By: Bob Arnold             Over the years, Southwestern Mississippi has been a settling ground for Louisiana migrants heading north when opportunities presented themselves to leave the threat of storms and less affordable living costs.               In the process, they have gradually impacted the culture in their new home, with their religion and its values, the foods they favor, festivals that provided unique fun times in their old home and preferences for sports teams, among other things.  In Mississippi, Louisiana Roman Catholics have blended with Southern Baptists, Louisiana gumbo and Cajun meals are now on the menu in restaurants, towns, increasingly, celebrate Louisiana-style Mardi Gras and Louisiana State University athletic teams have a fan base that roots along side Ole Miss and Mississippi State partisans.               In Copiah and Lincoln counties, small communities, like one that surrounds Lake Lincoln State Park and another near a Martinsville hunting camp, have grown up due to the influx of Lousisianans.               Ketti Breaux is one of those Louisiana immigrants.                In 2021, on the eve of Hurricane Ida’s wrath in Louisiana, Breaux and her husband Bernie settled in Copiah County’s Martinsville area near the hunting camp, where he follows his passion in retirement.               Born Ketti Babin in 1959, she grew up in Houma, Louisiana, and spent her work life and reared two sons there.               In the 1960s and 1970s before an oil boom made it a city, Houma was a rural community with unpaved rocky country roads and sugar cane crops cultivated by local farmers.  In her childhood, Breaux enjoyed being a Girl Scout and becoming an accomplished swimmer, foregoing service as a life guard in her teen years to work instead in a small store, she recalls               Breaux attended elementary, junior high and high school in Houma.  After receiving her diploma from Terrebonne High School in 1977, she studied accounting at Nicholls State University at Thibodaux, Louisiana, and embarked on a career encompassing 31 years with state agencies after graduating in 1981.             She started her professional work life with the City of Houma as an accountant and then joined the State of Louisiana Department of Revenue and Taxation before becoming Chief Financial Officer (CFO) in the State Hospital System with Chabert Medical Center.  After serving as CFO at Fletcher Technical Community College, she returned to Louisiana state agencies, where she completed her career.               Breaux met her husband, a workers compensation insurance claims adjuster before his retirement, at Nicholls State University. They have two sons – Justin, 40, who works with Proctor & Gamble in forklift operations at Alexandria, Louisiana, and Jared, 37, who works with Louisiana fire departments at Houma and Folsom.  Between their sons, they also have five granddaughters, twins, age 18, and three others, 12, 16 and 15.               While pursuing her career and rearing her sons, Breaux also found time – “one night class a semester” – to renew her studies at Nicholls State University and earn a Masters of Business Administration degree.               In retirement, Breaux and her husband considered going elsewhere, but not very long.               “Mississippi was the right place,” she affirms.  “My husband hunted deer in the Wesson-Hazlehurst area and had insurance clients in Mississippi.  So when an old house on 27 acres at Martinsville became available, we didn’t hesitate.  Since coming here, we’ve discovered a community of fellow Louisianans – a man in my high school graduating class with whom I had lost contact and friends of friends back in Houma.”   What are your hobbies? In Louisiana, gardening was a passion.  I was a Master Gardener and member of a the local garden club.  My activities have expanded in Mississippi. Here I am active in the Institute for Learning in Retirement (ILR), work out at the gym, practice chair yoga and take golf and line dancing lessons.   My husband does a lot of traveling.  We go back and forth at least once a month to Louisiana to visit family and see our grandchildren in their band and sport functions.  My husband will soon travel to Africa.  I travelled with friends to Ireland, and am planning a trip with friends to Amish country near Lancaster, Pennsylvania.  Together, my husband and I went on a Panama Canal bus/river tour, fishing off a catamaran.  We visited Paris, with a river tour to Normandy and Omaha Beach.  Often our trips allow hunting time for my husband.  We travelled to the Grand Canyon and Yellow.  We are rescheduling a trip to the Canadian Rockies cancelled because of a wildfire.  We’re looking forward to a trip that will encompass New Zealand and Australia.  There are also the local and region travels offered by ILR.   Are you a reader? My reading is eclectic.  I am currently reading Duck Dynasty .  I enjoy love stories and mysteries and follow daily devotionals.   How about music? Again, I am eclectic.  At the gym, I have even gotten into rap to accompany exercises.  I like country music, too.  I am listener.  I don’t sing or play an instrument.     Do you go to the theater or movies? In Houma, I attended La Petite Theater – the town’s little theater.  I watch television, but have no favorite shows.   If you won a lot of money in the lottery, how would you spend it? I would use if for travel and donate it to people in need, particularly those who need help for cancer treatments.  St. Jude Hospital is a favorite charity.   How would you change the world? People need to get along with each other – to live in peace and harmony.

