October is known for Halloween, college football, and (hopefully!) cooler temperatures.
But in the electric cooperative world, October is best known as National Cooperative Month.
This is the month we celebrate the benefits and values that cooperatives bring to their members and communities.
While co-ops operate in many industries and sectors of the economy, seven cooperative principles set us apart from other businesses: voluntary and open membership; democratic member control; member’s economic participation; autonomy and independence; education, training, and information; cooperation among cooperatives; and concern for community.
Electric cooperatives play a vital role in shaping the local communities we serve.
We think people prefer options and alternatives to “big box” businesses. The co-op business model is unique and rooted in our local communities. Co-ops help us build a more participatory, sustainable, and resilient economy.
The electric cooperatives of Mississippi are proud to be part of America’s cooperative network, which includes more than 47,000 cooperative businesses.
Electric co-ops here provide power for more than 810,000 members.
Mississippi’s electric co-ops make up part of more than 900 electric cooperatives, public utility districts, and public power districts serving 42 million people in 47 states.
Here are a few interesting facts about National Cooperative Month.
Minnesota was the first state to declare an official Co-op Month proclamation in 1948.
Co-op Month has been a nationally recognized celebration since 1964, when U.S. Secretary of Agriculture Orville Freeman, a former Minnesota governor, proclaimed October Co-op Month.
The first national Co-op Month theme, in 1964, was “Cooperatives: USDA Helps Build a Better America.”
Every October, the U.S. Department of Agriculture releases its annual Co-op Month proclamation.
Mississippi’s 25 distribution electric cooperatives are committed to ensuring each member is provided quality electric service at the least possible cost.
And in the grand cooperative spirit, we will continue to demonstrate an unwavering commitment to common goals to help ensure a brighter future for Mississippi.
We hope you enjoy the October issue!
by Michael Callahan Executive Vice President/CEO Electric Cooperatives of Mississippi
There it goes back and forth, welcoming all who come on the porch.
Young and old, the shy and bold, come sit awhile in the hot or cold.
Close your eyes, and rest your toes, back and forth with nowhere to go.
Squirrels that scurry, birds that sing, from this location you see everything.
Out from the woods, who knows what surprise, maybe a deer, or old tight eyes.
Winter or summer, whatever the season, the swing on the porch gives you the reason.
by Bertha Armstrong, a resident of Byhalia and a member of Northcentral Electric.
What’s Mississippi to you?
What do you treasure most about life in our state?
Send your brief thoughts to Today in Mississippi, news@ecm.coop or mail to P.O. Box 3300, Ridgeland, MS 39158
Submit your beautiful digital photo of life in Mississippi to Today in Mississippi, news@ecm.coop
Photo by Matt Bush/Southern Pine ElectricYellow flowers for all seasons
Spotted Bass in small streams scene around the ‘sip
Vol. 75 No. 10
Randy Carroll - President
Ron Barnes - First Vice President
Tim Perkins - Second Vice President
Brian Hughey - Secretary/Treasurer
Michael Callahan - Executive Vice President/CEO
Lydia Walters - VP, Communications
Steven Ward - Editor
Chad Calcote - Creative Director/ Manager
Kevin Wood - Graphic Designer
Alan Burnitt - Graphic Designer
Courtney Warren - Graphic Designer
Chris Alexander - Member Services Coordinator
A look at special people and Mississippi the seen
Steve Temple - Social Media Director
Mickey Jones - Administrative Assistant
601-605-8600
Acceptance of advertising by Today in Mississippi does not imply endorsement of the advertised product or services by the publisher or Mississippi’s electric power associations. Product satisfaction and delivery responsibility lie solely with the advertiser.
• National advertising representative: American MainStreet Publications, 800-626-1181
Circulation of this issue: 469,987
Non-member subscription price: $9.50 per year.
Today in Mississippi (ISSN 1052-2433) is published 12 times a year by Electric Cooperatives of Mississippi Inc., P.O. Box 3300, Ridgeland, MS 39158-3300, or 665 Highland Colony Parkway, Ridgeland, MS 39157. Phone 601-605-8600. Periodical postage paid at Ridgeland, MS, and additional office. The publisher (and/or its agent) reserves the right to refuse or edit all advertising.
POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2)
NON-POSTAL AND MILITARY FACILITIES: send address corrections to: Today in Mississippi, P.O. Box 3300, Ridgeland, MS 39158-3300
Cassius Haynes, 33, holds a plate of Doe’s Eat Place’s tamales in front of the Greenville restaurant. Hayes has worked at Doe’s for 16 years. Photo by Chad Calcote.
The of Cooperatives
Tamales are a signature Mississippi food. We tell you who makes them, how to make them, and where to get them. Electric Power Association, Coahoma Electric Power Association, Coast Electric Power Association, Delta Electric Power Association, Dixie Electric Power Association, Mississippi Electric Power Association, 4-County Electric Power Association, Magnolia Electric Power, Monroe County Electric Power Association, Natchez Trace Electric Power Association, North East Mississippi Electric Power Association, Northcentral Electric Cooperative, River Electric Power Association, Electric Power Association, River Electric, Southern Pine Electric, Southwest Electric, Electric Power Association, Twin County Electric Power Association, Yazoo Valley Electric Power Association.
So, what is involved in growing yellow flowers all year in most Mississippi gardens and landscapes?
Obviously, different plants need to be selected for the different seasons, so I’ve put together a list of yellow flowers that you can enjoy through the year.
While I’m concentrating on yellow flowers, many of the plants on this list are available in a wide variety of other colors. This is not an all-inclusive list, but simply plants I like that are yellow and I think are good garden choices.
I’ve always loved the spring, when the garden starts to wake up as temperatures begin to rise.
A most welcome sight is the daffodils that start the color show in early spring. Like other plants that have a traditional color, a big, bright-yellow daffodil is stunning. Unlike other bulb species, we can successfully grow daffodils across all of Mississippi.
Lady Banks rose is a fantastic late spring, early summer choice.
It’s an old, long-lived rose that dates back to the late 1790s. It is considered a Southern classic. This low-maintenance rose produces clear-yellow flowers all along its arching, thornless stems. It is classified as a climbing rose, but it is really kind of a leaner.
For a couple of weeks in early summer, I love seeing the native coreopsis lanceolata grow along the roadsides. The bright-yellow flowers can really brighten trips around Mississippi.
But when I consider coreopsis for my garden, I always lean towards Coreopsis grandiflora, which is more readily available in garden centers. As the botanical name suggests, these are commonly called big-flowered coreopsis. This plant has broad, lobed leaves with flowers that seem to float on long stems. It typically has a clumping growth habit in the landscape.
