News 2012

The United Way of Rutherford and Cannon Counties’ Women’s Initiative is auctioning a Christmas tree at the Readyville Mill in Readyville, Tennessee to benefit United Way’s Born Learning initiative.  Bidding is open until 12 PM on December 15, 2012.  The tree includes several bonus items such as a classic facial at Bomb Shells Hair Studio and Spa, a 30-minute massage at Bomb Shells Hair Studio and Spa, a $15 gift card to Cracker Barrel Old Country Store, a $25 gift card to Bonefish Grill, a one-night stay at Embassy Suites in Murfreesboro, six MTSU Lady Raiders Basketball Tickets (2 each for games vs. Western Kentucky, Arkansas State and Troy), six MTSU Men’s Basketball Tickets (2 each for games vs. Western Kentucky, Arkansas State and Troy), a CD by John Blankenship, a $50.00 gift certificate from Readyville Mill, and a MTSU fan gift bag. 
United Way’s Women’s Initiative was developed to further engage women in the community to give, advocate, and volunteer with United Way.  The initiative chose Born Learning to be the benefactor of this year’s Christmas tree auction. 
Born Learning’s goal is to inspire everyone who impacts young children to make the best possible decisions to boost school readiness.  Born Learning aims to give each of them the tools to make long-lasting community change.  On a local level, United Way endorses the Born Learning program by offering such resources as informational materials on healthy baby and child development to local hospitals and medical care providers.
The Readyville Mill is located at 5418 Murfreesboro Road, Readyville, TN 37149 and is open every Saturday from 8:00 AM to 12:30 PM for breakfast.  More information regarding the tree auction can be found on United Way’s website, www.uwrutherford.org

DeKalb/Cannon County Farm Service Agency reminds growers of wheat, barley, oats, and other fall planted/seeded crops that December 15 is the deadline to make your annual crop acreage report. Previously, crop insurance and the Farm Service Agency had different crop reporting deadlines for these crops. However, beginning with crop year 2012, the December 15 deadline has been established for uniformity between the two agencies. Producers who have planted their fall seeded crops should report acreage as soon as planting is completed to ensure crops are timely reported for crop insurance program purposes and to maintain program eligibility for FSA programs.
Producers who have been prevented from planting, because of a natural disaster, should also consider filing acreage reports and Notice of Prevented Planting. Prevented Planting does not include land or acreage not planted due to management decisions, land that had a previous or subsequent crop planted that does not meet double-cropping definitions, land where pasture or other forage crops are in place during the time that planting generally occurs, land that was affected by chemical or herbicide residue, land where the producer was unable to find a market for the crop, and other various reasons determined by the County FSA Committee. Producers must complete form CCC-576, Notice of Loss and Application for Payment Noninsured Crop Disaster Assistance Program. Producers must file a notice of prevented planting within 15 calendar days after the final planting date for the crop.
Participation in the following USDA programs requires annual reporting of crops and land use: Marketing Assistance Loans, Loan Deficiency Payments, DCP, CRP (Conservation Reserve Program), Noninsured Assistance Program, SURE, ACRE, and the Livestock Feed Program. Participation in these programs requires a report of all cropland on a farm even though it may not be used for annually-tilled row crops. Idle land and pasture must also be reported.
For additional information, producers can call the FSA office at (615) 597-8225, Ext. 2 or visit the DeKalb/Cannon County Farm Service Agency service center located at 647 Bright Hill Road, Smithville, TN during regular business hours of 8 a.m. – 4:30 p.m. Monday through Friday.
THE

