Search Results

It's official: Best of SEI is open, and the polls are live now through July 10th. This is your chance to crown the best our corner of the state has to offer. Best floral shop. Best coffee. Best place to grab a bite to eat on a Saturday. Best shop, best stylist, best spot to grab a cold drink on a hot day. You know who deserves it. Now go say so. Voting is quick, easy, and kind of addictive. Pick your favorites, hit submit, done. Then text the group chat and tell everybody to do the same, because the only thing better than your favorite spot winning is your favorite spot winning big. Winners get featured in an upcoming issue of The SEI Times, in print and online, so this is the real deal. Bragging rights, official and in writing. Don't sit this one out. The places you love are counting on you. Vote now through July 10. Let's go! Click Here to Vote Now

There's a reason this dip is called a Firecracker! It's got some approachable heat, the kind that builds pleasantly rather than blindsides you, and it carries a name with genuine Southern history. As America turns 250 this July 4th, this dip earns its place on your table not just for the red, white, and blue occasion, but because of the story behind it. This is the second recipe in our three-part patriotic series for the 250th. See also: Patriotic Red Velvet Cupcakes and our Patriotic Red, White & Blue Charcuterie Board. The Alabama Firecracker: Where This Recipe Comes From The original Alabama Firecracker isn't a dip at all. It was a seasoned saltine cracker! Born in the church potlucks and community cookbooks of the Deep South, with roots stretching back to at least the 1970s, the original method was beautifully simple. You'd lay saltine crackers in a large container, pour over a mixture of vegetable oil, ranch seasoning, crushed red pepper flakes, and garlic, seal the lid, and let them sit overnight. No cooking required. The crackers slowly absorbed every bit of that spiced fat, turning from plain pantry staples into something genuinely addictive: crispy, tangy, rich, and hot all at once. That recipe traveled the way the best Southern food does; handwritten in church cookbooks, passed between neighbors, shared at potlucks where someone always asked for the recipe. This dip is the natural evolution of that idea. The same core flavors are all here — creamy fat, ranch seasoning, and a layered kick of heat — but the format has been flipped! Instead of the spiced fat soaking into the cracker, the cracker now scoops up a bold, cool, green onion-flecked dip that builds on the same foundation. The saltine is still central to the experience. The spirit of the original is very much intact. The Ingredients That Make This Recipe Evolution Work Sour cream, and why the brand matters here. Most sour cream on grocery store shelves contains emulsifiers, stabilizers, and thickeners: modified food starch, carrageenan, sodium citrate. These additives help shelf stability and create a consistent texture, but they can affect both flavor and how the dip behaves when mixed with other ingredients. For a dip that's mostly dairy, those additives show up in the final taste. Good Culture and Daisy are two brands worth seeking out. Both use short, clean ingredient lists — cream and skim milk, nothing else in the case of Daisy — which means purer dairy flavor and a naturally thick, creamy texture that holds its own in a dip without any added help. The difference is subtle, but in a recipe where sour cream is the backbone, it's worth it. Cheddar, freshly shredded. Pre-shredded cheddar is coated in anti-caking agents (usually cellulose or potato starch) to keep the strands from clumping in the bag. Those coatings don't dissolve when you stir them into a cold dip — they stay on the cheese, leaving a slightly dusty texture and reducing how cleanly the cheese integrates into the base. Buy a block and shred it yourself, and the cheese will fold in more smoothly and contribute more directly to the dip's creaminess. If you want to go further, an artisan cheddar will add dimension that standard cheddar can't. A rustic, aged cheddar — the kind with more crystalline texture and sharper bite — brings complexity that makes the dip taste like more than the sum of its parts. A Westminster Rustic Red or any sharp aged cheddar from a cheese counter will do this. That said, regular block cheddar is totally fine here and will make an excellent dip. The upgrade is optional, not required. Mayonnaise. Mayo does two things in this recipe: it adds another fat layer, deepening the richness, and it contributes a subtle tang of its own that plays well with the ranch seasoning. It's also part of what gives the dip its body — that slightly thicker, spreadable consistency that clings to a cracker without sliding off. Store-bought mayo works fine here or you can elevate the dish with your own homemade mayonnaise that’s fresh and seasoned to your taste. Ranch dip mix, not ranch dressing mix. This distinction matters more than it sounds. Ranch dressing mix is formulated to be combined with liquid — milk and mayonnaise — to make a pourable dressing. Ranch dip mix is formulated for thick bases: sour cream, cream cheese. The ratios of buttermilk powder, herbs, and salt are calibrated differently for each application. Using a dressing mix in a thick dip can result in a flavor that tastes slightly off-balance, and may contribute to a thinner consistency than you want. Look for the packet that explicitly says "dip mix" on the label. The spice lineup. Crushed red pepper is the dominant heat here, supported by cayenne (a sharper, more immediate burn) and paprika (earthy color and mild warmth). Garlic powder rounds it out. Together, they create a layered heat that announces itself clearly but doesn't overstay its welcome. The dip is genuinely spicy in a way most guests will find approachable. Those who want more can find the crackers topped with extra red pepper on the table. Green onions: more than garnish. The green onions in this dip do three things. They add color, breaking up the monotony of the