Ever noticed a bent tree in the woods, the one that looks like a person all hunched over and in need of a cane? These odd, misshapen trees often make for a great photo, but ever wondered why they look the way they do? They may look like something from nature’s rejects department, but these bent trees actually have quite an interesting story to tell. To appreciate this story, a trip to the past is warranted, to a time when Native Americans freely roamed the North American continent.

Imagine for a moment what America was like before the days of the Eisenhower Interstate system. How was this vast uncharted and untamed land mass navigated before the invention of paved roads and signs leading the traveler from point A to point B? Cartography may have been around since pre-historic times, but it was a unique technique of bending trees developed by the Native Americans that marked the way over the river and through the woods, long before the first European settlers arrived on the North American continent.

Nature is no stranger to being manipulated by humans to meet their needs, and one fascinating example of this manipulation is that of Native American tree bending. The goal of tree bending was to create a series of reliable landmarks known as “trail trees” that would guide a traveler along safe, efficient trails through the wilderness, show the best place to cross a body of water, lead to important places such as an Indian burial mound or indicate the location of a vital resource such as water, lodging or food. As a result of this trail tree system, Native Americans could explore the land without fear of getting lost in the woods. As settlers arrived, this trail tree system proved essential for many as they navigated their new world. In fact, researchers know that Daniel Boone used Cherokee trail trees to explore deep into the wilderness. In essence, this Native American Trail Tree system was the preliminary infrastructure upon which our country’s current system of roads, highways and interstates was built.

Nothing at all in the way of a first hand written account of the history and locations of trail tree exists, understandably so. Native Americans considered trees sacred and were dubious of white people. The system’s creators were convinced that if the trail tree system was discovered by the European settlers, it would be damaged, destroyed or altered in the name of the white people’s progress to form their new country. To guard against an assault on the trail trees, a most sacred property, Native Americans never wrote about the system nor talked with white people about them.

Due to the efforts of some dedicated trail tree enthusiasts with a knack for historical research, the story of bent trees has been arduously “mapped” out, starting in the 20th century, and continuing to this day. Any written information regarding trail trees appears to come from conversations with tribal elders who had extensive knowledge of the system. This information was subsequently recorded by white people, often in the form of newspaper or magazine articles, some dating back to the late 1800’s.

Through trial and error, Native Americans discovered that if a young tree were bent in an unnatural position without breaking and was securely fastened, the tree would continue to grow, maintaining the unnaturally bent position. Armed with this knowledge, the Native Americans could deliberately manipulate trees to be easily recognizable from other trees and serve as guideposts with the bend of the tree indicating the direction of the route to be followed.

Various methods that were highly dependent on available materials and the creativity and ingenuity of the person performing the task were used in this calculated manipulation of trees. Hardwood saplings, usually oak or maple, would most often be used, owing to their flexibility when young and their ability to maintain the altered shape. Typically, a young tree was bent in the desired direction, forming an arch so the trunk was essentially oriented horizontally to the ground. It was secured in place by leather straps or vines tied to a stake in the ground, or weighed down with a rock or piled up dirt. A branch was allowed to grow skyward from the original trunk to become a “new trunk.” Once a sapling had been molded, it retained its unique shape, growing in the direction it was first bent and increasing in diameter. This deformed positioned was maintained for about a year before the young tree was released from its bondage. Eventually, the original trunk was removed, leaving a   directional “knob,” a distinctive feature of a trail tree.

This art of bending trees by Native Americans for navigational purposes is not without controversy. Naysayers claim it is impossible to determine if a tree growing at an odd angle in nature is due to manipulation by human hands or simply a freak of nature. It is important to note, however, that many of the naysayers trying to discredit the existence of Native American Trail Trees, a living link to the country’s history, have been in the lumber business or keen on developing pristine wooded land for industry, commerce and residence. This opposition, appearing to be a pre-emptive strike against efforts to legally protect and preserve a tree thought to be a trail tree, ultimately is unnecessary. There is not, nor has there been, a federal law prohibiting the removal of a tree thought to be a Native American Trail Tree, but thankfully, some of these magnificent relics are protected by local laws.

