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tnhomeandfarm.com Winter 2011-12
nAturAl tAlent
Photo contest winners share shots of flora, fauna and farm life
A Country Cure
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4 -Hers preserve ham tradition with blue ribbons and Christmas dinners
Published for the 657,201 family members of the Tennessee Farm Bureau
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Editor Pettus Read circulation managEr Stacey Warner Board of dirEctors President Lacy Upchurch, Vice President Danny Rochelle dirEctors at largE Jeff Aiken, Charles Hancock, Catherine Via district dirEctors Malcolm Burchfiel, James Haskew, Eric Mayberry, Dan Hancock, David Mitchell statE fB womEns chairman Jane May advisory dirEctors Buddy Mitchell, Jamie Weaver chiEf administrativE officEr Joe Pearson trEasurEr Wayne Harris comptrollEr Tim Dodd
managing Editor Jessy Yancey copy Editor Jill Wyatt contEnt coordinator Blair Thomas contriButing writErs Lori Boyd, Melissa Burniston, Kim Green, Susan Hamilton, Nancy Henderson, Tiffany Howard, Anthony Kimbrough, Darryal W. Ray crEativE dirEctor Keith Harris photography dirEctor Jeffrey S. Otto mEdia tEchnology dirEctor Christina Carden sEnior photographErs Jeff Adkins, Brian McCord staff photographErs Todd Bennett, Antony Boshier sEnior graphic dEsignErs Laura Gallagher, Vikki Williams graphic dEsignEr Taylor Nunley proofrEading managEr Raven Petty ad production managEr Katie Middendorf ad traffic assistants Krystin Lemmon, Patricia Moisan wEB contEnt managEr John Hood wEB dEsignEr Richard Stevens mEdia tEchnology analysts Becca Ary, Chandra Bradshaw, Lance Conzett color imaging tEchnician Alison Hunter intEgratEd mEdia managEr Robin Robertson chairman Greg Thurman prEsidEnt/puBlishEr Bob Schwartzman ExEcutivE vicE prEsidEnt Ray Langen sr. v.p./salEs Todd Potter, Carla Thurman sr. v.p./opErations Casey Hester sr. v.p./agriBusinEss puBlishing Kim Newsom Holmberg v.p./visual contEnt Mark Forester v.p./ExtErnal communications Teree Caruthers v.p./contEnt opErations Natasha Lorens controllEr Chris Dudley distriBution dirEctor Gary Smith officE managEr Shelly Grissom rEcEptionist Linda Bishop Tennessee Home & Farm is produced for the Tennessee Farm Bureau Federation by Journal Communications Inc., 725 Cool Springs Blvd., Suite 400, Franklin, TN 37067, (615) 771-0080. All rights reserved. No portion of this magazine may be reproduced in whole or in part without written consent. Member Association of Magazine Media Member Custom Content Council Please recycle this magazine
1/ get down-home country cooking at Big als in grand Junction page 42 2 / Enjoy barbecue thats worth the drive at ridgewood Barbecue in Bluff city page 41 3 / chow down on one of the states best burgers at Bells drive-in in henderson page 40 4 / order your christmas dinner centerpiece from the hamery in murfreesboro page 8 5 / find the perfect present from good fortune soap in cleveland page 6
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Table of Contents
Features
8 / a country cure
The Hamery and 4-Hers preserve tradition with salt and time
Photo contest grows as readers share images of flora, fauna and farm life
8
Departments
5 / read all about it 6 / short rows
Christmas at Mop Mas house Happy 10th birthday to us!
16 24
33 /farmside chat
12
38 /travel
On the COver Photo by Jeffrey S. Otto Savannah Sandlin holds her Grand Champion ham on the midway of the Tennessee State Fair. tnhomeandfarm.com
Home&Farm
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FOOD Tr avel HOme & GarDen aGriculTure Tn livinG
In Your Honor
After you flip to page 16 to check out this years winners, dont forget to go online to view all of the honorable mentions for each category, as well as our readers choice picks and bonus funny photos. Find links to all of our galleries at tnhomeandfarm.com/photos2011.
Thanksgiving Cookbook
MIDWAY
Tennessee ResTauRanTs
MAGIC
PHOTO CONTEST
See the prize-winning photos inside and online
Thanksgiving
Growing popularity of log homes builds on beauty and benefits
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WOODEN WONDERS
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SEE TENNESSEE
Win a trip to the Grand Ole Opry!
Published for the 652,374 family members of the Tennessee Farm Bureau
Vol. 1
his issue of Tennessee Home & Farm marks the tenth anniversary of our publication being a part of your mailbox experience. Because of that, I wanted this anniversary column to be something special, so I pulled out my favorite holiday column to share with you for this issue. I hope it brings back some memories at this wonderful time of the year. Growing up in rural Middle Tennessee, Christmas was a very special time to a youngster like me. Ill never forget the excitement of Santa, the sounds and smells of Christmas, and all the wonderment a boy could have at that time of his life. However, Christmas was different back then. Trees were not put up until about a week or so before the special day that Santa would come to visit, and just about all the Christmas trees were Tennessee cedars. Lights were large, and when one burned out, they all went out. I guess I received my love for this time of the year from my grandmother, Jesse Harrison Gordon. She saw this time of the year as something of a magical time for the young and the old. She would adorn the mantles of the fireplaces with real greenery from the farm. The Christmas tree was decorated with ornaments passed down from generation to generation. The whole world seemed to revolve around that white house in Versailles that special day of the year. Of course, meals were dictated around milking-time for most of us. Since three of the four families involved were from dairy farms, it became important that the cows were taken care of first before we celebrated any holiday. We would all gather around the fireplace, and my grandfather would throw in a large bucket of coal to bring the room temperature up to shirtsleeve weather. Then the presents would be passed out. Our tradition for opening all those gifts was somewhat different from most folks. We started by taking turns opening our gifts with the
youngest going first and working our way up to my grandfather and grandmother. Each gift was opened one at a time so everyone there could share in the excitement of something new. It would take a couple of hours to open those gifts, but it was well worth the wait. After gifts were opened, the Christmas dinner was something to see. There was country ham, turkey, sweet potatoes, peas, hot bread, and Mop Mas coconut cake and homemade boiled custard. The children and ladies ate in the big kitchen and the menfolk ate in the dining room. Ill never forget the time I graduated to the dining room. Everyone would stay till milking time in the evening and start departing around dark. This is the time I can remember best. I would stay at my grandmothers while Daddy went to milk. After milking, he would return for leftovers supper, and then we would all go back to the large living room that only hours before was full of people and excitement. Now quiet, only the lights of the Christmas tree lit the room. Sliding up in one of the big living room chairs, I would gaze into the colored lights of that cedar tree. There were bubble lights placed there by my grandmother, and as they bubbled they made a soft whooshing sound. They caused this little farm boy to get a deep peace that is hard to explain. I had no worries, no cares, and a feeling of complete safety and love. Mop Ma really knew how to enjoy Christmas. I wish at this time of the year the entire world could have my grandmothers bubble lights. If people around the world could relax and listen to the whooshing sound I heard on those Christmases years ago and receive that feeling of love just as I did, I am sure this would be a better world. I hope that your holidays and New Year begins and ends with the whooshing sound of many bubble lights. Peace and joy to everyone this holiday season.