cream and cheese. They add crunch, which contrasts well with the silky texture of the dip. And they add acidity that balances and brightens each creamy scoop! Fat carries and enhances flavor, but it also coats the tongue. Bite after bite of something very rich, and that coating accumulates, dulling your palate to further bites. Acid cuts through that coating, stimulates saliva, and effectively resets your palate — which is why dishes with high fat content almost always have some acid in them to keep each bite as bright as the first. The green onion's mild acidity does exactly that in this dip, which is why every bite tastes as good as the one before it. Don't skip them. Chilling, Seasoning, and Getting It Right The chill time is doing real work. A minimum of 30 minutes in the refrigerator before serving isn't just about getting the dip cold — it's about letting the spices bloom in the fat. Oil and fat are flavor carriers, and they need time to pull the aromatic compounds out of dried herbs and spices and distribute them evenly throughout the dip. A dip tasted right after mixing will taste underseasoned and slightly sharp. The same dip after an hour in the refrigerator will taste cohesive, rounded, and significantly more flavorful. If you can make it the night before, do it. Season to taste after chilling. This is important: taste the dip after it has had time to chill, not before. Spice perception changes at different temperatures, and you'll get a more accurate read of the dip's heat and salt level once it's cold and the flavors have had time to develop. If you would prefer the dip be hotter, add more crushed red pepper or cayenne in small increments and refrigerate again briefly. If you've overshot the spice, the recovery is easy: more sour cream, more mayo, and even a little more ranch dip mix will bring it back into balance. Pat your green onions dry. Wash them, then pat them dry before cutting. Moisture on the cut onion will dilute the dip slightly and shorten how long the garnish stays fresh-looking on top. For the white and light green parts going into the dip, dry them thoroughly before adding. For the bright green tops you'll scatter over the surface before serving, chop them fresh as close to serving time as possible — they'll hold their color better. Keep a small pile nearby throughout the party to re-top the bowl as the garnish gets scooped away. Presentation as the dip gets eaten down. If your serving bowl is tall and narrow, the layer of garnishing red pepper flakes and chopped green onion will deplete quickly as guests make the first scoops. Keep extra chopped green onion tops and crushed red pepper nearby to re-top throughout the party. If you can choose a wide, shallow bowl, you'll maintain a better-looking presentation longer. Scaling. This recipe serves 8, and the ingredients ratios scale directly and cleanly. Halving this recipe will serve 4 while double it will serve 16. What to Serve It With The saltine is the right cracker for this dip, and that's not just tradition — it's flavor logic. The plain, slightly salty cracker doesn't compete with the dip; it lets it lead. The snap and lightness of a saltine also balances the richness in a way that a more substantial cracker sometimes doesn't. That said, a sturdy artisan baked cracker with sea salt — the kind with real crunch and just a hint of seasoning — also scoops and holds this dip beautifully and works well if you want something with a little more body. Just avoid anything flavored that might clash with the ranch and spice profile. The Recipe Alabama Firecracker Dip Yield: Serves 8 Time: 10 minutes active / 30 minutes to 4 days chilling Ingredients 1½ cups sour cream (Good Culture or Daisy preferred) 6 oz cheddar cheese (freshly shredded preferred) ½ cup mayonnaise 1 (1 oz) envelope ranch dip mix (not dressing mix) 1 teaspoon crushed red pepper flakes, plus more for garnish ½ teaspoon garlic powder ¼ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper ¼ teaspoon paprika ¼ cup green onions, washed, dried, and divided (white and light green parts chopped for the dip; bright green tops reserved for garnish) Saltine crackers, for serving Instructions Gather and prep all ingredients before mixing. Shred the cheddar from a block. Wash, pat dry, and chop the green onions, keeping the white and light green parts separate from the bright green tops. In a large bowl, combine the sour cream, shredded cheddar, mayonnaise, ranch dip mix, crushed red pepper, garlic powder, black pepper, cayenne, paprika, and the white and light green onion pieces. Stir until evenly combined. Cover and refrigerate for at least 30 minutes. For best flavor, refrigerate several hours or overnight — up to 4 days. Taste after chilling and adjust seasoning as needed. To increase heat, add crushed red pepper or cayenne in small amounts. To dial back heat, stir in additional sour cream, mayonnaise, or a small amount of ranch dip mix. Before serving, transfer to a serving bowl. Garnish with chopped green onion tops and a scatter of crushed red pepper. Serve with saltine crackers. Note: Keep extra green onion tops and crushed red pepper nearby to re-top the bowl throughout the party. For more heat, consider doubling the spices (except the ranch dip mix) and adjusting to taste after chilling. Storage: Keep covered in the refrigerator for up to 4 days. Approximate Nutrition Per Serving Estimates based on listed ingredients divided by 8 servings (dip only, without crackers). Actual values will vary based on brands and serving size. Note: sodium will be notably higher when served with saltine crackers. Nutrition Per Serving Calories ~265 Total Fat ~26g Saturated Fat ~12g Carbohydrates ~4g Total Sugars ~2g Protein ~7g Sodium ~400–500mg* *Add approximately 100–120mg sodium per 5 saltine crackers. More Patriotic Recipes for the 250th Patriotic Red Velvet Cupcakes — A festive, crowd-pleasing dessert that disappears fast and looks like more effort than it is. Patriotic Red, White & Blue Charcuterie Board — A no-cook showstopper that's as easy to put together as it is to eat.