Special to Wesson News   Wesson Volunteer Fire Department is getting a new truck.   The Town Board of Aldermen authorized purchase of the truck at its February meeting for $55,000.   The 2001 truck has pumps, tanks and other equipment for fighting fires and rescue operations.   In other actions: the Aldermen:   Authorized $950,000 for street paving and repairs and approved advertising for bids on the work.  The 2024 Mississippi Legislature allocated $750,000 in its bond bill for Wesson streets, and the Town had another $150,000 available.   Approved payments of $4,500 each to Lowery Payn & Leggett and Lance Moak for an audit and preliminary financial preparation covering  the Town’s 2022-23 and 2023-24 fiscal years.

By: Kara Kimbrough Just a few ingredients are needed to create these delicious strawberry treats for Valentine's Day.  Valentine’s Day is almost here and we can’t let the day go by without making a heart-shaped treat of some kind. I know…store shelves are filled with chocolates of all shapes and flavors, but something you make with your own loving hands is appreciated more and tastes better. If dipping candy fillings or strawberries into scalding hot chocolate isn’t your idea of fun, you can always reach for a can of…wait for it…crescent rolls. The tasty dough provides a delicious base for a variety of interesting dishes and desserts. First, forming crescent roll dough into cute hearts and filling the shapes with sugary cream cheese and strawberry preserves before baking to a crispy goodness results in the cutest (and tastiest) Valentine’s Day dessert or treat you’ve ever seen. Trust me when I say, they’re much better than a box of chocolates that have been sitting on the shelf since early January. And here’s something you may not know. Crescent rolls have been revolutionized over time to include handy sheets of dough instead of the perforated rectangles we’ve always known and loved. In many cases, I prefer using these sheets instead of regular pie dough when time is short and I’m going for a puffy crust versus a flat one. I've found that some supermarkets don’t always have crescent roll sheets in stock. In that case, simply pinch together the perforated edges of regular rolls and you’re good to go. Try one (or all) of these crescent roll-centric recipes and let me know your thoughts. Like me, you’ll likely be a convert to dough (and rolls) in a can when it’s time to create a quick treat or dish. Happy Valentine’s Day! Valentine’s Day Hearts 1 8-ounce can refrigerated Pillsbury Original Crescent Rolls 1 8-ounce cream cheese, room temperature ½-1 cup strawberry preserves 2 tablespoons granulated sugar Icing: 1/3 cup powdered sugar 2 tablespoons milk Splash of vanilla Roll out a sheet of crescent roll dough (pinch edges together if not using a sheet) on a floured surface. Roll both long edges up to meet in the middle. Cut roll into 1-inch slices. Pinch the bottom of each slice into a point to resemble a heart. Place heart-shaped slice onto a lightly-greased baking sheet, then gently press down on dough to create a heart shape inside edges. Add granulated sugar into softened cream cheese and mix well. Fill each “heart” with cream cheese, then top with a dollop of preserves. Bake 15-20 minutes at 350 degrees. While hearts are baking, combine icing ingredients. After baking and slightly cooling, drizzle icing over each heart. Quick and Easy Chicken Pot Pie 32-ounce bag frozen mixed vegetables 3 cups cooked chicken, shredded 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of chicken soup 1 can (10 3/4 oz) condensed reduced-fat reduced-sodium cream of mushroom soup 2 8-ounce cans refrigerated Pillsbury Original Crescent Rolls 1 egg yolk Heat oven to 350 degrees. In large bowl, mix vegetables, chicken and soups. Pour into greased or sprayed 13x9-inch glass baking dish. Unroll dough, separating it into four equal-size rectangles. Press perforations to seal. Place dough over chicken mixture and cover well; pinch center edges to seal. Press outside edges of dough to edges of baking dish, overlapping edges if needed. Whisk egg yolk and brush over top for a golden, crispy finish. Bake 25 to 30 minutes or until top is golden brown. Mini Submarine Sandwiches 1 8-ounce cream cheese, softened 1 cup jarred olive spread, more to taste 1 teaspoon Italian seasoning 2 8-ounce cans refrigerated Pillsbury Original Crescent Dough Sheet (use 8-count cans of rolls if sheets aren’t available) 2 packages (16-20 slices) of sliced deli meats: sliced ham, salami, prosciutto, turkey or your favorite variety 8 slices mozzarella cheese Heat oven to 375 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, beat cream cheese and Italian seasoning on medium speed until well blended. Stir in olive spread; mix well. Unroll one dough sheet on work surface; reshape into 12x8-inch rectangle. Spread half of the cream cheese mixture onto dough sheet, to within 1 inch of one of the short ends, leaving room to seal the seams. Place half of the meat slices over cream cheese, followed by 4 cheese slices. Starting on the short, topped edge of rectangle, roll up tightly and pinch seam together.   