My other go-to yellow summer flower is Indian Summer rudbeckia. In 1999, this plant was selected as a Mississippi Medallion winner, and it is a reliable perennial.
to display the huge flowers, which can be
from sunshine yellow to warm oranges delicious-looking, rich, chocolate-brown
The upright stems are sturdy enough to display the huge flowers, which can be up to a whopping 9 inches across. The petal colors are bright and cheery, ranging from sunshine yellow to warm oranges at the petal bases. Each flower has a delicious-looking, rich, chocolate-brown center cone.
Zinnias are great summer plants that effortlessly handle the transition to the fall season.
effortlessly handle the transition to the summer is they require little in terms of maintenance, just consistent fertilization
They come with yellow blooms, as well as many other rich colors. Another plus for growing zinnias in the heat of the summer is they require little in terms of maintenance, just consistent fertilization and moisture.
I like the Benary Giants, Magellans or cactus-flowered zinnias best. All of these plants display flowers up to 5 inches in diameter.
For the late fall and winter months, you can’t beat the yellow colors provided by pansies or violas.
cactus-flowered zinnias best. All of these pansies or violas.
of these selections are tough, cool-season
ating the solid-colored flowers. Those with-
Except for extreme cold weather, both of these selections are tough, cool-season color annuals. Traditionally, pansy flowers have blotches, and violas are blotchy or bicolored. But I’m leaning towards appreciating the solid-colored flowers. Those without blotches are referred to as being clear.
After putting this list of yellow blooms together, I’m totally energized to add more yellow to my home landscape, and you should, too.
by Dr. Gary Bachman
Gary Bachman, Ph.D., Extension/Research Professor of Horticulture at the Mississippi State University Coastal Research and Extension Center in Biloxi. He is also host of “Southern Gardening” radio and TV programs. He lives in Ocean Springs and is a Singing River Electric member.
Lady Banks rose, which blooms in late spring to early summer, is a low-maintenance rose that produces clear-yellow flowers along arching, thornless stems.
Coreopsis blooms in early summer. Native varieties brighten up roadsides, but Coreopsis grandiflora is more readily available in garden centers.
Bass such as this can hardly resist a simple spinnerbait.
They are often tiny and tangled. Knowing of and locating them is eclipsed only by the difficulty of getting to and fishing for them. But they are there — nondescript, overlooked, driven over via bridge or culvert, and seldom noticed — waiting. Their allure is captivating once it is allowed voice, and the opportunity to creep into the wanderlust of adventure seekers. These brooks are the Knights and Ladies-in-Waiting of streams, kind and unassuming. Their rewards can be monumental.
The above paragraph brings attention to those small creeks scattered about the countryside. They have names but fail to rise to the meritorious acknowledgement as do their larger offspring. But it is those smaller trickles we focus on here. They are significant, at some point joining with others of their kind and/ or singularly spilling into those more demanding and well-known flows.
And since streams are inextricably bound to fishing, let’s talk that subject — fishing. It is now glorious October, and this month and those small streams meld into the perfect mix for some simple but explosive action. Spotted Bass are the other players in a
sive action. Spotted Bass are the other players in a grand autumn drama.
Mentioned in the second sentence was the fact that getting to those streams is often difficult. That part is enhanced by the fact that most of these bodies of water wend through private land. Permission must be in place before venturing there. If public launch locales are available, anglers can potentially slip a canoe or kayak in with no legal issues. Even so, if the streams won’t accommodate watercraft, wading is the only way. Still, the fishing is worth the effort required to do it.
And what tackle is preferred? Casting rigs for the most part. Spinnerbaits or other offerings that run beneath the surface. Throw to submerged logs, deep holes, and cross-current where a sunken sandbar drops quickly to deeper pools. It can all be productive in October, the leaves changing color and the temperature moderating.
Now is a grand time for small streams.
Spotted Bass, also known as Kentucky Bass, can be they battle with enthusiasm. They are abundant, not outnumber the Largemouth.
Spotted Bass, also known as Kentucky Bass, can be found in small creeks — and rivers — and virtually lead the way in grit and aggression. They strike with fervor; they battle with enthusiasm. They are abundant, cooperative, and delightful. They are not restricted to large impoundments or prodigious rivers. In fact, it seems that foot for foot of the miniscule waters that make up the tiny and tangled, Spotted Bass
Tony Kinton has been an active outdoors writer for 30 years. He lives in Carthage and is a Central Electric member. Visit www.tonykinton.com for more information. by Tony Kinton
A young Conner Herrington, now with a son of his own, displays a dandy bass caught in a tiny stream.
The John C. Stennis Space Center in Hancock County is known for its contributions to rocket engine science and NASA spaceflight programs.
However, it’s unclear how many people realize the base is also home to one of the most important U.S. naval operations in the world.
The Naval Meteorology & Oceanography Command, known more commonly as Naval Oceanography, is headquartered at Stennis and operates survey vessels and unmanned underwater vehicles to gain and utilize oceanographic and acoustic knowledge that helps prepare naval forces for warfare.
U.S. Navy Rear Admiral Ron Piret is the commander of Naval Oceanography and is the highest-ranking military officer in the state of Mississippi.
“Naval Oceanography’s 2,500 sailors, scientists, engineers, and technicians work in over 20 STEM fields that start on the ocean floor and end to the farthest known star,” said Lt. Cmd. Robert Dixon, Naval Oceanography’s public affairs director.
“Our work ensures that the U.S. Navy and Department of Defense have the freedom of action below, on, and above the sea to deter aggression, maintain freedom of the seas, and win wars.”
Dixon said before any ship sets sail, submarine dives, or plane takes off, Naval Oceanography has done the work to ensure that the environment is safe, secure and can be used to the U.S. Navy’s advantage over potential adversaries.
Naval Oceanography has hundreds of hydrographers, the largest collection of hydrographic talent and expertise in the world, at Stennis Space Center. Hydrography is the science of surveying and charting bodies of water.
Chief of Naval Operations Adm. Mike Gilday talks to Aerographer’s Mate 2nd Class Kevin Rolka in the oceanographic high bay of Fleet Survey Team headquarters during his first visit to Naval Oceanography and Meteorology Command at Stennis Space Center. The Naval Meteorology and Oceanography Command directs and oversees more than 2,500 globally-distributed military and civilian personnel who collect, process and exploit environmental information to assist Fleet and Joint Commanders in all warfare areas to make better decisions faster than the adversary.
U.S. Navy Rear Admiral Ron Piret
“Hydrographic survey, and the resulting provision of nautical charts, is the fundamental component which enables our surface and submarine fleet’s unprecedented freedom of maneuver and global access,” said Matthew Borbash, deputy hydrographer of the Navy.
