CCG Insight Newsletter
Welcome
and
Congratulations to our
Promotions, New Hires, and Retirees
New Hires

May

Transportation

Christopher Freeman
Mosi King
Monuette Baskin
Jacob Moore

Columbus Police Department

Shawn Dean
David Thomann
Pierre Kornegay
Crystal Talley
James Whiteman

Parks and Recreation

Tony Lewis
James Mitchell

Muscogee County Prison

Michael Clark
Levon Noid
Travonta Hale
Natkela Mays

Public Works

Andre Lopez
Jasmine Velazquez
Christopher Claiborne

Muscogee County Sheriff's Office

Pierre Kornegay
Jada Lisbon
Dennis Shytle

Human Resources

Emily Means
Brian Giffin

Bull Creek

Darnell Grisom
Abbey Grooms
Caitlin Rapp

Oxbow Creek Golf Course

Bryan Baker

Municipal Court

Jacobi Cunningham

Superior Court

Geraldine Malone

Boards and Commissions

Adam Chhum

Fire and EMS

Matthew Wood

June

Muscogee County Sheriff's Office

Alec Aviles

Superior Court

Irena Prudenti
Amanda Mcqueen
John Brewer

Columbus Police Department

Rayshawn Ross
Ronnie White
Norman Folmar
Ansley Strickland
Zachary Strickland
Trevon Williams
David Yenian

Muscogee County Prison

Penny Fain
Lakeshia Nickerson
Jasmine Pollard
Jacob Commons
Kesean Sims

Board and Commissions

Heidi Flannagan

Public Works

John Cox
Lamar Sumbry
John Ford
Glenn Powell
Tyler Hanson

Fire and EMS

Jeremy Hill

Community Reinvestment

Robert Scott

Oxbow Creek Golf Course

Charles Auer

Bull Creek Golf Course

Justin Richardson

Municipal Court

Heather Gibbons
Dexter Mccoy

Parks and Recreation

Tyrone Kinard
Brian Fisher

Transportation

Andres Oliver
Shail Workman
Promotions

May

Superior Court

Maria-Camarin Borja

Columbus Police Department

Adam Breeden
Jeffery Bridges
Jason Carden
Angela Florence
Christian Gibney
Jonathon Glover
Jonathan Hastings
William Kerns
Brandy Pierce
Dominique Warr

Community Development

Charles Laplace

Muscogee County Sheriff's Office

Cory Moore
Kimberly White

Human Resources

Angel Wilson

June

Muscogee County Sheriff's Department

Curtis Brockwell
David Faison
Ty'Keria Williams

Columbus Police Department

Emmanuel Rosado
Marianna Wheeler

Fire and EMS

Mark Solomon
Retirees

May

Columbus Police Department

Teddy Jackson

Public Works

Patricia Biegler

June

Columbus Police Department

Susan Shelton

Muscogee County Sheriff's Office

David Weitzel

Fire and EMS

Jerry Henderson
Under Mayor Skip Henderson’s leadership, the Columbus Consolidated Government has hired 33 youths and 2 summer youth counselors from Muscogee County to work for a period of 6 weeks, June 15-July 31, 2020. Each youth will work in various City Government Departments. The youths are receiving real work experience, mentorship, and career preparation while earning money. The MSYEP is preparing Columbus’ youth for future employment. The MSYEP focuses on leveraging relationships with businesses and the community to provide meaningful, career-oriented work opportunities for youth participants. This is a federally grant funded program.

Please view the photos below of our youth participants.
Above is information about Trade Center’s curbside pickup meal option for Thursday, July 2 nd . 
For just $11.99  you can have a custom meal prepared from our world renowned Iron Works Chef, Chris Walters. You can come pick this up after work under the Trade Center’s Front Canopy between 4PM-6PM, and not have to worry about dinner at all. Deadline to place your order is by 5:00PM, Tuesday, June 30 th  . You will see we are also offering casserole options that will feed up to fifteen people too. The buffalo macaroni and cheese is incredible and may be a great side item for your Fourth of July plans! Make sure to call us TODAY to get your order in for our Iron Works Chef’s amazing BBQ Chicken with whipped potatoes and mixed vegetables! This meal also comes with your selection of one dessert. You can choose between pecan pie, sweet potato pie, or chocolate cake.
 
