Bienville Parish Schools achieved a “B” rating on the 2023-2024 Louisiana State Report Card. This accomplishment reflects the dedication and hard work of the students, teachers, administrators, and staff committed to fostering a district of excellence in education. Their collective efforts highlight the positive impact of collaboration and perseverance within our schools. The Bienville Parish School Board expressed its pride in its schools and thanked everyone for the role they played in this achievement.
Spencer Creech of Troop 100 Bossier was presented with his Eagle Scout badge at his Court of Honor on Nov. 10. Only 7% of Scouts ever achieve Eagle rank. To obtain this rank, a Scout must earn at least 21 merit badges, demonstrate leadership by organizing and carrying out a significant community service project, and pass a council board of review.
Spencer’s Eagle Project was “Duffle Bags for Homeless Veterans.” He conducted a two-month supply drive by speaking with leaders of area churches, businesses, and organizations to request donations. He collected over $2,500 worth of supplies. He and his troop used the supplies to make first aid kits and personal care kits to go into 30 duffle bags. The duffle bags were distributed by Every Warrior Network in Bossier, a nonprofit organization that assists veterans in times of need.
Spencer served his troop as a patrol leader, assistant patrol leader, quartermaster, librarian, and historian. He earned 36 merit badges: his favorites were Fishing, Swimming, Rifle, Shotgun, and the Animation badge he completed by making stop-motion videos. He completed a Photography badge by taking pictures of historic buildings in Gibsland and Mt. Lebanon to make a photo journal called “A Walk through the Past.” On a trip to Italy, he completed an Archaeology badge by taking pictures of archaeology in progress at Pompeii and making an information guide. He and his troop completed a Nuclear Science badge by taking a guided tour of the Willis-Knighton Proton Therapy Center.
Spencer joined Cub Scouts when he was six. He attended family camps where he earned patches for marksmanship with a BB gun and a bow and arrow. He worked with a Scout mentor to complete the optional Cub Scout Nova STEM Program and earn the Dr. Luis Alvarez Supernova Medal and the Dr. Charles Towns Supernova Medal. The medals were awarded by Norwela Scout Council. No Cub Scout in Louisiana had ever earned these awards before.
Spencer completed Arrow of Light when he was 10, and crossed over into the BSA program. Spencer is an 11 th grade homeschool student, and plans to attend Louisiana Tech. His parents are Donna Sutton and Steve Creech of Minden. His grandparents are Betty Sutton and the late Jerry Sutton of Gibsland, and Sharon McComas of Smithville, Missouri.
The following arrests were made by local law enforcement officers.
11/17/24
Kade Busher of Jonesboro was arrested for operating a vehicle with a suspended license.
John Robertson of Arcadia was arrested for possession of alcoholic beverages in a motor vehicle; aggravated flight from an officer (felony); and speeding.
11/28/24
Jason Ford of Sibley was arrested for violation of probation/parole.
11/19/24
Davyta Gray of Coushatta was arrested for unauthorized entry of an inhabited dwelling (felony); simple battery (misdemeanor); criminal trespass (misdemeanor); and simple criminal damage to property (misdemeanor).
11/20/24
Darmarques Quarles of Gibsland was arrested for failure to appear.
11/21/24
Kami Dodge of Arcadia was arrested for failure to appear.
Eddie Crawley of Gibsland was arrested for failure to appear.
Eric Smith of Coushatta was arrested for assault by drive-by shooting (felony).
11/22/24
Brian McCoy Jr. of Jamestown was arrested for violation of probation/parole.
Lekeyla Jenkins of Minden was arrested for failure to appear.
11/23/24
Romissey Modest of Sibley was arrested for speeding (maximum limit).
This information has been provided by a law enforcement agency as public information. Persons named as suspects in a criminal investigation, or arrested and charged with a crime, have not been convicted of any criminal offense and are presumed innocent until proven guilty in a court of law.
It’s a strange position to be asked to write an obituary for your mother. It was something I dreaded for several weeks. She passed away while I was working out of the country, and I tabled it for a few weeks. Finally, on the flight home, in an environment without distractions, I started, and finished, it. On the drive home from the airport, it hit me that— in 63 years— I had never entered these city limits without my mom living here.
I have written this weekly column for well over 25 years, 1,000 words every week, never missing a week. That’s somewhere over 1,300,000 words in print (not counting books and magazine articles). This is a first. And a last. Thanks in advance for allowing me this one-time personal indulgence.
Virginia White St. John, known to everyone as “Dinny”—with an “i,” not an “e” (because she had no patience for comparisons to the chain breakfast restaurant)—lived a life as colorful and determined as the art she created. Born on August 10, 1933, in Nashville, Tennessee, she spent her childhood in Nashville, Danville, Kentucky, and Macon, Georgia, where she graduated high school. Her college years took her to the University of Georgia and later Vanderbilt University, where she met her husband, Hattiesburg’s own Lawrence Holleman St. John.
Dinny adored her parents, Hugh Couch White, “Bud,” and Hazelle Summit White, “Muz,” who instilled in her a deep love for faith, family, and a steadfast work ethic. Her father’s steady presence and her mother’s creative spirit shaped the determined, resourceful woman she became. She shared a special bond with her brother, Hugh Couch White Jr., who preceded her in death. Together, they developed a shared passion for Early American antiques—perhaps best described as an “obsessive reverence.” The memories of her childhood, guided by her parents’ wisdom and warmth, remained cornerstones of her life.
Dinny wore many hats in her 91 years: mom, grandmother, great-grandmother, loyal friend, teacher, artist, and—let’s be honest—“neighborhood enforcer.” She never hesitated to speak her mind with a clarity that could carve stone. Family, friends, students, and even a few unsuspecting strangers learned quickly that if you asked Dinny’s opinion, you’d better be ready for the truth. Her two sons, Drew and Robert, knew exactly where they stood with her. Tough love? Absolutely. She once gave Robert multiple “Ds” over multiple semesters in art class just to prove a point. Earned? Probably. Effective? Without question.
When her husband passed away in 1968, Dinny became a single mother at a time when such a role carried little support or recognition. Undeterred, she transformed an upstairs storage room into an art studio, teaching lessons to make ends meet. She went back to school, earning both a BA and MA from the University of Southern Mississippi, then embarked on a teaching career that spanned 50 years, finally retiring at age 80. Her resilience and ingenuity defined her life. In 1971, Dinny made a bold move: she purchased a fish camp. With a mere $13,000 she purchased a lot, a mobile home, a bass boat, and a motor and trailer. It wasn’t much, but to her sons, it was paradise. There, she taught them to fish, crab, and ski while creating a haven where they never felt the absence of a father. The fish camp wasn’t just a retreat; it was a testament to her determination and resourcefulness.