Naval Oceanography operates out of 60 locations around the world and has 14 subordinate commands. The command operates six oceanographic survey vessels, Fleet Weather Centers in Norfolk, Virginia and San Diego, California, a Fleet Numerical Meteorology and Oceanography Center, and a U.S. Naval Observatory.
Naval Oceanography maintains and operates an inventory of nearly 200 unmanned underwater vehicles. The unmanned vehicles range from deep sea 6,000-meter vehicles to ocean gliders that collect data within the water column to remotely operated surface vessels, but they all aid in enhancing safety of navigation for the fleet.
“Our team has developed expertise in unmanned operations over the last two decades. We’ve been using unmanned systems not only to sense the ocean and collect data, such as conductivity, temperature, and depth — which we can then turn into sound propagation models in the ocean — to surveying the ocean floor collecting boundary conditions, not only for navigation purposes, but also to use in modeling ocean dynamics for safe fleet operations,” Piret said.
Piret also said the command is involved with geological work.
“It’s not well known that we have the only operational geology
lab in the Navy at Stennis Space Center. We’re experts in analyzing bottom sediment and how that sediment moves, which is critically important when it comes to understanding how a mine on the seafloor would be best detected if it’s been buried,” Piret said.
Dixon said the command has been working hard on making sure more people in Mississippi and around the world understand what goes on at Naval Oceanography.
“Naval Oceanography’s 14 commands have grown their social media presence, put out weekly press releases, and attended dozens of community relations events over the last year in an effort to educate and highlight the important work our 2,500 sailors and civilians do for the public we serve. Our leadership at all levels have become more engaged with their communities and grown their partnerships as a way to build awareness of not just the work we do, but of the opportunities in uniform and out of uniform to those with STEM backgrounds.”
AG3 Kevin Rolka showcased Fleet Survey Team’s unmanned surface vehicle called the Teledyne Z-boat to a Pearl River Community College student as part of the school’s STEM club.
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1. Ainslee at the beach, by Ann Moss of Laurel; Southern Pine Electric member.
2. Lucy and Bully, by Lynn King of Carthage; Central Electric member.
3. Colt and Gennings Stewart, by Lisa Stewart of Magee; Southern Pine Electric member.
4. A boy and his dog, by Emily Nichols of Tylertown; Magnolia Electric member.
5. Alexis Smith, by April Smith of Carson; Pearl River Valley Electric member.
6. Fishing, by Belinda Ryan of Biloxi; Coast Electric member.
7. Emmie, by Roy Lemmermann of Ocean Springs; Singing River Electric member.
8. Jackson and his dog, Opie, by Rachel Bennett of Tylertown; Magnolia Electric member.
9. Baby in the water, by Carolyn Holifield of Ellisville; Dixie Electric member.
10. Girl and her fish, by Stacie Ponthier of Carriere; Coast Electric member.
11. Making a splash, by Tory Evans of Hattiesburg; Pearl River Valley Electric member.
12. Kids in the pool, by Sandra Shaw of Pontotoc; Pontotoc Electric member.
13. Rachel the diving dinosaur, by Jessica Cleveland of Union; Central Electric member.
14. Cousins, by Michael Waltman of Moss Point; Singing River Electric member.
15. Brooklyn Jenkins, by Anita Nobles of Petal; Dixie Electric member.
16. Henry Cottrell, by Susan Cottrell of Olive Branch; Northcentral Electric member.
17. Fun on the Mississippi Sound, by Marvin Howard of Meadville; Magnolia Electric member.
18. Fishing by Betty Ellis of Hattiesburg; Southern Pine Electric member.
19. Banks napping, by Beth Johnson of Philadelphia; Central Electric member.
20. Sliding, by Kacie Jenkins of Carthage; Central Electric member.
21. Madelyn, by Becky Coleman of Hazlehurst; Southwest Electric member.
22. Lane and his catch of the day, by Adrienne Scarbrough of DeKalb; East Mississippi EPA member.
Singing River Electric is owned by its membership this means you and I not only receive power from Singing River Electric but are also part-owners of the cooperative. Singing River Electric abides by seven cooperative principles, including Members’ Economic Participation. This principle states that members will receive the benefit of any margins (revenue minus expenses) made by the cooperative. Annual margins are allocated to members receiving service during any given year. A member’s allocation depends in part on the amount of electricity the member purchased during the year. This allocated amount is called capital credits.
Cooperatives, like Singing River Electric, allocate capital credits to member accounts annually and retire a certain amount of capital credits each year as the financial condition of the cooperative permits. For example, costs for repairing damage to the electrical system caused by a hurricane might prohibit an annual capital credit retirement. Members who are eligible for a particular year’s capital credits receive a bill credit or check. Previous members who had an account with Singing River Electric during the years of capital credit retirement may file a claim for retired credits.
Before being retired, electric cooperatives use capital credits to invest in the operations of the cooperative, like purchasing bucket trucks, poles, transformers, wire, and other items. Utilizing capital credit funds reduces the need for loans and related expenses and helps in keeping power costs as low as possible, which is a benefit to all members.
After evaluating margins and costs associated with the delivery of electricity during the previous 12 months, your board of directors is responsible for the decision as to how to handle the annual retirement. Singing River Electric traditionally announces and returns capital credits in December. Capital credits are one of the many benefits of cooperative membership.
by Brian Hughey Jeff Gray Energy Services Representative gray@singingriver.com
Refrigerators are important appliances in member homes. Models built after 1997 are more efficient than previous units, and maintenance and testing will ensure efficiency.
The magnetic seal on the doors needs to be cleaned periodically to ensure a tight seal. To check for a good seal, place a one-dollar bill halfway inside the unit and close the door. Then pull the bill out. A good seal will have some resistance. If the bill slides out easily, the seal is not good; you will need to clean or replace the magnetic seal.
There should be a grill on the front of your refrigerator. Remove the grill and clean the coils using a vacuum cleaner. Doing this will ensure good airflow for the cooling system.
When purchasing a new refrigerator, look for the Energy Star symbol. Once your new refrigerator is in place, we do not recommend moving the old unit outside or to an unconditioned space to continue using. An older refrigerator working against the outside heat and humidity will run continuously and increase your energy use and power bill.
General Manager
314 Main Street, Leakesville Tuesday, Oct. 4 • 7:30 – 9 a.m.
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We will host five events for SRE members at local coffee houses this month. Our Singing River Electric and SR Connect fiber staff members will be available to chat and answer questions. Come visit and talk to us about your electric service, storm preparations, energy-saving efforts, and fiber questions — all while enjoying a free cup of coffee. We can’t wait to meet you in person!
