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
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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.
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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.
Fall is a busy time, and October is especially busy with school, community, and sports activities in full swing. It’s also when cooperatives around the country celebrate National Co-op Month. When I say Southern Pine celebrates Co-op Month, it means we are celebrating you. After all, our co-op wouldn’t exist without you, our members.
Our core business purpose is to serve as your electricity provider. Still, the larger mission of the co-op is to help make our corner of the world a better place. “Concern for community” is one of seven guiding principles that all electric co-ops share. As our lines run through the service territory, so does our concern for the community. That concern guides our decisions because being a co-op means being a responsible partner and good neighbor.
Because of our concern for our community of members, we work tirelessly to bring the electric power reliably and affordably. As one of the largest geographical electric cooperatives in the United States, that’s no easy task. We maintain over 10,500 miles of lines that span 11 counties. Our lines run through fields, neighborhoods, swamps, and some extremely rough terrain. In addition to maintaining the lines, we must make sure that the rights-of-way remain hazard free. A lot of work goes into getting the electricity to your home, and our dedicated team never stops working for you.
Southern Pine works to help our community thrive through initiatives led by employees and a local board comprised of neighbors who live right here. Because we’re local, we understand our community’s unique needs and strive to help meet them. With your help, we have been able to support local communities
through food drives and pet food drives to help our most vulnerable members. Sometimes it is the simple things that we all take for granted that matter most. The most requested item from nursing homes is socks, and each year we try to fill that need through our Cold Feet Hurt program by collecting and delivering socks to residents and to community shelters.
As your trusted energy partner, we know that saving energy and money is essential for you. That’s why we have several programs to help, including energy audits, Comfort Care Advantage, energy fairs, and conservation information. We want to empower you to manage energy use at home. If you haven’t already, I encourage you to take a moment and sign up for My Power. You can conveniently monitor and manage your energy use, pay your bill, or view your billing history through My Power. And, of course, we are always here to help, so give us a call if you have questions about your energy bills.
Southern Pine is continuously looking at new ways to operate more efficiently while providing the highest level of friendly, reliable service that you expect and deserve. After all, we’re your local co-op, built by members to serve members.
by Chris K. Rhodes
President/CEO Southern Pine Electric
Texting is the easiest way to let Southern Pine know you have an outage, so make sure your mobile number is current. If you need to update your information, visit southernpine.coop.
When we changed payment service providers in 2021, the one-time payment option was not available through the new provider. Although members could still pay through their MyPower accounts, not all members have or want an account. Through diligently working with the current vendor, we are happy to report that MyPower Quick Pay is now available at southernpine.coop.
Making a payment is quick and easy, and all you need is your account number and the last four digits of your phone number that is associated with the account. Once you verify the account is correct based on the address listed, you can proceed with making a payment. If you need to update your phone number with us, please visit southernpine. coop to easily submit any necessary changes.
Give it a try. We think you’ll find it quick, convenient, and easy to use.
If you’d like to do even more to monitor your usage, pay your bill, update information, and more, then sign up for MyPower. You can also store your credit card and bank account information for future payments through MyPower. Signing up is easy. Just visit southernpine.coop, click on the MyPower icon at the top right of the page, and select “Create account.” When you enter your information, you’ll receive a verification code through text or email. If you choose email, please check your spam folder if you don’t receive it. Depending on your personal email settings, sometimes the email is in this folder.
Once you confirm, you are all set to view or pay your bill, review your daily usage to help you decide when you use the most energy to determine how you can reduce your cost, view past bills, and so much more.
Two easy, convenient online payment options are available. All you need to do is select which option works best for you.
Soft-spoken, friendly, and humble is the first impression you’ll have of Charles Wilson when you meet him. At 71, he’s not slowing down for one minute. He continues to do what he loves at Stacy Joe Southern Skins, started 12 years ago upon his return to his hometown, Pinola.
Growing up in Pinola, Charles remembers frying pork skins with his grandmother when he was five or six years old. “Back then, she used to fry them outside because she didn’t have a building to do it in. She’d let me do just about everything, and it was a lot of fun. I always look back and think how much fun I had,” he said. It was during those early years with his grandma that he decided he’d give it a try when he got older.
When Charles graduated from high school, one year before it integrated, he immediately signed up and entered the U. S. Army to serve his country in Vietnam. During his 18 months abroad, Charles saw and experienced battles he’ll never forget. “Even today, I still think of that war every single day,” he said. “I came back after my tour and had lost a lot of my hearing in both ears.”