The Cannon County Lions Basketball Teams enjoyed success during the Thanksgiving weekend’s Mitch Wilson State Farm Classic.  Both teams enter the upcoming week unbeaten with 5-0 records.  The Lionettes Friday night couldn’t shake off a pesky Shelbyville squad until late in the fourth quarter in their 44-41 win over the Golden Eaglettes.  Abbey Sissom led all scorers with 13 points.  Sissom was the only Lionette in double figures.  The Lionettes would come back Saturday afternoon and blow out Portland by a final score of 78-30,  Sissom again was the leading point getter with 17 while Rebekah Faulkner netted 14 and several Lionettes finished with 8 points each. The Shelbyville Golden Eagles are much improved from last years squad but it didn’t matter to the Lions as they escaped with a 59-53 win Cory Henley scored 11 of his game high 16 points in the second half to pace the Lions.  Post player Ethan Bryson posted his first double scoring game of the season with 12 points.  Bryson would connect with his second consecutive game of scoring double figures with 10 points as the Lions pulled away from Grundy County Saturday in the third quarter.  Henley would be the high scorer with 21.  Tanner Larson finished with 10.  The Lions and Lionettes will enter this week 5-0 with contests against Cascade on Tuesday at Robert A Harris Gymnasium

The start of the holiday season not only brings excitement to many people, it also brings concern about identity theft to millions of consumers who kick off the holiday shopping season with Black Friday and Cyber Monday sales. December is Identity Theft Prevention and Awareness Month and, according to the Federal Trade Commission, it is also the time of year when most identity crime occurs.The Tennessee Department of Safety and Homeland Security Identity Crimes Unit warns consumers to beware of identity thieves who victimize holiday shoppers. The unit urges holiday shoppers to take precautions to protect their identity during the busy holiday season.
“During the holiday shopping season, citizens are making more transactions and spending more money than any other time of the year. Identity thieves are looking for easy targets, and there are many more opportunities for them to steal your identity and ruin your credit,” said Captain Stacy Williams of the Identity Crimes Unit.
The Identity Crimes Unit offers these tips to help keep holiday shoppers safe:

When paying by credit card, don’t allow clerks to put your receipts in your bag. Instead, carry receipts in your wallet where they are safer and less likely to fall out of bags.

Watch cashiers, waiters, and bartenders, ensuring that they don’t “skim” or save your card number for later use.

When paying by check. Never allow merchants to write your social security number on the check.

Use a gel ink pen—preferably black—to write checks. The ink will permeate the fibers and make it difficult for the check to be cleaned and reused.

When shopping online, be careful of wireless internet connections. Only use those that require a security key or certificate.

Shop on secure, reputable websites by looking for addresses that start with “https” and include a small padlock icon.

Never offer personal information, especially your social security number, to online stores.

Leave suspicious websites immediately.

Read customer reviews before ordering products.

Use a credit card and not a debit card, which makes it harder for you to get funds back and gives thieves access to funds in your bank account.

Avoid carrying a social security card, birth certificate, passport, bank information or paychecks when hitting the stores. You could easily lose them and identity thieves find these particularly helpful.

Check your bank statements, credit card bills, and credit reports often, helping to quickly catch any efforts to use your identity.
Identity fraud, the actual misuse of stolen identity information, is an increasing problem in the United States. According to a report by Javelin Strategy and Research, more than 11.6 million Americans were victims of identity fraud in 2011, an increase of 13 percent over 2010.
Last year, for the 12th year in a row, identity theft topped the list of consumer complaints to the Federal Trade Commission. Of the more than 1.8 million complaints filed with the FTC in 2011, 15 percent were related to identity theft.
The Department of Safety and Homeland Security Identity Crimes Unit was formed earlier this year to combat the increase in identity theft and related crimes in Tennessee. The unit is comprised of employees from three divisions of the department: Tennessee Highway Patrol, Office of Homeland Security, and Driver Services Division.
If you have been the victim of an identity crime, you can get information and help by downloading a resource kit for identity theft victims from http://www.tn.gov/safety/ICU.shtml.