12655 Hwy. 57, Vancleave Tuesday, Oct. 11 • 8:30 - 10 a.m.
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5161 Main Street, Lucedale Tuesday, Oct. 11 • 7:30 - 9 a.m.
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21413 Hwy. 613, Ste. G, Hurley Tuesday, Oct. 18 • 7:30 - 9 a.m.
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3880 Gautier-Vancleave Road, Gautier Tuesday, Oct. 25 • 7:30 – 9 a.m.
Singing River Electric clears trees, limbs and underbrush from the area around and below the power lines called the right of way. Right-of-way clearing helps decrease the number of outages and reduces the risk of someone coming in contact with power lines.
Here are the substations and surrounding areas that are either currently being cleared or where clearing will begin soon:
• Tanner Chapel Substation Highway 612, Tanner Williams Road, Tanner Chapel Road, and surrounding areas.
• Wade Substation Highway 63, Highway 614, Hurley-Wade Road, and surrounding areas.
• Hintonville Substation Highway 15, Hintonville Road, Arlington Road, and surrounding areas.
• Frank Snell Substation Highway 613, Highway 614, Frank Snell Road, and surrounding areas.
Singing River Electric’s Hintonville substation is the first to be connected in Phase 2. Sign-ups will begin with the Highway 15 North and Highway 15 South feeders. This includes: Hintonville Road, Highway 15, River Loop Road, Krone Road, Monk Cochran Loop, Dogwood Drive, Anna Bell Hinton Road, and portions of Wingate and Arlington Roads. To see a zoomable map of the area, scan the QR code. Search your address at singingriverconnect.com and if you live in this area, call 877-272-6611 to sign up for blazing-fast fiber internet from people you trust.
We are extending free installation in all SR Connect Phase 1 fiber areas including the Brewer, Agricola, and Aleco (North Vancleave) substation areas. These maps can also be viewed by clicking the QR Code above.
These visibility, for when for blocked lifting a finger. Protection to your Wi-Fi for only $7/month.
These for when for blocked intrusions, without lifting a finger. Protection for your whole family and all devices connected to your Wi-Fi for only $7/month.
• Put your family first and keep children and grandchildren safe while online.
• Block harmful or inappropriate content, apps, and websites.
• Set screen time limits for apps (Minecraft, Snapchat, TikTok).
• View internet use on all devices and prioritize one device over others.
• Automatically block attempted visits to known harmful websites.
• Monitor incoming traffic and keep out hackers.
• Get regular notifications for blocked security threats.
• Protect all devices connected to your W-Fi. This is available for all current SR Connect fiber subscribers. To add the Ultimate Wi-Fi Experience, call 877-272-6611 today!
Wondering if someone you see nearby is one of ours? This quarterly fiber construction schedule may help. Remember this is not a complete list of roads and doesn’t mean these areas will be signing up for fiber in this time frame. Please DO NOT call to inquire about signing up for fiber service if you are in one of these areas. It is for crew identification only. You will receive a mailed postcard, an email and see signs along your road that say, CALL NOW, when it is time for you to sign up for fiber service.
Make-ready engineering (MRE) is the FIRST of seven stages of fiber construction, immediately followed by make-ready construction or stage TWO. Here is a list of areas that fiber contract crews may be in for the remainder of the year, in case you see them near your property.
Sawmill substation - Dickerson Sawmill Road, Jake Hill Road, Man Moulds Road, portions of Brushy Creek Road, Old Highway 63 N and some surrounding areas.
Kittrell substation – K Town Road, Riverside Road, Chicora Stateline, Smithtown Chicora, Chicora Greene County, Woulard Bend River Road, portions of Old Avera Road and some surrounding areas.
State Line substation – Martin Luther King Drive, State Line Battles Road, Chason Eret, Beasley Gardner Road, and portions of Highway 45, Highway 42, Highway 57 and some surrounding areas.
McLain substation – Loop Road, Arlington Road, Progress Road, Little Creek Road, Isom Jordan Road, and portions of Old Highway 42, Neely Road, Avera Road, Highway 98, Highway 57 and some surrounding areas.
Splicing is the FOURTH of seven stages of fiber construction. Here is a list of areas that fiber contract crews may be in for the remainder of the year, in case you see them near your property.
Harleston substation – Polk Town Road, Davis Sawmill Road, Cedar Creek Road, portions of Beasley Road and Highway 613 and some surrounding areas.
Make-ready construction (MRC) and Fiber construction are the SECOND and THIRD of the seven stages in our fiber build process. Here is a list of areas that fiber contract crews may be in for the remainder of the year, in case you see them near your property.
Lucedale South substation – Portions of Highway 26 West, Sally Parker Road, Highway 613, Mill Street Extension, Central Fire Tower Road, Fig Farm Road, Highway 198 and some surrounding areas.
Basin substation – River Road, Pleasant Hill Church Road, Ellis Hodge Road, and portions of Highway 63 Basin Refuge Road and some surrounding areas.
Tanner Chapel substation – Tanner Williams Road, Howell Tanner Chapel Road, and portions of Highway 612, State Line Road and some surrounding areas.
Neighbors Helping Neighbors (NHN) Community Grants help Singing River Electric merge efforts with the hard work of those within our communities. Since the program’s inception in 2001, $333,842.12 has been awarded to local non-profits in local communities.
The George County Middle School Music Department’s mission is to foster a love for music in seventh and eighth grade students.
The Neighbors Helping Neighbors Community grant of $2,496 was used to purchase a concert bass drum with a stand, a trombone, and a tenor saxophone. “These instruments will allow students who cannot afford to purchase an instrument the chance to succeed, and ultimately help them in their future musical goals,” explains Amanda Gooch, music teacher and band director.
Electrical safety on the farm is key to preventing injuries and potential death. Look at possible electrical hazards. Scan the horizon for overhead power lines before you climb on any farm equipment. For more tips, visit myelectriccooperative. com/safety or safeelectricity.org.
For more information on SRE NHN Community Grants and how to apply, visit singingriver.com/my-community. Grants for up to $2,500 are awarded to nonprofits in SRE’s service area three times a year in January, May, and September.
Make sure your trick-or-treaters are easy to spot on Halloween night. Purchase glow sticks or small flashlights to help them stand out. Don’t forget to clear walkways, porches, and entryways for visiting pumpkins and ghosts.
Pictured left to right are George County Middle School’s Elijah Davis, Principal Julie Miller, Band Director Amanda Gooch, Casen Rose, Sandra Shell, and Brayden Schutz. by Paul WesslundDid you know one of the most cutting-edge places for technology is right up the road at your local electric cooperative?