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Home&Farm
Short Rows
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buy Good Fortune soap, or learn more about the business at tnhomeand farm.com/good-fortune-soap.
TN FARM FRESH
TN FARM FRESH
5/ All Aglow
Chickasaw State Park is illuminated in December for the Lighting of the Park in Henderson. Thousands of lights, hand-lit luminaries and decorations adorn the state park with holiday cheer Dec. 9-11, 2011. The driving tour is free, but donations are welcomed. Situated on some of the highest land in West Tennessee, the 14,382-acre Chickasaw State Park is located in Chester and Hardeman counties, 18 miles south of Jackson on Hwy. 100. To learn more, call (731) 989-5141 or visit www.tn.gov/environment/parks/ Chickasaw.
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Find other Tennessee Farm Fresh members who offer locally grown products at www. tnfarmfresh.com, and enjoy a taste of Tennessee any time of the year.
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Tennessee Living
A country Cure
THE HAMERY TEACHES 4 -HERS SALT AND TiME CURES ALL HAMS
STORY BY DARRYAL W. RAY PHOTOGRAPHY BY JEFFREY S. OTTO
ot much has changed in the two centuries since Bob woods ancestors loaded up the wagon and headed for tennessee. i was thinking about that the other day, woods was saying recently. when they came over from north carolina, they had a few hogs trailing behind them and probably had some country hams hanging in that wagon to help them survive their trip. and when they got to rutherford county, they probably killed those hogs and salted the hams to survive. today, woods carries on the family tradition from the hamery in murfreesboro, where he cures and sells about 1,500 hams a year using the same main ingredients his ancestors used more than 200 years ago salt and time. no matter how you slice it, woods says, you cant have a good country ham without both. thats a philosophy his family has handed down for generations, and is now being passed on to rutherford county 4-hers as part of the heritage skills country ham project. Each generation has a responsibility to the next generation to pass on their knowledge and
sense of tradition, says woods. along the way, when we cure these hams, were telling these kids about how our forefathers survived in this country without electricity, without refrigeration, by curing hams and pork. so its a very educational process that goes with curing the ham. we try to pass that on. the project helps the kids understand the science of preserving meat, using salt and sugar techniques, says Bob ary, a university of tennessee Extension agent who chairs the country ham show at the tennessee state fair. its one of those skills we dont use much anymore, but it might spur an interest in food science. the hamerys curing process itself was handed down from woods grandfather to his uncle, sam little doc woods, and a partner, col. tom givan. Before opening the hamery in 1969, the two had complained, those store-bought hams are being cured so fast they dont even have time for the squeal to leave. after inheriting the hamery in 1981, Bob woods also recognized the value of time in the curing process. today, he follows the same basic recipe to teach the 4-h kids
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The Hamerys Bob Woods passes down his method for curing country ham to 4 -Hers Scott Ayers, Paige Rowlett and Holden Ayers.
as they go through the yearlong process. the lessons begin in early January when 1,500 green, or uncured, hams arrive. from that shipment, the students choose two hams each one as part of their project and one to be auctioned off in a 4-h fundraiser. within the first 10 days of their arrival, the hams will be lightly rubbed with a dry mixture of salt and sugar (saltpeter is no longer used due to health concerns) on three separate occasions and placed back into refrigeration after each rubbing. the hams are kept refrigerated until midfebruary when the outside temperature falls to 55 degrees. they are then removed from storage, lightly pressure-washed and hung in stockinettes to dry. after two weeks of drying, the hams are ready to smoke. sticks and limbs from his friends apple orchard and hickory wood are heaped in metal troughs and set afire with circulating fans sending the smoky air wafting around the room over four or five days. the hams then hang there throughout the dog days of summer, shrinking by as much as 30 to 40 percent but growing tastier each passing day.
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then, right before september, the 4-h kids come back and get the ham out of the aging room, woods says. its quite an experience to see those youngsters eyes bulge when they see that pretty ham they put up is now covered with mold. they cant believe thats their ham, but it doesnt hurt anything. they just take it out, wash it and get it ready for the tennessee state fair and spring hill country ham festival. not surprisingly, the 4-h students fare well in the contests in which the hams are judged on appearance, smell and fat content. in fact, savannah sandlins ham from the hamery won the grand champion award at the 2011 state fair, besting adult entrants. still, scott ayers, a christiana seventh-grader who took Best of show at last years spring hill country ham festival, modestly says his victory was nothing but luck. however, his older brother holden says theres more to it than that. showing cattle in 4-h is a lot of work (but) the ham project is a whole lot of waiting, he says. it takes patience for both of them. its amazing how long it takes to cure a ham.
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Tennessee Living
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Tennessee Living
Keep in mind, this process is going to take some time, so give yourself a few days. Remember, opinions, tastes and terminology vary from region to region and house to house. First, clean up your ham. Take any excess salt off the surface and any mold mold is okay, just scrub it off and trim off any hard, dark spots. Let the ham soak in cold water in a large bucket or sink for 24 hours. The next day, pour off the water and transfer the ham to a large, heavy-duty cooking pot Woods recommends using a turkey fryer. Fill the pot with new water and add the cola. Bring the pot to a rolling boil. Expect this to take 45 minutes to an hour. The goal is to cook the meat to 160 degrees. Most experts say once you get it to boiling, one minute per pound will suffice typically about 15 to 20 minutes. More boiling will ensure against undercooking and remove more salt, but it also may make the meat a little crumbly when you slice it. If that happens, it makes excellent ham salad. Line the bottom of the cardboard box about 2 inches deep with magazines to insulate against cold floors. For this next part, youre going to need a set of strong arms. A 5-gallon pot of ham and boiling water is going to weigh more than 50 pounds. Get extra help and be very careful during this step. Place the pot on the magazines in the box. Place the lid on the pot and stuff wadded-up newspapers around the sides of the pot and on top of the pot. Close the top of the box and slide it out of the way. Cover the box with a quilt or a blanket to insulate the pot so the meat will slow-cook overnight. After 24 hours, remove the blankets, open the box and remove the lid. You can dip some of the water off the top of the ham to make the pot easier to lift if you need to. (Dont pour this water down the sink because it contains fat, salt and other materials that arent good for the pipes.) Place the ham in a sink or pan and trim away excess fat, leaving about a quarter of an inch. Transfer into a roasting pan. Score the ham in a diamond pattern at 1- to 2-inch intervals. Place whole cloves like thumbtacks where the scores cross. Stir up a glaze. You can use your own recipe or try ours. Our glaze is a box of brown sugar mixed with enough spicy mustard to make it ooze down the sides of the ham. Pour the glaze thickly on the ham and spread it around to even it out. Spread a little on both ends as well as the top and sides. Place the roasting pan in a moderate oven (250 to 300 degrees). Roast just long enough to melt the glaze, so keep an eye on it so you dont scorch the ham. When it looks done, its done.