Also, if you need to order less than the minimum for instance for just yourself or a family of two, that is fine too! We look forward in serving you! Just call us at 706-327-4522!!
Health Observances
July is Cord Blood Awareness Month
National Cord Blood Awareness Month raises awareness on the importance of stem cells that are contained in cord blood. Blood from your baby’s umbilical cord, taken just after birth, holds some lifesaving and unique cells known as “stem cells,” which have an incredible power to cure or heal a disease.

Shortly after a baby is born, and the umbilical cord is clamped and cut, the blood left in the umbilical cord can be collected and the stem cells extracted and stored for potential use. There are three sources of stem cells and these are bone marrow, peripheral blood and cord blood. Cord blood is one of the sources that are the most underutilized because of lack of awareness.

Many gynecologists encourage expectant moms to learn more about this simple, risk-free process that could save your baby’s life or the life of someone else someday. Cord Blood Awareness Month is a time to raise awareness on the importance of stem cells that are contained in cord blood. Let friends and family members who are expecting know about the importance of discussing with their doctor to either donate or save their babies cord blood. By donating your baby’s cord blood, you give others hope for a brighter future.

August is
National Immunization Awareness Month
National Immunization Awareness Month (NIAM) is an annual observance held in August to highlight the importance of vaccination for people of all ages.
Please click on the link below for a full Immunization Schedule
Holiday Observance

Saturday- July-4th Independence Day

On July 4th, the Continental Congress formally adopted the  Declaration of Independence , which had been written largely by Jefferson. Though the vote for actual independence took place on July 2nd, from then on the 4th became the day that was celebrated as the birth of American independence.
4th of July Activities To Enjoy On This Patriotic Summer Holiday

There are still plenty of fun 4th of July activities you can do while social distancing!

Make homemade popsicles.
The 4th of July is typically a very hot holiday, so cool off by creating homemade popsicles. 

Create a waterpark at home.

Between sprinklers and a fun hose extension, you can create a waterpark in your own backyard. The kids will be entertained for hours (and cooled off) by playing fun water games.

Have a hot dog eating contest.

If there's one food that represents the 4th of July, it's hot dogs. If you're feeling adventurous, recreate Nathan's Famous Hot Dog Eating Competition, or if you want something a little more tame (and easier to stomach) try a hot dog taste test where you can try out various relishes and mustards.

Rehearse and perform famous American speeches.

Think of this as an Independence-Day-themed talent show. Parents and kids alike can learn and perform famous speeches by great Americans such as the "I Have a Dream" speech by Martin Luther King or Abe Lincoln's "Gettysburg Address.

Go for a bike ride.

Get active on your day off and go for a bike ride before all the eating and partying begins.

Lounge in the pool.

Sometimes with holiday plans, less is more. Make  delicious summer drinks , play a few patriotic tunes, and kick back, relax, and soak up some sun.

Make a festive craft.

Plan a  holiday-themed DIY project  with the kids to deck out your home in red, white, and blue, like one of these  cute wreath projects .

Screen a movie outside.

Movie theaters are still closed, but you can  set up a film screening  in your backyard! Watch patriotic classics like Yankee Doodle Dandy or Independence Day.

Make some red, white, and blue recipes.

Whip up  food with bright patriotic colors , like a Berry Crostini With Lemon Ricotta and Honey , then relish in your hard work by eating it all.
FOURTH OF JULY SAFETY

As our lives returns back to some type of normalcy, the Fourth of July holiday is fast approaching. Cookouts, vacations, fireworks and socializing is on the top of everyone’s list.
Each year there are more than 50,000 fires that are caused by a lack of fireworks safety.