That’s right! Innovation isn’t happening just in computer labs or on satellites rocketing into space. Electric co-ops lead even the highly-technical electric utility industry in such fast-changing areas as renewable energy and installation of smart meters that allow the more efficient use of electricity.
While it may seem surprising to think of your electric co-op as a high-tech leader, it’s part of a way of doing business that has been finding new approaches to solving modern problems for nearly 100 years.
In fact, electric co-ops were originally created to solve one of the most basic and complex of needs and desires — making light out of darkness.
That legacy still works today, and it’s why time is set aside each October to recognize National Co-op Month. It’s a reminder that business succeeds not just through competition, but also through cooperation.
As a result of the member-owned cooperative form of business, co-ops stand out in many areas of the electric utility industry. They lead the way in community solar — an initiative in which the co-op utility builds a solar array that is supported by interested co-op members buying shares of the project. Electric vehicles are getting a boost from co-ops as well, with many placing charging stations in public parks and other rural locations.
And just as co-ops first brought electricity to unserved rural areas nearly a century ago, today many of them are working to bring high-speed internet service to their local communities.
In the early part of the last century, America’s cities were being transformed by this new thing called electricity. But outside the
municipal boundaries, people could only look with envy at the glow from over the horizon. Setting poles and stringing power lines miles outside of town for one or two customers was deemed too expensive.
Luckily, go-getters in America’s rural communities believed they could solve the problems that kept the power companies from connecting them to modern society.
They called their friends and neighbors together and started forming their own utilities. They were community-based organizations, democratically-run, not-for-profit businesses called cooperatives. Today, there are more than 900 electric co-ops in the U.S.
It wasn’t easy, especially at first. They got a huge boost when, after getting the attention of some key politicians, the federal government created the Rural Electrification Administration (REA). The REA made loans available, helping finance expensive utility construction. It provided technical consulting, developing engineering techniques to carry electricity longer distances. The agency drew up model co-op bylaws and even went on the road with tent shows to demonstrate how to use the latest conveniences like electric ovens and washing machines.
But the biggest innovation is simply the co-op itself, and the notion of a utility with only one mission — to make life better for its members, who are also its customers.
Electric co-ops didn’t spring from a national directive or organization. They are truly homegrown products of what local people wanted for their community. Electric co-ops first started forming as early as 1914, and the formation of the REA in 1935 helped smooth the way forward. But it was local community initiative over the next three decades that finally brought electric service to nearly everyone.
The story of electric co-ops is of a true grassroots movement of unique, homegrown organizations. The one characteristic that applies to all of them is that they care for and listen to the local members they serve.
For electric co-ops, one size does not fit all — it’s the local community that’s in charge. In recognizing that every one of us is different, co-ops make both an electric connection, and a human connection.
And that’s a truly powerful innovation.
hile many tamales are filled with chili-spiced ground beef, some cooks use pork or turkey. How Mississippi became synonymous with tamales is up for debate.
The Southern Foodways Alliance, a nonprofit institute at the Center for the Study of Southern Culture at the University of Mississippi, and the Viking Range Corporation created a deep dive oral history on tamales in 2005, “The Hot Tamale Trail.”
“Some hypothesize that tamales made their way to the Mississippi Delta in the early twentieth century when migrant laborers from Mexico arrived to work the cotton harvest. African Americans who labored alongside Mexican migrants recognized the basic tamale ingredients: corn meal and pork,” said Mary Beth Lasseter, interim co-director of the Southern Foodways Alliance.
Lasseter also said the state’s history with tamales goes back to the U.S.-Mexican War 100 years earlier, when U.S. soldiers traveled to Mexico and brought tamale recipes home with them. Others argue that tamales date to the Mississippi culture of mound-building Native Americans.
Some hypothesize that tamales made their way to the Mississippi Delta in the early twentieth century when migrant laborers from Mexico arrived to work the cotton harvest. African Americans who labored alongside Mexican migrants recognized the basic tamale ingredients: corn meal and pork.
Tamales are a staple in the Mississippi Delta, where they are often served as appetizers with saltine crackers, Lasseter said.
“Delta tamales are smaller than Mexican or Latin-style tamales and are usually made with pork and cornmeal and wrapped in corn shucks,” she said.
According to the SFA oral history, some boil their meat, while others simply brown it. Some people use masa, while most prefer the rough texture of corn meal. Most wrap in corn shucks, while a few have turned to parchment paper. Many season the meat and the meal, as well as the water used to simmer the rolled bundles.
Just like fried chicken, catfish, and biscuits, tamales are a signature Mississippi food. You can buy them from restaurants, street vendors, gas stations, and folks who prepare them in their own home kitchens.
by Steven Ward
Jewel McCain, owner of Original Sollys Hot Tamales in downtown Vicksburg, uses corn husks to wrap her tamales.
McCain, 72, bought the Washington Street restaurant from her mother — May Belle Hampton — after the original owner, Henry Howard Sollys, left it to Hampton following his death in 1992. Hampton and her family were close friends of Sollys.
Sollys, who died at 101, was a native of Cuba and moved to Vicksburg in 1939 – the same year he started making and selling tamales from a pushcart.
McCain, who started working at the restaurant in 1982, said Sollys gave her the recipe for his tamales before she took over the operation 10 years later.
“He was a hobo and rode the trains when he was young. During one of his stops, he saw a man with a broken arm selling tamales out of a cart,” McCain said.
Sollys, who needed a job, asked the man if he needed help. One day, the man went to the doctor and told Sollys he would finish making his tamales when he got back. In his absence, Sollys prepared the tamale meat. When the man came back from the doctor, he tasted the meat and said, “Who made this?” From that time on, Sollys started making the tamale meat.
Original Sollys Hot Tamales has had visitors over the years from all over the country. There’s a U.S. map filled with push pins from visitors on the wall inside the restaurant’s tiny dining room.
In 1997, The Smithsonian Institution invited McCain to Washington, D.C. to put on a tamalemaking demonstration during the 31st Festival of American Folklife.
Even today, McCain said she gets visitors at Sollys who said they saw a segment on the restaurant during an episode of “Delicious Destinations” on The Travel Channel.
What makes Sollys tamales so special?
“It’s the chili blend we use in the beef. The spices. We order it from Texas,” McCain said.
The other special ingredient is something “Papa Solly” used to call, “liquid gold.”
“That’s the beef kidney fat. We use it in the meat and the corn meal. Everything begins with the fat,” McCain said.