Visit tnhomeandfarm.com/hams for additional info on The Hamery and links related to this story.
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Tennessee Living
A Touch of
SiGNAL MOUNTAiN ARTiST DECORATES TENNESSEE TREE AT THE NATiONS CAPiTOL
ast december, an awestruck susan parry watched from her seat on the Ellipse park near the white house as the national christmas tree lit up, along with 56 smaller ones representing the american states and territories. Knowing that 25 of her blownglass ornaments were glistening on the tennessee tree, with 100,000 spectators looking on, was a thrilling experience for the award-winning signal mountain artist and hamilton county farm Bureau member. all the people were jumping up and down and cheering, she recalls. it was just so exciting. Just as magical was her discovery at the white house visitor center, where another of her creations hung on the holiday spruce. until i went over there i didnt know which of my ornaments they had chosen. and this is the honor, she says, pointing to a photograph of her tennessee landscape adorning the tree. mine was hung at the top. the vivacious, fast-talking redhead, who moved from new york to chattanooga at age 13, began blowing glass nine years ago after dabbling in painting, candle-making and other art forms. during a glass-working course at a lapidary school, she showed
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a knack for small sculptures, such as dragonflies and snowmen, instead of the beads the other students were making. i couldnt help it, she says. they werent the best, but they were starting points. these days, parry is best known for her wearable art: delicate vessels, glass hearts and whimsical faces with wiry beaded hair. using a blend of propane and oxygen gases, she melts thin, colored glass rods and, carefully twirling the red-hot glass in all directions, crafts her signature penguins, mermaids and other fun pieces. it is thrilling to the core of my being, she says, when i see something come to life before my eyes. in 2010, a year after parry applied for the coveted post as the volunteer states sole artisan representative at the national christmas tree lighting ceremony, she learned shed been chosen by the tennessee department of Environment and conservation, and tennessee state parks. at first i thought we were just talking about an ornament, singular, she says. and the next thing i know i get an email asking for 15. then it goes to 26. they hadnt had anybody do glasswork before. at the request of then-governor phil Bredesen, parry asked for ideas from
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seventh-graders at signal mountain middle/ high school. the kids came up with lots of suggestions, from cookies and snowflakes to santa claus strumming a guitar. parry ultimately decided on two designs: tennessee flag, a fused-glass takeoff on the state banner, and tennessee landscape, a torch-formed interpretation of the states green, rolling hills. the landscapes were tricky to make, fashioned via lampworking, an ancient process originally done over oil lamps with assistants fanning the bellows. the turquoise river would turn gray if i didnt put enough oxygen into it, just as the [blue] sky was turning black, she says. its harder to do than people realize. i had to think about the colors i was using and keep the piece from breaking. after attaching each finished ornament inside a wreath a thick slice of green glass from a recycled bottle she let the students assemble them in plastic globes to protect them from harsh weather. parry, who donated her time in the middle of her busy holiday season, admits the project was time-consuming and the deadline was tight. But it was worth it. i felt so honored, she says. it was just an amazing experience.
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Grand Prize
Meredith Bustillo Hermitage Davidson County Farm Bureau
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NATuRAL TALENT
PHOTO CONTEST GROWS AS READERS SHARE iMAGES OF FLORA, FAUNA AND FARM LiFE
STORY BY BLAiR THOMAS
eredith Bustillos mother didnt want her first mammoth sunflowers to wilt without capturing them on camera, so she sent her daughter into her pulaski, tenn., garden to get a few shots. Bustillo had no clue shed return with the 16th annual tennessee farm Bureau federation photo contest winner. my mother has always had a very big green thumb, and ive always loved photography, says Bustillo, a davidson county farm Bureau member. this was moms first year growing sunflowers, and i was eager to capture them. as she made her way through her moms garden with her new nikon d3100 a birthday gift from her husband all of the sunflowers had fully bloomed except one. all the flowers were full and bright yellow, but the color of this one caught my attention, she says. it was just starting to fully open up, and it was so beautiful. its not every day you catch a flower opening up like that. photography is a hobby Bustillo enjoys in her free time, when shes not teaching spanish at a preschool in franklin or spending time with her husband in their home in hermitage. i really like taking pictures, especially of landscapes and things in nature, she says. Bustillo knows her mom will be overjoyed. this means so much more to me knowing it was a picture of her garden that won, she says. she was in good company this year with more than 1,700 photos submitted. winners were chosen in three categories by judges from Journal communications, the publisher of this magazine. the following photos were selected as winners, along with many pictures worthy of honorable mention, which you can view at tnhomeandfarm.com. and keep those cameras out! youll find an entry form for the 2012 photo contest in our spring issue.
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first Place
Bill Jones Nashville Davidson County Farm Bureau
second Place
Ashlee Haggard Waynesboro Wayne County Farm Bureau
third Place
Martin Dickey Luttrell Union County Farm Bureau
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first Place
Chad King Springfield Robertson County Farm Bureau
third Place
Patricia Musgrave Petersburg Marshall County Farm Bureau
second Place
Darren Shelton Erwin Unicoi County Farm Bureau
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first Place
Donna Mullins Ooltewah Hamilton County Farm Bureau
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second Place
Bonnie Garland Winchester Franklin County Farm Bureau
third Place
Dana Knight Spring City Rhea County Farm Bureau
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*$15.95 with traditional (land line) telephone service. Higher rates apply with cellular back-up monitoring. 36-month monitoring agreement required. One time reprogramming fee of $79.00. Form of payment must be by credit card or electronic charge to your checking or savings account. Offer applies to homeowners only with Farm Bureau Membership. Certain restrictions may apply. Equipment must be compatible, ask your Pinpoint representative for makes and models. Cannot be combined with any other offer. TN Cert. C-1144.
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are subject to change without notice. To qualify for Farm Bureau Banks lowest loan annual percentage rates, members must have excellent credit and sign up for automatic payments. Additional discounts also apply when purchasing one or more vehicle protection plans. National average for 60-month new auto loans is 6.92% APR as quoted by Bankrate.com. Banking services provided by Farm Bureau Bank, FSB. Farm Bureau Bank, FSB is a service to member institution that provides banking services to Farm Bureau members. Services are not available in AL, IL, MI, MO, MS, OH or WY and may not be available in some counties or parishes. Farm Bureau, FB and the FB National Logo are registered service marks owned by the American Farm Bureau Federation and are used under license by FB BanCorp and its subsidiaries, including Farm Bureau Bank FSB. FB BanCorp is an independent entity and the AFBF does not own, is not owned by, and is not under common ownership with FB BanCorp or its affiliated entities.
