Pill, Marijuana Lands Scott County Man In Jail

A rural Scott County man was arrested on a variety of drug charges last Wednesday afternoon, Nov. 12.
Indiana State Police Detectives with assistance from the Scott County Sheriff’s Department and the Scott County Probation Department completed a search warrant at a residence at 2041 East State Road 356, Lexington.
During the search, Clarence W. Johnson, 31, was charged with possession of Oxycodone and possession of marijuana.
Johnson was incarcerated at the Scott County Jail.

Civil War Tour Saturday

The Seymour Parks and Recreation Department will host a Civil War Historical Tour of the Seymour and Rockford Areas this Saturday, Nov. 22. The tour will include areas of interest that were relevant during the Civil War period: The Reno Gang, Underground Railroad, John Hunt Morgan’s Raid and other events of that period. The tour will be narrated by local historian, Don Tatlock.
The tour will begin at 1 p.m. at the Jackson County Library in Seymour and will last approximately 3 hours.
Seymour Parks and Recreation will provide a bus for the tour with a limited number of seats available. The cost for the tour will be $5 per person.
To participate in the tour, residents should call the Parks and Recreation Department at 522-6420.

Community Foundation Awards Local Grant

A Crothersville group was among those receiving recent grants from the Community Foundation of Jackson County.
The Crothersville Historical and Cultural Arts Association received a $1,200 grant for the addition of a throughway between Hamacher Hall and the annex.
The grant is among 20 awarded Oct. 28 by the Foundation through its fall grant cycle, aimed at benefiting residents throughout Jackson County.
The fall grants total $32,536 and increase the total of grants awarded by the Foundation so far this year to $255,703. They include $86,000 in scholarships, $112,617 from endowments for nonprofit agencies, $7,500 from donor advised funds and more than $49,000 in grants to various Jackson County charitable organizations.
The Foundation’s Board of Directors approved the fall grants on Oct. 28 following recommendations from the Foundation’s Grants Committee made up of board members and community volunteers.
“A majority of the grant dollars are funded through what are called unrestricted endowments with the purpose of using earnings from donors’ gifts to benefit Jackson County,” said Dan Davis, President and CEO of the Foundation.
“Our Grants Committee, with the experienced assistance of Vice President Sue Smith, does a thorough job of reviewing applications and conducting site visits to ensure that community needs are being met,” he added.
Unrestricted endowments invest gifts from donors for the purpose of funding grants to assist charitable needs and emerging issues in Jackson County. Currently, donations to the unrestricted endowments administered by the Foundation can earn matching dollars from Lilly Endowment through the GIFT VI initiative.
“All of these endowments and funds have been created through the generosity of businesses and individuals who care passionately about Jackson County and the folks who live and work here,” Davis said. “Their foresight is putting the Foundation’s motto to work by helping grow better tomorrows today.”
The Foundation offers endowment services, gift planning, charitable gift annuities and scholarship administration. For information or to make a donation to take advantage of the Lilly Endowment matching funds opportunity, call 812-523-4483.
The following fall grants were approved:
•Actors Community Theater of Seymour, $1,200 for audio equipment.
•Boys & Girls Club of Seymour, $2,250 for SMART Moves.
•Brownstown Swimming, $2,886 for lane lines and a dolphin timing system.
•Child Care Network, $400 for the CASA program manager to attend the 2015 National CASA Convention; and $1,000 for Kids Fest 2015.
•Developmental Services Inc., $1,000 for the extracurricular clubs program.
•Freeman Field Airport, $1,000 for a Tuskegee Airmen Memorial.
•Girls Inc. of Jackson County, $2,000 for the Teen Volunteer Program.
•Gleaners Food Bank Indiana Inc., $5,000 for the BackSacks Weekend Food for Kids program.
•Habitat for Humanity of Jackson County, $2,500 to help build a house.
•Hoosier Trails Council Boy Scouts of America, $2,000 to replace a severe weather alert siren for Maumee Scout Reservation.
•Houston School Restoration, $1,000 spackling, sanding , vacuuming and painting of interior walls.
•Legal Aid District 11, $1,000 for software upgrades and training.
•Matthew 25 Street Ministries, $2,095 for a second gas range, oven and stainless steel range hood for The Alley Kitchen.
•Riverview Cemetery, $1,000 for the purchase of shade trees.
•The Salvation Army, $1,000 for the Jackson County Emergency Assistance Program.
•Seniors 107 Club, $325 for new senior fitness equipment and programming.
•Seymour Main Street, $2,180 to replace four downtown street signs.
•Special Olympics of Jackson County, $1,500 for uniforms and equipment upgrades.

Thanksgiving Meals For The Needy To Be Served Next Wednesday

Brownstown Area Businesses and Brownstown Area Ministerial Association will be serving Thanksgiving dinner to anyone desiring a meal next Wednesday evening, Nov. 26, at Miche’s Diner, 216 W. Commerce St, in Brownstown. Serving will be from 5-7 p.m.
The Brownstown Christian Church and volunteers will be delivering meals to anyone in the county who is in need of a meal. To arrange for delivered meals call the church at 812-358-4172 anytime up until 3 p.m. on Wednesday, Nov. 26.
The restaurants of Miche’s, Blondie’s, and Pewter Hall will be cooking portions of the meal in addition to volunteers.

Everything But The Squeal

Curt-lineby Curt Kovener

Most of us are formulating our menus for our Thanksgiving meal next week. Some of you may take the opportunity to go out for the holiday meal; some of you may be more of a traditionalist.
In trying to come up with what I will be bringing to my family table, my memory banks took me back at half a century ago to my Grandma & Grandpa’s farm. It was in the cool part of the fall when a hog would be butchered; something that my grandpa never let me witness because of the sights I would see. Today, this son of an undertaker finds his over protective shielding a bit humorous.
After all, Grandma had me help scrape hog intestines for sausage casing.
After the hog became parted into parts, they were prepared for curing. Other parts were cut into smaller useable pieces, meat was scraped from the skull and ground into sausage…something else Grandma thought I ought to experience. Then there was stuffing the sausage into the scraped and cleaned hog gut.
There was a smokehouse at grandpa’s farm. It was a small block building about the size of a small yard barn today. I remember watching him use a hatchet (the same one which he used to separate a chicken’s head from its neck for grandma to prepare for Sunday dinner) to chop dry hickory kindling into chips. These he tossed into a bucket of water to soak.
After rubbing coarse salt on hams, shoulders, bacon and sausage, he started a small fire in a metal pan. When the fire was just red coals, he piled on the wet but dried (isn’t that an oxymoron?) hickory chips and shut the smokehouse door.
He checked on it every morning when he went out to milk and added more chips. He did a lot of work without his grandson’s help because he said the work got done quicker.
His nosey grandson was ordered to never open the smokehouse door unless Grandpa was around. And being the obedient grandson, I complied.
One afternoon he took me to the smokehouse (as opposed to the woodshed) to check on the meat curing. I was in awe of the lengths of sausage horizontally coiled over a broomstick size stick of lumber hanging from the rafters and the hams, shoulders and bacon on the wooden shelf coated with a layer of salt. The formerly fresh butchered pink meat covered in beige fat and skin was now delicious shades of gold and brown. And the aroma of the fresh smoked meats made my salivary glands to kick into gear.
Grandpa pulled out his pocketknife (the same one he used to castrate the hog which now was in the smokehouse) and carved off a couple of slivers of meat from a ham to taste test for he and me.
He smiled and nodded that the meat needed no more smoking and would just be left in the smokehouse for nature’s refrigeration for the winter.
That salty sliver of smoked ham from my youth still makes my memory’s mouth water.


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