Here are some safety tips to make your holiday go smooth and maintain safety.
  •    Never try to make your own fireworks
  •      Don’t point them at yourself or others
  •        Only light fireworks on the ground and dry fire resistant areas
  •       Don’t attempt to light multiple fireworks at the same time
  •   Never allow young children to light fireworks
  •    Keep a portable fire extinguisher and water close by in case of fire
  •      If fireworks malfunction, DO NOT RELIGHT THEM! Douse and soak with water then throw them away
  • Pets are very fearful of fireworks, avoid having them nearby
  • Following these safety tips can ensure a fun filled and safe Fourth of July.
 
Article by:
Carmen D. Hood
Fourth of July Recipes for an All-American Cookout
Memphis Dry-Rubbed Baby Back Ribs Recipe

Ingredients

  • 2 (2 1/2- to 3-lb.) slabs baby back pork ribs
  •  1/3 cup kosher salt
  •  1/4 cup packed dark brown sugar
  •  3 tablespoons paprika
  •  1 tablespoon black pepper
  •  1 tablespoon garlic powder 
  • 1 tablespoon onion powder 
  • 1 tablespoon dry mustard 
  • 1 tablespoon chili powder
  •  1 tablespoon ground cumin
  •  1 tablespoon ground allspice
  •   1 cup apple cider vinegar
  • divided 1 cup water,
  • divided 2 handfuls wood chunks for smoking (hickory, oak, or pecan)

Directions

Step 1
Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Combine salt, brown sugar, paprika, pepper, garlic powder, onion powder, dry mustard, chili powder, cumin, allspice, and herbes de Provence in a medium bowl. Rub 3/4 cup mixture evenly over both sides of slabs, and let stand at room temperature 30 minutes.

Step 2
Prepare a charcoal fire in smoker according to manufacturer’s instructions, substituting a mixture of 3/4 cup each of the vinegar and water in drip pan. Bring internal temperature to 250°F to 275°F, and maintain for 15 to 20 minutes. Place wood chunks on coals. Place slabs on smoker, meaty side up; cover with lid.

Step 3
Smoke ribs, maintaining inside temperature between 250°F and 275°F, until meat is tender to the touch and pulls away from bones on the ends, 3 hours to 3 hours and 30 minutes. Remove ribs, and place on a baking sheet. Stir together remaining 1/4 cup each of vinegar and water. Spritz or brush vinegar-water mixture on both sides of ribs to thoroughly moisten. If desired, rub remaining 1/2 cup brown-sugar mixture on both sides of the ribs. Slice ribs between the bones, and serve.
Classic Macaroni Salad with Ham

Ingredients

  • 3 cups uncooked elbow macaroni 
  • 1 cup chopped cooked ham 
  • 1 cucumber, peeled, seeded,
  •  1 tomato, seeded and diced 
  • 1 small red bell pepper, diced 
  • 1 small yellow bell pepper, diced 
  • 1 small green bell pepper, diced
  •  1 1/4 cups mayonnaise
  •  1 1/2 teaspoons Cajun seasoning
  •  2 teaspoons lemon juice Salt to taste


Directions
Step 1
Prepare macaroni according to package directions. Drain and rinse with cold water until cool.

Step 2
Combine macaroni and next 9 ingredients until blended. Add salt. Cover and chill at least 2 hours.
Ranch Turkey Burgers
Ingredients

  • 1 1/4 pounds ground turkey
  •  1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder 
  • 1/2 teaspoon dried dill 
  • 1/4 cup reduced-fat sour cream, divided 
  • 1/4 cup canola mayonnaise, divided
  •  3 tablespoons reduced-fat buttermilk,
  • divided 3/4 teaspoon kosher salt,
  • divided 3/4 teaspoon black pepper,
  • divided 1 tablespoon olive oil
  •  1 teaspoon apple cider vinegar 
  • 4 (1.5-oz.) hamburger buns
  • toasted Romaine lettuce heart leaves
  • thin tomato slices, and red onion slices for topping.