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Food
rom pondering what to prepare for a potluck to hosting a huge holiday party, cooking for a crowd during the christmas season can be stressful and repetitive for anyone who ordinarily loves to spend time in the kitchen. as much as we love sausage balls and cheese logs, sometimes its good to think out of the box and supplement your menu with new ideas. these recipes offer just that a fresh perspective on holiday eats. Just about anything tastes better with bacon, so why not wrap it around healthy fruit such as dates, which are free of fat, cholesterol and sodium, as well as a good source of fiber. storing dates is easy they dont require refrigeration and have a long shelf life. the sweetness of these nutrientrich fruits combines with the saltiness of the bacon for a simple crowd-pleasing appetizer. next on the party platter are stuffed mushroom caps. mushrooms alone are naturally low in calories and sodium, as well as fat free and cholesterol free. the cheesy mixture may not be 100 percent healthy, but
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with this savory starter, youll also get the mushrooms nutrients, including riboflavin (vitamin B12), as well as calcium and vitamin d from the cheese. our sweet potato casserole goes the opposite direction of the typical requisites of marshmallows and brown sugar. instead, this savory side dish gets its flavor from bacon, rosemary, shallots (a variety of onion) and gruyre cheese. though our version calls for them to be piped into ramekins for a pretty presentation, a single baking dish can be used; just increase the baking time at the end. no holiday dinner party would be complete without something sweet. our decadent take on classic gingersnap cookies calls for them to be drizzled with sweet white chocolate to finish the night on a high note. whether you want to spice up a fancy dinner party menu or just find a new dish to bring to grannys christmas dinner, we hope these company-ready recipes inspire you. after all, theres no better way to celebrate the holidays than sharing culinary traditions with your loved ones.
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Food
bacon-Wrapped dates
12 slices applewood smoked bacon 12 dried dates, pits removed and cut in half 24 toothpicks
preheat oven to 350 degrees. lay bacon out flat on a baking sheet. Bake for approximately 12 to 15 minutes or until the bacon is cooked but not yet crisp. the bacon needs to be flexible enough to wrap around the date. cut each piece of bacon in half. wrap a half a piece of bacon around one the half pieces of date, overlapping just a little bit. secure the bacon by inserting a toothpick. Bake the bacon-wrapped dates at 350 degrees until the bacon is crispy, approximately 8 to 10 minutes.
mushroom-stuffed mushrooms
1 1 1 cup chopped green onions tablespoon oil tablespoon butter pound (1 cups) mushrooms, roughly chopped
cup dry sherry wine cup swiss cheese, shredded cup grated Parmesan cheese 1
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teaspoon salt 8 teaspoon ground pepper cup seasoned breadcrumbs, toasted (for topping) cup grated Pecorino or Parmesan cheese (for topping) 30 medium mushrooms, stems removed
preheat oven to 350 degrees. melt butter and oil in large skillet. add onions and saut until translucent, about 2 minutes. add the chopped mushrooms, raise heat and cook until until lightly browned, 5 to 7 minutes. add the cooking wine and boil until almost dry, about 5 minutes. remove from heat and let cool. add swiss and parmesan cheeses, breadcrumbs, heavy cream, salt and pepper to the mushroom mixture, and mix well. adjust seasonings if necessary. in a separate bowl, mix the topping ingredients. stuff the mushroom caps with the mushroom-cheese mixture. sprinkle each mushroom with breadcrumbcheese topping mixture. Bake for 20-25 minutes.
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preheat oven to 400 degrees. place sweet potatoes on a parchment-lined baking sheet, and pierce each several times with a fork. Bake until tender when pierced with a knife, about 45 minutes. set aside to cool. line a rimmed baking sheet with aluminum foil and fit with a wire rack. arrange bacon strips on rack, and sprinkle with brown sugar. cook until well glazed and crisp, 12 to 15 minutes. remove from oven, let cool slightly, roughly chop and set aside. melt 1 tablespoon of butter in a small skillet over medium heat. add shallots, and cook until soft and fragrant, about 2 minutes. add rosemary, and cook 1 minute. remove from heat. cut cooled potatoes in half and scoop sweet potato flesh into bowl. add remaining butter, shallot mixture, egg, cream and cheese. mix until very smooth. transfer mixture to a pastry bag. pipe mixture into ramekins. Bake until golden, about 20 minutes. remove from oven, and garnish with gruyre and bacon.
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preheat oven to 350 degrees. line baking sheet with parchment paper. whisk first five ingredients in a large bowl. Beat sugar and canola oil in another large bowl until pale in color, about 2 minutes. Beat in egg and molasses. gradually stir in flour mixture. roll two tablespoonfuls of dough into a ball, then roll in sugar to coat. repeat, forming about 6 dough balls. arrange 2 inches apart on prepared baking sheet (cookies will spread). Bake until cookies are golden brown around edges and cracked on top, about 12 minutes. let cool 2 minutes on sheet; transfer cookies to rack to cool. repeat with remaining dough. stir white chocolate in top of double boiler set over barely simmering water until melted. dip fork into chocolate and drizzle over cookies. refrigerate until chocolate is set, about 10 minutes.
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Country Classics
Berry delightful
cornmeal cake Wins aWards for 4-her
More than 200 contestants, the timer set for one hour, classic Southern fare on the menu. Eleven-year-old Marissa Brown didnt even bat an eyelash. Ive always loved baking and Ive been doing it since I was about 5, Brown laughs, so I wasnt really nervous. The fifth-grader won the 4-H Cook-off at the National Cornbread Festival earlier this year in South Pittsburg with her recipe for Berry Delightful Cornmeal Cake. Browns mom gave her the recipe for this sweet, cake-like cornbread with berries, and she spent three weeks perfecting it before the contest. We tried a bunch of different ways to get it just right and to practice making it before the contest, Brown says. And its a good thing she did. When Brown arrived at the festival, she realized she was going to be cooking in a gas oven she was used to her electric oven at home. The contestants had just one hour to cook the cornbread, and Brown worried her cornmeal cake wouldnt be finished in that time in the different oven. It takes exactly one hour to cook when we were doing it in the Dutch oven at home, so I knew I needed to make some changes.
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She traded in the Dutch oven for a skillet so the cornbread would cook faster in the gas oven. She also had her ingredients already mixed and measured out before the contest started. We were allowed to have our ingredients ready to go, which was good because it takes a while to get the almond paste just right. Browns hard work and preparations paid off when she held that trophy a golden skillet and a $500 cash prize in her hand. It was really exciting, she says. I was glad everyone liked my recipe. Brown will continue to cook because she loves it, and shell balance that with her desired future career as a fashion designer. I really like baking, Im really good at sweets like Rice Krispies Treats, cookies and brownies, Brown says, but Ill probably try more stuff now. Blair Thomas
Antony Boshier
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Gardening
hedge fun
shrubbery throuGhout the year brinGs beautiful bushes to every season
w
Winter
hether valued for their foliage or their flowers, used in foundation planting or as screens, shrubs are an integral component in any landscape. They are woody plants that persist in the garden year after year and help form the backbone of the landscape around which annuals and perennials are adorned. Although planting season for most shrubs begins in November, you may add them to your landscape as late as March as long as the ground is not frozen.
