Feed the body, feed the mind Southampton schools provide real meals to students learning virtually
Gladly fulfilling an oath
“Buck” Bryant strives to live up to the ideals of being Santa Claus Winter 2020 • vol. 11, no. 3
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contents winter 2020
Cover photograph by Stephen H. Cowles
ON THE COVER: William Whitehurst, left, hands a carton of meals to Wallace Brown, who will soon deliver them to Riverdale Elementary School students learning from home.
INSIDE THIS EDITION
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LET'S EAT! Deborah Joyce generously shares her own recipe for Mouthwatering Roast Turkey
Betty J. Ramsey Publisher Stephen H. Cowles Staff Writer Stephen Faleski Staff Writer Clyde Parker Contributing Writer Troy Cooper Designer Loretta Lomax Designer Mitzi Lusk Advertising Director
CATCHING UP WITH Dr. Daniel Hohman is living, working in Moscow
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MUSIC MAKERS Barista performs, composes, produces flavorful sounds
Michelle Gray Office Manager Western Tidewater Living is published four times a year by Tidewater Publications, LLC P.O. Box 497, Franklin, VA 23851 757-562-3187 Advertising rates and information available upon request to ads@thetidewaternews.com. Subscriptions are $20 annually in-state, $24 annually out of state and $30 annually overseas.
FULFILLING AN OATH “Buck” Bryant strives to live up to the ideals of being Santa Claus
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FEED THE BODY, FEED THE MIND Southampton County schools provide real meals to students learning virtually
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publisher's notebook PEACE – LET IT BEGIN WITH ME
“Let there be peace on earth, and let it begin with me; let there be peace on earth, the peace that was meant to be. With God as our father, brothers all are we. let me walk with my brother, in perfect harmony.” A simple song, “Let there be peace on earth,” written by Jill Jackson back in 1955 softly and reverently calls on each of us to do our part to make the world a better place. Within these pages you will find so many in our community who are doing just that. On this month’s cover of Western Tidewater Living are William Whitehurst and Wallace Brown, just a couple of our community heroes. As they help to load up meals destined for Riverdale Elementary School students you can see from the look of their eyes Whitehurst and Brown know this is serious business. With virtual learning for most students in the area, educators knew that making sure children have a nutritious meal each day was vitally important. As the saying goes — feed the body, feed the mind. Turn to Page 25 for more of the story. To the delight of children everywhere Santa Claus will soon be making his annual appearance, spreading happiness and joy. Meet Buck Bryant III of Ivor, who takes his roll representing Santa seriously. A member of the International Brotherhood of Real Bearded Santas (IBRBS) Bryant took a solemn vow in part that reads, “I promise
to use ‘my’ powers to create happiness, spread love and make fantasies come to life in the true and sincere tradition of the Santa Claus Legend.” On Page 18, Stephen H. Cowles explores the journey that led Bryant to his role as Santa. This holiday season let each of us take it upon ourselves to make a difference, follow the words of a simple song and let “peace begin with me.” At Western Tidewater Living we are blessed and grateful to be a part of this community and are thankful that there are so many great stories to share. There are many more stories within these pages, and we hope you will enjoy them. As this is a magazine about and for you, we welcome your ideas and invite you to share with us what you would like to hear more about by sending us a note at P.O. Box 497, Franklin, VA, 23851, giving us a call at 757-562-3187 or sending us an email at Magazine@TheTidewaterNews.com. We publish Western Tidewater Living each season — summer, fall, winter and spring. We invite you to pick up a copy of the latest issue as there is sure to be someone you know inside — a neighbor, a family member, a friend or perhaps even you! If you want Western Tidewater Living delivered to your home or office, we offer subscriptions and gift subscriptions for $20 per year (in state), just enough to cover the postage. To subscribe call us at 757-562-3187. Betty J. Ramsey is publisher of Western Tidewater Living.