Returning to the U.S., Charles decided he wanted to explore new places. During his travels, he vacationed in Milwaukee, Wisconsin. That vacation turned into 19 years because he landed a job at Super Steel and decided to stay. It was a home away from home until his dad got sick. He returned to Pinola to care for his father and thought about his childhood with his grandma. It was time to start frying skins. He shadowed a friend who had made fried pork skins for years and learned how to make the best product. “Now I’m pretty sure I’m the only one in Simpson County who does it,” Charles said.
Stacy Joe’s most significant order so far is about 400, which is a lot of skins. Frying skins about three days a week, he and his helper and brother-in-law, Joshua Poindexter, don’t start frying until the order arrives so they’ll be fresh. On the other days, you can catch him cutting grass or boiling peanuts to sell.
Charles said he loves high school football, his wife, family, and people. “I always try to be kind to people and treat them well because I love meeting new people,” he said. It’s easy to see how kind he is when he talks excitedly about being one of the member spotlights at our annual meeting. “I am looking forward to the meeting and seeing all the people, letting them try my skins, and making new friends,” Charles said.
The southern skins are outstanding, but Charles Wilson’s kindness is what really shines.
Join Charles at our annual meeting November 10, 2022, where you can sample some of the Stacy Joe Southern Skins. Doors open at noon.
By Ramona Anderson, Human Resources and Training Specialist
I want everyone to heed these words — listen to your body because it tells you so much. Usually, I am very faithful with my annual checkups, but I was scheduled for it when Hurricane Katrina hit, so it got pushed back. A few days after Katrina while still dealing with the aftermath, I had a horrible fall resulting in a concussion and a broken nose requiring surgery. Then, my husband of 21 years, Scott, tragically passed away, pushing it back even further. In the meantime, I noticed a spot I didn’t think was cancer, but I mentioned it to my doctor when I finally had my appointment.
It was cancer. My first thought was, “how can this be? I just lost my husband.” My journey with breast cancer began on May 4, 2006. Significant dates are important to me, so I will never forget this one. May 4 is not only my breast cancer anniversary; it is six months to the day I lost my husband. Strangely enough, I never thought about my mortality until after my treatments when my oncologist told me that I had done really well and that it was a tough treatment plan.
At first, I tried to bargain with God just as I had done after Scott’s death. I promised God I would encourage other widows and widowers beginning their new paths without their soulmates. Just like I’d done after Scott’s death, I was once again trying to bargain with God. I promised God that I would reach out to other cancer patients and help in any way possible. Whether offering a listening ear, a ride to appointments, cooking dinner, or whatever He wanted me to do, I promised to be a helper if He would see me through this.
When you hear “you have cancer,” you immediately want to get it out. The day after my diagnosis, I scheduled the surgery and first chemo treatment. But later the next week, when my heart and brain had time to catch up, I elected to get a second opinion and plan. I ended up at Kirklin Clinic in Birmingham with the most incredible team of medical professionals.
My treatment plan included a lumpectomy, nine chemotherapy treatments, 35 radiation treatments, a year of taking Herceptin, and 11 years of hormone inhibitors. That’s a lot to handle, and it takes a toll on your body. Treatments occurred every two weeks, and I
felt I could conquer the world the day after treatment. The next day, though, I was down for the count with bone and joint pain, flu-like symptoms, and jitters. These ailments lasted about four days; then, I would have a week of feeling fairly good. I lost my hair and experienced a terrible case of chemo brain, which is a genuine condition causing memory loss. I couldn’t remember anything. That is when I started to write everything down, and I still do today.
Anyone with a significant illness like cancer knows that life does not stop with a diagnosis. My two sons, Cole, who was 16, and Seth, who was nine, needed me. I was in the process of building a new house. Things still had to happen, but I had support from my mother, who was exceptional at stepping in with the children when I was away for treatment.
I kept pushing forward, praying, and believing, and thankfully I made it through. My faith in God and my love for my children, family, and friends were all instrumental in me getting to the end. After treatment, I’ve had yearly appointments and no signs of cancer. Thanks to God, my doctors, and treatments, I have experienced tremendous blessings and joys in my life in the years after cancer.