Poinsettias are the favored Christmas holiday potted plant. While red is still the traditional color, pinks, whites, variegated, salmon, yellow and even orange varieties abound, says Susan Hamilton, director of the University of Tennessee Gardens. Plant sizes vary from standard 4- to 6-inch pots, to miniatures to tree forms and even hanging baskets. 
“It’s amazing what greenhouses and garden centers are offering this season with free, professional advice on how to get the most from this holiday plant,” says Hamilton. Some of the new and unique selections you may see include: ‘Orange Spice,’ a true orange poinsettia great for any Tennessee Volunteer fan; ‘Ice Punch,’ a cranberry red with a frosty white pattern; ‘Peppermint Twist Winter Rose’ and ‘Red Winter Rose,’ which have globe-shaped bracts like you’ve never seen on a poinsettia; and ‘Red Glitter,’ red with a lot of white splotches that give a striking look.
 
“Not-so-new selections on the market — but ones you are likely to find readily available, and I would never hesitate to purchase — are the ‘Freedom’ series of red, pink, white, jingle bell and marble, which have vibrant colors and long-keeping quality. A novel twist on the common poinsettia is to interplant ferns, creating what is called the ‘Fernsettia.’ If you’d like to add some pizzazz, most garden centers can spray paint or put glitter on a poinsettia!” exclaims the gardening expert.
 
Regardless of the size or variety, poinsettias like bright light and even moisture. They cannot tolerate going too dry. If a poinsettia wilts, it will proceed to lose most of its leaves. With plenty of light and even moisture, they can keep their colored bracts for many months.
 
Flowers or Foliage?
The poinsettia (Euphorbia pulcherima) does not have showy flowers. Rather, the bracts, or modified leaves, create the splash of color during the holiday season, while the true flowers are small and insignificant. The colorful foliage of poinsettias is a response to photoperiod, the hours of daily sunlight. There are so many shapes, sizes and colors of poinsettias available that there is one to fit any indoor setting. 
 
Are Poinsettias Poisonous?
Contrary to popular belief, Hamilton assures consumers that poinsettias are not poisonous. However, several plants in the same family as poinsettia are poisonous. “The Ohio State University conducted research on the poinsettia plant, effectively disproving the charge that the poinsettia is harmful to human and animal health. Of course, the poinsettia, like all ornamental plants, is not intended for human and animal consumption,” she said.
 
A Bit of History
According to Hamilton, the first known use of poinsettias for holiday celebrations occurred in the 17th century when a group of Franciscan priests settled in southern Mexico. Since poinsettias bloom during the Christmas season, they began to utilize the plant in nativity processions. It wasn’t until 1825, however, that the plant became known to the United States. Joel Robert Poinsette, a botanist and the first U.S. ambassador to Mexico, had some plants sent to his home in Greenville, S.C. He shared the plants with other plant enthusiasts and now Dec. 12, National Poinsettia Day, recognizes Poinsette’s contribution to the holiday season and greenhouse industry.
 
Poinsettias are the top-selling potting flowering plant in the U.S. In 2011, according to the USDA, 35 million plants were sold, with retail sales totaling $250 million.Cannon County – UT Extension
utextension.tennessee.edu/cannonwww.cannoncountyfarmersmarket.comhttp://www.facebook.com/UTExtensionCannonCounty