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Mouthwatering Roast Turkey
STORY AND PHOTOS BY DEBORAH JOYCE OF FRANKLIN
T
his is the ultimate turkey recipe. I created it in Germany two years ago when hosting 20 of my dearest German friends in our home in the small village of Deutenheim. They had never been a part of an American Thanksgiving dinner before, and the pressure was on to impress. As I pulled this beautifully tanned, fragrant and juicy turkey from the oven, everyone gasped with delight. I am happy to share the recipe that warmed the hearts and bellies of the people I love, in hopes that it can do the same for you and yours. Because this recipe requires cooking your holiday turkey at low temperatures over several hours, the weight of your turkey is important. This recipe calls for cooking your turkey 1 hour for each pound, so, a 15-pound turkey is cooked for 15 hours. Ensure the turkey is fully thawed at least 24 hours before you plan to start cooking.
FOR THE FLAVOR INJECTION 1 thawed turkey 4 tablespoons salted butter 1 teaspoon dried thyme 1 teaspoon dried sage 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon black pepper 1 tablespoon salt 1/4 cup light olive oil 1/2 teaspoon poultry seasoning 3 tablespoons Worcestershire sauce Large bore meat injector FOR THE RUB 4 tablespoons olive oil
let's eat
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2 teaspoons salt 2 teaspoons black pepper 2 teaspoons dried thyme 1 teaspoon dried sage 1/2 teaspoons garlic powder 1/8 teaspoon cayenne pepper 1/2 teaspoon poultry seasoning FOR INSIDE TURKEY 1 whole large onion cut in half 1 large lemon cut in half 2 carrots cut in half FOR ROASTING PAN 1 quart apple cider 24 hours before cooking your turkey Remove any neck and giblets from the turkey cavity and place thawed turkey in a roasting pan in the refrigerator. The turkey will remain uncovered to allow the skin to dry out. This will give you a beautiful crispy skin when it is cooked. When ready to cook, add all injection ingredients into a medium saucepan and bring to a simmer on medium heat. Al-
low to simmer for 5 to 6 minutes stirring frequently. When the salt has dissolved, remove the pan from the heat and let cool for 10 minutes. Load the meat injector with marinade, and inject the turkey breast, legs, and thighs. Place the turkey uncovered into the refrigerator. Cook turkey for 1 hour per pound. For instance, for a 15-pound turkey I begin cooking at least 17 hours before I plan to serve. This allows time for the turkey to rest before slicing it. I like to start cooking my turkey late the night before. Preheat oven to 450 degrees, and remove the turkey from the refrigerator. Drizzle the turkey with 4 tablespoons olive oil, and rub over the entire surface to evenly coat the skin. Mix all the dry rub ingredients well in a separate bowl and rub the mixture evenly over the entire turkey. Cut the onion, lemon, and carrots in half and place inside the turkey cavity.
Place turkey in 450-degree preheated oven and cook for 45 minutes to an hour to brown the skin and kill bacteria before cooking at a lower temperature. Remove turkey from oven and pour the quart of apple cider into the roasting pan. Do not allow the cider to touch the bottom of your turkey, so depending on the size of your pan you may need less than a quart. Reduce oven temperature to 170 degrees and place turkey back into the oven. The turkey will cook for 1 hour per pound, and because the oven is set at the internal temperature you want your turkey to cook to, this will allow it to not overcook, even if it remains in the oven beyond set cooking time. Use a meat thermometer to check several areas of the turkey to ensure internal temperature is at least 170 degrees. When your turkey is done remove it from oven and let it rest 10 to 15 minutes. Carve and serve.