Dinny’s work ethic wasn’t just something she talked about; she lived it. She expected the same from her sons. Rain wasn’t an excuse for Drew to skip delivering newspapers, nor was it a reason to avoid the six-mile bike ride to his job at the Hattiesburg American. She could have given him a ride, but she didn’t. “If you agree to do the work, you do the work,” she’d say. “No rides. No excuses.” It’s a lesson Drew still carries with him today.
Her love for history and antiques was as fierce as her determination. As a proud member of the National Society of Colonial Dames of America for over 60 years, she revered Williamsburg, Virginia, with a devotion others might reserve for holy sites. To Dinny, 18th-century history wasn’t just a passion—it was practically a lifestyle. Her sons often joked that if heaven didn’t have proper colonial architecture, she’d find a way to build it herself, complete with brick chimneys, shuttered windows, and a blacksmith shop with a perfectly symmetrical facade. The angels might as well start wearing powdered wigs and tri-cornered hats, because Dinny wouldn’t have it any other way.
Dinny wasn’t all grit; she had her moments of unintended hilarity. She was the self-appointed neighborhood policewoman, often stopping the car to scold kids playing in the street—or their front yards—if something seemed out of line. Her mortified sons would duck into the back seat, praying no one recognized them. She also dragged them to every art show within a two-state radius. “One day, you’ll thank me,” she’d say. And, of course, she was right.
Her reverence for Emily Post rivaled her devotion to scripture. Dinny firmly believed there were two kinds of people in the world: those who passed the salt and pepper properly and those who needed immediate correction. Napkins on laps, chairs pulled out, and impeccable table manners weren’t optional in her household—they were non-negotiable. Her sons quickly learned that etiquette was not a suggestion but a mandate.
Dinny also packed an extraordinary amount into her life, even when others might have slowed down. She retired at 80—begrudgingly—and only because her memory was failing. Even then, retirement simply meant shifting gears. She continued painting, advising, and critiquing her sons’ decisions with the same determination she’d shown in the classroom.
Her talents were as varied as her roles. She taught art for over five decades, influencing generations of students. At home, she painted not just on canvases but on life itself, shaping her family with a steady hand, vibrant colors, and the occasional sharp edge when needed.
To her five grandchildren, she was “Din Din,” a grandmother as creative as she was commanding. Her six great-grandchildren will grow up hearing stories of her determination, humor, and unyielding love for family and antiques. For Dinny, love wasn’t just a feeling; it was an action—a legacy of sacrifice, creativity, and strength.
Dinny lived a life that was a true masterpiece. Her family is deeply grateful for the friends and neighbors who helped her raise her sons, the pastors at Main Street United Methodist Church who patiently endured her strong opinions, and the countless students who still approach our family to share how much of an impact she made as a teacher. Dinny’s life was a portrait of grit and grace, painted with purpose and love. Her legacy of strength and service is one her descendants will always cherish.
The family asks that in lieu of flowers, you honor Dinny by teaching a child something meaningful. Show them how to bait a hook, paint with purpose, or set the table with napkins in their lap. Teach them to stand when someone approaches, open doors, pull out chairs, and pass a knife properly—serrated edge down, as Dinny would insist. But above all, teach them the value of hard work. By doing so, you’ll carry forward the legacy of a woman who lived with resilience, purpose, and unconditional love. And if you feel so led, make a donation to Main Street United Methodist Church, a place she cherished and served for decades.
Dinny St. John lived to make the world around her more beautiful, whether through her art, her teachings, or her steadfast care for her family. Rest easy, Dinny, Din-Din, Mom, knowing your work here is done and done well. You were deeply loved and will be profoundly missed.
“Well done, thy good and faithful servant.”
For anyone interested, services will be held November 30th at Main Street United Methodist Church in Hattiesburg. Visitation 1:30-3pm in the Fellowship Hall. Main service immediately following in the sanctuary.
Stuffed Grilled Peppers
1 Tbl bacon fat 1 cup yellow onion, small dice 1 tsp steak seasoning 1 tsp kosher salt 2 Tbl sugar 1 tsp black pepper, freshly ground 2 tsp fresh garlic, minced fine 1/4 tsp dry basil 1/4 tsp dry oregano 1/8 tsp dry thyme 2 Tbl tomato paste
1 egg, slightly beaten 1 1/2 pounds lean ground beef 1 28-ounce can diced tomatoes, drained very well 6 large bell peppers, tops and seeds removed
In a small sauté pan, heat the bacon fat over medium heat. Add onions, steak seasoning, salt, sugar and pepper and cook 3-4 minutes. Add the garlic, basil, oregano and thyme and cook one more minute. Stir in the tomato paste and cook 4-5 minutes, stirring constantly.
Remove mixture from the heat and transfer to a large mixing bowl. Allow to cool completely.
Once the mixture has cooled, mix in the egg, ground beef and drained tomatoes. Fill each pepper with the ground beef mixture.
Prepare the grill. Cook the peppers over indirect medium heat for 20-25 minutes. Remove from the grill and serve.
Yield: 6 servings
(Robert St. John is a chef, restauranteur and published cookbook author who lives in Hattiesburg, Miss.)
As Thanksgiving approaches it may benefit us to take a deep breath and realize that although this past year was at times difficult, punctuated by a tumultuous presidential election, we have made it. We have persevered through another year and that is commendable, in and of itself.
Our recently passed Veterans Day makes me grateful not only for our current military heroes but also for those who were grievously wounded and those 1.1 million American service men and women since the Revolutionary War to the present day who died defending America, placing on the altar of freedom that “last full measure of devotion.”
And why was this enormous sacrifice made?
For the defense and preservation of the freedom and liberties we often take for granted. These fundamental rights include the ability to speak out and peacefully express our opinions—to one another and to our government; to defend ourselves in court when we are accused of a crime; to arm ourselves under the 2nd Amendment so we may protect ourselves and our families against crime—and even, according to our Founders’ intent, from an unjust U.S. government; and to gather and pray as millions of us will do with our loved ones on Thanksgiving Day.
We are thankful our Declaration of Independence remains the “promise” of America and that our Constitution remains dedicated to the “fulfillment of the promise” of America. We treasure the Declaration’s recognition of both our intrinsic human value and that our rights come not from government but from God: “We hold these truths to be self-evident that all men are created equal, that they are endowed by their Creator with certain unalienable rights and that among them are life, liberty and the pursuit of happiness.”
It’s true America must continue to grapple with and solve many challenges that face us. We will need to overcome the self-inflicted economic pain and international vulnerabilities caused by some of our government’s breathtakingly poor policy choices, among other struggles. Yet, I am encouraged at the thought of the tremendous talent and ingenuity of the American entrepreneur and the stunning ability of the free market and free people to adapt to tough times, as we have so many times in American history.
In his Thanksgiving Proclamation of 1789, President George Washington declared:
“…it is the duty of all Nations to acknowledge the providence of Almighty God, to obey His will, to be grateful for His benefits, and humbly to implore His protection and favor … I recommend to the People of the United States a day of public thanksgiving and prayer to be observed by acknowledging with grateful hearts the many signal favors of Almighty God especially by affording them an opportunity peaceably to establish a form of government for their safety and happiness.”