Repeat for remaining dough sheet. With serrated knife, carefully cut each roll into 6 slices, about 1 1/4 inches wide, and arrange spiral sides up in baking dish, reshaping into round shapes, if necessary. Lightly press down on tops of rolls to flatten slightly. Bake 32-36 minutes or until golden brown and dough is baked through. Let stand 10 minutes before serving. Serve warm. Recipes adapted from Pillsbury.com . Kara Kimbrough is a food and travel writer from Mississippi. Email her at  kkprco@yahoo.com .

A nonprofit organization with a goal of teaching state inmates writing skills has released a book of art and writing by men incarcerated in Unit 29, the destination for those considered the worst of the worst at the Mississippi State Penitentiary at Parchman.  The Mississippi Prison Writes Initiative, a nonprofit organization whose goal is to teach state inmates writing skills, released Unit 29: Writing from Parchman Prison , “ to record human suffering as it unfolds,” according to  Louis Bourgeois, the organization’s executive director. “Extreme situations result in extreme reactions,” he says.  “But I’ll let the reader decide if the book is successful in rendering the accuracy of what goes on there, right under society’s nose.” The essays do not gloss over what landed the writers in the most infamous unit of the state’s most infamous prison.  Unit 29 houses about 700 people and the average age of the men there is 38.  The new book includes the work of over 30 incarcerated writers over a three-year period.  Bourgeois said most of the writers had never written anything before, but they created what he called “a masterpiece of prison realism” about undergoing the harrowing experience of staying alive in a Mississippi prison such as the infamous Parchman.

Special to Wesson News      Photo credit:  Special to Wesson News Mississippi’s agriculture industry remains vibrant with an overall production value estimated at $9 billion, despite a drop in row crop prices.  Poultry is again the number one sector of the agricultural industry with a value of $3.8 billion, up 10.5 percent from 2023.  A rebound in broiler production in 2024 contributed to the commodity’s stronger showing over last year.   Forestry holds second place with a $1.5 billion value, holding steady from 2023.  Soybeans ranked third with a value of $1.3 billion. Although soybean yield is expected to tie last year’s record at 56 bushels per acre, the crop saw a 22 percent drop in value from last year.  Livestock, which includes beef cattle, dairy cattle and hogs, ranked fourth overall behind soybeans, with a value of $578 million, a 14 percent increase from 2023.            With more rain for non-irrigated acres, soybean yield could possibly have hit a new record. Irrigation helps protect yield during drought years but advancing science and crop management are also important factors.        Cotton is the second most valuable row crop with an estimated value of $496 million, a gain of 34 percent from 2023, which is attributed to an increase in acreage.  Cotton producers planted 520,000 acres -- up almost 30 percent from 2023. Yield is estimated at 1,118 pounds of lint per acre, an 8.3 percent increase.  Corn is valued at $374 million, a decline of 50%, as a result of decreased acreage and lower prices. Producers harvested about 580,000 acres this year, down from 790,000 acres in 2023. Although yield was better this year, prices are down over $1 compared to last year  Each year corn and cotton trade acres so that is why one commodity is higher and the other lower year over year. The value of catfish declined 18 percent from last year, landing that commodity in seventh place with a value of $214 million. Mississippi still leads the nation in catfish production with 29,000 acres. That is twice as many acres as Arkansas and Alabama, which round out the nation’s top three catfish producing states.  Multiple challenges, including marketing difficulties, high operating costs and decreased prices, have led to slight decreases in Mississippi’s catfish acreage in the last several years.    Among other commodities in the state, hay is valued at $171 million, up 13 percent and rice production value is $168 million, a gain of 20 percent due to a rise in acreage. Sweet potatoes are valued at $82 million, a 10 percent decline from 2023. Peanut producers harvested 25,500 acres, 30 percent more than last year.  Wheat value plunged 41 percent to $19 million.   EDITOR’S NOTE:  Excerpted from Mississippi State University Extension Service report.