America turns 250 this July 4th, and if there was ever a year to bring a dessert with patriotic flair to the table, this is it! These red velvet cupcakes, crowned with cream cheese icing and a generous scatter of red, white, and blue sugar crystals, are the kind of thing that disappears fast at a cookout and looks like you put in more effort than you did. This is the first recipe in our three-part patriotic series for the 250th. See also: Alabama Firecracker Dip and our Patriotic Red, White & Blue Charcuterie Board. Why a Box Mix Can Be the Right Call There's no shame in starting with a Duncan Hines Red Velvet Cake Mix, and we're not going to pretend otherwise. The mix is consistent, reliable, and gives you a head start so you can save time ahead of the rest of your July 4th festivity preparations. That said, if you're an experienced baker who makes red velvet from scratch, go for it. You should easily be able to slot your own mix into the recipe too. The Ingredient Swaps That Make This Recipe Remarkable With just a few different ingredient choices compared to the typical red velvet cupcake mix, your guests will taste the difference and want to know your secret to such creamy and decadent cupcakes. Butter instead of vegetable oil. Most box mix instructions call for vegetable oil. It works fine as a neutral fat gets the job done. But butter does something oil can't: it adds flavor. The milk solids in butter contribute a richness that makes the finished cupcake taste like more than a box. Use melted, salted butter, let it cool slightly so it doesn't scramble your eggs, and your batter will thank you. The texture will be slightly more tender and dense than with vegetable oil. Whole milk instead of water. Water hydrates the batter and that's it. Whole milk does the same job while also contributing fat, protein, and a subtle creaminess that water cannot. The result is a more tender crumb with better flavor. You won't taste "milk" in the finished cupcake, but you will notice it's richer and a little more satisfying than the same recipe made with water. Cream cheese frosting instead of regular icing. Red velvet and cream cheese is a classic pairing for a reason. The tang of cream cheese cuts through the sweetness and plays off the subtle cocoa notes in the cake in a way that plain white buttercream doesn't. Regular icing can make an already-sweet red velvet too sweet while cream cheese keeps it balanced. Philadelphia Original Cream Cheese Frosting from the tub is the no-fuss choice here and it delivers. If you'd rather make your own, a simple whipped cream cheese frosting with powdered sugar and a splash of vanilla takes about ten minutes and is hard to beat. Either way, you’ll end up with a creamier and more balanced bite from top to bottom that will delight your guests! Sugar crystals instead of regular sprinkles. Sanding sugar crystals catch the light in a way regular sprinkles don't. For a patriotic presentation, they look genuinely festive and almost sparkly. There's also a very subtle crunch that adds a nice contrast to the soft frosting. One important note: add the crystals right before serving, not right after frosting. Sugar crystals will slowly dissolve into the frosting as they sit, losing their texture and bleeding their color. What to Watch For While Baking The package will give you a time range (typically 18–22 minutes at 350°F for cupcakes), but remember that is a suggestion and not a guarantee. Ovens vary. Cupcake pan material matters. Even the ambient humidity in your kitchen plays a role. Here's what to actually look for to ensure your cupcakes have finished backing: The toothpick test: Insert a toothpick into the center of a cupcake — pick one near the middle of the pan, not the edge, since outer cupcakes set faster. It should come out clean or with just a few moist crumbs attached. If there's wet batter on it, they need more time. Check every two minutes after the minimum recommended bake time. The spring-back: Lightly press the top of a cupcake with your fingertip. It should spring back immediately. If your fingerprint stays, the center is still set. This is the quicker check once you've passed the toothpick test. The edges: The cupcake will begin to pull slightly away from the liner as it finishes. This is a more subtle sign, but it’s visible if you know to look for it. Red velvet's dye means you can't rely on color to judge doneness the way you might with a yellow cake. Lean on the toothpick and the spring-back. Let them cool completely before frosting. This isn't optional. Cream cheese frosting on a warm cupcake will melt and slide. Give the cupcakes at least 30–40 minutes at room temperature before frosting. Spreading, not piping. Frost these with a butter knife or small offset spatula. A generous swirl — not a perfectly smooth layer, but not sloppy either — takes about ten seconds per cupcake and looks exactly right for a backyard party. No piping bag needed. Make-Ahead and Storage Cream cheese frosting is perishable, so these cupcakes belong in the refrigerator once frosted. Make-ahead: The cupcake bases can be baked up to two days in advance and stored at room temperature in an airtight container, unfrosted. Frost the day of or the morning before your event. This is the ideal approach for a July 4th party: bake ahead, frost the day of, add the sugar crystals right before serving. Storage: Once frosted, store in an airtight container in the refrigerator for up to four days. Pull them out about 20–30 minutes before serving. Cold cupcakes are denser and the frosting loses some of its creaminess — room temperature is how they're meant to be eaten. Once tempered, sprinkle on the sugar crystals and then serve! The Recipe Patriotic Red Velvet Cupcakes Yield: 24 cupcakes Time: ~45 minutes total / 15 minutes active Ingredients 1 box (15.25 oz) Duncan Hines Red Velvet Cake Mix 1 cup whole milk ½ cup salted butter, melted and cooled to room temperature 3 large eggs 1 container (16 oz) Philadelphia Original Cream Cheese Frosting Red, white, and blue sanding sugar crystals, for topping 24 patriotic cupcake liners (Note: the red velvet mix will likely color in white parts of your cupcake liners. Consider that when selecting a patriotic design that fits with your table decor.) Instructions Preheat the oven to 350°F. Line two standard 12-cup muffin pans with cupcake liners. In a medium bowl, combine the cake mix, whole milk, cooled melted butter, and eggs. Mix until just combined — stop when the batter is smooth and there are no dry streaks. Don't overmix. Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs, and the tops spring back when lightly pressed. Rotate pans halfway through if your oven runs uneven. You can also bake each batch separately. Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely — at least 30 minutes. Frost each cupcake with a butter knife or small offset spatula, using a generous swirl of cream cheese frosting. Top with red, white, and blue sugar crystals right before serving. Storage: Refrigerate frosted cupcakes in an airtight container for up to 4 days. Serve at room temperature. A Note From Our Kitchen These cupcakes were light, festive, and genuinely fun. Fair warning: 24 sounds like a lot until they're on the table. You'll want to have a few, and so will everyone else… they won't last long! Approximate Nutrition Per Cupcake Estimates based on listed ingredients divided by 24 servings. Actual values will vary based on frosting amount and specific products used. Nutrition Per Cupcake Calories ~215 Total Fat ~10g Saturated Fat ~5g Carbohydrates ~29g Total Sugars ~20g Protein ~2–3g More Patriotic Recipes for the 250th Serving a crowd this Fourth of July? These two recipes round out the spread: Alabama Firecracker Dip — A bold, crowd-pleasing dip that brings the heat to your July 4th table. Patriotic Red, White & Blue Charcuterie Board — A no-cook showstopper that's as easy to put together as it is to eat.