In both his first and second Thanksgiving Day addresses, President Reagan echoed Washington’s beliefs.
In his 1981 Thanksgiving Day Address to the American people, President Reagan, for whom my brother Tom worked in the White House at the time, reminded all Americans that God, not government, is the source of the multitude of national blessings bestowed upon all Americans, and that charity toward one another is engrained upon our national soul.
President Reagan pointed out that “long before there was a government welfare program, this spirit of voluntary giving was ingrained in the American character.”
In his second Thanksgiving Day message in 1982, President Reagan said that “I have always believed that this anointed land was set apart in an uncommon way, that a divine plan placed this great continent here between the oceans to be found by people from every corner of the Earth who had a special love of faith and freedom.”
This week I hope we are able to unplug and reconnect with our families and our faith, reaffirming what should be our enormous gratitude for our blessings.
Pres. Trump, for whose election we should be deeply grateful, proclaimed Thanksgiving Day in 2020:
On Thanksgiving Day, we thank God for the abundant blessings in our lives. As we gather with family and friends to celebrate this season of generosity, hope, and gratitude, we commemorate America’s founding traditions of faith, family, and friendship, and give thanks for the principles of freedom, liberty, and democracy that make our country exceptional in the history of the world … I encourage all Americans to gather, in homes and places of worship, to offer a prayer of thanks to God for our many blessings.
Funeral services for Marshall Vernon Hough, Jr., age 74 of Saline, LA, will be held at 10:00 AM, Saturday, November 30, 2024 at the Magnolia Baptist Church in Saline with Bro. Stan Foster and Bro. Tommy Inman officiating. Burial will follow in the Magnolia Cemetery in Saline under the direction of Owens Memorial Chapel Funeral Home of Ruston, LA. Visitation will be from 5:00-8:00 PM, Friday, November 29, 2024 at Magnolia Baptist Church.
Marshall Vernon Hough, Jr. was born on August 5, 1950, in Homer, LA to Marshall and Cloteal Hough. He was received by his Heavenly Father on November 24, 2024 at 74 years of age. Vernon passed away after a 13-year long battle with Alzheimer’s disease.
Vernon was a family man that loved spending time with his family. Many summer days he could be found grilling hamburgers and pulling his kids, nieces and nephews, and family friends behind the ski boat on a tube, kneeboard, or skis.
He also enjoyed fishing, hunting with deer dogs, attending Northwestern State basketball games, rodeos, and attending any and all of his kids’ activities. He was an exercise enthusiast that lifted weights and jogged the roads of his neighborhood well into his sixties. He also enjoyed his part time business as a photographer where he took countless people’s graduation, prom, family, and wedding pictures.
He was a devout Christian man that was baptized at Magnolia Baptist Church on September 6, 1959. He was a lifelong member of Magnolia where he was ordained as the youngest deacon in the history of the church on January 17, 1972. He served in many different roles including the church treasurer for 30 plus years.
Vernon loved and cared for his “Little Girl” (wife Cheryl) more than anything else here on this earth. He was extremely proud of his children, their spouses, and especially his grandchildren who he spent all his time with after retirement.
Vernon graduated from Saline High School as Valedictorian of his class in 1968. He went on to attend Northwestern State University where he graduated with a Bachelor’s of Science in Biology with a minor in Health Science and Physical Education with honors in 1972. He then earned his Master’s of Education in 1979, and continued on to finish his plus 30.
Mr. Hough, as he was known by countless students, taught high school Physics, Chemistry, Physical Science, and Biology at Castor High School to generations of students for 40 years. He was proud to have taught them more than science. He was a great example to his students on how to be patriotic and Godly citizens. He was assistant principal for many years and helped with several different extracurricular activities over the years but was best known for his work on the Tigers’ yearbook.
Vernon served in the Louisiana Army National Guard for 9 years. He was an extremely patriotic man, even till the end of life, standing in his living room for the National Anthem or any patriotic song when being played on the T.V.
He is preceded in death by his parents, an unborn child, father-in-law Don Crume, brother-in-law Byron Crume and wife Mary, brother-in-law Kevin Crume, and nephew Logan Crume. He is survived by the love of his life of 38 years wife Cheryl Hough, son Shelby Hough of Saline, son Colby Hough and wife Melissa of Saline, Gillian Norred and husband Jacob of Quitman, mother-in-law Charlotte Crume, sister Marilyn Johnson and husband Leslie, sister Nena Madden, brother Tony Hough and wife Ann, brother David Hough, sister-in-law Jenny Crume, his seven grandchildren Shepard Norred (11), Maddox Hough (11), Asher Norred (10), Jaylee Hough (9), Levi Norred (8), Mattie Anne Hough (2), Judah Norred (10 months), and a host of nieces, nephews, great nieces, and great nephews.
Serving as pallbearers will be Jared Madden, Jeffery Johnson, Tucker Madden, Chase Green, James Love, and Rand Knotts. Honorary pallbearers are Joe Ellis, Greg Swanson, and Jerry Morgan.
In lieu of flowers, please consider making donations to the Hough House at Castor High School. To leave an online memorial message for the family, please visit www.owensmemorialfuneral home.com
The Town of Arcadia invites the public to join them in the Arcadia Historic Railway District for their Christmas on Railway on Sunday, Dec.1, 5-8pm.
The downtown businesses are hosting open house events complete with a Cocoa Crawl and door prizes. There will be amazing sales, live music, a barrel train ride for kids, a Santa workshop, a place to mail letters to Santa, a CASA gift drop, Santa will be on the Stoop of MT Nest Mercantile, and there’s a good chance of snow showers.
There are a lot of hunters that can look back on Thanksgiving with fond memories. It’s not just about the food and football, but about their hunts as well. While some hunt ducks, quail or squirrels, others head for their favorite deer stand on Thanksgiving morning. Today we’ll go back in time during the early ‘70’s on a hunt I’ll never forget.
Every year as far back as I can remember, my favorite time to go hunting was on Thanksgiving morning. There was just something special about this day and waking up early knowing that three good things were going to happen that day. First, I was going deer hunting looking to shoot a good buck. Next, I knew there would be one heck of a Thanksgiving spread waiting for me after the hunt.
This would be a meal that would include my mom’s tasty cornbread dressing, fresh brown gravy, candied sweet potatoes, green beans, hot butter top rolls, deviled eggs, and either a pan roasted turkey or, every once in a while, she would shake things up with oven baked Cornish hens. To wash all this down you could choose grape Kool-Aid or sweet tea. For dessert, there was a choice between sweet potato or pecan pie, along with mom’s famous fruit salad (which was better after day 3) covered in homemade whip cream topped with walnuts.