Thanks to my treatments and God, and fulfilling my bargain with God, I met my husband, Glenn, who had lost his wife to breast cancer. I gained a bonus son, daughter, son-in-law, daughter-in-law, and four of the sweetest and cutest grandchildren. Since cancer, I graduated from college, saw both my boys play ball and watched as they graduated high school, then college. I was able to attend their weddings and gained two wonderful and talented daughters-in-law that I love. I met the love of my life and grew my family and I continue to experience the wonders of life with Glenn. I am beyond grateful.
To pay it forward, I work with The Pink Ribbon Fund, a non-profit agency that blesses breast cancer patients by helping with their needs. Through our fundraising efforts, breast cancer patients receive grants to help with various needs.
I thank God for my life, family, and blessings, and I hope to continue to pay it forward for years to come.
Southern Pine’s Annual Membership Meeting will be held on Thursday, November 10, 2022, with doors opening at noon and the business meeting beginning at 2:00 p.m. The meeting will be held at the headquarters office at 13491 Highway 28 in Taylorsville. We encourage all members to attend the meeting and take an active part in the cooperative’s business.
By attending the meeting, members will gain a better understanding of the electric utility industry and the business affairs of Southern Pine. Attending the meeting to discover the many benefits of membership is the best way to show your support for Southern Pine and the work we do in the communities we serve.
The membership meeting exemplifies our commitment to our members. It is just one way we can communicate what is going on at the co-op as we work to provide reliable, affordable electricity. Members enable us to complete our mission by supporting our efforts to give back to all the communities we serve. Without our members, we would not exist, and numerous programs that directly benefit members, and their families, would not be possible.
Member opinions are critical for Southern Pine to succeed, and we thank you for your support over the last 84 years. As a Southern Pine member, you have the full support of the co-op while we work together to bring in better jobs, keep electricity costs affordable, and participate in programs and initiatives that will help all of us.
We look forward to seeing you at the annual meeting and enjoying a time of good food and fellowship. Please join us to discover the many positive ways your co-op is moving forward as we continue bringing the power!
Parish has over 40 years of banking and analytical financial experience. As a director at Southern Pine, he has continued his education through credentialed programs with the National Rural Electrification Administration [NRECA] and other industry-related courses. A life-long, rural member of Southern Pine, he is committed to helping advance all economic opportunities and finding ways to bring good jobs to the region. He focuses on services and activities that support Southern Pine members and has strong core values that exemplify the cooperative principles.
He is active in his community and has constructive working relationships with leaders and officials across his county. He has served as past president and treasurer for the Prentiss Rotary Club and the Jefferson Davis County Chamber of Commerce as well as the Jefferson Davis Forestry Association. Parish and his wife, Sally, have three children and 10 grandchildren.
A successful business owner, Berry has also served on the board of a regional bank and has accounting experience. As a secondgeneration business owner, he aggressively searched for innovative methods to improve business using technology and applications that streamlined order and sale processes and inventory control. With a commitment to exceptional service and straightforward practices, Berry supports Southern Pine members and employees through numerous co-op projects. As an NRECA credentialed director, he promotes transparency and sets exacting standards for the co-op.
He is active in the Chamber of Commerce and various community development projects. He is also involved in the cattle industry and works with the 4-H Advisory Board and the Mississippi Polled Hereford Association. Berry and his wife, Susan, have four children and seven grandchildren.
Eaton served as Mississippi State Representative for District 79 for 20 years, having served on the Public Utilities Committee for 16 years. A strong advocate for the advancement of agriculture in our state, he served on numerous committees that promoted farmers and small business owners, including many Southern Pine members. His experience in drafting policy and procedure, and genuine concern for landowners across the state, led to the successful enactment of numerous legislative bills that benefitted rural land and timber owners. As a farmer and businessman, he understands the challenges and concerns of rearing a family in a rural area and the vital importance of economic development.
Active in his community, he is a member of the Taylorsville Lions Club and the American Farm Bureau Federation. He, and his wife, Suzanne, have three children.
Kirby has been a Mississippi State Senator, representing District 30, for the past 30 years. In addition to serving as President Pro Tempore, the secondhighest ranking leadership position in the Senate, he serves on numerous committees that benefit Southern Pine members and all Mississippians. A political advocate for economic and workforce development, he has years of experience in policymaking, budgeting and finance, and infrastructure design.
Active in his community, Kirby is a member of numerous organizations and works to promote Southern Pine, its members, and employees.
BILLY PARISH JEFFERSON DAVIS COUNTY MIMS BERRY LAWRENCE COUNTY
BLAINE EATON SMITH COUNTY
DEAN KIRBY RANKIN COUNTY
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.