Whip up a classic fall treat This recipe for “Old-Fashioned Caramel Apples,” courtesy of “300 Best Homemade Candy Recipes (Robert Rose) by Jane Sharrock, benefits from the fall harvest. Old-Fashioned Caramel Apples Makes 12
INGREDIENTS 12 medium apples 2 cups granulated sugar 1 cup packed light brown sugar 2⁄3 cup light corn syrup 1⁄2 cup butter or margarine 1 cup half-and-half (10%) cream or evaporated milk 1 teaspoon salt 2 teaspoons vanilla extract 2 cups chopped pecans, 1 1⁄2 cups sweetened flaked coconut or 2 cups crisp rice cereal (optional)
1. Wash and dry the apples. Remove the stems. Insert a Popsicle stick into the stem end of each apple, using a twist-like motion so that the apple will not split. 2. Cover a large countertop area or a
large baking sheet with waxed paper. 3. In a large heavy kettle over mediumlow heat, bring the granulated and brown sugars, corn syrup, butter, half-and-half and salt to a boil, stirring until the sugars dissolve and the mixture begins to boil. Cook, gently stirring to prevent scorching, to the firm ball stage (246 F). Stir in the vanilla. 4. Remove from the heat. Cool until the mixture thickens slightly. Hold each apple by the wooden skewer and quickly twirl into the caramel, tilting the pan to cover the apple with caramel. Remove the apple from the caramel, allow the excess caramel to drip into the pan and then twirl the apple again to spread the caramel smoothly over the apple. Use a spoon to coat any part of the apple not covered with caramel. If desired, roll the coated apples in the toppings before the caramel sets. Place on the waxed paper until the coating is firm. Store in a cool place
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Lazy Weekend Yeasted Waffles Makes 16 waffles Many people look forward to the weekend, when they can sleep in a little later and not be pressured by the time constraints of a typical weekday. Weekends also may be a time when people can slow down and enjoy a hot, homemade breakfast. Those who want to treat their families or significant others to light crispy waffles — a perfect breakfast meal on relaxed weekend mornings — can enjoy this recipe for “Lazy Weekend Yeasted Waffles” from Laurie McNamara’s “Simply Scratch.”
INGREDIENTS 1⁄2 cup warm water 1 tablespoon sugar 1 1⁄4-ounce packet active dry yeast 3 cups unbleached allpurpose flour 3⁄4 teaspoon kosher salt 8 tablespoons unsalted butter, melted and cooled to room temperature 1⁄2 cup unsweetened applesauce
2 cups whole milk 2 large eggs 1⁄2 teaspoon baking soda 1 teaspoon pure vanilla extract Coconut oil, for brushing the waffle iron Room-temperature butter, for serving Pure maple syrup, for serving In a small bowl, stir together the warm water and sugar until the sugar has dissolved. Stir in the yeast and let it sit and
Mema’s Chili Soup INGREDIENTS 1 to 2 lb ground beef 1 - 40 ½ oz can redskin kidney beans 3 to 4 lbs potatoes, cubed 1 -16oz bottle ketchup Salt and pepper to taste 2 tbsp. sugar or more if needed 2 tbsp. chili powder or more to satisfy taste 2 medium sliced onions, chopped Cook ground beef in skillet until done and crumbly. Drain excess grease. In heavy kettle fill with potatoes, onions and enough water to cover. Cook until tender. Add ground beef, ketchup, salt and pepper, sugar and chili powder. Cook until well blended or about 30 to 45 minutes. If too thick, thin with water and ketchup. Serve with crackers, tossed salad and dessert. Very good any time. Eunice ‘Mema’ Everett, Joyner
proof for 10 minutes, or until foamy. In a very large bowl, whisk together the flour and salt. Pour in the yeast mixture, melted butter, applesauce and milk. Using a hand mixer, whisk until smooth. Cover with plastic wrap and let stand at room temperature, where it will rise for 8 hours to overnight. When ready to cook, in a small bowl, beat together the eggs, baking soda, and vanilla with a fork. Pour the egg mixture into the batter and whisk to combine. Preheat a waffle maker and lightly grease the plates with coconut oil. Working in batches, pour about 1⁄3 cup of the batter into the waffle maker and cook until golden, 4 to 6 minutes. Serve immediately with butter and maple syrup. Tip: Extra waffles can be flash frozen. Just place them in a single layer on a baking sheet and freeze for 25 minutes, then package them in freezer-safe containers or wrap tightly in aluminum foil. They’ll keep for 2 to 3 months and they reheat nicely because they can go straight from the freezer to the toaster.