As you can see, there was no shortage of food. But the third thing I looked forward to, that Thanksgiving Day would not be complete without, was a Dallas Cowboys victory. Nothing was more satisfying after a great meal than watching the Cowboy’s destroy their opponent.
But let’s talk about a Thanksgiving hunt I will remember forever…my first buck at the age of 12. This particular morning the temperature was in the mid 40’s with sunny skies predicted. A great morning for blowing smoke as you sat on your deer stand. But this day had a different feel, a feeling of anticipation because I had already seen the buck I was after the weekend before.
It appeared to be a solid mature eight-point buck that I hoped would make his presence known. But for some odd reason, I decided not to sit in my stand which was in the woods at the top of a hill overlooking a creek. There was also a game trail crossing this creek that deer were using on a regular basis.
So, I set up at the base of a huge pin oak tree just 20 yards off the game trail. It wasn’t long (30 minutes) before I heard the sound of something crashing through the woods headed directly in my direction. As I peered through the dense wood cover, I saw the huge buck crossing the creek and coming straight at me. Then halfway up the hill, the big eight point stopped and locked up as if he knew something wasn’t right.
I knew at this point the deer had probably gotten wind of me. I sat motionless with the buck looking in my direction about 30 feet away pawing at the ground. At one point it was as if we made actual eye contact. While this seemed like an eternity, I don’t think I took a breath for at least two minutes.
Finally, the buck looked back in the direction he came from and that’s when I raised my Remington 308 rifle and fired one shot. The buck jumped in the air and whirled around and headed back across the creek. I thought, “Surely, I didn’t miss that buck!” I mean he was the biggest buck in the county in my eyes! But then I heard him hit the ground confirming that I had made a clean shot.
The man I was hunting with, who was a good friend of the family, heard my shot and came immediately. We slowly walked towards the deer as we crossed the shallow creek and there he was, a really nice mature eight-point buck that I thought was the same deer I had seen the weekend before.
To say this was my favorite Thanksgiving ever would be an understatement! I was so excited and could not wait to show the deer to my family and friends. This is just one story of many that so many hunters get to experience during this time of year.
It’s also another reason for all of us to be thankful, not just for the opportunity to go hunting, but for the time we get to share with each other. Till next time, good luck, good hunting, as I would like to wish each of you a happy Thanksgiving!
On November 27, meat lovers across the country celebrate National Craft Jerky Day, a day dedicated to the art of crafting premium, small-batch jerky. This tasty snack has come a long way from its humble beginnings as a method of preserving meat, evolving into a gourmet treat that showcases unique flavors and artisan techniques.
Jerky’s history dates back to ancient times when cultures worldwide dried and cured meat to extend its shelf life. However, the rise of craft jerky has elevated this simple snack into a culinary experience. Artisan producers focus on quality, often using grass-fed beef, free-range poultry, or exotic meats like venison, elk, and even bison. Small-batch production allows for precise flavoring and attention to detail, creating a jerky that’s as much about taste as it is about nutrition.
The explosion of creative flavor profiles has been a key factor in jerky’s resurgence. Sweet and savory classics like teriyaki and hickory-smoked remain staples, but modern artisans are pushing boundaries. Spicy options such as sriracha-infused jerky and ghost pepper varieties cater to heat lovers, while experimental blends like coffee-rubbed or maple bourbon jerky offer bold, unexpected tastes. Vegan jerky made from mushrooms or jackfruit has even entered the market, appealing to plant-based eaters.
Beyond flavor, craft jerky appeals to health-conscious consumers seeking high-protein, low-sugar snacks. Many producers emphasize all-natural ingredients, avoiding preservatives or artificial additives.
National Craft Jerky Day is a time to savor the creativity and care behind this age-old snack. Whether you’re a fan of spicy, sweet, or smoky, there’s an artisan jerky to match your palate. This day serves as a reminder of how far jerky has come—from survival food to a gourmet indulgence.
In some families, Thanksgiving will involve holding hands and praying before the meal. I was thinking about all the tables full of food surrounded by family members, who have gathered for this holiday. I hope your Thanksgiving is filled with love and grace. What are your family traditions around this holiday? Will you share your blessings? Are you a hand-holding family?
Has God given you a hand to hold?
Ronald Greer tells this story:
“I was sitting in the Atlanta airport, waiting at Gate 32 to board a plane. Zones 1 and 2 were called; I stood, picked up my briefcase, and walked toward the line that was forming. As I passed a row of seats, I heard a girl ask her mother, “Do I stand up now?”
Something about the girl’s voice got my attention. She was developmentally disabled. I kept walking, got in line, and boarded the plane.
I took my place in seat 7C. After I settled in, I looked up. There was the girl, coming down the aisle by herself. I was surprised to see that she was a teenager—she was so petite that she appeared almost frail. The seat in front of mine was hers.
Then “Animal House” boarded. A group of college students came down the aisle and took several rows of seats across from us. They were laughing, joking with one another, and having a great time. But above all else, they were cool. Cool, you understand, was imperative.
Finally, the plane was pushed back and began taxiing. Ten minutes later the pilot announced that we were cleared for takeoff. He made the final turn onto the runway.
I looked up and saw that little head with brunette hair lean partway across the aisle. I heard the girl say to the college student across from her, “I get really nervous when we take off. Would you hold my hand?”
My eyes were riveted on the young man to see what he would do. Holding a stranger’s hand is not cool. After a first nervous blush, he began to smile, and halfway across the aisle came that kid’s big ol’ hand. The girl’s tiny fingers grabbed it and squeezed it.
There they held hands across the aisle, as our Delta jet was airborne.
There they held hands as I stared, also in disbelief, and memorized that sacred moment. I knew I was seeing a sacrament.
Often when people cook for the Thanksgiving holiday, there are likely to be plenty of leftovers. While leftovers can be a great way to extend the meal and save time, it’s crucial to handle them safely to avoid foodborne illness. To ensure that leftovers are safe to eat, several key practices must be followed.
Firstly, it’s important that the food is cooked to a safe internal temperature. For example, turkey should reach an internal temperature of 165°F to kill harmful bacteria. To avoid cross-contamination, use a food thermometer to check the temperature in the thickest part of the meat. Once the food is cooked, hot food must be kept at a temperature of at least 140°F or warmer until it is served. Keeping food at this temperature helps prevent bacteria from growing, which can multiply quickly at unsafe temperatures.
After the meal is over, the key to safely storing leftovers is refrigerating them promptly. Leftovers should be refrigerated within two hours of being taken off the heat source, and if the room temperature is above 90°F (such as at an outdoor gathering), they should be refrigerated within one hour. Bacteria grow rapidly between the temperatures of 40°F and 140°F, which is known as the “danger zone.” If food is left in this range for too long, harmful bacteria can multiply to dangerous levels.