Across the country, efforts by trail tree enthusiast groups work to keep the history of the trees alive for future generations. One group located close to home in North Georgia, known as Mountain Stewards (https://mountainstewards.org/trail-tree-project), has started The Trail Tree Project, which finds, confirms and catalogs trail trees. To date, this project has 2,450 trees across 44 states in its database.

Locations of some of the 2,450 trail trees include Deadpost State Park near Moab, Utah; White County, Indiana; Blue Mound State Park, Wisconsin; Kalenski State Forest, Ohio; and Florissant Fossil Bend National Monument near Pikes Peak Colorado. (Road trip as soon as the pandemic is over? Anyone, anyone?)

Finding a bent tree in the woods can be thrilling, as one might wonder if the odd shape happened naturally or if someone from a past century purposely manipulated it. Keeping in mind not every oddly shaped tree in the woods is a Native American Trail Tree, here are some things to consider when trying to identify one:

• Is the tree (oak or maple) old enough
• to have been alive when Native
• Americans inhabited the area?
• Does the tree have a “knob” that seems
• to be indicating the way or pointing
• to something of importance like water?
• Are there other trees in the area bent
• in the same way?
• Is the bend close to the ground (i.e.
• not much higher than eye level)?
• Is there visible scarring on the
• horizontal part of the tree in the shape
• of a leather strap or vine tether?

Any of these features may indicate human intervention, and indicate a Native American Trail Tree. Of course, when all else fails, and if so motivated, call the experts. No doubt the Mountain Stewards group would love the chance to check out a possible trail tree.

At 150 to 200 plus years of age, these living pieces of history are being lost quickly either to a natural death or falling victim to modern man’s follies, so finding one nestled in the woods is akin to finding the proverbial pot of gold at the end of the rainbow. Seeing an oddly shaped tree, one oriented horizontally to the ground in a world of vertical trees, is a true treasure for the seeker to behold. And even if a bent tree in the woods isn’t a legitimate trail tree, it’s still fun to imagine that it is, giving pause to reflect on the unique and industrious practice of Native Americans and to remember that people have long been walking these woods.

​So hurry up, put on those hiking boots and hit the trails in search of a Native American Trail Tree before it’s too late!

Have a trail tree on your property, know where one is located or have some photos of these quirky living relics from the past? Reach out at jd-harper.com to share any photos and/or stories.

by JD Harper
*JD Harper is a local author. “GLINT,” her debut novel, is set in Chattanooga amid its rich Civil War history and rock climbing culture. Visit jd-harper.com.

Next month, March 11 to be exact, marks the one-year anniversary of the World Health Organization’s announcement of the COVID-19 Pandemic. Yes, it really has been almost 365 days of adjusting, acclimating, and accepting a new way of life. Despite the fact that some good things will have come out of this pandemic, it doesn’t make it any less daunting to greet each day with an optimism that one day things will return to some sort of normalcy.

Technology, already a titan of the world, pushed boundaries again, giving even the most technologically challenged individuals easy-to-use “the future is now” platforms to stay connected via a “pseudo” in-person feel. Zoom Happy Hour, anyone? Working from home, Telehealth, toilet paper shortages … this pandemic has seen it all, but as the proverbial light at the end of the tunnel is getting nearer and brighter with the roll-out of effective vaccines, many of these pandemic inspired “techno-distractions” are undoubtedly starting to wear thin. Experts are imploring individuals to hang on to the shelter at home, stay six feet away from others, and wear a mask in hopes we will continue this altered way of life just a bit longer until a majority of the population has been vaccinated.

With Zoom fatigue, cabin fever and stuck-in-rut feelings abounding, what “new” to do until the days of gathering with others, free of masks, return? Perhaps revisiting an “old” staple of life that requires no cell service, wi-fi or special equipment (except maybe some comfy footwear) is the answer. If the prospect of going for a walk to help stave off some of the craziness of the pandemic way of life isn’t appealing, consider a few facts about the positive impact walking can have for the immune system, in addition to the known mental heath benefits.

