A rose to Emmie Sheretz, who again illustrates how one person can make a difference. Sheretz, a mom of two whose husband, Sam, is an instructor pilot at Columbus Air Force Base, has started a recycling program at the Hitching Lot Farmers’ Market. The idea came when a visitor asked if the market recycled any items. “I thought, no, but that’s a really good idea,” said Sheretz, who has set up a small recycling station that invites market-goers to drop off glass and egg cartons that can still be put to good use, especially by produce vendors. Sheretz lived in California for four years before arriving in Columbus. “Recycling and the farmers’ market were part of our daily lives there,” she said. “I was really excited and encouraged to find a farmers’ market here. … The first time I actually went, I said, this is awesome — where can I fit in?” That question was quickly answered. Like so many of our friends from CAFB, Sheretz is making a positive impact on our community.
A rose to the Mississippi University for Women Culinary Arts program, which is not only preparing tomorrow’s chefs and restaurateurs, but is helping to train those who teach culinary arts as well. Heather Baumbach isn’t a chef though. In fact she has no professional culinary experience. She teaches high school in Minneapolis, Minnesota where last year she taught her first culinary class. Now she’s getting certified under the national ProStart program, a curriculum for high school culinary students. The W is the only university in the South which offers the ProStart Institute, a curriculum developed for high school culinary students. Last week’s program was developed to certify teachers in the first of four ProStart levels. The week-long course is specifically to instruct new culinary teachers in caring for kitchen knives, making sauces, and other culinary basics. The 20 or so teachers in the program came from all over the country and from a variety of backgrounds — some have worked in restaurants but never taught. Others have taught high school students, but never culinary classes. Still others have one or two years of teaching high school culinary classes but arrived at MUW for more training.
A rose to the Columbus-Lowndes Chamber of Commerce “Volunteers of the Year,” which were announced Wednesday at the group’s annual luncheon at Lion Hills Center. Glenn Lautzenhiser, Melinda Lowe and Alison Alexander were the recipients. Lautzenhiser was recognized for his fundraising efforts while Lowe was honored for her work on the Chamber’s Education Committee as a board member. Alexander, a newcomer to the Chamber, was recognized for her contributions to the Education Committee. It’s been one year since the Chamber became its own entity, having previously been a division of the Golden Triangle Development LINK. While the two groups remains closely affiliated, the Chamber’s move to a more autonomous entity has allowed it to focus more keenly on promoting the area’s business community. We salute the Chamber for its important service.
A rose to those who still believe in kindness, even when it has fallen out of fashion. This week, such an act played out during a visit to Starbucks. The person, who shall remain nameless, was surprised to learn upon reaching the drivethrough window that the customer ahead of him had paid for his drink. It’s called “Pay it Forward.” The person who benefited from this small act of kindness will be repaying that stranger’s kindness by treating another stranger at the next opportunity. Paying it Forward was something of a fad a few years ago, prompting a wave of kindness that is always needed, always appreciated. While the publicity soon faded, we are happy to know that the practice continues. Simple acts of generosity are something we all can, and should, perform. You never know, after all, when a “small” act takes on great importance for someone who may really need a lift.
Send your suggestions for Roses and thorns to Slim Smith at [email protected].
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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