The two primary causes of foodborne illness are cooking food at an unsafe temperature and leaving food out for longer than two hours. Bacteria, viruses, parasites, or toxins in contaminated food or beverages can cause foodborne illness. Symptoms of foodborne illness can range from mild stomach upset to severe conditions requiring medical attention, so it’s important to avoid the risks by adhering to food safety guidelines.
When storing leftovers, make sure to place them in shallow containers to allow for quick cooling. The refrigerator should be set at 40°F or lower to ensure the safe storage of perishable foods. If you plan to keep leftovers for more than a few days, freezing them is another option to extend their shelf life. Additionally, be sure to reheat leftovers to a safe temperature of 165°F before consuming them.
Safe handling of leftovers is particularly important in reducing the risk of foodborne illness, not just during the holiday season but throughout the year. By following these simple steps—cooking food to the right temperature, refrigerating leftovers promptly, and reheating them properly—you can help ensure that your Thanksgiving leftovers remain safe to enjoy.
If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. Eastern Time. You can contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.
Most of Tom’s life was spent in incarceration, but now he was sentenced to death by guillotine. The date of his execution was set for November 19. As he sat on death row, he could do nothing but wait. From his jail cell, he could see others awaiting a similar fate. Tom knew nothing of their reasons for being there, whether they were innocent or guilty, but Tom was absolutely innocent. As the old saying goes, “everyone on death row is innocent.” One by one he watched as they were led away never to return. Shortly after their cells were vacated, other prisoners took their place in a seemingly never-ending cycle. Finally, his day had come. He spoke not a word as he was led out of his jail cell and onto the platform. The only thing that could save Tom now would be a last-minute reprieve, but it had never happened to someone under Tom’s circumstances. There was little hope.
Tom’s time had come. From the platform which had been set up in such a way as to give the public a good view, Tom looked out at the crowd as they looked back at him. Rather than a somber occasion, the crowd was relaxed and seemed almost cheerful. The crowd knew something that Tom did not. A man stood next to Tom and begin to speak to the crowd. Like the crowd, the speaker was smiling and cheerful as he spoke. Tom watched the crowd in silence. During his speech, the man told the crowd that he was commuting Tom’s death sentence to life in prison. Tom was saved from the guillotine. After some brief remarks, a quick photo, and a few questions from reporters, the speaker gave the sign and John was whisked away from the podium. He was transported back to his cell at the Keithley McPherrin turkey breeding farms in Sunnymead, California. Tom, a white 55-pound turkey, was the first turkey in history to receive a pardon from the President of the United States.
Although other presidents had saved various turkeys from dinner tables throughout the years, the pardoning of a Thanksgiving turkey did not become an annual tradition until Thanksgiving 1989 when George H.W. Bush said at a Thanksgiving Day Proclamation ceremony, while animal rights activists picketed nearby, “let me assure you, and this fine tom turkey, that he will not end up on anyone’s dinner table, not this guy—he’s presented a Presidential pardon as of right now—and allow him to live out his days on a children’s farm not far from here.”
As we gather together with family and friends this Thanksgiving, we should remember to be thankful for everything and, more importantly, everyone we have. We should be thankful for every moment we have on this earth because none of us know how much time we have. You see, the first turkey to receive a presidential pardon was by President John F. Kennedy. Kenndy planned to spend that Thanksgiving with his family in Hyannis Port, Massachusetts, but first he had to do a short political tour. On November 22, 1963, three days after pardoning Tom, John F. Kennedy was riding in a convertible in Dallas…
Sources:
1. The Courier-Journal (Louisville, Kentucky), November 20, 1963, p.12.
2. The Post-Star (Glens Falls, New York) , November 18, 1989, p.4.
Essie Scott Johnson August 17, 1930 – November 21, 2024 Service: Saturday, November 30, 2024, 2pm at Mt. Zion Baptist Church, Ringgold.
Belinda Ruth Jones April 27, 1953 – October 25, 2024 Service: Saturday, November 30, 2024, 11am Ruple Baptist Church, Haynesville.
Bienville Parish Journal publishes paid complete obituaries – unlimited words and a photo, as well as unlimited access – $80. Contact your funeral provider or bpjnewsla@gmail.com. Must be paid in advance of publication. (Above death notices are no charge.)
Louisiana State Police Troop G Troopers responded to a three-vehicle crash on Nov. 16 around 6:30 pm on Hwy. 519 near EW Morgan Road. The crash ultimately claimed the life of 66-year-old Maureen Hinton.
The preliminary investigation revealed that a 2015 GMC pickup driven by Ruben Redding, 46 of Saline, was traveling north on Hwy. 519. At the same time, a 2007 Honda SUV and a 1997 Dodge pickup were traveling south on Hwy. 519. For reasons still under investigation, the GMC crossed the centerline, sideswiped the Honda, and collided with the Dodge.
Redding, who was unrestrained at the time of the crash, sustained serious injuries and was transported to a local hospital for treatment. The driver and passenger in the Honda were properly restrained during the crash. The driver sustained minor injuries and was treated at the scene, while the passenger was uninjured. The driver of the Dodge, who was properly restrained, sustained moderate injuries and was transported to a local hospital for treatment. Hinton, who was a passenger in the Dodge, was properly restrained but sustained severe injuries. She was transported to a local hospital for treatment.
Impairment on the part of Redding is suspected. Routine toxicology samples were taken and submitted for analysis.
Troop G was notified that on Nov. 20, Hinton had succumbed to her injuries and was pronounced deceased. This crash remains under investigation, and charges are pending.
Troopers wish to remind motorists of the importance of making good decisions while operating motor vehicles. Never drive while impaired, fatigued, or distracted; always ensure every occupant is properly restrained and obey all traffic laws. While not all crashes are survivable, taking simple precautions like these can mean the difference between life and death.
Ringgold Elementary School has announced its Support Person and Teacher of the Year.
The Support Person of the Year is Katherine Kenny. She has been the secretary at the school for the last 7 years. She is originally from a small beach town in south Texas near Corpus Christi and moved to Ringgold 16 years ago to be closer to her husband’s work in the oilfield. She has been married for 19 years and blessed with three beautiful children.
The Teacher of the Year is Katie Vining. She is in her 9th year of teaching and her 3rd year of teaching music at RES. She has a Bachelor’s in Music Education from Northwestern State University. She is the cross-country coach and started a high school drum line this year. During students’ time in music, they learn to read music and play a variety of instruments including piano, drugs, and ukulele. She loves reading, has two children, and is the music director at her church.
The school expressed its gratitude for having both of these amazing individuals working for them.
The Louisiana Department of Transportation and Development advises motorists that, effective immediately, the LA 507 bridge over an unnamed creek, just south of Driskill Mountain in Bienville Parish will be closed until further notice due to the condition of the structure.
This bridge is located approximately 0.1 mile north of Holder Road and about 2.18 miles south of the junction with LA 797 (see map).
There will be a total road closure at the specified location. All vehicles will need to utilize an alternate route. Detour signage will be in place.