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Eggnog is a classic for holiday celebrations No beverage is more associated with holiday cocktail parties than eggnog, which is a beloved beverage come the holiday season. While it’s perfectly acceptable to purchase store-bought eggnog in the dairy case and dress it up with a favorite spirit, most eggnog recipes only feature a handful of ingredients and are quite easy to make at home. Rum, whiskey and brandy are customary liquors to use in eggnog recipes. However, The Spruce: Eats has tastetested them all and believes brandy tops
the others for the perfect finished product. Enjoy their version of “Quick Brandy Eggnog” below.
INGREDIENTS 1 cocktail 1 ounce brandy 1 1⁄4 ounces milk 1⁄2 ounce simple syrup 1 egg yolk Grated nutmeg or cinnamon for garnish In a cocktail shaker, combine the brandy, milk, simple syrup and egg yolk. Dry
shake without ice. Fill shaker with ice, then shake vigorously for about 30 seconds to ensure the egg is well mixed. Strain into an oldfashioned or cocktail glass. Add a dash of grated nutmeg or cinnamon as a garnish. Note: Only use a fresh egg. Test the egg’s freshness by placing it in a glass of water. If the egg floats, discard it, as this indicates the egg is too old. Only use eggs that rest on the bottom of the glass. This will ensure the most flavorful drink and helps to reduce the risk of salmonella.
Happy Holidays
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catching up with
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Dr. Daniel Hohman STORY BY STEPHEN FALESKI
Dr. Daniel Hohman, the son of Franklin resident Daniel R. Hohman, has been living in Moscow, Russia since July 2019 while working for NASA. Off the job, he’s taken the opportunity to see some of Moscow’s sights, including Red Square.
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r. Daniel Hohman, a Gulf War U.S. Navy veteran, can barely look at a model of a Russian warship without thinking “target.” But that didn't stop the fighter pilotturned-medical doctor, who specializes in aerospace medicine, from accepting a position with NASA's Russia Services Group in Moscow in 2019. Now, as a member of the International Space Station launch team, he's tasked with providing medical care to the citizens of many nations, including some he once thought of as enemies. “Moscow is the most incredible city in the world,” Hohman said. “It's spotless in
cleanliness and 874 years old. The city's history is, simply, amazing. These people have been through so much in the last 120 years it would blow most American's minds. From the Revolution and the end of the Czars, to the hardship endured throughout World War II, then the rise and fall of the Soviet Union, one can barely begin to understand what they've overcome.” In addition to caring for visiting engineers, astronauts, cosmonauts and their friends and families, Hohman sometimes serves as a back-up flight doctor for training operations and as a backup for physicians at the American Embassy
in the event they are out of town or on vacation. “When you serve in the aerospace world, NASA is always 'there' in the periphery of what you are doing,” Hohman said. “We hear about the advances being made at the Aerospace Medical Association conferences every year and there is a relatively small number of Aerospace Med physicians in the nation, so we know one another pretty well. I had worked a rotation at Johnson Space Center in residency during the Space Shuttle days, and it is something you always have in the back of your head after being there. Given the opportunity to join the team was
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really a neat option after 29 years in the Navy.” Hohman, whose legal residence is Pensacola, Florida, was already used to the cold, having been stationed at Elmendorf Air Force Base in Anchorage, Alaska, just prior to joining NASA. The biggest culture shock, other than Moscow's cleanliness, he said, is its apparent lack of crime. “There is no graffiti or destruction of public property,” Hohman said. “Everyone works. There is no welfare. If you're blind, they find you a job that doesn't require vision. Same with people who can't walk, hear, speak or any other physical disability. … It's like America when I was young. You can get on a bus and go 10 miles away from home, at age 12, to go to a hockey game and no one is going to bother you. The community will, if need-
ed, in fact, take care of you.” Russia, as a whole, is much more ethnically diverse than one might imagine, Hohman added, with populations ranging from Siberians to those living on Russia's border with China, Germany and Scandinavia. “Russians look like the world,” Hohman said. “It's a tough life. The average person doesn't make a lot of money; not even the doctors, but everyone has what they need and they are appreciative of the opportunity to work and live here. “The modern amenities of this city are far more advanced than in the States. No one uses a credit card hardly. You just hold up your phone to pay for just about everything. The metro is the most efficient and extensive public transportation you've ever seen. … No one brings
food or drink and the metros remain as beautiful as the day they were opened, for decades and decades.” Speaking of food, “You can find every ethnicity of food choice in Moscow,” Hohman said. “There is no paucity of available products from every label and company in the world. Bentleys, Jags, Lambos and Ferraris are found daily on the streets.” “The language is very difficult,” he admits, but NASA, he said, offers its employees tutors. “People warm up to you at your gym or your favorite restaurants, but it takes longer than in the U.S.,” Hohman said. Prior to the global COVID-19 pandemic, Hohman had been performing with the Moscow International Choir and directing the choir at St. Louis Ro-
In addition to caring for visiting engineers, astronauts, cosmonauts and their friends and families, Hohman sometimes serves as a back-up flight doctor for training operations.