Chinese Snowball Viburnum: Valued for its softball-sized, hydrangea-like flowers, this white-blooming semi-evergreen shrub blooms in spring and often again in the fall. Maturing to 12 feet or more, this plant needs plenty of room in a sunny to partial-shade location.
Summer
Flowering Abelia: Valued for its glossy, semi-evergreen leaves and summer-long flowers, its bell-shaped blossoms are fragrant, white to pale pink in color and great for attracting butterflies. This shrub thrives in full sun to partial shade and a well-drained soil. Chastetree: This showy shrub is valued for the loads of spiky, lavender-colored blooms it produces all summer. This vase-shaped shrub grows up to 10 feet tall and 8 feet wide. It needs full sun and a well-drained soil. Chastetree is also great for attracting butterflies.
Firepower Nandina: A compact evergreen that is valued for its vibrant red and orange winter foliage, this plant thrives in full sun and grows 2 feet tall and 2 feet wide. For high impact, use in groups of three and five. Nandina is good for planting along your homes foundation or in a mixed border. Winterberry Holly: Attract birds with this deciduous holly valued for its showy red berries from fall through late winter. It has a suckering habit (sending out shoots of secondary growth from its roots) and grows from 3 to 12 feet tall and wide. This variety also grows in well-drained soil and requires full sun to partial shade. Plant both male and female plants to ensure berries.
Fall
American Beauty Berry (pictured): The foliage of this shrub turns bright yellow before dropping in fall and exposing brilliant violetpurple fruit clusters that cover its arching branches. It grows 3 to 8 feet tall and wide and thrives in full sun to partial shade in a moist but well-drained soil. Virginia Sweetspire: The fall foliage of this shrub outshines its fragrant spring blooms. The foliage turns a beautiful red-orange to crimson color and retains its leaves well into November. The suckering growth habit make this plant great for mass plantings, and its tolerant of sun or shade and damp to well-drained soils.
Spring
Hybrid Fothergilla: White, bottlebrush-like flowers cover this shrub in spring, and the foliage turns vibrant yellow-orange in fall. It grows 4 feet tall and 4 feet wide with an upright, open-vase habit. The bush thrives in full sun to partial shade and moist to well-drained soils.
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Read more about these shrubs and other varieties at tnhomeandfarm. com/shrubbery.
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Farmside Chat
I needed to go off on my own and learn what or what not to do on an operation. I did a two-year stint [at another farm] where I was the show and sale cattle manager. After two years, I felt the need to go on my own and take my own risks, so I returned to our farm. But it was a really good experience in a lot of different perspectives. I learned a lot of things to do, as well as some things I didnt want to do in my own operation. Is being involved in leadership groups important to you and the future of agriculture? I think its extremely important. The way I look at it, those organizations made me who I am today. I was involved in 4-H, showing cows. I was in the Alpha Gamma Rho fraternity in college, as well as Block and Bridle and the Student Cattlemens Association. I serve on my county Farm Bureau board, as the Montgomery County Young Farmer chair, on the board of directors for the Tennessee Angus Association and as an adviser to the Tennessee Junior Angus Association. These groups were always a big help to me and will be a big help down the line. You meet people that have your same concerns and look at them in a different way, and it may help you on your operation. And when you get a group of people together with like minds and a single goal, you can make a difference. Melissa Burniston
Jeff Adkins
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To Good Health
dogged resolve
PuPPy Problems cant be solved Without old-fashioned chat
This column is rated PG-13 (for disgusting content). t was nearing midnight and I could not believe this was really happening. Instead of being asleep, we four Kimbroughs were wide awake, thanks to two scrawny puppies that now belong to my daughters since I gave in at a weak moment and said yes to Christmas dogs. (But thats another story.) This story began when I wandered into the family room and noticed Lala (miniature Schnauzer/Shih Tzu) and Faye (Shih Tzu) finishing off a plate of fried onion strings. I yelled to remind the family that someone had left a plate where it should not have been, and that the puppies had done what puppies do. My displeasure expressed, I headed for bed. Those plans were interrupted when my oldest daughter armed only with a cell phone and its Internet capability quickly did some research and pronounced that onions could be fatal to her Faye. Having never heard such about onions and dogs, I still intended to go to bed. But with a call to a veterinarian by my more caring wife, thoughts of slumber ended as I saw the fearful eyes of my daughters. So here we were: Two grown adults in the living room, trying to use a syringe to get hydrogen peroxide into the tummies of two puppies so they would (no good way to say this) throw up. I practically gag at the sight of vomit under any circumstance, regardless of the source, and here I was actually trying to make it happen! I mean, we were practically cheerleading: Go, Lala, go, V-O-M-I-T, go! And she did, and we got excited. That onion stuff wont get in her bloodstream now, we said, turning our attention to Faye. But she was not so easy. That little pup
fended us off for an hour, making it impossible to squirt peroxide down her little mouth. Our success rate was poor and desperation set in. Finally, the youngest of the Kimbroughs who actually aspires to be a veterinarian stepped in, syringe in hand, and apparently saved the day. A few moments later, more whoops erupted as Faye succumbed and gave it up. Now that you are disgustedly disturbed by this whole story, maybe we can draw at least one important lesson from it. Ive already applied some lessons within our household, beginning with plates being left in wrong places. But I think we can draw one connection a bit more important, one that deals not with the health of our animals, but our own health, especially that of our seniors. Recall how quickly my daughter retrieved information about the onions and her dog? Yet even armed with that information, it took a call to a friendly veterinarian for us to fully understand and know what to do. Nothing replaces a simple, old-fashioned chat. This time of year, many of our senior citizens are facing information overload about their health coverage. Its good they receive this information, but sometimes they probably would just like to sit down and talk with someone about it. Fortunately, you can find TRH Health Plans at any of your friendly Farm Bureau offices, and someone there can talk with you about Medicare plans and your options. We would love to do that, so come see us, or check us out on the Internet at www.trh.com, or call us at (877) 874-8323. And we promise, well keep the stories cleaner than the one above and make certain to leave the plates in the kitchen.
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I care beca use I wou ldnt feed anythin g less tha n the safe st food s to my fa mily and to yours.