Walking, even at a snail’s pace, is most definitely a form of exercise, and exercise in any form is good for the body. It gets the body up and moving against gravity, an act that provides a whole host of positives for the body’s structure and physiology. But why in particular is exercise good for virus abatement?

Some proven theories on why any form of exercise is good for immunity:

• Physical activity helps flush bacteria out of the lungs and airways.
  
• Exercise causes changes in antibodies, making them circulate faster, which may help the white blood cells detect infections sooner.
• The brief rise in body temperature may prevent bacteria from growing, similar to what happens with a fever.
• Exercise slows the release of stress hormones.

Not shy about its belief in how powerfully good walking can be for a body, the Scenic City has built in a surefire way to encourage the activity. Take advantage of over 16 miles of paved path along the southern banks of the Tennessee River on Chattanooga’s Riverwalk. Multiple points of entry allow for ease of access starting at the northern terminus of the Riverwalk at the Chickamauga Dam to its southern terminus on Broad Street, just shy of the St. Elmo district.

Just 20-30 minutes a day of walking activity is all it takes to activate an antidote of sorts in dealing with the pandemic, and a walk along any section of the Riverwalk provides for a lesson in nature, culture and history. Undoubtedly, the most common point of entry to the Riverwalk is on Broad Street at the Tennessee Aquarium; travel north to capture the art district or south to experience a more industrial environment.

Still not sold on the idea of a walk along the Riverwalk for an immunity boost or to dispel some of the pent up energy of keeping it close to home during the pandemic? Try this history lesson on for size, as it may be just the spark needed to get those feet pounding the pavement.

Nestled on Broad Street, amid the brick facade of one of the buildings on the block known as Hunt Row, is a quaint, quirky little shop full of sweetness known as The MoonPie Store. How can a story about walking for an immunity boost land at a confectionery delight for the taste buds? Stay tuned.

Picture it: The year was 1917, and a traveling salesman with Chattanooga Bakery by the name of Earl Mitchell was visiting with coal miners in Kentucky when one asked him for a snack as “big as the moon.” Not wanting to disappoint a customer, Mr. Mitchell reported the request to his employer. Chattanooga Bakery responded with the aptly named MoonPie, a tasty trio of graham cracker, marshmallow and chocolate. Legend has it that the coal miners loved the newly created MoonPie not only for its tasty, filling qualities but because it also fit perfectly in their lunch pails.

At the time the MoonPie was developed, Chattanooga Bakery was producing over 100 items, but the company soon realized it had something special with the new treat. At only 5 cents each, MoonPies flew off the shelves, and by 1929, it was the only product that the bakery produced, a model that continues to this day. Originally made with chocolate, the MoonPie has evolved to include other flavors such as vanilla, strawberry, lemon, orange, banana and salted caramel, along with double decker and mini versions. Chattanooga Bakery makes about 1 million MoonPies a day, so grab one on the way to the Riverwalk for an immunity-boosting walk. And that’s how a story on walking collides with some pretty cool Chattanooga history!

Lace up, mask up and get up and out for a walk with or without the MoonPie. It might be just what the doctor should order.

by JD Harper
JD Harper is a local author. “Glint,” her debut novel, is set in Chattanooga amid its rich Civil War history and rock climbing culture. Visit jd-harper.com.

Rob Headrick is a warrior. As chief of thoracic surgery at CHI Memorial Chest and Lung Cancer Center, he deals with lung cancer on a daily basis. Tennessee, being a coal miming state, has more than its share of cases. Here, in this hotbed, someone dies from lung cancer every two hours.
​
Rob stays up to date on all of the latest information. He has always known that early detection of problems is the answer. So, being a warrior, he made it his mission to prove that lung cancer does not have to be a death sentence. Even people who are most at risk, such as longtime tobacco users and those with family history of cancer, can complete treatment and go on to lead healthy lives. The secret is early detection.