Continuing our look at Diabetes in connection with Diabetes Awareness Month.  This series is submitted by Cannon County’s Cliff SwoapeType 1 diabetes is sometimes called insulin-dependent, immune-mediated or juvenile-onset diabetes. It is caused by an auto-immune reaction where the body’s defense system attacks the insulin-producing cells. The reason why this occurs is not fully understood. People with type 1 diabetes produce very little or no insulin. The disease can affect people of any age, but usually occurs in children or young adults. People with this form of diabetes need injections of insulin every day in order to control the levels of glucose in their blood. If people with type 1 diabetes do not have access to insulin, they will die.Type 2 diabetes accounts for at least 90% of all cases of diabetes.Type 2 diabetes is sometimes called non-insulin dependent diabetes or adult-onset diabetes, and accounts for at least 90% of all cases of diabetes. It is characterized by insulin resistance and relative insulin deficiency, either of which may be present at the time that diabetes becomes clinically manifest. The diagnosis of type 2 diabetes usually occurs after the age of 40 but can occur earlier, especially in populations with high diabetes prevalence. Type 2 diabetes can remain undetected for many years and the diagnosis is often made from associated complications or incidentally through an abnormal blood or urine glucose test. It is often, but not always, associated with obesity, which itself can cause insulin resistance and lead to elevated blood glucose levels.Gestational diabetes (GDM) is a form of diabetes consisting of high blood glucose levels during pregnancy. It develops in one in 25 pregnancies worldwide and is associated with complications in the period immediately before and after birth. GDM usually disappears after pregnancy but women with GDM and their offspring are at an increased risk of developing type 2 diabetes later in life. Approximately half of women with a history of GDM go on to develop type 2 diabetes within five to ten years after delivery.
Other specific types of diabetes also exist.  November is Diabetes Awareness Month.  November 14 is World Diabetes Day.  Please wear sky blue to show your support. 
 

The Cannon County Industrial Development Board will meet in a special called meeting on Monday November 26th, 2012  at 6:00 PM at the Cannon County Courthouse to discuss the status of THC Select, Inc.  
The public is encouraged and invited to attend.

Tennessee Department of Safety and Homeland Security Commissioner Bill Gibbons and the Tennessee Highway Patrol’s Colonel Tracy Trott are reminding citizens to expect a “No Refusal” and high-visibility, safe driving enforcement campaign during the 2012 Thanksgiving Holiday period. The “No Refusal” enforcement will begin at 6 p.m., Wednesday, November 21 and end at midnight, Sunday, November 25.The “No Refusal” law allows law enforcement officials to seek search warrants for blood samples in cases involving suspected impaired drivers. The goal is to deter impaired driving and reduce fatal crashes on Tennessee roadways.  The Thanksgiving Holiday marks the third “No Refusal” enforcement effort, following campaigns over the Fourth of July and Labor Day holiday periods.
 
“Thanksgiving is the beginning of the holiday travel season for millions of Americans. In Tennessee, State Troopers, prosecutors and judges in 16 counties across the state have joined together to ensure drunk drivers are removed from the roadways and travelers get to their destination safely. We thank both the local and state officials in advance for their participation in this effort,” Commissioner Gibbons said.
 
This targeted “No Refusal” enforcement will focus on 16 counties where impaired driving and fatal crashes have increased in 2012. Two counties from each of the eight THP Districts will participate, including Monroe and Sevier (Knoxville District); Franklin and Grundy (Chattanooga District); Davidson and Sumner (Nashville District); Shelby and Fayette (Memphis District); Cocke and Washington (Fall Branch District); Clay and Putnam (Cookeville District); Lawrence and Maury (Lawrenceburg District); and Chester and Weakley (Jackson District).
 
Nine people lost their lives on Tennessee roadways during last year’s Thanksgiving Day Holiday period. That is a decrease of 43.8 percent over the total from 2010 (16). One of the seven vehicle occupants killed during the 2011 Thanksgiving Holiday weekend was not wearing safety restraints. Almost half (44.4) percent of those killed were alcohol-related deaths.
 
AAA predicts 43.6 million Americans will travel at least 50 miles from home over the holiday, up just 0.7 percent from last year. That compares with an increase of eight and six percent, respectively, in the last two years.
 
“We anticipate an increase in traffic through Tennessee during the holidays,” Colonel Trott said. “State Troopers will saturate the interstate systems and high-crash corridors and place an emphasis on impaired driving, seat belt usage and traffic law compliance. Our goal is to save lives.” 
 
Although safety belt usage was measured at 83.7 percent in 2012, more than 56 percent of passenger vehicle occupants killed in Tennessee traffic crashes were not wearing a safety belt in 2011 (among known seatbelt usage).
 
