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Saturday, September 5, 2026
Obituary - Willa Lee
Willa Mae Lee went to be with the Lord, at age 92, in Nevada, MO on Wednesday, September 2, 2026. She was born May 9, 1934, in Boicourt, Kansas. She was the daughter of Olley and Bertha (Johnson) Lee.
She went to grade school in Boicourt, Kansas and graduated from Pleasanton, Kansas High School in 1952. After Graduation she went to work at Bruce Marble Works in Fort Scott, Kansas and worked at The Western Insurance in Fort Scott. Later she took the Civil Service Test and was employed by Farmers Home Administration in Nevada, Missouri. She retired from there after many years of service. She attended the Church of the Nazarene in Nevada Missouri and served in many ways including Board Member, Sunday School Teacher, playing the piano and the organ.
Willa is survived by one sister, Shirley Harden (Donald); one niece, Julie Ellis (Kevin); great-nephews, Marcus Ellis (Katie), Jeroen, David Ellis; one great-niece, Mave Ellis; one great-great nephew, Noah Ellis, and several cousins. She was preceded in death by her father, mother, and one great-great niece.
Funeral services will be held Wednesday, September 9, 2026, at 10:00 am, at the Church of the Nazarene in Nevada, Missouri with Reverand Kevin Ellis and Linda Claypool officiating. Interment to follow at the Trading Post Cemetery in Trading Post, Kansas.
Memorials are suggested in her name to the Church of the Nazarene c/o Ferry Funeral Home.
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Obituary - Rhonda Jean Conran
Rhonda Jean Conran, 60, of Harrisonville, Missouri, passed away on Friday, September 4, 2026, at her home. Private services will be held with interment at Orient Cemetery in Harrisonville, MO. A complete obituary will be posted when it is available, courtesy Atkinson Funeral Home.
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Obituary - John Taylor Jr.
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McEowen school receives Farm Bureau grant
McEowen Intermediate School third grade teachers Laura Boland and Ann Hammond each received a $500 Missouri Farm Bureau Foundation for Agriculture Mini-Grant to bring more hands-on agriculture experiences to their students this spring.
The funding will support activities including a trip to Red Barn Ranch and the annual chick-hatching project.
The grants were presented by Cass County Farm Bureau Promotion & Education Committee Chair Jason Dieckhoff. Thank you to the Missouri Farm Bureau Foundation for Agriculture for supporting learning opportunities for our Wildcats!
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New soybean pest confirmed in Missouri for second time
Farmers are encouraged to scout soybean fields, especially along field edges near wooded areas, and contact their local MU Extension agronomist if they suspect soybean tentiform leafminer activity. Researchers are continuing to study the insect's distribution and potential impact on soybean production.
Learn how to identify this pest and what researchers know so far: https://brnw.ch/21x5rHj
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Need a little pick-me-up?
This Berry Smoothie Bowl is thick, creamy, and full of fresh flavor. It’s made with frozen fruit, yogurt, and fun toppings like coconut, nuts, and berries. It’s great for breakfast or a snack and easy to change up with your favorite ingredients. Just blend, top, and enjoy in minutes!
Ingredients
- 1 large frozen banana, sliced
- 1 1/2 cups frozen mixed berries
- 1/2 cup nonfat vanilla Greek yogurt
- 1/4 cup unsweetened almond milk
- 1 Tbsp maple syrup
- 1 Tbsp flaxseed meal
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp pomegranate seeds
- 1 Tbsp shelled unsalted pistachios, chopped
- 2 tsp unsweetened coconut flakes, toasted
- 2 tsp chia seeds
- 1 large fresh banana, peeled and sliced
- Fresh blackberries, rinsed (for topping)
- Fresh blueberries, rinsed (for topping)
- Fresh raspberries, rinsed (for topping)
- Fresh strawberries, rinsed and sliced (for topping)
- Fresh mint leaves, for garnish
Preparation
- In a blender or a large food processor, add the frozen banana, frozen mixed berries, Greek yogurt, almond milk, maple syrup, flaxseed meal, cinnamon and nutmeg. Purée until completely combined and smooth.
- Pour smoothie mixture into two bowls. Top each smoothie bowl with pomegranate seeds, chopped pistachios, coconut flakes, chia seeds, banana slices, and fresh berries. Garnish with fresh mint and enjoy!
Nutrition Facts
Serving size:
- 1
Per Serving:
Calories: 338
Fat: 7g
Saturated Fat: 2g
Cholesterol: 3mg
Sodium: 43mg
Carbohydrates: 62g
Fiber: 9g
Protein: 10g
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September is National Preparedness Month
Emergencies and disasters can happen with little or no warning. Taking a few simple steps now can make a big difference when the unexpected happens.
This year’s National Preparedness Month theme is “Americans Stand Ready.” It reminds us that preparedness starts with each of us and that when individuals and families are prepared, our entire community becomes stronger and more resilient.
Know your risks – Understand the emergencies that could affect our area, including severe storms, tornadoes, flooding, power outages and winter weather.
Make a family emergency plan – Know where you will go, how you will communicate and what you will do if your family is separated.
Build an emergency supply kit – Include food, water, medications, flashlights, batteries, first-aid supplies and other essentials for everyone in your household, including pets.
Stay informed – Have multiple ways to receive emergency alerts and warnings.
Practice your plan – Make sure everyone in your household knows what to do before an emergency occurs.
Look out for others – Check on neighbors, family members and others who may need additional assistance during an emergency.
Preparedness is something we can all take responsibility for. When Miami County stands ready, we are better prepared to protect our families, help our neighbors and recover together.
Prepare today. Stand ready tomorrow.
Visit Ready.gov for preparedness plans, checklists and resources to help you get started.
Courtesy Miami County Sheriff's Office
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