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Dr. Hohman sometimes serves as a back-up flight doctor for training operations and as a backup for physicians at the American Embassy in the event they are out of town or on vacation.
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man Catholic Church, one of three Catholic churches in the city. He's only recently gone back into rehearsal with the International Choir to get ready for its Christmas concerts. “In the winter, you can ice skate through Gorky Park or out at the VDNH on the world's largest ice skating rink at over 4.9 acres,” Hohman said. “You can even skate in Red Square in the shadows of the world-recognized St. Basil’s [Cathedral]. … Curling centers are around and hockey, of course, is a national pastime. The teams even have cheerleaders and there are four major teams in the city … each with their own giant arena.” “The arts in Moscow, of course, with the Bolshoi Ballet and the music and theatre here, are top notch,” he added. Hohman expects to move back to the United States in June of next
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year, but isn't planning on returning to Pensacola or Tidewater. “Pensacola has been a great place to call home, so has Tidewater, but having been busy and deployed the better part of the last 40 years, I am ready to settle on the Gulf Coast in Florida and spend a little time with the family,” Hohman said. “The isolation imposed by the coronavirus has forced me to look at the important things in life and, though the adventures have been numerous and amazing, it's time to settle down, a little, and share what I've learned with the next generation of flight physicians in the Navy and Air Force.”
Dr. Hohman tries his hand at curling, a sport in which players slide stones on a sheet of ice toward targets, called “houses.”
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Music brews, percolates in Kasey Square's imagination Barista performs, composes, produces flavorful sounds STORY AND PHOTOS BY STEPHEN H. COWLES
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s Kasey Square prepares coffee that gets customers humming, he's also got a tune playing in his head that wants performing. The co-owner of Storehouse Coffee in downtown Franklin not only creates cups of java to people's satisfaction, but he also composes, performs and produces music of his own making. During lulls and after closing the shop with his wife, Delia, he will go to a table where he'll noodle on an electronic keyboard; applications on a connected laptop aid in recording and scoring as he's playing. Originally from Newport News, he came to Western Tidewater through his family. His mom, the Rev. Dr. Evelyn Square, is pastor of Scott's Revival Church in Franklin, which was started in the 1960s by her father, the late Bishop Clinton L. Scott. Dad is Ernest Square, who is the chairman of the church deacons. “All of us know how to play a musical instrument. Our grandmother, Bernice Scott, taught us organ and piano,” said Square, who started lessons on the drums at 3 years old (“I thought I was a drummer”) and continued to about 10 before going on to other instruments including classical and Hammond organs, keyboards and synthesizers. “I have not stopped playing since,” said Square, 35. At Norfolk State he majored in music education. After a year off following graduation, he woke up one day with the thought, 'I'm going to start teaching,” and went on to do so at Lake Taylor High School. “There was not a lot of freedom in public education,” Square said about the decision to stop five years later. “I'm more of a creative force when it comes to art.” Knowing how to play trumpet, guitar and even a little bass are also in his musical toolbox (“Violin is scary.”), and that enabled
music makers
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At Storehouse Coffee, Kasey Square gets some time to work on a song using an electronic keyboard and laptop.
