TX Championship Ice Cream Freeze Off Set For Saturday
2015 Texas State Champion Homemade IceCream Freeze-Off Winners
The Texas State Championship Ice Cream Freeze Off, overseen by Chamber of Commerce President Meredith Caddell, is set for Saturday, June 11 at 4 p.m at the grounds of the Hopkins County Civic Center. This will be the 15th year of the annual competition as part of the Hopkins County Dairy Festival. Entries in the competition will be split into two main divisions: Little Dip for ages 12 and under, and Big Dip for ages 13 and older. Another division is also being added this year for the first time. The First Timers division will allow contestants that are new to the competition to compete separate from other entries that have competed for several years or more. Past first place winners in each category will compete in the Super Scoop division, helping separate the first timers from veterans for accurate judging.
The categories for the Little Dip division include Plain, Fruit, and Novelty. The Big Dip division will have Plain, Fruit, Novelty Fruit, and Novelty Other. Each category averages six to 15 contestants, with the largest category being Novelty Other for the Big Dip division. Ice cream will begin serving at 4 p.m. at the same time as judges begin sampling each contestants entry. The judges are scheduled to conclude at 5 p.m., and winners will be announced.
The cost for people to purchase a bowl and spoon for the Freeze Off is $3 for unlimited ice cream. In past years, the Freeze Off has averaged roughly 800 to 1,000 visitors.
Deal Done; Local Hospital Name Now CHRISTUS Mother Frances Hospital-Sulphur Springs
hospital
CHRISTUS Health, an international, faith-based, not-for-profit health system headquartered in Irving, Texas announced today that it has finalized an agreement with The Hopkins County Hospital District (Hopkins) for the ongoing management and operation of the hospital. The agreement could take effect as early as July1.
The joining of the two prestigious health care organizations formed a new organization called CHRISTUS Hopkins Health Alliance (CHHA), and means CHRISTUS Health will now own 51 percent of CHHA and Hopkins will own the other 49 percent. The hospital’s name will change to CHRISTUS Mother Frances Hospital-Sulphur Springs and the clinics will change to CHRISTUS Trinity Clinic-Sulphur Springs and CHRISTUS Trinity Clinic-Emory.
For Hopkins CEO Michael McAndrew there haven’t been many days in the last 14 years that have been as significant as this day. But, as he explains there have been some big ones.
“We’ve watched a 3-story medical office building rise out of the ground and partnered to create an Acute Rehab Unit as well as a Wound Care Center. We’ve seen growth in surgical specialties. We partnered to provide state-of-the-art cardiac services. We formed Memorial Clinic starting with one provider and are now 30 strong. We invested millions in our facilities and have recently become a residency training site for Family Medicine,” said McAndrew. “Even with all of these wonderful things we knew that if we didn’t find a strong partner we would not be able to continue our mission. After a lengthy process the Board has signed a joint venture agreement with CHRISTUS Health. It will be an exciting new beginning, rich with promise. It will ensure our viability, irrespective of the monumental changes in healthcare, for generations to come.”
“Our mission for the last 150 years has been to extend the healing ministry of Jesus Christ, and with the finalization of this agreement, we are continuing to build upon and strengthen our mission for years to come,” said Ernie Sadau, president and Chief Executive Officer for CHRISTUS Health. “The formation of CHRISTUS Trinity Mother Frances Health System which we announced earlier this month in Tyler means expanded access to award–winning, quality care. We’re so very fortunate to have CHRISTUS Trinity Mother Frances-Sulphur Springs and clinics become part of the CHRISTUS family.”
Those sentiments were echoed by Hopkins Board Members.
“This is really about future generations and how we can serve their health care needs,” said Tim Kelty, Hopkins Board Chair. “In today’s health care environment, rural health care organizations need a partner in order to continue to meet the health care needs of their community,” he said. “As chairman of the board I can tell you we are extremely excited about the future of CHRISTUS Mother Frances Hospital – Sulphur Springs and CHRISTUS Trinity Clinic – Sulphur Springs and Emory. There are great things in store for our hospital, clinic, employees and community. I want to personally thank each board member and the administrative team for their hard work and dedication throughout this process. I would also like to thank each employee for their continued support and for their hard work and dedication to our patients.
We look forward to this journey with CHRISTUS Health,” he said.
“I am excited about our joint venture with CHRISTUS Health. I know they will be a good fit with our hospital and community,” said Hopkins Board Member Dan Roper, Jr., DDS. “I also feel that the quality of health care that our hospital has provided for the past 68 years will be greatly enhanced by their caring attitude and vast resources.”
