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Rare East Coast earthquake registers 5.8
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MINERAL, Va. (AP) — One of the strongest earthquakes ever recorded on the East Coast shook buildings and rattled nerves from South Carolina to New England on Tuesday and forced the evacuations of parts of the Capitol, White House and Pentagon.
There were no immediate reports of deaths, but fire officials in Washington said there were at least some injuries. The U.S. Geological Survey said the quake registered at magnitude 5.8 and was centered about 40 miles northwest of Richmond, Va.
Two nuclear reactors at the North Anna Power Station, in the same county as the epicenter, were automatically taken off line by safety systems, said Roger Hannah, a spokesman for the U.S. Nuclear Regulatory Commission.
The earthquake came less than three weeks before the 10th anniversary of the Sept. 11 attacks, and in both Washington and New York it immediately triggered fears of something more sinister than a natural disaster.
At the Pentagon, a low rumbling built until the building itself was shaking, and people ran into the corridors of the complex. The shaking continued there, to shouts of “Evacuate! Evacuate!”
The Park Service closed all monuments and memorials on the National Mall, and ceiling tiles fell at Reagan National Airport outside Washington. All flights there were put on hold.
In lower Manhattan, the 26-story federal courthouse, blocks from ground zero of the Sept. 11 attacks, began swaying, and hundreds of people streamed out of the building.
Shaking was felt as far south as Charleston, S.C., and as far north and east as Martha’s Vineyard, Mass., where President Barack Obama is taking summer vacation and was starting a round of golf when the quake struck at 12:51 p.m.
A magnitude of 5.8 would make the quake among the most powerful to strike the eastern United States. In 1897, a magnitude-5.9 quake was recorded at Giles County, Va., the largest on record in that state.
East Coast earthquakes are far less common than in the West, but they tend to be felt over a broad area.
Amtrak said its trains along the Northeast Corridor between Baltimore and Washington were operating at reduced speeds and crews were inspecting stations and railroad infrastructure before returning to normal.
More than 12 million people live close enough to the quake’s epicenter to have felt shaking, according to the Geological Survey. The agency put the quake in its yellow alert category, meaning there was potential for local damage but relatively little economic damage.
The Virginia quake came a day after an earthquake in Colorado toppled groceries off shelves and caused minor damage to homes in the southern part of the state and in northern New Mexico. No injuries were reported as aftershocks continued Tuesday.
In Charleston, W.Va., hundreds of workers left the state Capitol building and employees at other downtown office buildings were asked to leave temporarily.
“The whole building shook,” said Jennifer Bundy, a spokeswoman for the state Supreme Court. “You could feel two different shakes. Everybody just kind of came out on their own.”

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