Priscilla Hartley (center) was recently named Co-Lin’s 2025 Humanities Teacher of the Year. Also pictured are Molly McMillan with the Mississippi Humanities Council (left) and Co-Lin Vice President Jackie Martin.  Copiah-Lincoln Community College English instructor Priscilla “Penny” Hartley of Hazlehurst was recently recognized as the college’s 2025 Mississippi Humanities Council Teacher of the Year. As part of her recognition, Hartley delivered a presentation entitled “Me, Myself, and AI (Artificial Intelligence)” on February 5, highlighting the role that AI has in higher education. She will receive her award from the Mississippi Humanities Council at its annual Public Humanities Awards ceremony to be held on March 28 in Jackson. Hartley holds a Bachelor of Arts in English and French from Delta State University, a Master of Arts in English from the University of Alabama, and a Master of Education in school counseling from the University of South Alabama. She is currently pursuing a Doctor of Education (Ed. D.) at Southern Arkansas University. She was named Co-Lin’s Outstanding Academic Instructor for the Wesson Campus in 2024. She attends Beauregard Community Church and is a life member of Junior Auxiliary of Copiah County. She and her husband, Scott, have two children, Alexis and Bryce. The Mississippi Humanities Council, funded by Congress through the National Endowment for the Humanities, provides public programs in traditional liberal arts disciplines to serve nonprofit groups in Mississippi and pays tribute annually to outstanding faculty in traditional humanities fields at each of Mississippi’s institutions of higher learning.

By Bob Garver    Poster Credit IMDB           All January long, I’ve been mentioning (okay, “whining”) that the month is a dead zone for new movie releases. So it makes sense that the biggest release of the month would be one that opened on the very last day (Friday the 31st) before making most of its money in February. With an estimated $36 million in its first three days, “Dog Man” is already the biggest new movie of 2025. And its success isn’t just commercial, the joyful film also gets my first recommendation of the year. It’s a chilly recommendation, appropriate for January I suppose, but a recommendation nonetheless.             The animated film is a spinoff from the “Captain Underpants” franchise. Apparently it’s based on a comic book created by the two kid protagonists of that series. Although I’ve never read any of the books or seen the 2017 film, this film does indeed seem like the brainchild of actual children. This is good because the film never loses its childlike sense of wonder or energy. But it’s also a hindrance because the story can sometimes seem like it was thrown together for a school assignment. It was like one of the kids realized at the last minute that their story was nothing but jokes and action, so they halfheartedly threw in some serious moments and a lesson so the teacher wouldn’t take points off for lacking substance.             The story goes that human police officer Knight (Peter Hastings) and his dog partner Greg fail in an attempt to disable a bomb planted by the evil Petey the Cat (Pete Davidson). The resulting explosion destroys Knight’s head and Greg’s body, but thanks to a dubious feat of medical engineering, a singular being with the dog’s head and the human’s body can be salvaged. The resulting Dog Man is a “Supa Cop” with Greg’s smarts and Knight’s physical conditioning – the best of both worlds. He’s a great boon to the community, much to the chagrin of the unpopular Chief (Lil Rel Howery), but his sights are set on shutting down the villainous Petey for good.             