Realizing how difficult it is for most people to go to a hospital for a lung screening, both time wise and expense wise, he set out on his quest to find a solution: Take the screening to the people. Relying on the slogan “If you build it, they will come,” Rob Headrick believed that taking technology to the masses, especially those most at risk, would be an important educational experience and lives would be saved. Dr. Headrick wants to find the cancers before they spread and are much harder to cure. “It seemed so easy – just go scan everybody,” he said.

Dr. Headrick and his colleagues began designing and building a lung screening program that was based on a built-from-scratch bus with a portable CT scanner that can quickly detect cancer. The project soon became known as “Breathe Easy.”

In the beginning, they encountered a lot of people who thought it would be impossible to take the expensive medical equipment (which is cumbersome, sensitive to heat and humidity and designed to stay in one place) and transport it on a bus over rough roads and hills of rural Tennessee. The list of “cannots” was long, but our warrior team proved them false. The Breathe Easy Bus officially began operations early in 2018.

This technology is the first of its kind in the Chattanooga area and the only fully independent unit in the nation. Results published in the July 2020 “Annals of Thoracic Surgery” were so positive that other health officials became intrigued, as well as Gov. Bill Lee. The next goal is to roll out additional Breathe Easy buses across the state, bringing potentially life saving screenings and lung cancer information to all Tennesseans.

“It may have been my idea,” Rob says, “but so many people were needed to challenge the idea and cheer it on.”

Dr. Rob Headrick received the 2020 Champions of Health Care Innovation in the Individual Innovation category, which brings him national recognition for his forward thinking and approach to lung health.

We are so proud of him. He really is a hometown boy, the son of Jan Headrick and the late Dr. Jim Headrick (also a well-known thoracic surgeon). A Bright School and Baylor School student, he grew up on the lake and was a Tennessee state water skiing champion.

Completing his undergraduate degree at Vanderbilt, Rob attended medical school at the University of Tennessee in Memphis. He completed a general surgery residency at the University of Tennessee College of Medicine, Chattanooga, and a fellowship in thoracic and cardiovascular surgery at the Mayo Graduate School of Medicine in Rochester, Minn. He is board certified in both general and thoracic surgery and also holds an MBA from UT-Knoxville.

Make your New Year’s resolution for 2021 to have a lung screening in the Breathe Easy bus! It will be the easiest resolution you will every keep. It’s quick (10 minutes), non-invasive, painless and comes with no out-of-pocket expense. If you are over 50, a smoker or a former smoker, or have a history of cancer in your family, this test can be invaluable to your future health. Tests can also show coronary disease and other problems. A doctor is present to read the scan, discuss findings and map out the next steps if necessary. If no problems are found, the patient can truly “breathe easy.”

Call (423) 495-LUNG (5864) for an appointment or to schedule the bus to come to a workplace or group function for multiple screenings.

Dr. Headrick realized, as a very young man still in his residency at Mayo, that early detection of lung cancer could lead to a cure. Dr. Rob Headrick is a warrior in the fight to erase the stigma surrounding lung cancer and change the survival rates. Visit the bus and “breathe easy!”

by Judy Rowland

Can it be? Is it really the beginning of the holiday season again? To get used to the idea, you might consider making a list while drinking a glass of nice wine. We’ve come up with three you might like. They all go well with many holiday foods.

As usual, all our wines are purchased locally with food in mind. If you can’t find them in one shop, you’ll probably find them in another. The chardonnay is a bargain. But, each of them is fairly priced.

Our top pick this month is the 2019 Cèline + Frédéric Domaine Gueguen Bourgogne Rosé ($19-$21). Rosés are quite popular in the warmer months. Then, some people just forget about them when the temperature gets lower. For a food friendly, versatile wine any time of the year, this French offering fits the bill. It has aromas of strawberry and mint and strawberry flavors with a slight bite. Quite dry and medium bodied, serve it at the Thanksgiving dinner table. It will complement many of the dishes.

