Biscuitville to Honor Black History Month

    Industry News | February 1, 2021

    Biscuitville Fresh Southern, a local family-owned restaurant widely known for its authentic, Southern cooking, is celebrating Black History Month by honoring Kizzmekia Corbett, Jamilla Pinder, and Captain Derrick Smith.  During the month of February, Biscuitville is giving away commemorative bookmarks featuring Captain Smith to customers while supplies last.  The bookmarks contain a coupon for a free sausage biscuit from Biscuitville for customers’ next visit.  Along with Smith, both Corbett and Pinder will be featured online through other digital media.

    “Biscuitville is incredibly pleased to recognize the work of Kizzmekia Corbett, Jamilla Pinder, and Captain Derrick Smith during Black History Month,” Biscuitville president and CEO Kathie Niven says. “We are humbled by their tireless work and many accomplishments, and are honored that we in a small way, can hold them up as leaders who have done so much during their careers to help others—especially during the pandemic.  On behalf of everyone at Biscuitville, we thank Kizzmekia, Jamilla, and Derrick.”

    Corbett is a leading scientist with the National Institute of Allergy and Infectious Diseases who has helped develop one of the most effective COVID-19 vaccines to date. Born in Hurdle Mills, NC, and raised in Hillsborough, she received a BS degree in biological sciences and sociology from the University of Maryland, Baltimore County. In 2014, Corbett received a PhD degree in microbiology and immunology from the University of North Carolina at Chapel Hill. She is widely regarded as a key player in developing the science that could end the pandemic and yet remains humble about the acclaim. “To be honest, I didn’t realize the level of impact that my visibility might have,” Corbett adds.  “I do my work because I love my work.”

    Pinder is assistant director, healthy communities, at Cone Health, where she has been employed for more than 20 years. Her work was instrumental in helping Cone Health establish its COVID-19 community testing services.  Pinder has worked to build partnerships to help other nonprofits, community-based organizations, and faith-based communities come together to address access to care and the social determinants of health that include nutrition, transportation, and housing. She works within communities not just at the neighborhood level, but the block level, advocating for more resources for the underserved and for those who are working hard each day to make ends meet.  She received a BS degree in agricultural and environmental systems from North Carolina A&T State University.  One of her colleagues said of Pinder, “I cannot think of COVID-19 without thinking of Jamilla as well!  She has been at the heart of COVID testing sites by expanding mobile testing. Her dedication to the ever-growing COVID-19 testing needs is beyond anything I've ever seen.”

    Captain Smith is a community servant, ordained minister, and Commanding Officer for The Salvation Army serving Henderson, NC, and surrounding counties. Born and raised in Duplin County, NC, he graduated from Mt. Olive College, joined The Salvation Army in 2008, and moved to Henderson in 2019. Captain Smith led a kids’ camp last summer with his wife, Captain Odessa Smith, to assist working parents during the pandemic. They transitioned the camp to continue during the school year in partnership with the Salvation Army Red Shield Club and hosted more than 75 children engaged daily in virtual school. Despite challenging times, he remains perpetually grateful—especially for the Salvation Army’s 35,000 square-foot facility, which was completed in November 2019. “The timing couldn’t have been better,” Captain Smith says. “Every day is a blessing.”

    From February 22 to 28, Biscuitville’s Henderson restaurant will contribute 10% of sales to the Salvation Army of Henderson to help further the efforts of Captain Smith in the Henderson community.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.