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Member Benefits
hen you see the golden arches, you know theres a McDonalds close by. My boys would say those arches mean that old Dad is about to feed the Wright family one more time off the dollar menu. (My boys say Im cheap, but I prefer the term conservative.). How many folks in our part of the world immediately recognize that certain shade of green as being associated with John Deere? Both McDonalds and John Deere have built their brand recognition on value and quality. How about that red rectangle that simply has the words Farm Bureau Tennessee inside? Most Tennesseans recognize the Farm Bureau logo as a symbol of value, and, without a doubt, the value offered to members today is better than ever before. A few years back we
started a member benefits program in Tennessee specifically designed to increase value of Farm Bureau membership by offering discounts on products and services for members. As a member, you can save more than enough money each year to pay for your $25 membership. Since Im conservative, I decided to figure up how much money I saved last year by using just two benefits associated with membership. Last year I spent five nights in Choice Hotels and saved on average $18 per night, for a total savings of $90. When you add just that one figure to the identity theft consultation and restoration services automatically included with membership valued at a minimum of $10 per month ($120 annually), the savings add up quickly, and its easy to see that membership in Farm Bureau didnt cost me a dime. In fact, my $25 membership paid me back $185. I dont know about you, but I sure do wish my 401(k) had a return on investment like that! If youre conservative like me, and you like to save a few dollars from time to time, take a look at the products and services available to you as a member at www.tnfarmbureau.org/ memberbenefits. You can also check out our ad on pages 22 and 23 of this magazine. P.S. If Santa happens to be reading this, he can save $500 on a new Ford F150 for me for Christmas.
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Travel
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Travel
Taste theTrails
SAVOR MEMORABLE MEALS ON TENNESSEES TRAiLS & BYWAYS
STORY BY KiM GREEN
ur state legislature may have officially dubbed the 200-mile stretch of i-40 between nashville and memphis, music highway. But everybody knows that to hear the real music, youve got to get off the interstate and slow down to find the juke joints and honky-tonks along tennessees lesserknown thoroughfares. the same goes for sampling our states best traditional fare. you usually wont find the perfect pulled pork joint on some interstate exit itll be miles away from those choked ribbons of blacktop. look for a crumbling brick smokehouse thats been stoked by the same ancient man for decades in some remote town that time and the interstate ignored, and youll know youve found just the place. a leisurely journey along the featured trails on discover tennessees trails & Byways offers explorers an ideal way to enjoy the scenery along the road less traveled and to try some of the best eateries the state has to offer, from burgers to barbecue to down-home cooking. here are a few of our favorites, from the mississippi to the smokies. we predict theyll be music to your taste buds.
trail mix
Discover Tennessee Trails & Byways are self-guided driving tours designated by the Tennessee Department of Tourist Development. New trails are still being unveiled and will ultimately include three statewide and 16 regional trails. To learn more about the trails, visit www.tntrails andbyways.com. Find an interactive map of the restaurants listed above at tnhomeandfarm.com/ tntrails-restaurants.
Take a drive down one of Tennessees Trails & Byways to find good eats off the beaten path, such as the fried chicken at Miss Mary Bobos Boarding House in Lynchburg or the burgers at Bells Drive-In in Henderson.
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Travel
Above: Simultaneously satisfy your ears and your taste buds at Pucketts Grocery and Restaurant locations in Leipers Fork, downtown Nashville or Franklin (pictured). Right: Step back in time at Soda Pop Junction in Lynnville, where you can wash down your burger with a milkshake.
also try:
Reeves Drug Store (Jack Trail): 125 N. First St., Pulaski, (931) 363-2561, www.reevesdrug store.com Rockabilly Caf (Walking Tall Trail): 103 S. Front St., Selmer, (731) 645-6070
Soda Pop Junction (Jack trail): stop in tiny lynnville, a historic whistle stop just north of pulaski, and slide into a booth amidst the charming chaos of old 45s, license plates, Elvis portraits, and even a bike or two hanging on the brick and paneled walls. the big vent hood behind the counter sports a prideful sign that touts itself as Big Johnnys grill, home of tennessees number 1 hamburger. you be the judge. 141 mill street, lynnville, (931) 527-0007 (cash only); they also have a facebook page. tinsley Bible Drug Company (Sunnyside trail): take a break from the winding sunnyside trail in the northeast tennessee mountains to stroll the stately federal and greek revival inns of historic dandridge. climb onto a barstool at tinsley Bible drugs, an early 20th century pharmacy and soda fountain. Enjoy the museum-like display of old pill bottles as you await your famous Bible Burger and an old-fashioned malt. 1224 gay st., dandridge, (865) 397-3444 (closed weekends), www.tinsleybibledrugs.com
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Travel
backcountry bbQ
the hickory Pit (Walking tall trail): a slow infusion of hickory smoke flavors the BBQ chicken and the pork shoulders, hams, and ribs at the hickory pit in downtown savannah. although barbecues their specialty, dont neglect the specials southern favorites like chicken and dumplings, fried okra, and lemon ice-box pie. try the neon cheese fries. 555 main st., savannah, (731) 925-2268, www.hickorypit.net Martins Bar-B-Que Joint (Jack trail): heres what we know, says martins website, a witty electronic homage to southern culture: glitz aint got no flavor, so we dont waste much time with it. pat martins not afraid of a little self-effacing humor, as evidenced by the title of one of his signature dishes the redneck taco, a hoecake piled high with pulled pork, sauce and slaw. 7238 nolensville road, nolensville, (615) 776-1856, www.martinsbbqjoint.com ridgewood Barbecue (Sunnyside trail): hold tight to the wheel as you brave the twisty road to Bluff city, in the tri-cities area. ridgewood Barbecue may seem remote, but to BBQ lovers, its legendary. the massive, sliced-pork sandwiches are made from hams, not shoulders, and the proffitt family hands down the smoky-red-sauce recipe by oral tradition only. hand-cut french fries and crocks of molasses-y BBQ beans are more than mere sidemen to the pork. 900 Elizabethton hwy., Bluff city, (423) 538-7543
also try:
Jacks Creek BBQ (Walking Tall Trail): Hwy. 45 S., Selmer, (731) 989-4140 Larrys Bar-B-Que At the Wagon (Jack Trail): 1941 Decherd Blvd., Decherd, (931) 967-9163 Jacks Bar-B-Que (Jack Trail): 334 West Trinity Lane, Nashville, (615) 228-9888, www.jacksbarbque.com (Another location downtown) Heavys Barbecue Off the River (White Lightning Trail): 1501 N. Broad St., Tazewell, (423) 526-5550
This by no means covers all of the barbecue territory in Tennessee, but its a good place to start. Top: Order up at Ridgewood Barbecue in Bluff City. Above right: Piled-high smoked pork at The Hickory Pit in Savannah. Left: The Redneck Taco at Martins Bar-B-Que Joint in Nolensville.