McCain, who arrives at Sollys most mornings at 4:30 a.m. to make the tamales, said she makes about 75 dozen a day and sells more than 2,000 tamales a week.
Jewel McCain, 72, is the owner of Original Sollys Hot Tamales in downtown Vicksburg.
A pot of steaming tamales at Original Sollys Hot Tamales.
Photos by Chad Calcote and Steven Ward
The 2005 oral history reported that Greenville had more hot tamale restaurants/food stations than any other city in Mississippi.
The most famous of those isn’t even most well-known for tamales.
Doe’s Eat Place has a national reputation for their mouthwatering and mammoth steaks.
Founded in 1941 by Dominick “Doe” Signa, Doe’s is run today by his two sons, Charles and Doe Jr., and their two sons, Charles Jr. and Doe III.
“I’ve been here my whole life,” Charles Signa, 75, said while sitting inside the family restaurant on Nelson Street.
“People come for the steaks. Tamales are a side. But I would say people come for both the steaks and the tamales,” Doe Signa III said.
Doe Signa III said he loves their tamales and could eat them every day.
“I definitely eat more tamales than steaks when I’m here,” Doe Signa III said smiling.
While the food is the main attraction at Doe’s, the restaurant’s atmosphere draws diners from all over.
Doe’s could be described as a “joint.” Tables form a small dining area around the kitchen, which sits center stage in the restaurant.
Charles Signa Jr. remembers a time when Dallas Cowboys owner Jerry Jones flew to town just to eat at Doe’s.
“We were very busy. A full house. And Jerry Jones shows up and asks for a table. I told him I was sorry, but I would have to put him on a waiting list,” Charles Signa Jr. said.
“He waited for 20 or 30 minutes, and we got him seated.”
Later, after Jones and his party had finished eating, he put a $20 bill on the table as a tip.
“I told him $20 was enough for some gas, but I could use a $20 million contract to come and play for him,” Charles Signa Jr. said.
Jones laughed and left. Turns out, Jones had given a $100 bill to every employee in the restaurant.
The tamales are made with ground beef from the steaks, beef kidney fat, corn meal, and spices.
Unlike Sollys and a lot of Mississippi tamale spots, Doe’s wraps their tamales in parchment paper instead of corn husks. continues on page 24
Charles Signa, 75, is one of the co-owners of Doe’s Eat Place in Greenville.
Longtime Doe’s Eat Place employee Cassius Haynes works on that day’s batch of tamales.
People come for the steaks. Tamales are a side. But I would say people come for both the steaks and the tamales,” Doe Signa III said. Doe Signa III said he loves their tamales and could eat them every day.
6 to 8 pounds boneless meat (pork shoulder, chuck roast, or chicken)
¾ cup vegetable oil
¼ cup chili powder
2 tablespoons paprika
2 tablespoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground cumin
Cut the meat into large chunks and place in a large, heavy pot. Cover with cold water. Bring to a boil over high heat. Cover the pot, reduce the heat to medium-low and simmer until the meat is very tender, about 2 to 2 ½ hours. Remove the meat and reserve the cooking liquid.
When the meat is cool enough to handle, remove and discard any skin and large chunks of fat. Shred or dice the meat into small pieces. There should be about 14 to 16 cups of meat. Heat the vegetable oil in a large, heavy pot over medium heat. Stir in the chili powder, paprika, salt, pepper, cayenne, onion powder, garlic powder and cumin. Add in the meat and stir to coat with the oil and spices. Cook, stirring often, until the meat is warmed through, about 7 to 10 minutes. Set aside.
While the meat is cooking, soak the husks in a large bowl or sink of very warm water, until they are softened and pliable, about 2 hours. Gently separate the husks into single leaves, trying not to tear them. Wash off any dust and discard any corn silks. Keep any shucks that split to the side, since two small pieces can be overlapped and used as one.
8 cups yellow corn meal or masa mix (available in most grocery stores)
4 teaspoons baking powder
2 teaspoons salt
1 2⁄3 cups lard or vegetable shortening
6 to 8 cups warm meat broth (from cooking the meat)
Stir the corn meal, baking powder, salt and lard together in a large bowl until well blended.
Gradually stir in enough warm liquid to make soft, spongy dough that is the consistency of thick mashed potatoes. The dough should be quite moist, but not wet. Cover the bowl with a damp cloth.
Remove a corn husk from the water and pat it dry. Lay the husk on a work surface. Spread about ¼ cup of the dough in an even layer across the wide end of the husk to within 1 inch of the edges. Spoon about 1 tablespoon of the meat mixture in a line down the center of the dough. Roll the husk so that the dough surrounds
To simmer: Stand the tamales upright, closed side down, in a large pot. Place enough tamales in the pot so that they do not fall over or come unrolled. Carefully fill the pot with enough water to come just to the top of the tamales, trying not to pour water directly into the tamales. Bring the water to a boil over high heat. Cover the pot, reduce the heat to medium-low and simmer until the dough is firm and pulls away from the husk easily and cleanly, about 1 hour.
the filling and forms a cylinder or package. Fold the bottom under to close the bottom and complete the package. Place the completed tamales in a single layer on a baking sheet. Repeat until all dough and filling is used.
To steam: Stand the tamales upright, closed side down, in a large steamer basket. Cover the tamales with a damp towel or additional husks. Steam the tamales over simmering water until the dough is firm and pulls away from the husk easily and cleanly, about 1 to 1 ¼ hours. Serve tamales warm, in their husks. Remove husks to eat.
Source: Southern Foodways Alliance
For more information about the alliance’s hot tamale oral history,
Because of the prevalence of tamale places in Greenville, on July 18, 2012, Greenville was named the “Hot Tamale Capital of the World.”
Plans for the inaugural Delta Hot Tamale Festival were put in motion then, said Deanne New, marketing coordinator of Main Street Greenville.
The festival is held every October. This year the festival is slated for Oct. 14 and 15.
Since that time, the festival has grown from a one-day event that drew about 5,000 people to downtown Greenville to a 2-day festival featuring three music stages, a tamale-eating contest, a tamale-cooking contest, parade, and family carnival.
“Since the first festival, many tamale novices have become fully-operational tamale vendors, increasing the number of tamale restaurants locally and regionally,” New said.
Different vendors will be selling tamales on Friday and even more on Saturday.
“But to get a taste of a variety of tamales, tickets to Flavors of
the Festival are a must. This event pairs eight of the tamale vendors’ creations with craft beer. In the past, we have seen traditional Delta-style tamales, traditional Mexican-style tamales, and then creations featuring everything from wild game to dessert tamales. Tickets for Flavors of the Festival always sell out and will be available on our website in the weeks leading to the festival,” New said.