This work will be performed weather permitting.
Safety reminder: DOTD appreciates patience and reminds motorists to drive with caution through the construction site and be on the lookout for work crews and their equipment.
Area residents should exercise caution when driving, walking, or biking near an active construction zone.
Call 511, visit www.511la.org, or download the Louisiana 511 mobile app for additional information. Out-of-state travelers may call 1-888-ROAD-511 (1-888-762-3511). Motorists may also monitor the LA DOTD website at www.dotd.la.gov, by selecting MyDOTD, or by visiting the DOTD Facebook and Twitter pages.
HATTIESBURG, MISS— After seven weeks overseas, I’m finally home. My time in Italy was a whirlwind of hospitality, history, and a heavy heart. Five groups of 25 people each joined me on tours across the island of Sicily and in the heart of Tuscany. These RSJ Yonderlust Tours aren’t just trips; they’re journeys through local culture, local cuisine, and local connections. Hosting tours has become one of the most fulfilling parts of my life, second only to running restaurants. Years ago, I called the travel side of my work a “second job,” but the lines have blurred. Now, hosting tours and running restaurants feel like two sides of the same coin—both bring me immense joy and purpose. It’s not a bad way to make a living.
In Italy, I love showing people the beauty of the landscapes, the richness of the food, the centuries worth of history, the world-renown architecture, and the warmth of the people. Seeing someone taste their first lunch in my friend, Dario Cecchini’s butcher shop in Panzano, or witnessing a Tuscan sunset fills my cup in a way few things can. Over the past eight years, I’ve introduced more than 1,300 people to my favorite European haunts. Each trip is unique, every guest brings something special to the group, and every moment deepens my appreciation for the experiences we share.
But no matter how breathtaking the views or how delicious the meals, there’s always a quiet, familiar call—something deep within me—that draws me home.
Mississippi.
What I miss most when I’m away is my family. My wife typically joins me on these adventures, but this year was different. With our daughter’s wedding just around the corner, she stayed home, knee-deep in planning mode. That made the time apart feel longer, and with the loss of my mother while I was over there it made the distance seem even farther.
I also miss my friends. Just before I left, I celebrated my 63rd birthday with a group of close friends. Some of them joined me on one of the tours. I’m definitely grateful for the new friendships I make while touring. The relationships made during these trips are part of what makes hosting so special.
There are small but significant comforts I long for, too. About three weeks into a trip, I usually start craving a stack of pancakes. No matter where I travel, nothing compares to breakfast at Table 19 at The Midtowner. The routine is comforting, and it keeps me grounded in my life back home.
And then there’s bacon—our bacon. Italians do many things extraordinarily well, but breakfast isn’t their strong suit. Their “bacon” is typically undercooked, not cured or smoked, and it’s just not the same. Over there, I miss the smoky, crispy, perfectly cooked bacon we make here.
When I return, my first meal back— after the customary stop at Popeye’s in the Atlanta airport— is usually Mexican food or sushi. Those are staples for me—something I eat weekly, sometimes more. Italian food is phenomenal, but by week four or five, I’m dreaming of tacos, enchiladas, and never bored tuna with those bold, spicy flavors that can’t quite be replicated in Europe.
The list here of things I miss while over there goes on—my office, where so many of our restaurant concepts were dreamed up and refined. It’s my sanctuary: the bakery, where our croissants never fail to amaze me; and, of course, my bed. No five-star hotel can compete with the comfort of home.
Still, leaving Italy isn’t easy. I leave behind amazing friends who have become like family over the past 13 years. Some have visited me here in Mississippi, and I love sharing my home with them just as they’ve shared theirs with me. I’ll miss my Italian birthday parties where the locals brings things they’ve made— cheese from the farm down the road, pastries from the bakery, wine from Paolo’s restaurant. I’ll miss the Italian bakery where I start my mornings, sitting at the same table every day (same as home) with a pastry and hot tea.
The scenery in Tuscany is breathtaking, with rolling hills, olive groves, and vineyards. It’s an agrarian society that feels oddly familiar—like the American South, but with grapes and olives instead of soybeans and cotton. The people there are warm, hospitable, and family-oriented. Sound familiar?
Hosting these tours allows me to share what I love about Italy with others, but more importantly, it reminds me of what I love about home. Mississippi will always be my heart. Hattiesburg, with its sense of community, its people, and my roots will always be the anchor.
For years, when I’d tell people I was off to work in Amsterdam, Rome, Barcelona, Venice, or wherever that trip was taking me, I’d usually get the same response. A raised eyebrow, a smirk, and a snarky, “Oh sure, you’re going to work in Tuscany.” The air quotes were always implied.
Then those friends started joining these tours. They saw the 12-hour days, the endless logistics, the constant energy required to make every moment seamless and impactful for the guests. They watched me work seven, sometimes ten days straight with barely a break. And they realized—this wasn’t just a vacation disguised as a job. It’s real work, exhausting at times, but deeply fulfilling and rewarding. I love it. And, if you must work, I can’t think of many better places than the hills of Tuscany or the historic streets of Edinburgh.
Still, the greatest blessing of all is coming home. For the past eight years I’ve been fortunate to spend part of my year overseas, immersed in cultures I love, sharing them with others. But no matter how breathtaking the landscapes or how rich the experiences, there’s something about Mississippi that tugs at me in a way no place ever will.
Italy may have its rolling hills and the best olive oil and pizza on the planet, but Mississippi has my family, my friends, my people, and my roots. It has my heart. It always has, and it always will.
There’s truly no place like home.
***
Lasagna
1 each 1lb. package lasagna sheets, dry 1 gallon Water ¼ cup Kosher salt 2 TB Extra virgin olive oil, divided 1 lb. Ground beef 1 lb. Ground Italian sausage ¼ cup Yellow onion, small diced 1 TB Garlic, minced 4 cups Marinara (recipe below) 2 lbs. Ricotta cheese 2 TB Lemon zest 2 each Whole eggs 2 TB Italian flat-leaf parsley, chopped 2 cups Shredded mozzarella cheese 1 cup Pecorino Romano cheese, grated
Wrap the Ricotta cheese in cheesecloth and place in a strainer over a bowl. Weight the Ricotta with some plates or bowls (about 5 lbs. will do) and place in the refrigerator overnight to remove excess water from the cheese.
Preheat oven to 375.
Bring the water and salt to a boil in a large stock pot. While you are waiting for the water to boil, prepare a large bowl of ice water. Add the dry pasta to the boiling water and stir frequently until pasta is tender but not mushy. Once pasta has cooled, remove from ice bath and reserve.
Heat 1 TB of the oil in a large skillet over medium heat. Add ground beef and Italian sausage and stir frequently until cooked, 6-8 minutes. Drain and let cool at room temperature.