Petey, irate that he unintentionally just created the best cop in the city, clones himself in an attempt to double his brainpower and productivity, but this too backfires. He does indeed get another version of himself, but as a newborn… or at least as an adorable young kitten (Lucas Hopkins Calderon) that essentially serves as a son, in need of love and care. Petey isn’t cut out for fatherhood because he’s so evil, and because he doesn’t need a youngster interfering with his plan to resurrect a telekinetic fish (Ricky Gervais) to defeat Dog Man, and because he had a bad relationship with his own father (Stephen Root). Petey has so many problems at once that he winds up stealing the movie from Dog Man, whose need to be a do-gooder following his creation is predictably commonplace and surprisingly dull at times. Though I did get a big laugh out of a heartbroken Dog Man eating big spoonfuls of dog food like it was ice cream.             Ultimately it’s the child character that brings out the best in the adults around him, and in a way that’s the perfect metaphor for this childish movie likely bringing out the best in the adults that watch it (if you can call my low-level recommendation my “best”). Simply put, even though this movie doesn’t do much for me, it’s practically impossible to dislike. Even though I wish the heartfelt moments weren’t so forced, there were fewer go-nowhere storylines (the Chief practically disappears toward the end of the movie), and the humor was more to my taste (I don’t like jokes about dogs licking things), I just can’t stay mad at a movie this silly and sweet. “Dog Man” is less a movie for adults to enjoy and more a movie for them to enjoy how much their kids enjoy it. But I can at least picture how much kids are bound to enjoy it, and that helped me enjoy it. Grade: B- “Dog Man” is rated PG for some action and rude humor. Its running time is 89 minutes. Contact Bob Garver at  rrg251@nyu.edu .

By Bob Arnold Photo credit:  Special to Wesson News A new Brookhaven-based therapy venue is helping people improve their health by addressing balance and foot issues and making them better walkers.   At a Wesson Lions Club meeting, Richard Barker explained the unique work he and his colleagues, Mike Griffith and Andy Biggs, are doing at TRI Therapy (TRIT) through its Gait Balance and Feet program.   “Our whole idea is preventing falls.” Barker said.    Barker said his group started shifting its focus a few years ago to fall prevention after receiving referrals for gait and balance issues.  Their patients now include older persons, amputees, those with multiple sclerosis, traumatic brain injuries, people who have suffered strokes and sustained head injuries and others who have had knee and hip replacements and feet and ankle surgeries.   “One in four people over 65 years old fall ever year, with one in twelve of them seeking medical care and one in five of those who have consulted a doctor requiring a procedure,” Barker said.  “Complications from falls are a leading cause of death among older persons. The problems start with feet, which play a big role in pain and muscle strength, and TRIT begins with measuring pressure on patients’ feet, Barker explained.  As people age, he said, feet are the first part of the human body to lose strength.  Once the feet go, ankles, knees and hips are next.   For its program, TRIT invested in computerized Tekscan devices -- the Tekscan balance system, which evaluates the stability of feet to bear weight, and the Tekscan Mobilemat to capture important data.  While four different people can have four different observations of a person’s foot pressure, the Tekscan devices produce biomedical data which can inform decisions on helping patients, Barker pointed out.   Based on the data, TRIT customizes exercise plans for patients to maintain strength and motion that are lost with age.   “Older people, in particular, need fall prevention,” Barker noted.  “It’s an ongoing need.  We help them stay independent.  That is our mission and our goal and what we are trying to achieve.  We are bound to help them so they can do things safely and for themselves.”   TRI Therapy does not need physician referrals, although they may be required for insurance coverage.  The TRI Therapy Gait Balance and Feed program is available from 8 a.m. to 5 p.m. Monday through Friday at 509 Brookway Boulevard.