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Travel
also try:
Jones Orchard Market & Kitchen (Walking Tall Trail): 7170 Hwy. 51 N., Millington, (901) 873-3150, www.jonesorchard.com Square Market & Caf (Old Tennessee Trail): 36 Public Square, Columbia, (931) 8403636, www.square marketcafe.com Clinch Mountain Lookout Restaurant (White Lightning Trail): 190 Lookout Mountain Road, Thorn Hill, (865) 767-2511, www.clinchmountainlook out.com/restaurant.htm
Way-out-in-the-country cookin
Big Als On the Square (Walking tall trail): in tiny grand Junction, once a rail hub fiercely defended by union soldiers, owner susan tice is still whipping up the recipes her grandmother taught her from-scratch cakes and pies, butter beans, and fried green tomatoes, to name a few. she might even add your familys favorite dish to the menu, too. people love it when i make one of their handed-down recipes, she says. they feel at home here. 133 madison ave., grand Junction, (731) 764-2711; they also have a facebook page. Country Boy restaurant (Old tennessee trail): soak up the flavor of rural tennessees past at country Boy restaurant in arty leipers fork, a scenic 40 minutes south of nashville. hanging quilts, patrons in overalls and a tableful of southern delicacies will carry you back to a bygone era. try the homemade
Elvis fried pie thats peanut butter, banana and honey, thank you very much. 4141 old hillsboro road, leipers fork, (615) 591-4245, www.thecountryboy restaurant.com Miss Mary Bobos Boarding house restaurant (Jack trail): a dinner bell urges patrons to be seated, family-style, at one of several lengthy tables in this elegant former boarding house. room hostesses from lynchburg recount local history and lore as diners pass around heaping plates of southern favorites, such as macaroni and cheese, fried chicken, okra, and chess pie. 295 main st., lynchburg, (931) 759-7394 Bushs Family Caf (Sunnyside trail): stop in for an inexpensive casual southern breakfast or lunch after immersing yourself in Bush Bean history and general bean lore at the plant museum. try the signature pinto bean pie. 3901 hwy. 411, dandridge, (865) 509-3485, www.bushbeans.com
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Travel
From left: Get your fix of down-home cooking during a family-style meal at Miss Mary Bobos Boarding House in Lynchburg; browse the Bush Beans Visitor Center before dining in Bushs Family Cafe; enjoy made-from-scratch meals at Big Als Country Kitchen in Grand Junction; or try the Country Boy Breakfast in Leipers Fork.
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The 18th Annual Christmas Toy Train Show chugs into Nashville on Dec. 10 at the Tennessee State Fairgrounds. Photo by Antony Boshier
a winter wonderland awaits within split-rail fences. christmas in turn-of-century structures including a dirt-floored pioneer cabin, the gaily decorated homestead house, and an old log school house. contact: 865-494-7680, museumofappalachia.org
appalachia, norris
November
smoky mountain Winterfest
the gateway towns to the smokies turn into a winter wonderland with over two million light displays and special events. contact: 800-568-4748, gatlinburg.com
the holiday season is a special time at ruby falls. Enjoy a special holiday light show at the waterfalls, holiday music in the cave and beautifully decorated lobby and grounds that includes old st nick. contact: 800-755-7105, rubyfalls.com
a classic christmas
lighting of the community christmas tree on the courthouse square with santa claus. contact: 423-472-6587, mainstreetcleveland.com
December
dec. 1, somerville
dec. 3, somerville
christmas bazaar
10:00 am - 4:00 pm vendors with crafts, food and gifts open 10 a.m. to 4 p.m. Enjoy shopping at its best. contact: 901-465-7301, somervilleplann@bellsouth.net
speedway in lights
millions of holiday lights and hundreds of displays line the route, and you even get to drive on the legendary worlds fastest half-mile.contact: 423-989-6900, bristolmotorspeedway.com
dec. 3, harriman
a victorian-themed christmas with more than 200 costumed characters reenacting the work of charles dickens a christmas carol. contact: 615-591-8500, historicfranklin.com
dickens of a christmas
mineral specimens, supplies, tools, silver smithing and lapidary demonstrations, exhibits, with a silent auction and door prizes every hour. contact: John stanley, 615-579-1386, mtgms.org
dec. 3, somerville
31tn annual earth treasures Gem, Jewelry, mineral, fossil show & sale dec. 10-11, franklin
tour beautifully decorated historic homes and churches by horse drawn wagon ride. Enjoy fine dining at main street Eatery, 4 to 9 p.m. contact: 901-465-7301, somervilleplann@bellsouth.net
mid-tennessee gem & mineral society sponsors a two-day indoor show with over 30 dealers featuring handmade silver and stone jewelry, crystals and geodes, fossils and
purchase tickets at the museum on sixth avenue in springfield to tour various homes in the community. contact: 615-382-7173
christmas Parade
Bands, floats, cars and more starting at 1 p.m. contact: 901-465-7301, somervilleplann@bellsouth.net
dec. 3, somerville
come help plant our future woodlands. for every tree you plant in the park, you get to take one home to plant on your own. contact: 423-239-6786, state.tn.us/ environment/parks/warriorspath
features a vendors market, light displays, carriage rides and santa. contact: 731-925-2363
trains available for children to play with and experience! view operating layouts of all gauges in action, find train parts, train related objects, train sets to operate, train manuals, and train clothing for adults and kids. contact: 615-758-6003
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WHERE: TENNESSEE STATE FAIRGROUNDS AGRICULTURAL BUILDING, Nashville, TN. (Wedgewood exit on I-65 S.)
Our student/soldiers complete online courses in Iraq, Afghanistan and wherever they are around the world.
WHEN: SAT. DECEMBER 10, 2011 The show is open to the general public. Opens at 9 a.m. and closes at 4 p.m. ADMISSION: $7.00 per person children 12 and under are FREE! SPECIAL DRAWING OF LIONEL TRAIN SETS FOR CHILDREN ONLY! Trains will be available for children to play with and experience! View operating layouts of all gauges in action! COME AND FIND: Train parts, trainrelated objects, train sets to operate, train manuals, train clothing for adults and kids.
Apply previous college credit to flexible degree programs for working adults!
Youve come to a place where students with jobs, family and full-time responsibilities are the rule, not the exception. Every day, ETSUs professional advisors and faculty in Cross-Disciplinary Studies successfully serve the needs of busy adult students just like you. Start building your future today by finishing your degree! Bachelor of General Studies Bachelor of Applied Science Bachelor of Science in Interdisciplinary Studies all online! Bachelor of Science in Professional Studies all online! MORE CONVENIENT THAN EVER BEFORE! EVENING, OFF-CAMPUS AND 400+ INTERNET CLASSES!
East Tennessee State University Cross-Disciplinary Studies Call or e-mail: Jordan Swingle (423) 439-4223 swingle@etsu.edu
www.etsu.edu/finish
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hand-crafted items, baked goods, canned goods and a new cookbook will be available for purchase. lunch is served at noon for those who would like to stay. the Bazaar hours are 9:30 to 2:00 monday through friday. contact: 931-598-0771
February
Winter heritage festival in the smokies feb. 3-6, townsend
a celebration of the human history, natural beauty, and cultural traditions. activities include illustrated talks, tours, demonstrations, history hikes, music and dance, museum exhibits, walks in the national park and a cades cove reunion. contact: 800-525-6834, smokymountainfestivals.org
dogwood arts festival house & Garden show feb. 17-19, knoxville
the show is the largest house and garden show in tennessee for the gardening enthusiast. its a unique marketplace to shop, compare and save on a total selection of home and garden related products and services. contact: 865-637-4561, dogwoodarts.com
Join the celebration as we welcome in the new year on Beale street. contact: 901-543-5310
the stones river region aaca is sponsoring its annual automobile swap meet from 6:30 a.m. to 3:30 p.m. contact: Elmer leiter, 615-896-9530, stonesrivercarclub@gmail.com
the antique appraisal fair offers local and regional antique dealers showcasing and selling treasures and six certified appraisers assessing the value of antiques brought in by the public. contact: 423-638-4111, visitgreenevilletn.com
January
bald eagle tours January-march,
Join us for a two-hour naturalist guided bus tour to view Bald Eagles in their natural environment. contact: 800-250-8617, tnstateparks.com/reelfoot
celebrating its 22nd year, the antiques and garden show of nashville has become the annual event that draws attendees from all over the country and abroad to view spectacular gardens, hear extraordinary lectures, and see and purchase rare and beautiful antiques. show offers over 150 antique and horticultural booths and landscaped gardens. contact: 800-891-8075, antiquesandgardenshow.com
3. Filing Date
15. a.