The red velvet cupcakes handle dessert. The Firecracker Dip handles the heat. But before any of that hits the table, your Fourth of July party will want something to graze on and this board does that job with a patriotic look that people will notice the moment they walk in! This charcuterie board concept is easy to assemble and wow guests with. All you need is a rectangular charcuterie board or serving tray and some red, white, and blue ingredients laid out in alternating horizontal stripes, with a smaller rectangle of dense dark-berries dotted by white treats in the upper left corner. This board arrangement makes an immediate and fittingly festive impression, and then, people start eating and realize the board also tastes as good as it looks! America’s 250th anniversary deserves a board that is designed for this special occasion. This is the third recipe in our three-part patriotic series for the 250th. See also: Patriotic Red Velvet Cupcakes and our Alabama Firecracker Dip. Choosing Your Red Elements Red ingredients need to hold their shape and stay vivid. Cherry tomatoes are the most reliable choice as they are uniform in size, bright red, and they don't bleed color unless cut. Raspberries add beautiful texture contrast, but they're more fragile, so handle them gently and place them last. Halved strawberries (flat side down for stability) work well as a third option. For the most exciting flag, vary your red elements rather than repeating one all the way down. A row of cherry tomatoes followed by a row of raspberries looks more appealing than the same element repeated stripe after stripe. The variation also gives guests different flavors to reach for. If you want to include cured meat, salami or pepperoni can live in the stripe rows between the fruit or in their own rows. Either way, their presence adds saltiness and savory notes without interrupting the visual. Picking Your White Elements White cheese is the natural anchor of the white stripes. Cut it into roughly uniform ½-inch cubes so the rows hold together visually. Mozzarella is the default: clean white color, mild flavor, and it slices easily to a consistent size. White or sharp white cheddar works too. Provolone and Havarti are softer cheeses you may also want to consider. Uniformity of cut matters more here than it does in the red stripes. Ragged or uneven cheese pieces make the stripe look loose. Take an extra minute to square off the cubes, and the white rows will stay legible from across the table. If you want to expand beyond cheese, white chocolate-covered pretzels add crunch and a different kind of sweetness than the fruits offer. Cauliflower florets are a solid option if you're building a board with more vegetable variety. Building the Flag’s Canton America’s blue and star-filled canton (the rectangular emblem placed in the upper, inner corner of a flag) occupies roughly the upper-left third of the board. Pack it densely with blueberries as the base. The goal here is full coverage with no board surface visible underneath. Tucking in blackberries among the blueberries adds depth as they are both slightly larger and darker. For the "stars": scatter a small handful of white chocolate chips, white yogurt chips, or white candy pearls across the berry surface. They don't need to form actual star shapes as the contrast of white against the dark berries reads as stars intuitively. A light hand is the right move; a few dozen chips is plenty. One assembly note: build the canton before you lay the stripes, not after. It anchors the proportions of everything else. Once it's in place, you can see exactly how much horizontal space remains and plan your stripe rows accordingly. Fillers: Crackers and Meat A board built entirely of fruit and cheese is beautiful but incomplete as a snack. Crackers fill both the visual gaps and the practical one: guests need something to build a bite with. Small square crackers, the kind that are sturdy enough to hold cheese without snapping immediately, tuck well into the crevices between stripe rows without compromising the flag’s visual appeal. They don't need to form part of the stripe pattern; they can just live in the gaps. Cured meat adds something the rest of the board can't: a sustained savory note and a bit of heft. Salami, pepperoni, or prosciutto folded or rolled loosely can be placed between fruit rows, in the gaps near the crackers, or scattered along the lower edge of the board. Not a lot of meat is needed; even just three to four ounces will do. The flavor goal across the whole board is variety without confusion: something sweet (fruit), something savory (meat, crackers), and something creamy and mild (cheese). Board Size and Assembly Tips A board between 16 and 24 inches long and 10 to 14 inches wide gives you room to make the flag proportions legible without requiring an overwhelming amount of food. If the board you have is square or round, you can still do red, white, and blue — just build it in loose color sections or wedges rather than flag stripes. Assembly order: canton first, stripes second, fillers last. Work the stripes from left to right, laying one row at a time toward the right edge. If a stripe runs slightly short, stop at the edge — uneven stripe ends are barely visible once the board is full. Keep a small reserve of each element handy to fill gaps after the first pass. Make-Ahead Timing, and Complementing the Spread Build this up to two hours ahead. Blueberries, cheese cubes, and cured meat are all stable at room temperature for a couple of hours. Cheese benefits from being out of the refrigerator for 30–45 minutes before serving — cold cheese is denser, firmer, and less flavorful than cheese at room temperature. Raspberries and blackberries are the most fragile elements; place them as close to serving time as you can. Cherry tomatoes can go on early. If you're setting up more than an hour ahead, cover the assembled board loosely and refrigerate it. Pull it out 30–45 minutes before guests arrive. What complements this food spread: This board is designed to be out while the grill is heating up, covering the window between when guests arrive and when the main food is ready. Its flavor profile is mild and varied by design — it's meant to be easy to reach for without filling up on. That also means it doesn't compete with the Alabama Firecracker Dip if both are on the table. Position them separately when you can: the board as the visual centerpiece, the dip as the bold companion. Together they cover two entirely different flavor profiles wonderfully. For drinks, the fruit-forward board pairs well with anything light and cold: lemonade, sparkling water, a crisp white wine, or a cold beer. All the likely beverages for a summer cookout should easily pair well with the food spread. Starter Build For a board approximately 18" × 12", serving 8–12 as an appetizer. These are starting points. Scale up or down based on your board size and how many people you're feeding. Canton (upper-left third of board) 1 cup blueberries ½ cup blackberries 3–4 tablespoons white chocolate chips, or white candy pearls Stripes (remaining two-thirds of board) 1 cup cherry tomatoes 1 cup raspberries (or halved strawberries) 8 oz firm white cheese, cut into ½-inch cubes (mozzarella, white cheddar, or provolone) 3–4 oz sliced salami or pepperoni 1½–2 cups small square crackers More Patriotic Recipes for the 250th Patriotic Red Velvet Cupcakes — The festive finale. A crowd-pleasing dessert that disappears fast and looks like more effort than it is. Alabama Firecracker Dip — Bold, spicy, and cold from the refrigerator. The savory anchor of the patriotic spread.