In Tennessee, 53.5 percent of vehicular fatalities are from unrestrained vehicle occupants in 2012. Additionally, alcohol related crashes are on the rise in Tennessee. There have been over 5,000 alcohol crashes already this year. That’s an increase of 95 more impaired driving crashes (1.9%) than this time last year.
 
“Our statewide goal is to reduce the number of serious injury and fatal motor vehicle crashes throughout Tennessee,” Governor’s Highway Safety Office Director Kendell Poole said. “We’ve significantly increased our efforts by partnering with local law enforcement agencies, as well as state officials during enforcement campaigns such as ‘No Refusal.’ Everyone’s participation is crucial for the success of this campaign.”
 
As of November 19, preliminary statistics indicate that 890 people have died on Tennessee roadways in 2012, an increase of 50 deaths compared to 840 fatalities at this same time a year ago.
Area Drivers License and Sobriety Checkpoints include
DL Checkpoint     Rutherford     Hwy 96             Evening     Wednesday November 21
DL Checkpoint     Coffee            Old Tullahoma Hwy @3 Way Market   Night    Friday November 23
Sobriety                 Rutherford     Rutherford Blvd      Night Friday November 23
DL Checkpoint     Dekalb          US 70       Late Morning      Friday November 23
 
 

If your Thanksgiving plans include lifting weights for 10 hours or going for a seven-hour run after dinner, enjoy your meal without worries. That’s how much activity it takes to burn the 4,000 calories many will consume as they work their way through turkey with all the trimmings. But if you plan to linger around the table and take a nap or spend time on the sofa after eating, your future might hold glucose meters and insulin injections, both part of life for Tennessee’s growing number of individuals with diabetes. While blood sugar testing and shots may not seem too difficult to handle, blindness, kidney failure and loss of limbs are the serious consequences for some who develop diabetes.”Our Thanksgiving traditions are based on a time when feasting was a rare opportunity for celebration and a ritual that helped people survive the winter months. But now a heavy meal is a daily possibility for many, and most of us need to rethink if we can celebrate our wonderful time together by, say, taking a walk and making better food choices instead of encouraging overeating to the point of harm,” said Tennessee Health Commissioner John Dreyzehner, MD, MPH. “As we face an epidemic of obesity and overweight and the numerous health problems that result, take time this Thanksgiving to reflect on our blessings of bounty and consider new traditions that can help keep loved ones healthy and active for a truly bountiful life.”
The Tennessee Department of Health offers the following suggestions for healthier cooking and eating at Thanksgiving.For cooks:
• Trim the amount of sugar and fat in recipes and reduce use of oil and butter whenever you can. Most diners won’t notice the difference.
• Substitute plain yogurt or fat-free sour cream in dip and casserole recipes.
• Use fat-free chicken broth to baste your turkey.
• Consider artificial sweeteners and desserts with lower sugar levels, such as pumpkin pie instead of pecan pie.
• Think about steamed, roasted or sautéed green beans instead of green bean casserole.For diners:
• Eat breakfast. Having a small meal in the morning with protein and fiber may give you more control over your appetite throughout the day.
• Scout the table and don’t waste calories on foods you eat every day. Choose holiday selections you don’t often get.
• Avoid large portions of potatoes, dressing, gravy and bread.
• White turkey meat is lower in calories than dark. 
• Resist the temptation to have seconds or to encourage others to “go back and have some more.”
• Drink lots of water before and as you eat. It helps fill your stomach.
“With approximately two-thirds of Tennesseans either overweight or obese, we can no longer regard Thanksgiving as a day when it’s okay to pile our plates high with food,” said Melissa Blair, TDH deputy director of Family Health and Wellness. “We’re seeing an epidemic of failing knees and ankles, heart problems, breathing difficulties and diabetes, and many of these problems are caused by overeating. This Thanksgiving could be the start of a new life for many with just a little effort to be more thoughtful in the kitchen and in the dining room.”
For additional tips on preparing healthier meals, eating wisely or recognizing the signs of diabetes, visit the TDH website at http://health.state.tn.us/nutrition/index.htm and the TDH Cookbook with easy, low cost, healthy recipes at http://health.state.tn.us/nutrition/recipes.html.