Annually, Greenville sees visitors from all over the world, but last year’s event brought over 32,000 people from four countries and 16 different states.
New said the festival is “a giant reunion of Deltans who come home to remember the flavors of their childhoods mixed with a whole new crop of tamale-lovers wanting to experience the history and culture of the Delta through the sights, sounds, and tastes of the festival.”
“You can fi nd a crowd as diverse as the types of tamales available, and while the stories are fascinating and the food is phenomenal, the company you’ll fi nd at the Delta Hot Tamale Festival is second to none,” New said.
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A pumpkin is a fruit simply because anything that starts from a flower is botanically a fruit. In Mississippi, farmers start planting pumpkin seeds in early to mid-July, depending on the variety, to ensure the perfect pumpkin for picking in a pumpkin patch or carving for Halloween.
Yes! Pumpkins are low in calories and rich in vitamins, minerals, and antioxidants, making them incredibly healthy to eat. The phytonutrients in pumpkins can boost your immune system, protect your eyesight, reduce your risk of certain cancers, and promote heart and skin health.
Yes, but it’s a hassle! Most pumpkin varieties will bake, but they’re very stringy, bland, and watery. The best baking pumpkin varieties are smaller with sweet and smooth-textured flesh. Unless you want to go the extra mile, utilize canned pumpkin puree for baking. Pumpkin puree acts as a sweetener, provides moisture, and can be an adequate fat substitute in anything from muffins to soups. But pumpkin is unlike other baking ingredients, be careful not to misuse it. Avoid using pumpkin puree as a blanket substitute for sugar and butter. Instead, use pumpkin puree in recipes that call for it, or look for recipes that use applesauce as their moisture and fat and substitute the pumpkin puree 1:1 for the applesauce.
No! Make sure you are reaching for pumpkin puree and not pumpkin pie filling for baking. Every can of pumpkin pie filling has different amounts of sugar and spices. Typically, you’re adding that to the recipe already, and you won’t know how to adjust. If you accidentally grab pie filling instead of puree, turn it into pie using the recipe on the back!
Yes! Many Mississippi wildlife enjoys pumpkin flesh and seeds. Toss pumpkins into the woods instead of into the trash. Just be sure not to feed animals old painted pumpkins, which can be toxic.
This fall, whether you bake with pumpkins or not, visit a Mississippi pumpkin patch or corn maze and share your new pumpkin knowledge with neighbors on a hayride!
Perfect for fall parties! To make standard-sized cupcakes, just use a traditional muffin tin and adjust the time for baking.
3/4 cup all-purpose flour
1 1/4 teaspoon pumpkin pie spice blend
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup canned pumpkin puree
3/4 cup granulated sugar
1 large egg
2 tablespoons vegetable oil
2 tablespoons orange juice pulp-free Sprinkles (optional garnish)
Preheat oven to 350 degrees. Line a 24cup mini muffin tin with paper liners.
Mix flour, pumpkin spice, baking soda, and salt in a medium-sized bowl. Mix and set aside.
Combine pumpkin puree, sugar, egg, oil, and juice in a large bowl. Whisk until just blended.
Add flour to the pumpkin mixture and stir with a fork or whisk until moistened.
Use a tablespoon to fill prepared muffin cups about 3/4 full.
Bake in preheated oven for 15-20 minutes, checking for doneness with a toothpick inserted into the center of the cupcake.
Remove cupcakes from muffin tin and allow to cool completely on a wire baking rack before decorating.
Best with homemade or store-bought cream cheese frosting!
This recipe works in layers, making two pies. You’ll need to make them in advance because the pies will need a few hours in the refrigerator to set.
1 can of pumpkin puree
1/2 cup sugar
8 ounces cream cheese softened
2 8-ounce containers of whipped cream
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 3.4-ounce box instant vanilla pudding
1 cup milk
2 pre-made crusts (9-inch crust)
Bottom Layer: Add cream cheese, sugar, and one 8-ounce tub of whipped cream to a bowl and blend well with mixer. Evenly divide the mixture into your crust covering the bottom.
Middle Layer: In a medium-sized bowl, whisk pudding and milk and stir until thick. Add in canned pumpkin puree and spices. Whisk till blended. Evenly divide the pumpkin pudding mixture on top of the bottom layers.
Top Layer: Use the second 8-ounce container of whipped cream to evenly top the pies.
Refrigerate for at least an hour before eating so the pie has time to set com pletely. Sprinkle with cinnamon before serving for added flavor and fall flare!
by Rebecca TurnerRebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she lives in Brandon and has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media @RebeccaTurnerNutrition and online at www.RebeccaTurnerNutrition.com.
Events open to the public will be published free of charge as space allows. Submit details at least two months prior to the event date. Submissions must include a phone number with area code for publication. Email to news@ecm.coop. Events are subject to change.
The Mississippi State Fair. Oct. 6 through Oct. 16. Jackson. Mississippi State Fairgrounds. This year, the fair will kick off with a ribbon cutting ceremony open to the public at 11a.m. Oct. 6, at Gate 1 on the corner of Jefferson Street and Amite Street. The Great American Wild West Show will take place daily at 5:30 p.m. and 7:15 p.m., with additional performances at 2 p.m. during the weekend. The show will be in the Mississippi Frontier Village with the pig races, petting zoo, pony rides, train depot, rattlesnake show, and other activities. Four nationally recognized artists will perform on the Budweiser Main Stage: Scotty McCreery, B.o.B., Midnight Star, and Bobby Rush. Admission to the concerts is free with regular fair ad mission. Local artists and bands will perform on the Main Stage throughout the duration of the fair. The Mississippi State Fair Talent Show takes place Friday, Oct. 7, and Saturday, Oct. 8, at 6 p.m. in the Coliseum. New this year is the 2022 Little Miss Mississippi State Fair beauty pageant taking place Sunday, Oct. 9, at 9 a.m. The Ag Expo with the Genuine MS Store will be located inside of the Trade Mart. Returning to the Equine Center on the first weekend of the State Fair is the X-Treme Bull Riding Fall Nationals and the Tri State Rodeo. Gate admission is $5 per person and a parking fee of $5 per car. Children aged 6 and under will be admitted free. Admission is free every week day from 11 a.m. until 1 p.m., except on Monday, Oct. 10, Columbus Day. Details: mississippifairgrounds.com.