The South Dearborn Community School Corporation wrapped up the 2025–26 school year with the community showing up to celebrate graduating students and retiring staff alike. In late May, the district congratulated 146 graduates, witnessed millions of dollars in scholarships, recognized its best educators, and said goodbye to a dozen longtime staff members retiring. A Class That Left Ready When the South Dearborn High School Class of 2026 crossed the stage on Friday, May 22nd, they brought more than diplomas with them. The 146 graduates collectively earned $2,935,232 in scholarships — including $67,120 in outside scholarships, $2,273,150 in college and university awards, and more than $100,000 through the local South Dearborn Dollars for Scholars program. The class also accumulated 3,572 dual credit hours, saving families an estimated $491,390 in Ivy Tech tuition. Forty-five graduates earned state and industry-recognized credentials through the Southeastern Career Center before ever leaving the building, and one senior was named a finalist for the Dearborn Community Foundation Scholarship. Whether headed to college or directly into a career, this class left South Dearborn prepared for their next chapter! Scholarships Across the Community The week's celebrations started the Sunday before graduation. On May 17th, 55 SDHS seniors and their families gathered for the annual South Dearborn Dollars for Scholars scholarship ceremony. South Dearborn alumnus J.J. Backman, owner of KFI Fireworks, added two full-ride scholarships on top of the $96,000 the program itself was prepared to award. "I was blessed to spend a few hours with 55 South Dearborn High School seniors and their families," said Superintendent Dr. Ron Ross. "We are so grateful for the generosity of our community and our partnership with South Dearborn Dollars for Scholars." The giving extended to the middle school as well. Eight SDMS eighth-graders were each awarded a $200 South Dearborn Dollars for Scholars Scholarship: Myah Bailey, Gabby Gonzalez, Trey Gump, Gabe Kassem, Brody Lagaly, Colton McBroom, Callan Rollins, and Harper Storey. Retirees and Award Winners Earlier that same graduation morning, faculty and staff gathered for an end-of-year breakfast to mark the close of the school year together. Twelve staff members were recognized for their years of service as they head into retirement: Shirley Berry, Dawn Bowers, Todd Bowers, Rod Bradley, Jim Hallgarth, Carl Lee, Michelle Mitchell, Terri Nicholson, Kim Piche, Bev Pyles, Dan Rogers, and Sallie Streitenberger. From there, the room turned its attention to the educators and staff who stood out this year. Each building recognized a Staff Member of the Year and a Teacher of the Year: Aurora Elementary School Staff Member of the Year: Julie Whitaker | Teacher of the Year: Dianna Petty Dillsboro Elementary School Staff Member of the Year: Gina Oles | Teacher of the Year: Nina Litchfield South Dearborn Middle School Staff Member of the Year: Britany Logan | Teacher of the Year: Sara Powell South Dearborn High School Staff Member of the Year: Deb Walston | Teacher of the Year: Sally Bender Southeastern Career Center Staff Member of the Year: Kara South "The energy in the room was electric," Dr. Ross said. "It was an amazing way to end the school year."

Submitted by Jamie Haney, Library Assistant at the Aurora Public Library District In 1994, 120 people crowded into a Dillsboro town council meeting with a single idea on their minds: their community deserved a public library. It was the kind of turnout that makes a town council take notice. Through a combination of fundraising and plain old elbow grease, those residents turned that idea into reality, and in 1997, the Dillsboro Public Library opened its doors as a branch of the Aurora Public Library District. The early days tell you everything about how much the community wanted it. In a letter to the editor of The Journal-Press that summer, then-director Mary Alice Horton thanked a remarkable roster of supporters. County commissioners, the town council, the library committee, and the Southeastern Indiana Regional Planning Commission had all played a part. So had dozens of individual volunteers who gave their time and energy, along with local businesses, churches, civic clubs, and organizations across Dillsboro that pitched in with contributions and special attention to the project. During its very first two weeks of service, the staff issued 103 new library cards and assisted 643 patrons. Horton called it a first-class library facility and wrote that it was exciting to see the fruits of so much shared effort. Nearly three decades later, the community is gathering again, this time to celebrate how far that little library has come. On June 20th, the Aurora Public Library District will host a ribbon-cutting ceremony at the Dillsboro Public Library to mark the completion of a major building project. Renovations began in April of 2025 and reimagined the space from top to bottom. The expanded library now includes two new private study spaces and two large meeting rooms, a reading room with a cozy fireplace, and an outdoor seating and play area. There is a bigger children's room, a dedicated space for teens, additional restrooms, and updated display shelving in the Local History Room. The project even added a garage for an incoming bookmobile, extending the library's reach beyond its own walls. True to its roots, the ceremony will be a community affair. Jeanne Kinnett will sing the National Anthem, while Doug Baker and Tim Benning raise the flag. Hunter and Lincoln Fox will help with the ribbon cutting, and local author Ron Nicholson will share a poetry reading. Library Board President Ben Turner and Library Director Leslie Sutherlin will both speak about the renovation process and what it means for the years ahead. From 120 determined residents in a town hall to a fully reimagined facility with room to grow, the Dillsboro Public Library remains exactly what its founders hoped it would be: a place built by the community, for the community. The library invites everyone to come check out the new space and pick up a limited-edition Dillsboro Library card while supplies last. Hours are Monday through Friday from 10 a.m. to 6 p.m. and Saturday from 10 a.m. to 3 p.m. Beginning in July, the library will extend its hours on Tuesdays and Thursdays until 8 p.m.

