Boe McClure grew up in the Hudsonville community in Marshall County. For decades, he and his father rented farmland from Ruth Finley, owner of the Davis Plantation in Holly Springs. Growing up in the Coldwater River basin, McClure spent a lot of time riding his horse through the woods, hunting and fishing. He remembers how the rich bottomland on Davis Plantation became unusable as beavers began to dam creeks along the basin in the mid-1960s and Miss Ruth’s decision to let nature take over. He discusses the springs that feed the Coldwater River Watershed and how the beavers have made it a haven for wildlife.
Ruth Finley and her sister, Margaret Finley Shackelford, donated their Holly Springs plantation to the National Audubon Society in 1998. McClure details the return of wild turkeys and other game to the area since the Strawberry Plains Sanctuary opened and why it’s important for people to develop a relationship with nature at an early age.
Learn more at http://strawberryplains.audubon.org
PHOTO: Mitch Robinson
As the son of a tenant farmer, Boe McClure of Holly Springs would help his father preserve meats in the family smokehouse. In the episode, he explains how to smoke a ham and remembers how good the final product tasted. Before the days of refrigeration, people would can foods in glass jars to keep them from spoiling. McClure recalls how his family would make their own sausage and can some of it for an easy breakfast.
Sorghum is a type of sugarcane used throughout the South to make molasses. McClure describes the sorghum milling process and how his mother would serve the molasses on biscuits.
PODCAST BONUS: McClure’s family grew peanuts on their farm as a dietary supplement for themselves and their dairy cows. He discusses feeding the peanut vines to the cows at milking time and how his mother would parch the nuts to use in baking.
PHOTO: Horse-powered sorghum mill- http://tnhomeandfarm.com
Like many of their friends and family, McComb natives Glover May and his twin brother Eddie, went to work for the Illinois Central Railroad at the McComb maintenance facility, in 1942. Their father, Glenn May was the boiler foreman in the locomotive shop. Nicknamed “The Storm” by his workers, who would call out “All right, y’all straighten up, here comes the storm,” when he walked into the shop, their father was a strict, task-oriented, company man. In his 2006 interview for the McComb City Railroad Depot museum, Glover May recounts how he and his brother worked seven days a week for 32 cents per hour, with no days off. Even so, his father thought nothing of making his sons work all night to finish a job or to fill in for a sick employee for no extra pay. “He was tough, Glenn May was tough. He was a railroad man, sure was.”
In this episode, Glover May takes us through his 43-year career with IC. He recalls their first job, testing the water in the steam locomotives to see if the boiler needed cleaning. When the May boys were promoted to positions in the boiler shop, their father became their supervisor. May remembers how his dad would try to treat the men’s minor injuries to keep from filing an accident report.
After a train derails, specially-trained crews work until the wreckage is cleared and the tracks repaired. May discusses how he and his brother would cook for such a crew, in a rolling kitchen car. When a railroad maintenance crew is dispatched to the scene of an accident, they stay until the job is done. Glover and Eddie always made sure their crew had lots of good food at every meal. According to May, after the twins retired on August 1, 1985, the kitchen car was retired as well, the end of an era in the age of fast food.
PHOTO CREDIT: McComb City Railroad Depot Museum, http://mcrrmuseum.com/