“We decided if we were going to survive and prosper in this new health care era, we must merge with a larger organization,” explained Hopkins Board Member Joe Bob Burgin. “After months of evaluation, we unanimously agreed CHRISTUS Health was the one for Hopkins and our community. CHRISTUS has shown they want to have a strong presence in East Texas, with hospitals in Texarkana, Atlanta, Tyler and now Hopkins in Sulphur Springs and very possibly more to come. CHRISTUS has a lot of the same values and philosophies that Hopkins has. I truly believe through CHRISTUS Health, Hopkins will become stronger and better as we become CHRISTUS-Trinity Mother Frances – Sulphur Springs. I hope the entire community will join us in celebrating this new and better health care endeavor for all the people of our health care area.”
The agreement means that Mother Frances Hospital– Sulphur Springs and the CHRISTUS Trinity Clinics are now Catholic and operated under the Ethical and Religious Directives for Catholic Health Care Services, a body of teachings and ethical principles concerning social justice and health care ethics.
For more information about CHRISTUS Health, and their health care offerings, visit http://www.christushealth.org/.
Stolen Plaza Light Recovered
Between May 20th and 23rd, one of the LED lights, a light in a string of lights, on Celebration Plaza at the Veteran’s Memorial was forcibly removed by vandals. Sulphur Springs Police have now have three adult suspects that have confessed to the theft and have recovered the light. The light, that was positioned on the south side of the Plaza, is expensive and, when removed, blew out a control box providing a total of over $1800 in damage.
Restitution will be made in the case according to David Gilmore, an investigator with the Sulphur Springs Police Department. Gilmore credited Lt. Pat Leber’s diligence in seeking and locating the suspects’ vehicle as a major step in the recovery and identity of the suspects. The suspects’ names are not being released due to a legal matter in the case.
Gilmore said the area themed around veterans deserves honor and that when a criminal act occurs, the SSPD seeks to close the case quickly. Gilmore said added to the diligence of the officer was a tip from social media that assisted in the case.
Five Years and Counting; Search Continues for Melissa McVay Darling
June 10, 2016 marks the fifth anniversary of the disappearance of Melissa McVay Darling. At 1:35 a.m. June 10, 2011, McVay walked out of the Choctaw Casino in Grant, Oklahoma with a white male companion, Jeremy Upchurch. Detective David Gilmore said he has been working the case and will continue to work the case until resolution.
Gilmore said Upchurch, who has a criminal record, remains a person of interest in the case and there are others who are also of interest. Upchurch is from Lamar County, Texas. Gilmore said some people that he and Oklahoma Law Enforcement have interviewed have criminal records and based on what has been learned are still considered of interest. Gilmore said officers have searched properties in Oklahoma, Lamar County and Delta County law enforcement.
Gilmore invites the public to provide any information they have regarding the case.
You can contact the Missing Persons Clearinghouse at :
Missing Persons Clearinghouse
Texas Department of Public Safety
P O Box 4087
Austin, Texas 78773-0422
Phone: (512) 424-5074
Helpline: (800) 346-3243
Lynda Hager Cheers on Dairy Festival for 51 years!
Lynda Hager holds the office of Treasurer of the Hopkins County Dairy Festival. Over her 51-year tenure, she has been hands-down the “cheerleader” in enthusiasm and support for this major annual event. Her involvement actually began in 1954 at Sulphur Springs High School when she was called out of class and informed that she had been selected that year’s “Dairy Girl” by the local dairyman’s association.
In those days, a large percentage of families had a dairy farm of their own, and hers was no exception. Her title was decidedly less grand than today’s Queen, but she wore the sash and was on hand during the Dairy Cattle Show in the un-airconditioned dairy show barn (once located on property near what is now the new Pavilion in Buford Park). Five years later, when the first Hopkins County Dairy Festival was launched, Lynda was right there to support it. By then, she was a member of the Mother’s Club and volunteered in float building and pageant planning.
Just ask Lynda and she will share her memories about the early “Coronations”, elaborate floats and the royal trappings that surrounded the contestants’ appearances during the 1960’s. Floats were constructed then by service clubs for the individual girls, and the float’s work location, theme and design were considered top secret! As the festival and pageant evolved during the 1970’s, Lynda kept her two hands busy, one year cutting out more than 1,000 cardboard letters, so that each contestant’s float name and theme would have the same appearance on Parade Day. Over the decades, she’s proudly watched dairy families honored as Parade Marshall and seen dozens of daughters and granddaughters of friends and business associates enjoy the festival, from the “Little Kids” to the Queen’s contestants.
Along with various board members, she’s worked diligently to improve the festival, including bringing in the Hot Air Balloon feature in 2004. Today, Lynda enjoys countless friendships near and far, cultivated through Dairy Festival connections. Her trademark smile says that it has been a wonderful ride so far and that she plans to keep doing what she is doing in “cheering on” the Dairy Festival!
