Good Morning!
March 10th, 2016

2016 Mission Statement:

Provide support to our local government leaders, as we work together to promote the best interests of the business community. Provide support to economic and industrial development. Promote local tourism through Community Activities and t he Retired TN Program to improve the quality of life in our community and the region.

"You are never too old to set another goal or to dream a new dream." 
- C. S. Lewis

In This Issue

Announcing the African American Leadership Conference Coming Tuesday, April 19......Register Now!

WestStar would like to extend a personal invitation to attend the 18th Annual African American Leadership Conference.  This conference is scheduled for Tuesday, April 19, 2016, from 8:00 - 2:00 p.m. at the Jackson-Madison County General Hospital, Jackson. 
Please contact the Chamber of Commerce for a  registration  form.  We encourage you to register early.
The deadline for registration is Wednesday, April 13th
This conference is designed to appeal to the African Americans in leadership positions and diverse work environments throughout West Tennessee.  We encourage you to register and be a part of it.  We have kept the cost low again this year.  Conference fee if $35 per person.  High school/college students are highly encouraged to attend at a low cost of  $20.
Please contact us if you have questions.

Virginia Grimes, Coordinator
WestStar Leadership Program
The University of Tennessee at Martin
554 Administration Building, room 321
Martin, TN  38238
731-881-7298 (office)
731-881-7019 (fax)
This conference is made possible by WestStar Leadership in partnership with the City of Brownsville, City of Covington, First South Bank-Brownsville, Hardin County, Crockett County, USDA Rural Development, UT Institute for Public Service, and West Tennessee Healthcare.

Author Dr. Charles Cox
To debut Parkers Crossroads Lectureship Series March 19

Charles Cox, M.D., author of "Monument to Healing: Two Soldiers and the Good Death, 1862, 1914" will speak at the inaugural meeting at  10 a.m. March 19 of "The Parkers Crossroads Battlefield Kennerly - Cupples Lectureships" held in the Activities Building at Parkers Crossroads.
The lectureship was established in memory of Jim Cupples and in honor of Dan Kennerly. Both men were instrumental in preserving the Parkers Crossroads Battlefield.
Dr. Cox will speak on his book and research, including the significance of the railroads in the war, and then open the floor for questions.
The meeting will break for lunch at  noon and then attendees will tour of a specific area of the battlefield at  1:30 p.m. The complete battlefield tour normally takes several hours.
For more information, contact 
Deborah Teague, Parkers Crossroads Battlefield President, at  (731) 845-3114.

'Savor the Flavor' during National Nutrition Month

Kayla Little, For The Tennessean

Is food really just fuel? Should it be used only medicinally or functionally to achieve a fitness, weight or sports related goal? It depends on who you ask. Registered Dietitian Nutritionists (RDNs) are encouraging everyone this month to ask themselves "What is my relationship with food?"

March is National Nutrition Month and the theme for 2016 is "Savor the Flavor of Eating Right," which, according to the  Academy of Nutrition and Dietetics (AND), "encourages everyone to take time to enjoy food traditions and appreciate the pleasures, great flavors and social experiences food can add to our lives. How, when, why and where we eat are just as important as what we eat."
What is food outside of fuel? It is celebratory, social, nostalgic, comfort, medicine, flavor, culture, an act of love or kindness and the list goes on. With rising obesity rates in the United States, is it possible food is being consumed for the reasons listed above more often than for fuel? Short answer: yes. So how do we find balance and how to do we "Savor the Flavor of Eating Right?"
The Academy of Nutrition and Dietetics recommends we "develop a mindful eating pattern that includes nutritious and flavorful foods." According to the  Center for Mindful Eating, "Mindful eating is allowing yourself to become aware of the positive and nurturing opportunities that are available through food selection and preparation by respecting your own inner wisdom. By using all your senses in choosing to eat food that is both satisfying to you and nourishing to your body, acknowledging your responses to food (likes, dislikes or neutral) without judgment, and becoming aware of physical hunger and satiety cues to guide your decisions to begin and end eating, you can change your relationship to food."
You can incorporate mindful eating by performing the following steps:
  • Ask yourself, "How hungry am I? What could be contributing to this hunger? Am I in a mindful environment?"
  • Create a mindful environment free of distractions. This is usually achieved at a dining table with no television, phones, reading materials or Internet browsing.
  • Take a moment to consider where the food came from and the efforts of those who brought it to the table.
  • Consider a sense of thanks and praise.
  • As you engage in the meal or snack, be sure to smell the food well. This enhances flavor and satisfaction.
  • Take small bites and chew until the flavor is gone. Pay attention to flavor, textures and feelings as the food exits the mouth and travels to the stomach.
  • Put the utensils down a moment and assess how the hunger and satisfaction levels have changed with each bite.
Mindful eating has been credited with everything from weight management to recovery from disordered eating. It puts the individual in the driver's seat and allows the body to decide internally when it is full and satisfied versus utilizing external cues such as a clean plate or a diet plan.

Try the following healthy dessert recipe and utilize the mindful eating techniques listed above to "Savor the Flavor of Eating Right" this National Nutrition Month.

Balsamic Peaches with Ricotta Cream and Almonds

Makes 4 servings
1 cup part-skim ricotta cheese
1/4 cup honey
1/8 teaspoon almond extract
1/4 cup balsamic vinegar
1/4 cup sliced almonds
3 large, ripe peaches, pitted and cut into 1/2-inch wedges
1 teaspoon chopped fresh thyme
1. Combine the ricotta, 2 tablespoons of the honey and the almond extract in a mini food processor; puree until smooth, about 1 minute. Transfer to a small bowl, cover and refrigerate for at least 2 hours (and up to 3 days).

2. Combine the balsamic vinegar and the remaining 2 tablespoons of honey in a small saucepan over medium-high heat. Once the mixture begins to boil, reduce the heat to medium and cook for about 3 minutes, stirring occasionally, until it has reduced to a syrup measuring about 1/4 cup, which will thicken further as it cools. (If the balsamic vinegar you're using is aged or of very good quality, it will take about half the time to reduce to 1/4 cup.)

3. Toast the almonds in a small, dry skillet over medium-low heat, stirring frequently, until golden and fragrant, shaking the pan as needed to avoid scorching. Cool completely.

4. Toss together the peaches, thyme and the balsamic syrup in a medium bowl. (This may be done up to 2 hours in advance.)

5. Divide the ricotta mixture among 4 cocktail glasses or dessert bowls. Top with the peach mixture, sprinkle with almonds and serve.

Kayla Little is a Registered Dietitian Nutritionist and Certified Personal Trainer in Nashville who specializes in binge eating disorder, weight management and general nutrition and wellness. She is a member of the Academy of Nutrition and Dietetics and serves as the Public Relations Chair for the Nashville Academy of Nutrition and Dietetics (NAND). For more information or to find a Registered Dietitian Nutritionist in the greater Nashville area, please visit

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Contact the Chamber to learn about exercise groups around lexington to help motivate and support you with your health goals!

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