Other good bets this month are the 2018 Via Blanca Terroir Series Chardonnay ($13-$15) and the 2016 Wolfberger Pinot Blanc ($14-$16). From Argentina, the chardonnay is crisp, clean and very food friendly. It has a nice apricot flavor that will pair well with our pumpkin bisque, as well as crab cakes, goat cheese and dishes with Alfredo sauce. Seafood and lean fish are other good matches.

The Wolfberger wine is fairly typical wine from Alsace in France. It has a very light fragrance of pear with a little spice. Pineapple, pair and other fruit flavors combine to make it a very fruity, medium-bodied wine that is soft and refreshing. Roast turkey is a good match and is a nice change from more traditional Thanksgiving wines. Feta and blue cheeses work well with this wine. It’s a good wine for quiche Lorraine at a holiday brunch.


Pumpkin Bisque

• 1 medium onion, chopped (approximately 1 cup)
• 1 Tbsp. olive oil
• 1 (18-ounce can) pack pumpkin
• 6 cups homemade chicken broth or about 4 (14-ounce) cans of chicken broth
• 4 Tsp. ground ginger
• 1/8 Tsp. ground nutmeg
• Salt and pepper to taste
• Toasted pumpkin seeds (optional)

Heat oil in 4-quart saucepan. Add onions and cook until soft but not browned, about five minutes. Stir in pumpkin, chicken broth, ginger, nutmeg, salt and pepper to taste. Simmer 20 minutes, stirring occasionally, until heated through. Garnish with toasted pumpkin seeds, if desired. Makes two quarts. (8-12 servings).


Cheddar Cheese and Chive Biscuits

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 Tsp. salt
• 1/3 cup unsalted butter
• 1 cup shredded cheddar cheese, plus 2/3 cup for garnish
• 2 Tbsp. fresh or 1 1/2 Tsp. dried chives
• 3/4 cup milk
• Black pepper to taste
• Fresh chives for garnish

Preheat oven to 425 degrees. Combine flour, baking powder and salt in medium bowl or food processor fitted with steel blade. Cut in butter or process with several on-off turns until mixture resembles coarse crumbs. Add one cup cheese and chives; mix. Add milk, mix until mixture is moistened or in processor until dough forms a ball.

Transfer dough to lightly floured surface. Knead gently eight to 10 times. Roll out dough to 1/2-inch thickness and cut with floured pumpkin or other cutter. Place on ungreased 14- by 20-inch cookie sheet. (Dough may be re-rolled to make remaining biscuits.) Bake 12-15 minutes or until golden brown. Sprinkle remaining cheese on biscuits (about one tablespoon per biscuit) five minutes before done.  Makes 8-10 biscuits.


Turkey Pot Pie

• 1 cup diced peeled potatoes
• 3/4 cup sliced carrots
• 12 cup butter, cubed
• 1/3 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 Tsp. salt
• 1/2 Tsp. dried thyme
• 1/2 Tsp. pepper
• 1 1/2 cups turkey or chicken stock
• 3/4 cup whole milk
• 2 cups cubed cooked turkey
• 1/2 cup frozen green peas
• 1/2 cup frozen corn
• 2 sheets refrigerated pie  crust

Preheat oven to 425 degrees. Put potatoes and carrots in large saucepan with water to cover. Bring to a boil. Reduce heat; cook, covered for 8-10 minutes until crisp-tender. Drain.

In a large skillet, melt butter over medium-high heat. Add onion, stirring until tender. Stir in flour and seasonings until well blended. Gradually add milk and broth. Bring to a boil, stirring constantly. Cook and stir until thickened, about two minutes. Stir in turkey, peas, corn and potato mixture.

Place a pie crust over the bottom and up the sides of a 9-inch round cake pan. Add filling. Top with remaining crust. Trim edges and seal. Bake 35 to 40 minutes until crust is lightly browned. Let stand 10-15 minutes before cutting. Makes six generous servings.


Cranberry Thanksgiving Pie

Crust

• 1 cup all-purpose flour
• 1/3 cup vegetable oil
• 3 Tbsp. cold skim milk

Sift flour into mixing bowl.  In small bowl, mix oil and cold milk. Pour all at once into the flour and stir lightly with fork until blended. Chill 15 minutes. Flatten dough slightly between two sheets of wax paper and roll out. Place in 9-inch pie plate, trim and flute edges.