In a medium bowl, combine Ricotta cheese, lemon zest, eggs and parsley. Mix ¼ cup of the ricotta mixture with ½ cup of the marinara. In a lightly oiled 11” x 13” casserole dish, spread the ricotta and marinara mixture across the bottom of the pan. This will help keep the first layer of pasta from sliding around.
Begin the layering process with one layer of cooked pasta sheets. You may have to cut some of them to fit, depending on the size of the pasta sheets. Next, spread 1/3 of the ricotta mixture on the pasta sheets. Follow this with 1/3 of the meat mixture, then 1 cup of the shredded mozzarella and ¼ cup of the grated Romano. Finish the first layer with ¾ cup marinara.
Repeat the layering process 2 more times, beginning with pasta sheets and ending with marinara.
For the top, place remaining pasta sheets, marinara, shredded mozzarella and grated cheese in that order.
At this point, you may refrigerate for 3-4 days or freeze for 3 months before cooking. If freezing, remove lasagna from the freezer a day or two in advance and allow to thaw completely before cooking.
Cover with parchment paper followed by foil. Coat the surface of the parchment paper that will be in contact with the cheese with non-stick spray to prevent the cheese from sticking to it when removed. Bake until lasagna reaches an internal temperature of 165, about 1 hour, maybe longer. Remove the foil and return to the oven for 10-15 minutes. Let rest for 20-30 minutes before slicing and serving.
Marinara ¼ cup Extra virgin olive oil 1 ½ cups Diced yellow onion 1 cup Shredded carrot 2 Tbl Minced garlic 1 TB Dried basil ½ TB Dried oregano 3 ea. Bay leaf 2 TB Kosher salt 1 TB Fresh ground black pepper ¾ tsp Crushed red pepper 1 – 6 oz. can Tomato paste 2 – 28 oz. cans San Marzano Italian whole peeled tomatoes, crushed by hand 2 cups Vegetable stock 1 TB Balsamic vinegar
Heat oil over medium heat. Add onions, carrots and garlic. Cook 10 minutes, stirring often.
Add basil, oregano, salt, black pepper, crushed red pepper and tomato paste. Cook 5-6 minutes, stirring frequently, to caramelize tomato paste.
Add canned tomatoes, stock and bay leaves. Simmer on low heat for 1 hour, stirring often. Add balsamic vinegar and remove heat.
Yield: 1 gallon
(Robert St. John is a chef, restauranteur and published cookbook author who lives in Hattiesburg, Miss.)
Mayor O’Landis Millican has announced the Annual Christmas Tree lighting. The Tree Lighting will be held at the Henderson Jordan Park on Tuesday, Nov. 26 at 6pm.
Hot cocoa and refreshments will be served.
The Tree Lighting is sponsored by Willow Ridge Nursing, Leslie Lake Retirement, and Bienville Medical Center.
Tiger NCCER Welding has been busy lately. The Castor High School students have been building deer stands, which have already sold out. The school encourages members of the public to reach out to Mr. Keith Hammett for their services and/or have a project in mind.
Daybreak Health, BPSB’s district mental health partner, will be leading a virtual session, led by a licensed clinician, for families to learn more about addiction and the teenage brain, how to talk to teens about vaping, prevention strategies, and ways to support quitting today, Nov. 20, at 7pm.
To attend this virtual session, register here. The course will also be offered Nov. 21 in Spanish.
Go here for the full calendar of family mental health classes, including topic areas and registration links.
Bienville Parish Schools partners with Daybreak to provide access to virtual therapy—with qualified clinicians—at no cost to families. If a parent/guardian thinks their child could benefit from extra mental health support to help with challenges like depression, anxiety, addiction, school attendance issues, school-related stress, trauma, behavioral issues, grief, relationship challenges, peer conflict, and more, refer them for services here: https://daybreakhealth.my.site.com/daybreakhe…/s/direct…
BIC’s Global Education gifted the Gibsland-Coleman High School with these writing instruments. The school was one of two schools chosen in Bienville Parish to benefit. The school expressed gratitude for the efforts of those behind the scenes that made this donation possible.
Global Education Week is a key part of BIC’s Writing the Future, Together commitment to improve learning conditions for 250 million children globally by 2025. Throughout November, BIC will donate over 1 million writing instruments to schools and organizations around the globe.
Castor and Saline Compete At LHSAA State Cross Country Meet
The Castor and Saline cross country runners headed over to Northwestern State University in Natchitoches to compete at the LHSAA State Cross Country Meet. Castor boys and girls both sent teams to the team. Saline girls qualified at the regional meet on November 7. Ryan Mauthe represented the Bobcats in the race.
Both teams competed in the Division V race. Christ Episcopal School won both the boys and girls state titles. Tyler Blissett of Highland Baptist Christian took top honors for the boys with a time of 15:50.11. Noah Watson of Christ Episcopal School won the girls state championship race in 19:40.57.
Castor’s Kaylie Ann Shirley finished in the top 10 for the third consecutive year. Shirley finished 9th in the 2022 race. Last season, the Lady Tiger finished in 10th. She repeated her performance for a 10th place finish with a time of 22:24.54.
The Lady Tigers team finished 10th place overall. Jenna Braggs was the second Lady Tiger to cross the finish line in 53rd of the 125 runners. Malorie Cooper, Hannah Miller, and Avery Jordan rounded out the scoring for the Lady Tigers.
The Castor Tigers finished in 9th place overall with 282 points. Three Tigers finished close in a sprint to see who would be the top Tiger to cross the finish line. Dakota Royer was the top Tiger finishing 21:05.26 in 52nd place. Benjamin Warren finished just a little over a second in 55th place. Danny Weaver finished less than a second later behind Warren. Matthew Cole Gilcrease and Hayden Carmouche rounded out the scoring for Castor.
The Saline Lady Bobcats finished in 11th place. As wrongly reported in the last “Bash”, the Saline Lady Bobcats qualified as a team at the regional meet in Ruston on November 7. Apologize for that Lady Bobcats. Morgan Cheatwood was the top Lady Bobcats finishing 20th at 23:10.95. Ally Hillman was the second Saline Lady Bobcat to cross the finish line in 51st. Camiyah Littlefield, Adysen Breeland, and Rayaunnah Pearson rounded out the scoring for Saline.
Arcadia Hornets Football Season Comes To An End
The Arcadia Hornets (4-7) came to an end on Friday night with a loss to West St. John in Edgard, LA. The Rams jumped out to a 28-0 halftime lead. Arcadia had their lone score in the third quarter and came up short 40-6.
Bienville Parish Basketball
The Castor Tigers remained undefeated at 5-0 for the season as they captured a couple of wins in Alexandria at the Grace Christian Tournament. The Saline Bobcats (4-3) captured one the few remaining bracket tournaments as they won the Calvin tournament over the weekend. Gibsland-Coleman took the week off from last Tuesday through yesterday. Ringgold and Arcadia will join this coming week.