0 2 2 4
3 0
September 2011
6. Annual Subscription Price
World of Wheels
656,192
7. Complete Mailing Address of Known Office of Publication (Not printer) (Street, city, county, state, and ZIP+4)
Paid In-County Subscriptions Stated on Form 3541 b. Paid and/or (2) (Include advertiser's proof and exchange copies) Requested Circulation (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Non-USPS Paid Distribution (4) Other Classes Mailed Through the USPS c. Total Paid and/or Requested Circulation [Sum of 15b. (1), (2),(3),and (4)] d. Free Distribution by Mail (Samples, compliment ary, and other free) (1) Outside-County as Stated on Form 3541 (2) In-County as Stated on Form 3541 (3) Other Classes Mailed Through the USPS
647,552
647,390
8. Complete Mailing Address of Headquarters or General Business Office of Publisher (Not printer)
Tennessee Farm Bureau Federation, 147 Bear Creek Pike, Columbia, TN 38401
9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor (Do not leave blank) Publisher (Name and complete mailing address)
647,552
647,390
e. Free Distribution Outside the Mail (Carriers or other means) f. Total Free Distribution (Sum of 15d. and 15e.) Total Distribution (Sum of 15c. and 15f) Copies not Distributed Total (Sum of 15g. and h.)
g.
h. i.
j. Percent Paid and/or Requested Circulation (15c. divided by 15g. times 100)
16. Publication of Statement of Ownership Dec. 2011 (Winter) Publication required. Will be printed in the ________________________ issue of this publication. 17. Signature and Title of Editor, Publisher, Business Manager, or Owner
Editor
09/01/2011
I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonme nt) and/or civil sanctions (including civil penalties).
11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities. If none, check box Full Name
Instructions to Publishers
None Complete Mailing Address
1. 2.
Complete and file one copy of this form with your postmaster annually on or before October 1. Keep a copy of the completed form for your records. In cases where the stockholder or security holder is a trustee, include in items 10 and 11 the name of the person or corporation for whom the trustee is acting. Also include the names and addresses of individuals who are stockholders who own or hold 1 percent or more of the total amount of bonds, mortgages, or other securities of the publishing corporation. In item 11, if none, check the box. Use blank sheets if more space is required. Be sure to furnish all circulation information called for in item 15. Free circulation must be shown in items 15d, e, and f. Item 15h., Copies not Distributed, must include (1) newsstand copies originally stated on Form 3541, and returned to the publisher, (2) estimated returns from news agents, and (3), copies for office use, leftovers, spoiled, and all other copies not distributed. If the publication had Periodicals authorization as a general or requester publication, this Statement of Ownership, Management, and Circulation must be published; it must be printed in any issue in October or, if the publication is not published during October, the first issue printed after October. In item 16, indicate the date of the issue in which this Statement of Ownership will be published. Item 17 must be signed.
3. 4. 5.
12. Tax Status (For completion by nonprofit organizations authorized to mail at nonprofit rates) (Check one) The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: Has Not Changed During Preceding 12 Months Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement) PS Form 3526, October 1999
6. 7.
Failure to file or publish a statement of ownership may lead to suspension of Periodicals authorization.
PS Form 3526, October 1999 (Reverse)
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a steaming mug
Warm your Winter With cozy reminders of family and tradition
about the author
Lori Boyd is a freelance writer and enjoys working part time as a registered nurse at Middle Tennessee Medical Center. She lives in Murfreesboro with her husband, Sam, and their three children. She can enjoy a steaming mug of coffee any time of the year and finds warmth daily in her love for family and home.
Winter may be the coldest time of the year but beneath the frost-tipped landscape, hidden behind the gray ethereal curtain, whispering in the chill of the north wind, is a warmth that penetrates to the very heart of the season. While the falling temperatures give rise to icicles and snow flurries, they also make way for the wearing of a favorite flannel shirt, the stoking of a crackling fire, and the sharing of a comfy blanket by a twinkling pine. Even more, the moments spent in shivery winter air hold the promise of warmhearted reunions with family and friends. Winter is the coziest of seasons, despite the sting of a frozen nose or the tingling of red-tipped ears. Its a time for fleece socks, a good read, and, of course, a steaming mug of something pleasantly hot to drink. When the last bite of sweet potato casserole has been eaten and Fringle Dancer (our beloved shelf elf) has officially returned, one of many Boyd traditions will take place: the search for the perfect Christmas tree. We have two forever trees but love a fragrant pine in the kitchen trimmed with priceless handmade ornaments. We bundle up, pile into the family sleigh and head out to a cut-your-own Christmas tree farm. We sing carols the whole way and miss the turn every time. The excitement is high as we unload in the parking lot and discuss what size tree is needed, which is immediately followed by the traditional fight over who gets to hold the measuring stick. We run, talk, laugh, argue, hold hands and take a thousand pictures. When our mission is complete and the Boyd tree has been chosen, we celebrate with a cup of sweet and foamy hot
chocolate. As I sip from that steaming mug, Im filled with warmth that comes from the immeasurable joy of family. The winter months bring more opportunities for family get-togethers times we truly treasure. A gathering with my family around the holidays always includes a color theme, certain dishes that are considered staples (it was a dark day the year someone forgot the green bean casserole), and a craft, game or skit. These times are loud and hectic, funny and reminiscent, full of hugs and stories. Mom might use the Royal Dalton dishes or she might hand out paper plates, but one thing you can always count on is her Crock-Pot of hot spiced cider. As I sip from that steaming mug, Im filled with the warmth that comes from the enduring comfort of home. Quiet moments are few and far between in the Boyd house these days. Some winter mornings though, while the kids are still dreaming, Sam and I sneak downstairs, start up the coffee and sit in the living room by the glow of the fire. We have just a few moments to ourselves before the day officially begins. We talk about our plans, worries, goals and how richly blessed weve been. As I sip from that steaming mug, Im filled with the warmth that comes from faithful and unconditional love. As the weeks of winter pass, and you find yourself disheartened by dreary days and bitter cold, remember to wrap your hands around something pleasantly hot to drink. A steaming mug might be just what you need to bring a measure of warmth to the season. Happy holidays!
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