Moms
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Heart of hospitality Welcome guests with these tips Story by KATERNIA COLE-COFFEY Photos by ALISON JAMES
H
osting outdoor gatherings is a cornerstone of spring and summer fun. With a little planning and preparation, it’s easy to welcome guests to an outdoor space that begs to be
enjoyed. If you begin planning well in advance of hosting your event, use the Alabama Gardeners Calendar to learn the necessary gardening activities for lawns and shrubs, annuals and perennials and other plants, based on the month. Included in this calendar is a timeline for activities such as soil testing, planting, pruning, fertilizing, pruning and mulching.
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During May, wait until warm-season lawns are fully green before applying any fertilizer. Mow often. For roses, spray or dust for insects and diseases, and watch for insects on daylilies. Late plantings of bedding plants will still have time to produce. Before inviting friends and family to join you for a social occasion at your home, treat the perimeter of the area with an insecticide, as well as treating against fire ants. Mow and clear the area, and remove any water collectors so as not to attract mosquitoes. Planting herbs in pots – such as peppermint, lavender, basil, garlic or rosemary – can also help repel bugs, or use citronella candles.
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Kristin and Gannon Nunley love hosting friends and family on their back patio in Vina which, along with plenty of inviting seating, includes a fireplace, a pool and an outdoor kitchen.
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Cindy and Chris Bailey’s pandemic project was creating this peaceful gathering spot, tucked just into the wood line around their home. Friends gather to toast marshmallows and roast weenies as the sounds of the fountain in the side lawn and the windchimes on the porch provide a backdrop for the evening.
THIRST QUENCHERS Try these refreshing flavor combinations for fruit-infused water at your beverage station
Berry with Kiwi or Orange 10 strawberries or blackberries 1 kiwi or 1 orange
Watermelon Lime 1 cup watermelon 1 lime
Cucumber Lemon or Lime 1/2 cucumber 1 lemon or 1 lime 5 mint leaves (optional)
Pineapple Grape 1 cup canned diced pineapple Pineapple juice from can 1 cup grapes
DIRECTIONS 1. Collect, wash, slice and measure all ingredients. 2. Add all ingredients plus enough cold water to fill a 2-quart pitcher. 3. Chill in the refrigerator overnight for the most flavor and keep refrigerated until ready to drink. The fruit will stay fresh in the water up to 48 hours after being prepared.
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Tips for releasing flavors of the produce: Watermelon: Cut into small pieces, 1-2 inches. Citrus: Slice into thin pieces. Cucumber: Slice into thin pieces. Mint: Tear leaves. Grapes: Slice in half. Strawberries: Remove tops. Slice thinly. All other berries: Slice thinly. Kiwi: Slice thinly.
Once the preliminary prep is accomplished, hosts can turn an eye to creating an inviting table. Whether guests will gather cozily around rustic tables made from old doors balanced on crates or workhorses, or more formally around elegant patio tables, make sure there is plenty of space and seating for all. Chairs, stools and benches are all great options when it comes to outdoor seating. With the global pandemic – and general good hygiene – in mind, create handwashing stations with antibacterial soap, paper towels and hand sanitizer for your guests. When it comes to dressing the table or tables, use your favorite tablecloths, placemats and napkins. Don’t miss opportunities to think outside the box, either. Printed colorful wrapping paper or brown Kraft paper can be used as table runners, and lace curtains or quilts can be used for tablecloths. Do not be afraid to layer items or mix prints, stripes and solids as you let your creativity shine. Utilize trays, buckets and baskets for serving, and protect dishes with outdoor mesh food cover protectors. Now it’s time to set individual places – and disposable dishes aren’t the only option. Consider bringing out your favorite china or purchasing Melamine dinnerware: It comes in all shapes and colors and will help add a punch to your dinner table. Of course, when it comes to disposable items, colorful paper plates with beautiful prints are not a bad option. For a centerpiece, place fresh flowers in containers; use what you have, such as teacups, ceramic bowls or containers, baskets, teapots and vases. Potted plants are another option.
