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Boyle faces felony assault for brass knuckle attack
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Lacy Garrison
Updated: Jan 5, 2016, 11:34 PM
Published: Jan 6, 2016, 12:34 AM

A man faces felony assault charges after he allegedly beat up a man with the victim’s own brass knuckles the day after Christmas.
The suspect, Michael Boyle, will face preliminary hearing Feb. 16 before General Sessions Judge Bill Locke on the charge of aggravated assault, a crime that carries three to six years in prison. He is accused of attacking Andrew Hibshman at the victim’s home on the morning after Christmas.
Hibshman said he heard beating on his door around 9 a.m. and found Boyle standing on his doorstep. The victim told the judicial commissioner he knew Boyle because he had dated Boyle’s ex-girlfriend. Hibshman claims Boyle had texted him, threatening to do harm to he and his current girlfriend.
“I opened the door to Mr. Boyle with the idea of talking to him and calming him down,” Hibshman swore on the warrant penned by a judicial commissioner. “Instead, as soon as I opened the door, he began attacking.”
Hibshman said he was hit about the face and body and reached for a pair of brass knuckles to defend himself. However, the victim admitted the brass knuckles were immediately taken away from him and used by his attacker to inflict more pain. The victim said Boyle proceeded to choke him until he passed out.
When he came to, Hibshman maintains, Boyle was standing over him with a shirt full of ice, presumably used to revive him. He claims his attacker then tried to offer an excuse as to why he had beat him up.
Hibshman was taken to River Park Hospital for treatment of his injuries.
Local farm partnership brings fresh beef to Warren County Schools
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Published: Apr 2, 2025, 11:31 PM

Warren County Schools has beefed up lunch menus this school year through a new community partnership. Thanks to a collaboration between the district’s School Nutrition Department and Barton Creek Farms, students at Warren County High School, Warren County Middle School, West Elementary, Eastside Elementary, and Dibrell Elementary are enjoying locally sourced, farm-fresh beef in their lunches as part of a pilot program.

The initiative, spearheaded by Terri Mullican, Director of School Nutrition, has already shown great promise in its first few months. The partnership with Barton Creek Farms, located in Rock Island, Tennessee, ensures that the beef served is not only local to Warren County but of the highest quality. Barton Creek Farms specializes in farm-to-fork beef, with grass-fed and grain-finished cattle. Each calf is born and raised in Rock Island and goes through USDA-inspected processing, ensuring it meets the strictest safety and quality standards.

“When the opportunity arose to provide fresh, local beef, we knew it was a no-brainer,” Mullican said. “The fact that it’s a product from right here in our community makes it even more special. We can’t wait to implement it district-wide.”

Barton Creek Farms delivers fresh ground beef to the district monthly, and the nutrition

department incorporates it into homemade recipes such as lasagna, meatloaf, chili, and tacos.

As of now, the beef is being served at five schools, but the ultimate goal is to expand the program to all ten lunch-serving schools in the district.

The pilot program originated from a conversation between Mary Roller of Barton Creek Farms and Mullican. Roller, recognizing the farm’s potential to support local schools, reached out to gauge the district’s interest in serving local beef to students. Around the same time, a Warren County school board member contacted Mullican to share information about a similar partnership in neighboring Dekalb County, which helped push the initiative forward.

The timing worked in the district’s favor, as the nutrition department was able to fund the purchase of the beef using existing resources, eliminating the need for additional funding. Now that the pilot program is enjoying a successful run, the department has budgeted to extend the partnership district-wide for the 2025-26 school year.

Dr. Grant Swallows, Director of Schools, praised the program’s economic approach to student nutrition.

“This pilot is a perfect example of how we can use local resources to continue providing nutritious, healthy meals for our students,” he said. “We are grateful for partnerships like this one that benefit both our students and our local community. We always strive to support our local businesses when we can because our community is so good to us.”

In addition to working with Warren County Schools, Barton Creek Farms also partners with local restaurants to offer farm-fresh beef on their menus. The farm’s offerings include ground beef, steaks, roasts, and custom cuts by the quarter, half, or whole cow, meeting diverse consumer needs.

As the program continues to grow, the district hopes to expand its focus on farm-to-school meals, benefiting students’ health and connecting them to the agricultural roots of the community