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him to participate with other more accomplished and renowned musicians and groups such as Robert Randolph and The Family Band and the Blind Boys of Alabama. All that in turn took him to Australia, the Netherlands, Poland, Canada, Mexico and the United States. “We traveled up until we decided to stop in 2018. It was taxing,” he recalled. Two years later Square met Delia through a mutual friend in Norfolk. The attraction, though, was not immediately mutual. “She didn't like me at first, but I won her over,” he added with a smile. Her creative abilities include not only as co-owner of Storehouse, but also as a photographer, foodie and mother to their two sons, Kels and Dex, also known as “D.B.” The former is already more of a bud-
ding writer than musician, and the latter is drawn to the piano and drums. “I don't mandate,” Square said about whether or not they'll also play instruments. “I let them explore. It will find you or you will find it.” Three of his music-related projects include first, the formation of The Evening News, which produced the 2013 selftitled debut album available on iTunes. Second is the creation of Black Trek, a music production company. Third is his involvement as an organist in Pharrell Williams' upcoming project, “Voices of Fire,” which is to be featured on Netflix. Square described the Virginia Beach native as “chill and humble.” Other musicians he admires include Yellowjackets, Nas, John Mayer, Bill Evans, Pat Methany, Herbie Hancock and Chick Corea; the latter two were pianists
in jazz legend Miles Davis' group. Speaking of Corea, you can watch Square perform “Spain,” at When Tidewater Talks on Facebook and YouTube.com. Square foresees that he'll one day return to music full time and travel again, but for now both coffee and Black Trek are on his mind. Oh, there is one last thing. Referring back to his own band, The Evening News, he said, “We are writing songs for our sophomore album. We're all in different places so there's no set date. We want to surprise everybody.” The Music Makers focuses on local individuals, duos, trios, bands and choirs that create music full time or even on the side. If you fit that category and are interested in being featured, call 757-562-3187 or email Magazine@TheTidewaterNews.com.
western tidewater living
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Correction from the Fall Issue
The man pictured on page 16 of the Fall edition of Western Tidewater Living is Neal Johnson, left. At right, the man pictured on page 20 is Forrest Johnson.
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Gladly fulfilling an oath “Buck” Bryant strives to live up to the ideals of being Santa Claus
STORY BY STEPHEN H. COWLES PHOTOS SUBMITTED BY BUCK BRYANT III
A
lmost anyone can don a red suit, a fake beard and resemble a certain famous jolly old elf. But there are those fortunate men whose own facial hair and physique give them the distinct edge to become a servant of St. Nicholas — better known to us as Santa Claus. Collis “Buck” Bryant III of Ivor has such a gift, but that's not enough for him or anyone who desires to truly represent Santa. About 18 months ago, Bryant made a promise with his whole heart. In order to become an official member of the International Brotherhood of Real Bearded Santas (IBRBS), he had to recite “The Santa Claus Oath.” That vow, created by Phillip L. Wenz, reads in part: “I know the 'real reason for the season' and know that I am blessed to be able to be a part of it.” “I promise to use 'my' powers to create happiness, spread love and make fantasies come to life in the true and sincere tradition of the Santa Claus Legend.” “I pledge myself to these principles as a descendant of St. Nicholas the gift-giver of Myra.”
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Santa Claus (aka “Buck� Bryant III) with children at a past holiday gathering in the Make Something Studio in Suffolk. With him, from left to right are Charlotte Spradling, two girls unidentified, Emma Rae Amrine (in hat) and Baylee Thurman.
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As Santa Claus, Buck Bryant is joined by assisting elves Charity and Becca and Chief Elf, Lesia, who are also two of his daughters and wife.
western tidewater living As a member of the International Brotherhood of Real Bearded Santas, Collis "Buck" Bryant III knows the real "reason for the season," and feels blessed to be a part of it.
