Ag Pro brings Dana Thrash to Piedmont

Dana Thrasher is parts manager at Piedmont Outdoors. Her son Dylan works with her.

Trent Penny

Dana Thrash feels fortunate that her job brought her to Piedmont. She’s an outdoors person and is happy that her new home has an abundance of outdoor activities. She and her family can now do a lot of kayaking on Terrapin Creek in the summer and enjoy 4-wheeling and camping.

“I love Piedmont,” she said. “I’m used to small towns so Piedmont is a good fit.”

Dana is the parts manager at Ag Pro of Piedmont, formerly Piedmont Outdoors. Ag Pro will to do business at the former Piedmont Outdoors, 613 N. Main St., until the new building is finished in December on the US 278 bypass. When she learned about her new position in January, she drove to Piedmont from Sardis daily. She decided that wasn’t a workable situation, especially since she was the mother of three.

“When everything was decided that this was going to be a permanent location for me as far as work, my kids and I moved here in May,” she said.

Dana became familiar with the name John Deere when she was a child.

“My brother and I grew up around it,” Dana said. “My dad has worked for John Deere since he was in high school so that’s all he has ever done.”

Her father was the general manager at the former Snead Agricultural Supply, in Snead. He’s now division manager with Ag Pro and is responsible for seven stores in Alabama and two in Georgia. Her brother is also in the business. He’s the corporate parts manager. She and her brother have worked closely with their dad for several years. Ag Pro bought his stores and Piedmont Outdoors out at the same time.

Dana’s 17 year old son, Dylan, has also joined the Ag Pro business in Piedmont where he works with the parts and service departments. Dana has two daughters. Emily, 16, is home schooled and Kali, 13, is in the seventh grade at Piedmont Middle School. She’ll gain a stepson, Cody Turner, a junior at Piedmont High, when she marries his father, Chris, in December. Chris has lived in Piedmont over 20 years. He’s a driver for Hat D Transportation out of Tallapoosa, Ga.

Dana’s father, Kenneth Williams, and her brother, Bobby Williams, live in Sardis. Her mother, Doris Hathcock, lives in Oneonta.

Dana and her family haven’t decided on a church yet. They’re visiting various ones in the area.

“We’ve got a houseful of teenagers, but it’s fun,” she said. “It can get a little stressful at times, but they’re all good kids.”

Coming home to teen-agers means that Dana does a lot of cooking, which suits her just fine because she happens to like it.

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2-3 lbs. boneless chicken breasts

2 (8 oz.) blocks cream cheese

2 (1 oz.) packets dry Ranch seasoning

   In a slow cooker combine place chicken, cream cheese, and Ranch seasoning. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.


1 lb. ground beef (drained)

1/2 cup onion, chopped

1/4 cup canned jalapeno slices, chopped, optional

2 cups Rotel or diced tomatoes

1 (15 oz.) can kernel corn (drained)

1 (15 oz.) can black beans (rinsed and drained)

1 (1 1/4 ounce) package taco seasoning mix

8 soft corn tortillas

3/4 cup sour cream

1/3 cup reduced fat Mexican cheese blend, shredded

   Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet. Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.

Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.

   Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil and freeze for later OR cook as follows: (Thaw overnight if frozen) Heat oven to 350 degrees. Bake at 350 degrees for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Serve with fresh chopped lettuce, tomatoes, salsa, black olives, or whatever you choose.


2 quarts vegetable oil for frying

1 large egg

1 cup milk                                            

2 teaspoons vegetable oil

1 cup pancake mix

1 (18 oz.) package cream-filled chocolate sandwich cookies (such as Oreos)

   Heat oil in deep-fryer to 375 degrees. Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.