By Misty Strieff Prine                   “Sometimes God’s blessings are not in what He gives; But in what He takes away. He knows best. Trust Him.” – Naeem Callaway                 Amen, amen, and amen again. Sometimes we don't understand how to process life events such as when we lose a job, our car breaks down, bank accounts get super low, how an unexpected expense is going to get paid, or even how to handle the unexpected loss of a loved one. The human side of us, emotionally, is so weak and gets so overwhelmed that our strength just doesn’t amount to much on our own. We don’t understand why things get taken away and why some are allowed to stay in our lives. We really don’t understand the timing of such either. But we must understand that we are not expected to. Only God knows the reason behind it all. God always has a bigger plan in the grand scheme of things. Losing that job may be carving a path to a better paying one that will help provide for your family and that unexpected bill coming that God knows about before we do. That car breaking down may happen in time before it causes an accident or a greater expense in the future. That bank account may run out of money to make you realize you need to rely more on God than the things money can buy. Losing a loved one is always hard, but none of us will live forever, but only God knows when our time has come. But what I have seen is that in times of grief, it does bring families closer together that may have drifted apart over the years. God also may have a plan in place to send a new bundle of joy to your family to fill that void. I’ve seen that as well. God ALWAYS knows what's best for us and sometimes that may mean taking things away from us to make us appreciate the things we and sometimes difficulties will come along the way, because He never promised an easy road. In those times, those valleys, we may be tested to see if we call upon His name and turn to Him for guidance instead of the world. We need to always be thankful for what God has given us because He has all power and authority to take those things away from us at any time. God is good ALL the time. He loves us and gives us what we need. The good Lord gives and He takes away. Always remember that. May each of us always stay humble and appreciative of what we have.                 **For daily devotionals, you can follow me on Facebook at The Upward Way or on Instagram at the_upward_way. I’d love to see you there!

Send responses to:  andybowman839@gmail.com Sarah and Travis were trying to make it to his mom’s house that night before the storm hit. They had driven nonstop from Denver, except for filling the gas tank, buying fast food, and bathroom breaks. And those three events had to be perfectly timed to happen together. God help the one who drank too much unauthorized coffee. Now fifteen weary and bleary hours later, all that stood between them and a warm comfortable bed in mom’s guest room was one more hour of driving. Hopefully. But there was no wide open and well-traveled interstate for them anymore. Oh no, that luxury was left behind about three hours ago. In fact, now there were no plainly marked roads either. Just country roads wide enough for two cars to pass. Recently widowed and trying to make a new life for herself, Mom Linlee had decided to accept a job offer in a tiny community located in another state. In a community that had many winding country roads. Country roads lined with deep thick forests. Roads that the natives simply navigated by years of experience. In small intimate communities where everyone knows everyone, road markers can be nonexistent. “No need to waste our tax money on a buncha road signs. Evahbody ‘round here knows ‘zactly where things are.” But, if you are unfortunate enough to be a stranger like Sarah and Travis, who had no real clue where they were headed, things can get dicey very quickly. Especially if it is in the wee hours of a pitch-black night. With cell phone service left behind about twenty miles ago. And a bad storm racing toward you. Facing unmarked intersections and having to make decisions which way to turn. Not a good feeling. Ever been there? And not necessarily on a dark country road either. Just trying to live life. What to do next? Stay where you are, go forward, turn left, or just sit down and bawl in frustration. Should you make a change, or just stay on the same road you’ve been on? No way to know from what you can actually see. Your car’s headlights are on bright, but all they can show is straight ahead…and that road just may not be the right one. When this happens, most of us are desperately wishing for headlights that can bend. But all of us are in the same boat – or car. We’re forced to have faith and the guts to keep on going, hoping and praying that we’ll run across any kind of road marker or sign before long. Bright bendable headlights. Now THAT’S something for my next Christmas list. But until some inventor comes up with those, I have to do the same as everyone else.  Pray, panic occasionally, and persevere. Driving headlong into the black nights, doing the very best that we can to make good decisions. And often wishing that turning my chicken little tail around and heading for the hills was an option.