Craft Fair and Bake Sale. fair will be held from 9 a.m. to 3 p.m. at Nativity Lutheran Church, corner of Crossgates Boulevard and Old Brandon Road. Offering is welcome. Door prizes, multiple vendors, Nativity’s famous baked goods and food at lunch. Start your holiday shopping early with hand-crafted gifts. Admission is free. Church proceeds to benefit social ministries such as: Harbor House, Center for Violence Prevention (Assistance for Abused Women & Children), Rankin County Human Resource Agency, Mississippi State Hospital, VA Vol unteer Services, Habitat for Humanity, Stewpot, and the annual Live Nativity Scene. Details: 601-825-5125.
Barn Sale. collectables for sale from 7 a.m. to 5 p.m. Barn Sale Auction on Friday night at 5:30 p.m. More than 90 collectors with antiques and unusual items for sale. Concession stands sell breakfast and lunch. Parking is $2 per car. Good for both days. 4799 Old Highway 11. (Oak Grove) Details: 601-818-5886 or 601-794-7462.
Bluegrass in the Park. by Friends of Clarkco State Park. Entertainment will include Bound & Determined of Northport, Alabama, Answered Prayer Gospel Band of Brandon, and Tyler Carroll and Pineridge of Quitman. Bring your lawn chairs. Concessions for sale by Friends of Clarkco State Park. Entry fee is $2 per person. 10 a.m. to 5 p.m. Clarkco State Park, 386 Clarkco Road. Details: 601-776-6651.
The Gulf Coast Military Collectors & Antique Arms Show. Oct. 28 and 29. Biloxi. Historical artifacts from all periods and wars — Civil War, WWI, WWII, Korea, Vietnam bought, sold, traded, and exhibited. 11 a.m. to 5 p.m. on Oct. 28. 9 a.m. to 4 p.m. on Oct. 29. Joppa Shriners’ Center, 13280 Shriner’s Blvd. Take I-10 exit 41 (Wool Market/Shriner’s Blvd.) between Biloxi and Gulfport. Go north to the 4-way stop, then continue north 1/4 mile to the Joppa Shriner’s Center on the right. Admission is $7. Details: 228-224-1120.
Byrd’s Chapel Annual Fall Festival. Oct. 29. Carriere. Crafts, food, and auction. 26 Byrd’s Chapel Road. Details: Pam Farr at 601-799-6606 or Mae Smith at 607-875-9008.
Soule Live Steam Festival. Nov. 4 and 5. Meridian. America’s last intact steam engine factory. Beltdriven machine shop in operation. From 9 a.m. to 4 p.m. at the Mississippi Industrial Heritage Museum, 1808 4th St. Admission is $10. Students free on
Magnolia State Gem, Mineral, and Jewelry Show. Nov.11-13. Pascagoula. Friday and Saturday from 10 a.m. to 6 p.m., and Sunday from 10 a.m. to 5 p.m. at the Jackson County Fairground Civic Center. Exhibits, demonstrations, and educational resources. Fossils, gem stones, jewelry, and supplies will be on sale. Details: 601-947-7245 or www.mgcgms.org
Turkey shoots: Nov. 12 and Dec. 17. Jackson County. Shoots begin at 9 a.m. and end at 1 p.m. Daisy Masonic Lodge No. 421, 25700 School House Road. Vestry. Drive 14 miles north of Vancleave off Hwy 57. Details: 228-383-2669.
Purvis Street Festival. Nov. 12. Purvis. Crafts, food, entertainment, car and truck show. Main Street. 9 a.m. to 4 p.m. Details: 601-543-9815.
Holy Land Trip. Nov. 25 to Dec. 4. Ronnie and Beverly Cottingham are hosting a trip to the Holy Land. This will be their 20th time to host trips to “the
Hanging on the side of the pantry in our kitchen is an old Kellogg crank telephone. The photo that accompanies this article was taken with a modern telephone that usually “hangs” in my shirt pocket. Times change!
I bought the old crank phone years ago to try to atone for one of my childhood acts of stupidity.
My grandfather, for whom I am named, Walter Cummings, had the telephone exchange at Ratliff in Itawamba County in the early years of the 20th century. The switchboard was upstairs at his house. The house is still there. It’s just up the hill from the Ratliff Community Center. It’s where my mama was born. She always wanted to ride by it when we visited Oak Grove Cemetery. I’ve never been inside. But I’ve heard stories about granddaddy’s telephone company when it was there.
Granddaddy used his children as operators. Mama’s oldest sister, Aunt Cap (who would have been nine years old at the time. Mama wasn’t born yet) used to tell us that back in 1910 when Halley’s Comet came around, people were in a panic. They thought it was the end of the world. She said you should have heard them on the telephone; women saying they were going to sell everything they had and move away. It dawned on me after years of hearing this story that granddaddy’s kids were listening in on phone calls! So, I confronted Aunt Cap about it one day. She never denied it. Her excuse was, “Well, they hadn’t invented radio yet.”
When I was just a kid, I found one of those old Kellogg crank telephones tucked away in a dark closet at the top of the stairs at grandmother’s house in Fulton. I foolishly asked if I could have it. I was way too young for such a treasure. Back before realizing there is more to a thing than just “the thing” itself. Grandmother said yes.
We took it back home to Greenville. I don’t think it lasted a year. We’d turn the crank and make it ring. Then one day an older cousin convinced me we should take it apart so we could play with the magnets. I have no idea what ever happened to those magnets. The last time I saw its case, the wood had weathered, and it was on top of daddy’s old scrap lumber pile.
So, decades later when I found this almost-identical telephone I bought it out of respect for my granddaddy’s telephone venture a nd to replace the phone I lost to childhood before I developed a sense of tradition.
The telephone-comet story came to mind again a few weeks ago when we were back at Ratliff and Oak Grove Cemetery for my brother-in-law’s funeral. I was asked to say a few words. And seeing as how family members were there who are scattered literally from the west coast to the east coast and most of whom would never be back in Mississippi, I wanted to tell them a little about the area, and the family they were a part of. The telephone story was one of the tales I told them along with more serious stuff. I didn’t tell them the part about me taking granddaddy’s old telephone apart.
Seeing those young faces hit home that, times do change. We are the “old folks” now. But the old ways stay with us, too. For instance, we still “hang up” our phones after a call, even though there is nothing on a modern telephone to “hang up,” anymore. Except for tradition.
by Walt Grayson Walt Grayson is the host of “Mississippi Roads” on Mississippi Public Broadcasting television and the author of two “Looking Around Mississippi” books and “Oh! That Reminds Me: More Mississippi Homegrown Stories.” Walt is also a reporter and 4 p.m. news anchor at WJTV in Jackson. He lives in Brandon and is a Central Electric member. Contact him at walt@waltgrayson.com.When I was just a kid, I found one of those old Kellogg crank telephones tucked away in a dark closet at the top of the stairs at grandmother’s house in Fulton.