Filling

• 1 cup sugar
• 1/4 Tbsp. cornstarch
• 3/4 cup water
• 3 cups fresh or frozen cranberries
• 1 Tsp. grated orange rind

Preheat oven to 425 degrees. In saucepan, combine sugar, cornstarch and water. Bring to boil; stir in cranberries and grated orange rind. Boil until cranberries pop, then remove from heat and cool until mixture is lukewarm. Turn into unbaked pie shell. Bake for 20 minutes; reduce oven heat to 375 degrees and bake an additional 20 minutes.

​Most of us are addicted to serving bountiful Thanksgiving dinners, and, even in this most unusual year, we will surely still cook the traditional holiday turkey and dressing. We may not host as large a gathering as we did in earlier years, but preparing the standard favorites will make us feel more secure and normal.
That said, what will we cook?

Brisket-Stuffed Herb Cornbread

• 1 cup cornmeal
• 1 cup flour
• 1/2 tablespoon baking powder
• 1/2 Tsp. baking soda
• 2 Tbsp. sugar
• 3/4 Tsp. kosher salt
• 2 large eggs
• 1 cup buttermilk
• 1 Tbsp. chopped thyme leaves
• 2 Tbsp. vegetable oil
• 1-2 cups chopped Slow-Roasted Beef Brisket (recipe follows)
• 1 cup grated cheese, Gruyère or white cheddar

Preheat oven to 400 degrees. Prepare a 9- or 10-inch cast iron skillet with nonstick cooking spray.

In a large bowl, combine cornmeal, flour, baking powder, baking soda, sugar, and salt. In a medium bowl, whisk together eggs, buttermilk, herbs, and oil. Add to dry ingredients and mix well
.
Pour half of batter into the skillet and spread evenly cover with brisket and grated cheese; add remaining batter on top. Bake for 15 to 30 minutes or until a cake tester, inserted into the thickest part of the cornbread, comes out clean. Let rest 10 to 15 minutes before slicing. Serves 12 as an appetizer or six as a main meal. It may also be made in muffin cups for individual servings.


Slow-Roasted Beef Brisket

• 2 Tbsp. brown sugar
• 2 Tbsp. paprika
• 2 Tbsp. kosher salt
• 1 Tbsp. coarsely ground black pepper
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. dried parsley
• 2 Tsp. cumin
• 1 Tsp. chili powder
• 1 Tsp. cayenne pepper
• 1 (6- to 8-pound) brisket, trimmed
• 2 Tbsp. liquid smoke, optional
• Barbecue sauce of choice

Line a baking pan with heavy-duty aluminum foil. In a medium bowl, combine sugar, paprika, salt, pepper, garlic powder, onion powder, parsley, cumin, chili powder, and cayenne. Spread mixture generously all over brisket. (Leftover spice blend may be stored in a small jar in a cool, dry place for several weeks.) Sprinkle with liquid smoke, if using.

Wrap meat in foil, fat side up, and seal completely; place in baking pan. If possible, refrigerate overnight. Remove from refrigerator one to two hours before putting in oven.

Preheat oven to 275. Bake brisket for five hours. (Total cooking time will be approximately 1 ½ hours for every pound of meat.) Remove foil, pour off accumulated juices, and reserve. Return brisket to oven and cook an additional two to three hours. Brisket should be tender but not falling apart. Remove from oven and tent with foil. Let rest a least one hour before carving; cut into thin slices across the grain. Serve with barbecue sauce or reheated reserved juices. Makes 10 to 12 servings.

The following main dish only needs the addition of a green salad and some fresh fruit to make a delicious meal.


