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Davis gave his life to protect friends
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History may not repeat itself, but could it rhyme?
Civil War historian Dr. Michael R. Bradley raised that possibility Thursday at The Rotary Club of McMinnville during his homage to Sam Davis, known as the “boy hero of the confederacy.” The 21-year-old Davis, son of a prosperous Smyrna plantation owner, was hanged Nov. 27 1863 after a Union courts martial at Pulaski.
After his capture with incriminating documents on Union movements and fortifications, Davis faced his death sentence with calm resolve and the determination not to reveal his collaborators in espionage against the Northern army then occupying Middle Tennessee. 
“If I had 1,000 lives to lose, I would lose them all before I would betray a friend,” he told his Union captors, who had offered to spare his life and set him free if he would just give up their names, Bradley said.
In an effort calculated to force that information out of their prisoner, Federal officers applied psychological pressure in the expectation he would save his own life at the expense of others. That calculation failed even as he stood on the gallows, Bradley said, because Sam Davis was “a man of integrity, a man of principle.”
Some 153 years later, U.S. Navy Capt. Jeff Kuss, piloting his FA18 fighter jet as one of the six members of the Blue Angels precision aerobatic squad, died in a fiery crash only 100 yards from Davis’s home near Smyrna. The jet clipped trees and power lines, barely missing the restored historical farmhouse, toward its thunderous impact in a field once tended by the “boy hero.”
Kuss, who had logged more than 1,200 hours of flight time, was practicing an aerial maneuver June 2, 2016 with his teammates in preparation for a demonstration in the annual Smyrna Airshow a couple of days later. The Blue Angels canceled their appearance, but the remainder of the show was presented, though under a cloud of sorrow over the tragedy. 
With the explosive population and economic growth of Rutherford County, practically all of the area surrounding the preserved Davis home site was filled with houses, apartments and, notably, an elementary school. Bradley told the Rotarians he believed Kuss, in the critical last seconds of his stricken flight, made the decision to guide his jet into the one spot of open ground rather than ejecting to safety.
“He flew it into the ground.”
If he had ejected, the speaker observed, Kuss probably would have survived. But his aircraft would have fallen randomly, likely killing or injuring people on the ground.
Bradley, a Vanderbilt University PhD in history and retired 36-year professor at Motlow State Community College’s main campus near Tullahoma, further discusses his research on Sam Davis when he appears this week in the FOCUS interview series on WCPI 91.3.
The half-hour FOCUS conversation, which also reflects on the Civil War lives of ordinary civilians in Warren County and Middle Tennessee, airs this Tuesday at 5 p.m., Wednesday at 5:05 a.m.; Thursday at 1 p.m.; and Friday at 1:05 a.m.

Local farm partnership brings fresh beef to Warren County Schools
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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