Images and story submitted by Rob Stone The Vance-Tousey House stands as one of Lawrenceburg's most important historic landmarks and a lasting reminder of the city's earliest days along the Ohio River. Built around 1818 by Samuel C. Vance, founder of Lawrenceburg, the elegant Federal-style mansion was constructed just sixteen years after the town itself was established. Vance was more than a successful businessman; he was instrumental in the creation and growth of Lawrenceburg, a city named in honor of his wife, Sarah Lawrence Vance. He was also a military associate and friend of William Henry Harrison, the future president. As the community grew into one of southeastern Indiana's most important river towns, the Vance family home reflected both the prosperity and the ambitions of the era. The house was built to be seen. Situated on high ground above the river during a time when riverboats served as the primary means of transportation and commerce, the home presented an impressive picture to travelers approaching by water. Its two-story main façade faces the river, designed to capture the views and to impress the river goers passing along the busy waterway below. Period accounts describe an avenue of cedar trees leading up to the mansion, with riverboats landing right on the grounds. For many years, it was said to be the finest residence on the Ohio River between Cincinnati and Louisville. When Vance built the home, it occupied a commanding position overlooking the Ohio. Today, that view is largely hidden by the flood control system and levee built to protect Lawrenceburg from high water. While the river can no longer be seen from the property as it once was, the home's location still hints at the prominence it enjoyed during the city's formative years. Architecturally, the house is a refined example of the Federal style. It is a two-story, five-bay brick and sandstone dwelling with a low hipped roof, its main block flanked by one-and-a-half-story wings. Fluted Doric columns flank the main entrance, crowned above by a Palladian window. Inside, the ceilings are high and the walls thick, and the home's most striking feature rises through the center of the house: a soaring circular staircase that reaches from the first floor all the way to the attic. Local stories add a touch of mystery, telling of a hidden compartment beneath the staircase where Vance reportedly stored his money and valuables. The design, craftsmanship, and scale remain impressive more than two centuries after construction. Over the years, the house passed through several owners and eventually became associated with the Tousey family, giving the property the name it carries today. The Tousey name is well known throughout the Ohio River Valley. In Boone County, Kentucky, the historic home in Burlington was built by Erastus Tousey in 1822, just a few years after the Lawrenceburg home was completed. The same pioneering family also lent its name to Touseytown, a small river settlement near present-day Petersburg, Kentucky. Founded by the Tousey brothers, who settled along the Ohio around 1803, the community operated a ferry directly across the river to Lawrenceburg. Though little remains of that settlement today, it once served as a river landing and shipping point. These connections offer a fascinating glimpse into how closely linked the communities along the river once were. Families, businesses, and commerce regularly crossed the Ohio, tying together places like Lawrenceburg, Burlington, and the now-forgotten settlement of Touseytown. Throughout its more than 200-year history, the Vance-Tousey House has served a variety of purposes, including, at one point, a college, while remaining one of the region's most recognizable historic properties. Today, it is home to the Dearborn County Historical Society, which continues to preserve the building and share the stories of the people who helped shape southeastern Indiana. The society offers genealogical research assistance, a restored log cabin, and a variety of programs and special events. Listed on the National Register of Historic Places in 2000, the Vance-Tousey House remains a tangible connection to Lawrenceburg's founding generation. More than two centuries after Samuel C. Vance built the mansion overlooking the Ohio River, it continues to stand as a symbol of the city's rich history and enduring legacy, linking the stories of Lawrenceburg, the Tousey family, and the communities that once thrived along the river that connected them all.