Croissant, Pear, and Chocolate Bread Pudding

• 10-12 croissants, cut into 1-inch cubes
• 4 large eggs
• 2 1/2 cups heavy cream
• 1 cup sugar
• 1 Tsp. cinnamon
• 2 Tsp. vanilla extract
• 1/4 Tsp. kosher salt
• 3 to 4 pears, peeled, cored, and cubed
• 3/4 cup bittersweet chocolate morsels
• 1/2 cup chopped walnuts

Lightly spray a 9- by 13-inch baking dish with baking spray. Arrange croissant cubes in dish. In a large bowl, whisk eggs, cream, sugar, cinnamon, vanilla, and salt. Pour liquid mixture over the cubes. Cover with plastic wrap and refrigerate overnight to allow bread to absorb liquid.

Preheat oven to 350.

Remove pudding from refrigerator and gently toss in the pears and sprinkle chocolate morsels and walnuts over the top. Bake for 45 to 55 minutes util set in the center and golden brown on top. Allow to rest for 10 minutes before serving. Serve with a scoop of vanilla ice cream. Makes eight servings.


Sausage, Cheddar, and Polenta Soufflé

• Unsalted butter
• Flour
• 1 Tbsp. olive oil
• 1/2 pound bulk Italian sausage
• 2 Tbsp. chopped scallions
• 1 1/2 cups milk
• Kosher salt, to taste
• 1/2 cup polenta or grits
• Freshly ground black pepper, to taste
• Pinch of cayenne pepper
• 1/2 cup grated sharp cheddar cheese
• 4 large eggs
• 1/4 Tsp. cream of tartar

Preheat oven to 350 degrees. Butter and flour four (1-cup) ramekins.

Heat olive oil in a medium skillet over medium heat. Cook sausage until brown then add scallions and continue to cook until soft. Set aside.

In a medium pot over medium heat, bring milk to a boil. Gradually stir in polenta, salt, pepper, and cayenne and whisk two to four minutes or until thickened. Remove from heat and stir in cheese. Let cool slightly.
​
Separate egg yolks and whites in two bowls. Whisk egg yolks into cooled polenta. In a large bowl using a hand mixer, beat egg whites and cream of tartar until stiff. Gently fold half of the egg whites into the polenta mixture, and then fold in the rest.

Divide the sausage mixture into the ramekins and fill with the egg white mixture. Bake 20 to 25 minutes until slightly brown and firm. Souffles are best served right out of the oven. Makes four servings.

Jenks Parker Jr. is now selling pecans from his family’s farm. Peachburg Farm is located on several thousand acres in Union Springs, Ala., on land granted in 1851. In the 1880s, the Turnipseed family used it as a peach orchard and cannery along the Central of Georgia Railway. In the early 1900s, heirs converted it to a large pecan plantation, much of which remains today. In fact, those original pecan trees are still producing nuts, which the family has been giving away as presents. Jenks’ father, Jenks Sr., bought the farm in 1980, and he and his sons, Jenks, Quincy, and Michael have all worked together on a true family farm, part of which is a private quail plantation for hunting.
​
In 2012, the family decided to expand the pecan orchards. They cleared the land in 2013 and planted 880 pecan trees in several varieties the next year, adding more in subsequent years. Jenks Jr, who oversees the pecans, and his brothers are very proud of their pecans. According to the Peachburg website, “Compared to the pecans sold in grocery stores, our extraordinary pecans are golden in color, buttery in texture, and rich in taste. Most folks don’t realize the nutritional density of pecans. According to the American Pecan Council, ‘The unique mix of unsaturated fats, plant sterols, fiber and flavonoids all add up to make pecans a superfood for your heart.’ When you start with fertile soil, lots of sunshine, nutrient-rich irrigation water, you get an extraordinary nut.”

Jenks is more than happy to deliver your online purchases to your door, or you can arrange a pick-up. Prices are $10 a pound for pecan pieces and $14 a pound for halves, making them very reasonable. They can also be purchased at the Market on the Mountain, and once you taste them, you will see that they are outstanding. The family is also busy working on other pecan products that all sound delicious. (Rumor has it that the pecan butter is to die for!) The mission of this family is to produce a pecan second to none:  a nut that tastes like it was harvested and shelled the week before - no matter the season.” I can assure they have!

by Gwin Tugman