Boys
Tuesday, November 12
Castor 50, Summerfield 41
Quitman 74, Saline 58
Thursday, November 14
Saline 68, Weston 56
Friday, November 15
Saline 61, Choudrant 58
Saturday, November 16
Castor 68, Episcopal of Acadiana 32
Castor 59, St. Joseph’s – Plaucheville 33
Saline 53, Calvin 30
Girls
Tuesday, November 12
Summerfield 51, Castor 32
Quitman 44, Saline 21
Friday, November 15
Calvin 66, Saline 36
Saturday, November 16
Singer 25, Castor 24
Castor 39, Family Christian 33
Top Performers
Boys
Eli Ferguson, Saline: Ferguson scored 26 points in win over Weston
Gavon Daley, Saline: Daley scored 21 points in win over Choudrant
Gavon Daley, Saline: Daley scored 19 points in win over Calvin
Eli Ferguson, Saline: Ferguson scored 17 points in loss to Quitman
Eli Ferguson, Saline: Ferguson scored 16 points in win over Choudrant
Gavon Daley, Saline: Daley scored 16 points in win over Weston
Conner Roberts, Saline: Roberts scored 16 points in loss to Quitman
Gavon Daley, Saline: Daley scored 14 points in loss to Quitman
Jay Nash, Saline: Nash scored 12 in win over Calvin
Jay Nash, Saline: Nash scored 11 in win over Weston
Conner Roberts, Saline: Roberts scored 10 in win over Weston
Girls
Morgan Cheatwood, Saline: Cheatwood scored 14 points in loss to Calvin
Kailey Ann Shirley, Castor: Shirley scored 12 points in loss to Summerfield
Kailey Ann Shirley, Castor: Shirley scored 11 points in win over Family Christian
Avery Jordan, Castor: Jordan scored 11 points in win over Family Christian
The Bienville Parish Library in Arcadia is buzzing with holiday spirit this December. Mark calendars for these two special events that promise fun, creativity, and community celebration.
Annual Open House & Holiday Craft Fair 2768 Maple Street, Arcadia, LA 71001
Friday, December 13, 2024 10:00 AM – 1:00 PM
Kick off the holiday season at the Annual Open House and Holiday Craft Fair. This festive event is the perfect opportunity to complete (or start!) Christmas shopping while supporting local crafters and authors.
What Will Be There:
Crocheted and embroidered goods
Handcrafted jewelry
Quilts and quilted items
Woodcrafts, folk art, and paintings
Hand-thrown pottery and handmade candles
Delectable treats like candy, cookies, jams, jellies, spicy salsas, and more
All food items are individually packaged for take-home enjoyment, as eating and drinking are not allowed in the library.
Author’s Row: Discover the works of talented Louisiana authors! From fiction and non-fiction to children’s picture books, this is a chance to find a unique literary treasure for the book lover in your life.
Stay for Lunch: The library will serve complimentary lunch and refreshments for shoppers and vendors from 11am to 1pm. Enjoy lunch with friends and neighbors, or grab a to-go box if you’re on the move!
For more details, contact Susie Graham at 318-263-7410 ext. 2
A Musical Gathering with the Cox Family
Saturday, December 21, 2024 2:00 PM – 3:00 PM Arcadia Main Large Event Room 2768 Maple Street, Arcadia, LA 71001
Get into the holiday spirit with a heartwarming performance by the renowned Cox Family. Enjoy an unforgettable mix of gospel, bluegrass, and country music, including special holiday selections that celebrate the true meaning of the season.
Did You Know? The Cox Family, hailing from Cotton Valley, Louisiana, has a musical legacy spanning over 70 years. They famously performed the song “I Am Weary, Let Me Rest” in the hit film Oh Brother, Where Art Thou? Now, they’re bringing their incredible harmonies to Arcadia for a rare live performance!
Free Tickets Available Starting December 1st: Seating is limited, so reserve your tickets early. Call 318-263-7410 to secure a spot and pick up tickets during regular library hours:
Monday – Friday: 8:15 AM – 6:00 PM
Saturday: 8:15 AM – 12:00 PM
For more details about this musical event, contact Jackie Cato in Adult Outreach Services at 318-263-7410 ext. 5.
Don’t miss these opportunities to shop, celebrate, and connect with the community.
From an early age, Angie struggled with mental illness. She was from a broken home. Her parents’ marriage fell apart when she was an infant. When Angie was six years old, she, her brother, her mother, and her mother’s boyfriend moved from Los Angeles, California to Palisades, New York. A few years later, they moved back to Los Angeles where they enrolled Angie in the posh Beverly Hills High School. Angie was teased constantly by her wealthy classmates because she wore glasses and braces. By comparison, she was the poor, homely kid in a school full of rich, entitled students. When her mother transferred her to Moreno High School, Angie transformed her image. She dressed in all black to look “goth,” had a fascination for “knife play,” and took correspondence courses on human embalming with the intent to eventually become a funeral director. She developed eating and sleeping disorders. She began to practice self-harm and to self-medicate with alcohol and drugs, which only exacerbated her depression. Angie and her father’s relationship broke down because of her substance abuse. At the age of 19, her depression grew so powerful that she planned to take her own life. Unavailable at the time was the 988 Suicide and Crisis hotline, where a person in need can call or text 988 for immediate help. As dark thoughts filled her mind, she began to think of how it would devastate her loved ones. Angie knew that her mother would think she had not done enough as a parent to help. 19-year-old Angie ultimately changed her mind, but the thoughts of it remained. For three years, she worked on a plan.
By the time Angie was 22 years old, Angie had returned to New York where she worked sporadically. Her drug and alcohol use continued to fuel her depression. To lessen her guilt and to ease the burden on her family, Angie decided on a way to end her suffering. Angie decided to hire a hitman to murder her. “They’re not that hard to find in New York,” she said. Angie made small withdrawals over time to build up enough cash to pay the hitman. This way no one would become suspicious. No one would ever know.
Angie met up with the contract killer. She explained the whole plan in detail. Finally, after listening intently, the hitman asked Angie something that she had not anticipated. He asked if she “could think about it and call him again in two months.” Angie had thought long and hard on her plan, but she agreed to wait the two months. Within that short time frame, Angie recalled that “something changed in my life and I figured I’d stick it out.” She has never revealed what changed her mind.
Had that hitman, whom she referred to as a “decent enough person,” not persuaded her to take time to reconsider, Angie would no longer be walking among us. Had the contract killer taken her money and fulfilled her initial request, Angie’s family would have been devastated. Had the estranged daughter of famous movie star John Voight been murdered, Angie would not have lived long enough to become prominently involved in numerous international charity projects. Angie, the girl once teased as being poor and homely, has often appeared on “most beautiful women” lists. Angie lived to become an Academy Award-winning actress. Had Angie chosen suicide, the world would never have enjoyed the talent of Angelina Jolie.
Depression is a serious illness, but help is waiting. If you or someone you know needs help, call or text 988. All life is precious.