By Guest Health Columnist Stephanie Duguid   Ana Mason (left) with assistant at Copiah Nutrition. Are you ready to take control of your health, feel fantastic, and even win some extra cash?   Copiah Nutrition, owned by the inspiring Ana Mason, offers a life-changing opportunity to achieve your health and wellness goals.  Whether it’s joining the monthly challenge or simply visiting for a refreshing smoothie, Copiah Nutrition is here to help you look good, feel better, and embrace a healthier lifestyle.  Mason, the heart and soul behind Copiah Nutrition, is dedicated to helping people in the community live healthier lives. Her passion for wellness shines through in everything she does, from her expertly crafted drinks to her hands-on support for challengers striving to meet their goals.   At the start of each month, Copiah Nutrition kicks off a new challenge designed to help participants transform their lives. By joining, you’ll receive a personalized fitness and nutrition plan, guided coaching and access to a supportive community committed to success. Whether you want to lose weight, build strength, or feel better, Ana and her team will provide the tools you need to thrive. Top challengers can win a share of $10,000 in cash prizes each month, adding an extra incentive to reach your goals.   Joining the monthly health challenge is simple. Just call or text (601) 850-2543 to sign up and start your journey toward a healthier you. With Mason’s personalized approach and the support of the Copiah Nutrition community, you’ll have the resources and motivation to succeed.  This isn’t just about competition—it’s about building a healthier, happier version of yourself with expert guidance and encouragement every step of the way.   When you’re not working on your fitness goals, stop by Copiah Nutrition at 1088 Beech Street, Wesson, MS, to refuel with one of its delicious and healthy drinks. Mason serves up a variety of smoothies, teas, and other nutritious options that are perfect for a post-workout boost or a healthy treat on the go.   Visit Ana Mason today at 1088 Beech Street in Wesson, and take the first step toward achieving your health and wellness goals. Your best self is waiting!

y Kara Kimbrough   Freedom Tower on the grounds of the former Twin Towers, now the 9/11 Memorial Museum, serves as a moving tribute to the 3,000-plus victims of the vicious attack in 2001 and the resiliency of Americans.      The northeastern U.S. in the middle of January might not seem like an obvious vacation choice. However, I’ve never been one to follow the rules AND by the way, the south was simultaneously covered in even greater amounts of snow and ice, so it all worked out.  A trip to New York City was filled with exciting adventures, gastronomical delights ranging from pizza and lobster rolls to a meal fit for U.S. Presidents (literally) and a luxurious, pampered stay at the newly-renovated Hilton New York Times Square within walking distance from everything on my must-see list.     But first, the timing of my visit during the dead of winter: if you’ve ever wanted to visit NYC or desire to return but need to cut costs, January and February are the months to go. Besides significant savings on hotels and meals for several weeks courtesy of special discounts offered by NYC Tourism + Conventions, crowds are smaller than those you’ll encounter in spring and summer months and the Christmas season. As long as you wear proper outer and footwear, braving cold temperatures and sporadic snowfall (which didn’t happen during my visit, but ironically, occurred in Mississippi) is not a problem.      It’s impossible to list all the meals, attractions, historic sites, fun and adventures accumulated during a week that also including networking with other travel writers and destinations. However, I’ve compiled a list of the highlights of my trip to a city I consider the most fascinating in the world.        Imagine dining at a restaurant that’s nearly 200 years old and was a favorite of Abraham Lincoln. Yes, there’s a restaurant still in existence that served the 16thPresident of the United States as well as other notable figures, including John F. Kennedy (and JFK, Jr.) and Richard Nixon, to name a few.    Delmonico's hash browns are rich, decadent, crispy and delicious.       Located in lower Manhattan in the Financial District (FiDi to locals), Delmonico's opened in 1837, becoming the first fine dining establishment in the U.S, (previously, Americans were only served food at taverns or hotels), the first to use the term “restaurant,” and the first to allow women to dine at their own table. In 1850, the restaurant’s signature ribeye, the “Delmonico Steak,” was created in the Delmonico kitchen.     In addition to its namesake steak, Delmonico is responsible for shaping American cuisine with the addition of famous dishes like Baked Alaska, Lobster Newburg and Chicken a la Keene. And while I’d always heard of and seen recipes for “Delmonico Potatoes,” I had no idea until now that they were copycat versions of the NYC restaurant’s original dish.    