Wearing his summer Santa outfit, Collis "Buck" Bryant III has a twinkle in his eye year round. Incidentally, he uses beeswax to keep his mustache in perfect curling form. (Photo by Stephen H. Cowles)
Among the tenets of IBRBS are the principles of the aforementioned oath, to promote the joy of giving and foster good will and cooperation throughout the entire Christmas Community. Long before the possibility grew to become Santa in body, though, Bryant was already essentially living the ideals through his Christian lifestyle. “I'm born and bred in Suffolk … and an ordained pastor involved in pastoral ministry for 38 years at Liberty Baptist Church,” he said. Bryant's also been active there in music and youth ministries. He and his family now participate in services at Mill Swamp Baptist Church in Ivor. Being devoted to Christ does not shield a person from difficulties in life, some of which can be as severe as the cancer that erupted in Bryant's life. He's a survivor of Stage 3 non-Hodgkin's Lymphoma, which attacks the lymphatic system. As a result of treatment, the hair on top of his head fell out, leaving only a mustache and a goatee. “My wife, Lesia, said I looked like walking death,” said Bryant, who then began to let his returning hair grow out. Side-
burns followed. The look became such that it attracted the notice of a fellow congregant. “A friend of mind suckered, er, recruited me,” Bryant joked. Kenny Hydoc, who he's known for 20 years, strongly suggested he had the makings of a Santa Claus. Bryant was initially reluctant, but later he sent Hydoc a photograph of himself and asked when would he get his invitation to attend the next Breakfast with Santa of the Southeast Santas.
“That got me started. I got a haircut to blend the sideburns with the beard,” said Bryant, who qualified to join the aforementioned IBRBS. He added there are 4,800 members globally. The Santa for the Macy's parade belongs, and apparently a “very high percentage of members also have a ministerial background.” For Bryant, his first appearance as Santa was during the Franklin Fall Festival in 2019. One time he was seen at a day care center where a woman's children attended.
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22 western tidewater living Santa Claus and Kelly “The Mad Painter� Amrine clown around for a photo in the Make Something Studio in Suffolk.
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Santa awaits children and adults at a past appearance.
“She liked how I interacted with the kids and booked me for Christmas Eve, then again for Christmas in July and this coming Christmas Eve.” He's since done several other paying and a few charitable appearances. His wife has helped as Chief Elf, and daughters Becca and Charity have assisted at times. Thinking back on his earliest experience, Bryant said, “I loved it. I was really excited and already comfortable. Why hadn't I done this before? I'm sharing the love, joy and hope of Christmas all year long.” To contact him, call 757-338-5230, email Buck.Bryant65@ gmail.com or visit Facebook.com/SantaBuckBryant.
ay seaso!
Have a safe & happy hoid
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Above, Buck Bryant at center during one of two Southeast Santa Breakfasts. At left are fellow Santas Kenny Hydock and Buck Bryant. Standing second from right is Kenny Hydock, who had encouraged Bryant to become a Santa. At left, at left is Santa Kenny Hydock, who encouraged Buck Bryant, to also become a Santa.
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In front, from left, are Geraldine Fisher, assistant cafeteria manager, and Valerie Mason, manager. In back are Tiffany Wyche and Clayton Banks.
Feed the body, feed the mind Southampton schools provide real meals to students learning virtually STORY AND PHOTOS BY STEPHEN H. COWLES A healthy student in body can be a healthy one in mind. Whether it's a first grader or high school senior, being properly fed enables a person to focus on and retain what they are learning in person or even virtually. When the COVID-19 pandemic forced school systems everywhere to close in spring, the Southampton County Public School Division very soon began a system of preparing and delivering meals to families who signed up. When the school
year began in September, the service of making breakfast and hot lunches commenced, and deliveries have been carried out by the SCPS' Transportation Department. During that first week of school, transportation team members were delivering all over the county, delivering nearly 2,800 meals to nearly 700 different households. The logistics of delivering 1,100plus meals a day is mind-boggling. Before the first meal was made, Trans-
portation Supervisor Joshua Griffin, Food Service Supervisor Raquel Locklear and transportation team members Amber Kilburn and Diane Ferki have been working tirelessly to help make meal deliveries smooth as possible. Setting up supply deliveries, establishing menus, going through the hundreds of registrations, coordinating cafeteria staffs, drivers and vehicles with detailed routes, and getting them all to work in harmony was, and continues to be, an ever-changing
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Eunice Funches, who said that she has been driving buses for 48 years, commands Bus No. 097. She added that most times the parents pick up the meals, but sometimes the children show up as well. Her sister, Bernice Funches, assists driver Wallace Brown and Malcolm Urquhart in Bus No. 134.