Lynda Hager at the KSST studios during the Morning Show with Enola Gay
Friday Morning Hot Air Balloon Media Flight
On Friday, June 10th several local media outlets were invited to fly over Sulphur Springs in hot air balloons! Six different balloons were inflated and sent up with pilots and a maximum of two passengers. KSST interns were sent up in “Spirit in the Sky”. The balloon was covered in beautiful colors that depicted birds, a large mask, a fish, and several other smaller creatures. The flight began in the Sulphur Springs Middle School parking lot and concluded on a paved driveway near Raven Aerostar.
The first Hot Air Balloon Rally and Flight will take place tonight, June 10th, at 6 pm on the grounds of Shannon Oaks Church, weather permitting. On Saturday, June 11th, the second Rally and Flight will begin at 6:30 am, and the third at 6 pm. Opening Ceremonies for the Dairy Festival will be at noon, June 10th, on Celebration Plaza as well.
Tira News: Vickery Elected Mayor
New mayor Powell Vickery
By Jan Vaughn
We want to express our sympathy to the family of Donald Wayne “Don” Hargrave. He passed away on Friday, June 3, 2016 in Dallas. He is survived by his wife of 63 years, Dorothy Lewis Hargrave, and their four children, and several grand- and great-grandchildren. The funeral service was held on Tuesday, June 7th, at West Oaks Funeral Home, with the burial at Tira Cemetery. Please remember the family in prayer.
The Tira City Council met for their regular quarterly meeting on Tuesday night, June 7th, at the Community Center. The group appointed Tami Joslin to fill the vacancy on the council board. Council member, Powell Vickery, was sworn in to serve as the Mayor of Tira for the remainder of former Mayor Floyd Payton’s term. The group approved the purchase of a new sign and a locking file cabinet for the Community Center. It was mentioned that there is a need for more volunteer firefighters. If you are available and interested in joining the Tira Volunteer Fire Department, please contact Powell Vickery, at 903-243-1533.
Yvonne Weir reported that Dacy, Elise, and Eli Campbell visited with them on Saturday and she says, “We swam and had a ball!” On Sunday, Brenda Allen and Kesley came for a visit and they swam some more. Yvonne retired last Friday. She shared, “My friends at Legacy Hospice gave me some wonderful gifts and cake. I will miss them!”
Our son, Delayne Vaughn, of Waco, was here over the weekend. Our family was at North Hopkins School on Friday night for our grandson Kenden Joslin’s 8th grade graduation, and then on Saturday afternoon for his brother Morgan Joslin’s graduation from high school. We celebrated Kenden’s graduation with sandwiches and cake on Friday night. Following the graduation on Saturday, we hosted a party/cookout in honor of Morgan’s graduation and his birthday (June 2nd). Our guests included Liz Steinsiek, Linda Ellen Vaughn, Jim and Sandra Vaughn, Charlie and Susan Vaughn, James, Lana, Mattie, and Conner Hall and Mattie’s friend, Delayne Vaughn, Tiffany Vaughn and Kenden and Jaidyn Joslin, Malcolm Joslin, Landon and Laiken Joslin and Dixie, Rylan, Brailon, and Slaiden, and Morgan’s girlfriend, Alexis.
A good crowd gathered on the Aiguier Cemetery grounds on Sunday, for the annual association lunch and meeting. The group shared a pot-luck meal, followed by a brief business meeting.
After the cemetery meeting, Chip and I enjoyed time with our great-granddaughter, Dixie, as we took her back to her mother, in Sour Lake, near Beaumont, and then we drove to Piney Shores resort on Lake Tiffany Vaughn celebrated her birthday with Keith and Frances Klein, Roy Smith, Shirley Charles, and Kenden, Jaidyn, Chip, and I, at Los Mochis on Wednesday evening, and then with church friends and the Abundant Life Assembly in Commerce.
I always need and appreciate input from my friends to help keep me informed of news in our community. If you have any news pertaining to Tira residents, past or present, please contact me, Jan Vaughn, at 903-945-2190 or 903-438-6688 or [email protected].
Agrilife: The “Road” to Food Safety
Johanna Hicks
Texas A&M AgriLife Extension
Family & Consumer Sciences
1200-B W. Houston
P.O.Box 518
Sulphur springs, TX 75483
903-885-3443 – phone
903-439-4909 – Fax
[email protected]
Handling Food Safely on the Road
V-A-C-A-T-I-O-N! Oh, how we long for that eight letter word every summer, when millions of us eagerly get away from school and work. We take to the road in cars or recreational vehicles; live on boats; relax in beach or mountain vacation homes; and camp…or simply stay at home and make daily excursions in or around our hometowns.
