Newspaper Page Text
HOUSTON DAILY JOURNAL
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Governor Sonny Perdue holds Thomas Stanton from Macon during Perdue’s annual fish
fry held Saturday at the Georgia National Fairgrounds in Perry.
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7/je crowd stands during the playing of the National Anthem.
Jimmy Lee receives GFB award
Special to the Journal
Jimmy Lee recently
received the 2007 Georgia
Farm Bureau Commodity
Award in recognition of the
many contributions he has
made to the organization
and Georgia’s agricultural
industry. Lee has spent more
than 50 years in broadcast
ing. He will have spent 26
of those years as a Georgia
Farm Bureau employee
when he retires, Aug. 31.
“Each year we recognize
someone who has done some
thing special for Georgia
agriculture and Farm
Bureau,” Georgia Farm
Bureau President Zippy
Duvall said. “It is a plea
sure to present this award to
someone who has dedicated
more than half of his career
to serving Georgia’s farm
ers by providing them with
news they need and giving
them a forum to tell the pub
lic their story.”
Duvall presented the
award to Lee during the
GFB Commodity Conference
held in Macon, Aug. 7-8.
A native of Perry, Lee
began his broadcasting
career in 1955 as an after
noon DJ for WRBN, Warner
Robins. In 1962, he joined
the staff of Macon’s WMAZ
radio and television station
and was named promotion
director and farm director
of WMAZ’s AM and FM sta-
Pecan crop may be best in years
By BRAD HA IRE
University of Georgia
Despite a late, damaging
spring freeze and a sum
mertime drought, or maybe
because of it, Georgia’s
pecan crop is on target to
be the best in years, says
a University of Georgia
expert.
“The trees have a big
crop set on them now, and
it’s looking really good,”
said Lenny Wells, a pecan
specialist with the UGA
Cooperative Extension.
Georgia pecan farmers
could produce 90 million to
95 million pounds this year,
he said, double last year’s
near-record low production
and the most since 2001.
A harsh Easter freeze dam
aged many central and east
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Contributed
From left, Georgia Farm Bureau President Zippy Duvall
presents the 2007 GFB Commodity Award to Jimmy Lee.
tions in 1963. In 1967, he
began producing Georgia
Farm Monitor programs for
Georgia Farm Bureau that
were carried on 42 radio sta
tions and WMAZ-TV
In 1970, he joined the GFB
staff as director of radio and
television services. He left
GFB in 1985 and founded
Master Video Productions.
From 1985-1997 he pro
duced and hosted a weekly
half-hour television pro
gram for the Georgia Peanut
Commission and hosted a
daily radio program for the
Peanut Commission. He
returned to GFB in 1997 as
a commodity specialist and
Georgia trees just as they
were blooming. It entirely
wiped out a few orchards, he
said. But most trees weath
ered it well in southwest
Georgia, the hub of pecan
production.
Georgia has been in
extreme drought for much of
the summer. It has stressed
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occasionally produced fea
tures for the Georgia Farm
Monitor. He was inducted
into the Georgia Association
of Broadcasters’ Hall of
Fame in 2006.
Lee and his wife, Iris, live
in Macon. The couple has
one son, Jamie, a daugh
ter-in-law, Cheryl and two
grandchildren Breana and
Colby. They are all members
of Vineville North Baptist
Church in Macon.
Founded in 1937, the
Georgia Farm Bureau
Federation is the state’s
largest general farm organi
zation with almost 438,000
member families statewide.
trees at times. But it also has
kept disease and insect dam
age very low, he said, which
has helped trees and saved
farmers money. About 60
percent of Geogia’s orchards
have irrigation to supple
ment water during drought.
Pecan farmers almost
See PECAN, page 6A
LOCAL
Fish fry
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ENI/Gary Harmon
Saxby Chambliss talks with Liza McDaniels.
, ENI/Gary Harmon
Teresa Bishop along with her children Beth, Thomas and Joseph go through the lines
to get their fish plates.
Culinary program holding sign-ups
Special to the Journal
Edgar’s Hospitality
recently announced
the opening of Polly’s
Hospitality Institute -
according to a release, the
only comprehensive culi
nary program in Middle
Georgia, and under the
direction of Chef Jean Yves
Vendeville, CEC, CEPC.
PHI, according to the
release, will offer a 26-week
intensive course, which
is limited to 12 students
per session. The first ses
sion of classes will begin
Sept. 4. PHI is the training
component of Goodwill’s
Hospitality Division, which
also includes Edgar’s Bistro
and Edgar’s Catering at
the Anderson Conference
Center.
Recruited to serve as
the Department Chair
for Polly’s Hospitality
Institute, Vendeville
is a Certified Executive
Chef and a Certified
Executive Pastry Chef via
the American Culinary
Federation. Having
worked internationally,
he served as the execu
tive pastry chef at the
Landmark Ritz Carlton
in Montreal, Canada, and
the corporate pastry chef
for the Four Seasons and
Prime Rib
Seasoned to Perfection
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His higher education
experience includes his role
as the professor of baking
and pastry and coordinator
of the Patissier Program at
George Brown College in
Toronto, Canada, and he
served most recently as the
executive pastry chef at
the New England Culinary
Institute in Vermont.
His passion for the culi
nary aits has also brought
him to the realm of many
competitive venues.
He won the Grand Prix
International du Chocolat
in Paris, France, med
als in pastry sugar and
chocolate in Canada, and
the Grand Prize Winner
in Toronto and London
Culinary shows. In addi
tion, he served as the pas
try chef for the Regional
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For more about the
curriculum, credentials
earned upon completion
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