task for these dedicated folks. As one example of such commitment, Riverdale Elementary School Cafeteria Manager Valerie Mason and her crew prepare 275 breakfasts and 275 lunches each Monday through Friday. Ready to roll out carts loaded with the food are head custodian Clayton Banks, guidance counselor William Whitehurst and security officer Charles Tucker. These meals are taken to bus drivers and assistants waiting outside, who in turn make the welcomed deliveries. Eunice Funches, who has been driving school buses for 48 years, said that most of the time parents are waiting for the meals. Pat Clark, another driver, noted that sometimes “the kids come a-running” when she shows up. On a Friday in mid-October, she got help from Ann Lowers and Clarine Mosely. Wallace Brown, Lynn Ford and Violet Brown are the other drivers for the school. Southampton County Public Schools’ Division Superintendent Dr. Gwendolyn Shannon stated, “Being able to deliver these fresh, healthy, nutritious meals to our students is an honor for our division, and we want to continue to do so as long and continuously as we can. The cafeteria staffs deserve a huge kudos as well. Preparing and packaging all of those meals every day is a huge undertaking, and they all
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have done a fabulous job. The kids love the meals, and it just fills my heart to know that we are able to deliver these meals that make such a difference for so many families right now.� Parents who have not signed up for delivery can go to https://tinyurl.com/ SCPS-MealDelivery and sign-up for the meal delivery. Will Melbye contributed to this article. He is coordinator of Auxiliary and Transportation Services for Southampton County Public Schools, and also a former principal at Riverdale Elementary School.
Top, Ann Lowers and Clarine Mosley in Bus No. 191 await the school staff to deliver the hot meals. Above, Shanta Gray, left, and Patricia Williams assist Eunice Funches with deliveries from Bus No. 097.
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Wallace Brown receives a box of hot meals from Clayton Banks, head custodian at Riverdale Elementary School. Inside, Robert Whitehead and Joyce Evans helped in storing the boxes that they will soon hand out to families on their route.
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Above, assisting with the deliveries in Bus No. 134 are, from front to back, Renita Ford, Bernice Funches and Malcolm Urquhart. At left, these containers are sealed to keep the lunches hot.
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Southampton County Public Schools goes nuts for their teachers
Belmont Peanut Company fed schools, central office for convocation Normally at the beginning of each school year, all of the employees of Southampton County Public Schools get together for Convocation to usher in a new school year. Division Superintendent Dr. Shannon would give a welcome and address to all, the reigning teacher of the year would speak, students and community members would make presentations, maybe even a surprise speaker and everyone would enjoy a nice sit-down meal together. Well, enter 2020 and the era of COVID-19 and that packed auditorium and commons areas at Southampton High School are images of days past. As teachers began their preparations for the 2020-2021 school year they were
STORY BY WILL MELBYE still able to get together albeit via video conferencing. They kept the routine as much as possible, Dr. Shannon welcomed everyone and shared her excitement for the new school year, and they even had a guest speaker, author Adam Welcome who joined in from his home in California. Presentations and discussions filled the day and teachers were able to get together via video conferencing in their own groups, but there was still one thing missing: The food! Little did the staff, teachers and principals know that there was a plan in motion to bring everyone “together” with food. Coordinating 500-plus meals is a triumph every year for the cafeteria staff as
they feed the county, so this was no ordinary feat to accomplish. Enter in the freshly opened Belmont Peanut Company’s Deli in Capron. The staff at Belmont prepared over 100 sandwiches a day until all of the schools and offices of Southampton County Public Schools were fed. It may not have all been at the same time, but throughout the week the staffs of Southampton County Public Schools were able to enjoy a meal “together,” getting a taste of the delicious sandwiches of Belmont and the tradition of a meal at Convocation was held intact. Will Melbye is coordinator of Auxiliary and Transportation Services for Southampton County Public Schools.
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