At this time of year special foods and favorite family recipes often hold a place of honor at holiday celebrations. In addition to enjoying these foods in moderation, be careful to safeguard your family’s food memories from an unpleasant or serious bout with food-borne illness. The Tennessee Department of Health urges all Tennesseans to practice safe food handling by taking precautions while preparing, packing, transporting and storing food to keep meals safe and healthy.“Fall and winter holidays offer lots of opportunities for Tennesseans to enjoy celebrations that involve wonderful foods made with loving care at family meals and office parties, but we have to take care that these events don’t present opportunities for food-borne illness,” said Health Commissioner John Dreyzehner, MD, MPH. “Safe food handling is what is needed to protect the people you care about from getting sick from germs that can hide in improperly cooked or handled food.”
Federal authorities estimate there are about 48 million cases of foodborne illnesses such as norovirus, E. coli, shigella and salmonella in the United States each year–the equivalent of sickening 1 in 6 Americans. These illnesses can be more than an unpleasant nuisance, and cause an estimated 128,000 hospitalizations and 3,000 deaths nationwide every year.
Safe food handling should start long before a meal is served, beginning in the kitchen with food preparation and storage. Follow these tips to help keep food safe.• Wash hands and surfaces: Start with clean hands, counters, utensils and cutting boards before preparing food. Wash surfaces and utensils after each use.• Don’t cross-contaminate. Keep raw meat, poultry, seafood and eggs securely wrapped and separate from other food items when grocery shopping and in the refrigerator at home. Use separate cutting boards and plates for these items.• Thaw and marinate foods in the refrigerator. Never thaw or marinate food on the counter, as bacteria can multiply rapidly at room temperature and make the outside thawed parts potentially dangerous even if the food item is still cold and frozen inside. If planning to use some of the marinade as a sauce on cooked food, reserve a portion separately before adding the raw meat, poultry or seafood. Don’t reuse marinade that has been used on raw food.• Clean all produce. Rinse fresh fruits and vegetables under running tap water before preparing or serving, including those with skins and rinds that are not eaten. Dry fruits and vegetables with a clean cloth towel or paper towel.• Keep cold foods cold. Cold food should be stored at 40° Fahrenheit or below and kept at that temperature until serving time to prevent bacterial growth. When taking a chilled dish to a party, transport the cold food in a cooler with ice or frozen gel packs.• Cook food thoroughly. Use a food thermometer to be sure food is safely cooked. Steaks, roasts, pork and fish should be cooked to 145° F; ground beef and pork to 155° F; whole chicken, chicken breasts, turkey and ground chicken to 165° F.• Keep “ready” food hot. Keep prepared hot foods in a warm oven, crock pot or chafing dish to retain proper temperatures at or above 140° F.• Don’t reuse platters or utensils. Using the same platter or utensils that previously held raw meat, poultry or seafood allows bacteria from the raw food’s juices to spread to cooked food. Use a clean platter and utensils to serve food.• Chill perishable foods promptly. Leftovers of prepared, perishable foods should be refrigerated within two hours to prevent growth of bacteria. Chilled foods that have remained at room temperature for longer than four hours should be discarded. The refrigerator should be between 32° and 40° F, and the freezer should be at 0° F or below.
Cooks and helpers in the kitchen should remember to wash hands before preparing food, after handling any raw items and frequently during food prep and cooking. Everyone should wash hands before eating.
If there’s any question about the safety of a food item before, during or after cooking, remember this rule: “If in doubt, throw it out.” For more tips on safe food handling and storage, visit www.foodsafety.gov/.