No matter where we go or what we do, there is a common denominator that runs through all of our summer travels and relaxation — it’s called F-O-O-D! The “road” to food safety, however, can either be bumpy or smooth — depending on what precautions are taken handling meals as we travel during the summer.
Following advice from the U.S. Department of Agriculture Meat & Poultry hotline could make the difference between a vacation to remember and one that is remembered because people got sick from improperly handled food. Here are some general rules for keeping food safe when traveling:
1) Plan Ahead…
If you are traveling with perishable food, place it in a cooler with ice or freezer packs. When carrying drinks, consider packing them in a separate cooler so the food cooler is not opened frequently. Have plenty of ice or frozen gel-packs on hand before starting to pack food. If you take perishable foods along (for example, meat, poultry, eggs, and salads) for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler.
2) Pack Safely…
Pack perishable foods directly from the refrigerator or freezer into the cooler. Meat and poultry may be packed while it is still frozen- it stays colder longer. Also, a full cooler will maintain its cold temperatures longer than one that is partially filled. Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.
If the cooler is only partially filled, pack the remaining space with more ice. For long trips to the shore or the mountains, take along two coolers — one for the day’s immediate food needs, such as lunch, drinks or snacks, and the other for perishable foods to be used later in the vacation. Limit the times the cooler is opened. Open and close the lid quickly.
- When Camping…
Remember to keep the cooler in a shady spot. Keep it covered with a blanket, tarp or poncho, preferably one that is light in color to reflect heat. Bring along bottled water or other canned or bottled drinks. Always assume that streams and rivers are not safe for drinking. Keep hands and all utensils clean when preparing food. Use disposable moist towelettes to clean hands (be sure hands are totally dry before handling food). When planning meals, think about buying and using shelf-stable food to ensure food safety.
- When Boating…
If boating on vacation, or out for the day, make sure the all-important cooler is along. Don’t let perishable food sit out while swimming or fishing. Remember, food sitting out for more than 2 hours is not safe. The time frame is reduced to just 1 hour if the outside temperature is above 90 °F.
Now, about that “catch” of fish — assuming the big one did not get away! For fin fish: scale, gut and clean the fish as soon as they are caught. Wrap both whole and cleaned fish in water-tight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice. Make sure the raw fish stays separate from cooked foods. Cook the fish in 1-2 days, or freeze. After cooking, eat within 3-4 days.
Crabs, lobsters and other shellfish must be kept alive until cooked. Store in a bushel or laundry basket under wet burlap. Crabs and lobsters are best eaten the day they are caught. Live oysters can keep 7-10 days; mussels and clams, 4-5 days. Caution: Be aware of the potential dangers of eating raw shellfish. This is especially true for persons with liver disorders or weakened immune systems. However, no one should eat raw shellfish.
- When at the Beach…
Take along only the amount of food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it.
Bring the cooler! Partially bury it in the sand, cover it with blankets, and shade it with a beach umbrella. Bring along disposable moist towelettes for cleaning hands. If dining along the boardwalk or beach restaurant, make sure the food stands frequented look clean, and that hot foods are served hot and cold foods are cold.
- When in the Vacation Home or the Recreation Vehicle…
If a vacation home or a recreational vehicle has not been used for a while, check leftover canned food from last year. The Meat and Poultry Hotline recommends that canned foods which may have been exposed to freezing and thawing temperatures over the winter be discarded.
Also, check the refrigerator. If unplugged from last year, thoroughly clean it before using. Make sure the refrigerator, food preparation areas, and utensils in the vacation home or in the recreational vehicle are thoroughly cleaned with hot soapy water.
- When staying home…
Enjoy excursions to area parks, museums, lakes, and other attractions, but if you plan to picnic, be sure to take a cooler for perishable foods. Do not put the cooler in the trunk of your car because extreme hot temperatures will affect the ice or ice packs and make them melt more quickly. Instead, keep the cooler in an empty seat and use the perishable foods within the first few hours of your trip. Above all, keep raw and ready to eat foods separate.
Closing Thought
Aim for success, not perfection. Never give up your right to be wrong, because then you will lose the ability to learn new things and move forward with your life – Dr. David M. Burns
County Road 1445 Open Following Repairs
County Road 1445 is now open. Precinct 1 Commissioner Beth Wisenbaker advised KSST News that repairs have been made that will allow for the roadway to be used once more.
With public safety and emergency services as a top priority, Precinct 1 Commissioner Beth Wisenbaker had closed County Road 1445, Wednesday morning, June 1, due to concerns of danger to life and safety. She said this county road serves a heavy traffic flow in her precinct.
The road was closed due to a large tank car being underlined by flowing water due to flooding conditions. The tank car is a petroleum tank car that, like other road construction done in previous years, was used for a culvert.