As told to the SEI Times by Matt Burkhardt, retired, Indiana State Police After 34 years with the Indiana State Police, retired trooper Matt Burkhardt looks back on his calling, a small-town beat, and a career he was proud to dedicate to his neighbors. Every issue, our Citizen Spotlight aims to turn the page over to the neighbors whose work too often goes unrecognized. The people who quietly hold our communities together. This month, we're proud to honor Matt Burkhardt of Lawrenceburg, who retired in January 2026 after 34 years with the Indiana State Police. For more than three decades, Matt served and protected the communities of Southeast Indiana, answering the kinds of calls most of us will never have to make and carrying the weight of a job he describes as both thankless and impossible to walk away from. A Lawrenceburg native, he policed the same Dearborn County community that raised him, standing watch over neighbors in their hardest moments, sometimes arresting people he'd grown up beside, and showing up, day after day, for a place he never left. His career took him from local back roads all the way to the sidelines of the 2012 Super Bowl in Indianapolis. We asked Matt to share his story in his own words, and this is what he said… There have been a lot of "can you believe this happened" moments in my career. When you grow up in a small community and spend your life policing it, the distance between the people you protect and the people you arrest can get uncomfortably short. There were kids I went to school with who were arrested for murder. One man I graduated with tried to shoot one of my co-workers. I hadn't seen him in 25 years, but I recognized his voice before I ever saw his face. Not all of those connections were hard ones. Two of my high school buddies ended up serving alongside me on the State Police: Detective Sergeant Kip Main and Trooper Charlie Scarber, who now works for the federal government. Kip and I once spent a night locked inside a prison during a riot. That’s the kind of night you don't forget, and one you can only really share with someone who was standing right beside you. The job took me places I never expected, too. I worked the 2012 Super Bowl in Indianapolis, and I crossed paths with more familiar faces than I can count at events throughout my career: Willie Nelson, Waylon Jennings, Toby Keith, Trisha Yearwood, the Doobie Brothers, Lynyrd Skynyrd, and even Barry Manilow, among many others. But the people I'll remember most aren't the famous ones. They're the men and women I worked beside every day. I can honestly say they were some of the most dedicated people I've ever known. They worked hard to serve and protect their communities, and they worked just as hard to make sure victims got justice. Being a cop is a thankless job. It's also one that, once it gets in your blood, is hard to quit. When you put on the badge, you become part of a group of people who put it on the line every single day. We run toward violence while others run away. That calling comes at a cost. One of the hardest things about the job is that you spend your days dealing with people who aren't making good decisions, in an environment that is relentlessly negative. If you're not careful, that negativity gets into you and wears you down, mentally and physically. They say the average person experiences about eight critical incidents in a lifetime. The average cop sees around 800 over a career. You have to fight to stay positive and to keep seeing the best in people. Negativity is a cancer, and it can ruin a cop's career. If you're considering a career in law enforcement, here's the advice I'd give you. Understand that most of your contact with the community will come through criminal investigations, civil disputes, traffic enforcement, and crash investigations. Understand that from the day you start, you are always on camera, so act accordingly and carry yourself professionally. You will go to court as a result of doing your job. You will make mistakes, and you will learn from them. After 34 years, I can say it plainly: I enjoyed being an Indiana State Police officer.

Photo and story submitted by Karl Galey Some moments in education stand out as truly special, and presenting George Klopp Sr., a 100-year-old WWII Veteran, with his high school diploma was one of them. The story began about six months ago, when one of the school board members, Mark Knigga, approached Galey after a school board meeting with the idea. As it turned out, the connection ran close to home: George's granddaughter, Allison Johnson, teaches first grade for the corporation at Lawrenceburg Primary School. Galey reached out to her to learn more about George's history, and she helped complete the necessary paperwork with the Indiana Department of Veteran Affairs and the Indiana Department of Education. A lifelong, active presence in the community and a tireless advocate for fellow Veterans, George seemed like the perfect person to honor at the City's celebration and at Graduation. The City of Lawrenceburg also presented him with a key to the city on April 25th. This is what Galey shared about George Klopp Sr. during the City of Lawrenceburg Celebration. On Saturday afternoon, April 25th, during the City of Lawrenceburg's 250th Anniversary Celebration, Lawrenceburg Community School Corporation and Lawrenceburg High School had the profound honor to recognize one of their own, George E. Klopp, Sr., a proud 'old Lawrenceburger,' World War II veteran, hometown hero, and recently turned 100 years young in April. As an 18-year-old senior at Lawrenceburg High School, George left school just one month shy of graduation to answer the call to serve his country in the United States Navy during World War II. He spent 22 months in the South Pacific, serving with courage and humility, values that have defined his remarkable life ever since. For decades, George has continued serving others through his devotion to God, family, and country, through the American Legion Color Guard, the Southeastern Indiana Honor Guard, and by honoring fellow veterans at countless ceremonies and funerals. His life has been one of service, sacrifice, and steadfast love for this community. Today, as part of the City of Lawrenceburg's 250th Celebration, it is especially fitting that something long overdue is corrected. While George left school to serve a greater cause, he never received a high school diploma. Today, Lawrenceburg High School is proud to present George Klopp Sr. with an honorary diploma, recognizing not only his academic completion but a century of character, patriotism, and legacy. George, your life has been an example to generations. Lawrenceburg is proud to call you our own. Congratulations, and thank you for your service.

Photo and article submitted by Remi Hensley For Remi, a South Dearborn High School graduate, the trip to South Africa started with a single set of photos. A few of her friends had gone the year before, and when she saw their pictures and heard their stories, she knew she wanted to go too. The program, run through Western Kentucky University, had been offered for around 25 years, and the opportunity was impossible to pass up. Once there, Remi found herself working hands-on with some of the most remarkable wildlife on the continent. Her veterinary work brought her face-to-face with several antelope species, including kudu and impala, as well as giraffes and zebras. These are animals most of us have only ever seen from the other side of a zoo enclosure. But it wasn't only the animals that left an impression. The pace of the work surprised her most. As part of the veterinary and conservation work, animals had to be safely darted or captured so the team could carry out health checks and hands-on care, and getting to that point took patience. Days were spent driving for hours across the landscape, searching for the right animal. Despite their size, she said, the animals were astonishingly difficult to spot in their natural environment. Everything stayed calm and unhurried, right up until an animal was darted or captured. Then it was "go time," a sudden burst of focus and urgency, before the quiet settled back in just as quickly. Some of what stayed with her was harder to witness. Remi saw firsthand the effects of poaching: animals that had been harmed or killed, and came away with a sobering understanding of just how serious the issue really is. That experience, more than any other, stuck with her. It also reshaped how she thinks about her future. The trip deepened her interest in conservation and gave her a new perspective on how other countries protect wildlife facing far more dramatic threats than many animals here at home. When asked what she'd want Southeast Indiana readers to take away from her experience, Remi didn't hesitate to say, "Take every opportunity you can. South Africa was breathtaking, and seeing animals in their natural habitat was far more exhilarating than seeing them anywhere else." But the lesson didn't stay an ocean away. Southeast Indiana, she's quick to note, is home to its own beautiful and remarkable animals. Ones that deserve the same protection from human-driven problems. Conservation, in other words, isn't only something that happens on a faraway reserve; it's something worth caring about right here at home. Editor's Note: Are you feeling inspired to learn more about or become a part of local Animal Conservation? Visit the Indiana Department of Natural Resources' Wildlife page for more information and available resources. To get involved, consider supporting local conservation groups like the Red Wolf Sanctuary or the Cardinal Land Conservancy..