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Here are a few other tips to ensure your cookout, dinner party, campfire gathering or picnic lunch is a success: • Prioritize good lighting. String lights in trees can create a magical atmosphere. • A basket filled with blankets will keep things cozy when it gets cool at night. • Have various activities. Consider arranging to have guests create something to take home, like a wreath, painted picture, flower arrangement or decorated pot. • Liven up the evening with games, like horseshoes, croquet, cornhole, ring toss or board games. • Garbage cans are a must. Dress them up with an elastic fabric cover or use pop-up trash and recycling bins. • Don’t forget to have good music. • Offer drink stations with lemonade, themed punch, tea or flavored water, using various beverage dispensers. Have plenty to drink – people get thirsty! You could also purchase plastic bottles or zipper drink pouch bags with straws and have drinks pre-filled. • When it comes to the meal, remember to keep hot food hot and cold food cold. • This is a wonderful time to support our local farmers markets, with fresh, in-season produce. • Do not put place food under a tree; beware of caterpillar droppings! Don’t forget, using the Alabama Gardeners Calendar can help you have a safe time and a fabulous yard for outdoor events. Call the Franklin County Extension Office at 256-332-8880, and we will mail one to you!
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FACES OF FRANKLIN COUNTY Families converge on the Hal Kirby ballfields for a night of T-ball action. Photos by CIERA HUGHES
Callie Kate and Courtney Nix
Betty Stults and Evie Gist
Mikaila and Zander Ergle
Reed Alexander
Dennis, Rita and Jayden Duncan
Katey and Hunter Miller
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Bryce and Bentley Page
Michelle Frost, Case Hallmark, Tiffany Hallmark, Opal Frost, Hillard Frost and Keith Frost
Mila Kate Montgomery
Jerry and Gwen Pounders
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Why I Love Franklin County
Chris Ozbirn
F
ranklin County Archives Director Chris Ozbirn was born in Laurens County, South Carolina, in the small town of Clinton. A graduate of Clinton High School and Muscle Shoals Technical College – now Northwest-Shoals Community College – Ozbirn is married to Hilton Ozbirn and has two children, son Thomas Johnson and daughter Buffie Ozbirn. She has worked in the county for 33 years.
1. What does your work at the Franklin County Archives entail? I am the director of the Franklin County Archives and Research Center in Russellville. I am also the Franklin County archivist and a notary public. I help people uncover their family history by using documents, such as land deeds, marriage license, wills, census records, newspapers and more. I also preserve photographs and documents and display historical items.
“Franklin County reminds me of my home county. Beautiful scenery, rolling hills, friendly and helpful residents. I have never felt like an outsider in Franklin County, even though I was not born here.” 30
2. How did you choose your job, and what do you enjoy about it? While doing some family research with my late husband, I visited the Russellville Library and was asked, several weeks later, to volunteer in the Genealogy Room. I worked at the library and had the opportunity to visit the archives in Madison, Morgan and Lawrence counties and was so impressed with the large amount of records that were available to researchers in one location. This be-
gan my 14-year journey to convince Franklin County officials there was a desperate need for an archives here, as well. 3. What is your favorite place to visit in Franklin County? The Red Bay Museum is just one of my favorite places to visit. 4. What are your favorite Franklin County restaurants? Kelly’s Kitchen has excellent homecooked meals and country vegetables. Pilgrim’s BBQ has delicious barbecue and loaded potatoes. Frosty Inn has the best hot dogs in the county. 5. Why do you love Franklin County? Franklin County reminds me of my home county. Beautiful scenery, rolling hills, friendly and helpful residents. I have never felt like an outsider in Franklin County, even though I was not born here.
FAST 5 1. Favorite hobby: Walking through cemeteries 2. Favorite food: Chicken and dumplings 3. Goal or Ambition: To continue to build the Archives to help our patrons for years to come 4. Church: First Baptist Church of Colbert Heights 5. Something people might not know about me is: After quitting school at age 16 to work, I returned to school and graduated in 1984 at the age of 35.
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