How to Make It

Step 1
Combine turkey, garlic powder, onion powder, dill, and 1 tablespoon each of sour cream, mayonnaise, and buttermilk in a medium bowl. Divide turkey mixture into 4 (5-ounce) portions; shape into 1-inch-thick patties. Sprinkle patties with 1/2 teaspoon each of the salt and pepper.

Step 2
Heat oil in a large nonstick skillet over medium-high. Add burgers to skillet; cover and cook until bottoms are browned, about 4 minutes. Turn burgers; cover and cook until browned and a meat thermometer inserted in thickest portion registers 165°F, about 3 minutes.

Step 3
Stir together apple cider vinegar and remaining 3 tablespoons each of sour cream and mayonnaise, 2 tablespoons buttermilk, and 1/4 teaspoon each of salt and pepper in a small bowl. Spread about 1 tablespoon of the mixture on each bun half. Place 1 patty on each bottom half of bun; top each with lettuce, tomato, and red onion slices and other half of bun.
Classic Grilled Corn on the Cob

Ingredients

  • 6 large ears yellow or white corn with husks (about 5 lb.) 
  • 1/4 cup butter, cut evenly into 12 pieces 
  • 3/4 teaspoon kosher salt
  •  1/4 teaspoon black pepper

How to Make It
Step 1
Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of a charcoal grill.

Step 2
Working with 1 ear at a time, grab silks at top of corn with half the silks in each hand. Slowly peel silks down, 1 side at a time, peeling back all silks and husks in 1 motion. Discard silks; pull husks together to form a ponytail-like handle. Tear off 1 small husk piece; use it to tie a knot around husks to secure.

Step 3
Coat corn with cooking spray; place on unoiled grates on lit side of grill. Grill, uncovered, turning occasionally, until charred in spots, 15 to 18 minutes. Hang husks over edge of grill to prevent burning.
Step 4
Remove corn from grill. Wrap individually in aluminum foil, excluding husks, placing 2 butter pieces on each ear. Put wrapped corn on unlit side of grill. Cover grill to keep warm until ready to serve, at least 5 minutes or up to 30 minutes. Unwrap corn; sprinkle with salt and pepper.
Classic Baked Beans

Ingredients

4 bacon slices
  •  1 small onion, diced 
  • 4 (15-ounce) cans pork and beans in tomato sauce, drain
1/2 cup ketchup 
  • 1 1/2 teaspoons Worcestershire sauce
  •  1/3 cup firmly packed brown sugar 
1 teaspoon dry mustard
  •  1/2 cup sorghum syrup or molasses

How to Make It

Step 1
Cook bacon in a skillet over medium-high heat 4 minutes; drain, reserving 1 teaspoon drippings in skillet.

Step 2
Sauté onion in hot bacon drippings 7 minutes or until tender. Stir together pork, onions, beans, and next 5 ingredients in a lightly greased 11- x 7-inch baking dish. Top bean mixture with bacon.

Step 3
Bake at 350° for 45 minutes or until bubbly.
Governor's Mansion Summer Peach Tea Punch


Ingredients

  • 3 family-size tea bags 
  • 2 cups loosely packed fresh mint leaves 
  • 1 (33.8-oz.) bottle peach nectar
  •  1/2 (12-oz.) can frozen lemonade concentrate, thawed
  •  1/2 cup Simple Sugar Syrup 
  • 1 (1-liter) bottle ginger ale, chilled
  •  1 (1-liter) bottle club soda, chilled 
  • Garnish: fresh peach wedges

Directions

Step 1
Bring 4 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
Step 2
Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
Step 3
Pour chilled tea mixture into a punch bowl or pitcher. Stir in ginger ale and club soda just before serving. Garnish, if desired.