Source: The Blake Haag Real Estate Group Facebook Page Back to school season means new pencils, fresh notebooks, and the promise of a new beginning. But it doesn't have to come with a hefty price tag, thanks to the Blake Haag Real Estate Group and their fourth annual Back to School Event. On Saturday, July 25th, families across Southeast Indiana are invited to gather at 970 W Eads Parkway for a day of free fun, free haircuts, and free school supplies. It's the kind of event that reminds us what community really means. The group just wrapped up their first YouKnighted Community Spring Bash, which brought the South Dearborn community together with car shows, food trucks, and unbridled school spirit. Now, as families prepare students to head back to the classroom, Blake and his team are making sure cost isn't a barrier to starting the year off right. Free Haircuts and Fresh Starts One of the most popular draws in years prior at this event is the free back to school haircuts. There's something special about heading into a new school year with a fresh cut and the confidence that comes with it. For families watching their budgets, this single offering can make a real difference in how kids feel walking through the school doors. The Free School Supplies Station Beyond the haircuts, the event features free school supplies for students of all ages, while supplies last. It's one of those simple gestures that carries weight for families juggling multiple back-to-school expenses. More Than Just the Basics But this isn't just a supply giveaway. The day is packed with music, fun festivities, a kids' open house, free lunch, giveaways, and the kind of community energy that makes Southeast Indiana special. Blake Haag's real estate team has built a reputation for showing up for this community, and this event is another example of that commitment. "Giving back isn't just something we talk about," the team's approach seems to say. "It's what we do." Mark Your Calendar If you've got kids heading back to school, or you simply want to be part of a community celebration, Saturday, July 25th is your day. The event runs all day at The Blake Haag Real Estate Group's office on US50. Everything is free. No strings attached. Just a community taking care of its own.

Photo taken near Versailles, Indiana. If you've been outside in July or August and felt that sticky, oppressive humidity that makes the air feel almost thick, the kind that has you drenched in sweat five minutes after stepping out the door, there’s more than you think contributing to this thick air. How Corn Becomes a Moisture Machine Every spring, farmers across Southeast Indiana plant millions of corn seeds. By mid-summer, those plants have grown into towering stalks that blanket the landscape. And like all plants, corn does something vital to survive: it pulls water up through its roots and releases moisture through tiny pores in its leaves called stomata. This process is called transpiration, and when you combine it with evaporation from soil and water surfaces, scientists call the whole thing evapotranspiration, or in casual terms, "corn sweat." This is where things get dramatic… A single acre of corn can release between 3,000 and 4,000 gallons of water into the atmosphere every single day during peak growing season. To put that in perspective, that's enough water to fill an Olympic-sized swimming pool in just about three days. Now multiply that by millions of acres across our region. The Peak Season Fog You might notice something specific if you drive through cornfields early on a summer morning, especially in late July and early August. There's often a visible haze, almost a fog, hovering low over the fields. That's not just your imagination. That's moisture being released from corn plants en masse, creating localized humidity so thick you can practically see it. The thick layer of fog hugging the horizon in these fields is literally the humidity that corn crops are "sweating" into the air. One acre of corn can release between 3,000 to 4,000 gallons of water every day during the peak growing season. The peak time is typically mid-July to mid-August, when crops release the most water because of the combination of their maturity and peak heat. Why This Matters for Our Summer Feeling That oppressive humidity you feel during summer months has multiple sources, and corn plays one significant role among them. A pretty decent amount of our humidity near the surface comes from transpiration during these peak growing months. The higher humidity contributes to that "sticky" feeling and makes the heat index feel significantly hotter than the actual temperature. It can also prevent nighttime temperatures from dropping as low as they normally would, meaning those cool relief hours after sunset don't come as often. While humidity from corn absolutely contributes to summer conditions, it's less than what's being blown in off the Gulf of Mexico. Warm, moist air traveling north from the Gulf is often the primary driver of those oppressive heat and humidity combinations we experience. Corn is part of the equation, not the entire equation. The Midwest's summer humidity is a combination of factors working together, with our massive agricultural output playing a meaningful supporting role. A Sign of Healthy Crops The irony is that all this "sweat" is actually a good thing. Higher evapotranspiration rates are a sign that the crops are healthy and able to transpire water. When corn is stressed, like during a drought, it closes its stomata to conserve moisture. That means less transpiration, lower humidity levels, but also reduced crop yields and a tougher growing season for farmers. In years when the region experiences drought, you'll notice the humidity is actually lower because the corn itself can't release as much water. So in a way, that uncomfortable, sticky August day is actually a sign that our agricultural community is thriving. The Invisible Breath of Southeast Indiana Next time you're walking near a cornfield on a hot July afternoon and feeling that heavy, humid air, remember you're experiencing something quite remarkable: millions of plants literally exhaling moisture in unison. It's not sweat; it's respiration on a massive scale. It's the invisible breath of Southeast Indiana agriculture, and it's woven into the fabric of our summer experience. So go ahead and notice the corn's role in the humidity the next time you're drenched in sweat. Just know it's earned, and it means the crops are doing exactly what they're supposed to do.