Additionally, I’ve seen cuts of beef labeled “Delmonico” in high-end meat counters and on restaurant menus offering their version of the famous steak, but never knew the origin. To say I was excited to sample the steak at the famous restaurant where it all began is an understatement.     A creative wedge salad topped with crispy prosciutto chips, heirloom tomatoes, red onion and a delicious Yuzu honey vinaigrette was the prelude to a memorable meal. The main event – a tender, perfectly-cooked New York strip was accompanied by the most amazing hash browns I’d ever seen or tasted.     I didn't succeed in coaxing the chef to share his secret recipe, but it appeared that diced potatoes were combined with a light sauce and crisped in a skillet, then turned onto a dish and topped with seasonings and crème fraiche. I'm still dreaming about this otherworldly dish.     Last, a delectable baked Alaska filled with banana gelato, walnut cake and apricot jam and covered with a light meringue before being lit to create a light toasty goodness was the perfect end to an unforgettable meal.  Grand Central Station has served as a transportation hub in NYC since the early 1900's.     Other highlights of the week were visiting Grand Central Station and taking in the stunning architecture of the 112-year-old building, then enjoying a typical “Northeastern” meal of lobster roll and cole slaw at Grand Central’s Oyster Bar; visiting the moving 9/11 Memorial Museum as well as the outdoor Reflection Pools and Freedom Tower after a hearty pancake breakfast at nearby Bubby’s; seeing the first Winnie the Pooh (and friends) doll at the amazing New York Public Library; darting into St. Patrick’s Cathedral across from Rockefeller Center to escape the cold and experiencing a Catholic mass complete with heavenly organ music; my favorite pastrami sandwich and cheesecake meal at Junior’s Deli and experiencing a magnificent sunset with 100-mile vistas from the 106th floor of the Empire State Building.    Important tip: purchasing a CityPass is the perfect way to see all the main attractions at a fraction of the cost of purchasing singular admission tickets. Plus, you often go to the head of the line, avoiding a long wait in the cold.     Last, a vital component of any enjoyable (and safe) NYC trip is the right accommodations. Last year, I stayed at the Hilton New York Times Square. I loved the spacious guest rooms and its location just minutes from all of the attractions listed above (with the exception of 9/11, which can be reached via a subway line located just outside the hotel’s front entrance).    Based on last years’ experience, I booked the Hilton for this year’s stay. I was shocked upon arrival to view the hotel’s $20 million renovation that included an entirely transformed ground floor lobby, 15th floor Sky Lobby, and three brand new food and beverage options.     Note: I especially love the fact that guests must pass by the doormen stationed around-the-clock in the ground floor lobby, then take an elevator 15 floors to reach the main, or newly-renovated Sky Lobby. In my opinion, this layout offers the upmost in safety and security for those concerned about visiting a large city.     Drawing inspiration from New York’s Gilded Age, the Sky Lobby is a spacious, calming oasis from the city’s noise and activity, outfitted with luxurious, yet comfortable furnishings and a beautiful collection of artwork. Also located on the 15th floor is High Rise, a dining option I enjoyed each morning that offers an indulgent buffet-style brunch in a calm, relaxed setting.     To fuel up for a long day of walking, I chose from among an impressive selection of traditional breakfast and brunch offerings, including freshly-baked pastries, waffles and breads, fresh fruits, meats, cereals and oatmeal with toppings, fresh juices and coffee.     Guest rooms at the 44-story-high hotel are some of the largest standard rooms in Times Square, an important feature that transforms any stay. Rooms, especially those starting on the 22nd floor, offer sweeping views of New York’s famed skyline, Times Square, the Empire State Building, and the Hudson River.     So yes, a winter visit to NYC is something I definitely recommend after two back-to-back January trips. Drop me an email for even more travel tips and tricks to save money, time and headaches while navigating transportation, dining, sightseeing and budgetary factors.     In the meantime, try this copycat version of Delmonico’s potatoes. I’m still working on replicating the best hash browns I’ve ever tasted in my life. If I ever come close to the original, I’ll share the updated recipe. Delmonico’s Potatoes 1 (2 pound) package frozen hash brown potatoes, thawed (chunks, not diced version) 1 (8 ounce) package sharp Cheddar cheese 2 cups half-and-half½ cup butter     Preheat oven to 350 degrees. Place frozen potatoes in a 13 x 9 inch greased baking dish or large seasoned skillet.     In a saucepan on the stovetop or in microwave on low, melt together cheese and butter. When melted, blend in the cream. Pour mixture over frozen potatoes, and cover pan with foil.    Bake for one hour. Remove foil, and bake 15 minutes more. Top each serving with crème fraiche or sour cream. Kara Kimbrough is a food and travel writer from Mississippi. Email her at  kkprco@yahoo.com .